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What did you have for dinner? -Part dois

crunchwrap with refried beans.
 
French Dip...somewhere along the path of life I stopped eating these...not sure why.
 
Helix said:
crunchwrap with refried beans.
Click to expand...
So, I had no idea of what a "crunchwrap" is. I Googled it and it looks tasty.

​


It seems to me like nine-layer dip (less the guacamole and olives) plus a small tostada inside a large soft tortilla. (I suppose too one might think of it as a taco "pocket" of sorts.)

tgi-fridays-nine-layer-dip-copycat-recipe.jpg

Have you tried making it with "smashed" Doritos in place of the tostada?
 
Xelor said:
So, I had no idea of what a "crunchwrap" is. I Googled it and it looks tasty.

​


It seems to me like nine-layer dip (less the guacamole and olives) plus a small tostada inside a large soft tortilla. (I suppose too one might think of it as a taco "pocket" of sorts.)

tgi-fridays-nine-layer-dip-copycat-recipe.jpg

Have you tried making it with "smashed" Doritos in place of the tostada?
Click to expand...


i haven't tried making it at all, though that is a great idea.

i'm a vegetarian, and we spend some time on the road, so quick travel meals usually mean taco bell for me. i can get anything on the menu substituting refried beans for beef. i would like to try to make my own, though.
 
Did you try that jackfruit yet, Helix?
 
Bacon and cheese okonomiyaki: it's a Japanese pizza/pancake. It's made out batter, cabbage, and any kind of stuff you want to put. Pretty good.

hM1DN6b.jpg
 
July 13, 2018
  • Spinach Salad w/pear, pomegranate, pine nuts, and persimmon vinaigrette
  • Braised beef short rib w/mashed potatoes, kale, and baby carrots
  • Pea risotto
  • Cabernet sauvignon
  • Lychee sorbet
  • Madeira
  • Water
 
So I had no dinner plan for today and no clue of what I wanted. I turned on a TV show I'd DVR'd and the protagonist described what she was cooking, so I took inspiration from her and hauled my ass down to the wharf and bought a rockfish brought it home and roasted it whole and made dinner.

  • Shrimp and corn chowder
  • Whole rockfish w/S&P, a touch of nutmeg, lemon slices and fresh thyme inside the cavity
  • Grilled broccoli w/lemon and parmesan
  • Roasted fingerling potatoes
  • Abeja Viognier (Walla Walla, WA)
  • Fresh fruit
  • Water
 
My special homemade hummus with toasted pita bread, along with sliced tomatoes and olives. I had a heavy lunch earlier (crispy crackling Asian pork ribs that my cook really makes well) so I needed to eat something light for the evening.
 
grilled cheese sandwich
one of those big Snyder hard pretzels with EZ cheese

i'm enjoying those while my teeth are still good, because they are sort of like jawbreakers.
 
The last of the ribs three ways we had when the kids and their mates were here Sunday, with the last of the fingerling roasted potatoes same meal made into potato salad with the last of the olives/roasted garlic/peppadews from the same meal and a fancy Italian wine vinagar.

Added fresh honey french butter cornbread.
 
We had cheese pizza last night. Tonight it will be Salad Niçoise.
 
Amy's organic cheese pizza. man, that was good.
 
Well, I ate yummy Mexican recipe. I felt ashamed since I felt I was disrespecting the President. Nonetheless, I made sure though, that no rapists or gang leaders were involved.

CHICKEN ENCHILADAS

3 cups chopped cooked chicken $
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream $
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro $
8 (8-inch) flour tortillas $
Vegetable cooking spray
1 (8-ounce) container sour cream $
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro $
Preparation
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown
 
I'm making a potato, onion and blanched baby spinach salad dressed with plain yogurt and garlic. Grilling fresh (caught this morning) striped bass tail fillets brushed with olive oil infused with dried chili pepper flakes, accompanied by cucumber slices dressed with walnut oil and cider vinegar, fresh ground black pepper. Pitchers of sangria made with a quality Lambrusco, apple and grape juice, crenshaw melon balls, pitted sour cherries and lots of ice. Brandied ice coffee and almond biscotti with a homemade blackberry/lime granite for dessert.

Munching on stuffed with pignoli nuts green Greek olives cured in ascorbic acid as I'm preparing and cooking. Sipping dry martinis made by wife. She pours vermouth in the chilled glasses, pours it out, adds the gin and swirls it in the glass after pulling the gin out of the freezer. Life is rough. Makes my eyes tear. :)

Obviously, we are teetotalers. :rofl
 
OldFatGuy said:
I'm making a potato, onion and blanched baby spinach salad dressed with plain yogurt and garlic. Grilling fresh (caught this morning) striped bass tail fillets brushed with olive oil infused with dried chili pepper flakes, accompanied by cucumber slices dressed with walnut oil and cider vinegar, fresh ground black pepper. Pitchers of sangria made with a quality Lambrusco, apple and grape juice, crenshaw melon balls, pitted sour cherries and lots of ice. Brandied ice coffee and almond biscotti with a homemade blackberry/lime granite for dessert.

Munching on stuffed with pignoli nuts green Greek olives cured in ascorbic acid as I'm preparing and cooking. Sipping dry martinis made by wife. She pours vermouth in the chilled glasses, pours it out, adds the gin and swirls it in the glass after pulling the gin out of the freezer. Life is rough. Makes my eyes tear. :)

Obviously, we are teetotalers. :rofl
Click to expand...

You just happen to have walnut oil in your pantry?

:thumbs:




Note: Is it Cold Pressed?

Prob is.....
 
Last night: Sichuan-style Chinese order, mainly of things most Americans wouldn't eat.


Tonight: I grilled juicy swordfish steaks (to perfection if you must know), the wife dealt with quick but hot-sauteed broccoli. (Still crunchy but a little browned on one side anyway)
 
Hawkeye10 said:
You just happen to have walnut oil in your pantry?

:thumbs:




Note: Is it Cold Pressed?

Prob is.....
Click to expand...

In the pantry, always, along with sunflower, hazel nut, flax, avocado, and wheat berry oils. All cold pressed, all too delicate for hot or express pressed. None stand up to heat and should be reserved for dressings. Walnut and other nut oils can be used for searing and the flavonoids permeate whatever is cooking quickly. But it is not for slow cooking. I also keep a few different pepper oils, in small quantities, different intensities, for flavoring after or during the last few minutes of cooking. Pepper oils are pressed from the seeds. Excellent for flavoring soups, stews, and so forth.

Infuse any of these with garlic and onion, dressings with no need for other ingredients. Use any of them to emulsify fresh squeezed lemon, lime or orange juices and you enter a new world of culinary experimentation. Less is more. Introducing herbs, both aromatic and savory, is a wake up call for the palette

Whisk a tablespoon or two into an egg yolk and you have a varietal mayonnaise. Do the same with powdered mustard and creme de tartar as thickening agent and you have creamless creamy dressings savory and with heat.
 
OldFatGuy said:
In the pantry, always, along with sunflower, hazel nut, flax, avocado, and wheat berry oils. All cold pressed, all too delicate for hot or express pressed. None stand up to heat and should be reserved for dressings. Walnut and other nut oils can be used for searing and the flavonoids permeate whatever is cooking quickly. But it is not for slow cooking. I also keep a few different pepper oils, in small quantities, different intensities, for flavoring after or during the last few minutes of cooking. Pepper oils are pressed from the seeds. Excellent for flavoring soups, stews, and so forth.

Infuse any of these with garlic and onion, dressings with no need for other ingredients. Use any of them to emulsify fresh squeezed lemon, lime or orange juices and you enter a new world of culinary experimentation. Less is more. Introducing herbs, both aromatic and savory, is a wake up call for the palette

Whisk a tablespoon or two into an egg yolk and you have a varietal mayonnaise. Do the same with powdered mustard and creme de tartar as thickening agent and you have creamless creamy dressings savory and with heat.
Click to expand...

Clearly the good eats are at your house!
 
Hawkeye10 said:
Clearly the good eats are at your house!
Click to expand...

Don't ask me about Monday evening's dinner. Everything went wrong, so we went out for pizza and the pizza place in the neighborhood is closed on Mondays. We ended up at the local pub for hamburgers and fries. Not even the dog would touch what I put together on Monday. :)
 
OldFatGuy said:
Don't ask me about Monday evening's dinner. Everything went wrong, so we went out for pizza and the pizza place in the neighborhood is closed on Mondays. We ended up at the local pub for hamburgers and fries. Not even the dog would touch what I put together on Monday. :)
Click to expand...

When you swing for the fences there will be some strike-outs.....
 
Hawkeye10 said:
When you swing for the fences there will be some strike-outs.....
Click to expand...

This was beyond a strikeout, this was a fail and fall into an open cess pool. :)

Do not ever stuff boneless chicken breasts with blue cheese and fermented fish paste together, while simmering in a garlic yogurt sauce with cognac. The smell of is still lingering in the kitchen, and the flames from the ignited cognac and ensuing smoke demand that kitchen be repainted. Good thing to keep the fire extinguisher charged. Nothing worse than the aroma of burnt blue cheese mixed with the aroma of burnt fermented fish paste.
 
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sesame noodles with vegetables
white rice
soy sauce
 
We went Chinese, all vegetarian dishes. It was good.
 
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