What's cooking wednesday, September 9, 2009?

lilbopeep

lilbopeep

🌹 Still trying to get it right.
it's my younger daughters first day of school. so she is off and now it is time to have a cup of coffee and figure out whats for dinner.


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I need a pasta fix, so it will either be spaghetti with some Italian fattie from Sunday's Q, or that mac and cheese recipe I've been wanting to try.
During the day I will be munching on some of the other Q'ed goodies and will freeze the rest for later.
 
I'm not sure.... it's so quiet in here today with the boys both in school I can't think straight!
DD and I will go to the store on a "date" (I asked her what we should do today, she said SHOP!!! lol) and see what we can see.... but I think grilled or BBQ chicken of some sort sounds good.
:)
 
If the rain holds off I'll be grilling some chicken otherwise I'll be using the broiler. I'm not sure what I'll have with it. I should look in the garden and see what I can pick.
I have to go to the store later to buy flour to make more bread so maybe I'll find something then.
 
BBQ Bacon Meatloaf, Mashed taters, Corn and gravy.


BBQ Bacon Meatloaf
everything should be room temp for even cooking

2 pound ground beef
2 cup bread crumbs
1 cup barbecue sauce
3 eggs, slightly beaten
2 teaspoon salt
2 teaspoon pepper
12 slices bacon (precooked soft not crispy)


Edit to add precook bacon; Thanks Fred!!!

375 degrees for apx 90 minutes.
 
That's a good sounding recipe, Lefty.
The other day I partially caught a TV cook making bacon meatballs. I didn't catch if he precooked the bacon... do you? Does the bacon leach grease? He cooked in the oven, then added them to the sauce and didn't seem to have a problem with grease, but I can just see me trying that (lol).
 
Yes Fred, I precook the bacon about half way on cast iron (leaving it soft). I also forgot to add 1/2 tsp ground mustard powder too. That was the original I copied from my files. I never can leave well enough alone (but then I'm preaching to the chior) since all cooks do that. The bacon doesn't add too much grease to it.
 
dinner seems to be shaping up to shell steaks, veggies and a carb. what the veggies and carb will be is unknown at the moment and the "how" everything will be cooked is also unknown. :bounce:
 
Lefty said:
BBQ Bacon Meatloaf, Mashed taters, Corn and gravy.


BBQ Bacon Meatloaf
everything should be room temp for even cooking

2 pound ground beef
2 cup bread crumbs
1 cup barbecue sauce
3 eggs, slightly beaten
2 teaspoon salt
2 teaspoon pepper
12 slices bacon (precooked soft not crispy)


Edit to add precook bacon; Thanks Fred!!!

375 degrees for apx 90 minutes.
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Mmmmmmm, meatloaf *slurps* sounds divine:a1:
 
It's DW's birthday, so we're going out for Italian tonight. I need to get to the store and get a card so I don't look like a schlep.
 
joec said:
Steak tonight with no idea on side dishes yet.
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When we had steak last I sliced a zucchini, corn off the cob and onion and sauted it with a drizzle of olive oil and a pat of butter - it turned out really good with the steak - just a suggestion :)
 
I have a couple of Delmonico I will probably do on the grill though it depends on the weather. We have had afternoon thunderstorms most of the week which start about the time we close up. If so I will do them on the stove in cast iron also. I have some mushrooms so will have some on top of my steak either way. We finished the zucchini last night but I do have some brussel sprouts which I can steam pretty quickly. As for a starch I have some left over pasta, could bake or roast some potatoes or even make fries. I know we still have several cucumbers and tomatoes left so will probably make a salad also.

I do need to get some more corn also which after reading this I added to my shopping list.
 
This was my dinner - cumberland sausage ring on mashed potato with cauliflower, french beans and onion gravy.
 

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I went with the spaghetti. I've got one 28 oz can of crushed tomatoes simmering away in a 3.5 qt saute pan. Mixed in is some Italian seasoning, Turkish oregano, crushed red pepper flakes, four cloves of garlic, 1/4 onion, half a large link of chopped venison sausage and three or four slices of smoked Italian fattie. And a little vino, port. So thick you could eat it with a fork... (lol).
 
Cooksie said:
I'm going to try making some pork schnitzel with pork tenderloin that I hope comes out looking something like this:

http://simplyrecipes.com/recipes/pork_schnitzel/

Probably not going to do that sauce. I'm thinking doing a lemon/butter/caper sauce with some boiled parsley potatoes on the side.
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Wow. I actually have everything to make this with. That looks really good. I gotta say though, I cut my loins 1/2" thick and have a hard time getting them flattened down to 1/4". Maybe I don't pound hard enough, but even though I lay plastic wrap on top I'm always afraid of the kitchen looking like someone was murdered in it if I pount raw meat too hard. :unsure:

Thanks for the recipe. I'm going to try it out.
 
JoeV said:
It's DW's birthday, so we're going out for Italian tonight. I need to get to the store and get a card so I don't look like a schlep.
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Joe, a schlep is a long, burdensome journey. You meant a different word that perhaps should not be used on a pg forum. lol
 
chowhound said:
Wow. I actually have everything to make this with. That looks really good. I gotta say though, I cut my loins 1/2" thick and have a hard time getting them flattened down to 1/4". Maybe I don't pound hard enough, but even though I lay plastic wrap on top I'm always afraid of the kitchen looking like someone was murdered in it if I pount raw meat too hard. :unsure:

Thanks for the recipe. I'm going to try it out.
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Chow, when you put the loin between plastic wrap wet it a little.....I use a rubber mallet and start in the middle and work outwards. I bang the heck out of it. :hammer:
 
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