I haven't done this in a while...tonight's dinner

Wanderer · Post by **Wanderer** » Tue Sep 19, 2006 5:52 pm

Not very piratey fare, I'm afraid.

Pan seared scallops in basil and garlic with steamed cut green beans and parmasean, rice, and honeydew salad with poppy seed dressing.

Congratulations · Post by **Congratulations** » Tue Sep 19, 2006 6:05 pm

I had turkey and provolone on wheat (with yellow mustard because the cafeteria ignores my pleas for brown mustard). It was less than spectacular. I mean, I love turkey and all, but damn.

anniemcu · Post by **anniemcu** » Tue Sep 19, 2006 7:04 pm

Lasagna, a steamin' mug o' fresh hot cocoa, and now I'm aimin' fer de grog fer a bit o' the ol' dessert, Oi is.

chas · Post by **chas** » Tue Sep 19, 2006 7:17 pm

Dammit, the grocery store had sea scallops on sale last weekend and I didn't pick any up.

Tonight -- Thai beef with basil (with Amazon red hot sauce -- the daughter doesn't like hot food these days), jasmine rice, and Saranac pale ale.

gonzo914 · Post by **gonzo914** » Tue Sep 19, 2006 7:18 pm

It's made with beef stock. Yippee.

(But I did add some homemade croutons and cheese.)

Miwokhill · Post by **Miwokhill** » Tue Sep 19, 2006 8:25 pm

Here's what sounds like a tasty recipe...Go to Oprah.com and type this in the search 'vodka cream pasta' ---you'll get this recipe from Rachel Ray who was just on O the other day...I think she called it 'you won't be single for long vodka cream pasta...' I don't know about that but it sounded pretty good.

As far as the dish above, I always think other people's plates of food look sick... Good combo though; I might use brown rice and cauliflower/broccoli for the veggies instead and maybe get some pan fried mushrooms in there.

Whistlin'Dixie · Post by **Whistlin'Dixie** » Tue Sep 19, 2006 8:28 pm

I ate my son's leftover lo-mein from the other day. Chicken, shrimp, scallops, Yummy!

M

brianc · Post by **brianc** » Tue Sep 19, 2006 9:01 pm

Mmmm....

Flyingcursor · Post by **Flyingcursor** » Wed Sep 20, 2006 4:37 am

We went to the county fair and I had a caramel apple and a wonderfully greasy polish sausage with loads of onions and spicy mustard.
I polished it off with an elephant ear slathered in cherry topping.

Then I road the Scrambler with my granddaughter. Do not try this at home.

Meow Mix probably would have sat better.

Wanderer · Post by **Wanderer** » Wed Sep 20, 2006 5:12 am

Miwokhill wrote:Here's what sounds like a tasty recipe...Go to Oprah.com and type this in the search 'vodka cream pasta' ---you'll get this recipe from Rachel Ray who was just on O the other day...I think she called it 'you won't be single for long vodka cream pasta...' I don't know about that but it sounded pretty good.

As far as the dish above, I always think other people's plates of food look sick... Good combo though; I might use brown rice and cauliflower/broccoli for the veggies instead and maybe get some pan fried mushrooms in there.

We had caulflower a couple of days ago, and a big mess of crimini mushrooms in a roast I made sunday...I try to keep good variety in the side dishes. Plus, with all of the savory dishes, I thought the crisp coolness of a honeydew would add a nice contrast.

chrisoff · Post by **chrisoff** » Wed Sep 20, 2006 6:05 am

that looks great. Never tried scallops but I did notice them in the supermarket fish counter the other day so maybe sometime soon I'll give them a go.

I'm going to pretend I saw this thread yesterday and tell you what I had for dinner on Monday night (last night I had quick and easy pasta and sauce).

Trout with crushed coriander, pepper and chilli wrapped in parma ham (pan fried so it went crispy) served with wilted spinach and a balsamic sauce and boiled new potatoes.

The trout was kind of an experiment based on 2 fish recipes (cod wrapped in parma ham roasted with vine tomatoes, tuna steak with crushed coriander and pepper) I'd tried recently. While delicious, I think in future I'm either going to do one or the other as the crushed spices inside the ham gave it kind of a gritty texture that I'd prefer it not to have.

Wanderer · Post by **Wanderer** » Wed Sep 20, 2006 6:15 am

chrisoff wrote:t
Trout with crushed coriander, pepper and chilli wrapped in parma ham (pan fried so it went crispy) served with wilted spinach and a balsamic sauce and boiled new potatoes.

I had fish wrapped in ham for the first time a few months ago...I was trying to think of something new and crazy to do as a fish dish (mahi mahi, I think), and I decided to spice it up and wrap it in prosciutto (which wikipedia tells me is the same thing as parma ham)...it was a lot better than I expected it to be!

chrisoff · Post by **chrisoff** » Wed Sep 20, 2006 6:19 am

Wanderer wrote:I decided to spice it up and wrap it in prosciutto (which wikipedia tells me is the same thing as parma ham)...it was a lot better than I expected it to be!

Wikipedia is correct. It's a great, easy way of doing something slightly different with fish. It keeps the juices in so stops the fish drying out and also adds some extra flavour to fish which can sometimes taste a little bland. I love it.

dwinterfield · Post by **dwinterfield** » Wed Sep 20, 2006 6:39 am

chrisoff wrote:
Wanderer wrote:I decided to spice it up and wrap it in prosciutto (which wikipedia tells me is the same thing as parma ham)...it was a lot better than I expected it to be!
Wikipedia is correct. It's a great, easy way of doing something slightly different with fish. It keeps the juices in so stops the fish drying out and also adds some extra flavour to fish which can sometimes taste a little bland. I love it.

Congratulations guys!!! A new food combination that had never occured to me. I hate to go all Martha Stewart, but any recipes you can point to that you've tried and they worked out.

In the mean time, dinner tonight will be a soft pretzel on the train, followed by whistle class.

gonzo914 · Post by **gonzo914** » Wed Sep 20, 2006 6:42 am

chrisoff wrote:
Wanderer wrote:I decided to spice it up and wrap it in prosciutto (which wikipedia tells me is the same thing as parma ham)...it was a lot better than I expected it to be!
Wikipedia is correct. It's a great, easy way of doing something slightly different with fish. It keeps the juices in so stops the fish drying out and also adds some extra flavour to fish which can sometimes taste a little bland. I love it.

Orange roughy saltimbocca?