"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 05-10-2020, 05:09 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,438
What's for dinner this Sun.? 5/10/20

It's too early for me to cook yet so I'll post later...
__________________

__________________
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 05-10-2020, 05:41 PM   #2
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 13,100
Late lunch at the local Steak House with Family, so......





Deconstructed Italian Hoagie on a Garden Salad w/ Egg....


Click image for larger version

Name:	Hoagie Salad.jpg
Views:	21
Size:	80.7 KB
ID:	40893
__________________

__________________
“Food is like sex: When you abstain, even the worst stuff begins to look
good.” – Beth McCollister
luckytrim is online now   Reply With Quote
Old 05-10-2020, 05:49 PM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,444
Braised Chuck Flat..which is a boneless short rib....mashed taters, veggies...
Attached Thumbnails
Click image for larger version

Name:	96156077_872665656532715_7351194499743219712_n.jpg
Views:	8
Size:	80.2 KB
ID:	40894  
Rocklobster is offline   Reply With Quote
Old 05-10-2020, 06:10 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,438
What pretty pictures! It's 4pm here and I just started cooking. Pictures to follow.
__________________
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 05-10-2020, 06:16 PM   #5
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,595
Lazy day since Himself doesn't cook and I already played my broasted chicken card yesterday. We'll be having Capt. Parker's clam chowder with some take-and-bake baguette from Aldi. Perhaps an Aldi cinnamon roll for dessert. SO much icing, but I don't usually buy them. Covid circumstances have me breaking nutrition rules lately...
__________________
“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 05-10-2020, 06:47 PM   #6
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,855
I made marinated teriyaki pork chops, a pan of scalloped potatoes and asparagus. For dessert (later) I made some kind of strawberry stuff. Torn pieces angel food cake, red jello with whip cream and macerated strawbs folded in. Forget what it's called, it's an oldie from the 70's.
Whiskadoodle is offline   Reply With Quote
Old 05-10-2020, 06:58 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,515
Fired up the Weber kettle for couple of steaks for SO's Mothers Day dinner. Baked potato and steamed broccoli completed the meal. Lemon pudding cake for dessert later on.
Attached Thumbnails
Click image for larger version

Name:	FF34850B-D894-46B1-A7C0-2D9175123AAA_1_201_a.jpg
Views:	8
Size:	126.2 KB
ID:	40896  
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-10-2020, 07:56 PM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,178
Send a message via Skype™ to taxlady
I made Linda's Pot o' Pig. I'm sure I posted the recipe, but I can't find it. Anyhoo, it's chunks of pork with bacon and a cut up hot dog in a cream sauce, seasoned with hot Hungarian paprika. It's really quite tasty. It's base on a dish we had in a Danish pub. I served it with boiled potatoes and a salad with homemade vinaigrette.
Attached Thumbnails
Click image for larger version

Name:	IMG_20200510_191457.jpg
Views:	7
Size:	74.2 KB
ID:	40897   Click image for larger version

Name:	IMG_20200510_191759.jpg
Views:	5
Size:	91.9 KB
ID:	40898  

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-10-2020, 08:09 PM   #9
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,489
DD and I did a lot of cooking today. I prepped and chopped in my mini Braun food processor all the fresh - herbs (basil, oregano and parsley), onion, garlic and grated Parmigiano Reggiano & Pecorino Romano cheeses that we needed.

DD made soup with chicken and mushroom broths, homemade chicken meatballs, diced tomatoes, tomato paste, baby spinach and cheese tortellini for dinner tonight. There is enough left for lunch tomorrow and I will try to get a picture.

I made four 1/2 pound beef braciole and 115 beef meatballs (I used a one tablespoon disher/scoop). I'll make tomato sauce tomorrow. Some will be dinner tomorrow and some will be packaged for the freezer.
__________________
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 05-10-2020, 09:40 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,438
I was exited about cooking a special dinner tonight and with the help of Souschef, it went off without a hitch.

On Another post I showed the great buy that he found at the market..a 6 lb. two bone prime rib for a song. I cut it in half tonight for a 3 lb. standing roast (with help) and followed the recipe from Chef John to cook it to perfection. His T&T recipe has yet to fail me, and although I know there are more "modern methods", they just don't interest me. As usual, according to his calculations, I roasted the room temp. 3 lb. roast at 500 degrees,(3X5) for 15 minutes, and turned the oven off "without Peeking" for 2 hrs. It turned out as perfect as it always has, rare and delicious for us, and lots of wonderful leftovers. Loaded spuds, steamed broccolini, our favorite horseradish, and Au Jus on the side.


What a great meal we made..Here are the pictures....I only wish they were better...The second picture is the small roast cut in half to show how perfect it was ..for us.
Attached Thumbnails
Click image for larger version

Name:	P5100028.jpg
Views:	7
Size:	67.7 KB
ID:	40899   Click image for larger version

Name:	P5100030.jpg
Views:	9
Size:	62.0 KB
ID:	40900  

Click image for larger version

Name:	P5100031.jpg
Views:	8
Size:	75.1 KB
ID:	40901  
__________________
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 05-10-2020, 09:50 PM   #11
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,489
Quote:
Originally Posted by Kayelle View Post
I was exited about cooking a special dinner tonight and with the help of Souschef, it went off without a hitch.

On Another post I showed the great buy that he found at the market..a 6 lb. two bone prime rib for a song. I cut it in half tonight for a 3 lb. standing roast (with help) and followed the recipe from Chef John to cook it to perfection. His T&T recipe has yet to fail me, and although I know there are more "modern methods", they just don't interest me. As usual, according to his calculations, I roasted the room temp. 3 lb. roast at 500 degrees,(3X5) for 15 minutes, and turned the oven off "without Peeking" for 2 hrs. It turned out as perfect as it always has, rare and delicious for us, and lots of wonderful leftovers. Loaded spuds, steamed broccolini, our favorite horseradish, and Au Jus on the side.


What a great meal we made..Here are the pictures....I only wish they were better...The second picture is the small roast cut in half to show how perfect it was ..for us.
Beautiful!
Can you post link to the recipe to cook the roast please. TIA
__________________
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 05-10-2020, 10:54 PM   #12
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,595
Quote:
Originally Posted by Kayelle View Post
I was exited about cooking a special dinner tonight and with the help of Souschef, it went off without a hitch.

On Another post I showed the great buy that he found at the market..a 6 lb. two bone prime rib for a song. I cut it in half tonight for a 3 lb. standing roast (with help) and followed the recipe from Chef John to cook it to perfection. His T&T recipe has yet to fail me, and although I know there are more "modern methods", they just don't interest me. As usual, according to his calculations, I roasted the room temp. 3 lb. roast at 500 degrees,(3X5) for 15 minutes, and turned the oven off "without Peeking" for 2 hrs. It turned out as perfect as it always has, rare and delicious for us, and lots of wonderful leftovers. Loaded spuds, steamed broccolini, our favorite horseradish, and Au Jus on the side.


What a great meal we made..Here are the pictures....I only wish they were better...The second picture is the small roast cut in half to show how perfect it was ..for us.
That is gorgeous, Kayelle! I didn't know that method would work on such a "small" roast. WAY before "Chef John", (heck, way befor kids, so 39+ years ago) I did a large standing rib by that method. It must have been the hottest day of the year, but we didn't care. After turning off the oven, Himself, my folks, and I spent the afternoon strolling in the shade of trees on Medina's square browsing Art in the Park. By the time we got home we were hungry and dinner was just about ready.
__________________
“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 05-10-2020, 11:57 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,178
Send a message via Skype™ to taxlady
That's a beautiful roast Kayelle. All you folks whose partners are happy with rare to medium rare beef should be grateful. Do you know how hard it is to have to try to cook roasts and steaks to different levels of doneness and have them ready at the same time.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-11-2020, 07:25 AM   #14
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,021
It was a lazy day and no one new what they wanted, So made a tortellini pasta salad, with cheese tortellini's , ham, salami, pepperoni, red & green peppers, red and yellow cherry tomatoes, pepperoncini. black olives, provolone cheese, garbanzo beans, also threw in some grated carrots and thin sliced celery. then found a 1/4 of a head of cauliflower that cut into small pcs, made some Italian dressing. So after an hour of marinating - Told them that there is a antipasto salad in fridge. Glad I grabbed some because in no time it was gone.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 05-11-2020, 08:59 AM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,178
Send a message via Skype™ to taxlady
Letscook, that sounds yummy and really interesting.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-11-2020, 02:41 PM   #16
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,438
Quote:
Originally Posted by msmofet View Post
Beautiful!
Can you post link to the recipe to cook the roast please. TIA

Here's the link from Chef John...

I guess it was made before he chose to talk. I dry brined the 1 bone roast overnight and patted it very dry before bringing it to room temp.
Because it was dry brined, I didn't add more salt to his compound butter, but I did add 2Tbs. of grated garlic. It needed to be kept from falling over in the roasting pan, so I ran two metal skewers thru it at the level of the top of the pan. That works great. This is a tried and true recipe I've used dozens of times.


Quote:
Originally Posted by Cooking Goddess View Post
That is gorgeous, Kayelle! I didn't know that method would work on such a "small" roast. WAY before "Chef John", (heck, way befor kids, so 39+ years ago) I did a large standing rib by that method. It must have been the hottest day of the year, but we didn't care. After turning off the oven, Himself, my folks, and I spent the afternoon strolling in the shade of trees on Medina's square browsing Art in the Park. By the time we got home we were hungry and dinner was just about ready.

Hey girl...now you can do a small one for the two of you!


Quote:
Originally Posted by taxlady View Post
That's a beautiful roast Kayelle. All you folks whose partners are happy with rare to medium rare beef should be grateful. Do you know how hard it is to have to try to cook roasts and steaks to different levels of doneness and have them ready at the same time.

I wouldn't do it Taxi...he could microwave what I gave him to his heart's conntent.
__________________
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 05-11-2020, 02:57 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,171
Steak here last night, too. DH grilled the last of the ribeye roast he bought a few weeks ago (then cut into steaks and froze). I dry-brined it for about an hour and a half before grilling.

I had some leftover cooked couscous and one corn on the cob to use up. I grilled a slab each of red, orange and green bell pepper and two slices of red onion, cooled and peeled the peppers and minced all the vegetables. I heated the couscous in the microwave and drizzled it with white wine vinegar and olive oil. Then I minced fresh chives and parsley from the garden and mixed that in, along with dried thyme, Penzeys Justice seasoning and S&P. Mixed in the vegetables and put them in the fridge to chill. This is one of my favorite summer salads - very versatile.

DH also likes burst grape tomatoes on his steak, so I heated them in a cast iron skillet with olive oil and Penzeys Mitchell Street steak seasoning. I just put mine on top of the couscous.
Click image for larger version

Name:	20200510_204531.jpg
Views:	7
Size:	40.4 KB
ID:	40907
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-11-2020, 02:58 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,171
Quote:
Originally Posted by letscook View Post
It was a lazy day and no one new what they wanted, So made a tortellini pasta salad, with cheese tortellini's , ham, salami, pepperoni, red & green peppers, red and yellow cherry tomatoes, pepperoncini. black olives, provolone cheese, garbanzo beans, also threw in some grated carrots and thin sliced celery. then found a 1/4 of a head of cauliflower that cut into small pcs, made some Italian dressing. So after an hour of marinating - Told them that there is a antipasto salad in fridge. Glad I grabbed some because in no time it was gone.
Quote:
Originally Posted by taxlady View Post
Letscook, that sounds yummy and really interesting.
This is a great way to use up leftovers from a party where a meat & cheese platter was served.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-11-2020, 04:56 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,178
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
This is a great way to use up leftovers from a party where a meat & cheese platter was served.
I had never thought of using tortellini in a pasta salad, but heck, sounds good.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
dinner

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 07:54 AM.


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