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What's for Dinner Saturday 11/19/11?
- Thread starter PattY1
- 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.
jabbur
Master Chef
Still fighting the cold so we just had leftovers tonight.
Somebunny
Executive Chef
Roast Beast ........... Uhmmm and........something else ;-) probably.....
JoAnn L.
Master Chef
Tonight I made a pork roast, mashed potatoes with butter and stewed tomatoes.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Nice, Patty! Jabbur, hope you feel better soon!
I'm trying a noble experiment. I'm carmelizing some onion, have some leftover roasted vegs (cauliflower and carrots with rosemary) and smoked turkey, will turn it into something, hopefully edible.
Update: Well, it turned out pretty good, if I do say so my own self! A little chicken broth, water, a smidge of Velveeta, sliced green onions, some quinoa, good stuff!
I'm trying a noble experiment. I'm carmelizing some onion, have some leftover roasted vegs (cauliflower and carrots with rosemary) and smoked turkey, will turn it into something, hopefully edible.
Update: Well, it turned out pretty good, if I do say so my own self! A little chicken broth, water, a smidge of Velveeta, sliced green onions, some quinoa, good stuff!
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babetoo
Chef Extraordinaire
leftovers, salmon, corn, pea salad.
Homemade pizza. We do ham, back bacon, salami and pepperoni. I have a heavy hand with the pizza sauce and cheese. I was full after 1 and a half pieces. There is a LOT leftover. I need to make this when we have a house full of teenagers not when its just Ken and me and Bugs. Yeesh.
vitauta
Executive Chef
as i already reported in my down low scrapple thread, my west coast scrapple order showed up in the mail this morning. long-story-short, after breakfasting on scrapple and eggs, i couldn't get the savory-sagey-spicy flavor of the scrapple out of my mind. for supper, i was compelled to fry another oblong slab of the crusty browned scrapple loaf to eat with my outsize mug of cream of celery soup. mmm, i've been a satiated foodie today, for sure....
Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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pacanis said:Quick and effective.
Grilled steak and potato, sautéed shrimp and green beans.
I have FINALLY used up my BOGO green beans
Would love a big bite of that steak, Pac. Great looking meal!
vitauta
Executive Chef
surf 'n turf is always a big winner with me--especially when the turf is a plank, like that one, pac!
hamm4
Sous Chef
- Joined
- Aug 24, 2011
- Messages
- 598
I made a big pot of beef vegetable soup, salad, and biscuits. Good thing I did because I had guests drop by. It was mmmm good!
hamm4
Sous Chef
- Joined
- Aug 24, 2011
- Messages
- 598
vitauta said:as i already reported in my down low scrapple thread, my west coast scrapple order showed up in the mail this morning. long-story-short, after breakfasting on scrapple and eggs, i couldn't get the savory-sagey-spicy flavor of the scrapple out of my mind. for supper, i was compelled to fry another oblong slab of the crusty browned scrapple loaf to eat with my outsize mug of cream of celery soup. mmm, i've been a satiated foodie today, for sure....
I love scrapple ang grits
Somebunny
Executive Chef
I roasted fingerling potatoes and carrots from my garden in some evoo, a bit of butter, parsley and salt and pepper. Tossed some broccoli in for the last few minutes and served it all with the "bottom round roast" I mentioned earlier. Now I know that some will say, " that should have been pot roasted," but after marinating it in red wine and herbs and following that up with a dry rub....it was perfect! Tender and tasty with just the right amount of "pinkness". The 2007 Chateau St. Michelle Merlot was the perfect accompaniment.
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Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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- 25,033
Somebunny said:I roasted fingerling potatoes and carrots from my garden in some evoo, a bit of butter, parsley and salt and pepper. Tossed some broccoli in for the last few minutes and served it all with the "bottom round roast" I mentioned earlier. Now I know that some will say, " that should have been pot roasted," but after marinating it in red wine and herbs and following that up with a dry rub....it was perfect! Tender and tasty with just the right amount of "pinkness". The 2007 Chateau St. Michelle Merlot was the perfect accompaniment.
That looks yummy, Somebunny! Would love some!
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Somebunny
Executive Chef
pacanis said:Quick and effective.
Grilled steak and potato, sautéed shrimp and green beans.
I have FINALLY used up my BOGO green beans
Beautiful looking dinner Pac as usual!
Everyone's meals sound great....mmmm! Homemade pizza!
Somebunny
Executive Chef
Dawgluver, how did your "experiment" work out? I thought it sounded delish!
vitauta
Executive Chef
m
I roasted fingerling potatoes and carrots from my garden in some evoo, a bit of butter, parsley and salt and pepper. Tossed some broccoli in for the last few minutes and served it all with the "bottom round roast" I mentioned earlier. Now I know that some will say, " that should have been pot roasted," but after marinating it in red wine and herbs and following that up with a dry rub....it was perfect! Tender and tasty with just the right amount of "pinkness". The 2007 Chateau St. Michelle Merlot was the perfect accompaniment.
View attachment 12426
oooh, somebun, your meal is a delicious, glistening sight to behold! so very inviting....
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Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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Somebunny said:
It turned out really good, Somebunny! Thanks for asking! The quinoa added a certain toothsomeness, sort of like tiny wild rice grains.
I'd post it in Soups, but the ingredients are not something everyone would have in their fridge at any given time. Oh, what the heck...
