What's for dinner tonight?

Oh My Word........

THAT'S one for the book!

Thanks for sharing.

 

If you liked that one, try this one for Pork Schnitzel Italiano.

I prefer using a pork roast for this dish, which I puncture about every inch or so and stuff a slice of garlic in the hole along with a mixture of salt and black pepper. I roast it in an open dutch oven at 300 degrees until the center reaches 160 degrees and enjoy the roast with the natural gravy thickened with a little dark roux.

Then I slice the left over roast.

In a shallow 8" to 10" casserole I add cooked spaghetti. I take Roma tomatoes and dip them into boiling water to loosen the skin then peel them. In a bowl I lightly crush the tomato, add chopped garlic, oregano or basil and salt and pepper to taste. If the tomato mixture is too acid I add a little sugar. On occasion I add sliced button mushrooms. Mix half the tomato mixture into the spaghetti. I cover the spaghettin with slices of roast pork overlapping to insure enough meat. I then spread the remaining tomato mixture on top, sprinkle it liberally with mozzarella or gruyere cheese and lightly sprinkle shredded Parmesan. I then cover the casserole and bake it at 350 degrees until bubbly. I serve it with a dry red wine. The key to this meal is not to use so much tomato mixture to make the tomato flavor overbearing.

 

Dinner today was very simple.

Grilled pork chops
New potatoes in butter and fresh parsley
Steamed cauliflower with a sour cream sauce.

I am not sure whether the sour cream sauce came from the original Acadians who lived in what is now Nova Scotia or from the Cajuns who settled Louisiana. My great grandmother handed down a sour cream sauce which took the place of the much less available sour cream at the time. Over the years it has been modified and my children now call it Nana Sauce after my mother.

1/2 stick of butter melted
add:
4 to 5 oz sweet cream or evaporated milk. (The cream is better)
1/4 cup 5% cider vinegar
Salt and pepper to taste, and mix well. I have used this sauce for beets, broccoli and for dipping artichoke leaves.

Which makes me hungry for artichoke. When I have time I will post my recipe for stuffed artichoke.

 

Fish fry with fresh caught fish, hush puppies, with homemade peach cobbler. Yunny!

 

Taco Soup for tonight.
It's a favorite with the girls.

1 1/4 pound(s) raw extra lean ground beef (or ground turkey)

1 large raw onion

3 clove(s) (medium) garlic clove(s)
3 15 oz cans of chili or pinto beans (not drained) [I used 2 cans pinto, 1 can dark kidney]
1 can whole kernel corn (not drained)
2 cans diced tomatoes (not drained) [optional]
1 can green chilies [optional]
1 15 oz can tomato sauce
1 pkg. taco seasoning [I used reduced sodium]
1 pkg. Hidden Valley Ranch dressing mix (not mixed up- powder only)

Brown hamburger and onion. Drain. Combine all other ingredients and simmer for about 20 minutes.

Serve with Tostitos Scoops, and sour cream dollop on top.

Great for movie night.

 

I have 10lbs of carrots to be used, but no cinnamon to make carrot cake. If I put shredded carrots in a white cake box mix, would that work? Oy, I'm in over my head.

 

I am not much on baking, but I don't think many things will take the place of cinnamon. Mama used to make an orange jello with shredded carrots and coconut, but 10 lbs are a lot of carrots. I also use carrots in vegetable soup, and if they are small or baby carrots I like them steamed in butter.

 

Dungeness crab, boiled with Zatarain crab seasoning, a little salt and lemon juice. Served with cocktail sauce made from tomato catchup, Worcestershire, Tabasco, and grated celery. Corn on the cob and boiled potatoes round out the meal. Ready in about 30 minutes.

 

I'm in the mood for chili-mac, or if you're from southern Ohio, Skyline chili.

Star with your favorite red chili, and a batch of spaghetti noodles, some chopped onion,and some shredded cheddar or Parmesan cheese.

Lay down a layer of noodles on a diner plate. Then a layer of onions, then a layer of cheese, then a generous helping of chili. Rinse and repeat as often as you dare. Serve with garlic toast, and a salad.

 

Just made this--it is truly one of the bests things that I have ever eaten. Not exaggerating.

http://allrecipes.com/Recipe/Panna-... cotta&e8=Quick Search&event10=1&e7=Home Page

 

Dinner today was the butt end of a leg of lamb. I put holes in the meat every inch or two and stuff garlic, salt and black pepper into each whole. Then in a cast iron Dutch oven with a little rendered fat I cut from the roast, I brown it all over, then cover it and put it in a medium oven. (about 350) After having trimmed off enough lanb meat, to make a stew, and browning that meat, then boiling it in a little water which I reserve to make the roast gravy. When the roast is almost done, I add the liquid and add a little salt and pepper and garlic, putting the top on and back into the oven. I serve it with rice or German noodles (spatzle) and tiny baby green peas with either cherry or apple jelly or mint jelly.

 

After dinner yesterday I realized I had forgotten 3 French rolls in the toaster over when the timer bell sounded. Effectively I had created 3 very crispy through and through rolls by accident. To save them I carefully cut them up into small chunks (croutons), and decided to make onion soup for dinner today. I took a quart of frozen beef broth to thaw. In a dutch oven I melted 2 tbs butter and gently sauteed 2 cups chopped onions. Normally I like to cut the onions into thin slices, but my wife asked to me cut them up because she has a hard time eating the larger pieces. Since I am partial to garlic, as in Sopa de Ajo, I chopped up a clove and added it to the pot, adding a little salt, and continued to cook them until almost caramelized, then added the broth, simmering for about 10 minutes. Serving out generous servings into baking bowls, I added croutons and topped the with about half a cup of shredded Gruyere cheese, and baked them until the cheese was totally melted. A splash of Sherry topped off each bowl as I served them. Unnnn!

 

Roasted calf's liver + onion salad + buttermilk

 

Your LofL turned into a lamb stew, served with home made pita, for us. Thanks for the suggestion

 

Would you post a recipe for the onion salad please?

 

Easy , chop onions as thin as possible in a ring shape , pour salt on them and mix with your hands , this will reduce the bitterness . Add some sumac + red pepper + olive oil . Thats it . Optionally add tiny pieces of diced tomatoes and parsley . Designate the quantities with sense of proportion .

 

Its what we will be having for dinner. Thanks

 

Boneless pork ribs

I buy boneless pork "country ribs" and I slice them into thinner strips. Season with salt, pepper and garlic powder to taste. In a cast iron skillet using ghee (drawn butter) brown on all sides and cook until almost well done. Then add sufficient BBQ sauce to thoroughly coat on all sides cooking until well done. Variety of BBQ sauce choices are up to the individual. My favorite side dish is butter and parsley new potatoes, with or without green beans, depending on my preference at the moment. I also like to slice French bread and toast the slices and spoon BBQ sauce on the toast.

Sauce

1 cup finely chopped onion
1 tsp finely chopped garlic
1/4 cup drawn butter
1 cup A-1 sauce
1 cup Wooster sauce
2 or 3 slices of lemon with rind intact
Salt and pepper to taste

Stir fry onions and garlic in butter until almost caramelized. Add all other ingredients and cook for about 30 minutes on simmer.

 

Football night! I have several frozen mugs which keep my beer cold, almost to the point of being frosty. Sandwiches and potato chips and beer is on the menu. I made some fresh chicken salad for the sandwiches. Most of the recipes I have seen for chicken salad call for breast meat. I don't like that. I prefer thigh meat and I cook fried for dinner with enough thighs left to make the amount of chicken salad for the next day. I don't grind the meat, I chop it kind of coarse. For 2 cups chopped chicken I add about a cup of chopped Granny Smith apple, about 1/4 cup chopped celery, a little dill relish and mayonnaise, mix and chill over night. Sometimes I chop up a boiled egg and sometimes I don't. I also sometimes chop English Walnuts up and add about 1/4 cup. When my tomatoes are fresh on the plant I will stuff one for my sweetie, but I prefer sandwiches.

 

How much do you folks like spicy food? Not necessarily hot with pepper, but spicy from the flavor stand point? One of my favorites is Murgh Makhani or Butter Chicken.

2 lbs chicken, preferably boneless thighs
1 teaspoon cayenne pepper
1 tablespoon lemon juice
salt to taste
Drawn butter or ghee

Marinade:

1/2 to 3/4 cup plain yogurt
1 teaspoons dried fenugreek leaves or 1/2 tsp basil
1/2 teaspoon turmeric
1 teaspoon corriandar
1.5 tbs canola oil, or ghee
1.5 tablespoon ginger paste
1 tablespoon garlic (I use a garlic press)

Makhani Gravy:

2.5 inch fresh ginger, made into a paste (if fresh ginger is not available use 1 tsp powder or 1 tbs crystallized ginger)
2-3 tbs chopped garlic (I use a small electric chopper to totally chop garlic almost to a paste.)
1-2 green hot pepper, jalapena will do.
4 tablespoon melted butter
1.5 – 2 inch cinnamon sticks
1 or 2cloves
2 cups diced tomato w/juice
1 tablespoon red pepper (paprika or to taste if cayenne is too hot)
2 tbs finely chopped almonds
1 teaspoon corriandar
1/2 tsp cumin seed
1teaspoons crushed dried fenugreek leaves (or basil)
1/2 tablespoon sugar
1/2 cup sour cream or whipping cream or yogurt

Directions

Chicken in first red pepper, lemon juice and melted butter coating well.

Combine all ingredients of marinade of in a gallon zip-lock bag, add chicken and refrigerate several hours. Remove chicken and if possible grill chicken on charcoal or add to a hot cast iron skillet with a little melted butter and cook on all sides until done, about 20 minutes basting with draw butter several times while cooking.

Melt butter in cast iron dutch oven, add cloves and cinnamon. Sauté for a couple of minutes or till they start to sizzle and get fragrant; add the cumin seeds. Fry for a while then add ginger and garlic, and jalapenos (or green pepper). Cook for five minutes then add tomatoes red chili pepper and salt.Cook on medium 15 – 20 minutes until most of the liquid is cooked out. Add 2 cups of hot water and simmer to desired consistency. Add the almond and bring to a boil then lower heat and simmer for 15 to 20 minutes then add crushed methi or basil. Add cooked grilled chicken pieces. Stir well to coat chicken, cover and simmer five to ten minutes, then add cream or yogurt, bring back to low simmer and serve.

In my opinion an important thing with Indian food is to fry the seasonings a little before adding other ingredients. This makes the flavor cook in better.

I also like this prepared with large shrimp, but when using shrimp stir fry shrimp in butter and add in the last 5 minutes before serving, being careful not to over cook the shrimp.

 

I love the depth of flavor the Indian cuisine has to offer. This sounds yummy

 

Easy and good...

Mix 1 to 2 lbs of hamburger, bread crumbs, 1 egg, 1/4 cup milk your favorite seasoning then make patties smaller than you would for a regular hamburger on a bun. Fry burgers in large, deep skillet in olive oil until almost cooked. Remove burgers place them on paper towels. Remove grease from skillet. Add Sherry wine and stir to 'deglaze' pan then add 2 to 3 cups of beef broth and 2 cans of mushroom soup. Return burgers to pan and simmer 30 minutes. While that is simmering, cook some rice. When rice is done, just put some on your plate and top with burgers and mushroom gravy.

 

It is absolutely delicious. If you choose to make it (in 10 seconds this note will burn up ) use only about half of the cayenne and add until you find the right amount of pepper heat. Our cook in India was a Muslim. He could cook anything, but pork chops of course. His prep for Makhani usually started the day before. Unlike other Asian cooking, Indians cook their food very well done to kill all the little creepy crawlies.

 

Yummmmm,
Fish curry over Jasmine rice, and samosas on the side.

 

I don't make this often, but its worth the effort. Let your imagination run wild. I found this recipe on the web, since I am too lazy to type it out.

Scaccia Ragusana with Buffalo Mozzarella

Scaccia RagusanaSummary: Since this pie has only a few ingredients, I suggest using the best quality canned tomatoes, fresh basil and freshly grated cheese. Bread flour is recommended, if you have it handy. You could substitute fresh mozzarella or ricotta cheese for the buffalo mozzarella.
Ingredients

For dough:
3 1/2 cups all-purpose or bread flour (or 3 cups flour and 1/2 cup semolina)
1 1/4 cups water
2 Tbsp. olive oil
1 tsp. kosher salt, plus more to taste (*use less if using regular table/sea salt)
For sauce:
2 Tbsp. olive oil
3 cloves garlic, minced
1 28-oz. can crushed tomatoes
Handful of fresh basil leaves, roughly chopped
Freshly ground black pepper, to taste
For assembly:
5 oz. Pecorino Romano or Parmesan cheese, grated
1 or 2 balls buffalo mozzarella (mozzarella di bufala)

Instructions

(*Note, you can also prepare this dough in a stand mixer with a dough hook).
Place flour and salt in a large bowl, stir and make a well in the centre. Add 2 Tbsp. olive oil and 1 1/4 cups water and stir until a rough dough forms. Transfer the dough to a floured work surface and knead until smooth and elastic, about 6 to 8 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes.
Meanwhile, heat 2 Tbsp. olive oil in a 2-qt. saucepan over medium heat. Add garlic and cook, stirring often, about 1 minute. Add tomatoes and basil, season with salt and pepper (to taste), and cook, stirring occasionally, about 10 minutes. Remove pan from heat, and set aside to let cool.
Heat oven to 500° F. Transfer dough to a floured work surface, and using a rolling pin, roll dough into a 1/16″-thick rectangle. Dimensions aren’t important, just a huge rectangle of thin dough (*Mine was about 3 feet x 2 feet so suggest a large surface for rolling).
Shaping: Arrange the dough so that the long sides are parallel to you. Spread 1 cup tomato sauce over dough in a thin layer and sprinkle with 1 1/4 cups grated cheese. Fold left third of dough toward centre, spread top with 1/4 cup sauce, and sprinkle with 4 Tbsp. of the grated cheese and half the buffalo mozzarella. season with salt and pepper. Fold the right third over the centre to meet the left edge. Repeat with sauce, grated cheese, and spread the remainder of the buffalo mozzarella in the centre. Fold in top and bottom so they meet in centre. Spread top with remaining sauce and grated cheese. Season with a bit of salt and pepper. Fold top half over bottom half, like closing a book, and transfer to a baking sheet lined with parchment paper. (Not the easiest thing to move. I use two spatulas underneath to move it to the baking sheet).
Bake for 10 minutes. Reduce oven temperature to 400° F. and continue baking until dough is set and slightly charred, about another 45–55 minutes more. *If you feel your pie is getting too charred, lay a piece of aluminum foil loosely over the top to prevent further browning. Let cool for 10 minutes before slicing and serving.

Prep time: 40 min | Cook time: 50 min | Total time: 1 hour 30 min
http://www.seasonsandsuppers.ca/scaccia-ragusana-buffalo-mozzarella/