"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-18-2013, 10:32 AM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Manic Monday! Dinner for Nov 18/13

I'm on my last day off and its only going to be Ken and I for dinner. I'm going to spend my whole day in the house puttering around the kitchen and being Suzy Homemaker. Its cold and crappy out there, we got a dump of snow so winter is here to stay.

I want to make something sort of special for dinner, but am still struggling with inspiration. I've got a whole chicken that I might roast, or some steaks (CI pan fry) or some pork chops. Dessert is going to be spice cake with brown sugar fudge icing because I woke up dreaming about making it.

What's going on your table tonight? I always get lovely ideas from you folks.

__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-18-2013, 10:48 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Alix, you want inspiration? Hold on to your socks.

We're having leftover Costco rotisserie chicken! WOW, huh?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-18-2013, 11:56 AM   #3
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I am cooking from the other end of the chicken tonight. Breakfast for dinner. I didn't have breakfast all weekend. Scrambled Eggs, a piece of leftover smoked salmon and fried up potatoes.
__________________
Whiskadoodle is offline   Reply With Quote
Old 11-18-2013, 12:35 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,170
Things are a little more relaxed in the French bread baking department so I thought I'd go a little "out" for our dinner.

We'll have a Russian dish called Nalistniki, which consists of crepes filled with dill-seasoned beef mixture and served with a beef stock and sauteed mushroom sauce. Sides will include pickled matchstick beets and green beans. Iced tea to drink and nearly the last of the homemade chocolate pudding for dessert.

A very dear friend who was Russian taught me how to make this dish and it's one of my favorite meals.

This nice thing is, is that there'll be plenty of plain crepes left so we can have Coquilles St. Jacques crepes later this week. Another of my favorite meals.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-18-2013, 12:54 PM   #5
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Left over Steak and Kidney Casserole for me, so no inspiration there I'm afraid Alix!
__________________
KatyCooks is offline   Reply With Quote
Old 11-18-2013, 01:01 PM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Green beans and crab cakes.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-18-2013, 01:20 PM   #7
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by Andy M. View Post
Alix, you want inspiration? Hold on to your socks.

We're having leftover Costco rotisserie chicken! WOW, huh?
You guys had me thinking last week about Costco rotisserie chicken and left overs for soup.

I went to Costco and found they had leg/thigh quarters along side the rotisserie white meat.
I got 8 sections for $4.99. 16 pieces in total.
It made the most flavorful stock. It was a little dark though.

I learned if you use Costco cooked parts and want a less dark stock, remove the skin. But boy was it tasty.
It took half the time raw chicken would take and I think it was better.
I made a very good soup in under 3 hours from start to finish.
I de-fatted it too!
__________________
Roll_Bones is offline   Reply With Quote
Old 11-18-2013, 01:26 PM   #8
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
We did the chicken thing last night (FFFO Chicken). Tonight is pirogi, beets, peas, and maybe corn.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 11-18-2013, 01:52 PM   #9
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
well alix,you've got the steaks & i reckon if it's 6:50pm here,it's about 1 or 2:50pm your side of the pond,you've time to nip out & get the prawns.sooo, how's about surf & turf?here's some piccies to help you decide!had a clear out of the freezer today,found the second half of a pair of ribeye's that i bought a week,or so,ago & some langoustines languishing in the bottom of the freezer....oh yeah,and mr yamamoto...couldn't eat him tho',he's almost part of the family now!!
28 day dry aged welsh ribeye,scottish langoustines & a simple iceberg salad.sicilian nero d'avola rosé colder than a mafia hit man's heart.don't know about you guy's but i find there is something irresistible about the aroma of seafood shells charring on the grill.....reminds me of many beach bum holidays in sunnier climes with fresh seafood cooking on the grill...ahhhhhhh!!
Attached Thumbnails
Click image for larger version

Name:	RIBEYE & LANGOUSTINES 002.JPG
Views:	113
Size:	99.7 KB
ID:	19764   Click image for larger version

Name:	RIBEYE & LANGOUSTINES 003.JPG
Views:	110
Size:	94.2 KB
ID:	19765  

Click image for larger version

Name:	RIBEYE & LANGOUSTINES 004.JPG
Views:	110
Size:	108.2 KB
ID:	19766   Click image for larger version

Name:	RIBEYE & LANGOUSTINES 005.JPG
Views:	121
Size:	112.2 KB
ID:	19767  

Click image for larger version

Name:	RIBEYE & LANGOUSTINES 006.JPG
Views:	112
Size:	105.3 KB
ID:	19768   Click image for larger version

Name:	RIBEYE & LANGOUSTINES 007.JPG
Views:	108
Size:	115.8 KB
ID:	19769  

Click image for larger version

Name:	RIBEYE & LANGOUSTINES 008.JPG
Views:	105
Size:	115.2 KB
ID:	19770   Click image for larger version

Name:	RIBEYE & LANGOUSTINES 013.JPG
Views:	103
Size:	117.0 KB
ID:	19771  

Click image for larger version

Name:	RIBEYE & LANGOUSTINES 016.JPG
Views:	104
Size:	92.3 KB
ID:	19772  
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-18-2013, 01:59 PM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Perfect, Harry. My mouth is watering.

Question: Welsh ribeye. Does that refer to the cut or something else? I noticed your ribeyes, while nice and marbled, don't really look like our (read the ones I see) ribeyes. Maybe the ones I see still have that "tail" on them.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.