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Old 09-13-2009, 09:23 AM   #1
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What's for dinner Sunday 9/13/09

I am either doing Lasagna or Beef Tenderloin.

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Old 09-13-2009, 09:39 AM   #2
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stuffed shells made with homemade cheeses and pizza sauce, ww herbed dinner rolls, crockpotted potato, onion and green beans with a seasoned white sauce added at the end, pasta salad, chocolate mousse with whipped cream

not the normal fare, we are having friends over :)
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Old 09-13-2009, 09:50 AM   #3
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Quote:
Originally Posted by bethzaring View Post
stuffed shells made with homemade cheeses and pizza sauce, ww herbed dinner rolls, crockpotted potato, onion and green beans with a seasoned white sauce added at the end, pasta salad, chocolate mousse with whipped cream

not the normal fare, we are having friends over :)
Wow, that sounds delish! I wish I was coming over! Your potato/green bean dish sounds great too... nice combination of flavors!


Mark wants a pork chop again, done in the same way. This time, though, he requested mashed potatoes. He said that would have been good last night, but he didn't let me know that until after dinner. On the side, some kind of vegie... either green beans, corn or carrots.
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Old 09-13-2009, 09:51 AM   #4
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Quote:
Originally Posted by LadyCook61 View Post
I am either doing Lasagna or Beef Tenderloin.
Either sounds good, but I vote for Lasagna!
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Old 09-13-2009, 10:15 AM   #5
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I'm in the mood for a seafood risotto. yesterday at the market I bought two packs of fresh blue crab (about 16 crabs total). they're small and 15% meat per volume is almost worthless to pick...but makes a mean pot of crab stock for a great price! I have about 5lbs of shrimp in the freezer screaming to be used (and shelled so I can add the shells for the stock).

I might also make it a rissoto and soup night... I'm tempted to use some of the stock to make a crab bisque. I have 16oz of lump crabmeat I've been itching to use up. hmmm. might as well throw together the ingredients for rustic italian bread in the breadmaker to go along with it. I love fresh toasted homemade bread with garlic butter.

I suppose that's a good enough menu as any for a lazy sunday following two full days of nothing but rain. :P
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Old 09-13-2009, 01:57 PM   #6
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Quote:
Originally Posted by bethzaring View Post
stuffed shells made with homemade cheeses and pizza sauce, ww herbed dinner rolls, crockpotted potato, onion and green beans with a seasoned white sauce added at the end, pasta salad, chocolate mousse with whipped cream

not the normal fare, we are having friends over :)
Carb Coma
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Old 09-13-2009, 02:27 PM   #7
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It's been cool and rainy this weekend and I'm back to jeans instead of shorts so I grabbed a chuck roast out of the freezer and I'm making a pot roast. I prefer to serve pot roast with mashed potatoes. They're a perfect choice to go with all that gravy!

It's not THAT cold so I'll probably have a dish of ice cream for dessert.
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Old 09-13-2009, 02:45 PM   #8
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Well, since our market was a veritable seafood extravaganza today - wonderful fresh hardshell Cherrystone clams, JUMBO-size U.S. Gulf white shrimp - we'll be enjoying homemade baked/stuffed clams (sort of a cross between baked stuffed clams & Clams Casino), followed by my version of shrimp stuffed with crabmeat - in individual au-gratin dishes: a layer of lightly sauteed jumbo shrimp, a layer of Blue Claw lump crabmeat stuffing, a top layer of jumbo shrimp, & a final topping of buttered breadcrumbs & parmesan cheese. A nice farmers market green salad will be all we'll need to complete this meal.
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Old 09-13-2009, 02:58 PM   #9
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Since someone mentioned these, may I offer these original recipes:

“JOEY’S KILLER LASAGNA”

Serves 8

Ingredients

1 medium onion, chopped
3 Tbs olive oil
½ pound ground beef
½ pound bulk Italian sausage (or casings removed if links)
½ pound ground veal
2 cloves garlic, thinly sliced
6 ounces mushrooms, chopped
15 ounces tomato sauce
12 ounces tomato paste
½ cup dry red wine (e.g., Chianti)
½ cup water
1 tsp oregano, dried leaves
1 tsp basil, crushed dried
1 tsp salt
½ tsp pepper
½ tsp sugar
8 ounces mozzarella cheese, shredded
1 pound Ricotta cheese
½ cup fresh-grated Parmigiano Reggiano
12 ounces lasagna noodles

Directions

Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, drain again.

Butter a 9 x 13-inch baking dish.

Blend the mozzarella and ricotta together.

Cover the bottom of the dish with a thin layer of the sauce.

Then layer: 1/3 of the noodles, 1/3 of the sauce and 1/3 of the Ricotta-Mozzarella blend. Repeat twice more. Cover with the Parmesan cheese.

Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly.

This recipe can be refrigerated (or even frozen) up to the point of cooking. If refrigerated, cook at 325°F for 55-60 minutes. If frozen, cook for 75 minutes.



SEAFOOD RISOTTO
Serves 4

Ingredients

4 cups light fish/seafood stock (see recipe, above;
or two cups regular fish/seafood stock and 2 cups water; or one cup clam juice and 3 cups water)
½ cup dry white wine
1 Tbs Light olive oil
1 Tbs unsalted butter
¼ cup chopped shallots

1 cup Arborio (or other good risotto type) rice


3 Tbs Light olive oil
6 oz crimini mushrooms
1 clove garlic, sliced very thinly
1 lb fresh asparagus (can sub ½ cup thawed
frozen peas)
½ pound shrimp, peeled, de-veined, tails removed
½ pound sea scallops (halve large ones)

¼ pound cooked crabmeat


1/4 cup chopped fresh basil (preferably lemon
basil; or chopped fennel leaf)
3 Tbs freshly grated Parmesan cheese


Directions

Place stock and wine in saucepan and place on low heat to keep at a very low simmer.

Heat oil in a large, heavy skillet.

Sauté shallots over medium heat until soft.

Add rice, stir frequently to coat each grain and sauté about 3 minutes (until rice becomes opaque to oh-so-slightly toasted).

Add 1 cup (2-4 ladlefuls) of the stock and cook until almost all of the liquid is absorbed. Reduce heat to medium-low.

Continue to add ¼ to ½ cup (a ladleful) of the stock to the rice and simmer the rice, stirring occasionally, until all the liquid is absorbed.

When the risotto stock is more than ¾ used, start to cook the seafood mix.

In a separate large skillet, heat 3 Tbs olive oil.

Add mushroom, garlic, asparagus, shrimp, and scallops. Sauté until just medium rare; about 1-2 minutes.

Transfer the seafood plus crabmeat to the rice with the last ladleful of stock, add the cheese, and continue cooking for 1-2 minutes.

If you run out of stock, use hot water.


The risotto should be as tender as you like. Authentically, it is served when each grain is slightly firm to the bite. I, personally, like it somewhat softer.


Joe (new here)
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Old 09-13-2009, 03:08 PM   #10
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welcome to DC Joe!!
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