justplainbill
Executive Chef
Salisbury steak (12 oz) with Branston Pickle Relish, steamed cauliflower , Sam Adams and a few slices of bread. Butterscotch pudding.
What's for dinner Thursday 22nd Dec 2011?
- Thread starter kezlehan
- Start date
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Rocklobster
Master Chef
Leftover Mulligatawny, if and when I get home.
Coq au vin and noodles.
beef stew made from various leftovers: braised shin, gravy, roasted root veg...over noodles. I love a throw together from the fridge using up leftovers in a creative way.
Kayelle
Chef Extraordinaire
Steve took me out to dinner for my birthday. I never expected to see liver and onions on the menu and I've been craving liver since we were all talking about it the other day. Steve doesn't like liver so I haven't cooked it since we've been married.
Surprisingly it was cooked perfectly (slightly pink) with two big thick slices of bacon and the onions and sliced apples were cooked perfectly too. Dinner also had a nice baked potato and crisp tender green beans just the way I like them. It was really a perfect meal. We often eat fancy meals when we travel but this was just right for me tonight.
Steve had Chicken Piccada and he enjoyed it very much.
Surprisingly it was cooked perfectly (slightly pink) with two big thick slices of bacon and the onions and sliced apples were cooked perfectly too. Dinner also had a nice baked potato and crisp tender green beans just the way I like them. It was really a perfect meal. We often eat fancy meals when we travel but this was just right for me tonight.
Steve had Chicken Piccada and he enjoyed it very much.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Kayelle said:Steve took me out to dinner for my birthday. I never expected to see liver and onions on the menu and I've been craving liver since we were all talking about it the other day. Steve doesn't like liver so I haven't cooked it since we've been married.
Surprisingly it was cooked perfectly (slightly pink) with two big thick slices of bacon and the onions and sliced apples were cooked perfectly too. Dinner also had a nice baked potato and crisp tender green beans just the way I like them. It was really a perfect meal. We often eat fancy meals when we travel but this was just right for me tonight.
Steve had Chicken Piccada and he enjoyed it very much.
What a fun birthday, Kayelle! So glad they had just the right menu!
danbuter
Senior Cook
I had chicken fingers with hot sauce and ranch dressing.
Not feeling well, so I missed the outing to Lotus Bleu. They ordered too much food, so my DH brought home a number of dishes. Lamb noodle soup, cumin beef, some hot and sweet shrimp dish, and seaweed salad. The cumin beef was particularly yummy. I usually like the seaweed salad, but today when I had some I thought, "But, it's made of seaweed." 
vitauta
Executive Chef
Steve took me out to dinner for my birthday. I never expected to see liver and onions on the menu and I've been craving liver since we were all talking about it the other day. Steve doesn't like liver so I haven't cooked it since we've been married.
Surprisingly it was cooked perfectly (slightly pink) with two big thick slices of bacon and the onions and sliced apples were cooked perfectly too. Dinner also had a nice baked potato and crisp tender green beans just the way I like them. It was really a perfect meal. We often eat fancy meals when we travel but this was just right for me tonight.
Steve had Chicken Piccada and he enjoyed it very much.
happy belated birthday wishes to you, kayelle.
it sounds as if your birthday meal came as an answer to your unspoken wish. i too have liver on my mind lately. hope i don't have to wait until september for mine, though...
CharlieD
Chef Extraordinaire
msmofet said:
Exactly the same reason for everything fried in the oil.
diverse379
Assistant Cook
- Joined
- Dec 22, 2011
- Messages
- 5
Curry Lamb chops broiled
an interesting preparation I discovered
if you like lamb you may or may not like this because it doesent taste like lamb when you do it according to my instructions
simply take a lamb chop
tenderize it very well with the but end of a chinese cleaver or something similar
I have used back of butter knives and even my fists
you need to pound it well to get it to be paper thin
salt and pepper both sides rub it in
and pound some more
rub curry powder on both sides and pound some more
this works the seasonings into the meat
a very important part of the recipe
broil for 30 minutes yes 30 minutes or until well done you want the
broiling to take effect we need a little blackening of the outside
some of you may cringe
but the char broiling reacts to the curry very well and transforms the flavor of the lamb
I have tried it using normal cooking methods like searing
and locking in the juices cooking so it is still very juicy
it is a different taste entirely although both methods yield a very tender pull apart cut of meat
no knife needed
give it a shot if you like it let me know.
an interesting preparation I discovered
if you like lamb you may or may not like this because it doesent taste like lamb when you do it according to my instructions
simply take a lamb chop
tenderize it very well with the but end of a chinese cleaver or something similar
I have used back of butter knives and even my fists
you need to pound it well to get it to be paper thin
salt and pepper both sides rub it in
and pound some more
rub curry powder on both sides and pound some more
this works the seasonings into the meat
a very important part of the recipe
broil for 30 minutes yes 30 minutes or until well done you want the
broiling to take effect we need a little blackening of the outside
some of you may cringe
but the char broiling reacts to the curry very well and transforms the flavor of the lamb
I have tried it using normal cooking methods like searing
and locking in the juices cooking so it is still very juicy
it is a different taste entirely although both methods yield a very tender pull apart cut of meat
no knife needed
give it a shot if you like it let me know.
Whoa, my bad.
I had no idea someone dredged up a dinner thread from long ago when I posted tonight's dinner.
yeah, yeah, yeah....
My first giveaway should have been that Kylie didn't start the thread, but it did start with a "k"
