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Old 08-20-2016, 04:36 PM   #1
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Saturday Supper - 8/20/2016

Chicken kabobs marinated in a curried yogurt sauce, brown rice pilaf, green salad. More curried yogurt sauce to serve with the chicken and rice.


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Old 08-20-2016, 04:44 PM   #2
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Saturday Supper - 8/20/2016

I made one of Mom's favorite hotdishes, with burger, rice, sauerkraut, and tomato soup. Sounds disgusting, but I like it.

And coffee ice cream.

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Old 08-20-2016, 04:52 PM   #3
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The SC found a half price flank steak and it's been so long since I've cooked one it took me some time to decide what to do. I like the sound of this, so I cut it into thin strips and after marinating, I'll string them on skewers and grill them. Sides will be stir fried veggies on the side burner with steamed jasmine rice for the SC.

Here's the marinade..
  • 1/4 cup Gochujang
  • 1/4 cup fish sauce
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon toasted sesame seed

  • 3 cloves garlic, grated.

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Old 08-20-2016, 05:16 PM   #4
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Homemade special fried rice per the recipe I previously posted on DC. We added bean sprouts this time.
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Old 08-20-2016, 06:05 PM   #5
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I'm having herb-crusted rack of lamb. SO is having orange chicken.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 08-20-2016, 06:23 PM   #6
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Originally Posted by Andy M. View Post
I'm having herb-crusted rack of lamb. SO is having orange chicken.
Rack-0-Lamb. One of my faves...enjoy!

I brought home some fresh ground beef from work and made a Bolognese with the garden carrots, onions and tomaters.....the lasagne is in the oven as we speak...
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Old 08-20-2016, 06:45 PM   #7
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Seared Ahi Tuna and Tomato Avocado Salad.

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Old 08-20-2016, 07:16 PM   #8
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Nice looking tuna, Steve. Did you marinate/baste it with a soy sauce kind of thing? I was wondering, since you have sesame seeds sprinkled on top. I did our tuna last night with a very generous *cough cough* coating of Spice House's "Florida Seasoned Pepper". I keep meaning to do an Asian inspired version, but I keep forgetting.

I'm making big garden salads, plus a pot of corn chowder. We'll be eating even later than usual - we just packed Himself and his telescope and other gear into his car, so we he will probably be eating around 11:00 PM. I'm not going to last that long...
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Old 08-20-2016, 07:52 PM   #9
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Steve I'm curious, how much heat inside? I still plan to take a sinfully large slab of sushi grade tuna and giving it a quick sear (maybe just one side) and serve it with wasabi and soy sauce.

I'm having one of my standards: soy-honey-onion pork slices (tenderloin? I forgot.) I make a marinade out of minced onion, soy sauce and honey. I use THICK soy sauce for part of it if I can get it (thicker and sweeter than like Kikkoman), start out with the thick sauce, onion and honey, then stir and thin it out until reaches just so, and stir in my thin sliced pork to marinate. It takes but a few minutes under the broiler, flip and baste with remaining sauce. If you have any remaining sauce, heat it to sterilize, then add to pan juices and serve as dipping sauce.

White rice (preferably jasmine) and a nice vegetable with that please! Lima beans tonight. I like my Limas with butter, salt and pepper. Why is Kroger's calling them Southern Style now? Same old Limas I've always bought.

One nice feature of this menu is you mix the sauce and marinate, and when you are ready to eat it takes not much more than 20 minutes from cold to plate!
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Old 08-20-2016, 08:21 PM   #10
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Fabulous looking tuna dinner, Steve.

I just finished building a loaded up salad for dinner which will be in a minute or two. I had some rye bread that needed to be used, so this afternoon I cubed that up and roasted some croutons.

Went to the local farm stand this morning and among other goodies, got 3 fresh-picked-this-morning muskmelons. OMGosh. I've been waiting for these for a couple of weeks now. Their sweet aroma filled my car for the 2 miles home. So half of one of those babies will be a side for my salad.

Probably a cup of mango frozen yogurt for dessert later on, with a movie.

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