What’s for dinner? 3/26/19
- Thread starter JustJoel
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Andy M.
Certified Pretend Chef
My younger daughter is coming for dinner tonight. I'm making pan seared duck breasts for us along with bulgar pilaf. DD is making roasted asparagus and a dessert. SO, who hates duck will have golabkis.
foodlover10
Assistant Cook
Tonight we are having scotch fillet steak, homemade fries, eggs, served with a mushroom sauce, quick and easy
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
The plan is Italian meatball "burgers" (simmered in tomato sauce), buttered jasmine rice (draped with tomato sauce) and steamed baby spinach.
Whiskadoodle
Executive Chef
Tonight we are having oven baked fried chicken, mashed (and hopefully gravy), a little leftover corn and green beans.
The plan is a one pot meal of cut up Italian sausage, "stir fry vegis", and long grain brown rice. The sausage and rice are already cooked. Everything gets stir fried.
Cheryl J
Chef Extraordinaire
I'll be having the last of the slow roasted ribs from yesterday, and I think I'll steam an artichoke to go with it. Found some beauties at Albertsons the other day. 
Cheryl J
Chef Extraordinaire
This sounds so good, Joel. Nothing wrong with frozen French fries! Please let us know how it turned out.
Kaneohegirlinaz
Wannabe TV Chef
I found this ^^
when we went to the Asian Market
in the big city.
This is something new from my favorite
Shoyu company back home.
I've got some B/S Chicken Thighs
bathing in a pool of this Glaze.
I already cut up that fresh Pineapple
for grilling too.
To finish off the 'local-style' dinner
we will be having Char Siu Fried Rice
I've tried my hand at making my own
Char Siu and I think it's pretty dang close
to what I would find back home in Chinatown
salt and pepper
Executive Chef
Chicken w/ red beans & rice.............
Rocklobster
Master Chef
Greek salad with marinated chicken slices..
I succeeded with the planned stir fry meal. I also add a bunch of sesame seeds while frying it. It was good. It's the kind of dish that gets boring if we have it more than once every few months. It was yummy this time. There was a variety of hot sauces to add at the table. I used mostly something called "Stinging Scorpion" from my friend Greg, the Peppermaster and tamari.
Last edited:
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Italian meatball "burgers" (simmered in tomato sauce) topped with fresh grated Parmesan Reggiano & Pecorino Romano cheeses, buttered jasmine rice (draped with tomato sauce) and steamed baby spinach.
Cooking Goddess
Chef Extraordinaire
Leftovers (BBQ ribs and cornbread) and canned goods (Niblets corn and baked beans).
I'm having leftover "Scotch Filet" from the huge one I cooked last night. Although here, it is called Ribeye steak.
Stouffer's mac-n-cheese on the side.
CD
Kaneohegirlinaz
Wannabe TV Chef
View attachment 34187
I found this ^^
when we went to the Asian Market
in the big city.
This is something new from my favorite
Shoyu company back home.
I've got some B/S Chicken Thighs
bathing in a pool of this Glaze.
I already cut up that fresh Pineapple
for grilling too.
To finish off the 'local-style' dinner
we will be having Char Siu Fried Rice
I've tried my hand at making my own
Char Siu and I think it's pretty dang close
to what I would find back home in Chinatown
I grilled the fresh Pineapple chunks on a skewer,
and the Chicken thighs basted in more of the glaze,
a nice big scoop of my Chinese BBQ Pork Fried Rice
and Lopaka's (that's Bob or Robert in Hawaiian)
your Uncle!
When ever I make Fried Rice, I don't really measure,
I start off with whatever leftover Rice I have,
and my goodies and go by feel from there.
And notoriously it grows WAY bigger than I started!
That's okay though, it's called breakfast tomorrow
with a fried egg on top
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