What's Cooking NCT Sun 9/13 to Sat 9/19/2015?

Embryodad

Embryodad

Well-known member
Supper was a nice slice of Nothing!
I did some grazing today.
Had to get the Uncles dinner of corn dogs, mashed potatoes, and corn.
Jello for his dessert.

Tina is staying at her uncles an hour from here. His wife passed on this morning, and Tina is the Guardian Angel handling all the particulars.

Things should get back to normal in a few days. Hopefully.

I wanted meatballs in a tomato sauce today, but it was on the phones all day, and no time to cook. I have the ground beef thawing, and I plan to make them tonight. That way, Tina could take some for her and the uncle for supper tomorrow.
 
What's Cooking? NCT 09.14-09.20.2015

Tonight is lobster and fresh tuna, not sure the sides; my son is cooking.

Pictures at 10.
 
Sorry - I missed this till after I posted a new thread.

Tonight is lobster and fresh tuna; not sure how Matt is doing the tuna.

My condolences on the wife's uncle passing.
 
Last night was thin sliced chicken breast dredged in seasoned flour pan fried served with lemon pan gravy, buttered jasmine rice and steamed broccoli.
 
I made a pot of meatballs in tomato sauce early morning.

Had spaghetti & M/balls .

Tina came home today to refresh, and to make a pot of pea soup to take to her uncles tomorrow....
 
dinner-- was a grilled cheese (2 kinds of cheeses & inglehoffer mustard on Italian bread), squash soup, a veggie blend of grn. beenz/peppers/olive oil/vinegar, & h2o to drink, then a minuate maid juice bar,-actually 2 of 'em- & a milk as dessert. yum.
 

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Last night was lobster, stuffed quahog, chuck strip steak, sweetcorn, potatoes, tomato salad, and coleslaw. The desert was several different kinds of fruit whipped with cream and cookies made from pie dough. Matthew fixed an awesome dinner.

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What a treat, JW!

I cooked some baby back ribs Saturday and made some mustard potato salad, so that was dinner Saturday and Sunday night. I used the Head Country Rub on the ribs - love that stuff! Last night was Stouffer's Lasagna :blush:.
 
Johnny, would you ask Matthew how he made cookies from pie dough?

Lee
 
Last night's dinner was spaghetti in meat sauce and steamed broccoli, with butterscotch mousse for dessert (at work, nursing home stuff).
Tonight I went to a Mom and Pop place and grazed the food bar.
Meatloaf, mash and gravy, green bean casserole (they have it year round) and I made a small salad with Italian dressing.
 
QSis said:
Johnny, would you ask Matthew how he made cookies from pie dough?

Lee
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I will, Lee, but it looked to me like he rolled rolled it very thick, cut into strips, sprinkled with cinnamon and sugar, and then baked. His pie crust recipe he got off the net then tweaked it to suit him. He made all his own pies when he was chef at the Home Port and won a blue ribbon for a pie at the local fair. Despite what some asshole said about his pies on Yelp they were all home made. His Key Lime Pie recipe came right off the key lime juice bottle.

Here's last night's clams vongole that Matt did.

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for lee--
butternut squash soup.:D when i make my recipe, i'll post.
-luvs/aubrey
 

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Tonight we're going to Atria for dinner - I'm thinking of the 2# wok fried lobster but will look at the menu. We'll eat in the basement bar rather than white table cloth up stairs.
 
Cooksie said:
I used the Head Country Rub on the ribs - love that stuff!
Click to expand...

You, me, and hundreds of judges of competition BBQ across the country can't be wrong!

It's the only rub I use for low and slow.

I try lots of others, Ross's favorite Dizzy Pig rubs included, for grilling meats. They are good, but Head Country can't be beat for barbecue!

Lee
 
Here is last night's wok fried lobster at Atria.
It will probably my last and will have at least
one traditional lobster before I leave.

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It was excellent but could only eat half. There were so many appys I was fill by the time the lobster was served. I imagine they are the only place that does this kind of lobster. Matt say it requires a huge amount of oil. I think you'd like it if you like lobster.
 
QSis said:
You, me, and hundreds of judges of competition BBQ across the country can't be wrong!

It's the only rub I use for low and slow.

I try lots of others, Ross's favorite Dizzy Pig rubs included, for grilling meats. They are good, but Head Country can't be beat for barbecue!

Lee
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I've seen the marinade at Sam's. It's on my next Sam's list.

For dinner - pork tenderloin on the George and a baked sweet potato :readytoeat:
 
Tonight will be burgers on the grill and cheese topped. Fried onions for mommy T,
and onions raw on mine with a tomato slice and mayo plopped in a way that it drips with every bite onto my face. ( think i'm like hungry? )Sweet hot pickles and peppers on the side.

Gabe gets sliced turkey breast...mashed potatoes and corn. No gravy....no butter....no pepper or salt...just a B O R I N G Meal. Flavorless.
 
QSis said:
Who is Gabe, Jimmy? "The Uncle"?

Lee
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It's Tinas 91 y/o Uncle whom she dedicated to take care of him when his wife died.
She was making trips to his house over three hours away from us, but he fell and was hospitalized / and then rehab for 30 days. They would not allow him home alone, so my wife said,.... You can live with us. Has all his marbles, and is very fussy, and is self centered. His meals are by the clock. Up at 11, and to bed at 11.
Has his own heat in his room set at 82 to 88 degrees.... sleeps also with an electric blanket on high all night. We tell him he is cold, because he is way too overbundled, and is wet. He won't believe us...the nurses...or the doctor...
Has a urine bottle aside his bed because it is too far to the bathroom across from his room about 5 small steps. ( I could and should write a book ) "Taking Care of Gabe!"
 
I imagine if I ate like Gabe I'd be back to army weight in no time, but alas I didn't tonight. We chose wisely as tonight was the last night of the season for the restaurant. I was chastised for ordering fried clams so changed it to onion rings and a sausage, pepperoni, and Genoa salami pizza with extra cheese. It was one of the best pizza's I ever had. After dinner we stopped at Back door Donuts and i got an apple fritter. They were freaking huge.

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