bethzaring
Master Chef
I am working on a pot roast over mashed potatoes, with a side of sautéed spinach.
Monday's Menu - March 31st 2014
- Thread starter KatyCooks
- Start date
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I bought some frozen sole fillets. I used this recipe: Baked Sole Almondine | a scrumptious life. I wanted to bake them, since the package came with instructions for baking and I didn't want to bother defrosting them. baked them at 400, instead of 350, to make up for the fact that they started out frozen. It was quite good. The sauce was a bit thin, but thickened as it cooled. Maybe next time I won't add all the butter before it goes in the oven, but add some cold butter when it's ready to serve.
I served it with potatoes and cole slaw. I tried Addie's suggestion of adding radishes. Unfortunately, as Cave76 mentioned, they were wimpy. no pizzazz. I'm glad I added a bit of sliced red onion.
I served it with potatoes and cole slaw. I tried Addie's suggestion of adding radishes. Unfortunately, as Cave76 mentioned, they were wimpy. no pizzazz. I'm glad I added a bit of sliced red onion.
Last edited:
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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We ended up with bacon, egg, and cheese sandwiches on the liddle griddle.
Cooking Goddess
Chef Extraordinaire
Dinner got changed. So what else is new? SIL stopped by to rescue us from some of the Never-ending Vat of Minestrone and we got to talking. And talking. I ended up making one of our quick favorites ~ a fry pan full of onions, potatoes, and hot dog chunks. Wishing my 
icon was working...
icon was working...
CG, I can see the smiley licking its lips in your post.
Somebunny
Executive Chef
We had grilled rib eye steaks, baked potatoes with the trimmings, asparagus for me and cauliflower for DH, there is angel food cake with strawberries and whipped cream for dessert. 
Cheryl J
Chef Extraordinaire
Oh, such yummy sounding dinners. Taxy, I copied your sole almondine recipe you posted.
I had planned on fish tacos, but didn't get to the store for cabbage. I ended up with an artichoke again, and a small salad. I never get tired of artichokes.
Rock, looks fantastic!
I had planned on fish tacos, but didn't get to the store for cabbage. I ended up with an artichoke again, and a small salad. I never get tired of artichokes.
Rock, looks fantastic!
Cheryl J
Chef Extraordinaire
We had grilled rib eye steaks, baked potatoes with the trimmings, asparagus for me and cauliflower for DH, there is angel food cake with strawberries and whipped cream for dessert.
sounds wonderful! 
GotGarlic
Chef Extraordinaire
I made pan-seared pork chops with a spicy maple glaze, baked potatoes, and a green salad.
I made pan-seared pork chops with a spicy maple glaze, baked potatoes, and a green salad.
What is the difference between pan fried pork chops and pan seared
Do you cook them like a steak, searing then finishing in the oven?
I hope you like that recipe. It was such an easy way to prepare fish and it was yummy.Oh, such yummy sounding dinners. Taxy, I copied your sole almondine recipe you posted.
I had planned on fish tacos, but didn't get to the store for cabbage. I ended up with an artichoke again, and a small salad. I never get tired of artichokes.
Rock, looks fantastic!
GotGarlic
Chef Extraordinaire
What is the difference between pan fried pork chops and pan seared
Do you cook them like a steak, searing then finishing in the oven?
To me, fried means there would be quite a bit of oil; I only used about 1 tbsp. I did sear them in my cast-iron skillet, then poured in the glaze, turned the chops a couple times, then put the pan in the oven at 200F. This was partly to finish cooking - the chops were about 1 inch thick - and partly to prevent the glaze from burning on the stove top.
Ahh, I thought they might find their way into the oven
I do use more oil because I usually make gravy. The few times I made a glaze I used less oil. I'll have to remember to finish them in the oven. That would certainly help the glaze out.
GotGarlic
Chef Extraordinaire
Ahh, I thought they might find their way into the oven
I do use more oil because I usually make gravy. The few times I made a glaze I used less oil. I'll have to remember to finish them in the oven. That would certainly help the glaze out.
You might like this glaze; I adapted it from a Cooks Illustrated recipe for glazed pork roast. I salted and peppered the chops and let them sit for about an hour. Then I mixed together about 1/2 cup maple syrup, 1/4 tsp. ground cinnamon, 1/4 tsp. ground cloves and 1/8 tsp. cayenne. Adjust seasonings to taste
Greg Who Cooks
Executive Chef
Now that you mention it, you're right. I'll pass on the drywall, but bacon goes with almost anything (maybe not sex) and pineapple is very versatile when cooked. I've often thrown pineapple on the grill with any kind of barbecue.
And folks, no need to core your pineapple if you are barbecuing it. Just slice off the skin, cut it into round thin sections, barbecue. The heat tenderizes the center and you don't need to excise it. In fact it provides a rather nice slightly crunchy counterpoint to the limp but tasty cooked outer parts. By all means feel free to baste it with whatever you're using on your main course.
My CPK pizza tasted fine going down but woke me in the middle of the night. Diagnosis: too much starch (pizza crust). I did eat the whole thing. Yeah I know, don't say it.
Greg Who Cooks
Executive Chef
I used to work in Palm Springs and lived at the Hyatt Regency on Palm Blvd. right next to CPK, and I really enjoyed their food. (I commuted home on weekends.) Sad to say their freezer product never compared to the real thing.
I miss their Thai chicken the most.
No more CPK freezer pizza for me. I've had enough.
Greg Who Cooks
Executive Chef
Anyway I prefer to make my own pizza.
