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Old 08-03-2008, 03:11 PM   #21
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1.75 each ....wow....can you ship me some!!!! :)
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Old 08-03-2008, 03:17 PM   #22
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I had a brain fart about those the other day....
If I got those teeny V8 cans and emptied them, put beer in them and proceeded as usual do you think I could make beer can cornish game hen?
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Old 08-03-2008, 03:29 PM   #23
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cream cheeze/pinapple and chicken over rice, zucchini bread, orange jell-o, rolls
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Old 08-03-2008, 04:09 PM   #24
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Chicken Strudel

I have a picture, but I don't know how to post it here.
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Old 08-03-2008, 04:20 PM   #25
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barbaque, macaroni & cheese, roast taters, cornbread. that restaurant's barbeque is delicious!!
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Old 08-03-2008, 04:57 PM   #26
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Yeah, I gotta think of a way to stand those little buggers up on the grill. It's the only way I've ever cooked whole chicken.

Look. Isn't it cute?

I think tomorrow I'll pick up some more if they still have them.
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Old 08-03-2008, 05:55 PM   #27
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It's Fisher's birthday so we're having his favorite - hot dogs and potato chips. Not very elegant but since I've been on the healthy diet thing, we haven't had hot dogs much so it's a treat!
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Old 08-03-2008, 06:20 PM   #28
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Yeah, I gotta think of a way to stand those little buggers up on the grill. It's the only way I've ever cooked whole chicken.

Look. Isn't it cute?

I think tomorrow I'll pick up some more if they still have them.
Pacanis... use a red bull can or a mini V8 can... it works perfectlyl! That is exactly what I am having!!! Along with some cabbage braised with bacon and beer.

I want to grill sooooo bad! But with temps at 105 -108, I just can't bring myself to do it!!


Deelady... another idea for steak is to put a dollop of boursin cheese on top after grilling... just adds another layer of melt in your mouth flavor!
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Old 08-03-2008, 06:51 PM   #29
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Fried Chicken
Mashed Potatoes
Mustard Greens
Pinto Beans
Cornbread
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Old 08-03-2008, 07:16 PM   #30
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Sattie, I just said to my DF about an hour ago that I wishd we had blue cheese to top the steaks with after grilling! Never had the boursin though is that very different? What type of cheese is that?
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Old 08-03-2008, 07:19 PM   #31
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Vegetable Lo Mein with mushrooms, shredded carrot, scallions, etc.
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Old 08-03-2008, 07:23 PM   #32
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Sattie, I just said to my DF about an hour ago that I wishd we had blue cheese to top the steaks with after grilling! Never had the boursin though is that very different? What type of cheese is that?

Hey Deelady... Boursin is a fairly mild, very smooth and velvety cream type cheese. If you get the garlic herb flavor, it almost reminds you of a fluffy garlic butter.

DH and I had a steak at Carrabba's that was topped with boursin cheese and it was lovely! Give it a try, I'm sure you will like it, just dab it on the last 30 seconds of cooking and it will melt. Such and easy way to change up a steak a bit without over powering it!
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Old 08-03-2008, 07:32 PM   #33
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Even using a small can, I've never done one without the rack that the can slides into and keeps everything stable. It'll be a learning experience for sure.

Time for a quick post and a trip to DQ
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Old 08-03-2008, 08:33 PM   #34
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It is just DH and I tonight and after my catering marathon I am not in the mood to cook a big meal so I am making a shrimp salad with a citrus champagne vinegrette. I bought some nice champagne vinegar at my favourite gourmet store a couple of weeks ago. I have fruit and a sour cream/brown sugar dip left over that we will have for dessert.
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Old 08-03-2008, 08:41 PM   #35
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Even using a small can, I've never done one without the rack that the can slides into and keeps everything stable. It'll be a learning experience for sure.

Time for a quick post and a trip to DQ
I'll take a Girl Scout Thin Mint Blizzard please....
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Old 08-03-2008, 08:56 PM   #36
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We ended up having steaks, baked potato, salad - simple and it never gets old!!!
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Old 08-03-2008, 09:48 PM   #37
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left over chili

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Old 08-03-2008, 10:48 PM   #38
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Family sunday all the kids and babies for food and fun
we will be grilling a tri-tip and will have some orzo with sauteed onions and mushrooms, corn on the cob, a green salad with garden tomatoes, garlic parm bread appies salsa and fried flour tortillas, and I made a large aram sandwich with spinach, cream cheese and garlic, ham and swiss...that should hold them til dinner there are nuts and relish trays too..I'm now going to go make large sundaes and put them in the freezer for later.
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How do you marinate your tri-tip? They are hard to come buy in this side of the country, so I need to learn a TNT way of preparing them. TYIA
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Old 08-03-2008, 10:54 PM   #39
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we went house hunting again today, so we ate a a local steakhouse/grill on the lake.

we started with salads and freshly baked sourdough with butter. then, dw had veal marsala, my boy had broiled flounder, and i had a half rack of bbq baby backs and grilled shrimp.

if we move into the neighborhood, i think we'll be regulars there.
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Old 08-03-2008, 11:10 PM   #40
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It is just DH and I tonight and after my catering marathon I am not in the mood to cook a big meal so I am making a shrimp salad with a citrus champagne vinegrette. I bought some nice champagne vinegar at my favourite gourmet store a couple of weeks ago. I have fruit and a sour cream/brown sugar dip left over that we will have for dessert.
Champange!!!! Anything with champange sounds yummy!
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