CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Might be havin some stoneys mon.
What Jamaican Mon 2-11-14?
- Thread starter CraigC
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Aunt Bea
Master Chef
Pork chops and cabbage salad at my house.
Last edited:
"What Jamaican Mon 2-11-14"
I'm so confused
Oh, you mean mon as in man...
That would have been a good one for yesterday.
I'm in the mood for some kind of fish, too. Maybe just a mess of steamed clams or mussels. I need a store run first.
I'm so confused
Oh, you mean mon as in man...
That would have been a good one for yesterday.I'm in the mood for some kind of fish, too. Maybe just a mess of steamed clams or mussels. I need a store run first.
Steve Kroll
Wine Guy
Stir fry again. Pork tenderloin, scallions, broccoli slaw mix, carrots, and bean sprouts in a spicy Asian sauce.
Andy M.
Certified Pretend Chef
The freezer is feeding us tonight. Pasta with tomato sauce, meatballs and sausages. Salad on the side.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
We'll be going out of town to the Theatuh, and trying out a new (to us) restaurant, with all sorts of decadent sounding stuff.
Last edited:
I never went on my clam run. Too much time in front of the intelligent box
So I'll whip up some spaghetti and meataballz. I haven't had that in a while. I wish I had some shrooms for the sauce... asparagus and garlic bread on the side.
So I'll whip up some spaghetti and meataballz. I haven't had that in a while. I wish I had some shrooms for the sauce... asparagus and garlic bread on the side.
I had Chinese BBQ Pork (which I had to share with the cat), Steamed Asparagus with lemon pepper and Diced Mango.
I'm confused too. This is looking a lot like "tonight's dinner thread", but today is 2014-02-11. 14 February, Valentine's Day, is on Frinday."What Jamaican Mon 2-11-14"
I'm so confused
Oh, you mean mon as in man...
I'm in the mood for some kind of fish, too. Maybe just a mess of steamed clams or mussels. I need a store run first.
At least Pac cleared up the "Mon" part of my confusion.
Whiskadoodle
Executive Chef
Too much of the good stuff. I'm slow. I wasn't confused. I thought it was Monday even though I understood the title. We had crabs one night and a lot of fresh shrimp and fish when we were in Ft Lauderdale area on vacation a couple weeks ago.
I am making Ol' Blue's "Melt in your mouth" pork loin roast in the CI dutch oven courtesy of Pac mentioning it awhile ago, maybe as far back as last March? It's been on my waiting list for some time. Just got it in the oven, so dinner is delayed tonight. What I did different is heavily season the flour with dry rosemary and thyme, no added salt, used chicken broth instead of water and wished I had a little wine to add to the gravy sauce, per Kayelle's recs. Maybe after dinner I should add a short review to the original thread.
Mashed potatoes and choice of frozen veggie, I'm leaning towards broccoli tonight. The last of the lemon bars.
http://www.discusscooking.com/forums/f49/melt-in-your-mouth-pork-loin-39428.html
I am making Ol' Blue's "Melt in your mouth" pork loin roast in the CI dutch oven courtesy of Pac mentioning it awhile ago, maybe as far back as last March? It's been on my waiting list for some time. Just got it in the oven, so dinner is delayed tonight. What I did different is heavily season the flour with dry rosemary and thyme, no added salt, used chicken broth instead of water and wished I had a little wine to add to the gravy sauce, per Kayelle's recs. Maybe after dinner I should add a short review to the original thread.
Mashed potatoes and choice of frozen veggie, I'm leaning towards broccoli tonight. The last of the lemon bars.
http://www.discusscooking.com/forums/f49/melt-in-your-mouth-pork-loin-39428.html
D'oh! Got the date format confused again. Today is the 11th of February, 2014.
We had Classic Roast Chicken. Great recipe. 'Cept I took my twist on on it.
I added several sprigs of fresh rosemary under the skin of the breast and I also melted the butter, added an equal amount of olive oil and 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper and mixed it in a large bowl, then tossed the veggies in it to coat them well before I placed them around the chicken.
This was, by far, one of the best roast chickens we ever ate. It was moist beyond description and the sauce/gravy was amazing.
This was a wonderful, tasty and filling meal. We topped it off with homemade cherry cobbler for dessert.
I added several sprigs of fresh rosemary under the skin of the breast and I also melted the butter, added an equal amount of olive oil and 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper and mixed it in a large bowl, then tossed the veggies in it to coat them well before I placed them around the chicken.
This was, by far, one of the best roast chickens we ever ate. It was moist beyond description and the sauce/gravy was amazing.
This was a wonderful, tasty and filling meal. We topped it off with homemade cherry cobbler for dessert.
Somebunny
Executive Chef
Yummy looking meal Taxlady!
DH is cooking tonight, it looks like breaded baked chicken breasts, rice-a-roni and steamed cauliflower.
DH is cooking tonight, it looks like breaded baked chicken breasts, rice-a-roni and steamed cauliflower.
skilletlicker
Head Chef
Pork stew. Pork butt & pasilla pepper plus the usual veggies over brown rice. Envy all your variety.
Rocklobster
Master Chef
I made an Asian inspired bowl of soup with beef broth, bits of steak, veggies, gochujang, udon noodles, star anice, ginger, garlic, etc
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
DH made reservations at the out of town restaurant across the street from the theatre. Of course we demolished everything before I said, "Wait! I was going to take a picture!"
The chef is quite the character! He loudly pointed out and explained every entee example in the glass case when we walked in the door, and was very enthusiastic! We had the mixed appetizer: crab cakes, wonton chicken skewers, and tenderloin tips with bleu cheese. Sauces were all different and wonderful. The bread was served with a head of roasted garlic, delicious. We shared the rack of lamb, rare, with garlic mash and balsamic reduction. We'll definitely go back again, but will have something other than the lamb next time. It was just OK. But we really enjoyed the experience!
The chef is quite the character! He loudly pointed out and explained every entee example in the glass case when we walked in the door, and was very enthusiastic! We had the mixed appetizer: crab cakes, wonton chicken skewers, and tenderloin tips with bleu cheese. Sauces were all different and wonderful. The bread was served with a head of roasted garlic, delicious. We shared the rack of lamb, rare, with garlic mash and balsamic reduction. We'll definitely go back again, but will have something other than the lamb next time. It was just OK. But we really enjoyed the experience!
Similar threads
