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Old 07-16-2016, 05:00 PM   #1
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Saturday Dinner Thread 7-16-16

Too hot to do much cooking. I did boil some water to cook lo mein noodles so I could make a recipe of sesame noodles. While that was working, I made a quick batch of Thai pickled cucumbers. I'm defrosting some shrimp I will marinate and stir-fry to complete the meal.

That's my story and I'm sticking to it.

What's your story?
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Old 07-16-2016, 06:07 PM   #2
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Penne with Swiss Chard, shrimp, feta, grape tomatoes....and I am going to grill some eggplant...
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Old 07-16-2016, 06:30 PM   #3
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Sushi. I made the rice earlier in the day so it would have plenty of time to cool. Found a nice chunk of tuna yesterday at Restaurant Depot, so we've got enough for a couple of tuna steaks for tomorrow or Monday, it's on ice in fridge. Spicy tuna rolls, shrimp rolls and vege rolls.
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Old 07-16-2016, 06:32 PM   #4
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So far I've made some grandma-style sliced cukes in yogurt sauce (instead of sour cream) with some home-grown dillweed.

Debating about what else. Tuna salad is a distinct possibility.
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Old 07-16-2016, 07:04 PM   #5
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My plate


Craig's plate


Shrimp and vege rolls for me, although I did have a couple of the spicy tuna rolls. Lots and lots of spicy tuna rolls (kimchee base) for Craig plus a few of the other 2.
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Old 07-16-2016, 07:15 PM   #6
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Chicken marinated overnight in Cornell Chicken Barbecue Sauce, a dill pickle and a scoop of potato salad.


Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe
Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for Barbecue Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
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Old 07-16-2016, 08:03 PM   #7
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Quote:
Originally Posted by Rocklobster View Post
Penne with Swiss Chard, shrimp, feta, grape tomatoes....and I am going to grill some eggplant...
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Old 07-16-2016, 09:03 PM   #8
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Nice job Med, and I love the plates.

Beautiful meal Rock.




I'm doing loin lamb chops in our new skillet, we'll have roasted asparagus, and garlic toast for the SC.
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Old 07-16-2016, 09:09 PM   #9
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Quote:
Originally Posted by Aunt Bea View Post
Chicken marinated overnight in Cornell Chicken Barbecue Sauce, a dill pickle and a scoop of potato salad.


Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe
Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for Barbecue Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
That looks interesting Bea, but it makes so much. What does the egg do?
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Old 07-16-2016, 10:25 PM   #10
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Nice looking dinners guys. medtran, just like Kayelle, I think those are cute plates, too. Want!

Thanks to the picture of a sandwich that GG posted, I was semi-inspired when I went shopping today. A rotisserie chicken, some smoked mozzarella from our foray into Amish Country while back home, baby greens and sliced tomato, all piled on a chunk of Foccacia from Panera. I melted the cheese on the bottom half of the bread and schmeared a goodly amount of mayo on the top half to make sure it all stuck together. Some patriotic potato chips and 1/2 of the last homemade pickle from Batch One finished off our plates.
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