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02-16-2012, 12:59 PM
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#1
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,591
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What's to eat, Pete? Feb 16/12
I've got an itty bitty chicken thawing. I can't decide how I'm going to do it yet. Rubbed, roasted, beer butt, stuffed with lemon and onion...but its going to be roasted either in the oven or on the BBQ.
Sides are as yet undetermined as well. I am going to the market so I'll maybe get some asparagus, I like that with chicken. There will be a big salad and likely potatoes instead of rice or pasta. If I ask my kids they will ask for mashed potatoes, so I'm not asking! I might roast them with some garlic and onions.
Dessert is shortbread, and possibly a pound cake if I get my rear in gear. I've got some berries to use up as a topping so I need a bottom!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-16-2012, 01:10 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,859
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Quote:
Originally Posted by Alix
...I've got some berries to use up as a topping so I need a bottom!
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I'll just leave that alone and tell you SO is working late so I'll be eating Valentines Day leftovers of flank steak stuffed with feta and spinach and buttered boiled yukon golds.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-16-2012, 01:17 PM
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#3
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Executive Chef
Join Date: Jun 2006
Posts: 4,222
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Taking it easy for supper tonight. We will be having tomato soup and toasted cheese sandwiches.
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We know so little.
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02-16-2012, 01:25 PM
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#4
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,028
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Spinach sauteed in essence of bacon; something to use up a coupla eggs - maybe just scrambled. V. Day pecan choc chip cookies. I hid them in the freezer but it's not working.
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No matter how simple it seems, it's complicated.
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02-16-2012, 01:26 PM
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#5
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Working on a Cassoulet Castlenaudary type dish. Pork belly, home made sausage, chicken breast, etc. Going on 2.5 hours now. I have to turn it off and run a few errands.
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02-16-2012, 02:02 PM
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#6
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,226
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i have some premio sausage (hot and sweet) and turkey meat, so i'm thinking meataballs anda saw-seeg en sugo di pomodoro.
i speak excellent italiano.
__________________
in nomine patri, et fili, et spiritus sancti.
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02-16-2012, 02:34 PM
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#7
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,953
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Quote:
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I've got an itty bitty chicken thawing. I can't decide how I'm going to do it yet. Rubbed, roasted, beer butt, stuffed with lemon and onion...but its going to be roasted either in the oven or on the BBQ.
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Alix, have you seen the recent thread on Spatchcoked chicken? I like the word "butterflied" better, but I've been on a kick of cooking chicken that way....in a very hot oven. Delish.
I don't know yet what's for dinner so I'll be back later.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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02-16-2012, 02:51 PM
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#8
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Senior Cook
Join Date: Nov 2011
Posts: 200
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After my horrible tuna pastry I need to redeem myself in the eyes of my husband. He picked out a meat pastry with hard boiled eggs. The recipe calls for pie dough on the bottom and puff pastry on top. I have frozen puff pastry but do not feel like making pie dough so will probably just cover the bottom. finger crossed its not terrible
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02-16-2012, 02:55 PM
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#9
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 3,088
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Split pea soup with garlic & olive oil fried croutons. Leafy green salad with hard boiled eggs and a sour cream based ranch dressing. Home made vanilla ice cream with a rum raisin sauce.
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02-16-2012, 03:35 PM
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#10
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,226
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i was voted down. we're having takeout chinese.
wonton soup, seaweed eggdrop soup, shrimp rolls, chicken chow mein, steamed chicken and broccoli with garlic sauce, steamed szechuan shrimp with extra spicy sauce, and young chow fried rice.
__________________
in nomine patri, et fili, et spiritus sancti.
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