"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 11-06-2016, 12:58 PM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,497
What's cooking Sunday 11/6/2016?

DD said she is making roasted chicken, asparagus, and whipped taters with pan gravy.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 11-06-2016, 01:17 PM   #2
Honey Badger
 
Join Date: Dec 2008
Posts: 2,584
Quote:
Originally Posted by msmofet View Post
DD said she is making roasted chicken, asparagus, and whipped taters with pan gravy.
That's sweet of her to do that.

I have to clean up the kitchen. Took yesterday off completely, except to help Mr.Munky. The dishes have really piled up.

My guys really over bought Johnsonville Sausages at Costco.
I'll be making a pot of this.They loved the last modified batch I made.

MVP Chili - Johnsonville.com

Modifications: Dennisons Chili,No beer.Beef stock instead. No black beans,Tomato sauce to replace the crushed tomatoes.Called it a day.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 11-06-2016, 01:28 PM   #3
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,371
While out finishing up a job on a boat that he couldn't get done yesterday because of too much heat in the engine room, Craig ran into a business acquaintance and he got "gifted" with the remains from a yacht crew party, which included an abalone, which we'll make fritters out of later, smoked almond, a case of some kind of microbrew beer, apparently decent stuff, not my thing though, and pantry items used to cook all but the 1 abalone.

So, we were going to have churrasco meat tacos tonight but since we've not got the smoked almonds and a good bit of leftover blue cheese, we are making Grilled Skirt Steak Sliders with Smoked Almond Romesco | Almond Board of California for dinner. Maybe homemade fries or chips with them.
medtran49 is offline   Reply With Quote
Old 11-06-2016, 02:39 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,055
Yesterday I heavily coated a small boneless pork loin roast with garlic salt and herbes de province. Wrapped up in plastic wrap to get nice and flavoricous. Will roast roast it later.

Have no idea what sides will be. Forgot to get some sweet potatoes at the market last week.

Dessert will be the last of our wedding/anniversary cake, then we'll have to wait another year to enjoy it again.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-06-2016, 02:43 PM   #5
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Slow cooker chicken cacciatore, using boneless chicken thighs, served over pasta. I'll be using my new Cuisinart multi cooker so I can brown the chicken and sweat the veggies before switching to slow cook (and not have to clean another pan). Roasted broc on the side.
tenspeed is offline   Reply With Quote
Old 11-06-2016, 03:08 PM   #6
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,463
I'm making something I haven't done in a loooong time. My kids loved it growing up and I always called it Sherried Beef. I knew next to nothing about cooking with wine in those days so this was close to "exotic" for me. It smells just like I remember. I'll post the recipe if anyone is interested.
__________________
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 11-06-2016, 03:27 PM   #7
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,207
Leftovers here. Dh has asked for the green chile meatloaf and cole slaw. I'm going for the beef vegetable soup.
__________________
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 11-06-2016, 03:51 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,558
We're having meatloaf, baked potato and steamed broccoli tonight.
__________________
"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 11-06-2016, 04:06 PM   #9
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
We had Murgh Makhani with rice and every one loved it .
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 11-06-2016, 04:48 PM   #10
Sous Chef
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
I kind of splurged at R & J Farm when I reserved my Thanksgiving turkey, and bought a 2 1/2 pound sirloin. They also raise their own beef. It cost about $15, but it looked so lovely.

It is thawed out now, and I think, 'cause it is such a good cut of beef, I'm going to go simple and bake it in the dutch oven with onions potatoes, a little salt and pepper, and maybe some dill, just because I have some fresh dill hanging about that needs to be used. I have some carrots I canned, onions and potatoes from stock, and there is some kale and one tomato left to make a salad. Basically Irish oven dinner.

Think I'm gonna sear the roast first with some butter and garlic, add those to the stock in the pan and make a gravy with a tbsp or so of corn starch.

What you all think?

TBS
__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 11-06-2016, 05:26 PM   #11
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,058
Quote:
Originally Posted by erehweslefox View Post
I kind of splurged at R & J Farm when I reserved my Thanksgiving turkey, and bought a 2 1/2 pound sirloin. They also raise their own beef. It cost about $15, but it looked so lovely.

It is thawed out now, and I think, 'cause it is such a good cut of beef, I'm going to go simple and bake it in the dutch oven with onions potatoes, a little salt and pepper, and maybe some dill, just because I have some fresh dill hanging about that needs to be used. I have some carrots I canned, onions and potatoes from stock, and there is some kale and one tomato left to make a salad. Basically Irish oven dinner.

Think I'm gonna sear the roast first with some butter and garlic, add those to the stock in the pan and make a gravy with a tbsp or so of corn starch.

What you all think?

TBS
Hi Fox. You're liable to get several differing opinions on this, but since you asked - if it were me, I would dry roast the sirloin on a rack, (uncovered) in a preheated 450 oven for about 10 minutes, then lower the heat to about 325 to finish cooking. It shouldn't take much more than about 25 minutes or so to finish cooking. Remove from oven at about 130 or a little less, let rest, and let carry over cooking bring it up a few more degrees. Sirloin roasts should be no more than med rare or it's likely to be tough.

You're talking more about a pot roast with veggies method, for that I would use a fattier chuck roast.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-06-2016, 05:33 PM   #12
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,055
Finally came up with our sides for tonight. Had all the ingredients for a potato galette, so that's cooking and I'll include some steamed broccoli for some color. Now I'm hungry.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-06-2016, 05:37 PM   #13
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,058
I really need to use up some veggies - I overbought. I just roasted a couple of chicken thighs sprinkled with Penzey's garlic powder, onion powder, and the usual Kosher salt and cracked black pepper. I'll have one of the thighs for this evening's dinner, along with a medley of roasted broccoli, cauliflower, and asparagus. That should put a good dent in the veggie bin.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-06-2016, 05:41 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,191
Quote:
Originally Posted by erehweslefox View Post
... What you all think?
It sounds like a good plan, except that I don't usually sear in butter because, with the milk solids, it can burn at searing temperatures. Garlic *definitely* would burn. I would sear in oil, add garlic for about 30 seconds just before adding the liquid, and melt in some butter right before making the gravy.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-06-2016, 05:42 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,191
I felt like having steak, so I picked up a New York strip in the manager's special section. I'll sear it in my cast-iron skillet and serve it with leftover mashed potatoes and gravy and garden salads.

I also have a loaf of no-knead bread that's about ready to go into the oven.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-06-2016, 06:26 PM   #16
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Gonna eat carbs tonight. Burgers, potato wedges. Already had a rye and pepsi....I'm a wild man...
Rocklobster is offline   Reply With Quote
Old 11-06-2016, 06:46 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,558
Fox, try reverse sear. Roast the meat at 200F to an internal temp of 118-120F then rest for 30 min and sear over very hot grill or skillet for a minute or so each side.
__________________
"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 11-06-2016, 10:06 PM   #18
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
My friend, Lisa, And I are going to start our own diet group after Jan 1st so we can support each other through weight loss (of lack thereof). Anyway, we've been taking time off the dollhouses on Sunday to just try cooking together. Today's meal wasn't exactly low-cal and it wasn't exactly dinner, but it was the main meal of the day.

We made balsamic BBQ sauce over chicken, boursin cheese and buttermilk mashed potatoes (with a little bacon thrown in) and some cheddar bay garlic biscuits. This was all in my tiny kitchen, by the way. That was at about 3pm.

The balsamic BBQ sauce came out a little too tart but still good, the potatoes were to die for, and it's now 7pm and I am polishing off the rest of the biscuits.
rodentraiser is offline   Reply With Quote
Old 11-07-2016, 02:24 AM   #19
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,624
Himself's birthday is today, November 7th, as I type. We got a jump-start on celebrating by stopping at Bahama Breeze for their late night (8-10PM) half-price apps and drink specials. He had a Mojita Cubano, I had an Ultimate Pina Colada (each $5 and worth every slurp!) and we split three apps: Key West Nachos, Chicken Quesadilla, and Skillet Simmered Jerk Shrimp. Had the nachos and quesadilla there, ended up bringing the shrimp back with us. Good thing, too, because the spice was SO spicy I started to cough really bad! But it was SOOO good! Good thing we bought milk yesterday.
__________________

__________________
“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
Reply

Tags
cook, cooking

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 04:04 PM.


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