What did you make for dinner lastnight?

honesthoff · « **Reply #40 on:** 12 Mar 2009, 07:46 pm »

Reservations. Seriously, wasn't this a skit on HeeHaw?

SYG: Is that friend in Yountville perhaps Thomas Keller?

mcgsxr · « **Reply #41 on:** 12 Mar 2009, 09:01 pm »

I was in a rush between conference calls this afternoon/evening.

Filet Mignon on the BBQ with Montreal Steak Spice (for my wife, I like it au natural and with Piri Piri hot sauce!).
Green beans - steamed
Mushrooms - butter, sea salt, pepper - foil pouch on the BBQ
Spicy sausage - simple side - adds tons of flavour to steaks - hey, filets are small!
Baked potatoes - you can run, but you cannot hide from your Irish roots!

Simple, straightforward food, in a hurry!

stone deaf · « **Reply #42 on:** 13 Mar 2009, 05:07 pm »

Chicken Fried Steak - King Ranch recipe
Garlic mashed potatoes
Milk gravy
Green beans - whole beans from a can
Sliced Tomatoes
Skillet Mexican Cornbread
Sweet Tea

satfrat · « **Reply #43 on:** 13 Mar 2009, 05:23 pm »

Cuz I'm currently engrossed in March Madness, cooking isn't even a priority for me so whatever I have has to be quick "halftime" food or in the case of last nite's Syracuse/UConn game,, 6 overtimes food. So last nite I dug out a package of Thumann's hot dogs that Topround had given me a while back from his NY RAVE and using a gourmet bun I topped the steamed dog with some microwaved barbecued pulled pork and topped that with cole slaw. 6 overtimes = 6 of these "fatties" hot dogs.

Frakin' Killer comfort food. aa

Cheers,
Robin

pas · « **Reply #44 on:** 13 Mar 2009, 10:28 pm »

Tonight's Menu:

Assorted Cheese & Wine

Boneless Leg of Lamb rubbed with a paste of Rosmary & Garlic, Tied.
Baby Portabello in brown sauce (homemade)
Sauteed Wax Beans
Roasted Red Potato w/skins
Pan Gravey & Red Wine Reduction
2000 BBordeaux-Chateau Yon Figeac-St Emilion Grand Cru Classe'

Blueberries & Vanila Cream

Tyson · « **Reply #45 on:** 13 Mar 2009, 11:45 pm »

Quote from: BradJudy on 25 Jan 2009, 08:36 pm

I'll bring up this old sticky with a quick note. I tried cooking kidneys for the first time last night (lamb kidneys). I sliced them up, cut out the tubes/connective tissue, dredged them in seasoned flour and sauted them in some butter. They turned out pretty good and we enjoyed them. It was the first time I've ever eaten kidneys (as far as I can recall).

Everytime someone talks about eating kidneys it reminds me of the first chapter of Ulysses.

jimdgoulding · « **Reply #46 on:** 15 Mar 2009, 08:32 pm »

Pinche chicken mole with fresh green beans drenched in olive oil and a little garlic blackened in a very hot oven. Muy delicioso!

galyons · « **Reply #47 on:** 15 Mar 2009, 09:16 pm »

Hi All,

First post in this circle! I was pleasantly surprised to find it!

Last night,

Poached Salmon Fillet with a Black Trumpet Mushroom & Shallot Sauce
Mixed Spring Salad with hazelnut encrusted warm goat cheese & vinaigrette
Braised mixed greens with garlic and balsamic vinegar.

I am a mushroomer and this my "next to last" black trumpet dish until we get more rain!

Cheers,
Geary

pjchappy · « **Reply #48 on:** 15 Mar 2009, 09:20 pm »

You guys are making me VERY hungry.

Having some good corn beef and cabbage tonight as an early St. Patty's Day celebration. 90 more minutes until it's ready.

Thebiker · « **Reply #49 on:** 15 Mar 2009, 09:36 pm »

Jalapeno Brats made fresh from a local place known at "The Pork Shop" served with fresh corn roasted on the grill in husks and a pasta salad.

Washed down with Dos Equis Amber.

Walt

EthanH · « **Reply #50 on:** 17 Mar 2009, 02:55 pm »

I made sole with lemon & capers:

http://www.crabbycook.com/2009/03/sole-with-lemon-capers.html

I steamed some vegetables and made some rice to serve with it. It was quite good, and easy.

Grumpy_Git · « **Reply #51 on:** 23 Mar 2009, 10:24 am »

Decided to treat my mum to dinner for mothers day so:

Invited round the brothers and (significant) others. (small dinner for 12!)
Bought Ribs, Leg of lamb, Burgers sausages, steaks and chicken.
Also some green stuff.

Then on my parents rusty little (18" square) kettle bbq I:

Slow BBQd the Lamb (olive oil, vinegar, rosemary and Garlic)
Slow cooked the Ribs (Variant of PhilNYC)
Seared Steaks (Plain)
Chicken (Paul Newman Marinade)
Burgers and Sausages (Plain)

Also did a Green Salad of Lettuce, tomato, onion, pepper, vinegrette.
Potato Salad.
Roasted Sweet Potatoes in honey.
Veg Kebabs with Halloumi, Tofu, onion, pepper, tomato, courgette, lime garlic ginger marinade.

Added Beer and Wine, finished with a store bought dessert my bro got.

Great evening.

Nick.

Mr Content · « **Reply #52 on:** 23 Mar 2009, 12:03 pm »

Simple Aussie dish meat and 3 veggies, Garvey, and sour cream.

Mr C aa

sts9fan · « **Reply #53 on:** 23 Mar 2009, 12:26 pm »

Made fresh pork belly. Cholesterol be damned! This is what happens with the meat CSA we are part of. You get cuts you would never buy in the store. I marinaded it over night then braised it in the marinade for 3hrs at 325F. Then let the fat congel in the fridge then skimed it off. After this it was cooked again at 400F for 25 min to reheat and melt even more fat. This was Asian style with soy and brown sugar. It was very good but fatty. The fat was like creamy wonderfulness though. mmmmmmmmmm

dhrab · « **Reply #54 on:** 23 Mar 2009, 03:44 pm »

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Bob in St. Louis · « **Reply #55 on:** 23 Mar 2009, 03:47 pm »

It's called a "Coconut Crab".
It earned it name (rightly so) from it's ability to crack the shells of coconuts.

Mean little sucker.

Bob

pjanda1 · « **Reply #56 on:** 25 Mar 2009, 08:17 pm »

Nice thread! You guys are pretty fancy.

Last night I made the Hungarian Gulyás (authentic goulash: it's a soup) from the March issue of Saveur. I used Yak stew meat, so I braised the meat an onions for an extra 20 minutes or so prior to adding any veggies. I used beef broth instead of water, and tomato paste instead of a fresh tomato (I'm not a fan of grocery store tomatoes). I got Hungarian Paprika (it requires 1/4 of sweet Hungarian Paprika) from Penzey's in St. Paul. It turned out to be pretty caraway heavy. I thought it balanced the parsnips well, but my wife loves parsnips and she though it could use half as much caraway.

We had some slightly stale artisan Rye with orange zest that worked really well. We also had a bottle Rosemont Shiraz.

I made a Carrot Cake too, but it will be eaten today or tomorrow. It was my first time trying a cream cheese frosting as Joy of Cooking specifies, in the food processor with cold cream cheese. What a wonderful texture. It was pretty hard on my old machine, but completely worth it.

pj

stone deaf · « **Reply #57 on:** 27 Mar 2009, 06:28 pm »

Last night the Big Green Egg was called into duty once again to do a brisket, small 5.75lb. Fire was lump charcoal brought up to 275 then oak and hickory was put in for smoke. Brisket was rubbed with mustard then a dry rub, wrapped in foil and refrigerated overnight. Brisket was unwrapped and put on the BGE for about 2 hours then put back in the foil with about 1/4 or so of red wine, few dashes of Worchestershire and one minced clove of garlic. Foil was closed then the Brisket continued to cook another 5 hours till thermometer read 195. Took the brisket off the BGE, wrapped in towel then put in ice chest for an hour while we made side dishes of lumpy mashed redskin potatoes, baked beans with brown sugar and mustard, cole slaw and a fresh loaf of french bread from the oven.

Tonight is fried shrimp night and tomorrow the leftover brisket will be made into a vegetable beef soup.

Bob in St. Louis · « **Reply #58 on:** 27 Mar 2009, 07:47 pm »

Quote from: stone deaf on 27 Mar 2009, 06:28 pm

Took the brisket off the BGE, wrapped in towel then put in ice chest for an hour

I understand not wanting to cut into a piece of meat that's fresh from the heat, but why do you ice it down for an hour?

Bob

Grumpy_Git · « **Reply #59 on:** 2 Apr 2009, 08:44 am »

Not Dinner but had homemade American Style pancakes with maple syrup for breakfast with good coffee.

Shame I was out of Bacon and Blueberrys!

Nick.