Dinner Wednesday the 13th

[Andy M.]

Making a new recipe today. Poule ala creme. I got the recipe from the new Jacques Pepin cooking show, Heart and Soul. Great show with his daughter and granddaughter.

 

[lyndalou]

Let us know how you like it.

 

[CraigC]

As we all know, some dishes are better the next day. I made a lobster salad yesterday, which will be dinner tonight. I am going to make a Chicken and tasso jambalaya for tomorrows dinner. Getting down to the last of the homemade tasso and andouille. Maybe time for some curing, sausage making and smoking.

 

[Kayelle]

I'll be doing a stir fry with beef/sugar snap peas/mushrooms using the Chinese Velveting technique for the thinly sliced beef sirloin. It will be over Jasmine rice for him, and spinach for me.

 

[Whiskadoodle]

Mostly I am hungry for a green salad with some sliced cukes,, radish and onion and tomatoes on it. Maybe some sliced avocado if they have already ripe ones. I have none of these, so a trip to the store is in short order. Otherwise, I am not too hungry.

 

[GotGarlic]

We're having Mexican Mystery Meat I found a chunk of meat in the freezer yesterday with no identification of what it is. The freezer bag was partially opened so I decided to go ahead and thaw and cook it today. I'm sure it's either pork shoulder or a chuck roast. I'm going to cook it in the Instant Pot with lard, Mexican seasonings and a quick jalapeno-tomatillo sauce and make chile verde. I'll probably make tacos with it with corn tortillas, Monterey Jack cheese, sliced avocado and pickled red onions.

 

[tenspeed]

Fresh swordfish on the grill, baked potatoes, and sauteed red bell pepper and pea pods.

 

[Aunt Bea]

Fried cod, steamed asparagus and a side salad.

 

[creative]

I did a variation of a wrap i.e. instead of bread I used fresh egg lasagna (rolled up)!

I spread the cooked lasagna sheets with mayo, placed some ham on it, then cooked asparagus spears and rolled it up. Interesting!

Lots of scope for variations e.g. omelette replacing the ham with grated cheese and sun dried tomatoes would be good. Or spread with pesto then fried chicken strips and roasted veg.

(I tend to find the normal wrap a bit like eating thin cardboard).

 

[Steve Kroll]

Had a massive steak and some turnip greens.

Ok. I only ate about a third of the steak.

 

[Kayelle]

What was your cooking method Steve? That steak is drop dead gorgeous!

 

[Steve Kroll]

What was your cooking method Steve? That steak is drop dead gorgeous!

Thanks, K! I don't have access to a grill at the moment, so what I do is roast it in the oven until the internal temp is 120, then quickly pan sear in a little butter just to put a nice crust on the outside.

 

[Rocklobster]

Home too late to make a big meal...just some snacks

 

[Andy M.]

Great looking steak, Steve.

 

[Andy M.]

The poulet a la créme was a hit. SO liked it despite her general dislike for cream sauces. We had it with buttered egg noodles. Here's the recipe.

Poulet à la Crème | Jacques Pepin – Heart and SoulJacques Pepin - Heart and Soul | KQED Food

 

[Cheryl J]

Oh my gosh, Steve...that steak looks mouthwatering good!

It's almost 6:30 now, so it'll be a late dinner for me. I lightly floured and browned a pork sirloin chop, added a little chicken stock, covered the pan, and it's braising. Steamed cauliflower and carrots will be sides. I'm hoping to have dinner by 7.

 

[Cheryl J]

The poulet a la créme was a hit. SO liked it despite her general dislike for cream sauces. We had it with buttered egg noodles. Here's the recipe.

Poulet à la Crème | Jacques Pepin – Heart and SoulJacques Pepin - Heart and Soul | KQED Food

Thank you Andy...that looks and sounds amazing! Copied and saved. I'll definitely be trying this.

 

[Kaneohegirlinaz]

WOW!
What an assortment, I think CG's mystery mexican meat is the best !!

I had the major ono-s (hunrgy for) for pasta...



My version of chicken marsala over thick spaghetti

 

[Cheryl J]

....I lightly floured and browned a pork sirloin chop, added a little chicken stock, covered the pan, and it's braising. Steamed cauliflower and carrots will be sides. I'm hoping to have dinner by 7.

It was delish, and fork tender. I added a small splash of milk to the hot pan drippings, poured a little over the chop, took a quick blurry pic and dived in - I was sooo hungry.

 

[Kayelle]

Thanks, K! I don't have access to a grill at the moment, so what I do is roast it in the oven until the internal temp is 120, then quickly pan sear in a little butter just to put a nice crust on the outside.

Hey, I know you miss your grill Steve, but a good cook like you can adapt.
Good on you! That's just stellar!

What great looking and sounding meals tonight...thank you!