"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-16-2016, 04:46 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,578
Sat. dinner..4/16/16

I'm doing a beer butt chicken tonight with a spud for the SC and glorified salads for both of us.

What's going on at your house?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-16-2016, 05:07 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,328
Sounds good, Kayelle! It's grilling weather here today, too! I'm going to make grilled shrimp tacos with spicy jicama-cabbage-red onion slaw.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-16-2016, 05:08 PM   #3
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,233
We are having friends/neighbors over. I am fixing a baked smoked ham, cheesy mashed potatoes with green chiles, and green beans. They are bring a raspberry chocolate torte.


It is very hard to find good hams here, so I bought three around Easter and put two of them in the freezer. This is the first one out of the freezer.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-16-2016, 05:41 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,670
Trying a new recipe tonight. A Thai recipe called Pad See Yew. It's a shrimp and rice stick noodle dish with miso and bok choy.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-16-2016, 05:59 PM   #5
Sous Chef
 
CrazyCatLady's Avatar
 
Join Date: May 2014
Location: NC
Posts: 530
I've got a chicken in the roaster, and Rina's got her sauteed zucchini and yellow squash happening, and there are sweet potatoes in the oven.

I made the butter and brown sugar and cinnamon mix for the taters, and I'm drooling!

I better go, or I'll short out my laptop with drool. LOL!
__________________
Adopt a kitty and save nine lives.
CrazyCatLady is offline   Reply With Quote
Old 04-16-2016, 06:44 PM   #6
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,062
Great sounding dinners!
I had a cucumber, tomato, red onion, and feta salad over spinach. Mixed up a quick dressing of olive oil, vinegar, and Penzey's Greek seasoning. A few Triscuits on the side for some salt and crunch.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-16-2016, 06:47 PM   #7
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,222
I found a frozen turkey loin roast in the deep freeze, and that will be one more item from my http://www.discusscooking.com/forums...ood-95519.html
I'll roast some yukon gold potatoes and fresh asparagus and call that dinner.
Kaneohegirlinaz is offline   Reply With Quote
Old 04-16-2016, 06:49 PM   #8
Sous Chef
 
Join Date: Jan 2016
Location: Ohio
Posts: 572
Thanksgiving in April. I had a nice bone in turkey breast. I rubbed it in butter, fresh garlic, salt, pepper and seared it in the cast iron skillet and then baked it for an hour in the cast iron in the stove.

Served with Stove Top instant stuffing, fresh made mashed potatoes, jarred gravy, and green beans.
jd_1138 is offline   Reply With Quote
Old 04-16-2016, 07:15 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,670
Quote:
Originally Posted by Andy M. View Post
Trying a new recipe tonight. A Thai recipe called Pad See Yew. It's a shrimp and rice stick noodle dish with miso and bok choy.
I got this recipe from the F&W website. It is really salty and inedible. We picked out the shrimp and bok choy and made that the meal.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-16-2016, 07:31 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,578
Quote:
Originally Posted by GotGarlic View Post
Sounds good, Kayelle! It's grilling weather here today, too! I'm going to make grilled shrimp tacos with spicy jicama-cabbage-red onion slaw.
Actually GG, I have better luck with it in a 400 degree oven. I made up my own spice mix for it with herbs de Provence, kosher salt and a tiny bit of my new powdered vinegar for a little zing. Stuffed some thyme sprigs under the skin too and I'm using wine tonight instead of beer.

Those shrimp tacos on the grill sound fabulous!!

Andy, what a shame! I've dared to take a chance with a new recipe with company. Glad that wasn't your case!

Great sounding dinners tonight folks!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-16-2016, 10:30 PM   #11
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
I'm going to try a cheddar and Gruyere cheese cream sauce over macaroni and chicken drumsticks in hoisin sauce. It's sort of a weird combination, but I don't have enough chicken to make a full meal and I wanted to get rid of the macaroni and try the cheese sauce. Now I can do both!
rodentraiser is offline   Reply With Quote
Old 04-16-2016, 10:37 PM   #12
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Sat. dinner..4/16/16

We went to a rather odd concert tonight, and afterwards went to a popular (very loud) local watering hole. Split a ribeye, salad, and some steamed veggies. Steak and salad were quite good, veggies not so much. They forgot our sauteed mushrooms that were supposed to go with the ribeye (we forgot them too) so got them to go.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-16-2016, 11:48 PM   #13
Sous Chef
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 563
Quote:
Originally Posted by jd_1138 View Post
T

Served with Stove Top instant stuffing, fresh made mashed potatoes, jarred gravy, and green beans.
Kayelle showed me a new wrinkle with Stove top. I microwave it in a ramekin, then put it in the toaster oven to get it a little crunchy
Souschef is offline   Reply With Quote
Old 04-16-2016, 11:49 PM   #14
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,578
Quote:
Originally Posted by rodentraiser View Post
I'm going to try a cheddar and Gruyere cheese cream sauce over macaroni and chicken drumsticks in hoisin sauce. It's sort of a weird combination, but I don't have enough chicken to make a full meal and I wanted to get rid of the macaroni and try the cheese sauce. Now I can do both!
RT, I'm trying to wrap my imagination around that odd (to me) flavor profile. How did it turn out?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-17-2016, 01:12 AM   #15
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,748
We spent the greater part of the afternoon and evening out and about today, so we just picked up a pepperoni pizza at a take-away shop. No biggie, but it filled the hungry holes in our tummies.

Quote:
Originally Posted by Andy M. View Post
I got this recipe from the F&W website. It is really salty and inedible. We picked out the shrimp and bok choy and made that the meal.
That's a shame, Andy. At least you were able to salvage some of the ingredients.

Quote:
Originally Posted by Dawgluver View Post
We went to a rather odd concert tonight...
OK, prying curious minds want to know. What kind of concert did you go to?
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 04-17-2016, 03:39 AM   #16
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,410
We had chicken cutlets breaded with panko then fried. Topped them with some pesto I made from our homemade oven dried tomatos, cashews and the other regular indgredients. A really good batch of pesto. Had to put the top on the food processor to keep us from sticking a spoon in there and tasting while we finished up the rest of the stuff and started a long-cooking dinner for another night. Craig made his brussel sprouts with bacon and balsamic vingegar. Bit of an odd combo but we needed to use up the brussel sprouts and we like them like that.

Started a beef bourguignon using a recipe from ATK. A "modern" version done entirely in the oven. Haven't tasted any of it yet but it sure smells REALLY good. It's probably going to take the better part of 5 hours total by the time it's done but most of that is inactive time.
medtran49 is offline   Reply With Quote
Old 04-17-2016, 10:39 AM   #17
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by Cooking Goddess View Post





OK, prying curious minds want to know. What kind of concert did you go to?

CG, the local symphony orchestra paired up with a famous harmonica player. He was billed as playing Latin America style. Great, we thought. Merengue, salsa, etc. First half was just the orchestra, which was very pleasant. Second half, the harmonica guy joined them. Not so pleasant. And it sure didn't sound Latin American. As DH mentioned, it made him anxious. We were relieved when it ended.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-17-2016, 08:10 PM   #18
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
Quote:
Originally Posted by Kayelle View Post
RT, I'm trying to wrap my imagination around that odd (to me) flavor profile. How did it turn out?
If I like it, I can eat anything anytime anywhere. I figured the mac and cheese wouldn't be any different than having potatoes with baked chicken. Potatoes, baked chicken > mac and cheese, hoisin chicken. OK, that's like a point under a big hat - there's a connection there, just hard to see.

Anyway, the hoisin chicken was good. I've had that before and I enjoy it.

However, the cream sauce on the macaroni...I wasn't blown away. The original recipe called for Gorgonzola cheese and stuffed ravioli. That might have been really good, especially with some fresh parsley on top.

What I actually ended up doing was finally figuring out how to replicate Stouffers frozen Mac and Cheese. I like Stouffers, so I think the next time I make Mac and cheese, I'll make the cram sauce with the cheese and then scatter some bread crumbs on top and stick it under the broiler for a minute or two.

And if I figure out a way to jazz up the cheese sauce, I think I might be able to use it somewhere else.
rodentraiser is offline   Reply With Quote
Old 04-18-2016, 11:24 AM   #19
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,578
Thanks RT. I miss read your mac and cheese to include Hoisin sauce.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-18-2016, 10:08 PM   #20
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
Quote:
Originally Posted by Kayelle View Post
Thanks RT. I miss read your mac and cheese to include Hoisin sauce.
Ooohkay, then. You're right. That is a weird flavor combo. Barf inducing, in fact. Definitely not one I would try.
rodentraiser is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.