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01-11-2021, 07:35 PM
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#1
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,062
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What's on your plate Monday January 11, 2021?
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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
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01-11-2021, 07:49 PM
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#2
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,154
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Cashew chicken on Basmati rice here.
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01-11-2021, 07:57 PM
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#3
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,549
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Craig's chicken and andouille gumbo over rice.
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01-11-2021, 08:11 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,438
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I had beef barley soup with mushrooms.
SO had Hungarian goulash soup with sour cream.
We both had dinner rolls.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-11-2021, 09:35 PM
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#5
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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We had a country omelette with Feta, cheese curds, and thinly sliced scallions. Wholegrain wheat toast to go with that.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-11-2021, 09:56 PM
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#6
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,233
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Leftovers. Sadly, none of them were pierogi.
__________________
“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
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01-12-2021, 12:11 AM
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#7
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,330
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We had chicken strips (gluten-free of course). I had avocado and raw cauliflower with a ranch-style dip for all. TB had a greek salad.
For dessert, we had GF banana bread - one loaf is date/walnut and the other chocolate chip/pecan. We each had half a slice of each.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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01-12-2021, 06:35 AM
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#8
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Executive Chef
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,168
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Jeannie made quesadillas, using last nights left over strip steak. I tweaked some refired beans and made a simple Mexican rice. It was all good. 
Cookies and milk made Netflix more enjoyable.
Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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01-12-2021, 10:55 AM
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#9
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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I made a new recipe - Chicken Scarpariello. Braised chicken thighs with onions, garlic and bell peppers and a sauce of white wine, chicken stock and pickled pepper juice (I altered it a little bit and thickened the sauce with a cornstarch slurry). I loved the flavor. 
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-12-2021, 02:04 PM
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#10
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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Quote:
Originally Posted by GotGarlic
I made a new recipe - Chicken Scarpariello. Braised chicken thighs with onions, garlic and bell peppers and a sauce of white wine, chicken stock and pickled pepper juice (I altered it a little bit and thickened the sauce with a cornstarch slurry). I loved the flavor. Attachment 44953 |
That looks yummy. Do you mind sharing the recipe?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-12-2021, 02:57 PM
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#11
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,330
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Quote:
Originally Posted by taxlady
That looks yummy. Do you mind sharing the recipe?
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I'd like it too!
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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01-12-2021, 03:05 PM
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#12
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by taxlady
That looks yummy. Do you mind sharing the recipe?
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Quote:
Originally Posted by LPBeier
I'd like it too!
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Enjoy!
https://www.seriouseats.com/recipes/...an-recipe.html
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-12-2021, 04:55 PM
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#13
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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Quote:
Originally Posted by GotGarlic
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Thank you. I haven't been able to find pickled cherry peppers. I have a bunch of cherry peppers in the freezer. I think I will be hunting for a recipe to pickle those.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-13-2021, 12:27 PM
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#14
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Quote:
Originally Posted by taxlady
Thank you. I haven't been able to find pickled cherry peppers. I have a bunch of cherry peppers in the freezer. I think I will be hunting for a recipe to pickle those.
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I didn't have any, so I used pickled pepperoncini instead.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-13-2021, 02:28 PM
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#15
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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Quote:
Originally Posted by GotGarlic
I didn't have any, so I used pickled pepperoncini instead.
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Thanks for mentioning that. I only have pickled serranos and pickled jalapenos. It's really hard to find pickled peppers around here that don't have some sort of additive that makes them taste bitter to me. I'm not even sure which additive it its.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-13-2021, 04:08 PM
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#16
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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The sweet and tangy flavor of the sauce is the key. It will be fine to substitute ingredients you already have.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-13-2021, 04:40 PM
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#17
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,004
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Quote:
Originally Posted by GotGarlic
The sweet and tangy flavor of the sauce is the key. It will be fine to substitute ingredients you already have.
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I was thinking of making this Quick-Pickled Cherry Peppers. I could even do it with just the eight peppers in the recipe.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-13-2021, 05:01 PM
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#18
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,118
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Sounds good, Taxy! 
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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