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10-28-2009, 10:41 AM
|  | I fling carrots | | Join Date: Jun 2002 Location: Make a left at the Taco Bell | | | dinner suggestions, please
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What do I want for dinner tonight? Here it is 12:30 at work, and I have no lunch, and if I eat cafeteria food once more I'm going to vomit. Soooo, I will sit here and try and plan my menu for the eve.
Help me out with some ideas. I don't want to go crazy with a huge dinner (I do love to cook and all), but I don't want something ridiculously simple either.
Bring 'em on....
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Originally Posted by MatticusMania  Strange to say it... but Perry is a man who understands. | Quote:
Originally Posted by macaroni tony Back in the day, I thought I was hard. I think we all know I was pretty much lying to myself  | |
10-28-2009, 10:43 AM
| | | I'm kinda thinkin curry tonight, not too labor intensive and I can make a giant pot and feed off it for days. 
Edit: I'm in the same boat man, my wife/boss are at a very nice luncheon at the country club and I'm stuck here to run defense...
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Last edited by Absentia : 10-28-2009 at 10:47 AM.
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10-28-2009, 10:46 AM
|  | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Porterhouse steak from the local butcher. Salt, pepper garlic rub. Cook up some white rice. Steamed veggies with a little butter. There you go. BBQ the steak how you like it. |
10-28-2009, 10:46 AM
|  | The older I get, the better I was. | | Join Date: Sep 2005 Location: Pasadena, CA | | | I've been craving chicken marsala lately.
A big pot o' chili sounds pretty good, too. |
10-28-2009, 10:49 AM
| | Registered User | | Join Date: Sep 2002 Location: London UK | | | I enjoyed Roast Guinnea Pig when I was in Peru.
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10-28-2009, 10:49 AM
| | | Quote:
Originally Posted by EricF I've been craving chicken marsala lately.
A big pot o' chili sounds pretty good, too. | Ahh yes the chili...
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damned teeny pinky....always hits the wrong string and makes this ugly noise.
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10-28-2009, 10:52 AM
|  | Online | | Join Date: Apr 2001 Location: Sunapee, New Hampshire | | | Chicken fettucini.
-Mike |
10-28-2009, 10:55 AM
| | Registered User
SandStorm Designs | | Join Date: Nov 2002 Location: Santa Rosa California | | | Im a big fan of meatloaf, Garlic spuds', asparagus pan steamed finished with sea salt and lemon juice.
or however lame this might sound, the chicken bake recipie on the back of the stovetop stuffing mix box is awesome.
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10-28-2009, 10:56 AM
| | Registered User | | Join Date: Mar 2009 Location: :noitacoL | | | I know where you live. Sounds like you need some piroghis dripping in butter and onions and kolbasa. (my parents live in Jessup)
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10-28-2009, 11:00 AM
| | I fling carrots | | Join Date: Jun 2002 Location: Make a left at the Taco Bell | | Quote:
Originally Posted by Mark Latimour I enjoyed Roast Guinnea Pig when I was in Peru. |  Quote:
Originally Posted by geeza I know where you live. Sounds like you need some piroghis dripping in butter and onions and kolbasa. (my parents live in Jessup) | Haha. Nice
All good suggestions, guys. The chili and curry ideas are winning thus far I think.
I just made a meat roll with roasted red peppers, prosciutto, smoked provolone a few weeks ago. If I didn't the meatloaf would be in the running as well.
__________________ Quote:
Originally Posted by MatticusMania Strange to say it... but Perry is a man who understands. | Quote:
Originally Posted by macaroni tony Back in the day, I thought I was hard. I think we all know I was pretty much lying to myself | |
10-28-2009, 11:04 AM
| | Registered User
SandStorm Designs | | Join Date: Nov 2002 Location: Santa Rosa California | | | very nice sounding.
Also white trash chicken cordonblue. The ex's favorite
Split chicken breast, stuff with pepper jack, crumbled bacon and a lil ranch, bake till done.
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10-28-2009, 11:04 AM
|  | Registered User
Head Tinkerer, The Flufflab | | Join Date: Mar 2009 Location: California | | | Something easy?
Melt some butter, chop some tarragon into it. Let sit on gentle heat for 5 min.
Smear liberally over a salmon steak, wrap in foil with a lemon wedge.
Bake until done.
Serve with garlic mashed potatoes and your favourite green vegetable.
Something a little more:
2 thin pork shoulder steaks per person
put an apple slice and some blue cheese between the shoulder steaks
wrap the "sandwich" in proscuitto
bake until the inner meat is done and the ham is nice and crispy
serve with whatever
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10-28-2009, 11:06 AM
|  | Life is Tough. Laugh more. Moderator | | Join Date: Feb 2003 Location: Warwick, Rhode Island, USA | | | Rice or angel hair pasta
Sauteed veggies: peppers and sliced baby carrots or onions.
1 package boneless Chicken thighs, sauteed, salt and pepper
1 can Stewed or Diced petite tomatos added after chicken
is browned, simmer while rice (pasta) is getting done.
Couple of shots of Franks Hot Sauce to taste.
'Chicken Fra Diavolo'
I use the thighs as I think they are moister in this type of dish.
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10-28-2009, 11:07 AM
| | Registered User
Head Tinkerer, The Flufflab | | Join Date: Mar 2009 Location: California | | | or, sloppy joes with 1/2 pound of roughly chopped bacon added to the mix (fry it up in the pan before adding the hamburger) ... nothing better ...
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10-28-2009, 11:07 AM
| | Registered User
SandStorm Designs | | Join Date: Nov 2002 Location: Santa Rosa California | | Quote:
Originally Posted by UncleFluffy Something easy?
Melt some butter, chop some tarragon into it. Let sit on gentle heat for 5 min.
Smear liberally over a salmon steak, wrap in foil with a lemon wedge.
Bake until done.
Serve with garlic mashed potatoes and your favourite green vegetable.
Something a little more:
2 thin pork shoulder steaks per person
put an apple slice and some blue cheese between the shoulder steaks
wrap the "sandwich" in proscuitto
bake until the inner meat is done and the ham is nice and crispy
serve with whatever | that pork sounds very tasty. Im gonna have to do that sometime.
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10-28-2009, 11:10 AM
| | Registered User
Head Tinkerer, The Flufflab | | Join Date: Mar 2009 Location: California | | | When you have time (weekend?), this is my "masterpiece" dish for entertaining. Needs a bit of prep then occasional attention all afternoon.
7-hour port braised lamb shanks
4 lamb shanks
2 cups prunes
1 carrot
1 med onion
1 pint stock (I used veal)
2 tbsp cumin (toasted, ground)
2 tbsp allspice
2 tbsp thyme
1/2 bottle port
1/4 lb bacon
2 cups flour
salt + pepper for seasoning
oil spray
- preheat the oven to 400
- chop the bacon fairly small and render it down very slowly in a large saucepan
- wash the lamb, spray it with oil then cover with seasoned flour
- bake the lamb for 15 minutes to brown it
- drop the oven temp down to 300 or slightly lower
- chop the onion and carrot finely
- remove the bacon and put to one side
- slowly fry the onion and carrot in the bacon fat
- when veg is done, add stock, port, prunes, and herbs/spices
- boil for 10 min
- put lamb in a casserole dish or roasting pan covered in foil
- pour liquid over lamb
- cover and place in 300-ish oven
- every hour, remove from oven, turn meat, spoon liquid over meat and return, throw more port in if it gets dry
(remember to make sure the seal is still good, you want to retain the liquid to steam the meat - this is a braise not a roast)
- use the bacon to make a sandwich because you're going to be hungry by this point
- pour off liquid back into saucepan, add 50% more water, place in fridge to chill until fat solidifies on top
- remove fat, bring to boil on stove, and add cornflour as required to make the gravy
done in about 7 hours or so, well worth waiting for.
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10-28-2009, 11:14 AM
| | Registered User
SandStorm Designs | | Join Date: Nov 2002 Location: Santa Rosa California | | Quote:
Originally Posted by UncleFluffy - use the bacon to make a sandwich because you're going to be hungry by this point | classic
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10-28-2009, 11:16 AM
| | Registered User | | Join Date: Apr 2002 Location: West Side SA | | Quote:
Originally Posted by Eric Perry What do I want for dinner tonight? Here it is 12:30 at work, and I have no lunch, and if I eat cafeteria food once more I'm going to vomit. Soooo, I will sit here and try and plan my menu for the eve.
Help me out with some ideas. I don't want to go crazy with a huge dinner (I do love to cook and all), but I don't want something ridiculously simple either.
Bring 'em on.... | once again, my ass
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10-28-2009, 11:17 AM
| | Registered User | | Join Date: Oct 2008 Location: Toronto, Ontario, Canada | | Liquid dinner.  |
10-28-2009, 11:22 AM
| | Registered User
SandStorm Designs | | Join Date: Nov 2002 Location: Santa Rosa California | | Quote:
Originally Posted by CrispyDelicious Liquid dinner. | mmmm
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