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What's for supper?

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Re: What's for supper?

Postby brothers » Sat Jul 22, 2017 7:34 pm

MotifSky, welcome to SMF.

Reading my post above about corned beef, it suddenly makes me want to remind my wife it would be a good idea to eat some more of this delicious stuff.
Gary
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Re: What's for supper?

Postby ShadowsDad » Sat Jul 22, 2017 9:54 pm

Gary, have you ever made your own? It's simple to do. If you've never had the salt cured version I highly suggest it. It doesn't taste the same as the nitrate cured type and it isn't red, but it is very meaty tasting. That's the best I can describe the flavor. If you need recipes/formulas let me know, but a 'net search will readily turn them up.
Brian

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Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
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Re: What's for supper?

Postby brothers » Mon Jul 24, 2017 8:44 pm

No, sorry to say I haven't. I'm sure it would be a good project to try. I'll do some reading.
Gary
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Re: What's for supper?

Postby brothers » Mon Aug 07, 2017 3:36 pm

We can't get enough fried onion burgers around here. My wife has a large electric griddle she uses, and when she plans a dinner, all the kids and grands (and us) has a great supper. (I might have posted about this earlier. :shock: If so, I apologize.)
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Re: What's for supper?

Postby Rufus » Mon Aug 07, 2017 4:32 pm

Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.
Bryan
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Re: What's for supper?

Postby brothers » Tue Sep 05, 2017 4:27 pm

A nice big bowl of beef stew. Just the basics, carrots, potatoes, onion, unless my wife added something I don't know about. Anyway, Yummy!
Gary
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Re: What's for supper?

Postby ShadowsDad » Mon Sep 25, 2017 1:47 am

Last nights supper.

For reasons beyond my control I have been putting this off for 3 days; Pork LoMein. I love LoMein. I had some leftover pork medallions (julienned) and deliberately put vermicelli on the dinner list days previous so that I would have leftovers to work with. The result that I made with corn kernels off the cob and a red habanero sliced paper thin, seeds and pith, it might not be traditional, but it sure was good! It also had onion, carrot, and broccoli tips. I have no recipe. It included oyster sauce, soy sauce, water, and a slurry of corn starch. Dang! I forgot the garlic! It was still delicious. If one can get past the heat of the habanero they have a sim[ply wonderful flavor*; it brought a new addition to the flavor of the dish that I never thought of before but they are ripe and in the garden, so I gave it a try. The result was hot but delicious. If one is sensitive to hot pepper it would be off the scale hot. The heat can be mitigated a bit by removing the seeds and pith from the hot pepper. Not a traditional addition but a keeper. Of course the hot pepper can be omitted or replaced with sweet pepper. I had intended to include sweet pepper, but it was yet another item that I forgot we had. I blame the pre-dinner cocktails (not myself). :-)

I like my LoMein with generous sauce but not swimming in it. Hence the addition of a bit of water.

In years past I tried to make my stir fries with a wok, but western ranges simply don't work well with them. So I've either been using fry pans in cast iron, steel, Stainless steel or tonight a PTFE pan. I suspect the dish washer prefers the PTFE coated pan. I know the cook definitely prefers not having to re-season the steel pans.

Sorry, no pics. Picture white spaghetti in a brown sauce with all of the colors described above mixed into it.

*I know of no other milder pepper that has the same flavor or aroma. So if you're "heat" sensitive there is simply is no way to get the flavor I describe with another pepper.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
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Re: What's for supper?

Postby ThePossum » Sat Sep 30, 2017 1:13 pm

Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.


I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.
Bryce

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Re: What's for supper?

Postby Rufus » Sun Oct 01, 2017 8:50 am

ThePossum wrote:
Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.


I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.


Here's the recipe for the herbed lemon sauce:

INGREDIENTS

30 ml avocado or olive oil
1 onion, coarsely chopped
15 ml Ras el Hanout
250 ml chicken stock
250 ml shredded carrots
60 ml chopped sun-dried tomatoes
2 preserved lemons, chopped or 90 ml freshly squeezed lemon juice (I've only used preserved lemons)
30 ml chopped fresh parsley
30 ml chopped fresh cilantro
10 ml chopped rosemary

METHOD

Heat oil over medium heat in a flameproof tagine. Add onion and Ras el Hanout and cook, stirring, for 5 minutes. Add broth and bring to a boil. Stir in carrots, sun dried tomatoes, preserved lemons/lemon juice, parsley, cilantro and rosemary.

I simmer the meatballs in the covered, flameproof tangine in the sauce at low heat, stirring once, for about 45 minutes until the meatballs are cooked right through. The meatballs are small at about 15 ml (walnut-size) each.

If you'd like, I can provide the meatball recipe.
Bryan
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Re: What's for supper?

Postby ThePossum » Sat Oct 07, 2017 11:51 am

Rufus wrote:
ThePossum wrote:
Rufus wrote:Lamb Kefta (meatballs) simmered in a tagine in herbed lemon sauce and served with couscous.


I make Lamb Kefta Kabobs on the gas grill and serve it with a garlic-yogurt sauce and serve it with rice. Would love you to share your recipe for the herbed lemon sauce.


Here's the recipe for the herbed lemon sauce:

INGREDIENTS

30 ml avocado or olive oil
1 onion, coarsely chopped
15 ml Ras el Hanout
250 ml chicken stock
250 ml shredded carrots
60 ml chopped sun-dried tomatoes
2 preserved lemons, chopped or 90 ml freshly squeezed lemon juice (I've only used preserved lemons)
30 ml chopped fresh parsley
30 ml chopped fresh cilantro
10 ml chopped rosemary

METHOD

Heat oil over medium heat in a flameproof tagine. Add onion and Ras el Hanout and cook, stirring, for 5 minutes. Add broth and bring to a boil. Stir in carrots, sun dried tomatoes, preserved lemons/lemon juice, parsley, cilantro and rosemary.

I simmer the meatballs in the covered, flameproof tangine in the sauce at low heat, stirring once, for about 45 minutes until the meatballs are cooked right through. The meatballs are small at about 15 ml (walnut-size) each.

If you'd like, I can provide the meatball recipe.


Thanks Bryan,

Need to see how this will work with my Lamb Kefta. Sounds good.
Bryce

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Re: What's for supper?

Postby brothers » Tue Oct 10, 2017 6:37 pm

Tonight was about as simple as it gets. I had a quarter of a pound chunk of smoked sausage heated in the microwave and wrapped in a slice of bread. Didn't even put any mustard on it. That was my supper and boy was it good! Not to mention a couple of fingers of Jim Beam in a paper cup with ice. Nice!
Gary
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Re: What's for supper?

Postby brothers » Wed Nov 01, 2017 2:49 pm

Tonight we are having another Mississippi Pot Roast. It's been a while. I only used 1/2 of the amount of butter it calls for. Not time to eat yet, so I'm enjoying a couple of cans of Lost Lake Ice beer while waiting for the rest of the family to show up.
Gary
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Re: What's for supper?

Postby Rufus » Thu Nov 02, 2017 6:04 am

Tonight it's home-made salmon cakes and a kale-based salad. Last night it was turkey chili and mixed greens. We always make our turkey chili with beans in it even though you'd think that after living in Houston for 10 years we'd know that there're NO BEANS in chili (to paraphrase Judge Roy Bean); don't know what my Houston neighbours would think if they knew I used turkey too.
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Re: What's for supper?

Postby churchilllafemme » Wed Nov 29, 2017 7:35 pm

Nearly the last of the leftovers: Mexican turkey soup with stock, shredded turkey, sweet potato, tomato, onion, cumin, coriander, and garlic, garnished with avocado, crisped tortilla strips, and cheese.
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