What did you have for dinner? -Part dois

PoS said:

If I can make a suggestion, Lane- I would use lime instead of lemon.

My marinade for leg of lamb is: Worcestershire sauce, extra virgin olive oil, lime, rosemary, oregano, garlic and butter.

I would insert the slivers of garlic into the flesh by poking it with a knife, then brown the outside of the lamb first with clarified butter, then put all the rest of the ingredients over it before placing it in the oven.

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I'm pretty sure there was garlic too, but indeed no lime. The wife did it this time so I don't know every ingredient.

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary, trimmed of as much visible fat as possible

½ cup whole-milk yogurt
¼ cup chopped fresh mint, plus more for garnish
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt, or to taste
2 teaspoons freshly ground black pepper (I've substituted a tbs of hot sauce for the ground pepper, had better success for a more even heat flavoring, I've also added a tsp each of ground nutmeg and cinnamon to the marinade)

Mix the ingredients well, rub into the lamb, and let sit in a large ceramic glass covered casserole baking dish for an hour basting every ten-fifteen minutes, if longer, place in the fridge. Preheat the oven to 425 degrees. Uncover, baste with the marinade and roast for a half hour. If it looks like the exterior is beginning to burn, reduce the heat to 350. For the next hour or so, using a meat thermometer check in the thickest portions for an internal temperature every 10-15 minutes until reaching 130 for medium rare (125 for very rare). Remove from oven, let rest for 10-15 minutes, start carving and serve.

From NE India and parts of SE Asia, the recipe for the marinade is similar, but made with an addition of currie powder. Often served with an orange yogurt sauce and harissa for alternating flavors, on the side.

4-5 lb leg of lamb, shank removed, trimmed of all visible fat

1 cup plain yogurt
4 tablespoons Orange zest
1/4 chopped mint leaves
2 crushed cardamon pods
3 large garlic cloves, minced
1 tablespoon cracked black pepper or 2 tbs of hot sauce
Salt to taste or not
Optional 2 tbs of curry powder

Mix the ingredients well, pour over the lamb in a large ceramic casserole baking dish turning until the lamb is evenly coated, let sit for an hour. turning every 15 minutes. Place in a preheated oven for 30 minutes. If it looks like it might be beginning to burn, reduce heat to 350. Baste with the marinade and juices at the bottom of the dish. Return to the oven for an hour, turning and basting every 10-15 minutes, until checking with a meat thermometer in the thickest portions for an internal temperature of 130 for medium rare (125 for very rare).

Let rest after removing from oven for 10 minutes or so, carve and serve at the table. Serve with either or both orange yogurt sauce and harissa on the side.

Then there's my father's method. Bring it home to the wife and say cook it. If she doesn't beat you about the head with the leg, you can look forward to a delicious dinner. If she does beat you about the head with it, it won't matter, you'll be unconscious in no condition to enjoy it. Have a few shots of whiskey before coming home with the leg of lamb. Might as well enjoy something.

Variations on a theme.

Took the second to last pak of Nisqually Indian Hatchery has not eaten in many months so it has no fat and no flavor SteelHead out of freezer and have it marinating in a Whiskey/Orange concoction, to be served with Uncle Bens "Infusions" something or another which is not very good but the wife had a coupon......and she loves her couponing....... and fried cabbage.

2 lbs fresh salmon - thick slices (3-4)
1/4 Cup whiskey
1/4 Cup orange juice - fresh
1/4 Cup soy sauce
4 TBs apple cider vinegar (the real stuff)
4 TBs honey
4 cloves garlic - minced
3 Tbs olive oil - light
1 Tbs fresh cracked black pepper
1 Tbs salt




Hoping for the best.

EDIT: If I get this free fish again I am going to smoke it, like seemingly most everyone else does.

went to McAlister's deli tonight.

1/2 veggie sandwich (avocado, onions, cucumbers, peppers, and herb mayo)
cup of broccoli cheddar soup

i like the place. staff was awesome, too.

We had pasta with asparagus and parm.

Helix said:

went to McAlister's deli tonight.

1/2 veggie sandwich (avocado, onions, cucumbers, peppers, and herb mayo)
cup of broccoli cheddar soup

i like the place. staff was awesome, too.

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That sounds very similar to something I order at our local Panera. I love their pick 2 either a salad and 1/2 sandwich or soup and 1/2 sandwich or salad and soup.
Since you are vegetarian if you haven't tried their Cafe Mediterranean Veggie sandwich, which includes zesty peppers, lettuce, tomatoes, cucumbers, red onions, feta cheese, and cilantro jalapeno hummus served on tomato basil bread you have to give it a try. It rocks.

vesper said:

That sounds very similar to something I order at our local Panera. I love their pick 2 either a salad and 1/2 sandwich or soup and 1/2 sandwich or salad and soup.
Since you are vegetarian if you haven't tried their Cafe Mediterranean Veggie sandwich, which includes zesty peppers, lettuce, tomatoes, cucumbers, red onions, feta cheese, and cilantro jalapeno hummus served on tomato basil bread you have to give it a try. It rocks.

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my wife and i both love Panera. i will try that sandwich. thanks for the recommendation.

We were suppose to have a couple over for dinner and play some cards but it fell through. One of them had a bad accident and ended up in the emergency room.

I fixed lasagna, salad, garlic bread and a Turtle pie for dessert. It was tasty. I packed up a meal for them and delivered it.

Chorizo y huevos con papas!

Threw a little diced avocado and crumbled queso fresca on top and of course a dash or three of the Cholula...

Hawkeye10 said:

Took the second to last pak of Nisqually Indian Hatchery has not eaten in many months so it has no fat and no flavor SteelHead out of freezer and have it marinating in a Whiskey/Orange concoction, to be served with Uncle Bens "Infusions" something or another which is not very good but the wife had a coupon......and she loves her couponing....... and fried cabbage.

2 lbs fresh salmon - thick slices (3-4)
1/4 Cup whiskey
1/4 Cup orange juice - fresh
1/4 Cup soy sauce
4 TBs apple cider vinegar (the real stuff)
4 TBs honey
4 cloves garlic - minced
3 Tbs olive oil - light
1 Tbs fresh cracked black pepper
1 Tbs salt




Hoping for the best.

EDIT: If I get this free fish again I am going to smoke it, like seemingly most everyone else does.

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So the fish actually works however I discovered that it is very important to strain the sauce after cooking, then reduce to a syrup, and then pour it over the fish. I have discovered way too often that online recipes often skip whole steps leading to a very inferior product, which I suspect is because of the desire to make recipes simple and easy because otherwise folks usually will not attempt them.

The other option is that who ever wrote the recipe is stupid.

Stuffed anaheim and banana peppers (with ground beef and cheese) wrapped in bacon. Served with beans and rice and all topped with salsa verde. It was amazing!

Hawkeye10 said:

So the fish actually works however I discovered that it is very important to strain the sauce after cooking, then reduce to a syrup, and then pour it over the fish. I have discovered way too often that online recipes often skip whole steps leading to a very inferior product, which I suspect is because of the desire to make recipes simple and easy because otherwise folks usually will not attempt them.

The other option is that who ever wrote the recipe is stupid.

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Go ahead, call me stupid! :lamo @ me

vesper said:

That sounds very similar to something I order at our local Panera. I love their pick 2 either a salad and 1/2 sandwich or soup and 1/2 sandwich or salad and soup.
Since you are vegetarian if you haven't tried their Cafe Mediterranean Veggie sandwich, which includes zesty peppers, lettuce, tomatoes, cucumbers, red onions, feta cheese, and cilantro jalapeno hummus served on tomato basil bread you have to give it a try. It rocks.

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We have a local restaurant that makes something similar. They also serve pizza fresh from the brick oven, so the bread they use for their sandwiches is to die for.

Wanted to see Red Sparrow and have the rest of the no fat so no flavor Nisqually Indian Hatchery Advertised as free salmon but is really free Steel Head.....probably as a cold salad.

Ended up doing a no notice all day every single flea is going to die day.

Conagra Beef Pot Pie with American cheese and red pepper.

LOTS

We're getting a noreaster here today, predictions of up to a foot and half of snow, but more likely, 3-5".

In anticipation of the storm, I picked up an old 8lb hen at a local poultry market, cleaned and feathered, slaughtered as I stood nearby, and then picked up two racks of short ribs, aka as flanken in eastern Europe. I had the butcher cut the ribs across into sections of 3-4 rib pieces no more than 3" thick, each slice composed of 3-4 portions of the ribs, trimmed of fat. Dumped the cut up hen and the flanken in a 10 quart pot, almost filled to the brim with water, added a bouquet of fresh from the herb garden, rosemary, thyme, basil, tarragon, (dried) bay leaf, lemon zest all wrapped in cheese cloth with about 30-40 peppercorns and a few cloves of garlic, along with 4 tbsp of turmeric powder and two tbs of crystalized ginger, as well as a handful of kosher salt, about 2-3 tbs. I let it simmer since 6:30 am on the stove top, the lid slightly loose until 2:00 this afternoon. After it cooled I removed the flanken, and defatted the soup with a skimmer to remove the fat that coagulated on the surface. Then I added 6 stalks of celery, cut in half length wise, then again into 3-4" sections, 4 medium sized onions cut in quarters, 6 large cleaned and trimmed of the roots carrots cut in thirds, and then quartered. About a 1/3 of the water had steamed off, so I replenished with more fresh cold water, and set it back on the stove for continued simmering until dinner time. 15 minutes before serving, the flanken will be returned to the pot for reheating.

When at the poultry market, I also picked up 3 lbs of chicken livers, and 2 dozen eggs. I hard boiled the eggs for 8 minutes, and placed them in a large bowl of ice water afterwards to prevent the outside of the yolks from turning grey (not a function of the ice water, but stopping the cooking, overcooking the eggs turns the yolks grey). Fried up two large sliced onions in sunflower oil, removed the onions from the pan to drain on paper towels, as soon as they browned, and then added the cleaned chicken livers to the same pan for frying. As the chicken livers cooled after removing from the pan to another large wooden bowl, I separated the whites from the hard boiled egg yolks, adding the whites to the same bowl as the livers. Placed the separated yolks in fresh ice water, placed that bowl in the fridge. Then I added the fried onions, about a tbs of fresh ground pepper and two ice cubes. The ice cubes keep the liver moist, reducing the need for adding more fat, tho I do add some olive oil as I got a choppin'. The chopped chicken liver is now in the fridge. I also prepared a garlic, cheese biscuit dough, for pre-dinner baking, so they can be served hot.

Here's the serving plan. We're expecting my two daughters, their husbands and their assorted 7 kids. First I'll serve a scoop of chopped liver on a bed of greens, with slices of carrots, assorted stuffed olives (pimento, garlic and pine nuts), with hot biscuits. Then after separating the flanken from the soup, I'll serve it on small plates with a choice of horseradish or white ginger sauce, and two very small red boiled potatoes. Then bowls of soup with the chicken and a choice of separately cooked rice or egg noodles and two or three of the hard boiled egg yolks after removing the bouquet garni. Of course I'll tell the younger kids I found the yolks inside of the chicken, and of course the older grandkids will roll their eyes.

We have two large bottles of Martinelli's pure no sugar added apple juice for the kids and plenty of pomegranate juice for spritzers for the adults.

My wife and I will enjoy the leftovers for a day or two. Maybe three for the soup. Depending on who else shows up for free food. The dog and the cat have been eyeballing me all day, following my every footstep. They'll both get some tastes, the kids will guarantee that. The home smells terrific. My daughters are bringing desserts. I have a gallon of cold brewed ice coffee and chocolate milk (made with Fox's U-bet syrup, ready for egg creams in the fridge. You know I tasted the chocolate milk. Had to make sure I used enough syrup.

rotini with garlic tomato marinara (+garlic powder and oregano) and vegetarian crumbles
garlic bread stick

turned out pretty well. made enough for a dinner for two, two lunches, and a snack.

Helix said:

rotini with garlic tomato marinara (+garlic powder and oregano) and vegetarian crumbles
garlic bread stick

turned out pretty well. made enough for a dinner for two, two lunches, and a snack.

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What are vegetarian crumbles?

Lovebug said:

What are vegetarian crumbles?

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this is the kind we tried this time :



basically, it tastes like you have hamburger in your spaghetti sauce. the quorn kind is non-soy; it's mycoprotein based.

Helix said:

this is the kind we tried this time :

View attachment 67230402

basically, it tastes like you have hamburger in your spaghetti sauce. the quorn kind is non-soy; it's mycoprotein based.

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Ok then, thanks. I use mushrooms and chickpeas for the mouthfeel. No need to load up on protein every day. Sometimes I just like it simple.

Lovebug said:

Ok then, thanks. I use mushrooms and chickpeas for the mouthfeel. No need to load up on protein every day. Sometimes I just like it simple.

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yeah, that sounds great. i'll have to try it.

1lb flank steak sliced thin

1 onion, small dice
1/2 handful of cilantro, fine chop
2 clove garlic, minced
juice of 2 small limes
salt, to cover
pepper, to cover
cumin, to cover
garlic powder, to cover
2 or 3 swirls of olive oil

Telera roll
Chihuahua queso

Avocado, diced and salted.

Marinate steak for 2 hours in the above

spinkle cheese on both halves of sliced roll and toast

sear steak until brown and onions soften

Prepare yourself a kick ass sandwich

I prefer the avocado on bottom but, whatever.


had the above with some roasted potatoes

Muy Bien!

Sliders. Commercial Fries out of Walmart if I am not mistaken, because I have this wife that I have you see......

She has Crohns, almost certainly service to her nation in Iraq for no good reason because our leaders are stupid related, so she gets what she wants.


The only plus side was the Tillamook extra sharp over the top.






Note: It is not that I dislike sliders and fries per se, but how many days a month is a guy supposed to take when there is so much other stuff to eat......LIKE REALLY????







Like I say.......I have this wife......








:2wave:

Hawkeye10 said:

Like I say.......I have this wife......

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Suffer like the rest of us. I'm sleeping on the couch tonight, by choice. I am not willing to tolerate her cold feet in the middle of my back all night. She wanted refried bean and white gouda omelettes with ketchup for dinner. We have plenty of left over chicken soup, chopped liver, in the fridge, and a couple of beautiful porterhouse steaks. We ate refried bean omelettes with ketchup on hers, hot sauce on mine. Toasted English muffins with pepper jelly and red tea. Then she ate a half box of chocolate chip cookies, two Lil Debbie chocolate cupcakes, a package of M&M's, and then Santa wrapped cheap chocolates leftover since the holidays. They were left over for a reason.

As soon as she's asleep, I'm going to have some of the chopped liver with sesame crackers and a short beer, Parker's Dark Ale 8oz nibs.