Friday, 4-10....what's for dinner tonight?

homecook

homecook

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Here it will either be grilled shark steak (if the weather holds out) or crab legs. I haven't decided on the sides yet.
 
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If I don't make Mac & Cheese, we'll probably go to Barb's house and hold the umbrella while she grills the shark steaks, and then just hang around there drooling until we get invited to dinner.:yum:
 
It will be a sausage, shrimp and crawfish gumbo tonight, my wife has been making it all morning.
 
??? I have a pound of ground venison sausage thawing. I have no idea what to do with it. NO idea at all.

HELP!!!!!!!!
please!!!!!!!
 
JoeV said:
If I don't make Mac & Cheese, we'll probably go to Barb's house and hold the umbrella while she grills the shark steaks, and then just hang around there drooling until we get invited to dinner.:yum:
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:umbrella: Sorry Joe. Son just called from work and he wants crab legs. He's also bringing home a Blooming Onion.
I'll let you know when we do have the shark steaks. :wave:
 
homecook said:
:umbrella: Sorry Joe. Son just called from work and he wants crab legs. He's also bringing home a Blooming Onion.
I'll let you know when we do have the shark steaks. :wave:
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Bringing home a Blooming Onion? They are easy to make too especially with a deep fryer.
 
joec said:
That makes sense then, he gets them free too I bet. Just hope he doesn't bring home the left over ones. :mrgreen:
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Ssshhh.....yes they're free! He makes them himself so they're not the leftovers. :D He brings home the bread too. (what's leftover when he works nights, that they made too many of.....not what's left on a customers plate) lol
 
Oh I love their bread. The last couple of times we ate at the local one it wasn't very good. I've not talked to the manager there (he is a tenant of ours) as it used to be really good. It is funny too since I go for the walk about soup, salad and a bloomin onion most of the time we have gone. I will occationally also have the grilled shrimp too. My wife gets something different every time we go in one. I think maybe they changed some of the cook staff over the last year which might account for it.
 
Trish - Would the sausage work fried with drying peppers and onions all fried up in some olive oil and maybe some potatos salt pepper in a pita?
 
We at the outlaws for Easter - we had roast pork tonight.

Trish why not make sausage meat balls & incorporate them in a tomato sauce with pasta' We also sometimes do a pasta bake that incorprates meatballs, bechamel and tomato sauces.
 
Its Soup Night !!
ummm..............does anybody wanna guess WHICH soup ??

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Miniman said:
Ok then - how do you prepare it. Not sure I would get that soup past the rest of the family
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you boil them like you would any other part of a chicken to make chicken soup. we use to use wing tips and necks at the same time to give it some more flavor.

the feet when eating them are like eating, i dont know how to describe that exactly, ummm gelatin..maybe


oh and we are having grilled N.Y.Strip steaks,sweet potatoes and an undecided dish
 
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Here is a pretty good Jambalaya recipe I have used and liked. You can substitute Chorizo for the Andouille as both are close enough. Also you can substitute easily for example no chicken leave it out etc. Some of the measurements are too taste such as hot ingredients. And this being Jambalaya you can add what you have and leave out what you don't it like gumbo is what you want.

Jambalaya Recipe

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
Cook rice to package directions.


Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
 
Lou and I both had the day off....so I had time to get to Sonny's Fish Market at 8 this morning. Amazing how much they have on a Friday morning...I usually cannot go till Saturday. Everything looked great; but I had a request for dinner tonight.

First course is seared sea scallops with arugula and caramelized diced apple.

Dinner is linguine with clams in a roma tomato and white wine sauce.

Dessert is chocolate pound cake with fresh strawberries and whipped cream with anisette.

Right now we're drinking paddy cocktails. Lou is picking the wine. Feels like a Saturday around here..
 
I'm going with a variation of Bam's spicy shrimp stir fry. I didn't have any frozen stir fry veggies, so I'm making do. I've got things "missed in plates", cuz after all it's stir fry and going to go quick.
:lol:
 

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