Andy M.
Certified Pretend Chef
I'll be grilling some boneless pork chops. Buttered egg noodles and a salad are the sides.
Thursday the 3rd Dinner Plans
- Thread starter Andy M.
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blissful
Master Chef
- Joined
- Mar 25, 2008
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- 6,335
Leftover potatoes corn and venison steaks, leftover chicken pecan salad. A vegetable curry with broccoli, chick peas, and zucchini in a sweet potato sauce.
OP
OP
Andy M.
Certified Pretend Chef
What, exactly, is savory baklava?
bethzaring
Master Chef
We are having asparagus quiche and homemade bread.
GotGarlic
Chef Extraordinaire
+1. And what new cookbook do you have?
GotGarlic
Chef Extraordinaire
I was looking through the 2017 Cooks Illustrated Annual recently. I have some leftover asparagus and frozen shrimp, so I'm thinking about making stir-fried shrimp with asparagus and garlic sauce for dinner.
jabbur
Master Chef
Have a pork loin in the oven and potatoes and brussell sprouts to roast.
Whiskadoodle
Executive Chef
Smothered pork chops, mashed taters gravy and asparagus.
Cooking Goddess
Chef Extraordinaire
What, I have to cook again? 
*sigh*
Actually, I overdid yesterday. So very tired today. I had planned on BLT sandwiches on the homemade oatmeal bread. I've snacked on fruits and dairy, though, having a bowl of yogurt with raspberries and then fresh strawberries with cottage cheese. I still have a taste for a BLT, though. If I end up not making them, Himself has a fall-back plan of leftover corned beef and cabbage.
*sigh*Actually, I overdid yesterday. So very tired today. I had planned on BLT sandwiches on the homemade oatmeal bread. I've snacked on fruits and dairy, though, having a bowl of yogurt with raspberries and then fresh strawberries with cottage cheese. I still have a taste for a BLT, though. If I end up not making them, Himself has a fall-back plan of leftover corned beef and cabbage.
It's a cookbook I won, https://m.barnesandnoble.com/w/feasts-sabrina-ghayour/1127179686?ean=9781681883748&st=PLA&sid=BNB_DRS_New+Core+Shopping+Top+Margin+EANs_00000000&2sid=Google_&sourceId=PLGoP210604&gclid=EAIaIQobChMIvrefutbq2gIVgzuBCh0RiQPrEAQYAyABEgL5__D_BwE
Pork and fennel baklava with confetti cauliflower rice/couscous. The baklava is out of the Feasts Persian cookbook, although I used fresh fennel instead of seeds since we had some we needed to use up. I would halve the amount of syrup because it's a little too sweet for us. The cauliflower rice had red bell, zucchini, currants, green onions, with spices of turmeric and ras el hanout.
Pork and fennel baklava with confetti cauliflower rice/couscous. The baklava is out of the Feasts Persian cookbook, although I used fresh fennel instead of seeds since we had some we needed to use up. I would halve the amount of syrup because it's a little too sweet for us. The cauliflower rice had red bell, zucchini, currants, green onions, with spices of turmeric and ras el hanout.
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tenspeed
Executive Chef
I made this beef and bell pepper stir fry:
https://www.youtube.com/watch?v=nf0Aom0e6jo
Not a lot different from other beef stir frys I've made. The beef was a bit more tender than my previous versions, though. Otherwise, nothing special.
https://www.youtube.com/watch?v=nf0Aom0e6jo
Not a lot different from other beef stir frys I've made. The beef was a bit more tender than my previous versions, though. Otherwise, nothing special.
To expound more, the pork is baked until it will shred, then mixed with sauteed onions, garlic, the fennel, fresh roasted grape tomatoes, tomato sauce, honey in the pork mixture. Feta is also part of the filling. The syrup is sugar, water, orange zest and cayenne pepper.
Cooking Goddess
Chef Extraordinaire
My interest in eating won out over my desire to be lazy.
The corned beef and cabbage lives to be leftovers another day.Attachments
Rocklobster
Master Chef
I ate a mistake......
Had a problem with a customer just before close..she ordered something with a bunch of modifications and I made it wrong, so I did it over again..It was good, but I just wish people would order what is on the menu..
It was a black forest ham and swiss on marble rye, with mustard mayo, tomatoes and lettuce...
Had a problem with a customer just before close..she ordered something with a bunch of modifications and I made it wrong, so I did it over again..It was good, but I just wish people would order what is on the menu..
It was a black forest ham and swiss on marble rye, with mustard mayo, tomatoes and lettuce...
Sounds good to me...
Rocklobster
Master Chef
Yeah, but she ordered turkey..which is not what was on the menu..
The menu has ham and swiss, with all of that other stuff served on a ciabatta in a pannini press.
Long story..I don't want to get started..lol
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Cooking Goddess
Chef Extraordinaire
That customer encounter sounds like a routine I hear on a radio commercial, Roch. The woman goes up to a food truck, starts to substitute this for that and the other thing - it sounds like she's trying to order a steak sub but with chicken - when the food truck guy asks "lady, you DO know this is a taco cart, right?"
I can see swapping mayo for ketchup, or omit onions, but to switch up a bunch of ingredients? Must be frustrating. At least you know that sandwich you had for supper was made with love.
I can see swapping mayo for ketchup, or omit onions, but to switch up a bunch of ingredients? Must be frustrating. At least you know that sandwich you had for supper was made with love.
Rocklobster
Master Chef
Yeah..I would have loved to jam it in her ear...At least you know that sandwich you had for supper was made with love.
OP
OP
Andy M.
Certified Pretend Chef
Yeah..I would have loved to jam it in her ear...
There was jam on the sandwich too?
