dinner monday, 1/30/12

I have wheat hot dog buns, small kaiser rolls, shredded cheddar, american cheese, hot dogs, ground beef, mustard and raw onions waiting to be chili dogs and burgers for the next 2 days. And salad fixings. LOL Easy fixings for my DD to put together for the family while I am at work.
 
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so i have that hanover tex-mex blend. thinking of making a sorta chili w/ that & some diced tomato & extra beenz. i could put leftover frozen shirt steak in it.

otherwise, veal made into somethin good w/ speck & cheese. extra petite roast brussels sprouts. carrots, too. dunno how i'll make those, or the type i'll use.
 
Paul wants FISH STICKS. Yucky icky poo! But I love him enough to feed him what he wants. lol.

Roasted potatoes and sliced cukes to go with.
 
Guacamole for sure since my avocados are just right. I have all the stuff for tacos, but that's not ringing my bell. I have tamales too. Still a little undecided.
 
I was just about to start a revamped/adaptation of a Martha Stewart cauliflower soup recipe, when hubby called from work that he really had a taste for pizza tonight, so will be surprising me with whatever his little heart desires - lol! Soup will wait until tomorrow.
 
My Vons has a place in the meat dept that is marked 'clearance'. When meat reaches it's sell by date it goes there. Yesterday they had several porterhouse steaks at 50% off. I could not resist. I bought two of them and will grill one tonight. Sides will be baked potatoes and a tossed green salad. DH is growing and eating so much lettuce that I swear he must have been a bunny rabbit in a former life.

We are also growing Artic tomatoes. They are designed to produce in cold weather. So far not too much production but they taste like a real tomato not one of those hot house ones.
 
Don't you LOVE the last couple of days before "sell by" date?? I do. I've scarfed up packages of chicken breasts, thighs, cutlets - turkey parts too - that way for the freezer. I mean, it's not like it goes rotten on D-Day - lol! I either use it in a day or two, or into the freezer it goes to be used within the next month or so. Unbelievable savings.
 
Leni said:
We are also growing Artic tomatoes. They are designed to produce in cold weather. So far not too much production but they taste like a real tomato not one of those hot house ones.
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Have you seen/grown this one Leni? http://tasti-lee.com/
The New York Times had an interesting article about it last week - apparently it's REALLY good & puts other greenhouse-grown tomatoes to shame with it's real tomato texture & flavor.
 
Nothing spectacular for supper. DW is down her Uncles Down the Farm in South Jersey today and tomorrow..

I just had a sausage sammich with carmelized onions. Two cookies, and a cup of tea.
Will that be enough?? NOOOoooooo!

Maybe a griddled cheese or Burned Toast and butter for a snack later.;)
 
lilylove said:
Paul wants FISH STICKS. Yucky icky poo! But I love him enough to feed him what he wants. lol.

Roasted potatoes and sliced cukes to go with.
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i used to nosh on these 'fillets' nightly in my h.s. daze after a nite of a few too many, & i still remember them.

you're so giving to hubs!:respect:
 

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Leni said:
My Vons has a place in the meat dept that is marked 'clearance'. When meat reaches it's sell by date it goes there. Yesterday they had several porterhouse steaks at 50% off. I could not resist. I bought two of them and will grill one tonight. Sides will be baked potatoes and a tossed green salad. DH is growing and eating so much lettuce that I swear he must have been a bunny rabbit in a former life.

We are also growing Artic tomatoes. They are designed to produce in cold weather. So far not too much production but they taste like a real tomato not one of those hot house ones.
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luv those, leni. they're manager's specials here, & usually the meat is a-okay.

yum, those hafta be the best steaks, the type you're making.
 
PanchoHambre said:
love that will have to try that idea out sometime
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its actually easier than making real lasagna..gives you the same flavor and looks the same when cooked...no cooking of the noodles..a plus on my end..lol

tonights - the difference is i took a container of cottage cheese,at least a half of a cup of fresh parmesan and an egg and mixed together...used that as an additional layer

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Poncho that stirfry shrimp looks like a winner. I have a bunch shrimp in the freezer. Maybe I'll try this later this week.

Lasagna looks good to grams. Brams BBQ.

Tonight there was yellowfin tuna done on an 800°F grill plate that I set on top my jet burner/wok burner, with some white Rice with seasoned Rice wine vinegar and some canned corn with a dollop of butter.
 

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mmmm tuna...just overcooked for me...its strange but i do not like cooked tuna but i will eat the heck out of it raw..lol

looks tasty though
 
BamsBBQ said:
its actually easier than making real lasagna..gives you the same flavor and looks the same when cooked...no cooking of the noodles..a plus on my end..lol

tonights - the difference is i took a container of cottage cheese,at least a half of a cup of fresh parmesan and an egg and mixed together...used that as an additional layer

14a8l6r.jpg
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Looks really great Bams....

When I was stationed in the Carribean....we couldnt get Riccota at the Comissary. They didn't even have cottage cheese. They did have Dry freeze dried cottage cheese, and we would just add water to let it re-constitute.
Hey!... It did the job!

BTW... We don't use the non cook lasagna noodles. We just use the regular ones, and just add a little more extra sauce. Comes out perfect..and there would be npo way to tell they weren't boiled.
 
Guts said:
Poncho that stirfry shrimp looks like a winner. I have a bunch shrimp in the freezer. Maybe I'll try this later this week.

Lasagna looks good to grams. Brams BBQ.

Tonight there was yellowfin tuna done on an 800°F grill plate that I set on top my jet burner/wok burner, with some white Rice with seasoned Rice wine vinegar and some canned corn with a dollop of butter.
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Guts.... Nice job on the fish! .. Love the non- contact thermometer / pyrometer.
They are a great tool.
 
Embryodad said:
Guts.... Nice job on the fish! .. Love the non- contact thermometer / pyrometer.
They are a great tool.
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they are a great kitchen tool. The only drawback in using an infrared is they don't want to shoot an accurate temperature from something shiny or reflective such as stainless steel but if it's slightly dull in color. It works great. I got this one. I was playing around with making pizza you really need to know what temperature your cooking on I'm speaking of the stone in a conventional oven not an outdoor wood fire oven and even then it would work great. After I did my air-conditioning I went around shooting the room doors and windows to see where the cold spots were for leaks.

That grill was so hot when I dropped the fish on it there was a lot of smoke good thing I had the power ventilator in the garage on. I don't normally cook in the garage but I knew it would only take a few minutes to do it. I didn't want to drag it outside, even though the jet burner is very portable.
 
Guts said:
they are a great kitchen tool. The only drawback in using an infrared is they don't want to shoot an accurate temperature from something shiny or reflective such as stainless steel but if it's slightly dull in color. It works great. I got this one. I was playing around with making pizza you really need to know what temperature your cooking on I'm speaking of the stone in a conventional oven not an outdoor wood fire oven and even then it would work great. After I did my air-conditioning I went around shooting the room doors and windows to see where the cold spots were for leaks.

That grill was so hot when I dropped the fish on it there was a lot of smoke good thing I had the power ventilator in the garage on. I don't normally cook in the garage but I knew it would only take a few minutes to do it. I didn't want to drag it outside, even though the jet burner is very portable.
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Yeah! ... You're right.
They won't get a accurate read on shiny. I used to use a black magic marker to color the i.e. (copper or stainless object) I needed to get a reading on.

I have gotten accurate reads on stainless pans by just dropping a black gun metal slug right in the area (s) I wanted to read temps. Works perfectly!
 
Everything looks and sounds wonderful.

I had a pan fried burger and salad when I got home from work last night.
 
BamsBBQ said:
mmmm tuna...just overcooked for me...its strange but i do not like cooked tuna but i will eat the heck out of it raw..lol

looks tasty though
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i won't have cooked much of anything any more, either. especially fish & meat or eggs
 
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