"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 09-20-2014, 06:07 PM   #1
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Saturday's Dinner? 20th Sept

I had an unusual, odd combo.

Got a beautiful large globe artichoke (green, no mottling and leaves opened out) which I steamed and had with melted garlic butter with lemon juice.

Then had some goose rillette (very savoury and divine) with toasted sourdough bread.

__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 09-20-2014, 06:12 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
I'm making pacanis' garlic parmesan wings tonight. That's two nights in a row for pacanis recommended recipes! Some (fresh) sliced cucumber will serve as the vegetal component of the meal and a cold Sam Adams will wash it all down.
__________________

__________________
"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 09-20-2014, 06:22 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
I haven't decided on flavorings yet, but I will be making pan-seared pork chops, rice and green salad.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 09-20-2014, 10:08 PM   #4
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
I just got back from Walmart and bought a 1.5 qt. Corningware oval casserole dish with glass lid. I am going to try making Hawaiian chicken again (Letscook's recipe). I finally found some chicken breasts that aren't huge half split chickens. I originally tried this recipe with 2 lbs. boneless chicken breasts cooked in a 2.5 qt Corningware. I bought the little sister of that today. The 2.5 was a bit too large for me. This one is just right sized. I'm going to try and get the sauce thicker before I coat the chicken and oven it. I also thought there wasn't enough to this dish so I bought lots of extra peppers, and I'm adding carrots and onions so the chicken won't feel so alone.

Anyway, I'm in no hurry and everything's ready to go. I'm just relaxing at the moment but will cook it up tonight sometime. I wonder that because I'm adding all the extra veggies, if 45 minutes covered plus 15 minutes uncovered will be enough cooking time. I'm sure it will be. Fingers crossed. I really like the smaller size covered casserole dish I bought today. $17. The chicken breast is still a wee bit larger than what I would like, but whata ya gonna do? The others I saw for sale were half split chickens and much larger.

__________________
Caslon is offline   Reply With Quote
Old 09-20-2014, 10:25 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,736
if your'e gonna do a quick cook, you'll need to add something by technique rather than ingredient for flavour.

be sure to heavily season then really brown the breats first, then sweat the veggies, then deglaze.


btw, that looks like 1 big breast to me. looks pretty normal. i'm not sure what bigeer ones of which you have referred?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 09-20-2014, 10:38 PM   #6
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,265
Andy, you could count that Sam Adams as a serving of grains, right?


Himself is still feeling punky, so I made a pot of Jewish Penicillin, AKA Chicken Noodle soup. Actually, it was more of a riff on Bob Evans Restaurant's "Chicken-n-Noodles", a definite sick-day purchase when we're back home.
Attached Thumbnails
Click image for larger version

Name:	2014-09-20 22.04.41.jpg
Views:	95
Size:	33.4 KB
ID:	21901  
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 09-20-2014, 10:39 PM   #7
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
Quote:
Originally Posted by buckytom View Post
if your'e gonna do a quick cook, you'll need to add something by technique rather than ingredient for flavour.

be sure to heavily season then really brown the breats first, then sweat the veggies, then deglaze.


btw, that looks like 1 big breast to me. looks pretty normal. i'm not sure what bigeer ones of which you have referred?
This recipe (not fancy) has me browning the breast in too much oil to deglaze, but I would consider lessening the oil maybe. The veggies will be cooking for an hour at 350F, so no worry about being undercooked I should think. In fact, the last attempt there were so few bell peppers in the dish, they were almost OVER cooked. Rather limp and dull colored.

That chicken breast was the smallest I could find without going to an Asian butcher (still haven't pursued that). The picture makes it look a bit bigger than it is, in comparison to the casserole dish. It's not that thick. Again, somewhat camera distorted. I am still going to try and hunt down smaller sized chicken breasts bone-in, skin-on. I bought a 4 pak of these, so I want to use them up.

I'll snap another photo with the breast and everything in the dish and ready to go into the oven. I'll brown it good like you suggested too, flour coated salt and pepper mix.
__________________
Caslon is offline   Reply With Quote
Old 09-20-2014, 11:24 PM   #8
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
We had a new item from Trader Joe's tonight, and they were excellent with sides of salad and leftover green Mexican rice from last night. I'll definitely be buying these pies again.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-20-2014, 11:33 PM   #9
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
Quote:
Originally Posted by buckytom View Post
if your'e gonna do a quick cook, you'll need to add something by technique rather than ingredient for flavour.

be sure to heavily season then really brown the breats first, then sweat the veggies, then deglaze.


btw, that looks like 1 big breast to me. looks pretty normal. i'm not sure what bigeer ones of which you have referred?
Ok, it's in the oven at 350F for 45 min, then 15 minutes uncovered. One thing missing from my last attempt was the lack of vegetables to sit on the bed of rice along with the chicken breast. As you can see, I really made sure there's other than just chicken and pineapple this time. Also, when I made the sauce to pour over the chicken, I made it much thicker this time so it doesn't drain thru the rice on the plate. I made sure the veggies got coated with the sauce too.

__________________
Caslon is offline   Reply With Quote
Old 09-21-2014, 12:02 AM   #10
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,265
Caslon, dinner looks good through the glass lid. Hope it turns out yummy.



Quote:
Originally Posted by Kayelle View Post

Ooo Kayelle, those look definitely like a must-try. I wonder if the location nearest to us stocks them. Hmm, I have something to return (the multi-grain pita chips were thick as a brick - yuck) and see a TJ's road trip in my near future.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess 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 07:37 AM.


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