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Old 12-03-2014, 07:22 AM   #1
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Dinner Wednesday, December 3, 2014

I know it is early, but I had to thaw the grass-fed beef liver--I haven't eaten liver for years. Tonight I am making liver the way we used to make it once a week when I lived in Germany. It involves seasoned flour, beer, apples, onions, and raisins. Basically, you pat the liver dry, dredge it in flour, toss it in a hot pan with some fat (we used goose fat), brown it, pour in a bottle of beer, add onions, raisins, and apples. Cover, turn the heat down to medium low and let it simmer until the "gravy" is thick, onions and apples are soft. I might plump the raisins in beer first. Don't know if I'll make potatoes or beets to go with it...we'll see.
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Old 12-03-2014, 10:13 AM   #2
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Today is SO's birthday and she requested a shrimp dish so that's what's for dinner tonight.

I'll make a shrimp scampi type dish with shallots and roasted red peppers over pasta.
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Old 12-03-2014, 11:46 AM   #3
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BBQ meatloaf, baked potatoes, baked sweet potatoes
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Old 12-03-2014, 03:18 PM   #4
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I've narrowed it down to two choices. If my shrimp thaw out enough, we'll have Kayelle's Egg Foo Young, otherwise dinner will be kielbasa, homemade sauerkraut, and Brussels sprouts. Whatever we don't have tonight will be tomorrow's meal.
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Old 12-03-2014, 03:27 PM   #5
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Quote:
Originally Posted by Steve Kroll View Post
I've narrowed it down to two choices. If my shrimp thaw out enough, we'll have Kayelle's Egg Foo Young, otherwise dinner will be kielbasa, homemade sauerkraut, and Brussels sprouts. Whatever we don't have tonight will be tomorrow's meal.
Here's how I thaw shrimp quickly for a recipe. Place the frozen shrimp in a bowl and put hot tap water in the bowl to cover the shrimp by an inch or so. Let it sit for 5-10 minutes. Result, cold water and thawed shrimp. I don't have a concern with using hot water as the exposure is for such a short time.
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Old 12-03-2014, 04:07 PM   #6
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A cheeseburger and a salad.
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Old 12-03-2014, 06:49 PM   #7
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Added bacon to the liver...took me back to Germany.
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Old 12-03-2014, 10:04 PM   #8
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Lightbulb New Mexico Chicken Enchilada

Tonight was an easy supper, New Mexico Chicken Enchilada
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Start with Hatch chiles, chopped,
Hatch Green Chile sauce
Shredded Cheese
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Shred some chicken mixed with
some of that lovely Hatch Green Chile sauce
and chiles; dollop that into a flour tortilla
and cheese it inside, roll,
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more sauce & chiles on top
with even more cheese, repeat
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2 or 3 should do the trick, place under the broiler
(on an oven/broiler safe plate of course)
to melt the cheese,
and dinner is on the table,
carefully though, that plate is hot
(I place a trivet in front of each dinner)
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Old 12-03-2014, 10:08 PM   #9
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We had brined and fried pork loin chops with mushroom asparagus orzo risotto. I forgot how well the last of the cranberry sauce goes with pork. I think I'll make some more to keep on hand in the freezer.
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Old 12-03-2014, 10:47 PM   #10
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I'm having simple to make Sweet 'N Sour pork again. The packet mix method actually turns out pretty good. What I want to try next is to make fried "battered pork strips". Right now I merely coat the pork strips in cornstarch mixed with soy sauce and a bit of water, then fry them in a little oil. They turn out OK, but I'd like to try frying the pork strips in a thicker batter so they fry up like restaurants make them. Fluffy coated. And yes, until I've got a recipe down pat and memorized, I put the ingredients into little dixie cups. Also, I'm halving the ingredients the packet calls for, so, putting them in dixie cups simplifies things for me. One more thing. I buy bone in pork loin chops and cut the meat off them into strips. I tried using boneless pork loins, but the pork strips came out tasting like blubber. Bone on pork loin chops have more flavor if you ask me.

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