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02-06-2008, 01:15 PM
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#1
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Dinner, Wed. Feb. 6 th
Here I am waiting for someone to start this thread, don't want to hog it everyday- I am making a sirloin tip roast, baked potatoes, roasted broccoli/cauliflower and garlic bread.
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Grandma's Boys - Isaiah (11) Cameron (3 )
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02-06-2008, 01:25 PM
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#2
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Senior Cook
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
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I'm grilling a Tri-Tip roast, some red taters with evoo SnPnG, steamed broccoli and some gingered carrots.
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02-06-2008, 01:33 PM
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#3
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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we're having my reheated roast leg of lamb, spuds, and veggies.
it's a good thing that i don't have to cook, 'cause dw just called and said our cockatoo got out of his cage and is destroying the basement. he won't allow her to pick him up and put him back in the cage. it's kinda tough to pick up a beast that has a 3 inch wire cutter for a face.
so i have to rush home before she goes to pick up our boy from school. then i have to clean up everything that he chewed, shredded, and tossed about.
grrrr, dem boids.
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"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
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02-06-2008, 01:44 PM
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#4
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Senior Cook
Join Date: Jan 2008
Location: Sunny San Diego
Posts: 444
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Since it's Chinese New Year today, I would have made Chinese hot pot. But since it's hockey night, I'm just going to reheat some gyoza.
Gong Xi Fa Cai, everyone!
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02-06-2008, 04:11 PM
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#5
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,695
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My regular dinner night out with friends is going back to Wednesdays, so tonight we're going to a local Tex-Mex place. It's 79 degrees outside, so maybe we'll get outside seats. Unless a special catches my eye, I'm planning on getting chicken fajitas and have leftovers for lunch tomorrow.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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02-06-2008, 04:19 PM
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#6
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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I am really itching to cook something but there's no point with no DH home. I think I'll just use up the last of this weeks bagels from the freezer and make bagel pizza for the kids. Boy when he gets back I'm cookin' like its Thanksgiving!
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Not that there's anything wrong with that.....
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02-06-2008, 04:50 PM
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#7
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,695
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Quote:
Originally Posted by suziquzie
I am really itching to cook something but there's no point with no DH home.
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You think so? That's funny - when my DH isn't home, I take it as an opportunity to make something I like but he doesn't
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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02-06-2008, 04:54 PM
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#8
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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I recently purchased a bag of wonderful "Chicken Tamales", wrapped & cooked in corn husks & all, from our local CostCo. They're delicious!!
So I'll be steaming a few of them up for tonight's dinner. (I put them on a plate in my bamboo steamer inside my covered wok to heat them.)
Will serve with a Mexican rice mix & a big green salad.
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02-06-2008, 04:56 PM
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#9
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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As far as cooking when the DH isn't home, I agree with GotGarlic - the sky's the limit - LOL!!
Actually, since the DH doesn't eat red meat, I take those times when he won't be home for dinner to cook myself up a beef steak, or buffalo, or lamb, or goat, or pork dish - lol!!! We laughingly call them my "Meat Nights". Or - since he also doesn't like dark fish, if they're in season I'll make myself bluefish or mackerel (if I can find them in decent quality around here). Also shad roe, which he doesn't like either.
I really have a lot of fun cooking for myself when hubby won't be home for dinner.
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02-06-2008, 05:41 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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I would love to! However my kids are a total waste of decent food, and too wild at dinner time for me to get into anything involved. I try it on them every once in awhile, but I always end up upset that I wasted the effort. Not that I dont love to use effort on them, its just better spent playing or coloring with them right now!!
Someday they'll love it. Some far, far away day.
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Not that there's anything wrong with that.....
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02-06-2008, 05:47 PM
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#11
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Senior Cook
Join Date: Oct 2006
Posts: 473
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I have had a pot of baked beans in the oven for hours. We'll have the beans, NYT bread and butter and cucumber salad. I still have enough cake for desert.
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02-06-2008, 06:03 PM
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#12
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Chicken marsala, roasted broccoli, and either pasta or risotto with Swiss chard, lemon, and Parmesan cheese, a salad with goat cheese, grape tomatoes, cucumber, walnuts, red onion, and a Dijon/lemon vinaigrette and a Parmesan wafer garnish.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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02-06-2008, 06:15 PM
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#13
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Executive Chef
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
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Im teaching tonight so I'll be leaving dh with pasta , it will have a basil Alfredo sauce, chicken, mushrooms, spinach and toasted pine nuts.
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"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
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02-06-2008, 07:55 PM
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#14
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Senior Cook
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
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Ooops, I forgot today was Ash Wednesday  but here is the finale
Pre-sear....the Tri-Tip is being "Finneyized" (reverse sear) at 250° indirect with no extra wood smoke.
It was seasoned with Dale's Sauce and my steak rub. The red potatoes have evoo, SnPnG plus some basil.
Apres sear and the Tri-Tip is sitting at 125° internal and resting for another minute.
Served with steamed broccoli and a nice Merlot (well, almost nice!)
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02-06-2008, 08:04 PM
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#15
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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Wow AAB! That looks great! Thanks for sharing the pics! Aaahhh, yes, Ash Wednesday - I made homemade gnocci with a pink sauce - I surprised myself, very tasty!
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Michele Marie
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02-07-2008, 03:49 AM
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#16
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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breaded fish and backed potatoes.
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 Katherine Snow. xx
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02-07-2008, 07:20 AM
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#17
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Head Chef
Join Date: Sep 2004
Location: New York
Posts: 1,460
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Scallop salad
Warmed a little olive oil, sugar, lime juice, red chili, chives, and shallots for the dressing and tossed with green salad. Added panchetta and scallps on top.
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