Tuesday, June 7th, 2016
- Thread starter Jeni78
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
GotGarlic
Chef Extraordinaire
Aunt Bea
Master Chef
A big salad topped with a sliced chicken finger, hot sauce and blue cheese dressing.
GotGarlic
Chef Extraordinaire
We are continuing to celebrate Birthday Week 
so today I picked up a couple of steaks and some sea scallops to be grilled. I'm going to make chimichurri sauce for the steak and lemon aioli for the scallops. I have peas in the garden that need to be picked, so I'll make a pea-couscous-lemon-mint salad, too. Ice cream for dessert.
so today I picked up a couple of steaks and some sea scallops to be grilled. I'm going to make chimichurri sauce for the steak and lemon aioli for the scallops. I have peas in the garden that need to be picked, so I'll make a pea-couscous-lemon-mint salad, too. Ice cream for dessert.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Tuesday, June 7th
I love fried rice too. Also add frozen peas and sometimes pineapple chunks.
Probably salads tonight here.
GG, you need to stretch Birthday Week into Birthday Month. Much more efficient!
I love fried rice. Celery gives it a nice crunch
I love fried rice too. Also add frozen peas and sometimes pineapple chunks.
Probably salads tonight here.
GG, you need to stretch Birthday Week into Birthday Month. Much more efficient!
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Cooking Goddess
Chef Extraordinaire
Can't make up my mind...
...'cuz I probably lost my mind.
Three plans. At least two of them can be shuffled to other meals within the next half-week or so.
1) Mediterranean Tuna Salad in naan bread with a side salad
2) Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts with a side salad.
3) 20 Minute Cherry Tomato and Basil Pasta with a side salad.
One thing is sure: we're having side salads!
...'cuz I probably lost my mind.
Three plans. At least two of them can be shuffled to other meals within the next half-week or so. 1) Mediterranean Tuna Salad in naan bread with a side salad
2) Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts with a side salad.
3) 20 Minute Cherry Tomato and Basil Pasta with a side salad.
One thing is sure: we're having side salads!
Bacon in fried rice??? Genius!
Andy M.
Certified Pretend Chef
Chicken wings on the grill and a pasta salad.
Kayelle
Chef Extraordinaire
I'm doing wings on the grill also Andy. Ours will be with Goya Mojo mixed with Sriracha. Glorified green salads for the side.
First of our heirloom tomatoes, the purple ones. I forgot the name. Burrata cheese, fresh basil, and a reduced balsamic syrup drizzle.
Cantelope cubes and prosciutto
And my foie gras torchon. OMG, it was so good, but so rich. It has started to melt just being out at room temp. A celery, parsley, basil salad and a black pepper caramel. Craig is still eating on the leftover caramel.
Cantelope cubes and prosciutto
And my foie gras torchon. OMG, it was so good, but so rich. It has started to melt just being out at room temp. A celery, parsley, basil salad and a black pepper caramel. Craig is still eating on the leftover caramel.
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An oldie but a goodie... So nice to walk in from a day at the office and have dinner waiting.
http://www.discusscooking.com/forums/f15/crockpot-chicken-and-rice-in-a-bag-95922.html#post1469007
.40
http://www.discusscooking.com/forums/f15/crockpot-chicken-and-rice-in-a-bag-95922.html#post1469007
.40
Whiskadoodle
Executive Chef
Chicken linguine alfredo with a green salad and lemon and fresh oregano dressing.
LizStreithorst
Senior Cook
I had fried rice, too! The fried rice bug must be going around. I used this recipe: Pork Fried Rice recipe | Epicurious.com
skilletlicker
Head Chef
Mexican stir fry?
Stir fry with onions, carrots, jalapenos, left-over brown rice and braised chuck. Sauce made from roasted diced tomatoes, Herdez Roasted Pasilla Chile Sauce, and peach jam.
The sauce was a spur of the moment thing that I was very pleased with. Would be like a barbecue sauce with cider vinegar.
Stir fry with onions, carrots, jalapenos, left-over brown rice and braised chuck. Sauce made from roasted diced tomatoes, Herdez Roasted Pasilla Chile Sauce, and peach jam.
The sauce was a spur of the moment thing that I was very pleased with. Would be like a barbecue sauce with cider vinegar.
Steve Kroll
Wine Guy
Every kid's worst nightmare: Liver and Onions.
Ok, actually it sounds pretty bad when you describe it that way. How about sautéed grass-fed Veal Liver, smothered in Mushrooms, Onions, and Bacon, with a side of Spicy Shaved Sprouts? Sounds more appetizing, right? The sauce was a white wine reduction with Dijon mustard, fresh tarragon, and sour cream. I loved it, although I'm sure not everyone would.
Ok, actually it sounds pretty bad when you describe it that way. How about sautéed grass-fed Veal Liver, smothered in Mushrooms, Onions, and Bacon, with a side of Spicy Shaved Sprouts? Sounds more appetizing, right? The sauce was a white wine reduction with Dijon mustard, fresh tarragon, and sour cream. I loved it, although I'm sure not everyone would.
LizStreithorst
Senior Cook
It looks and sounds fabulous, but I'm a liver lover.
skilletlicker
Head Chef
Liver and onions sounds better to me. I never think to buy liver in the store. Just put in on my list. Thanks and nice picture.
Steve Kroll
Wine Guy
Me, too! I hated it as a kid (my mom cooked the bejeezuz out of it, until there was nothing left but a grey lifeless lump) but have it about once a month now. I'm pretty fussy about it, though. It has to be cooked only to the point of being done... no more, no less.
Kayelle
Chef Extraordinaire
Every kid's worst nightmare: Liver and Onions.
Ok, actually it sounds pretty bad when you describe it that way. How about sautéed grass-fed Veal Liver, smothered in Mushrooms, Onions, and Bacon, with a side of Spicy Shaved Sprouts? Sounds more appetizing, right? The sauce was a white wine reduction with Dijon mustard, fresh tarragon, and sour cream. I loved it, although I'm sure not everyone would.
Leave off those "Spicy Shaved Sprouts" from hell and you've got a deal Steve! You're right, liver must not be over cooked.
Yumm!!
.40......it's so good to see you again!!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Hey, .40, nice to see you!
Very nice, Med! Brandywine tomatoes?
Your dish looks great, Steve, but there's still no way I'm touching Brussels sprouts or liver. I will have a spoonful of your sauce pre-liver though.
Very nice, Med! Brandywine tomatoes?
Your dish looks great, Steve, but there's still no way I'm touching Brussels sprouts or liver. I will have a spoonful of your sauce pre-liver though.
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