What's for dinner tonight?

Meatza:

 

Im at my brothers 50th birthday party, and theres not a democrat in the house....

Its like heaven....

 

What's on the menu? Surely Michelle would not approve, whatever it is.

 

Going simple tonight. Burgers on the grill and curly fries.

Yesterday it was baked salmon, pasta, and a leafy green salad.

 

A recipe of my own device:


Tilapia Stuffed Bell Peppers

1 lb. Tilapia (farm-raised fish)
¼ cup extra virgin olive oil
1/3rd cup diced Vidalia sweet onion
2 tsp minced garlic
½ cup diced celery
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
6 tsp sour cream
1 jar of your favorite red pasta sauce (I used Prego)
½ cup shredded Romano cheese
1 cup grated Parmesan cheese
Black pepper to your liking

Dice sweet onion, add to large non-stick frying pan with olive oil, minced garlic, and celery. Sauté for two minutes, and then add the tilapia. Sauté until tilapia is white and tender. Black pepper to your liking. Cut the tilapia into 2” pieces. Set aside.

Cut the bell peppers in half, remove stems and seeds; rinse and dry. Arrange the halves in glass casserole dish. Spoon 1 tsp sour cream into each half. Dish the tilapia pieces (with onion and celery mixture) into the pepper halves. Overflowing is okay.
Top with the Romano cheese, some black pepper.

Pour the red pasta sauce around stuffed bell peppers.
Bake at 350°F for 1 hour, basting some of the red sauce over the peppers every 15 minutes.
Remove from the oven, and top with Parmesan cheese.
Serve with your favorite pasta, and a crisp cool salad.
Serves 6 hungry normal people, or 15 super models.
Enjoy!

 

A recipe of my own device:


Tilapia Stuffed Bell Peppers

1 lb. Tilapia (farm-raised fish)
¼ cup extra virgin olive oil
1/3rd cup diced Vidalia sweet onion
2 tsp minced garlic
½ cup diced celery
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
6 tsp sour cream
1 jar of your favorite red pasta sauce (I used Prego)
½ cup shredded Romano cheese
1 cup grated Parmesan cheese
Black pepper to your liking

Dice sweet onion, add to large non-stick frying pan with olive oil, minced garlic, and celery. Sauté for two minutes, and then add the tilapia. Sauté until tilapia is white and tender. Black pepper to your liking. Cut the tilapia into 2” pieces. Set aside.

Cut the bell peppers in half, remove stems and seeds; rinse and dry. Arrange the halves in glass casserole dish. Spoon 1 tsp sour cream into each half. Dish the tilapia pieces (with onion and celery mixture) into the pepper halves. Overflowing is okay.
Top with the Romano cheese, some black pepper.

Pour the red pasta sauce around stuffed bell peppers.
Bake at 350°F for 1 hour, basting some of the red sauce over the peppers every 15 minutes.
Remove from the oven, and top with Parmesan cheese.
Serve with your favorite pasta, and a crisp cool salad.
Serves 6 hungry normal people, or 15 super models.
Enjoy!

 

I choose to enjoy the 6 super models

BTW, Sounds like a GREAT recipe. If I sub Shrimp for the tilapia will I commit a sin of some sort? (not that it would stop me)

 

Heck, put both the shrimp and the tilapia in there.

You a guitar player?
Me too.

 

Nope,
Only a little bass in high school.

But I wish I had taken the time to do it.

I am a student of the greats, Muddy, Frank, Jeff, Pine Top, Eric, Et al.

 

Decided to make a fish pie tonight.

Disaster, my first attempt at a white sauce burned, the second split as the fish was cooking and the potatoes were falling apart on the outside and raw on the inside.

Such a waste of good fish.

I was hoping it would feed me for a dew days .

Having a spoon of the unappetizing curdled fish stew with some tagliatelle.

Next time...

 

Bumpin'

Pulled Pork butt tonight, with Dark side cole slaw, and Fries.

Going to trymaking my own BBQ sauce for the first time, Probably a Carolina style mustard thingy.......Any ideas?

 

Kabeji ya kukaanga

1 medium onion, cut in half and finely sliced
2 Tbspn olive oil
2 tsp garlic, minced
2 tsp ground tumeric
4 Tbspn tomato paste
1 pound cabbage, finely sliced in about 4-inch lengths
1 Tbspn fresh ginger juice
1Tbspn fresh lime juice

Fry onions in hot oil until brown and caramelized, add garlic and tumeric, stir-fry for two minutes, add tomato paste and mix thoughly with onions, stir fry for two minutes. Add more oil if it appears to be drying out.

Add cabbage and stir-fry until cabbage becomes translucent. Sprinkle with lime and ginger juice, stir-fry for two minutes more.

Serve with ugali or rice for a vegetarian meal or as a side to stewed meats or fish.

 

Stewed a couple tomatoes with basil and garlic ~ chill. Stir in couple cups of rotini and dashed with vinaigrette.

Ripe olives and apple slices on the side. YUM!


...now enjoying a nice amaretto coffee.

 

Marinated chuck-eye steak,grilled,with grilled onions,salad,and steamed broccolli

 

For superbowl I did a Boston butt rubbed with these two
and marinate 8-12 hrs,then in a slow cooker for 14 hrs!!!!,,OMG was so good

 

Another yummy recipe. Looks simple too.

- - - Updated - - -

Do you use it for pulled pork sandwiches?

 

Sounds exotic.

 

How about some plain ole beef stew?

 

Beef stew for breakfast? Now that's an adventure. Looks good

 

Thai Fighters (Yes all my recipes are named from Star Wars)

15 minutes prep
2 minutes cook (excluding rice)



Ingredients:
Peanutbutter (natural is better)
Coconut (nice, not required)
Coconut milk
Coconut oil (sesame/corn mix in place of)
Rice vinegar
Balsamic vinegar
Chinese vinegar
Red pepper
White pepper
Black pepper
Ground mustard seed
Plum sauce
Hoisin sauce
Sesame oil
Soy sauce
Leeks
Rice
Jumbo shrimp
Sriracha sauce
Hot peppers (optional depending on how hot/what flavors you think help, not distract from, the dish)


Sauce 1:
Vinegar reduction, equal parts balsamic, rice, and chinese vinegars, and water. You can use just balsamic and water in a pinch. It reduces a lot, so don't be too stingy. You want it thicker than water, but a tad thinner than molasses. Drizzle in a pattern on a white plate, to start with... just make circles. It takes practice to make cool patterns. Stinks while cooking, but looks pretty and the acidity is needed to balance the dish.



Sauce 2:
1.5 tbsp peanut butter
1/2 cup water
Red/white/black pepper (for flavor, heat added later)
1 tbsp hoisin sauce
1.5 tbsp plumb sauce
Sriracha sauce
2 pinches Ground mustard seed
A splash of sesame oil... a SMALL splash.
Half a shotglass of soy


Cook the liquids except the Sriracha sauce. This way it can be added at the end to taste so you can make it bland or blinding depending on individual palates. Add peanut butter when sauce is warm or it will get like cum in a bathtub.


Peel and cut shrimp in half lengthwise. (different than the picture but much easier to place, also stretches the shrimp a lot.)



Cut leeks in half lengthwise. Continue to cut halves in half until you have thin ribbons. Gather ribbons and cut widthwise in thirds. Now wash them, then put in ice water.


Now the cooking (2 min):

Lightly toast some coconut flakes.

Deep fry the leeks. If it is inconvenient then pan fry in butter but not at full heat. Like 2/3s heat. When the white parts turn light brown, remove and place on paper towels, wrap. Butter fry doesn't get them as crisp as they should be, but flavor is better. Texture is really their point in the dish. It is also difficult to do right. Buy a lot of leeks for this method, they are cheap.


Flash fry shrimp in a pan w a little coconut oil. Coconut oil is expensive, so if you don't have it, I mix a small container of sesame oil w/ a big container of corn oil for most asian cooking. The shrimp will corkscrew, so they are easier to place and taste neat. Also stretches the heck out of a few shrimp. Very different than the pic.

Place a bed of leeks in the center of the drizzled plate. Use the crispiest leeks in the bunch. NO BLACK TIPS.
Use a cylinder Chinese food plastic takeout container cut to 4" tall. Butter it. Pack rice in it and drop on top of leeks.
Add Sriracha sauce to pb sauce, cover top of rice w/ peanut sauce. Ok if it spills over.
Drizzle coconut milk on top of peanut sauce, will look marbled (if the sauce is not too warm).
Place shrimp, and top w a few sprigs of leek and roasted coconut.

 

2 hot pockets and a glass of water. Theres no need to over complicate a meal.

 

The guy who is installing my new kitchen has installed a custom kitchen in his own home. Neither he or is wife cook. That puzzles me to no end.

 

I normally only have a light evening meal,,usually a few slices of toast or a fresh baguette with cheese or ham maybe canned tuna, tomato, onion, lettuce,,natural yogurt and fruit with a cup of black sweetened tea (sometimes a glass of dry white wine). My main meal of the day is lunch.

Tonight I couldn't resist left overs from lunch. Chicken satay on a bed of steamed rice.

 

I made 2-chicken breasts with Cajun seasoning and green beans.

 

Garlic pasta last night, stinky breath this morning.