What's for dinner, 03-04-09???

buckytom

Grill Master
i'm outta here early today, and dw wants to go to the gym and a doc check up, so my boy and i will be broiling an (s&p, garlic powder, parsley, and maggi rubbed) angus london broil. i'm thinking of baking some potato wedges since the oven will be a-crankin'.

anyone have a favored baked/roasted potato wedge recipe?

whatchoo cooking today?
 

PanchoHambre

New member
no clue... too much of the ragu not eating that for dinner again better look in the fridge before I go to work and see what's in there.
 

PanchoHambre

New member
oh crap I forgot to look in the fridge or take anything out of the freezer to defrost... hmm maybe a shopping expedition at lunch... I feel like I need something healthful and nourishing maybe I will try one of the cabbage dishes that have been kicking around.
 

chowhound

New member
Thank you, I just figured out what to have.

This will be the last packet of Ortega seasoning in the cupboard. The next time I make them will be with Allen's Mexican Seasoning recipe. I'm looking forward to the comparison, because I love tacos.
 

Calicolady

New member
I just had leftover chicken livers for lunch and don't normally eat lunch so I'm stuffed.
Maybe some eggs with chorizo, scallion & oaxaca cheese around 9 pm. We'll see.
 

rickismom

Low Carb Home Cook
Site Supporter
No idea, usually Wed nights everyone is on their own. I'll probably have something stupid like a grilled cheese sandwich or something, lol
 

Miniman

Mini man - maxi food
Gold Site Supporter
i'm outta here early today, and dw wants to go to the gym and a doc check up, so my boy and i will be broiling an (s&p, garlic powder, parsley, and maggi rubbed) angus london broil. i'm thinking of baking some potato wedges since the oven will be a-crankin'.

anyone have a favored baked/roasted potato wedge recipe?

whatchoo cooking today?

I like them coated with olive oil and Chinese 5 spice powder. Other faves are paprika & mixed herbs.

We had baked salmon with herb crust. The sides were pasta & peas with creme fraiche dressing & baked beans for the young ones.
 

chowhound

New member
I threw some wings on the grill, too. Some with sauce and seasoning and some just seasoned with cajun seasoning. I had a hard time putting the wings down to finish the tacos, but the wings will keep better til tomorrow :biggrin:
 

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Derek

Banned
i'm outta here early today, and dw wants to go to the gym and a doc check up, so my boy and i will be broiling an (s&p, garlic powder, parsley, and maggi rubbed) angus london broil. i'm thinking of baking some potato wedges since the oven will be a-crankin'.

anyone have a favored baked/roasted potato wedge recipe?

whatchoo cooking today?
Rachel Ray does on the food network.

but they're big wedges.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Another guy-looking dinner, Fred! LOL! Nice grill marks on those wings.

Hey, do you prefer the wing-ette portion of chicken wings or the drum-ette portion?

Lee
 

chowhound

New member
Another guy-looking dinner, Fred! LOL! Nice grill marks on those wings.

Hey, do you prefer the wing-ette portion of chicken wings or the drum-ette portion?

Lee

Hmmm, I guess the wing-ettes. They're easier to grill because they have two pronounced sides. And they have less meat on them, so the "skin to meat" ratio is more to my liking :smile:
 

QSis

Grill Master
Staff member
Gold Site Supporter
Hmmm, I guess the wing-ettes. They're easier to grill because they have two pronounced sides. And they have less meat on them, so the "skin to meat" ratio is more to my liking :smile:

Yeah, me too. Bummer. :wink:

Lee
 

buckytom

Grill Master
on my way home last night, i stopped by the korean/asian market. i have to bring my camera there next time, since they have many of the things that we talk about here that are oddities. things like durian: they have a big chest full of them. and man, do the hurt when you pick them up. they're like spikey, lead filled footballs. just the weight of them makes it duifficult to pick up because of the spikes.

or i saw razor clams, and pork livers and hearts, and head-on shrimp, and so on. lots of stuff written only in korean that i can't identify.

anyway, i made my london broil, simply rubbed with pepper and maggi, then broiled 7 minutes per side at the medium (distance to flame) setting. it was beautifully medium rare.

i also mashed a load o' spuds, and made some sauteed young bok choi. the sauce from the bok choy goes perfectly with the steak since it's salty and aromatic.

i'll post the simple "recipe" for it later.
 

Luckytrim

Grill Master
Gold Site Supporter
Be aware, BT! I got myself escorted out of a Trader Joe's in N.J. for taking pictures..............no explanation, just out the door !


I'm in my Korean market almost every friday....awesome sauce and marinade aisle........ the fish section is, as you say, an adventure........they murder the talapia and fillet it right in front of you...

They also have the nicest fresh veggies, both in quality and price.

They have a corner "Kitchen" where three old ladies cook for the workers there, and they have a limited menu for the customers to enjoy as well.
I'm partial to "#6"- fried octopus w/ a sweet / sour dipping sauce, and a little Kim Chee)
 

Calicolady

New member
Home Depot & Big Box Stores have a standard NO PICS policy.
They think it's competitors stealing ideas, and you won't be able to convince them otherwise.
 
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