What's for dinner?

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What's for dinner?
    What are you eating for dinner tonight. This is just for fun, and you can answer many times.  So, here we go:  Tonight I'm planning pan fried flounder fillets with a beurre blanc, not sure on the vege, basmati rice, with a pinot. 
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Sacrelicious
Scrambled eggs on toast with a couple cheap beers. cool

Gotta go back to basics once in a while, and I've had a rather long day heheh.
Wisconsin Limey
Chopped salad with all organic ingredients, hard boiled egg and gorgonzola cheese with blue cheese dressing and cajun blackened chicken breast.
Sacrelicious
In the spirit of being slightly more fun then my last post I will share a meal I prepared for some friends last week - Chipotle Mango Chicken

I marinated chicken breasts in a sauce I made out of mango puree, chipotle peppers - the kind you get in adobo sauce - as an aside, would love to know how to make this sauce but thats another discussion for another day - cilantro, lemon juice, brown sugar and rice vinegar. Used 2/3 of this as a marinade and saved 1/3 as a bbq glaze. After it was finished cooking I topped it with this mixture of diced roma tomatoes, chopped cilantro and diced red onions that I let sit in some lime juice, oil and salt briefly before straining - not sure what you'd call this really - and a few avocado slices.

Sides were grilled asparagus and mashed potatoes - much obliged to Chef Burton for taking my mashed potatoes to levels I had not dreamed imaginable before that podcast I listened to on starches.

It was a delightful meal, pretty heavy on the spices but I found that the addition of the avocado as a topping helped to neutralize that and balance it out quite nicely.
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@Limey, that salad sounds incredible.
and Sacrelicious, so does your chicken dish.  We sure do eat well.
My beurre blanc was perfect, for color I added lemon zest and chives, the vege turned out to be roasted broccoli with garlic, olive oil and lemon.

 

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@Sacrelicious

Sounds like something I would throw together, with one exception: instead of brown sugar, I would use piloncillo (or, as it's called here, rapadura).
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I work during dinner service most nights, so my dinners around 3.
But I managed to whip myself up a concoction of a sauce that was a combination of a bright and beautifully flavored hollandaise with a little lemon thyme thrown in and some white wine sauce folded into that, made out of a cod stock base I made out of a fish my Dad caught. Then poured over a pan fried salmon with a black pepper rub and thrown in the oven to finish.
The flavor the baked on sauce contributed was minimal, but made a world of difference.
Of course I had to have some asparagus on top of that.
LUSH!!!
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Sacrelicious
That sounds positively SICK.
Wisconsin Limey
Yesterday I grilled pizza with caramelized onions and sauteed (mushrooms with garlic and hot sauce.)  Quite delicious.

Tonight I made chicken piccatta with steamed broccoli.  My wife was late for dinner, at the beauty shop, so I didn't have time to photograph.

Tomorrow I am planning on tacos con carne al pastor, using a Rick Bayless recipe for the grill.   SHould be good, I'll plan on taking pictures with the DSLR.
Ryjen
Tonight we made a chicken stew with potaoes, carrots, onions and celery.  I browned the chicken breasts, took them off the heat added garlic, onions and celery, browned them off.  Next I deglazed the pan with chicken stock and then added red wine and more chicken stock.  I added the potatoes, onions, carrots, bay leaves and celery and simmered for 1 hour.  Turned out eally excellent.  
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Limey,

I haven't made this in a while (due to ingredient availability and total cost), but my own, personal, "Gourmet Garbage Pizza" is as follows:
  • Pizza dough
  • Sun-dried-tomato pesto
  • Mozzarella
  • Caramelised onions
  • Sautéed button, portobella and shiitake mushrooms
  • Roasted red bell peppers
  • Diced ham
  • Smoked Gouda
  • Crumbled goat cheese
Yeah, it's over the top and not something I'd make very often, but it's Goooooooooooooooooooood!
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Friends and family dinner:  Grilled red snapper over a ragu of summer vegetables.  Sauces = tartar and tomato vierge.  Salad of crisp lettuce and fresh mozzarella.  Dessert = caramel gelato with brandy snap.  Ended with a pot of tea and really nice evening of conversation and laughter.
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p.s.  What I call "Ragu of summer veg" is probably the wrong term.  What I do is pan-fry zucchini (and in this case both green and yellow beans too) with garlic and bind it with a little tomato sauce, to which parsley as added and a grating of orange.  Oh, and a little pepperoncini (red pepper flake) too.   It is a riff on something I saw Chef Batali do, in various ways.  There is no meat so it can't really be a "ragu", I suppose.
Sacrelicious
Just did a steak diane ripped off straight from Ramsey. Shallots and mushrooms - i used crimini - garlic and cogniac flambe, finished with cream, butter and flat leaf parsley over very thin steaks seasoned with fleur de sel pan seared blue rare. Very nice meal, but missing something, perhaps someone could suggest something to spice it up a bit as this was basically taken from a "cooking for dummies" type of recipe.
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Had something from the latest issue of Cuisine at Home: Grilled Chicken Satay with Cashew Dipping Sauce. YUM!
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Sacrelicious, How about Worcestershire sauce, and chives?

Labradors, that does sound like YUM!

Last night we had a chicken cacciatore using only thigh meat, shittake and baby bello mushrooms, served over basmati rice which was rinsed, toasted and steamed in homemade chicken stock. YUM too.
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As Nina pointed out you should have worchestire with the shallots and mushrooms before adding the cream.

As well you didn't mention dijon, which basically makes the sauce what it is and adds that oomph to it.
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Sacrelicious
Forgot to mention that I added the worchestire! I did not however, use the dijon. Will try next time along with some chives. Thank you for the feedback.
Wisconsin Limey
Stuffed Bell Peppers

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Stuffed peppers is such a great summer dinner.  How did you make them? And can you also tell me how you post a photo?
 Thanks Limey
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As much as I like stuffed peppers, I love roasted red peppers even more. With big, beautiful red bell peppers only costing me 35-40 cents apiece, here, it's not unusual for me to buy and roast a dozen at a time. Of course, they could be used in almost anything, but I especially like to make a sort of antipasto with them by tossing them in some olive oil and freshly minced garlic with some diced ham and Provolone. Great stuff!
Wisconsin Limey
Hi Nina,

I did reply to your question in another thread: http://www.stellaculinary.com/forum/general-topic/introductions/simple-forum-inquiry#comment-798

A
s for the stuffed peppers, I brown and drain 1# ground chuck put it in a large bowl with 2 cups cooked rice.  I brown onions then add garlic and red pepper flakes and add it to the bowl.  Four tomatoes chopped up add to bowl.  Parsley, chopped add to bowl.  Salt n pepper to taste then 1 cup grated cheese (I used Monterey Jack) add to bowl.  Mix gently but thoroughly and spoon in to blanched pepper cups.  Mix a 6oz can tomato sauce with 1/4 cup ketchup and pour into the cups over the stuffing.  Sprinkle a little extra cheese on top and bake @ 350 40mins.
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Thanks Limey
@ Labradors,  I also love roasted reds as an antipasta and on a sandwich.  All you need is a little goat cheese.

   My French grandmother made stuffed peppers that were delish, and I've never seen any others like it.  
  For each pepper that she served, she would break one egg into a bowl ( 4 peppers= 4 eggs)
Then she added seasoned breadcrumbs until the consistency was like a pancake batter.  To that, fresh basil and parsley, a hard cheese like parm or romano, salt and pepper.  They went into a fry pan and she would tear fresh tomatoes pieces over the peppers, what fell became the sauce.  Cover and cook on a burner over medium to med-low heat  for about 30 minutes or until they are slightly puffed
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Love goat cheese. Wish I could afford to get it more often when the store has it.

One time - no particular recipe, I mixed a bunch of herbs into goat cheese and made baked stuffed tomatoes with it. YUM!

Shall have to try your grandmother's stuffed-pepper technique. Sounds great!

Now, if they would just start selling (or I could start growing) some fresh poblano peppers, so I could make some Chiles Rellenos.
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  @ Labradors,
  Life w/o Chiles Rellenos would be tough, but what about a substitute pepper? There is a red thinned skinned pepper that I have been buying called Ancient Sweets.  They are less pricey and they roast up beautifully.  I add the heat into the filling.  
JanieMcM31
My family has been craving a lot of different types of pasta lately. Luckily for me, pasta dishes are my favorite to make! I'll be making one tomorrow night (although I haven't really decided what kind yet), but tonight my family and I are going out to eat for once! We made reservations online at www.charbonos.com and are going out in a few hours. I love to cook and be in the kitchen, but it's so nice to have a night off for once!
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@Nina, Unfortunately, this part of Central America is nothing like Mexico when it comes to growing and using peppers. They have bell peppers, an elongated version of bell peppers, jalapeños (a major export, actually), Thai birdseye chiles (not really cultivated - they usually grow as weeds, but are delicious), and Scotch Bonnets. Once in a while, the supermarkets will have fresh and dried cayennes, anchos and guajillos, but not all the time. One supermarket had fresh serranos two years ago, but not since then (good thing I frozen about six pounds of them!).

I have managed to get some seeds for some poblanos, Anaheims, guajillos, cayennes and serranos, but haven't been able to find a place to grow them. Yesterday, though, a friend of mine offered to let his gardener grow them. I'll probably take him up on that, but he's about 40 minutes from me, so it won't be something where I'd be able just to pick them any time I like.
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@ Labradors,
  Sounds like you are the land of plenty!  Just plenty of not the wrong stuff.  Did you try your V8 yet? 
  So, the worst Chile Rellenos that I have EVER eaten was in Boston.  I had just moved from Tuscon to Boston, went to a "Mexican" place near the Boston Gardens, ordered the Chile R and got a green bell pepper that was sliced open, inside there was a fried egg and over the whole mess was some sort of red canned sauce.  I called the server over to say that she brought the wrong thing to the table, but no, that was their rellenos.  I ate it because I was too young and sweet to send it back.  That ranks as one of my worst restaurant meals of all time.
@ Janie, pasta is a favorite of mine too.
 
Wisconsin Limey
I like pasta too.  I especially like pasta in Chinese food.  For lunch today, a quick Szechwan stir fry.

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@Nina, We DO have a lot of good stuff here - just not always what I may be trying to find.

A lot of people thing Taco Bell is real Mexican (the same people think Olive Garden is real Italian). The restaurants don't help. They'll call cheese inside flour tortillas a quesadilla even if it's two flat tortillas (which would be a sincronizada, NOT a quesadilla), instead of a single, folded tortilla. Some placee don't even beat the egg whites for the chiles rellenos batter. Of course, many "Mexican" places in America don't even serve the more-serious, traditional Mexican foo