What's for dinner tonight?

Sorry, my bad

http://www.politicalforum.com/food-wine/237504-whats-dinner-tonight-52.html#post1062643117

 

Butter Chicken, Basmati rice, and steamed Broccoli.

 

Like you, I have no idea either.

Your question does bring a story to mind though.

Years ago, someone gave my Mom a batch of really mild banana peppers. Being evil as I was at the time, I thought I would slice some of the banana peppers up, to look like the ultra hot pickled jalapenos in the fridge, then challenge my sister to a contest.

I must say, I got tired of eating my portion of the "jalapenos". Not getting the desired result, I just gave up and declared her the winner. I still can't believe she went bite for bite without even flinching! If the tables were turned, I would've given up after the first slice... I don't do too well with spicy.

 

My girls, 15 and 13 are getting ready for a trip out of town to visit relatives, so something special tonight.

Emma wants BBQd chicken, so we will have that, with multiple types of sauce. Also a home made Basmati rice pilaf, and fresh green beans, steamed if you please.

 

Peanut butter sandwiches with Dorritos and jalapeno peppers - iced coffee for drink - vanilla yogurt for dessert. Yeah, I know...

 

to hell with cooking

I'm headed straight to the bedroom

 

Murgh Makhani, one of my all time favorites. I make it today, all but finishing off the chicken, so that the spices are really well cooked in. I also prefer chopped onions, garlic, and green chili peppers instead of pureed.

I marinate the chicken in a ginger paste, garlic, tumeric, corriandar type garam masala which has been cooked in drawn butter (Ghee) with a little 2 or 3 tablespoons tomato paste. I do puree the marinade in which I put the chicken the night before. I have tried a number of different Masala sauces and like everyone I tried. I like it with white basmati rice or Pulao and tend to have Matar masala as a side dish.

 

Dayum....

 

What he ^ said.

Sounds lovely, CRAP.......now I'm hungry.

 

Instead of using tomato puree today I used chunky salsa. And instead of Cream I used Yogurt. And for a little change I put in 3 whole cloves.

 

How about some simple American fare, that is South Louisiana American fare. If one is pressed for time, take a few minutes in the AM before going to work and put a pound of seasoning blend (chopped onions, green pepper and celery) 2 cups chopped tomato and a tbs of garlic in a slow cooker. Add 1 lb of cut up hen. Salt and pepper to taste and let cook all day. Serve over rice. That is called Chicken Sauce Piquante. Or forget to add the chicken and as you start to prepare the rice, add shrimp to the misture and call it shrimp creole.

 

This evening I went Mexican. I bought 2 poblano peppers, steamed them to peel the skin off (that takes less attention than roasting them off), split them, took out the seeds and stuffed them with shredded cheese. I whipped the whites of 3 eggs, then mixed in the yolks and cooked the peppers in a fluffy omelet and served it with a chili con queso made with cheese melted with a little milk so it would pour, added a little chopped green chilies, garlic and cumin power and voila, Poblanos rellanos y chili con queso.

 

Today I am making Leg of Lamb.

First I mix a little salt and black pepper in a small bowl. Then I slice a garlic pod. Using a knife long enough to pierce half way through the roast I make a slit in the meat every inch or two and stuff a slice of garlic and part of the salt and pepper mixture. In a cast iron or aluminum dutch oven I heat about 1 TBS cooking oil (I use either canola or olive oil) and sere the roast on all sides. If I use olive oil I add oregano to the salt and black pepper. Roast on 350 about 20 minutes per lb. If you like a lot of gravy, add 1 #2 can of beef broth and thicken with browned flour to preference. Serve with white rice and le petit pois. (baby green peas)

 

There's nothing like a fine leg of lamb. I'm doing one tomorrow night, entertaining friends.

Here's what I do. Put garlic slivers into small slits like you mentioned. I make a marinade of Shiraz (what else), olive oil, heaps of rosemary, cracked black pepper and a little salt. I sit the leg of lamb in that for a couple of hours, the longer the better. Remove the leg from the marinade and massage the marinade into the lamb. Add a squeeze of lemon juice, I'm using lime as lemons can be difficult to get.

In a high oven cook for around 60 minutes, turning regularly so all sides brown up nicely. Turn oven down and cook slowly for around 30 minutes depending on the size. I make a gravy from the tailings by adding plain flour and a little stock.

Served with oven roasted potatoes, roasted red sweet potato and fresh asparagus. Washed down with a bottle or two of Australian Hunter Valley Shiraz.

 

Sounds like good Greek seasoned lamb. When I add flour to thicken a gravy, I brown it in a little oil if I don't have any dried roux in the fridge. I usually make a quart of dry roux at a time and keep for thickening gravy or broth.

In a very large oven pan (I have one which just barely fits into my oven) I spread about 2 lbs flour around and put it in a medium hot oven, and stir it around baking it until it is quite brown, about the color of milk chocolate. There are several commercial brands available if you don't want to go to the trouble. Tony Chacherie instant roux/gravy mix is one.

 

Heute ist es zum Abendessen Schweinefleisch paniert gemischter Salat und Semmelknödel.

IOW today I am making pork Vienna Schnitzel with a mixed salad side and bread dumplings.

Buy VERY thin sliced boneless poor steak. Sometimes you have to buy a roast and have them slice it to 1/4" thick. Mix 2 raw eggs in about 1/4th cup milk. Dip the slices of meat into the egg milk mixture and dredge them in bread crumbs and set aside on a wax paper tray until room temperature. About 15 minutes before serving dinner, heat a little oil in a skillet to medium hot, then fry cutlets until golden brown. (They should be thin enough so as to cook well done in 4 or 5 minutes.



1 (1 pound) loaf stale French bread, cut into 1 inch cubes

1 cup milk

2 tablespoons butter

1 onion, finely chopped

1 tablespoon chopped fresh parsley

2 eggs

1/2 teaspoon salt

1 pinch ground black pepper

1/2 cup dry bread crumbs (optional)


Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

 

I like bread dumplings sliced and fried in sage butter the next day.

 

Just a good old fashioned Labor day weekend dinner.

BBQd Baby back ribs, vinegar style cole slaw, and french fries.

 

Is it ready yet? BRO ( be right over)

 

Sure thing Sis,
But by now, all I have is leftovers......But they are actually BETTER, I think.

 

Oven meatballs made ​​from minced meat goats , and diced potatoes in the form of a half moon .

 

Not sure about leftover FF, but the cole slaw should be great just about now.
Its one of my favorites...TX style smoked brisket sammich topped with vinegar slaw and Jalapeno slices.

 

Oh thanks.....Now I'm hungry again.

 

Yup, and I am drooling...lol.

 

Sweet and Sour Sauce

1 TBS corn starch
1/4 cup tomato sauce or catsup
1 cup sugar
1/2 cup vinegar

Mix well and on low heat cook until bubbly and translucent

1/4 lb of cut up raw bacon
2 eggs mixed but not beat
1 cup raw rice cooked and well drained
1 cup green onions well chopped
1/4 cup soy sauce

In skillet fry bacon until not quite crisp, remove and save. Add egg and cook stirring to evenly fry and remove to the same bowl as bacon. In the bacon grease fry the rich on low stirring in soy sauce and green onions. Add bacon and eggs and mix thoroughly on low. Continue to cook on very low while preparing meat.

1 lb pork bits (better if not lean pork)
Stir fry until well done, remove and reserve.

Add 1 to 1.5 cup chopped seasoning blend to skillet and stir fry until onions are starting to caramelize. (chopped onions, sweet pepper and celery) (PicSweet brand sells this frozen if you don't want to do it yourself). Remove and reserve with pork. Shred 1 cup cabbage and stir fry. (cashews can be stir fried with cabbage or seasoning blend.) While cabbage is still crisp add the meat mixture back and add about 1/8 cup soy sauce and 1/4 cup of sweet and sour sauce made above. Mix will and serve with fried rice.