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Old 11-05-2016, 06:47 PM   #1
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Saturday Night Dinner - 11/5/2016

Local supermarket had fresh tuna on sale for $5.99 / lb. I had them cut two 1" thick steaks off of the slab in the case. Short marinate in pineapple juice / soy sauce / garlic, then grilled to medium rare. Served with pineapple / scallion / sun dried tomato salsa. Baked potato, steamed green beans. Doesn't get much better.

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Old 11-05-2016, 07:31 PM   #2
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Due the recent uptick in forum threads on chicken soup.
I made chicken soup!
A six lb chicken, roasted, pulled off the bone, chopped. Chicken broth made previously from chicken skin, bones, seasonings, mushrooms, carrots, onions, celery, oregano, basil, sage, s&p, dash of lemon juice at the end.

then I made these stuffed 'dumplings'. They might have a name in some ethic cooking culture, and I'd be happy to have a name for these big lugs.

Filling, 1/3 cup each of cooked bacon pieces, caramelized onions, and cheese spread (cheddar, colby, cream cheese). I put small balls of this filling inside.

The outside of the dumpling was a basic dumpling dough of flour, eggs, baking powder, salt, sage, and then a good amount of potato flakes, all moistened with cool water.
The dumplings were a little bigger than golf balls, cooked in the chicken soup. DH was very pleased.
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Old 11-05-2016, 08:00 PM   #3
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I made chili, so i'm thinking chili dogs......

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Old 11-05-2016, 08:04 PM   #4
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I think I'm going to do some teppanyaki with skirt steak!
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Old 11-05-2016, 08:33 PM   #5
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We went up to help my mom do some work around her house (she's getting it ready to sell) and the three of us went out to dinner afterward. The place is known for seafood. My mom had pan-seared local flounder, I had fried shrimp and DH had mahi tacos. We had house-made bread and yummy salads, too, although I'm always sad when a salad doesn't have cucumbers
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Old 11-05-2016, 09:01 PM   #6
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I made chili.
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Old 11-05-2016, 09:45 PM   #7
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Cheddar and blue cheese stovie.

It may not be a "real" stovie, but that was the title of the recipe.

Heavenly would be a closer title.
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Old 11-05-2016, 10:07 PM   #8
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Cheddar and blue cheese stovie.

It may not be a "real" stovie, but that was the title of the recipe.

Heavenly would be a closer title.
What is a stovie?
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Old 11-05-2016, 11:04 PM   #9
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We had delicious easy chicken soup based on http://www.discusscooking.com/forums...ipe-83828.html

I've made it many times, and this time with some shelf stable heavy cream from TJ's.
It sent it right over the top with flavor.
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Old 11-05-2016, 11:14 PM   #10
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I wondered that too, GG. My Googling produced various sites. Seems like it's the Scots version of hash. Ex-World's-Best-Stovies Recipe - Stuart MacBride

Good looking and sounding suppers tonight. However, GG, are you sure those fish were flounder and mahi? (As you may have guessed, I've already read the fish and seafood section of "Real Food, Fake Food". )


It was College Football Day here in SW Florida - specifically, in our resort unit. After driving around 1500 over four days, neither of us were much interested in getting into the car. I made tossed salad, sauteed chicken breasts that had been sauced with Brianna's French Vinaigrette, and broccoli. Himself made the rolls - which amounted to pulling take-and-bakes from the package, putting them on the baking sheet, and taking them off when they were done. To each different talents...
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Old 11-05-2016, 11:54 PM   #11
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I wondered that too, GG. My Googling produced various sites. Seems like it's the Scots version of hash. Ex-World's-Best-Stovies Recipe - Stuart MacBride
I was curious because it looks and sounds like just cheese

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Good looking and sounding suppers tonight. However, GG, are you sure those fish were flounder and mahi? (As you may have guessed, I've already read the fish and seafood section of "Real Food, Fake Food". )
We're as sure as we can be about the flounder; it was whole filets, they're pretty common here and DH has caught them before, so I've cooked the real deal before. I didn't get a good look at the mahi, so all I can say is - I hope so.

You have the book? It sounds interesting, if a bit disconcerting.
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Old 11-06-2016, 12:13 AM   #12
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Quote:
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What is a stovie?
Quote:
Originally Posted by Cooking Goddess View Post
I wondered that too, GG. My Googling produced various sites. Seems like it's the Scots version of hash. Ex-World's-Best-Stovies Recipe - Stuart MacBride

http://www.discusscooking.com/forums...ies-96155.html

We had a thread on it not too long ago. You posted in it, CG. Stovies sounded good, so I decided to look them up online and found some nice recipes.

This is the recipe I used for mine:

Blue Cheese and Cheddar Stovies - myTaste.co.uk

As I said, it's probably not a real stovie because it didn't use drippings, but it was delicious just the same. Maybe it was closer to to scalloped potatoes or something, but the blue cheese really gave it a kick.
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Old 11-06-2016, 12:44 AM   #13
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...You have the book? It sounds interesting, if a bit disconcerting.
Yes. Borrowed it from the library about a week before we left on vacation. Reading it slowly between doing vacation "stuff" and napping in the car. (I'm not a lot of help in the driving department sometimes...) I can renew for another three weeks online. Love the modern era!

You're right about the disconcerting. I think the book is making me suspicious about a lot of foods. On the other hand, I just might end up getting back to my pre-marriage weight!
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Old 11-06-2016, 12:46 AM   #14
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...We had a thread on it not too long ago. You posted in it, CG...
Ah, so I did. Since I read that thread more than 4 months a week
a minute ago, I had forgotten about it. Hmm, now I want speck. And maybe a bowl of finnan-haddie. Good thing I'll probably forget again by morning.
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Old 11-06-2016, 04:52 AM   #15
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I did a stew of veal with peas and potatoes - a great favourite in Italy. You can do it with pork shoulder as well:

soffritto of equal quantities of finely chopped onions, carrots and celery. Sage, thyme, rosemary and bay leaf to taste. Add the floured pieces of veal - I cube mine - and add to the pot. Then add a glass of white wine, evaporate off the alcohol, and add the stock - chicken or veal -. Later on add chunks of potatoes about 1 1/2 ins. square, and then the peas. Cook until the meat's tender and all the flavoured have melded together. Very straightforward and great for a cold autumn night.

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Old 11-06-2016, 05:17 AM   #16
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Craig made shrimp scampi.
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