Dinner Tonight

scumdevils86 · Post by **scumdevils86** » Thu Sep 25, 2014 4:20 pm

azgreg wrote:Anybody do a slow cooker stew?

yeah i've done a few why?

azgreg · Post by **azgreg** » Thu Sep 25, 2014 4:22 pm

Just wondering if anybody have any tricks to make a very good dish great.

scumdevils86 · Post by **scumdevils86** » Thu Sep 25, 2014 4:31 pm

i always sear the meat beforehand...and i prefer using my french oven over the crock pot of course. definitely take into consideration what types of veggies etc you are including especially in a crock pot. if you throw everything in in the beginning after 8 hours on low heat some stuff might be complete mush and other stuff might not be even done

azgreg · Post by **azgreg** » Thu Sep 25, 2014 4:43 pm

I've always just done the basic beef, broth, flour, asst. spices, carrots, potatoes, and celery. I like the idea of searing the beef first though. Locks is more of those juices.

UAEebs86 · Post by **UAEebs86** » Thu Sep 25, 2014 6:26 pm

Sloppy joes and tater tots

Longhorned · Post by **Longhorned** » Thu Sep 25, 2014 6:35 pm

I made a cornbread "pone" in the cast-iron pan with bacon and sage in it, and then topped each big triangular slice with a runny fried egg. It tasted like autumn. Happy autumn!

wyo-cat · Post by **wyo-cat** » Thu Sep 25, 2014 7:00 pm

Very down-homey of you. I haven't heard the word "pone" since moving from the south.

Longhorned · Post by **Longhorned** » Thu Sep 25, 2014 7:32 pm

I'm a bit of a corn pone myself.

gumby · Post by **gumby** » Fri Sep 26, 2014 12:00 pm

UAEebs86 wrote:Sloppy joes and tater tots

Bless you.

What makes a pone a pone?

Longhorned · Post by **Longhorned** » Fri Sep 26, 2014 12:18 pm

gumby wrote:
UAEebs86 wrote:Sloppy joes and tater tots
Bless you.

What makes a pone a pone?

Apparently, what makes a pone a pone is appone.

modification of Virginia Algonquian appone
First Known Use: 1634

http://www.merriam-webster.com/dictiona ... 1411758980

Longhorned · Post by **Longhorned** » Fri Sep 26, 2014 5:54 pm

Beer braised flanken cut beef short ribs with purple potatoes. Reduced that beer/beef liquid into a glaze.

azgreg · Post by **azgreg** » Fri Sep 26, 2014 6:01 pm

Whataburger.

gumby · Post by **gumby** » Fri Sep 26, 2014 7:39 pm

Rocky Roccoco pizza. Sorry no deets on its preparation.

Chicat · Post by **Chicat** » Fri Sep 26, 2014 7:41 pm

Low country shrimp and grits with duck confit/pork belly fried wantons.

UAEebs86 · Post by **UAEebs86** » Fri Sep 26, 2014 7:45 pm

Family dinner at The Hub.

CalStateTempe · Post by **CalStateTempe** » Sat Sep 27, 2014 6:28 am

Calabash Style Seafood.

Working in Wilmington and set up in a beach condo on Carolina Beach for 2 weeks...entering second week. Wife and daughter are enjoying the beach while I'm away working.

I love, LOVE, Eastern Carolina.

Longhorned · Post by **Longhorned** » Sat Sep 27, 2014 11:59 am

Chicat wrote:Low country shrimp and grits with duck confit/pork belly fried wantons.

Is that a single item? I'm intrigued.

Chicat · Post by **Chicat** » Sun Sep 28, 2014 7:58 am

Longhorned wrote:
Chicat wrote:Low country shrimp and grits with duck confit/pork belly fried wantons.
Is that a single item? I'm intrigued.

No, the wantons were an appetizer.

CalStateTempe · Post by **CalStateTempe** » Sun Sep 28, 2014 8:10 am

Heading to the local Carolina Beach fishmonger. The recipe will be based on whatever they have when I get there.

Farm to Consumer produce stand right next door.

scumdevils86 · Post by **scumdevils86** » Sun Sep 28, 2014 9:10 am

Beef Carbonnade tonight.

Longhorned · Post by **Longhorned** » Sun Sep 28, 2014 11:57 am

It's Indian summer so I'm firing up the grill for hot dogs. I got those Boar's Head hot dogs in the natural casings. They have that great 'snap' to them. And I like those King's Hawaiian hot dog buns, with the split top like a New England frankfurter roll.

scumdevils86 · Post by **scumdevils86** » Mon Sep 29, 2014 9:31 pm

The beef carbonnade was amazing

Lando05 · Post by **Lando05** » Mon Sep 29, 2014 11:12 pm

French Dip from Kneeders

Chicat · Post by **Chicat** » Tue Sep 30, 2014 4:23 am

Salmon marinated in pineapple juice and grilled, with a side of mashed zucchini.

azgreg · Post by **azgreg** » Tue Sep 30, 2014 6:03 am

Just picked thru left overs in the fridge.

CalStateTempe · Post by **CalStateTempe** » Tue Sep 30, 2014 6:04 am

Anyone have any good blue crab recipes?

BearDown89 · Post by **BearDown89** » Tue Sep 30, 2014 9:03 am

azgreg wrote:Just picked thru left overs in the fridge.

Me too. Cold congealed sesame and lemon chicken, and chow mein from the Chinese place around the corner. Handful of mini goldfish crackers from the kids' snack drawer. Several generous slugs of milk from the jug.

Coop Cat · Post by **Coop Cat** » Tue Sep 30, 2014 9:19 am

UAEebs86 wrote:Sloppy joes and tater tots

I have had a craving for this!! Might have to happen this week.

Not for dinner but instead for my lunches at work for the next couple days, last night I grilled a pork tenderloin that I marinaded during the day and also made a quinoa, spinach, y egg mixture that will be eaten as a cold salad. First did the quinoa with chicken stock in a regular pot then combined that with frozen (defrosted) spinach, egg, y spices in a wok. Came out pretty good!!

Longhorned · Post by **Longhorned** » Tue Sep 30, 2014 9:26 am

azgreg wrote:Just picked thru left overs in the fridge.

Me, too, and threw it all together and cooked it as a soup. Beef short ribs, beef stock, black-eyed peas, and farro, covered liberally with grated parmigiano reggiano. My wife asked if we could have it again, and I said probably not.

azgreg · Post by **azgreg** » Tue Sep 30, 2014 9:33 am

Longhorned wrote:
azgreg wrote:Just picked thru left overs in the fridge.
Me, too, and threw it all together and cooked it as a soup. Beef short ribs, beef stock, black-eyed peas, and farro, covered liberally with grated parmigiano reggiano. My wife asked if we could have it again, and I said probably not.

Mine was some pot stickers, elbow pasta with a pesto sauce, and peas and carrots.

azgreg · Post by **azgreg** » Tue Sep 30, 2014 6:33 pm

Anybody watch Bizarre Food With Andrew Zimmerman? I can't imagine what something tastes like when says "That was hard to swallow."

Longhorned · Post by **Longhorned** » Tue Sep 30, 2014 8:13 pm

Scottish Lake Entive trout in buttery lemon sauce. That's one fatty red-fleshed steelhead trout.

Best crusty baguette on the planet

Rockets

gumby · Post by **gumby** » Wed Oct 01, 2014 5:06 pm

Longhorned, you and the missus need to head up to Chicago!

http://www3.illinois.gov/PressReleases/ ... cNum=12670

Governor Quinn Announces the Wait is Over for Chicago’s First Olive Garden Restaurant
New Restaurant Bringing 170 Jobs, Never-Ending Pasta Bowl and Unlimited Breadsticks to Help Feed Illinois’ Growing Workforce

Chicat · Post by **Chicat** » Wed Oct 01, 2014 5:16 pm

There goes the neighborhood.

Longhorned · Post by **Longhorned** » Wed Oct 01, 2014 6:34 pm

Olive Garden aside, I cooked lentils and basmati in chicken stock with Persian dried limes and cumin, covered in caramelized onions. A full protein with lots of vitamins and fiber. It made me miss meat. There's always tomorrow.

Longhorned · Post by **Longhorned** » Thu Oct 02, 2014 6:53 am

Last day of Indian Summer. For a farewell I'm grilling Mahi-Mahi basted in a pineapple teriyaki.

I'll go back to being autumnal about the whole thing tomorrow. Projected highs in the 50s and 60s as far as the eye can see. Time for squashes and root vegetables and mashed potatoes with gravy and prime rib and pork roasts and buttery roasted chickens. And apple pies. And pumpkin pies.

azgreg · Post by **azgreg** » Thu Oct 02, 2014 7:08 am

Lasagna

gumby · Post by **gumby** » Thu Oct 02, 2014 11:29 am

Spokane had two Olive Gardens before Chicago had one. So progressive here.

azgreg · Post by **azgreg** » Thu Oct 02, 2014 11:55 am

Wings: Bone in or bone out?

CalStateTempe · Post by **CalStateTempe** » Thu Oct 02, 2014 11:57 am

Jamaican Jerk Chicken.

Longhorned · Post by **Longhorned** » Fri Oct 03, 2014 5:42 pm

I made a big meat loaf. And a big pot of rigatoni. And a big pot of Marcella Hazan's butter tomato sauce with lots of La Quercia prosciutto crudo. And I grated a bunch of parmigiano reggiano. And assembled lots of mozzarella.

Then I mixed the rigatoni with the sauce, and I cut the big meat loaf into large cubes, and then assembled a big roasting pan filled with the pasta, sauce, big cubes of meatloaf, parmigiano reggiano, and mozzarella, and then I baked it in the oven.

Pasta al forno.

gumby · Post by **gumby** » Fri Oct 03, 2014 8:17 pm

Chicken Fried Steak. Mashed taters.

Longhorned · Post by **Longhorned** » Tue Oct 07, 2014 8:37 am

Last night I made "bachelor dinner":

Chicken thighs roasted with apples, celery, and carrots covered in a cognac gravy, served over mashed potatoes with a side of lingonberry jam.

I used to make it for myself all the time when I was a poor bachelor in grad school, except back then there was no homemade stock or roux, and was just a microwaved potato covered with a boneless skinless chicken breast cooked in the pan with a gravy made from a can of Campbell's beef consommé, a can of beer, and thickened with Wondra.

EOCT · Post by **EOCT** » Tue Oct 07, 2014 11:14 am

Longhorned wrote:Last night I made "bachelor dinner":

Chicken thighs roasted with apples, celery, and carrots covered in a cognac gravy, served over mashed potatoes with a side of lingonberry jam.

I used to make it for myself all the time when I was a poor bachelor in grad school, except back then there was no homemade stock or roux, and was just a microwaved potato covered with a boneless skinless chicken breast cooked in the pan with a gravy made from a can of Campbell's beef consommé, a can of beer, and thickened with Wondra.

Like the sound of that recipe, LH---thanks!

Your last recipe took me back to grad school. Oyster crackers, two recipes; first, oyster crackers topped with the cheapest ranch dressing available. Excellent.

Second, the very best, takes a strong imagination but it works. Oyster crackers in a small bowl topped with a little tomato sauce jacked with hot sauce. Then imagine hard, hard eating shrimp cocktail. Worked every time! Delicious! Then back to the books.

Merkin · Post by **Merkin** » Tue Oct 07, 2014 11:38 am

Longhorned wrote:Last night I made "bachelor dinner":

Chicken thighs roasted with apples, celery, and carrots covered in a cognac gravy, served over mashed potatoes with a side of lingonberry jam.

I used to make it for myself all the time when I was a poor bachelor in grad school, except back then there was no homemade stock or roux, and was just a microwaved potato covered with a boneless skinless chicken breast cooked in the pan with a gravy made from a can of Campbell's beef consommé, a can of beer, and thickened with Wondra.

Well, actually a poor student was myself living on boxed mac and cheese at 25c or ramen at 12c, or a huge 5 pound bag of tortilla chips from Costco.

This was dinner last night, stir fry with Mr. Yoshido's as a sauce on the meat and the veggies fried in garlic infused oil.

Chicat · Post by **Chicat** » Tue Oct 07, 2014 11:49 am

We had stir fry too! Shrimp instead of beef. Didn't look nearly as appetizing as what you have there Merk.

PieceOfMeat · Post by **PieceOfMeat** » Tue Oct 07, 2014 5:48 pm

Ramen

Chicat · Post by **Chicat** » Tue Oct 07, 2014 6:08 pm

Steak & Trader Joe's fire roasted veggies.

azgreg · Post by **azgreg** » Tue Oct 07, 2014 6:25 pm

Stew and biscuits.

Longhorned · Post by **Longhorned** » Tue Oct 07, 2014 8:12 pm

Norwegian fjord trout, broiled with a lemon-butter sauce. Had it over a bed of emmer wheat. Rockets. Concorde grapes for dessert.

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