Sat- Went to a Central/South American Cuisine restaurant called El Rinconcito. Had the Combo Latino which was a salad with chipotle ranch dressing (garnished with jicama, yum), an amberjack fillet with chimichurri (sp?), and large shrimp coated with jalapeno cheese and wrapped in bacon. Outstanding.
Sun- Grilled some Johnsonville Brats after simmering them in beer, onions and garlic. Served on buns with spicy mustard and 1015 yellow onions. Washed them down with some fresh Celis White (that's a Belgian Wit Beer).
-- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~ Thomas Tomazin Parallel Scalable Processor Design MOTOROLA SPS, Inc. t...@nano.sps.mot.com 505 Barton Springs Rd. Suite 1055 Austin, Texas 78762
"How therapeutic it is to surround yourself with people weirder than yourself." --Spalding Gray
Well, to go along with the last Star Trek (boo-hoo!) I made a broccoli and corn chowder, had challah, a salad with carrots, peas, and blanched green beans (hubby is out of town and would never eat that), and a steamed chocolate pudding for dessert. I love my pressure cooker. Of course, I shared this with a friend.
I had take out. Swiss Chalet. I ate the double leg dinner. Now I feel like I have a giant rock in my stomach and this is 4 hours later. But of course the food was free, so it was good!
-- Ken Wong | "D-OHH!" AC608 | "A DEER!" | "A FEMALE DEER!" - Homer, Marge & Lisa Simpson
Well, we had three other couples over to our house for the first of our international dinners. We plan to meet every 2-3 months, each night at a different home, and each time for a different cuisine. The idea is one couple provides the pre-dinner nibbles, another the first course, the hosts provide the main course and anothr couple does dessert.
We decided to eat *Mediterranean.* The first couple brought thin toasted French bread rounds, some with pesto and anchovies, others with tapenade.
The first course was squid hoods stuffed with rice and pine nuts and served with a tomato sauce. This was accompanied with an anise flavoured drink.
I cooked rabbit in a spiced red wine sauce. It was served with an Italian salad, carrots cooked with capers, and mushrooms with tomato and rosemary (the vegetable dishes fromMarcella Hazan's book. This was served with a choise of Italian white or red wine.
For dessert the fourth couple provided a french fruit flan and they brought along a selection of liqueurs from Mediterranean countries. (No we didn't work our way through the lot :-) )
We finished with coffee, florentines and amaretti. We had a great night. It was extra fun because each course was a surprise, yet the menu fitted together well. And no one was faced with the daunting task of preparing several courses - we're all pretty busy and no one really has time for a kitchen marathon these weekends. There was a lot of fun in the planning.
No shortage of volunteers to host the next dinner in a couple of months :-)
-- < The floggings will continue until morale improves > < pchu...@actrix.gen.nz > < Pat Churchill, Wellington, New Zealand >
I had vegetarian sukiyaki: spinach, onions and tofu cooked together in a mixture of 1/2 cup water, 1/2 cup soy sauce and 2 TP sugar. It's a great low fat meal that you can eat as much as you want without feeling guilty :-) (Other stuff that can be used:mushrooms and ground beef; brown the beef first before putting in the other ingredients, reserving the block of tofu for last.)
For dinner I had Chop, some eggs (fried with onion and green chilli), hamburger helper and tuna helper and some potato chips. I was just making the tuna helper when it didn't seem too appetizing, so I made some hamburger helper ( I used ground chicken instead of the ground beef). Now I have all this food in the fridge that I 'm sure I'm going to hate eating today. I'll have to get somebody else to eat it so that I can justify cooking tomorrow. Hey finals are over and I don't have anything else to do. Maybe I should explain the chop thing. It may not be what you all thought it was. It has some cooked and shredded meat that's covered with mashed potatoes and then covered with bread-crumbs. It is then fried in oil. Very good and pretty in-expensive. I make it whenever I have some meat that didn't turn out to be too good. Well that was it. Till again,
-Manzoor. ^_^ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ + Email manz...@ccwf.cc.utexas.edu + 'Every crisis is an opprtunity.' + ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In article <Cq47q9....@ucdavis.edu>, szbor...@chip.ucdavis.edu () writes: >Michael Schmitz (m...@pta.pyramid.com.au) wrote: >: Ok .... so I'm a little bored ... and a tad curious .... lets >: start a new thread .....
>: So ..... what did you have ..... ????
>: >: Michael.
Chicken Nuggets & Tater Tots Michael ... what else? :-)
***************************************** * Ann Schadler - AMS1 * * VP for Student Affairs Office * * Lehigh University * *****************************************
Last night in honor or the finale of Star Trek the next generation I ordered delivery from the Hunan Regent. My chicken in lettuce leaf and brocoli with garlic sauce were good. The steak kew I ordered for my honey ended up being some kind of breaded sweet&sour thingy. He said it was ok, after he got over the shock.
DB -- "Helpless feelings diminish when you move into useful activities." Descent of the Dove
last night... mmm ?? oh yeah... store had broccoli and london broil on sale so.....
steak sliced thin, pan cooked until just done in garlic,ginger,redpepper, then scallions, daikon, hoisin sauce, water, and Melinda's added.. cooked a bit, more then broccoli tossed in till heated. served over basmati rice. mmmm Mike Schechter | Mike_Schech...@isr.syr.edu Systems Engineer | i...@syr.edu Institute for Sensory Research | (315)443-9742
A roasted chicken after marinating in Chiavettas. Vidalia onions and yellow squash roasted in the same pan. Risotto with porcini shrooms and plenty of black pepper :0
>Cool thread! I think it should be kept alive for a long time, it's >especially refreshing to hear what people REALLY ate last night!
My dinner was confusing last night. Since my husband had eaten a late lunch, we decided to eat something small -- just quesedillas on the grill (made with tortillas and salsa purchased last weekend in Austin!!).
However, the cheese we intended to use had gone moldy, so quesedillas were out, and my husband decided he just wasn't hungry anyway. Meanwhile, I'd been roasting peppers, grilling zucchini, and boiling pasta for pasta salad anyway, so I decided to steal the pasta away from the salad and make a little pasta with vodka sauce instead (of course we didn't have any vodka...but it was still quite tasty).
Afterwards I was stuck with a bunch of peppers to peel and needed to cook more pasta for the salad, so I shoved all the pasta-salad-in-progress ingredients into the fridge and decided to deal with it another day (which means there was nothing for lunch today, sigh).
Later that evening, we spread butter and sprinkled cinnamon sugar on the tortillas, rolled them up, and nuked them for 30 seconds....mmm, great dessert!
Tonight, maybe I'll roast a chicken....we can use the leftovers in the pasta salad (should I actually be motivated to finish making it tonight).
Last night I fired up the old grill (not the newspaper cooker!) and cooked steaks. Served up with fresh cantelope and fresh corn.
The steaks were 'london top broil' and pork blade steaks. All were very good and I cooked more than we needed so we could freeze some and enjoy it another day, too.
In article <2rpnl6$...@news1.mcs.com>, bulka <bu...@mercury.mcs.com.> wrote: >A McDonald's hamburger (The Flinstone's Mugs are excellent kitsch-ware, >but I hate having to eat the "food" that comes with)
Just a side note to this comment. You don't *have* to eat the food. You can usually just buy their promotional items. If the counter-person doesn't want to/know how to do it, ask for the manager. FYI, you can do this with their collectible 'Happy Meal' toys as well. The kids don't want the food either ... they usually just want the toy, so buy it and go eat someplace good.
Oh, yeah, the thread. Related to the above, too. Finally broke down and took the kid to Chucky Cheese. Suggest you skip the food there as well. 'urp'
Thomas Fenske Duke University Press tfdpr...@acpub.duke.edu "You can lead a horse to water, but a pencil must be lead." Stan Laurel
We had a favorite standard at our house: "stuff". Typical recipe:
Take a package of whatever meat jumps into your hand when you open the freezer. Thaw. Open the spice cabinet. Take appropriate spices for whatever strikes your fancy. Chop up onions and garlic, and saute in whatever oil seems appropriate with whatever you've already grabbed. Chop up the meat, throw in other veggies that catch your eye.
Taste. Determine whether rice, noodles, or potatoes are called for. Choose and cook accordingly. Mix in if desired.
Eat. Demolish kitchen looking for more.
Last nights creation was a very delectable mixture of brats, tomatoes, basil, garlic, onion, and noodles.
>Last night for dinner I made a dish that I had seen made in a workshop on >Saturday. It was polenta, layered in a baking dish with a cheese mixture in >between the layers, and parmesan on the top. The cheese layer had mozarella, >roquefort (was supposed to be gorgonzola, but that's what I had), parmesan and >mascarpone. The polenta came out great, but I think that if I make it again I'll >use less cheese.
Tonight I'm making a dinner for friends in honor of the approaching summer season (here in Seattle we get excited about imminent sunshine :) ). We're having:
Fried Sage Leaves with Lemon Arugula and Pear Salad Grilled Quail with Cumin Green Beans with Tomato and Coriander Lemon Pots du Creme Chocolate-Ginger Biscotti
Last weekend I made the Lemon Pasta w/ Roasted Asparagus that was posted earlier (maybe not this newsgroup, but thanks anyway), it was wonderful!!! I highly recommend it and it was not very difficult to make at all. I added chopped vine ripened tomatoes, sauteed mushrooms and shrimp to the recipe, it follows:
Lemon Pasta with Roasted Asparagus Adapted from _Little Meals_ by Rozanne Gold, source Seattle Times
10 asparagus stalks, ends snapped 1 1/2 cups whipping cream 1 Tbsp olive oil, divided 1/3 cup plus 2 Tbsp grated 1/2 tsp salt, divided Parmesan cheese, divided 12 oz fettuccine 1/8 tsp cayenne pepper 1 cup dry white wine 4 Tbsp butter 3 shallots, chopped 1 Tbsp minced chives 3 lemons 1 Tbsp minced mint
Wash and dry asparagus. Place stalks in a baking pan large enough to hold them in one layer, and gently rub them with 1/2 tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a preheated 425 degree oven for 12 to 15 minutes, depending upon the thickness of the stalks. When cool enough to handle, cut into 1/2-inch pieces.
In a generous amount of salted boiling water, cook the fettuccine until al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive oil.
Pour wine into a large skillet or pan. Add shallots. Reduce over medium heat to one half. Wash lemons well with soap and water, rinse and dry. Add grated rind and juice from 2 lemons to the wine. Simmer 2 minutes.
Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese, 1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly, about 4 minutes, or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce, cooking 1 minute. Add asparagus, pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated with sauce and heated through.
Divide pasta evenly in heated plates or soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint.
Thursday (Thursday seems to be a big cooking day for us all) I am going to make chicken and stuffing casserole and bubbles and squeak (also from this group), they follow also.
CHICKEN (OR TURKEY) AND STUFFING CASSEROLE
Saute 1 small onion and 2 stalks of celery (chopped) in 1 stick of butter. Mix with 1 package of Pepperige Farms herb stuffing and 1 and 1/2 cups of chicken or turkey stock. Reserve 1 heaping cup of stuffing mix for later. Press remaining in greased 2 quart casserole dish. Top with 2 to 3 cups of chopped cooked chicken or turkey. Top that with a mixture of 1 cup sour cream and 1 can of condensed creamy chicken soup (or chicken and mushroom). Sprinkle remaining stuffing mix on top and cook in 350¡ oven for 30 minutes.
VARIATIONS: Add chopped water chestnuts, mushrooms, or pecans.
4-5 slices bacon-browned & chopped. Save the fat!! 1/2 cup chopped ham fresh ground pepper to taste (salt)
mash the potatoes with your hands-don't mash them too much-just smash them up. Add the rest of the ingredients except for the reserved fat. Toss gently to mix.
Heat (preferably in non-stick) pan. Place bacon fat in pan...press potato mixture on top.
Brown over medium heat until golden brown on bottom (about 1/2 hour).
Invert on plate & serve.
ENJOY! I (we) sure did (will)! Brenda my own stuff, not my employers
Last night's dinner was two very small chuck steaks cooked over my electric counter top barbecue. They were marinated in soy sauce, pepper, parsley, and garlic powder over night. With this, I had some yams and some string beans.
-- My name is Stan Horwitz and my E-mail address is s...@astro.ocis.temple.edu My opinions are all mine. They do not reflect those of my employer.
: Last night in honor or the finale of Star Trek the next generation I : ordered delivery from the Hunan Regent. My chicken in lettuce leaf and : brocoli with garlic sauce were good. The steak kew I ordered for my honey : ended up being some kind of breaded sweet&sour thingy. He said it was ok, : after he got over the shock.
In honor of last night's Star Trek episode, I invited a few die hard Star Trek fans over. We all ordered dinner from a local pizza place for delivery. I had a fried chicken dinner with french fries and a lot of ketchup. It was quite good. Most everyone else had Philly cheese steak sandwhiches with french fries. One person who is a vegetarian just had a small plain pizza. We all washed down our dinner with either Pepsi, Coke or a diet version. We also had beer, but I didn't drink any of it.
-- My name is Stan Horwitz and my E-mail address is s...@astro.ocis.temple.edu My opinions are all mine. They do not reflect those of my employer.
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