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Thread: Monday Night Dinner

  1. #1
    jmcquown Guest

    Default Monday Night Dinner

    Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    and sprinkled with S&P and crumbled rosemary. What's on your menu?

    Jill


  2. #2
    John Smythe Guest

    Default Re: Monday Night Dinner

    jmcquown wrote:
    > Grilled lamb loin chops and zucchini, both lightly brushed with olive
    > oil and sprinkled with S&P and crumbled rosemary. What's on your
    > menu?
    > Jill


    Smoked beef back ribs, grilled corn on the cob, sliced tomatos five minutes
    off the vine, All with freshly ground black pepper and a light touch of
    salt. An ice cold Guiness to go with the meal.



  3. #3
    =?iso-8859-1?Q?TFM=AE?= Guest

    Default Re: Monday Night Dinner

    On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:

    > Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    > and sprinkled with S&P and crumbled rosemary. What's on your menu?
    >
    > Jill


    Baked beef heart and kale. Pork rinds for dessert.
    Green tea to finish.

    TFM®

  4. #4
    Cheryl Guest

    Default Re: Monday Night Dinner

    On 8/8/2011 7:24 PM, jmcquown wrote:

    > Grilled lamb loin chops and zucchini, both lightly brushed with olive
    > oil and sprinkled with S&P and crumbled rosemary. What's on your menu?


    That sounds really good! I am not cooking dinner tonight because I had
    my leftover pork tenderloin, spinach and perogies for lunch today. I'm
    still full.

    --
    Cheryl
    Come carpe diem baby - Metallica

  5. #5
    I'm back. Guest

    Default Re: Monday Night Dinner

    TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
    $.[email protected]:

    > On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
    >
    >> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    >> and sprinkled with S&P and crumbled rosemary. What's on your menu?
    >>
    >> Jill

    >
    > Baked beef heart and kale. Pork rinds for dessert.
    > Green tea to finish.
    >
    > TFM®
    >




    Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!

    What's the baked beef heart turn out like, taste/texture/smell wise?

    I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
    only ever fed it to my pooch.



    --
    Peter Lucas
    Hobart
    Tasmania

    Nothing ever truely dies
    the Universe wastes nothing
    everything is simply... transformed

  6. #6
    =?iso-8859-1?Q?TFM=AE?= Guest

    Default Re: Monday Night Dinner

    On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:

    > TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
    > $.[email protected]:
    >
    >> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
    >>
    >>> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    >>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
    >>>
    >>> Jill

    >>
    >> Baked beef heart and kale. Pork rinds for dessert.
    >> Green tea to finish.
    >>
    >> TFM®
    >>

    >
    >
    >
    > Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >
    > What's the baked beef heart turn out like, taste/texture/smell wise?
    >
    > I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
    > only ever fed it to my pooch.


    Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
    that is very tender if not cooked beyond medium.
    They do come with plenty of external, inedible fat, there is just no
    marbling.

    TFM®

  7. #7
    I'm back. Guest

    Default Re: Monday Night Dinner

    TFM® <[email protected]> wrote in
    news:eoe4gehx3iex$.[email protected]:

    > On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
    >
    >> TFM® <horndawg@[email protected]> wrote in
    >> news:6le8mzkuanx5.1vfmwp3ynk3kn $.[email protected]:
    >>
    >>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
    >>>
    >>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
    >>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
    >>>> menu?
    >>>>
    >>>> Jill
    >>>
    >>> Baked beef heart and kale. Pork rinds for dessert.
    >>> Green tea to finish.
    >>>
    >>> TFM®
    >>>

    >>
    >>
    >>
    >> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >>
    >> What's the baked beef heart turn out like, taste/texture/smell wise?
    >>
    >> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
    >> but only ever fed it to my pooch.

    >
    > Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
    > that is very tender if not cooked beyond medium.
    > They do come with plenty of external, inedible fat, there is just no
    > marbling.
    >



    I'll have to look up some recipes and slip a dish to the SO sometime,
    without telling her what it is :-)



    --
    Peter Lucas
    Hobart
    Tasmania

    Nothing ever truely dies
    the Universe wastes nothing
    everything is simply... transformed

  8. #8
    =?iso-8859-1?Q?TFM=AE?= Guest

    Default Re: Monday Night Dinner

    On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

    > TFM® <[email protected]> wrote in
    > news:eoe4gehx3iex$.[email protected]:
    >
    >> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
    >>
    >>> TFM® <[email protected]> wrote in
    >>> news:6le8mzkuanx5.1vfmwp3ynk3kn $.[email protected]:
    >>>
    >>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
    >>>>
    >>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
    >>>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
    >>>>> menu?
    >>>>>
    >>>>> Jill
    >>>>
    >>>> Baked beef heart and kale. Pork rinds for dessert.
    >>>> Green tea to finish.
    >>>>
    >>>> TFM®
    >>>>
    >>>
    >>>
    >>>
    >>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >>>
    >>> What's the baked beef heart turn out like, taste/texture/smell wise?
    >>>
    >>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
    >>> but only ever fed it to my pooch.

    >>
    >> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
    >> that is very tender if not cooked beyond medium.
    >> They do come with plenty of external, inedible fat, there is just no
    >> marbling.
    >>

    >
    >
    > I'll have to look up some recipes and slip a dish to the SO sometime,
    > without telling her what it is :-)


    Grill it, serve it with onions and call it "beef". You won't be lying.
    I had considered doing the same with my SO, but I only had 2 whole hearts
    and I was feeling piggish.

    TFM®

  9. #9
    I'm back. Guest

    Default Re: Monday Night Dinner

    TFM® <[email protected]> wrote in
    news:[email protected]:

    > On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:


    >>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >>>>
    >>>> What's the baked beef heart turn out like, taste/texture/smell wise?
    >>>>
    >>>> I've bought them, along with lamb hearts, beef cheeks etc quite a

    lot,
    >>>> but only ever fed it to my pooch.
    >>>
    >>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free

    muscle
    >>> that is very tender if not cooked beyond medium.
    >>> They do come with plenty of external, inedible fat, there is just no
    >>> marbling.
    >>>

    >>
    >>
    >> I'll have to look up some recipes and slip a dish to the SO sometime,
    >> without telling her what it is :-)

    >
    > Grill it,




    As in a frying pan? Or under the griller/toaster?



    > serve it with onions




    Unfortunately, she doesn't 'do' onions.

    They cause her pain. They just give me smelly gas ;-)





    --
    Peter Lucas
    Hobart
    Tasmania

    Nothing ever truely dies
    the Universe wastes nothing
    everything is simply... transformed

  10. #10
    Omelet Guest

    Default Re: Monday Night Dinner

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

    > Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    > and sprinkled with S&P and crumbled rosemary. What's on your menu?
    >
    > Jill


    I had a roasted bit of pork ribs for a light dinner tonight. Lunch at
    work, likely around 2 am, will be a roasted front chicken quarter (found
    them on sale for $1.00 per lb. at Fiesta last week! It includes the
    wing. ;-d) and some fresh romaine heart.
    --
    Peace, Om
    Web Albums: <http://picasaweb.google.com/OMPOmelet>

    "Politics is supposed to be the second oldest profession. I have
    come to realize that it bears a very close resemblance to the first."
    -- Mark Twain

  11. #11
    =?iso-8859-1?Q?TFM=AE?= Guest

    Default Re: Monday Night Dinner

    On Tue, 09 Aug 2011 01:35:50 GMT, I'm back. wrote:

    > TFM® <[email protected]> wrote in
    > news:[email protected]:
    >
    >> On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

    >
    >>>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >>>>>
    >>>>> What's the baked beef heart turn out like, taste/texture/smell wise?
    >>>>>
    >>>>> I've bought them, along with lamb hearts, beef cheeks etc quite a

    > lot,
    >>>>> but only ever fed it to my pooch.
    >>>>
    >>>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free

    > muscle
    >>>> that is very tender if not cooked beyond medium.
    >>>> They do come with plenty of external, inedible fat, there is just no
    >>>> marbling.
    >>>>
    >>>
    >>>
    >>> I'll have to look up some recipes and slip a dish to the SO sometime,
    >>> without telling her what it is :-)

    >>
    >> Grill it,

    >
    >
    >
    > As in a frying pan? Or under the griller/toaster?


    Either, or. It's really adaptable. Battering and deep frying is even
    good.

    TFM®

  12. #12
    jmcquown Guest

    Default Re: Monday Night Dinner


    "TFM®" <[email protected]> wrote in message
    news:eoe4gehx3iex$.[email protected]..
    > On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
    >
    >> TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
    >> $.[email protected]:
    >>
    >>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
    >>>
    >>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
    >>>> oil
    >>>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
    >>>>
    >>>> Jill
    >>>
    >>> Baked beef heart and kale. Pork rinds for dessert.
    >>> Green tea to finish.
    >>>
    >>> TFM®
    >>>

    >>
    >>
    >>
    >> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
    >>
    >> What's the baked beef heart turn out like, taste/texture/smell wise?
    >>
    >> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
    >> but
    >> only ever fed it to my pooch.

    >
    > Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
    > that is very tender if not cooked beyond medium.
    > They do come with plenty of external, inedible fat, there is just no
    > marbling.
    >
    > TFM®



    Did you get this at the infamous "smelly meat store" kili used to bitch
    about? I have a butcher shop I go to but it's not smelly. She seemed to
    have an aversion to that particular store. I'm not saying there's anything
    wrong with eating beef heart (I happen to love tripe in Menudo so organ
    meats aren't a problem). Just wondering.

    Jill


  13. #13
    sf Guest

    Default Re: Monday Night Dinner

    On Mon, 8 Aug 2011 20:15:13 -0400, TFM® <[email protected]>
    wrote:

    > Baked beef heart and kale. Pork rinds for dessert.
    > Green tea to finish.


    Be still my stomach.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  14. #14
    sf Guest

    Default Re: Monday Night Dinner

    On Tue, 09 Aug 2011 00:23:20 GMT, "I'm back."
    <[email protected]> wrote:

    > What's the baked beef heart turn out like, taste/texture/smell wise?


    A local Peruvian restaurant grills beef heart. Not sure I want to pay
    for that. I cook and eat chicken heart when I buy whole chicken, so I
    shouldn't be put off by the thought - but I am.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  15. #15
    sf Guest

    Default Re: Monday Night Dinner

    On Tue, 09 Aug 2011 01:02:05 GMT, "I'm back."
    <[email protected]> wrote:

    > I'll have to look up some recipes and slip a dish to the SO sometime,
    > without telling her what it is :-)


    She'll know you're faking her out immediately.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  16. #16
    sf Guest

    Default Re: Monday Night Dinner

    On Mon, 08 Aug 2011 20:38:20 -0500, Omelet <[email protected]>
    wrote:

    > Lunch at
    > work, likely around 2 am, will be a roasted front chicken quarter (found
    > them on sale for $1.00 per lb. at Fiesta last week! It includes the
    > wing.


    Okay, take some salt and really rub it in. :/

    <giggle>

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  17. #17
    Giusi Guest

    Default Re: Monday Night Dinner


    "jmcquown" <[email protected]> ha scritto nel messaggio
    > Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
    > and sprinkled with S&P and crumbled rosemary. What's on your menu?


    I had a big salad with strips of freshly sauteed fresh ham on it. It was
    good. I eat it almost every day, with various things on top, and frankly...
    well , you know.



  18. #18
    Giusi Guest

    Default Re: Monday Night Dinner


    "sf" <[email protected]> ha scritto nel messaggio
    >> What's the baked beef heart turn out like, taste/texture/smell wise?

    >
    > A local Peruvian restaurant grills beef heart. Not sure I want to pay
    > for that. I cook and eat chicken heart when I buy whole chicken, so I
    > shouldn't be put off by the thought - but I am.


    Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
    into offal. Heart I liked, some other things not so much. My favorite
    version was heart stuffed and sewn shut, then braised. The last part of the
    cooking was open in the oven, which I suppose resembles baked heart. The
    braising made it tenderer and the whole thing was delish.



  19. #19
    ViLco Guest

    Default Re: Monday Night Dinner

    I'm back. wrote:

    > I've bought them, along with lamb hearts, beef cheeks etc quite a
    > lot, but only ever fed it to my pooch.


    Beef cheeks make a *wonderful* brasato, give it a try: low and slow in a
    semi-covered pan with at least 2-3 inches of red wine with tannins, a few
    sliced onion and a celery stalk and you're done. Obviously, start by
    sauteeing it to give it some Maillard, then add the wine and the rest
    --
    ViLco
    Let the liquor do the thinking




  20. #20
    Cheryl Guest

    Default Re: Monday Night Dinner

    On 8/9/2011 5:03 AM, Giusi wrote:

    > Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
    > into offal. Heart I liked, some other things not so much. My favorite
    > version was heart stuffed and sewn shut, then braised.


    Open heart surgery.

    --
    Cheryl
    Come carpe diem baby - Metallica

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