What's for Dinner?

[AndrewHill]

I made pecan crusted Halibut last night.

Now that sounds good!

[AndrewHill]

Texas Roadhouse tonight: fish, rice and vegatables.

[catesta]

Spinach Florentine Salmon w/brown rice and broccoli.

[Tim McG]

Spinach Florentine Salmon w/brown rice and broccoli.

Oooo.

I want that recipe!

[Tim McG]

Tonight we are going Japanese-American: Beef and vegetable Teppanyaki....cooked in a Wok, though [sorry].

My apologies to you purists ot there.

Edited July 2, 2008 by GoodSpeak

[AndrewHill]

Porkschops, potatoes and broccoli.

[kinuta]

Fresh tuna curry with mushrooms, chana masala with green salad and rice.

[catesta]

Spinach Florentine Salmon w/brown rice and broccoli.

Oooo.

I want that recipe!

The salmon was something my girlfriend picked up at Trader Joe's. The salmon itself was alright, but I wasn't too impressed with the spinach florentine stuffing. Oh well, she wanted to try it.

[AndrewHill]

Spaghetti and Meatballs tonight!

[catesta]

Tacos w/chips and guacamole

[catesta]

Made Calzone last night.

Stuffed them with rapini, prosciutto, capocollo, ricotta, and fresh mozzarella.

Tonight, I'm going to blacken some catfish on the grill and serve it with a israeli couscous salad.

[ValerieB]

Made Calzone last night.

Stuffed them with rapini, prosciutto, capocollo, ricotta, and fresh mozzarella.

Tonight, I'm going to blacken some catfish on the grill and serve it with a israeli couscous salad.

that calzone is making me scream!! you are a slammin' chef, catesta!! no doubt about it.

catfish is one of my most favorite fishes but i usually find that when it's blackened, it's too salty for me. i'd still accept an invite for dinner though!

[catesta]

Valerie, you're always invited.

I know what you mean about being blackening too salty.

I use this method on the grill from Steve Raichlen's BBQ USA. I find it to be just right, but I only use about a 1/4-1/2 teaspoon of kosher salt.

1 tablespoon coarse-salt (kosher or sea)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon sweet paprika

2 teaspoons freshly ground black pepper

2 teaspoons freshly ground white pepper

2 teaspoons dried thyme

1 teaspoon cayenne pepper

1) Combine the salt, garlic and onion powders, oregano, parika, black and white peppers, thyme, and cayenne in a bow and stir to mix. (Actually, if you don’t have sensitive skin, your fingers work better for mixing a rub tan a spoon or a whisk does).

2) Rinse the fillets under cold running water, then blot dry with paper towels. Using a pastry brush, generously brush the fish on both sides with melted butter. Thickly sprinkle each fish fillet with the blackening mixture, patting it onto the fish with your fingertips. Refrigerate the fillets, covered, until ready to grill. The fillets should be cold — straight out of the refrigerator—when you put them on the grill.

Edited July 4, 2008 by catesta

[Tim McG]

Tonight and in honor of July 4th, Mrs. GoodSpeak is preparing her absolutely awesome potato salad

Oh, and we're also having BBQ'd chicken with my friend's [professionally made and sold] BBQ sauce: Tio Jorge; grab some if you can. Corn on the cob is a must.

Happy 4th!

Edited July 5, 2008 by GoodSpeak

[jazzbo]

I had a Conan's deep dish pizza, whole wheat dough, the "Savage" (all ingredients but I left off jalapeno and anchovies).

[Free For All]

I had a Conan's deep dish pizza, whole wheat dough, the "Savage" (all ingredients but I left off jalapeno and anchovies).

Conan's Savage! I remember it well.....yummmmmmm. Nap time afterwards, IIRC!

[aparxa]

A 8pm to 5am dinner at work full of M&Ms, hazelnuts, and walnut bread...

[Tim McG]

Spinach Florentine Salmon w/brown rice and broccoli.

Oooo.

I want that recipe!

The salmon was something my girlfriend picked up at Trader Joe's. The salmon itself was alright, but I wasn't too impressed with the spinach florentine stuffing. Oh well, she wanted to try it.

You Guys have Trader Joe's out there now?

Cool

[AndrewHill]

Lemon Pepper Chicken, rice and corn.

[Willard]

This is secret recepie based on very old Scottish method- the rum and ginger are recent additions. It should be made at least two days before you are going too need it

Potted Hare

1 large brown hare

2 pounds loin of pork

6 large chiken livers (plus a few grouse livers if you can get any)

I pound extra pork fat from back

I 1/2 teacups red wine

I egg

I glass Jamaica rum

2 cloves gurlic

I teaspoon powdered ginger

I teaspoon thyme

I pound thinly cut streaky bacon

salt and feshly ground black papper

aspic jelly to cover

Edited July 10, 2008 by Willard

[7/4]

Pressed rat and warthog.

.

[Tom 1960]

Cheeseburgers on the grill with corn and potato salad.

[kinuta]

Sea bream, pan fried in olive oil. Olive oil, lemon, dijon mustard & mint dressing.

Tomato, lettuce, green beans and cucumber salad.

Daikon and squid dish, rice.

For dessert a large chocolate eclair and apples.

Edited July 11, 2008 by kinuta

[Tim McG]

Spinach Florentine Salmon w/brown rice and broccoli.

Oooo.

I want that recipe!

The salmon was something my girlfriend picked up at Trader Joe's. The salmon itself was alright, but I wasn't too impressed with the spinach florentine stuffing. Oh well, she wanted to try it.

Rachel,

Your Inbox is full....but I wanted to thank you for the recipe you sent me. It looks like a wonderful recipe and I can't wait to give it a go!

BTW, by return favor, we tried a new recipe of sort ourselves last night courtesy Alton Brown of "Good Eats". It was most excellent, too! And here it is:

Salmon Fillet en Papillote with Julienne Vegetable

1/3 cup julienned fennel bulb

1/3 cup julienned leeks, white part only

1/3 cup julienned carrots

1/3 cup julienned snow peas

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon whole coriander seed, ground fine

1 (8-ounce) salmon fillet, pin bones removed

1 orange cut into wedges with white, pithy membrane removed

1 tablespoon dry vermouth

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Note: We substituted our own favorite vegies; Sugar snap peas, baby carrots and bean sprouts. We used lemon instead of oranges. Instead of black pepper and corriander we used Lawry's Seasoned Pepper. No vermouth. Tasted great!

Thanks again,

Tim

[catesta]

Grilled shrimp and a sald tonight.

Barbecue chicken for tomorrow night. Already have it marinating in the fridge.