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What did you have for dinner? -Part dois

Last Night

Rotelle w/ butter & parsley

Parmasan roasted Cauliflower

Garlic Bread


Tonight

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I made beef stew and had another kind of stew called polenta. I was surprised they both were tasty despite my do not add salt practice.

And for dessert I had store bought flan made by a local. It was not bad though I've had better elsewhere.

BTW: anyone have a good Al-Khabsa recipe?
 
I made beef stew and had another kind of stew called polenta. I was surprised they both were tasty despite my do not add salt practice.

And for dessert I had store bought flan made by a local. It was not bad though I've had better elsewhere.

BTW: anyone have a good Al-Khabsa recipe?

Polenta is not a stew. Today, it is boiled cornmeal. Traditionally it has been made from farro (an early form of wheat), chestnut flour, millet, spelt (wheat), and chickpeas. It is a dish that has been around since Roman times, probably earlier. Essentially the base for a porridge. It can be fried, toasted, served as is, enjoy spices and or herbs, but it is not a stew. Add vegetables, meats, poultry and fish, it is a porridge. The fineness of the grain and the amount of time it fully boiled or steamed will affect the texture, the idea is too fully bloom the grain.
 
Chicken Sofrito (The more Israeli/Middle Eastern sort of version).
 
Last Night

IMG_5227.jpg

Tonight

Enchiladas
 
Polenta is not a stew. Today, it is boiled cornmeal. Traditionally it has been made from farro (an early form of wheat), chestnut flour, millet, spelt (wheat), and chickpeas. It is a dish that has been around since Roman times, probably earlier. Essentially the base for a porridge. It can be fried, toasted, served as is, enjoy spices and or herbs, but it is not a stew. Add vegetables, meats, poultry and fish, it is a porridge. The fineness of the grain and the amount of time it fully boiled or steamed will affect the texture, the idea is too fully bloom the grain.

Polenta was generally made in the old country for holidays. My grandmother made it for special occasions. It was made with yellow corn meal, full of butter, sour cream but very tasty. Each region whether Italian, Balkan, and throughout the Mediterranean area have their own take on it.

Tonight it was City Barbecue.
https://www.citybbq.com/menu/
I had a mouthwatering beef brisket sandwich with awesome barbecue sauce, corn pudding and sweet vinegar slaw. Yum.
 
cheese pizza
2 pretzel breadsticks with cheese

good local restaurant. we have enough leftovers for lunch tomorrow.
 
Smoked brisket chili over rice.
 
Not tonight, but a dinner I did recently that turned out great. Pork tacos.

The pork was brined over night in a lime juice based brine then cooked in a slow cooker and shredded. The brine gave the meat a nice citrusy zing.

BBQ sauce was a mix of a sweet and spicy store bought sauce simmered with sprite and tequila along with some chipotle powder. A nice mix of sweet and heat.

Then I made a cilantro lime cream sauce to provide a bit of a cool refreshing flavor to layer over the heat of the BBQ sauce.

Finally, did a slaw for some crunch, using carrots and red/green cabbage. Mixed the cilantro lime sauce with some Dijon and hot sauce to give it a tangy kick, and tossed the slaw in that.

All on a skillet toasted corn tortilla. The whole thing was fabulous, with a lot of layers to the taste. Definitely has been added to my list of “go to” meals when I want to show off something tasty.

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Sent from my iPhone using Tapatalk
 
Massive strip steaks, well marbled. Mine rare, hers medium-rare.





Tonight is either going to be grilled sausages with some sort of greens, or my braised then dry-rubbed and slow cooked ribs. I was going to do the ribs, but we'll get hit with what looks like an increasingly serious storm tomorrow so grilling will be off the table.
 
I used my slow cooker and I made ... mac and cheese! I never thought it would work but it did. I havent had mac and cheese since I was in college, but I doubt I'll be doing this again because it just aint healthy.
 
Smoked Vienna Sausages and Beef Cup of Soup.
 
I used my slow cooker and I made ... mac and cheese! I never thought it would work but it did. I havent had mac and cheese since I was in college, but I doubt I'll be doing this again because it just aint healthy.

I was going to ask how it compares to a proper mac and cheese, aka, not the kind of 'easy mix' mac and cheese that I occasionally ate back then. I've ordered it on a whim while at a bar a few times (another thing that doesn't seem to happen so much anymore) and have been very pleasantly surprised. Nothing like the boxed slop.

I guess I may have to dig out my own slow cooker and make something up...




Was the cheese in the whole time? Did you make pasta first? Did you guesstimate a mixture of water/cheese/pasta and perhaps stir it a couple times while it was cooking? How'd it go?
 
cheddar and rice burrito w/ mild sauce
quinoa with spinach / brown rice, cranberries, and red peppers
 
T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:

Gotta love a T bone, two steaks in one. :mrgreen:
 
T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:

Gotta love a T bone, two steaks in one. :mrgreen:

That seems a bit pricey for a bargain unless it is both very good and well trimmed, but I sure do like how you think!

:2wave:
 
That seems a bit pricey for a bargain unless it is both very good and well trimmed, but I sure do like how you think!

:2wave:

USDA choice, fresh unfrozen goodness in a cryovac bag!

There is not a Cossco any were near here either. Just a grocery store known for fresh meat.

Cheap for here, believe me.
 
USDA choice, fresh unfrozen goodness in a cryovac bag!

There is not a Cossco any were near here either. Just a grocery store known for fresh meat.

Cheap for here, believe me.

Oh I do, and my dad would approve........ back in the 70's (he is long dead) he would buy a years worth of streak if he found a great deal, and would use double gal freezer bags around two at a time and then he (Mom actually) would chuck them in the deep freezer we had in the basement.

Steak cooked on his Weber was his favorite meal.

Almost always NY Strip though.

:thumbs:
 
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Oh I do, and my dad would approve........ back in the 70's (he is long dead) he would buy a years worth of streak if he found a great deal, and would use double gal freezer bags around two at a time and then he (Mom actually) would chuck them in the deep freezer we had in the basement.

Steak cooked on his Weber was his favorite meal.

Almost always NY Strip though.

:thumbs:

Not even a month ago I bought an 18 lb. whole rib eye for $6.99 and had it cut and wrapped 2 per.. And I have and upright deep freezer....

So yes I am set for some time. :mrgreen: I also have a back up Generator ready to run in case the power goes off. :lol:
 
Not even a month ago I bought an 18 lb. whole rib eye for $6.99 and had it cut and wrapped 2 per.. And I have and upright deep freezer....

So yes I am set for some time. :mrgreen: I also have a back up Generator ready to run in case the power goes off. :lol:

A man who thinks ahead....there are so few of us left!

:2wave:
 
T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:

Gotta love a T bone, two steaks in one. :mrgreen:

Now I'd have been impressed if you set out to hunt down an auroch, got one, dressed and froze what you weren't feasting on with the folks. Especially since they are extinct. :)

Just a note: When I come over, I like my filet mignon buttered and peppered, rare. Pan seared with garlic, finished in the oven at its highest temperature for 4 minutes.

I don't recall where I got this recipe, but it was dinner tonight with sides of shrimp toast:

1 pound white firm flesh fish fillet

Marinade
1 egg white
1/8 teaspoon salt
2 teaspoons rice wine
1 tablespoon cornstarch

Soup
2 tablespoons grapeseed oil
1 tablespoon Szechuan hot bean sauce
One 1" piece of ginger peeled and sliced
4 cloves garlic sliced
1 scallion cut into 1/2" pieces
1 tablespoon Szechuan peppercorns
1/4 cup Szechuan dried red chili peppers
1 tablespoon rice wine
2 teaspoons soy sauce
2 cups fish or chicken stock
2 celery stalks sliced
1 cup napa cabbage cut up


Cut fish into 2" pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes.
Heat oil in a large pot. Add hot bean sauce and stir until fragrant, about 1 minute. Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil.
Place celery and napa cabbage in a clay casserole. Lay marinated fish on top.
Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through.
Serve over steamed brown rice.

Lots of Green tea. Lemon ices for desert.
 
I was going to ask how it compares to a proper mac and cheese, aka, not the kind of 'easy mix' mac and cheese that I occasionally ate back then. I've ordered it on a whim while at a bar a few times (another thing that doesn't seem to happen so much anymore) and have been very pleasantly surprised. Nothing like the boxed slop.

I guess I may have to dig out my own slow cooker and make something up...




Was the cheese in the whole time? Did you make pasta first? Did you guesstimate a mixture of water/cheese/pasta and perhaps stir it a couple times while it was cooking? How'd it go?

I threw everything into the pot: bits of butter, uncooked mac noodles, shredded cheese, milk, seasonings. Mix it all up so the pasta gets covered and cook on low for about 2-3 hours. Works.
 
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