What's on the table Wednesday June 2, 2010?

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msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,168
I took pork chops out. Not sure what else yet.

Whats on your table today?
 

bethzaring

Master Chef
Joined
Apr 18, 2005
Messages
5,679
Location
Northern New Mexico
leftover burgers from yesterdays' grilling....and they are creeping me out, LOL.....they are from a neighbors' cow and came packaged in square patties.....reminds me a little too much of White Castles..:LOL:
 

Mimizkitchen

Head Chef
Joined
Apr 11, 2010
Messages
1,607
Location
Florida
I got some babyback ribs yeaterday and put a rub on them, made some bbq sauce, and i'm going to grill those tonight along with some sweet potatoes, and grilled veggies...
 

jabbur

Master Chef
Joined
Oct 31, 2006
Messages
5,638
Location
Newport News, VA
Have some french bread that needs to be used up so think I'll use it to make meatball subs. I hollow out the bread and fill with hot meatballs and sauce, top with cheese and bake it all together. Add some alfredo noodles on the side and call it supper.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,793
Location
Massachusetts
I am defrosting a couple of boneless skinless chicken breasts I will marinate and pan roast tonight. A tossed salad will go with it.
 

FrankZ

Site Team
Staff member
Joined
Nov 22, 2009
Messages
10,127
Location
Chesapeake Bay
I have some pork chops marinating and some corn to grill with them.

A salad to round it all out.

I think we might have some strawberries left for dessert. :LOL:
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,168
Strawberry Short Cake in Black & White

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Sugar free sponge dessert cup, sliced strawberries and whipped cream.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,168
change of plans IT'S TO DANGED HOT AND HUMID to cook!! not sure which place have the honor of cooking for us tonight. :LOL:
 

niquejim

Senior Cook
Joined
Nov 27, 2009
Messages
441
Location
Cape Coral Florida
I'm braising some pork shoulder in some beer, with onions, garlic, carrots and fresh herbs. I'm also doing a mushroom risotto and sauteed mushrooms and asparagus with a lemon mustard sauce
 

Barbara L

Traveling Welcome Wagon
Joined
Apr 4, 2004
Messages
15,716
Location
Somewhere, US
I will be cooking a chicken in BBQ sauce. It is so hot I can hardly think of doing fried potatoes (still no a/c), but I am really in the mood for them and will probably do that. Probably Brussel's sprouts for the vegetable. :cool:

:)Barbara
 

licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
I suppose it was clean out the fridge night here too. We finished the last steak, and the potato salad, but I did make fresh green beans. I sauteed green peppers and sweet onions and added the steak cut into pieces. It was very good. We saved the bone for our daughters doggie.
 

Mimizkitchen

Head Chef
Joined
Apr 11, 2010
Messages
1,607
Location
Florida
change of plans IT'S TO DANGED HOT AND HUMID to cook!! not sure which place have the honor of cooking for us tonight. :LOL:

WHA WHA WHA :LOL::LOL::LOL: you live in NJ how hot can it be... Come to my humidland and you will change your mind... JK... :):):)
 

babetoo

Chef Extraordinaire
Joined
Dec 14, 2007
Messages
14,336
Location
escondido, calif. near san diego
i am making a huge pasta salad. lots of yellow, green and red peppers, tuna, onions, tiny mac. cilantro, gonna leave oil in tuna. the salt in the tuna is my only sodium today. well under my limit. will add mayo if the oil is not enough dressing.
 

Mimizkitchen

Head Chef
Joined
Apr 11, 2010
Messages
1,607
Location
Florida
i am making a huge pasta salad. lots of yellow, green and red peppers, tuna, onions, tiny mac. cilantro, gonna leave oil in tuna. the salt in the tuna is my only sodium today. well under my limit. will add mayo if the oil is not enough dressing.

Babe I make that type of salad at least once a week... Have you seen the baby farfalle??? Very cute in the pasta tuna salad... Hope your in better spirits...XOXO
 

Jeff G.

Head Chef
Joined
Sep 18, 2007
Messages
1,352
Location
Indiana
1 1/4" thick T-bone, stewed apples, corn on the cob.
Sliced down the apples, stewed them on the stove with butter, finished with cinnamon and sugar. Popped the corn into the boiling water.
I was going to grill, but no propane for the grill.
I heated up the iron skillet HOT, seasoned the steak with montreal seasoning and Soul Food seasoning(great mix). Seared the steak on both sides, popped into a 450F oven to finish. I think that might be just as good as grilling. Sure is a tasty way to cook a steak.

Very satisfying meal... heck it was down right decadent.
 
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