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-   -   What's on the menu Saturday 3/23/2019? (https://www.discusscooking.com/forums/f104/whats-on-the-menu-saturday-3-23-2019-a-101884.html)

msmofet 03-23-2019 02:29 PM

What's on the menu Saturday 3/23/2019?
 
To much pain too cook. We ordered Asian. Hub and I shared a combo of
sesame chicken and pork fried rice. DD's shared sushi and Bento selections.

Andy M. 03-23-2019 03:18 PM

I'm making a soup my mom used to make. Ground beef, onion and garlic and small shells in chicken broth with a generous seasoning of mint and finished with yogurt.

SO doesn't like it so she's having something she makes.

Cooking Goddess 03-23-2019 03:42 PM

I rubbed up a rack of spareribs last night; they're in the on-deck circle waiting to go into the oven for a slow bake soon. Sides will be the last of the potato salad from last Sunday, coleslaw, baked beans, and cornbread. Can't wait!

Just Cooking 03-23-2019 04:04 PM

Storm coming in late tonight so, ran to the grocer and stopped @ Steak N Shake for Frisco Melts and milkshakes.. :ermm: :yum:

I swear... tomorrow I'm going to make those Cheesy Shrimp Tacos.. I swear.. I swear.. :wacko:

Ross

Aunt Bea 03-23-2019 04:33 PM

Another wild Saturday night! :ermm::ohmy::lol:

Frozen chicken wings from the folks at TGI Friday, a slice of frozen pizza from Ellio's, celery & carrot sticks with blue cheese dressing for dipping and a diet ginger ale to wash it all down.

caseydog 03-23-2019 05:13 PM

It is warm enough to fire up the grill and cook outside, but it rains, then stops, then rains, then stops. So, I have no idea, at this point, what to make.

CD

medtran49 03-23-2019 05:40 PM

1 Attachment(s)
Chicken and yellow rice with green peas and a crispy chicken skin chip.

Kayelle 03-23-2019 05:53 PM

There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with https://www.discusscooking.com/forums...oms-67890.html

Dawgluver 03-23-2019 05:56 PM

I panfried a couple thick pork loin chops. They came out too underdone for my taste, so I finished them in the TO. I'm saving one for tomorrow. I'll have a sliced red pear later.

Kayelle 03-23-2019 06:01 PM

I'm so sorry you're in pain, MsM. :sad:

Dawgluver 03-23-2019 06:18 PM

Quote:

Originally Posted by Kayelle (Post 1588729)
I'm so sorry you're in pain, MsM. :sad:

Me too. Sure hope you feel better soon!

caseydog 03-23-2019 06:55 PM

Quote:

Originally Posted by Kayelle (Post 1588727)
There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with https://www.discusscooking.com/forums...oms-67890.html

Ah, my plans for tomorrow. It is thawing in the fridge right now. :yum:

CD

caseydog 03-23-2019 07:01 PM

Quote:

Originally Posted by Dawgluver (Post 1588728)
I panfried a couple thick pork loin chops. They came out too underdone for my taste, so I finished them in the TO. I'm saving one for tomorrow. I'll have a sliced red pear later.

Pan frying thick chops can do that. Try searing them in an oven-safe pan, and finishing them in a 350-degree oven. Use a probe thermometer to get to your desired internal temperature -- I aim for 145-150.

CD

Cooking Goddess 03-23-2019 07:21 PM

2 Attachment(s)
I finally thought of making deviled eggs! This is also the first chance I have to use the bone plates I got at Salvation Army.
Attachment 34145Attachment 34146

Dawgluver 03-23-2019 07:45 PM

Quote:

Originally Posted by caseydog (Post 1588737)
Pan frying thick chops can do that. Try searing them in an oven-safe pan, and finishing them in a 350-degree oven. Use a probe thermometer to get to your desired internal temperature -- I aim for 145-150.

CD

Yep, seared then baked in my little CI frypan. I'd cut them pretty thick, so I'd already figured they'd need some oven time. The one I had turned out perfect.

caseydog 03-23-2019 07:54 PM

The rain keeps coming and going, so it is 4th down, and time to punt. I'm thinking quesadillas on the Griddler, with sour cream and salsa for dipping.

CD

Kayelle 03-23-2019 09:17 PM

1 Attachment(s)
Quote:

Originally Posted by Kayelle (Post 1588727)
There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with https://www.discusscooking.com/forums...oms-67890.html


As expected, the SV Rib Eye finished on Wilma was on point and perfect. The sides made the meal. It's been a while since I made the beefy orzo side, and this time I added chopped sun dried tomatoes to the mix. Wow..:yum: Home run.

foodlover10 03-23-2019 09:29 PM

Hi i am new here. I live in New Zealand and it is currently sunday afternoon here. Tonight we are having Greek Orange Roast Lamb with roast potatoes, roast kumara, roast pumpkin, glazed baby carrots, peas, corn and homemade gravy

Kaneohegirlinaz 03-23-2019 09:42 PM

Huli Huli Chicken Plate-Lunch-Style Supper
 
1 Attachment(s)
Oh my gravy all over my two scoop rice
(that's OMG! in my world)
everything sounds and looks
DIVINE!!!

I went with something talked about on Monday's Dinner Thread:

[quote Got Garlic
I knew that would get your attention
Here's the recipe I used. No idea how authentic it is, but it was very flavorful. Oh, I did add a splash of Worcestershire sauce because it seemed to need a little more umami and salt: https://therecipecritic.com/grilled-huli-huli-chicken/
]

Attachment 34148

I did a half batch, it's only us two,
I marinated B/S Chicken Thighs for
THREE days (mostly `cuz we were
busy out-n-about), put them on my
Gas Grill loaded with Mesquite Wood Chips
for a more Hawaii flare :yum:
I now reek of smoke, but in a good way :chef:

THAT GG, was so very close to the Huli Huli Chicken
you'd find any given weekend on Oahu,
I kid you not!
DH said, "Make that again!"

I served our Huli Chix with steamed White Rice
and My Quick Cucumber Kim Chee
:yum:
MOST ONO (that's Delicious in Hawaiian)

Kayelle 03-23-2019 10:36 PM

Quote:

Originally Posted by foodlover10 (Post 1588745)
Hi i am new here. I live in New Zealand and it is currently sunday afternoon here. Tonight we are having Greek Orange Roast Lamb with roast potatoes, roast kumara, roast pumpkin, glazed baby carrots, peas, corn and homemade gravy


A big welcome to you FL, and we're all glad to have you on the nightly dinner thread. I don't know what "roast kumara" is though. :wink: OK, Sweet Potato by another name.

pepperhead212 03-23-2019 11:29 PM

I made a crustless quiche for dinner tonight. I hadn't made any of these for a LONG time, but the mention of quiche somewhere, plus seeing that dish, when I was digging out something else, made me try one again, to use up some things from the fridge. I put some chunks of poached salmon in it, some sautéed mushrooms, along with some shallots, to which I added some dill butter, which, it turns out, I should have added more of. I used 6 eggs, a half cup each of milk and crema. Turned out delicious, but after the first small piece only had a small amount of dill flavor, I smeared some of that dill butter all over the remaining quiche, and the flavor was just right.
https://farm8.staticflickr.com/7876/...3940156e_c.jpgCrustless quiche w/salmon, mushrooms, and dill. by pepperhead212, on Flickr

This dill butter is very concentrated, which is why I didn't all too much, at first - I didn't want to overpower the dish with dill. I made it with just one stick of butter, and a LARGE amount of dill that I trimmed from my hydro - made over a cup of the dill butter.
https://farm8.staticflickr.com/7837/...57b7cd57_c.jpgConcentrated dill butter by pepperhead212, on Flickr

taxlady 03-23-2019 11:47 PM

(((Gentle hugs))) MsM. Sorry to read that you are in pain. I wasn't doing so great today either. We decided to scrounge leftovers for our supper.

Kayelle 03-24-2019 12:02 AM

Quote:

Originally Posted by foodlover10 (Post 1588745)
Hi i am new here. I live in New Zealand and it is currently sunday afternoon here. Tonight we are having Greek Orange Roast Lamb with roast potatoes, roast kumara, roast pumpkin, glazed baby carrots, peas, corn and homemade gravy


A big welcome to you FL, and we're all glad to have you on the nightly dinner thread. I don't know what "roast kumara" is though. :wink:

foodlover10 03-24-2019 12:15 AM

Hi Kayelle, Kumara is a vegetable grown here in NZ, it is very much like a sweet potato and comes in 3 varieties, red, golden and purple. They are lovely roasted,mashed or in salads


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