Addie
Chef Extraordinaire
Breaded Haddock Filets, baked potato with steamed broccoli florets. No dessert. 
It's Dec. 10, 2015 Dinner is on the table!
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Isn't it going to be a bit cold and dry by actual dinnertime? Unless, of course, you are having a "senior" moment and don't realize it's breakfast time for most of us here. 
Oh, we are probably going to have gnocchi with oven-roasted butternut squash cubes, sautéed spinach, toasted walnuts and blue cheese crumbles. At least if I have a decent work day, otherwise RESERVATIONS!
Oh, we are probably going to have gnocchi with oven-roasted butternut squash cubes, sautéed spinach, toasted walnuts and blue cheese crumbles. At least if I have a decent work day, otherwise RESERVATIONS!
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OP
OP
Addie
Chef Extraordinaire
Isn't it going to be a bit cold and dry by actual dinnertime? Unless, of course, you are having a "senior" moment and don't realize it's breakfast time for most of us here.
Oh, we are probably going to have gnocchi with oven-roasted butternut squash cubes, sautéed spinach, toasted walnuts and blue cheese crumbles. At least if I have a decent work day, otherwise RESERVATIONS!
No, not a senior moment. I already know what I am going to make. I knew yesterday what was on the menu for today. And here it is almost lunch time.
No, not a senior moment. I already know what I am going to make. I knew yesterday what was on the menu for today. And here it is almost lunch time.
Just asking cause the title of the thread is "Dinner is on the table!"
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
The gnocchi has been moved to another night. We are having Stonies with mustard sauce and a side!
cinisajoy
Senior Cook
No clue as he gets off early today or is supposed too.
Andy M.
Certified Pretend Chef
Italian sausage ravioli with tomato sauce.
Kayelle
Chef Extraordinaire
Dinner here is also hours from being on the table but I do have a plan.
Those beautiful thick loin lamb chops from Costco will be seasoned with Herbs de Provence and fried on all sides to med rare. The SC will have a baked spud and we'll both have oven roasted fresh asparagus and his glorified salads. As always, the lamb chops will be served with Colman's of Norwich classic Mint Sauce..excellent stuff!
Those beautiful thick loin lamb chops from Costco will be seasoned with Herbs de Provence and fried on all sides to med rare. The SC will have a baked spud and we'll both have oven roasted fresh asparagus and his glorified salads. As always, the lamb chops will be served with Colman's of Norwich classic Mint Sauce..excellent stuff!
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CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
The Stonies, aka Florida Stone Crab.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
GotGarlic
Chef Extraordinaire
The Stonies, aka Florida Stone Crab.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
Mmm, mmm, good! I bet those are amazing
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
The Stonies, aka Florida Stone Crab.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
Oooh. Reminds me of family vacations on Marco Island.
Leftover chili here.
GotGarlic
Chef Extraordinaire
We just finished our salads and next up is leftover ham & bean soup with cornbread croutons.
GotGarlic
Chef Extraordinaire
Kaneohegirlinaz
Wannabe TV Chef
We're having take-out pizza from the grocery store that's kinda by our house.
It's not bad and better yet, it's only $7 for a 16" pie!
S&P, I love stone crabs! you lucky bum!
It's not bad and better yet, it's only $7 for a 16" pie!
S&P, I love stone crabs! you lucky bum!
Steve Kroll
Wine Guy
Some good looking meals tonight!
We had crispy pork belly and sautéed spinach.
We had crispy pork belly and sautéed spinach.
Kayelle
Chef Extraordinaire
Dang Steve, my mouth is watering!!
You too Craig!
You too Craig!
salt and pepper
Executive Chef
I made shrimp & turkey baked in the oven w/ rice,tomatoes,onion,peas,pepper etc.
GotGarlic
Chef Extraordinaire
Crispy pork belly... Mmmmm... Bacon...
OP
OP
Addie
Chef Extraordinaire
Crispy pork belly... Mmmmm... Bacon...
Pirate keeps asking me to buy some pork belly. Can someone tell me what it is and what do you do with it? I see it in the meat department, but it looks like a hunk of just fat to me. Only recently have I become aware of it even existing. I need an education.
cinisajoy
Senior Cook
We had Chinese.
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