LEFSElover
Executive Chef
I probably won't be eating dinner tonight. Get in too late.
Anyone planning a meal?
Anyone planning a meal?
Whats for dinner Friday Cinco de Mayo?
- Thread starter LEFSElover
- Start date
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If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
I never understood why there was a holiday celebrating mayonnaise...
Ripliancum
Cook
I'm not cooking anything, but i'm going to a mexican resaurant to get some Nachos!
Andy M.
Certified Pretend Chef
Thanks, GB. I needed that!
GB
Chief Eating Officer
Not sure what we are doing yet. Mom just invited us out to dinner with them to this little Italian place, but it is so nice outside (79 degrees) that I feel it would be a shame to not use the grill.
ironchef
Executive Chef
GF and I actually ate our Cinco de Mayo meal last night before watching the Laker game, which they lost in OT. We went to Ciudad, which is a restaurant owned by the "Two Hot Tamales", Susan Fenniger and Mary Sue Milliken. Trying to eat at a Spanish or Mexican restaurant on the 5th in Los Angeles is like trying to find a spot with no smog.
Here's what we had:
Hamachi Sashimi with a Lemon-Spanish Olive Oil emulsion, Avocado, and Crispy Bacalao
Grilled Prawns with a Chorizo, Saffron, and Tomato Broth
Seared Ahi Quesadilla with a Mesculun, Jicama, and Pear Salad, Chipotle Aioli, Basil Oil, and Raspberry Vinegar Reduction
Pan Seared Cod with a White Bean, Piquillo Pepper, and Onion Nage
Finished it all over a bottle of Ramon Bilbao Temperanillo from Rioja.
Here's what we had:
Hamachi Sashimi with a Lemon-Spanish Olive Oil emulsion, Avocado, and Crispy Bacalao
Grilled Prawns with a Chorizo, Saffron, and Tomato Broth
Seared Ahi Quesadilla with a Mesculun, Jicama, and Pear Salad, Chipotle Aioli, Basil Oil, and Raspberry Vinegar Reduction
Pan Seared Cod with a White Bean, Piquillo Pepper, and Onion Nage
Finished it all over a bottle of Ramon Bilbao Temperanillo from Rioja.
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biev
Senior Cook
Ha! I was hoping you guys would give me ideas for tonight's dinner, but there's no way I can reproduce the one above 
corazon
Executive Chef
We had chicken stuffed with mushrooms, art hearts & goat cheese and wild rice
BreezyCooking
Washing Up
I made Mexican food earlier in the week (Sour Cream Salsa Chicken in Blue Corn taco shells), so last night I sauteed some large shrimp in some extra-virgin olive oil, chopped garlic, one chopped tomato, & chopped Italian parsley & tossed it with some whole-wheat fettucini.
