And tonights wine pairing did not suck either.........
What's for Dinner?
- Thread starter ffemt128
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You should have done a blind test!
But your QRP test is good to know, too. I love seeing those "Woo-hoo" stickers!
But your QRP test is good to know, too. I love seeing those "Woo-hoo" stickers!
It was my friend since I don't know how to make this big "soup"...lol
But it was kept simple this time with only some pork, some good italian sausage, but a typical sancocho they call it that it has 7 different types of meat (pork, chicken, beef, etc) and many different types of "rublos" (yuca, plaintain, etc).
I really enjoy it this time when the temps start dipping a bit.
I had a near-crap experience with dinner tonight, but it turned out okay.
I bought 2 lbs of mussels, and crafted a dinner menu around that. I decided on cooking the mussels with 'shrooms, garlic, shallots, tomatoes, herbs, etc., then removing them from their shells, and serving over spinach tagliatelle pasta. Plus a few nice sides. I got everything prepped, awaiting my DW to come home, and started the final stages of cooking.
Well, I started inspecting/washing the mussels, and almost all of them were dead! All but about 4 out of ~50 were open and unresponsive. The tag on the mussels bag said that they were processed on 9/18. which, believe it or not, is within the window of acceptability. (Except for the "dead" part!
) Bad timing, but I walked briskly back to the grocery store, expressed my displeasure, and got a fresh(er) replacement, and back home to cooking, which all took about 1/2 hour. Then I discovered that I ruined the 'shooms/shallots part of the dish in all the hubbub, and had to re-prep and re-cook that.
Soooo, finally, I cooked the mussels with sauteed 'shrooms, shallots, garlic, tomatoes, ho-made white wine, ho-made shrimp stock, thyme, basil, and parsley. This was served over spinach tagliatelle, with lots of Grana Padano. Sides included roasted fennel slices, and sauteed/braised purple kale with onions, seasoned with stock and marjoram. A nice side salad with arugula, frisee, and romaine topped things off.
(After dinner, I had to cook the dead mussels to put them into our compost bin. The smell made me retch.
Just imagine what would have ensued if a newbie had bought these mussels as their first attempt!)
I bought 2 lbs of mussels, and crafted a dinner menu around that. I decided on cooking the mussels with 'shrooms, garlic, shallots, tomatoes, herbs, etc., then removing them from their shells, and serving over spinach tagliatelle pasta. Plus a few nice sides. I got everything prepped, awaiting my DW to come home, and started the final stages of cooking.
Well, I started inspecting/washing the mussels, and almost all of them were dead! All but about 4 out of ~50 were open and unresponsive. The tag on the mussels bag said that they were processed on 9/18. which, believe it or not, is within the window of acceptability. (Except for the "dead" part!
) Bad timing, but I walked briskly back to the grocery store, expressed my displeasure, and got a fresh(er) replacement, and back home to cooking, which all took about 1/2 hour. Then I discovered that I ruined the 'shooms/shallots part of the dish in all the hubbub, and had to re-prep and re-cook that. Soooo, finally, I cooked the mussels with sauteed 'shrooms, shallots, garlic, tomatoes, ho-made white wine, ho-made shrimp stock, thyme, basil, and parsley. This was served over spinach tagliatelle, with lots of Grana Padano. Sides included roasted fennel slices, and sauteed/braised purple kale with onions, seasoned with stock and marjoram. A nice side salad with arugula, frisee, and romaine topped things off.
(After dinner, I had to cook the dead mussels to put them into our compost bin. The smell made me retch.
Just imagine what would have ensued if a newbie had bought these mussels as their first attempt!)
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Boatboy24
No longer a newbie, but still clueless.
(After dinner, I had to cook the dead mussels to put them into our compost bin. The smell made me retch.
Might have been better suited for outdoor cooking if you have a gas grill. Probably too much hassle for charcoal though. Looks like it turned out very nice in the end, and you got some extra exercise.
We once again had those lamb shoulder chops that are practically rib chops!
I grilled green beans and onions (balsamic); grilled wedges of cabbage (Za'atar); grilled fingerling potatoes (smoked paprika, garlic); leftover wilted spinach (garlic, EVOO); grilled lamb chops (dry-brined, then coriander, fennel, and garlic powder).
I grilled green beans and onions (balsamic); grilled wedges of cabbage (Za'atar); grilled fingerling potatoes (smoked paprika, garlic); leftover wilted spinach (garlic, EVOO); grilled lamb chops (dry-brined, then coriander, fennel, and garlic powder).
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Chicken Piccata. Many thanks for the recipe from my good friend Giada........
She's your friend, too?Chicken Piccata. Many thanks for the recipe from my good friend Giada........
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Crickey they are big chops. you must have some pretty big sheep over there.BTW you are eating well when I look back over this thread. Good to see we all enjoy our lives and that eating enhances our quality and experience…
Chicken Piccata. Many thanks for the recipe from my good friend Giada........
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The provocative chef. Cooking and recipe design is not her only asset. I wonder what she's like when degassing her must.
What a lucky girll. She’s got a bunch of old drunks salivating…
Boatboy24
No longer a newbie, but still clueless.
haha you’re fast. Very good. Yes her bazooka's look just as fleshy as 'sour-grapes' lamb chops. Just remember that technically they are just bags of fat, but they look good.For a moment, I thought you were referring to the Giada post.
My wife is a scientist. Ergo, I have been known to compliment her adipose tissue... and survive!
Braised Swiss chard (sauteed onions, red pepper, lemon); roasted Swiss chard ribs; seafood orzo (cilantro); roasted cauliflower (applewood seasoning, butter); seared Sockeye salmon (caper, garlic, parsley, EVOO sauce); side salad (frisee and romaine). Washed down with ho-made Vidal.
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