Constance
Master Chef
We're having beef'n noodles. Kim is recuperating from back surgery, so I've temporarily reclaimed the head cook title. There's nothing much easier or much better when it comes to comfort food!
What's for dinner? Sat 13th of October
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Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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Constance said:
Eeks! Hope everything went well, hoping for a speedy recovery for Kim, Constance!
Beef and noodles is good.
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We went to a local brasserie and had their Oktoberfest Bavarian sausages with sauerkraut. Pretty good stuff. So was the pecan pie.
Sounds like fun. Watching Endeavour's Final Mission (thru the streets) on TV. Will pop popcorn & have some libations to see the end later.
Barbara L
Traveling Welcome Wagon
I put some chuck eye steaks in the oven with the rest of my Hot Bone Sucking Sauce, covered and cooked until pull-apart tender, and we had them with buttery baby peas. 
Kayelle
Chef Extraordinaire
We had Nikki's outstanding recipe again....http://www.discusscooking.com/forums/f20/pasta-in-butter-garlic-sauce-75433.html
We also had baby spinach salad with mushrooms, along with garlic toast.
Delish!
http://www.discusscooking.com/forums/f20/pasta-in-butter-garlic-sauce-75433.html
We also had baby spinach salad with mushrooms, along with garlic toast.
Delish!
http://www.discusscooking.com/forums/f20/pasta-in-butter-garlic-sauce-75433.html
Whiskadoodle
Executive Chef
Barbara-- How does the Hot Bone Sucking Sauce compare to the Original Flavor ? I've only ever had their Original, and its my fave. Although I have added hot sauce to it to doctor it up a bit.
Chef Maloney
Senior Cook
Was hoping for mini-pies but I'm too tired to start anything. Guess it's gonna be leftover Chicken. Maybe grilled with some onions & cheese on some home-made onion diLL bread I made earlier in the week.
Somebunny
Executive Chef
Those great neighbors who often bring us fresh crab, brought us fresh salmon, so that's what's for dinner along with rice pilaf and steamed broccoli for DH and steamed asparagus for me. Also popped some Pillsbury Grands in the oven, haven't had canned biscuits in years...lol! I made the fatal mistake of being hungry when j was shopping, I saw them for $1.00 and recalled some recent DC chatter about them, so ........
Greg Who Cooks
Executive Chef
Saddleback Butte?
No, that's not really high elevation... Frasier Peak? Mt. Abel AKA Serro Noroeste?
The pea soup turned out really well. It was so thick I had to add water, but the stock made from the ham bone and meat on it was so strong it actually tasted better watered down!
Barbara L
Traveling Welcome Wagon
I like it. It has a kick to it, but not so much that you forget you are eating BBQ sauce.
The pea soup turned out really well. It was so thick I had to add water, but the stock made from the ham bone and meat on it was so strong it actually tasted better watered down!
Sounds lovely LP
I also love pea and ham soup
Greg Who Cooks
Executive Chef
I got some better fish than the swai I had a few nights ago, I got talapia this time, not quite the sole I was looking for but definitely a step up from swai. I think the swai would be great for battered recipes and like that but IMO are just not suited for more delicate recipes. The talapia I got tonight wasn't ideal either--they looked thinner in the display case but when I got home I discovered they were still thicker than ideal.
I made the Meuneire recipe again tonight--just flour the fish and saute them in butter, then set them aside and make a sauce a la minute from the pan juices plus lemon juice, and pour that over the fish to sauce them/it. I had brown rice and asparagus with.
In a few days I'm going to go fishing (at some better seafood markets) and find some real sole and make this recipe right.
I went on a mad/crazy shopping trip and hit BBB, a dollar store and Pier 1 Imports and scored a whole bunch of stuff including props to further my food photography, and I think it worked! Here's for starters:
I made the Meuneire recipe again tonight--just flour the fish and saute them in butter, then set them aside and make a sauce a la minute from the pan juices plus lemon juice, and pour that over the fish to sauce them/it. I had brown rice and asparagus with.
In a few days I'm going to go fishing (at some better seafood markets) and find some real sole and make this recipe right.
I went on a mad/crazy shopping trip and hit BBB, a dollar store and Pier 1 Imports and scored a whole bunch of stuff including props to further my food photography, and I think it worked! Here's for starters:
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Whiskadoodle
Executive Chef
I must have twitched in my sleep. I was pounced upon royally. So here I am wide awake at 430 am my time. I got a drink and the cat has been played with and is back asleep. So it goes.
Barbara, thanks for your comments regarding the BBQ sauce. I put it on my "to try" list. I already like their sauce, it has no artificial ingredients, so I don't really need much nudging, just a final push.
Greg, That's pretty much how I cook fish too. Seasoned flour, shake it by their "tails" and pan saute. Plus, for me, that's one of the few ways I can make fish turn out without overcooking and still allow the delicate flavor to shine. Speaking of Shine, your photography has leaped ahead in a big way. Your plating looks terrific. Screen licking good !
Barbara, thanks for your comments regarding the BBQ sauce. I put it on my "to try" list. I already like their sauce, it has no artificial ingredients, so I don't really need much nudging, just a final push.
Greg, That's pretty much how I cook fish too. Seasoned flour, shake it by their "tails" and pan saute. Plus, for me, that's one of the few ways I can make fish turn out without overcooking and still allow the delicate flavor to shine. Speaking of Shine, your photography has leaped ahead in a big way. Your plating looks terrific. Screen licking good !
roadfix
Chef Extraordinaire
Oh you should do that. You can also contact your local astro club and see where they gather on every New Moon weekends. It'll be well worth the trip for both of you. He'll see a lot more than just shooting stars.
roadfix
Chef Extraordinaire
Saddleback Butte?
Nice presentation and photography of your talapia dish. One of my favorite cooked fish...
Actually, just west of Frazier Park, on Mount Pinos. Being October, I wasn't really prepared for the cold so I packed up and headed down the mountain at 3am this morning. A bunch of die hards spent the entire night though.
Here's a pic. The crowd was smaller than usual.
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