Who's making what today?

[letinsh]

Penn, thanks for the tip - I'll give that a try next time.

Tonight was simple but delicious (cheap, too ~$11 for 2 people)
Store-bought salmon/jalapeño/cheese patties, white rice, arugula, and mango salad dressing.
Cooked over charcoal.

[Divemaster]

Spaghetti with a venison meat sauce. The sauce is almost all meat (Texas whitetail) rather than being mostly tomato sauce. It was topped with grated Parmigiano-Reggiano and fresh basil, and paired with an India Pale Ale to balance the boldness of the meat sauce.

[Guy]

Pasta carbonara with stuffed (spinach, cheese, crabmeat) chicken breast....

[Stobey]

Originally Posted by letinsh

Looking good, cbtengr!

This seems to be my week at our home. Tilapia baked on lemon slices then topped with a panko/dill topping. Served with baked potato and broccoli cooked with bacon.

Got barbacoa on the menu for tomorrow, then I'll be done for the week, I promise

(2 bonus points for each Fayetteville landmark on the square platter that you can name)

Lentish, I just saw your tilapia dish. Looks good. Have you ever poached your tilapia in a frying pan with water, lemon juice, sliced onions, butter, and a bit of minced garlic? (Cover frying pan w/tin foil that has a hole in center. Cook on high for 10 mins.) Comes out very tender and delicious. One of my favorites. For veggies: you decide. I add the parsley.

[Stobey]

This cole slaw is when you have been invited to a picnic the next day and haven't gotten to prepare anything. (Only uses 1 large bowl and an 8 oz. measuring cup.)

1 (or 2) bags Cole Slaw "fixins" (shredded cabbage and carrots)

For 1 bag of "fixins":
1/2 tsp. of celery seed
1/4 tsp. black pepper
2 tsp. sugar
3 oz. hot tap water
1 oz. vinegar
6 tbsp. Miracle Whip
2 oz. Light Cream


Dump Cole Slaw "fixins" in large bowl.
Add sugar to hot tap water. Stir until sugar is dissolved.
Add vinegar to water/sugar mix. Stir.
Dump water/sugar/vinegar mix into "fixins".
Add celery seed and black pepper.
Mix the "fixins".
Add Miracle whip.
Mix again.
Add Light Cream.
Mix well.

Let sit overnight in refrigerator.
Stir again before serving, serve and enjoy.

(Admittedly, I just do this "by eye" anymore.)

[Penn]

Mark46th, we use Veg, chicken, or veal stock. Never plain water. Usually, we save the braising liquid and recycle it several times, building on the base to enhance the bouquet. Since we never use salt in the liquid and only season the meat, we are then able to reduce the liquid to a sauce consistency.

[mark46th]

Thanks, Penn. Good info!

[Team Sergeant]

Originally Posted by Stobey

This cole slaw is when you have been invited to a picnic the next day and haven't gotten to prepare anything. (Only uses 1 large bowl and an 8 oz. measuring cup.)

1 (or 2) bags Cole Slaw "fixins" (shredded cabbage and carrots)

For 1 bag of "fixins":
1/2 tsp. of celery seed
1/4 tsp. black pepper
2 tsp. sugar
3 oz. hot tap water
1 oz. vinegar
6 tbsp. Miracle Whip
2 oz. Light Cream


Dump Cole Slaw "fixins" in large bowl.
Add sugar to hot tap water. Stir until sugar is dissolved.
Add vinegar to water/sugar mix. Stir.
Dump water/sugar/vinegar mix into "fixins".
Add celery seed and black pepper.
Mix the "fixins".
Add Miracle whip.
Mix again.
Add Light Cream.
Mix well.

Let sit overnight in refrigerator.
Stir again before serving, serve and enjoy.

(Admittedly, I just do this "by eye" anymore.)

I had to stop reading at Miracle Whip..... If I try it, it will be done with real mayo.....

[(1VB)compforce]

Originally Posted by Team Sergeant

I had to stop reading at Miracle Whip..... If I try it, it will be done with real mayo.....

I stopped at "fixins"... I hate that prebagged crap. It tastes like plastic to me.

quarter a fresh green cabbage, cut a quarter into thin strips, salt it and leave it in a bowl for a couple of hours. Then use real Mayo in place of the miracle whip (like mayo that you make yourself from egg yolks, vegetable oil and lemon juice, not hellmann's). That should end up a pretty decent coleslaw. I usually use a little siracha, cayenne or chipotle in the mayo to give it a touch of heat, but that's just me...

[letinsh]

So, my 34 week pregnant wife finally abdicated all grocery shopping and cooking for the duration, so I've tapped in. First time doing this "full time".
Today was a new potato, avocado, and egg salad. Haven't decided if this is an appatizer/side or an entree. We ate it as an entree...
Boil 1.5lbs of small red potatoes for 8-10min. Rinse under cold water and set aside.
3/4c mayo
2Tbs apple cider vinegar
2Tbs yellow mustard
2Tbs dill.
Mix.
Stir in:
1 red or orange sweet pepper chopped
1 small red onion chopped
1/2c chopped dill pickles

Hard-boil 4 eggs, chop and add to the mix. Chop up and add an avocado. Quarter the potatoes and stir everything together.

Serve over chopped iceberg lettuce.

[Team Sergeant]

Originally Posted by letinsh

So, my 34 week pregnant wife finally abdicated all grocery shopping and cooking for the duration, so I've tapped in. First time doing this "full time".
Today was a new potato, avocado, and egg salad. Haven't decided if this is an appatizer/side or an entree. We ate it as an entree...
Boil 1.5lbs of small red potatoes for 8-10min. Rinse under cold water and set aside.
3/4c mayo
2Tbs apple cider vinegar
2Tbs yellow mustard
2Tbs dill.
Mix.
Stir in:
1 red or orange sweet pepper chopped
1 small red onion chopped
1/2c chopped dill pickles

Hard-boil 4 eggs, chop and add to the mix. Chop up and add an avocado. Quarter the potatoes and stir everything together.

Serve over chopped iceberg lettuce.

Dude, judging from the mayo bottle that ain't a "small red onion"..... and for a salad you might want to cut your onion employing a sauté cut, take a look at the "slice" cut here: http://www.wikihow.com/Cut-an-Onion

[letinsh]

<grin> I knew someone was going to say something about that. I had a 'large' red onion at home, so I used half of it....turned out alright

Thanks for the link - I'm learning all this just by jumping in, so a little direction is not unappreciated!

[PSM]

Originally Posted by letinsh

So, my 34 week pregnant wife finally abdicated all grocery shopping...

Ha ha! My wife went shopping the day that our son was to be born. She NEVER lets me shop alone. (Hint to all you newly wed guys out there: If you don't like or want to do the shopping ALWAYS pick up something outrageous [in my case bean dip and Fritos] that will insure that you are never sent on that errand again.)

Pat

[letinsh]

Originally Posted by PSM

Ha ha! My wife went shopping the day that our son was to be born. She NEVER lets me shop alone. (Hint to all you newly wed guys out there: If you don't like or want to do the shopping ALWAYS pick up something outrageous (in my case bean dip and Fritos) that will insure that you are never sent on that errand again.

Pat

This advice is gold, gentlemen - it also can apply to special occasions - set the bar super low in the early years, so you have room to build (I didn't get her anything on our first Valentine's Day, no flowers, card, or chocolate ...now I'm butter poaching steaks - If I had started there, there's not much more 'up' you can go without mortgaging the house and every subsequent one would be a disappointment)

Bless her heart, she held on as long as she could. She's a full time high school chem/bio teacher, so by the end of the day she's whooped, and when the weekend rolls around, there's just no energy left.

She learned long ago never to send me to the store alone because she'd get a dozen phone calls asking questions (I'm a mechanical engineer, so I'm very much about specifics - don't just put "apples" on the list - how many? what kind?) but she 'commanded' me to adapt, so I am (on the flip side, she now has to eat what I get/make and can't complain )

[Team Sergeant]

Originally Posted by letinsh

Bless her heart, she held on as long as she could. She's a full time high school chem/bio teacher, so by the end of the day she's whooped, and when the weekend rolls around, there's just no energy left.

She learned long ago never to send me to the store alone because she'd get a dozen phone calls asking questions (I'm a mechanical engineer, so I'm very much about specifics - don't just put "apples" on the list - how many? what kind?) but she 'commanded' me to adapt, so I am (on the flip side, she now has to eat what I get/make and can't complain )

I'm going to give you my number so you can place it on speed dial for future recipe/preparation/menu advice......