What's for supper tonight?

[marco25]

Smothered pork chops, rice and gravy, green peas with a little chopped onion sauteed in butter, some bread, ice cream for dessert.

[Rollin Rick]

Ham and cheese omelet with toast with real butter served with bacon. It's a breakfast for dinner, awesome. Monday night ritual.

What one man can do another can do

[marco25]

Shameless, I LOVE breakfast for dinner, and those weekly food rituals are fun too. http://sci.rutgers.edu/forum/images/smilies/smile.gif

[mikes4x4]

Hamburgers on the grill fried tatters and cooked broccoli

[marco25]

I just realized I forgot to eat supper tonight! http://sci.rutgers.edu/forum/images/smilies/eek.gif

[~Patrick~]

fried chicken and potatoe salad. I guess I should make a veggie to keep the ticker happy.

T-10 complete
10/08/01

[metronycguy]

same as every night! simple guy i am , once i got the pressure cooker my vegetable intake went up 500% , before i would have almost none, maybe a salad earlier in the day, being a one pot microwaver, now it all goes in the cooker...
so now i have a big pot of carrots, red peppers, portabella mushroom and broccoli, and usually throw in a piece of pork loin, or salmon, i find that i am eating half the meat i normally would eat if i was cooking in the microwave since i fill the pot with vegetables and a smaller piece of meat. the vegetables really fill me up.....plus great flavor, and also cooked in under 10 minutes.. hmmm , i should try some squash in there too next..

[marco25]

Charred red beans and rice ... http://sci.rutgers.edu/forum/images/smilies/frown.gif

Shouldn't drink wine and read CC while preparing supper. Live and learn!

[gettinup]

BOOST

[hubofagreatwife]

Burritos! http://sci.rutgers.edu/forum/images/smilies/rolleyes.gif

[marco25]

I tried something new last night--crawfish pistolettes. However I didn't make mine, I bought them frozen ... http://sci.rutgers.edu/forum/images/smilies/redface.gif

They were still great. The pastry is flaky and light. However these didn't come close to the pistolettes I recently bought at Poupart's, a local bakery. Just another fattening Cajun specialty that I must learn to resist--most of the time! http://sci.rutgers.edu/forum/images/smilies/smile.gif

crawfish pistolettes (http://www.recipegoldmine.com/regionallouisiana/louisiana175.html)

[duge]

Martha
I'd rather eat a Mouse sandwich than crawdad's

did you smokem??? http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

Doug

T-12 incomplete 10-3-02

[booster]

Duge, you don't like mud bugs? Damn man they are the poor man's shrimp! Cook em' any way you'd cook shrimp, ask Buba Blue http://sci.rutgers.edu/forum/images/smilies/wink.gif. I love em', but don't suck the head, grose!

I am having grilled beer can chicken, brocolli, and herb rice.

[marco25]

Ok, booster, I demand that recipe! Sounds awesome. There's something else we agree on: sucking mudbug heads=yuck!!! Around here, seems to be some sort of feat of macho-ness to suck the heads. http://sci.rutgers.edu/forum/images/smilies/rolleyes.gif

Real men don't suck heads!

Duge, use of the word "mouse" in the food forum is about to be forbidden! Ugh!

[Jeff B]

You might want to try something like this:

"beer can" chicken cooker (http://redhen.ca/chicken_cookers.htm)

poultrypal (http://www.poultrypal.com/)

Cooking a beer cans paint and aluminum fumes into your food has to be bad for your health.

[booster]

Wow, a Canuk knew what beer can chicken was, I'm impressed.

Mart, I don't have anything as fancy as what Jeff cited. I remove the innerds from the chicken, clean him, and shove a Lone Star beer up his ass. Don't forget to pop the top before causing that chicken to loose his virginity to a beer can. Then stand his sorry bout' to be cooked ass up in a cake pan. Rub some seasonings all over his smooth skin, use some butter in between the skin and meat if you please. Then shove that MF'er on a hot grill and cook till nice and roasted!

[cj6934]

My favorite recipe: Poke holes in plastic cover. It never fails

[Shaun]

[QUOTE]Originally posted by booster:

Wow, a Canuk knew what beer can chicken was, I'm impressed.
QUOTE]

Your impressed!! Hell,if it has anything to do with beer it was probably invented by a Canadian... http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

''Shoot the protester ya cant stop the protest.Murder the rebel ya cant stop the rebellion''..

[DEVOHUNTER]

DEVO ON A STICK!!!!

[booster]

Shaun, you may be a god, but a misguided one. I only need to point to one example, what the F*CK is right about a blue beer?

Learn somethin my friend, everything good was either invented by a Texan or made better by a Texan, end of F*CKING story bud http://sci.rutgers.edu/forum/images/smilies/biggrin.gif.

[Raven]

As always. A big old plate of mexican food. Tonights plate consists of sopa de arroz, salad, flautas, guacamole and sour cream. Yummmmy!!! http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

[rdco]

Grilled stuffed bell peppers, pan fried zucchini slabs and cold Miller High Life!

[Shaun]

Originally posted by booster:

Shaun, you may be a god, but a misguided one. I only need to point to one example, what the F*CK is right about a blue beer?

Learn somethin my friend, everything good was either invented by a Texan or made better by a Texan, end of F*CKING story bud http://sci.rutgers.edu/forum/images/smilies/biggrin.gif.

''you may be god'',i dont know where that came from but you take that back junior! you take that back RIGHT NOW http://sci.rutgers.edu/forum/images/smilies/mad.gif....Ive lived here in gods country my whole man and ive never seen a blue beer.But i suppose as long as it's not American it would have alchohol in it so how bad could it be http://sci.rutgers.edu/forum/images/smilies/tongue.gif

And for the record,my backyard is the size of Texas! end o story buuuuuuuuudddyy http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

''Shoot the protester ya cant stop the protest.Murder the rebel ya cant stop the rebellion''..

[booster]

Okay budy, not quite a god http://sci.rutgers.edu/forum/images/smilies/wink.gif.

My backyard is Texas! They don't call it the 'Great State' for nothing. http://sci.rutgers.edu/forum/images/smilies/tongue.gif

Plus, unlike all the other states here in the good ol' USA, we were our own country for a few years. Thus helps to boost my 'Texas ego'.

Texas is god's country! http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

Now back to the inventing, CHEERS!

[Shaun]

Who are you tryin to fool man! You couldnt invent a sliver http://sci.rutgers.edu/forum/images/smilies/tongue.gif

''Shoot the protester ya cant stop the protest.Murder the rebel ya cant stop the rebellion''..

[Diamond Downs]

Chicken Cordon Bleu, either stuffing or wild rice (can't decide) and broccoli w/cheese, yummie http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

[Kendell]

Seeing as how we finally made it out to Red Lobster for my birthday dinner this evening, my dinner tonight was Crab Alfredo and a shrimp cocktail plus accompanying sides.

YUM!!!!!!!!!! http://sci.rutgers.edu/forum/images/smilies/biggrin.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

[marco25]

Tonight my family took a cousin from Texas out to eat at one of our favorite seafood restaurants. I tried something new, and it was delicious.

Tilapia Vermilion, is "blackened" (wasn't really black) Tilapia covered with a crabmeat bechamel sauce (white sauce), a baked sweet potato (with butter), salad, hot, fresh French bread, and 2 glasses of chardonnay.

C'est bon ... non, c'est magnifique!

Just so you'll have an idea of how luscious a bechamel sauce is ... here's a sample recipe. However mine had the added crabmeat and Cajun flair. http://sci.rutgers.edu/forum/images/smilies/smile.gif

Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

~ "Courage is not the absence of fear, but rather the judgment that something else is more important than fear." ~ Ambrose Redmoon

[SCI-Nurse]

I had fresh gaspacho and garlic cheese bread for dinner tonight. Bought the tomatoes, jicima, peppers, cucumber, onion, etc. at the local farmer's market this AM, and made it, and by this evening it was chilled and yummy. The perfect meal for a warm summer Sunday!

(KLD)

[booster]

Fajitas, actually leftover fajitas...YUM!!!

[marco25]

This is real easy, healthy and yummy.

Green Gumbo

1 lb. andouille sausage (or your preference), sliced
2 tablespoons fresh garlic, chopped
1 cup sliced mushrooms (optional)
2 bags frozen collard greens or mustard greens
2 cans Bush's Great Northern white beans
1/4 cup prepared roux or make your own (see recipe below)
16 cups cold water
Seasoning to taste

Brown sausage at bottom of stock pot. Add garlic and sautee in sausage grease. (Smells great!) Slowly add water; then add mushrooms, greens, roux. Bring to a boil, stirring occasionally. Season with salt, black or white pepper, cayenne pepper, Season All, etc. Let simmer about an hour.

Serve over rice like a gumbo or (lower carb) just as a soup.

Roux
1/4 cup flour
1/4 (or less) oil

Stir together until smooth, no lumps. Microwave for 1 minute, stir; repeat. When the roux is dark brown, add to gumbo. If you see black spots, you've burned it ... start over. http://sci.rutgers.edu/forum/images/smilies/smile.gif

~ "Courage is not the absence of fear, but rather the judgment that something else is more important than fear." ~ Ambrose Redmoon

[Grace]

I liked Dominoes pizza better when it was 30 minutes or less or your pizza is free...I live on a dead end street that is a bitch to find, I always had free pizza http://sci.rutgers.edu/forum/images/smilies/tongue.gif

Cheers,
Grace

[SCI-Nurse]

They stopped that policy after they had a whole series of Domino's pizza delivery people disabled or killed in car accidents when they were trying to drive fast/recklessly in order to meet the deadline!

(KLD)

[nate007]

I had steak.

[marco25]

Scrambled eggs, hash browns, fruit salad ... Ruslan just got braces and his teeth hurt. http://sci.rutgers.edu/forum/images/smilies/frown.gif

~ Sign says: "Stay away fools, cuz love rules at the Love Shack" ~ B-52s

[booster]

Poor lil' dude, I remember those days http://sci.rutgers.edu/forum/images/smilies/frown.gif.

I had creamy noodles with brocolli and grilled chicken.

[Zhinqun Zhou]

I had some very hot and spicy chili earlier tonight. I'm not looking forward to when it comes out the backdoor tomorrow. http://sci.rutgers.edu/forum/images/smilies/eek.gif

[murrey]

Buffalo burger...last night, something a little different

[Lizbv]

Made a Roast the other day, the slow cook aroma was great. http://sci.rutgers.edu/forum/images/smilies/smile.gif Roast, Carrots, Cabbage, Red Potatoe, Sweet Onion, Basil, n Seasonings.

TAKE YOUR HANDS OFF MY MOJO

[marco25]

Liz, nothing like the smell of a roast cooking, like when you come home from church ... We call the the "Sunday dinner smell" http://sci.rutgers.edu/forum/images/smilies/smile.gif

Tell me about the cabbage. The kids and I LOVE cabbage. Do you cut it up and cook it along w/the carrots and potatoes?

A lot of us cooks down here stuff our roasts first. The day before, we'll finely chop onions, celery, green pepper and fresh garlic, mix it w/salt, black and cayenne pepper, making a very lumpy paste. Then cut deep gashes into meat, filling it w/the paste. Then rub the rest of the paste all over roast. Wrap it w/saran and let flavors marinate and "marry" over night.

Next day or so, cook as usual. mmm-mmm.

~ What people say about you reveals more about them than it does about you. ~ A wise woman

[Lizbv]

Originally posted by marcomo:

Tell me about the cabbage. The kids and I LOVE cabbage. Do you cut it up and cook it along w/the carrots and potatoes?
---------------
Then cut deep gashes into meat, filling it w/the paste. Then rub the rest of the paste all over roast. Wrap it w/saran and let flavors marinate and "marry" over night.

Yea theres nothing better than a great scent of cooking food coming from the kitchen.

Yes, I just decided I was hungry for that also. HA! So, wedged the cabbage when cutting and layered into the rest of the veggies and placed on the top also to close flavor in. Come to think of it I think I even added some grape tomatoes at the top. lol.

The stuffing meat sounds delish! Good idea!
I've had similar b4 but your mix sounds yumm.

Love cabbage also. If your going to do campfire anytime or (grill would work too), love cabbage boats (very easy) fun for kids. Place large cabbage leaves on foil , layer somewhat thick, then cut up kilbassa, potatoes, carrots, onions and place in the leaves, cover with more cabbage, and wrap/shape the foil around with a little water. Place in the iron on fire or grill n cook. Season, yum gotta love it. Similar version in skillet works too, just cut up cabbage/no foil. Season.(I call it Garbage). Its the best garbage in town, haha. http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

TAKE YOUR HANDS OFF MY MOJO

[murrey]

Liz, I'm coming down for supper , that sounds too good...

[serious]

Fajitas at my favorite Mexican restaurant!

[steveg]

Worked from home today and went shopping for dinner at lunch time. I found some lake perch (not ocean but lake) at Whole Foods and I haven't seen it in the stores for years. So, for dinner some lightly breaded and sauteed lake perch, steamed baby carrots and asparagus, mixed green salad with homemade balsamic herb dressing with a nice bottle of chilled Sauvignon Blanc.

[steveg]

One recipe I made up that is fairly easy but can be expensive depending how much saefood you use. Please feel free to adjust accordingly

Steve's Seafood Stew:

- Saute in a large pot a bunch of chopped garilic, one large onion, fresh basil and oregano (olive oil)
- Season with course salt and pepper to taste
- Finely chop (or use food processor) 2 red, 2 orange, 2 yellow peppers, 2 baby zuccinni (sp?), 2 yellow squash and 2 large carrots
- Add to the pot and saute until tender (almost transluscent and it will reduce in size)
- Taste and season with salt and pepper if needed
- Add 4 bottles of clam juice
- Add 2 or 3 12 oz. cans of vegatable broth (or chicken broth or seafood stock if you have it)
- Bring to a boil and add two small cans of tomato paste, reduce heat and simmer
- While the mixture in the pot is coming to a boil I sear on a high heat 2 to 3 pounds of nice size shrimp (cleaned and deveined) and 2 pounds of good size scallops (get rid of the little muscle piece and rinse well first to eliminate any sand), put aside in a covered bowl and retain all juices. I sear shrimp and scallops maybe 1 minute per side and season with a little salt and pepper and some good cajun spice
- Cut into nice bite size cubes 2 pounds of tuna, 2 pounds of swordfish and 2 pounds of halibut (you can use any other meaty fish or fish that come in steaks are good)
- Add the fish to the pot, mix and cook about 15 to 20 minutes
- Add the shrimp and scallops and cook about 5 more minutes
- Serve over your favorite rice in a bowl with some crusty bread on the side
- Add a lemon wedge and fresh parsley for garnish

Makes enough for small army and is better as leftovers.

Steve

[marco25]

Steve, yum yum yum! Love all the fish you mentioned. Would you ever consider adding oysters? Not my personal favorite but lots of cooks down here include them in seafood gumbo. Lump crabmeat is delicious too, uh, if you're REALLY interested in blowing a lot of moon-ah! http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

Liz, that "garbage" sounds great! We used to camp a lot, and we'd prepare dishes or individual meals like that in advance. In fact you can eat like royalty when you're camping, with a little advance planning and preparation.

One of our favorites we call "Camp Potatoes" ...

2 sheets heavy duty foil, sprayed w/Pam, criss-crossed over each other
5-6 potatoes, sliced thinly, peeling is optional
3-4 onions, chopped
1/2 pound bacon, cut into 1-inch pieces
8 pods garlic, chopped
1/2 stick butter
Seasonings to taste

Mound sliced potatoes on foil. Top w/onions, garlic and bacon. Dab butter and season. Wrap foil tightly around potatoes, sealing the bundle. Use more foil if necessary.

Potatoes can be placed on a grill or right into the campfire. Turn every 15-20 minutes or so for about an hour. Test for doneness. Enjoy!


I've made this as a side for supper or in the morning w/breakfast. Nothing like eating scrambled eggs and potatoes with hot coffee at a campsite early in the morning.

~ Joy to the world, all the boys and girls. Joy to the fishes in the deep blue sea. Joy to you and me. ~ Three Dog Night

[marco25]

I tried something simple, different (for us) and healthy. Bay scallops were on sale at Albertsons, so I bought a pound and had them add some of their lemon/garlic marinade. I panned fried the scallops in some olive oil, with some of Thib's seafood seasoning. I prepared a salad of green leaf lettuce, sliced red bell pepper (sweet) and sliced cucumbers. Then I topped it with the scallops. I served it w/some warm croissants. It was so good. http://sci.rutgers.edu/forum/images/smilies/smile.gif

Tonight we're having whole wheat pecan pancakes and bacon w/decaf cafe au lait. Not a low fat/low carb night tonight! http://sci.rutgers.edu/forum/images/smilies/wink.gif

[glittergirl]

I'm going to just throw a pizza in the oven, I dont feel up to cooking.

~*~*~Priscilla Katheryn
http://www.snugglepie.com/tickers/tdb.php?tid=24054

[Emotional Sickness]

Baked tofu on brown basmati rice with yellow squash and peppers, sooo yummy! And some sugar-free peach jello for dessert!

**Jewel**

[Emotional Sickness]

Tonight I stopped at CHOPS for take-out. It's one of my haunts. If you're ever in Atlanta, go to 70 West Paces Ferry Road to get there. I suggest the succulent mushrooms caps, fried lobster tail, and garlic-mashed potatoes , with a light wine, like Pinot Blanc.

**Jewel**

[LooseCannon]

I had nachos... Tostitos Gold Chips, topped with refried beans, cheese, and jalapenos

C6/7

[Emotional Sickness]

Originally posted by LooseCannon:

I had nachos... Tostitos Gold Chips, topped with refried beans, cheese, and jalapenos

Mmmmmmmmm...sounds good LooseCannon. http://sci.rutgers.edu/forum/images/smilies/tongue.gif

Tonight will be cheese tortellini. http://sci.rutgers.edu/forum/images/smilies/smile.gif

---Jewel---

[Alba]

pancakes.

[DIGGER]

Hot spiced shrimp..new potatos n greenbeans
and super coonass jalapeno hushpuppies!
Ooohlala, ontdatbesumpin http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

Oh, and a really cold beer.

DIGG.

[Emotional Sickness]

Tonight I'm making quinoa pasta (it's wheat and gluten free!) with chopped-up Quorn cutlets, a sliced yellow pepper, and sliced beets. It's a dinner full of "Qs" and is so yummy (albeit probably sounds a little weird to most people though! http://sci.rutgers.edu/forum/images/smilies/tongue.gif ).

---Jewel---