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What did you have for dinner? -Part dois

sweet and sour Asian noodle bowl
a couple pumpkin spice Milano cookies for dessert.
 
Had breakfast for dinner. A 3 egg omelet with sauteed onions and green peppers Added shredded cheese to the middle
and some yummy salsa. Throw in 2 Jimmy Dean sausage patties. Good food!
 
SDET said:
Foie Gras is duck liver made creamy by a special feeding process.
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Fois Gras is minced duck liver, the ducks force fed till they are extremely obese and can't sit up on their own. They are kept in full body cages to keep them upright, are never allowed any exercise. The balance of the duck is too fatty to be edible. Even the feet. Duck feet are Chinese delicacy. So are chicken feet. Often brined or pickled. The heart bursts from excitement just before slaughter. The transport and change of scenery causes the excitement. Most of the ducks are dead before their heads are removed. The duck fat is rendered, then the rest of the carcass is discarded and chopped for animal feed after the liver is harvested, including the bones which are more comparable to light cartilage than bone.

Fois gras was invented and first served in the courts of Austro-Hungarian Empire, the culinary predecessor for most French delicacies. The primary causes of death in the court were heart disease and strokes, predicated by gout. Duck fat was believed to increase the density of women's mustaches. The Austro-Hungarians, like the Turks and Italians, later, the Spanish, believed a woman without a mustache could not be beautiful. The Persian harems of the Pashas were filled with obese mustachioed women. Having mustaches thicker than most men's.

You might want to rethink your pleasures found when dining on Foie Gras. The gout isn't worth it. Very painful. Mustachioed women are your own choice.
 
Common Sense 1 said:
Had breakfast for dinner. A 3 egg omelet with sauteed onions and green peppers Added shredded cheese to the middle
and some yummy salsa. Throw in 2 Jimmy Dean sausage patties. Good food!
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Add a generous side of air fried tater tots and it would be perfect. ;)
 
Tonight it was leftovers. I made a batch of panko breaded cod yesterday. We ate the leftovers today. I love those convection toaster ovens to reheat things like fish. Tomorrow I am making a batch of spaghetti sauce and meatball. I will freeze part of the meatballs and sauce for meatball subs another night.


Brother had a bumper crop of eggplant this year and gave me about 6 some being the rounded type and others being long and thin.. That isn't something I cook with much but I do order it when we go out like Eggplant Parmesan or Moussaka a Greek dish that is very tasty. Anyway in trying to use some of the eggplant up, Sis in Law used my recipe to make Moussaka. It was divine. Had that on Sunday. I did find using a search that eggplant is best preserved by peeling and blanching in a gallon of boiling water with a 1/2 cup of lemon juice for 4 minutes. That's what I am going to do with the eggplants tomorrow. I even found a recipe to make hummus in my Taste of Israel cookbook using eggplant. Eggplant is well used in a Mediterranean diet and has some stellar health results in incorporating it into your diet. It has to be "sweated" after being cut into proportion sizes by sprinkling it with salt. This pulls out the bitterness.
 
vesper said:
Tonight it was leftovers. I made a batch of panko breaded cod yesterday. We ate the leftovers today. I love those convection toaster ovens to reheat things like fish.
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I loves eggplant and other squash dishes.

My old Black & Decker toaster oven bit the dust a few weeks ago after only two years. Previous B&D's lasted me for at least 8 years. Mostly I used them for open faced cheese melt sandwiches for the kids, and yes, toast for adults. Rather than invest in another cheap B&D, I went whole hog, and sight unseen ordered and Oster Convection Toaster oven on sale. When it arrived, I was surprised it was a behemoth, more than twice the size of the B&D. I actually read the manual, learned this monster throws off some heavy heat, and waited until I could obtain a silicone heat absorbing mat to place underneath, to protect the counter top, before using it for anything other than toast and cheese melts. Shockingly, the toast action was even, something I never experienced with a B&D. This past weekend used for a whipped butternut squash side for the two of us. Very nice and convenient. But I did it with normal baking not with the convection fans on. This weekend I'll try that with a whole chicken, learn how that works out. Tonight I used it to airfry a 1/2 dozen squash blossom served with a spiced yogurt sauce. Also worked well. But the sucker does get hot. Placing plates on top for warming during cooking is also nice.

Fun with a new toy.
 
We had a wonderful assortment of salad greens with jackfruit, topped with toasted walnuts and a homemade citrus dressing, garlic toast on the side
 
took my wife to Olive Garden Saturday night.

salad
fettuccine Alfredo
bread stick

it was as good as i remembered.
 
Too much.

Two pork chops (grilled), 8 jumbo shrimp (grilled), a sort of refried-like black beans things, grilled green bell pepper & onion, and a salad
 
Ham,pasta salad and stuffing. Lemin(or lemon) cake for dessert.
 
Bockwurst (boiled) with yellow mustard (of course!), Russian beet and potato salad, dinner rolls with French butter, and some Krispy Kreme donuts for dessert.
 
grilled cheese
snack bag of Fritos
 
Veggie pad Thai, rice last night. Tonight will be spicy black bean soup with cheese quesadillas
 
fake ham and cheese sandwich on double fiber bread with cheese, garden tomatoes, lettuce, and mustard
side of white cheddar mac and cheese
 
Did a whole wheat pasta & edamame pasta mix w/ sauteed cut up cotechino sausage, onion, mushroom, green bell pepper (all soaking up any liquid fat from the sausage).
 
Ham & Cheese open faced.

Cheetos puffs

Minestrone soup
 
This is will sound much more complicated than it is, and much more expensive than it is.

Stuffed Turkey Legs
(This recipe is for two, simply my wife and I)

Ingredients

Two Turkey legs with the bone knobs at each end removed, about 1 1/2 lbs each (your butcher will do this for free, or use a table saw, hacksaw, whatever, the butcher is easiest)
4 cloves roasted garlic, skins removed after roasting
12 oz cleaned and quartered button mushrooms
1 stalk of celery minced
2 large green onions
2 jalapeños minced
4 medium sized potatoes
herbs of choice
butter, salted or cultured, or both
1/4 lb cheese of choice (I used Fontina today)
2 large green onions

Cut the potatoes into quarters bring to a boil for 15 minutes

With a pair of pliers, remove the bones and all the tendons from the legs, remove the skin, remaining will be 6-8 ozs of meat
Rinse off the remaining meat, rub down each leg with a 1/2 pat butter, brown in a casserole dish or shallow baking pan on the stove top, turning frequently with tongs
Set aside and let cool

Quarter the potatoes, boil for 15 minutes, drain well and cool to room temperature

In the meantime chop and mince the celery, jalapeños, the white portion of the green onions, the herbs

Quarter the mushrooms, and cut the cheese into thin small strips or small cubes

Mash the potatoes with the roasted garlic, herbs and stuff thoroughly. Fold in the mushrooms and cheese.

Stuff the turkey legs with the potato mixture, place in the browning pan, any extra, surround the legs and cover with clear wrap until an hour before cooking. Remove from the fridge an hour before cooking, leave covered.

Preheat the oven to 400 degrees.

Remove the clear wrap, in the same browning dish or pan, roast at 400 degrees for 20 minutes, turn with tongs, reduce the temperature to 325, continue to roast for about 30-35 minutes, turn again after 20 minutes. If you use an internal thermometer it should read 180 degrees.

Serve with a simple bechamel sauce, water, flour, tahini, teaspoon of vinegar or a 1/2 oz lemon juice and a tbsp of fresh ground black pepper whisked. A nice green salad. Beverage of choice. Leftovers likely, and you'll be happy about that tomorrow.

During early preparations blast Led Zeppelin from the sound system. I'm in the mood.

You can alter ingredients. Any root vegetable or combinations, herbs or not, savory or spicy, different serving sauces, whatever. A nice side for this dish is creamed pearl onions instead of salad, but then I'm always ready for creamed pearl onions, or snap peas or.......

The base recipe for this dish was created by Tony Rison, the house chef at Gracie Mansion in NYC under Mayor Fiorello "Little Flower" LaGuardia, the first mayoral resident of the NYC Whitehouse. Tony served this dish in 1943 saying "we reserve beef for our boys overseas." I think they'd have preferred the stuffed turkey legs to the chipped beef and spam in the K-Rations.

Enjoy.
 
1/2 grilled cheese
1/2 Caesar salad
baguette
 
We had a fruit and cheese platter last night. Simple and good.
 
my wife and i got dinner at a really good Mexican place nearby.

some chips with salsa / queso
small bean burrito
veggie chalupa with guacamole
1/2 cheese quesadilla
 
Hot Dogs, specials (extra thick), all beef from a local butcher. Deli mustard from Batampt. Home baked potato bread buns, real German sauerkraut from the same butcher. "Air fried" steak cut russet potatoes, skin on, with TJ's Organic Ketchup, surprisingly good. Choices of lemonade or red bug juice (Gatorade).

I threatened the grandkids with sardine ice cream for dessert, received death threats in return, served a choice of black cherry, lemon, or orange ices.
 
Grilled Alaskan salmon fillets,home made German potato salad, grilled veggies ( onions,red,green,orange peppers,mushrooms ),mandarin oranges,and homemade German chocolate cake to eat later because I stuffed too much dinner.
 
Logician Man said:
Grilled Alaskan salmon fillets,home made German potato salad, grilled veggies ( onions,red,green,orange peppers,mushrooms ),mandarin oranges,and homemade German chocolate cake to eat later because I stuffed too much dinner.
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Eating healthy. How dare you? :)
 
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