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Old 12-12-2015, 05:40 PM   #1
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It's Saturday night! What's on your plate 12-11-15?

Porcini crusted filet mignon with herb butter, bakers, and sauteed spinach.

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Old 12-12-2015, 06:59 PM   #2
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Oh wow Med, I have two bacon wrapped filet mignon in the freezer I was just now thinking about. How do you porcini crust them? I have lots of dried porcini.
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Old 12-12-2015, 07:08 PM   #3
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A bowl of split pea soup and the last of the salad fixin's!
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Old 12-12-2015, 07:23 PM   #4
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Quote:
Originally Posted by Kayelle View Post
Oh wow Med, I have two bacon wrapped filet mignon in the freezer I was just now thinking about. How do you porcini crust them? I have lots of dried porcini.
It was an epicurious recipe. S and P, then cover with the porcini powder and pat down to crust. Use the herb butter to cook in pan and for garnish. Butter called for raw garlic, which i will NOT do next time, either use roasted or cooked in some oil and drained. I also subbed thyme for tarragon because I don't like it. Can't copy and paste link on my tablet but it's easy enough to google.
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Old 12-12-2015, 07:39 PM   #5
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Thanks Med. I think I'll still do them bacon wrapped, and see if the porcini crust still works. I'm with you, I detest the flavor of tarragon.

Oh boy, we'll have some fine meals tonight.
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Old 12-12-2015, 07:45 PM   #6
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Tonight I didn't feel like cooking so I dug around and settled on garlic hummus with fresh veggies and a piece of pita bread I toasted.
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Old 12-12-2015, 08:23 PM   #7
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I had a 2-egg ham, asparagus, bell pepper and cheese omelet, and a slice of toasted whole wheat. Oh, and a couple of mandarin oranges.

(....psssst....today is the 12th )
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Old 12-12-2015, 08:25 PM   #8
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On the other "What's for dinner?" thread I stated I was making chili verde. Sadly, I fell asleep for way too long an chili verde is no longer an option.

SO and I scrambled around and found miscellaneous food scraps to satisfy our hunger.
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Old 12-12-2015, 08:32 PM   #9
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Whoops, I didn't see that there was an earlier 'what's for dinner' thread started. Sorry.
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Old 12-12-2015, 08:34 PM   #10
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I made teriyaki beef and a sort of Chinese stir fry. Served it with brown basmati rice.

I used a recipe for the teriyaki sauce that I found here: Psychic Teriyaki Chicken.... I put a bit less than half the sugar and had to add more corn starch dissolved in water at the end. I think "1/2 t" should have been "1/2 tblsp". It was really good. Stirling said it was the best teriyaki sauce he had tasted, because it wasn't too sweet. I really liked it too. Other times that I have made teriyaki, I have marinated the meat. I like this better. Meat that is marinated doesn't brown as easily and the sugar burns easily. Next time I will double the ginger.
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