What's On Our Plates Sunday 14 June - Saturday 20

QSis

Grill Master
Staff member
Gold Site Supporter
Dan, your steak dinner looks incredible!

Kathy, how/where did you cook the blackened halibut? I tried doing it on top of the stove in a cast iron pan and set the smoke detectors off. Fire department came. (Your spinach looks absolutely perfectly cooked!)

Lee
 

Embryodad

Well-known member
I justa make a sandagueech of fried green peppers, and provolone cheese for brunch.
All while I made fried cubed zucchini and spiral pasta for supper.
Made a nice tomato salad to have with that.
.......................all simple; but tasty ..................................and cheap.
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
I decided to top the steak with a sauce of grainy mustard (Koop's)+honey.

Didn't want to do plain old mash again so found a recipe for Martha Stewart's Potato Pancakes.
Yum! A little stubborn coming out of the pan in one piece, but very delicious.
I was afraid to allow them longer cook time, as they looked like they were more mushing vs browning.
I need to experiment with these!

Steamed green beans.

20200618_162618.jpg
 

Luckytrim

Grill Master
Gold Site Supporter
Hot Chicken Sandwich - Shredded Chicken Breast in Gravy over White Bread , Mashed Idaho Spuds, Cranberry sauce, salad w/ Russian ...


Chicken , Hot Sandwich.jpg
 

medtran49

Well-known member
Gold Site Supporter
Plain peasant food plus use up stuff from the freezer and leftover bits in the fridge. Two kinds of German sausage, Napa cabbage, onions, potatoes, spices with juniper berries and a touch of caraway, with a little mustard sauce. What was left of the homemade pickled canned roasted beets.
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Blackening has as more to do with the spices than with very high heat. Back your heat down to just med-high, especially for something thin and delicate like fish.

I don't use cast iron for it. In a regular tri-ply, if it's getting too hot, I can lift the pan off the heat and quickly drop the temp. Cast iron holds the heat too well. If it start to burn, I can't do much about it.

Okay, well I'll try that - thanks, SS! I have a seasoning mix.

Lee
 

Cooksie

Well-known member
Site Supporter
I have a hunk of pork tenderloin. Pretty sure it's going to turn into pork stroganoff. I may just cook it on the GF with a side of broc and squash.
 

medtran49

Well-known member
Gold Site Supporter
I

Didn't want to do plain old mash again]

Try using evap milk instead of regular milk or cream.

Mash with several garlic cloves thrown in.

Mash with steamed cauliflower florets mashed in.

Smashed potatoes, cook them like you normally do, but don't mash. Stir in butter, cream, maybe sour cream so you get extremely lumpy mash. You can even leave the skins on.

Cook your potatoes in large chunks with or without skins like you would for a mash, but not quite as much. Drain. Put some oil or oil/butter mix in a skillet. Place a chunk of potato in the skillet and smash down with a small bowl or bottom of a good sized glass. Fry until GB&D on 1 side, flip and fry on the other.
 

Luckytrim

Grill Master
Gold Site Supporter
Rice & burger Stuffed Peppers, Air-roasted Potatoes, Sweet Corn in Tomato Sauce, Salad - Hidden Valley Ranch ...




Stuffed Peppers.jpg
 

Sass Muffin

Coffee Queen ☕
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Thanks for the tips, medtran.

I've not had much of an appetite today, so I just picked around.
Even went grocery shopping.
Just not feeling inspired.
 

medtran49

Well-known member
Gold Site Supporter
Tasso pasta, with onions, carrots, yellow and green squash.
 

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lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Try using evap milk instead of regular milk or cream.

Mash with several garlic cloves thrown in.

Mash with steamed cauliflower florets mashed in.

Smashed potatoes, cook them like you normally do, but don't mash. Stir in butter, cream, maybe sour cream so you get extremely lumpy mash. You can even leave the skins on.

Cook your potatoes in large chunks with or without skins like you would for a mash, but not quite as much. Drain. Put some oil or oil/butter mix in a skillet. Place a chunk of potato in the skillet and smash down with a small bowl or bottom of a good sized glass. Fry until GB&D on 1 side, flip and fry on the other.
GB&D? Golden brown &?
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Pot roast, baby bella au jus, mashed potatoes and steamed baby spinach.

pot_roast_061920_IMG_6967.JPG
 
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Sass Muffin

Coffee Queen ☕
Gold Site Supporter
No cooking for me.
It's my weekend to work.
Monday my oldest son and Granddaughter Kasey are spending the day with me.
She wants Chinese, so there you go.
Three days sorted. Lol
 

Luckytrim

Grill Master
Gold Site Supporter
Air Fried Pork Loin Chop on a bed of Red Cabbage, Yam Medallions, Steamed Broccoli...... SoS


Pork Lion Chop,Ysm Medallions.jpg
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
I made corned beef in the IP last night. We had corned beef on rye sandwiches.
 

Sass Muffin

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Lunch yesterday was a big salad.
Dinner was beef and noodles, peas and a piece of peach pie.
 

SilverSage

Resident Crone
Chipotle shrimp and avocado tacos.
With cilantro, lettuce, lime and homemade bang bang sauce.
 

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dansdiamond

Food Sound Eng.
Gold Site Supporter
Happy Father's Day to all the Dad's out there.
I'm going with Sass- Chinese tonight.. But
for a snack just now; DD made me a Salmon,
Cream Cheese Bagel. YUM
 

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