Whats on your plate 9/19/10?
- Thread starter lilbopeep
- Start date
Mr. Green Jeans
New member
Yard work if the rain holds off so something simple thinking meatloaf with garlic smashed 'taters and from the garden, a tomato/cucumber salad.
Plans right now are to take some food over to a friend's house for dinner - sort of a potluck. I plan to make chicken something - probably a repeat of the chicken, mushrooms, carrots, potatoes thing that Keltin made a few weeks ago, and then I made some as well. But I didn't write down a recipe or anything - all I have to go by is the picture I took. Looks good - wonder how I made it? Perhaps it will come back to me.
GotGarlic
New member
It seems to me that cooked pasta of any kind would stick to the grill grate. You could pan-fry them to get them a little crispy.
btw, I haven't decided yet what we're doing for dinner. I think I have some sole in the freezer, and I definitely have a lot of various peppers from the garden, so maybe something with those.
btw, I haven't decided yet what we're doing for dinner. I think I have some sole in the freezer, and I definitely have a lot of various peppers from the garden, so maybe something with those.
Thanks, but frying them wouldn't be as fun.
grilled ravs - sounds like an interesting experiment.
oiled grill, dry ie not wet surface pasta - over doing not good - maketh for hard / crunchy edges....
but grill marks under the sauce could be tasty!
oiled grill, dry ie not wet surface pasta - over doing not good - maketh for hard / crunchy edges....
but grill marks under the sauce could be tasty!
GotGarlic
New member
Thanks, but frying them wouldn't be as fun.
You'll have to let us know how it goes, then.
Our menu is set: sauteed Dover sole with garlic-dill sauce and sauteed bell peppers, zucchini and garlic with herbs TBD.
CaliforniaCook
Banned
The fish & salad I had yesterday gave me a bit of a tummy ache last night. Not all that hungry, so doing an antipasti/antipasto rerun, I posted at the end of August
Wonton wrapped shrimp
For an appetizer (posted a link for Adillo).
Antipasti/antipasto salad
Cold cuts, marinated artichoke hearts, tomato & mozzarella skewers, & giardiniera. It's always a crowd pleaser.
http://www.netcookingtalk.com/forums/showpost.php?p=197124&postcount=16
Wonton wrapped shrimp
For an appetizer (posted a link for Adillo).
Antipasti/antipasto salad
Cold cuts, marinated artichoke hearts, tomato & mozzarella skewers, & giardiniera. It's always a crowd pleaser.
http://www.netcookingtalk.com/forums/showpost.php?p=197124&postcount=16
I have some left over pizza sauce I made the other day. I'll use that.
CaliforniaCook
Banned
I forgot about the layered tortellini salad in the fridge.
vyapti
New member
Me too. We're having scalloped potatoes and waffles.
SilverSage
Resident Crone
lamb burgers and couscous here.
PanchoHambre
New member
leftovers
Sorry to be so late in commenting - we had a BIG storm last night (edge of the hurricane that passed over Central Mexico from the gulf) and just got our power restored. So sorry about the ravioli, George, but how are you going to know unless you try? I have to admire your willingness to experiment. Peeps, your breakfast/dinner looks very tasty. I like the contrast of flavors - sweet and spicy and savory. Very smart. Vera, your gnocchi and chicken all look fab, as usual. Someday, I will learn to enjoy gnocchi - the last time I had it, it was home made and very pasty and gluey. Not the way it is supposed to be, I'm sure.
Potluck, which was also a pool party, got canceled due to the storm, so I was left cooking for the two of us, mostly in the dark. Keltin, I really appreciate your steering me in the right direction - wish I had looked before I cooked. I ended up with something quite different, but still pretty good. Browned some chicken thighs, set them aside and added mushrooms, shallots and garlic to the pan, deglazed with white wine, added the chicken back in, then about two cups of chicken stock. Braised for about an hour (longer than I usually would, but had interruptions). Added just a bit of cream at the end (much less than I did last time) and served with steamed and buttered vegetables (carrots, potatoes, broccoli, cauliflower, zucchini). Home made bread on the side. Veggies got a bit overcooked, but DH likes them that way.
Potluck, which was also a pool party, got canceled due to the storm, so I was left cooking for the two of us, mostly in the dark. Keltin, I really appreciate your steering me in the right direction - wish I had looked before I cooked. I ended up with something quite different, but still pretty good. Browned some chicken thighs, set them aside and added mushrooms, shallots and garlic to the pan, deglazed with white wine, added the chicken back in, then about two cups of chicken stock. Braised for about an hour (longer than I usually would, but had interruptions). Added just a bit of cream at the end (much less than I did last time) and served with steamed and buttered vegetables (carrots, potatoes, broccoli, cauliflower, zucchini). Home made bread on the side. Veggies got a bit overcooked, but DH likes them that way.
