"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-21-2008, 10:24 PM   #21
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Chicken and Bok Choy Stir Fry over Noodles.
It was good and spicy!
__________________

__________________
GrillingFool is offline   Reply With Quote
Old 10-22-2008, 12:37 AM   #22
Sous Chef
 
appletart's Avatar
 
Join Date: Dec 2006
Posts: 729
breaded and pan-fried fresh caught rainbow trout; breaded and pan-fried eggplant circles; baked potato w/butter and /or sour cream
__________________

__________________
It's time to eat!



appletart is offline   Reply With Quote
Old 10-22-2008, 12:46 AM   #23
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Quote:
Originally Posted by Adillo303 View Post
Chicken Piccata
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 dry white wine
Juice of 3 limes
tsp Dried Thyme
1/4 cup brined capers
1/4 cup fresh chopped parsley
Cut chix breast down the middle. If they are not 1/4 thick put them in a plastic gallon bag and bash them with the wine bottle [hoping it wont break into a million pieces or shards of glass.
Dump the flour/parm / tsp salt (or to taste) in a bowl and mix well. Dump that out on a plate and dredge the fillets in the mix.
Olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Cover the bottom of the pan with chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. If you did not get all the chicken first time take the cooked chicken out and put it on a plate to keep warm. Put the next shift of chicken in and cook in a like manner. When you have all the chicken done, put it aside and keep it warm.
Add the wine, quarter the lime and squeeze the juice into the pan. Add the capers to the pan. Use a spatula to scrape up the browned bits. Add a pinch or tow of the flour if any is left and reduce the sauce by half. Add in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with chopped parsley.
This looks delicious to me. I am curious about something though, isn't it usual to use lemon? I thought the lime was either your touch or it's typical. Now I don't know for sure.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 10-22-2008, 03:51 AM   #24
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
We are out of town for a few days and are at a hotel. We were going to go out to eat, but we ended up getting some French bread, artichoke-spinach dip, crackers, assorted cheeses, Hickory Farms beef stick and summer sausage, a bag of Craisins, and a bottle of wine and brought it back to the hotel room and had kind of an indoor picnic.

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 10-22-2008, 05:27 AM   #25
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
LEFSElover - Lemon is traditional. Most recipies that I looked at did not have the Thyme either. While I wish that those touches were my idea, that part came from a post by our own Buckytom. The assembly techniques are mine.

I usually look at 4 or 5 recipies for something new that I want to make and pick and choose ingredients. Sometimes reality sets in and at prep time one or another ingredient is not available and substitutions start.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 10-22-2008, 05:38 AM   #26
Senior Cook
 
Join Date: Oct 2004
Location: NE Ohio
Posts: 433
Quote:
Originally Posted by pacanis View Post
I'm making an even lazier Golumpki.
Doing it all in one pot on the stove. Who needs the oven? I just plan to simmer it down on the stovetop in my favorite pan. Which it's doing right now
dum-dee-dum-dum....
My grandmother used to do it that way also, especially if she made it in the summer so she wouldn't heat up the house. I love it either way!

Barb
__________________
www.coolfreebielinks.com
homecook is offline   Reply With Quote
Old 10-22-2008, 06:29 AM   #27
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by homecook View Post
My grandmother used to do it that way also, especially if she made it in the summer so she wouldn't heat up the house. I love it either way!

Barb
It came out pretty good. I impressed myself
One hour, one pot and one bowl to hold the reserved burger/rice/onion until the cabbage cooked down some.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-22-2008, 06:48 AM   #28
Assistant Cook
 
Join Date: Oct 2008
Posts: 19
Soup and pankakes
__________________
roxanam is offline   Reply With Quote
Old 10-22-2008, 08:37 AM   #29
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Quote:
Originally Posted by Adillo303 View Post
I usually look at 4 or 5 recipies for something new that I want to make and pick and choose ingredients. Sometimes reality sets in and at prep time one or another ingredient is not available and substitutions start.AC
Adillo, I do the same thing. Like yesterday when I needed a recipe for pumpkin bread. I got out probably 20 random cookbooks and browsed through them. Most didn't even have a recipe for it which I found odd but I digress. So I brought out several more, read them all, and incorporated things about all of them that sounded good and made new recipe out of the combinations
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 10-22-2008, 10:12 AM   #30
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
LEFSElover - My daughter tells me that "If you make a meal and it's great, Enjoy it to the fullest, because, you will never make it excatly the same again."
__________________

__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Reply

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 03:18 PM.


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