"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 10-07-2014, 07:04 PM   #1
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
The Tuesday night bite..10/7/14

Flank steak with shitake mushroom sauce and Chinese greens.

Rocklobster is offline   Reply With Quote
Old 10-07-2014, 07:14 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,670
Meatloaf, baked potato with butter, sour cream and bacon and green beans.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-07-2014, 07:20 PM   #3
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
Never tried flank steak like that, I only know to cut it into strips. Looks mouth watering. I'll have to learn to make shitake mushrooms too. It looks like a nice compliment to the steak.

I'm just having my leftover Sweet 'n Sour Pork I made last night. Next batch I'm going to look into how to fry the pork strips in batter so they have a breaded texture.
Caslon is offline   Reply With Quote
Old 10-07-2014, 07:39 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,579
What a gorgeous picture. I love steak and mushrooms but for some reason those greens have my mouth watering. What are those greens called Rock? I need me some.

This is clean out the fridge for dinner night.
__________________
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 10-07-2014, 07:47 PM   #5
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Quote:
Originally Posted by Kayelle View Post
What a gorgeous picture. I love steak and mushrooms but for some reason those greens have my mouth watering. What are those greens called Rock? I need me some.

This is clean out the fridge for dinner night.
Those geens are called yu choy. Any Chinese grocer and even Walmart. They are easy to do up with a bit of garlic, chicken stock, or oyster sauce. Cut the leafy tops off, blanch the thicker stems for a few minutes until tender crisp and then throw in the leafy greens to finish off. My favorite greens.
Rocklobster is offline   Reply With Quote
Old 10-07-2014, 07:55 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Beautiful dinner, Rock, I'll have to look for yu choy.

We're still working the leftovers here.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-07-2014, 08:25 PM   #7
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Kind of a late dinner tonight. I made chicken on the grill, accompanied with refried black beans and this wonderful guajillo chile sauce.
Steve Kroll is offline   Reply With Quote
Old 10-07-2014, 08:43 PM   #8
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,687
Quote:
Originally Posted by Rocklobster View Post
Flank steak with shitake mushroom sauce and Chinese greens.
Perfect! That's it!
salt and pepper is offline   Reply With Quote
Old 10-07-2014, 09:18 PM   #9
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,062
That flank steak is perfectly cooked! The greens look yummy as well.

I had a hankerin' for a pastrami sandwich, so I got a few slices today from the grocery store deli. With some nice rye, dill pickle slices and mustard, it fulfilled my craving. Should have gotten more pastrami.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-07-2014, 09:26 PM   #10
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Thanks everybody. Here is the recipe I got my inspiration from. I googled flank steak and shitake mushrooms and this was one of the links that came up. Luckily, I had the ingredients and didn't follow the recipe amounts( I never do). Then, I just added the greens as the veg portion...Flank steak with shiitake mushrooms & hoisin sauce | Metro
Rocklobster is offline   Reply With Quote
Old 10-07-2014, 10:26 PM   #11
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
I'm trying out a pressure cooker recipe for red beans for red beans and rice. A side salad. German chocolate cake for dessert. Or ice cream. Or both.
mmyap is offline   Reply With Quote
Old 10-07-2014, 11:45 PM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
wow, rock. just wow.

i haven't had a good flank steak in a long time.

i had to work late today for training on cbs's new online streaming news channel, so i didn't get to sleep until the afternoon and then wake up until after dinner. i ended up picking up, or rather got ripped off with takeout italian.

i ordered a simple chicken parm with a side of spaghetti and a side salad from a glorified pizza place nearby. it was $19.70 for nothing more than what you can get in any pizza joint around here. in fact, the side salad ($3) was about a cup - maybe less- of chopped iceberg lettuce, a single, halved cherry tomato, and 2 shavings of a slice of onion.

when i asked the guy why it was more than what it said on the menu, he said there were extra charges for takeout, for having the pasta in a separate container than the chicken (it said "over" pasta), and for asking for the salad dressing on the side. so $15 chicken parm turned into almost $20.

scratch that place off my list.

nickel and diming is a good way to lose customers.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-07-2014, 11:53 PM   #13
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,749
I hate when that happens bt. Those places are "one and done" for us too.

I've had grumbellies again, so no real dinner. I did have some tuna salad because of the tuna thread making the rounds right now, and so far-so good. Himself finished up bits of this and that, but true to form I still have all kinds of food to recycle into some other kind of dinner. Tomorrow should be a real meal.
__________________
“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 10-08-2014, 05:53 AM   #14
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,385
What I call Hogfish Polynesian.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Reply

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 02:01 PM.


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