What's for dinner tonight?

homemade fried chicken tonight with cornbread and salad..
good southern meal..

 

Salad of broccoli, sugar snap peas, feta cheese, chickpeas and red pesto with some chopped tosted hazelnuts sprinkled over.

 

breaded and fried salmon served with steamed broccoli, califlower and baby carrots

 

What are you doing to this perfectly healthy piece of fish?
Broil it, unbreaded.

 

But I like it like that.

 

Chick peas, sauteed with olive oil and garlic, a bit of pesto over pasta, topped with some veggies of choice...is also very good.
Gives me an idea for tonight.

 

Probably something Cajun/Creole.

I'm debating between making gumbo or etouffee.

I've also been wanting to make some Cajun corn pudding, but that's a side dish and I don't really feel like heating up the kitchen by turning the oven on.

Gumbo seems more and more like the project du jour.

 

Will be making a feast today with the neighbors. Half want fried chicken, half want BBQ pork-being an ex-caterer I will make both. They can bring the sides. I am really good at this!

 

I had a terrible craving for fish this past couple of weeks, which is not usual for me, but yesterday I had smoked mackerel with peppery bits on top and today for lunch I had smoked salmon on brown bread.

For salmon steaks, I mix breadcrumbs with a teaspoon of lemon zest and 2 tsp of green pesto, then press the mixture onto the salmon and just bake it in the oven for about 12 minutes. Scrummydo.

But tonight we had lemon chicken. Right now, my husband is waiting for the oven to ding (the aroma is driving him mad, apparently) so he can get fired into the bread I put there an hour ago. It smells scrummy too. I have red wine, so I'm going to get the cheese and pickle out and have a ploughman's supper. No not really. I'm going to fall asleep and he will eat all the bread.

 

your husband is a lucky man..
in my opinion bread crumbs go great with just about anything..
I use to make salmon that was coated with ground pistachios like you would use bread crumbs and then served with a beurre blanc sauce..
also salmon wellington with hollandaise sauce..

I can't stress the importance of buying wild salmon compared to the farm raised salmon or any fish for that matter..you can taste the difference..I visited a salmon farm once and it was disgusting.. they keep 1000s of fish in these nets living in their own poop and feeding them crap..

 

You know too much, cdk It's hard to tell where the smoked salmon came from. There are loads of salmon sources in Scotland because of all the lochs and some are fish farms, but I shop in Lidl for a change from time to time and that is where I bought it. Lidl is German and sells things sourced all over Europe.
There used to be a couple of fishmongers in town, but they have all gone. Big supermarket chains put them out of business, so there is not much scope to be choosy.

 

If you can get it, pacific wild caught salmon is the best.

 

Ratatouille crepe with brie and blasmic vinaigrette.

 

Debatable...that's a bit of a touchy subject, there is an huge spat going on between pacific fisheries and Scottish fisheries as the Scots are swimming upriver invading Canada to farm salmon there and some Canadians are putting it about that Scottish salmon are toxic. Of course they taste all right to me.

http://www.pacificfreepress.com/new...ead-to-nova-scotia-qsucks-like-sea-liceq.html

http://www.lochduart.com/swimming against the tide.htm

 

I don't know anyting about that. All I do know is that the taste of the wild caught is better and don't have all of that crap fed to them.

 

That is very true. Even eggs taste better fresh from the hen.
Thanks for the link. Looks great.

 

Your very welcome

 

Had some friends over on Saturday. We served about 25 I think.

3 smoked pork butts.....pulled
1 8lb Beef brisket
3 racks of baby backs, roasted and finished on the grill
vinegar and oil slaw
Crab civeche with tortilla chips
Baked beans, smoked with the butts.

Hey, It's Kansas City remember?

 

I fixed homemade burgers tonight and wondered how much pink slime was in the meat. I've got mixed emotions about that stuff... Gov Perry visited a pink slime plant in support of the industry last week. As the daughter of a butcher, I'm not so sure I'm against it. Parts is parts. As the son of a butcher, wonder what Flounder thinks about it?

Any thoughts on Soylent Pink?

 

I'll stick with brussel sprouts as my version of Soylent Green.

 

Let's see how much of a Kansas Citian you really are --

Given a choice, you'd prefer to eat at...

a) - Gates & Sons
b) - Jack Stack BBQ
c) - Arthur Bryant's
d) - Strouds

(insert theme music from Jeopardy here)

 

Well I guess I have to do this twice. The first one didn't take.

Of the four establishments you listed, There great things about all of them. So the choice is difficult.

Gates has "rib Tech" their own college devoted to BBQ and the selling of same. They also have great pulled pork and beef brisket, as well as a good tart sauce.

Jack Stack, in Martin City is known for great BBQ, but they really shine in the sides department. They have the best baked beans I've ever tasted period. They also have a great little dish known locally as "cheesy corn", It is awesome. They also have possibly the best burnt ends known to man.

Arthur Bryant's is the original KC BBQ.
Their combo platter is probably the best platter of meat you can buy in the city. They also have, I feel , is the best sauce available. a combination of vinegar and pepper taste is the perfect compliment to ribs, brisket and chicken.

Strouds is a family style powerhouse. Known for their fried chicken, it is the place to be in KC on a saturday night. I've only eaten there twice, but it was great.

To pick one, isn't fair. but If I'm taking someone to a true KC BBQ joint, it'll be Arthur Bryant's. Nothin' Fancy, just good BBQ.

How did I do?

 

This is what we had tonight, with a green salad:

Tomato Florentine Soup
• 3 tablespoons butter
• 3 tablespoons flour
• 1 medium sized onion, diced
• 3 stalks celery, diced
• 3 carrotts, diced
• 2 tablespoons butter
• 2 tablespoons chopped garlic
• 3 chicken bouillon cubes
• 1 cup boiling water
• 1 (28-ounce) can crushed tomatoes (3 cups)
• 1 tablespoon ketchup
• ¾ cup vegetable juice, such as V-8
• ½ tablespoon dried basil
• 2 tablespoons dried dill
• ¼ teaspoon hot pepper sauce, such as Tabasco
• 1 tbsp sea salt
• ½ teaspoon sugar
• ¼ tablespoon black pepper
• 2 tablespoons dry white wine
• ½ pint heavy cream
• ½ cup julienned fresh spinach (⅛-inch julienne)
• 1/2 cup parmesien cheese
• 1. Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
• 2. Prepare vegetables: In a small Dutch oven or heavy pot, saute onions and carrotts in 2 tablespoons butter over medium heat until onoins are golden brown. Add garlic and celery and continue to saute 1-2 minutes.
• 3. Prepare chicken base: Microwave 1 cup water until boiling, dissolve chicken bouillon cubes.
• 4. Build the soup:Add tomatoes, ketchup, vegetable juice and chicken base, basil, hot pepper sauce, sugar, black pepper and wine over medium-low heat.. Puree’ with hand blender , then simmer 15 minutes. Whisk in roux and simmer an additional 30 minutes over medium-low heat.
• Finish: Whisk in cream and cheese. Fold in spinach and dill. Serve immediately with crusty bread.

 

sounds good smalltime..I'd minus the dill and instead of bouillon use homemade chicken stock..fresh tomatoes when in season..

I used this deep frier for the first time last night that I got as a wedding gift 7 years ago..I always use my cast iron skillet for frying but thought I'd try it out..maybe it's a phobia from working in restaurants..I never liked deep fryers..the thing worked pretty good and kept the temp at 350..
I made 3 types of chicken wings..breaded, flour coated buttermilk and hotwings..breaded was the best..some french fries and beer batter greenbeans..it was a fry fest to say the least..
next up is fish and chips and tempura prawns..I'm not wasting a gallon of peanut oil..

anyone ever eat at charlie vergos Rendezvous in Memphis..I've had ribs all over the states but for some reason I like these the best..every time I fly back east it's a must stop..

 

More chickin

Thai chile
garlic
soy sauce
lemon
peanut butter to taste
olive oil
chicken thighs
salt
marinade over night, grill until done
Served with salad, Jasmin rice or spinach pasta