Thread: Dinner 1/7 will be...

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic,
> basil and a splash of lemon juice. Mashed potatoes and steamed whole
> green beans will round out the meal.
>
> What's on your menu for tonight?
>
> Jill


Not Sure. We're expecting a niece and her meat & potatoes husband.

It will either be Santa Maria Style Tri Tip or I have some THICK
porterhouses that I can bone into a Fillet & a NY. The fillet side should
be 6 to 7 Oz.

Crashed potatoes
Red Onion, Cucumber, & Tomato salad
Some veggie probably green beans or spinach.

Dimitri

On Jan 7, 8:28*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic, basil
> and a splash of lemon juice. *Mashed potatoes and steamed whole green beans
> will round out the meal.
>
Different strokes, I guess. I'd use the olive oil, garlic and lemon
for the green beans, and just s&p for the lamb chops.

> What's on your menu for tonight?

At the moment we're stuffed with dim sum so tonight it'll be something
simple and light. Maybe linguini with clam sauce, tossed salad, and
garlic .....Well, I need a name for this: flour tortilla smaller than
burrito size, rubbed heavily with cut garlic clove, spread with butter
and covered with microplaned parmesan cheese, crisped in the toaster
oven. What would you call that? -aem

"aem" <[email protected]> wrote in message
news:[email protected]...
On Jan 7, 8:28 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic,
> basil
> and a splash of lemon juice. Mashed potatoes and steamed whole green beans
> will round out the meal.
>
Different strokes, I guess. I'd use the olive oil, garlic and lemon
for the green beans, and just s&p for the lamb chops.

> What's on your menu for tonight?

At the moment we're stuffed with dim sum so tonight it'll be something
simple and light. Maybe linguini with clam sauce, tossed salad, and
garlic .....Well, I need a name for this: flour tortilla smaller than
burrito size, rubbed heavily with cut garlic clove, spread with butter
and covered with microplaned parmesan cheese, crisped in the toaster
oven. What would you call that? -aem

Parmesan Tortilla Crisp

Dimitri

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic, basil
> and a splash of lemon juice. Mashed potatoes and steamed whole green beans
> will round out the meal.
>
> What's on your menu for tonight?
>
> Jill

Traditional Eastern Orthodox Christmas dish from the Rusin contingent:
Tacos. (I'm pouting because my sister didn't invite me to dinner.)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article
<[email protected]>,
aem <[email protected]> wrote:

> garlic .....Well, I need a name for this: flour tortilla smaller than
> burrito size, rubbed heavily with cut garlic clove, spread with butter
> and covered with microplaned parmesan cheese, crisped in the toaster
> oven. What would you call that? -aem

Interesting and Delicious.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

"Melba's Jammin'" <[email protected]> wrote
>
> Traditional Eastern Orthodox Christmas dish from the Rusin contingent:
> Tacos. (I'm pouting because my sister didn't invite me to dinner.)
> --

Broiled salmon (thick steaks) with egg noodles tossed with spinach, butter,
and parm cheese.

jmcquown wrote:
> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic,
> basil and a splash of lemon juice. Mashed potatoes and steamed whole
> green beans will round out the meal.
>
> What's on your menu for tonight?


We are having meat loaf with French fires and broccoli. It's comfort
food on a cold, wet winter night.

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> What's on your menu for tonight?

Prime NY steak (it was on sale for only $2/lb more than choice), baked
potato, and steamed mixed veggies.

--
It's now time for healing, and for fixing the damage the GOP did to America.

"jmcquown" <[email protected]>
news:[email protected]: in rec.food.cooking

> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
> Immediately off the fire, lightly brush with olive oil, minced garlic,
> basil and a splash of lemon juice. Mashed potatoes and steamed whole
> green beans will round out the meal.
>
> What's on your menu for tonight?

Spinach salad and a 'fly by the seat of your pants' cheddar cheese chowder.
Or maybe you could call it potato cheese soup. Your choice

Michael
--
Christy's Caringbridge Site:

http://www.caringbridge.org/visit/kilikini

Find me at: michael at lonergan dot us dot com

"Dimitri" <[email protected]>
news:7Ca9l.17124$[email protected]: in rec.food.cooking

>
> "aem" <[email protected]> wrote in message
> news:[email protected].
> .. On Jan 7, 8:28 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> Grilled lamb shoulder chops, medium-rare, seasoned with salt &
>> pepper. Immediately off the fire, lightly brush with olive oil,
>> minced garlic, basil
>> and a splash of lemon juice. Mashed potatoes and steamed whole green
>> beans will round out the meal.
>>
> Different strokes, I guess. I'd use the olive oil, garlic and lemon
> for the green beans, and just s&p for the lamb chops.
>
>> What's on your menu for tonight?
>
> At the moment we're stuffed with dim sum so tonight it'll be something
> simple and light. Maybe linguini with clam sauce, tossed salad, and
> garlic .....Well, I need a name for this: flour tortilla smaller than
> burrito size, rubbed heavily with cut garlic clove, spread with butter
> and covered with microplaned parmesan cheese, crisped in the toaster
> oven. What would you call that? -aem
>
> Parmesan Tortilla Crisp
>
> Dimitri
>
>

Mmmm... dim sum. Your "light" <g> dinner sounds delish. Did you have a
white clam sauce? If so, how do you make yours?

Michael

--
Christy's Caringbridge Site:

http://www.caringbridge.org/visit/kilikini

Find me at: michael at lonergan dot us dot com

On Wed, 7 Jan 2009 11:28:08 -0500, "jmcquown" <[email protected]>
wrote:

>Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
>Immediately off the fire, lightly brush with olive oil, minced garlic, basil
>and a splash of lemon juice. Mashed potatoes and steamed whole green beans
>will round out the meal.
>
>What's on your menu for tonight?
>
Pasta... with sausage, garlic and tomato (wish I had fresh basil).

The sausage was Trader Joe's Chicken Sausage with Mushroom and Asiago.
Tomato was a can of generic Italian style diced tomato - probably from
Safeway.

I used two sausages from a package of four. I cut them in half
lengthwise and then into quarter inch lengths. I sautéed them on
medium low until they began to brown, then added chopped garlic (5
cloves - fresh)... after both were browned I added the tomato, which
I had buzzed in my mini-food processor. After that, I added
(approximately) a quarter teaspoon of dried oregano and let everything
simmer. Add some pasta liquid if it looks like it's separating. You
only know if you're *experienced*... I know, I've been there. Yes,
someone had to tell me.

When the pasta (linguini tonight) was done, I drained it and dumped it
into the sauce - I reserved some cooking liquid.

Because the sauce looked like it needed some extra liquid (it was
separating), I added pasta water to it. Previously, when the sauce
looked like it was separating, I added 1/4 C (max) of wine... I used a
dry white, but red will work too.

OK, I don't measure! This is the best I can do for wider audiences
<I'm talking to you, Wayne>.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 7 Jan 2009 13:53:18 -0800, "Dimitri" <[email protected]>
wrote:

>It will either be Santa Maria Style Tri Tip or I have some THICK
>porterhouses that I can bone into a Fillet & a NY. The fillet side should
>be 6 to 7 Oz.

Drooling!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 7 Jan 2009 15:01:51 -0800 (PST), aem <[email protected]>
wrote:

>On Jan 7, 8:28*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
>> Immediately off the fire, lightly brush with olive oil, minced garlic, basil
>> and a splash of lemon juice. *Mashed potatoes and steamed whole green beans
>> will round out the meal.
>>
>Different strokes, I guess. I'd use the olive oil, garlic and lemon
>for the green beans, and just s&p for the lamb chops.
>
>> What's on your menu for tonight?
>
>At the moment we're stuffed with dim sum so tonight it'll be something
>simple and light. Maybe linguini with clam sauce, tossed salad, and
>garlic .....Well, I need a name for this: flour tortilla smaller than
>burrito size, rubbed heavily with cut garlic clove, spread with butter
>and covered with microplaned parmesan cheese, crisped in the toaster
>oven. What would you call that? -aem

I call that delicious!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 07 Jan 2009 17:16:35 -0600, Melba's Jammin'
<[email protected]> wrote:

>Traditional Eastern Orthodox Christmas dish from the Rusin contingent:
>Tacos. (I'm pouting because my sister didn't invite me to dinner.)
>--

I'd bet real money that she pouts more about not being invited over to
your place than you pout over not being invited over to hers.

I'm a "big" sister. I know about these things.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 7 Jan 2009 18:18:16 -0500, "cybercat" <[email protected]>
wrote:

>
>"Melba's Jammin'" <[email protected]> wrote
>>
>> Traditional Eastern Orthodox Christmas dish from the Rusin contingent:
>> Tacos. (I'm pouting because my sister didn't invite me to dinner.)
>> --
>
>Broiled salmon (thick steaks) with egg noodles tossed with spinach, butter,
>and parm cheese.
>

That sounds really good! I like everyday dinner as simple as
possible.

Have you tried putting a top coating of mayonnaise on salmon steaks
when you broil? It's good! A Japanese stewardess introduced me to
that (I won't tell you how many years ago).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 08 Jan 2009 02:48:49 GMT, "Michael \"Dog3\""
<don'[email protected]> wrote:

>cheddar cheese chowder.

I saw cheddar cheese chowder mentioned in another thread, but I still
don't see a recipe! Is this the new cheddar and beer fondue?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed 07 Jan 2009 11:39:41p, sf told us...

> On Wed, 7 Jan 2009 11:28:08 -0500, "jmcquown" <[email protected]>
> wrote:
>
>>Grilled lamb shoulder chops, medium-rare, seasoned with salt & pepper.
>>Immediately off the fire, lightly brush with olive oil, minced garlic,
>>basil and a splash of lemon juice. Mashed potatoes and steamed whole
>>green beans will round out the meal.
>>
>>What's on your menu for tonight?
>>
> Pasta... with sausage, garlic and tomato (wish I had fresh basil).
>
> The sausage was Trader Joe's Chicken Sausage with Mushroom and Asiago.
> Tomato was a can of generic Italian style diced tomato - probably from
> Safeway.
>
> I used two sausages from a package of four. I cut them in half
> lengthwise and then into quarter inch lengths. I sautéed them on
> medium low until they began to brown, then added chopped garlic (5
> cloves - fresh)... after both were browned I added the tomato, which
> I had buzzed in my mini-food processor. After that, I added
> (approximately) a quarter teaspoon of dried oregano and let everything
> simmer. Add some pasta liquid if it looks like it's separating. You
> only know if you're *experienced*... I know, I've been there. Yes,
> someone had to tell me.
>
> When the pasta (linguini tonight) was done, I drained it and dumped it
> into the sauce - I reserved some cooking liquid.
>
> Because the sauce looked like it needed some extra liquid (it was
> separating), I added pasta water to it. Previously, when the sauce
> looked like it was separating, I added 1/4 C (max) of wine... I used a
> dry white, but red will work too.
>
> OK, I don't measure! This is the best I can do for wider audiences
> <I'm talking to you, Wayne>.
>
>
>
>

Hey, I'm not *that* wide! :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/08(VIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 3dys 18hrs 7mins
************************************************** **********************
One should not act and speak as if one were asleep.
************************************************** **********************

"sf" <[email protected]> wrote in message
news:[email protected]..
> On 08 Jan 2009 02:48:49 GMT, "Michael \"Dog3\""
> <don'[email protected]> wrote:
>
>>cheddar cheese chowder.
>
> I saw cheddar cheese chowder mentioned in another thread, but I still
> don't see a recipe! Is this the new cheddar and beer fondue?
>
>

I gather it's potato soup with lots of cheese in it

Jill

"jmcquown" <[email protected]> news:[email protected]: in rec.food.cooking

> "sf" <[email protected]> wrote in message
> news:[email protected]..
>> On 08 Jan 2009 02:48:49 GMT, "Michael \"Dog3\""
>> <don'[email protected]> wrote:
>>
>>>cheddar cheese chowder.
>>
>> I saw cheddar cheese chowder mentioned in another thread, but I still
>> don't see a recipe! Is this the new cheddar and beer fondue?
>>
>>
>
> I gather it's potato soup with lots of cheese in it

To save space I'll answer the both of you on this post. It's a soup I just sort of make. I'll make
a light roux. Generaly it's the usual butter and flour roux but I made this one out of maybe 2
tablespoons of bacon grease. Before adding the flour I did a saute' of small dice of green bell
pepper, onion and a clove of garlic. It wasn't really a saute'. I just wanted the veggies on the
limp side but with a little crunch. Next came the chicken stock and potatoes. I seasoned with s&p.
After the potatoes simmered around for maybe 20 minutes (until crisp tender) I added maybe 1 1/2
cups (maybe more) of shredded cheddar and a about 1 1/2 cups whole milk. I kept seasoning to taste.
When the cheese was just about melted I dumped in some frozen corn. Probably about 1/2 cup. Topped
with crumbled bacon and served with spinach salad. It was good.

Michael



--
“He who does not understand your silence will probably not understand your words.”
~Elbert Hubbard

You can find me at: - michael at lonergan dot us dot com