"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-15-2016, 07:26 PM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
These are the handy dandy items I have from Trader Joe's. I'll also be making some Jasmine steamed rice for the SC. Any suggestions how to put this all together?

__________________

__________________
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 01-15-2016, 07:37 PM   #12
Senior Cook
 
Join Date: Jan 2016
Location: Ohio
Posts: 267
Quote:
Originally Posted by Kayelle View Post
These are the handy dandy items I have from Trader Joe's. I'll also be making some Jasmine steamed rice for the SC. Any suggestions how to put this all together?[/IMG]
Maybe some fried rice and sesame sauce?
__________________

__________________
jd_1138 is offline   Reply With Quote
Old 01-15-2016, 08:02 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
A nice teriyaki stir fry KL.

I am having some BBQ'd pork and beans from scratch.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-15-2016, 08:15 PM   #14
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by tenspeed View Post
I saw a beautiful picture of pork ragu over polenta in Bon Appetit. Only rarely does my dinner ever look like the food porn in the recipes in the magazines, but I decided to give this a try tonight. I've never made pork ragu or polenta before. I'm just hoping it doesn't become "food abuse".
Ooh, 10, let me know how that comes out, I saw that and drooled all over the page. Funny, I've never made polenta, but order it in the restaurants all the time...

For myself:
Click image for larger version

Name:	pasta with broccoli rabe.jpg
Views:	62
Size:	118.7 KB
ID:	24166
[file photo]
Whole grain Penne pasta topped with Rapini, Garlic and Chicken Italian sausage.
For my DH:
Click image for larger version

Name:	011.JPG
Views:	61
Size:	119.8 KB
ID:	24167
[file photo]
Limu Ahi Poke Bowl, by repeated request
(I can't eat red fish)
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 01-15-2016, 09:45 PM   #15
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by Kayelle View Post
These are the handy dandy items I have from Trader Joe's. I'll also be making some Jasmine steamed rice for the SC. Any suggestions how to put this all together?

I found another Trader Joe's item in the pantry.."Thai Green Curry simmer sauce". I thickly sliced the cooked pork belly and browned it well in a large skillet, removed. Stir fried the veggies and added the simmer sauce till crisp tender, topped the works with the browned sliced belly. oh yeah!

Nice pics tonight guys! I was too busy eating.
__________________
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 01-15-2016, 10:17 PM   #16
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,328
Oooh, great looking pics and wonderful sounding dinners tonight.

I changed my mind about the burrito that I had planned for dinner. I ended up with a mushroom, onion, and red bell pepper omelette. Hash browns and sliced mango on the side. No pic - I was too hungry.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-16-2016, 01:51 AM   #17
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
When I left to shop I had planned baked scrod haddock and sides. Then "it" happened. "It" was a hellish day of driving, both on the road and in the grocery store. By the time I got home I had one nerve left. Before he even had a chance to step on it, Himself suggested we go out. We ended up at our favorite Irish pub. I had a burger, he had (wait for it) baked haddock. I hate to make it again on Saturday, but I don't want to hold that fish over until Sunday.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 01-16-2016, 05:33 AM   #18
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 804
Quote:
Originally Posted by Kaneohegirlinaz View Post
Ooh, 10, let me know how that comes out, I saw that and drooled all over the page. Funny, I've never made polenta, but order it in the restaurants all the time...
I did not expect it to turn out like the picture, and was not disappointed!

Here's the original picture and recipe from the March 2015 Bon Appetit

Pork Ragů over Creamy Polenta Recipe - Bon Appétit

I didn't want to have to mind it for a few hours, so I made the ragu in a slow cooker. There are a number of very similar recipes, but I mostly followed this one (without the pancetta)

Sunday Supper: Slow Cooker Pork Shoulder Pasta | Serious Eats

I made the polenta in the Zoji rice cooker on the porridge cycle. Some say that you need to go through two cycles, but I thought it came out pretty good on one cycle.

The ragu was tasty, but there was a lot more liquid than the version in the BA picture (that's what I get for not following the recipe!). Next time I'll give it a try in a dutch oven on the stove and try to get the sauce thicker. I was hoping the sauce would thicken when I shredded the pork, but no such luck. I make a chicken mole with boneless chicken breasts in the slow cooker, and the sauce immediately thickens when I shred the chicken.
__________________
tenspeed is offline   Reply With Quote
Old 01-16-2016, 06:11 AM   #19
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,796
Breakfast. Sausage gravy over cheesy grit cakes (made from the leftovers we had in the fridge) and eggs.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 01-16-2016, 10:46 AM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,405
This must be the recipe of the month. I recently copied this one: Genius Pork Shoulder Ragu (a.k.a. The Instant Dinner Party)

I'll have to compare the three before I make it.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   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 03:45 PM.


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