Tonight is ssamgyupssal. We wanted to eat it earlier in the week but my wife wanted to wait, so the waiting will make it taste even better. 
I want to feel your virtual jealousy wash over me like vegetable oil.
Whoops! I posted this in the older thread, which I thought was aged off…
Just got back from the market. I bought a half-pound of green beans, a small hand of ginger, low-sodium soy sauce, some green onions, and a pound of wild prawns.
Roomie had the 2200 to 0630 shift this morning, and she didn’t go to bed until 2:30 or so this afternoon. No telling when she’ll wake up. The stir-fry should be quick, and also a light meal after the biscuits and gravy I made for breakfast.
In case anyone is interested:
Whisk together 1/2 cup of chicken broth, some soy sauce (I’d have to look up the quantity), a teaspoon of Chinese chili-garlic sauce, and some cornstarch. Heat some oil to shimmering over medium-high heat. Cook ginger, cut into matchsticks, for about a minute. Add the snow peas (or tonight, green beans since snow peas are not to be had) and cook for about two minutes, browning the ginger slightly. Add the peeled, de-‘veined’ shrimp and stir-fry for about a minute. Add four small scallions, cut diagonally, and cook for 30 seconds or so. Whisk the sauce and add to the pan. Cook for about a minute, until the shrimp are fully-cooked and the sauce thickens. Serve over rice.
Roomie’s up! I’ll have to ask her when she wants dinner.
Dinner was about 2 cups or raw mixed vegetables (red bell pepper,
summer squash, broccholi, carrot and onion) with Newman’s Italian
and terikai (no, they don’t clash), and croutons.
For dessert the last of a big slab of Brie I got on sale (4.99/lb) a few
days ago. Might have a peanut butter sandwich later (Jiff and
Pepperige Farm Multigrain).
I had four extra cheapo Old Mil Lite for “Happy Hour”, but I guess
that doesn’t count as part of dinner.
FYI.
I didn’t mean to bump this thread. I reposted in the newer, current thread.
Merged duplicate threads.
Homemade carnitas from my nephew’s recipe. The secret ingredients are a can of coke and a cup of OJ. Also, I don’t fry them up. Delicious!
The stir-fry was good.
[ul][li]First time I’ve made stir-fry.[/li][li]Second time I’ve cooked with fresh ginger. (First time was the peanut soup. Otherwise, I’ve only used it for ginger beer.)[/li][li]One of only a few times I’ve cooked with fresh prawns.[/ul][/li]
Wild-caught, (apparently) not previously-frozen prawns are really tasty. I’ll make this again – and I’ll have to find more recipes for wild-caught prawns! All in all, a healthy meal. Low-sodium soy sauce, chicken broth, chili sauce, and everything else fresh’n’natural.
Props to roomie for cleaning the prawns for me. I was going it the hard way.
I was going to make a pork loin roast with apples and mushroom sauce tonight; but when we were out marketing yesterday, we found a good deal on pre-breaded, pre-pounded country-fried steaks. Hubby said he’d rather have that. So dinner tonight will be country-fried steaks, white gravy, mashed potatoes, and gingered glazed carrots.
More moussaka. I made it fresh last night and it was kind of soupy… hoping it firms up tonight. Also, salad.
Cocktail de Cameron! I had this once at a fabulous restaurant in (of all places!) Danville, IL and have made it sort of my signature recipe. Home made cocktail sauce, shrimp, green peppers, cucumbers, avocado and onion all served up in a huge parfait glass. Scallops are an added treat! Will probably have baked potatoes, too. Oh, and wine, natch!
Chicago-style Italian Beef. Roasted some top round rubbed with seasonings to 140F. Cooled it for 30 minutes in the fridge; put it through a commercial slicer on a razor thin setting; dumped it into a pot of drippings with more spices, a beef boullion cube, some garlic, and enough beef broth and waver to cover and quickly finish.
This is the first time I’ve done a proper Italian beef (as opposed to one slow cooked with chuck/pot roast in wet heat until it falls apart) as until recently, I never had a slicer to get the thin strips of beef you need. All I could say is that it actually tastes and feels like the beef you’d get at the local beef joint. The stuff that’s cooked until it shreds in a slow cooker or dutch oven is a totally different substance.
We did a trial run of Uzbek lamb dumplings (that’s the recipe we used, more or less; it’s a very simple filling. Just monced lamb, onions, salt, pepper, and a bit of cilantro.) Steamed them in a Chinese bamboo steamer, and ate them with a yogurt, garlic, and cilantro sauce. Ther’s a test batch of my made-up pseudo-Asian dumplngs steaming right now (soaked dried shitake mushrooms, regular mushrooms, shallots, pepper, and garlic). Those ar for the veggie guests at the dumpling party we’re doing next week.
There’s a lot of lamb filling left, so tomorrow night may be pretty much the same, except I may try doing the dough in the KitchenAid pasta attachment rather than with a rolling pin. Expecially if I’m going to make enough for 8 - 10 people for dinner next weekend, it would be good to speed up the process, and get thinner dough so they cook more quickly.
Hot and Sour soup from scratch! Had on-hand: red cabbage, green onions, bok choy, cilantro, red chard, collard greens, celery; chopped it all up and threw it in a pot with 6 cups water, some mirin, sesame seed oil, chili powder, cider vinegar, salt and pepper.
It came out really good. While I’ve had a couple dud “scratch” attempts, I think I’m getting pretty good at throwing stuff together.
We had chili sizes.
Yum.
Baked black cod (sablefish).
This morning, I’m going to put some boneless pork chops (seasoned and seared) in the slow cooker; I’ll add a couple of nice crisp apples, and some Campbell’s Golden Mushroom soup, onions, garlic and other seasonings to make a rich sauce. I’ve never tried this before, and I’m looking forward to it. We’ll probably also have some more of last night’s corn bread, and I’ll throw together a salad or something.
Last night: Pork loin with mango chutney, some mixed veggies, and canned biscuits.
Tonight: Shrimp with cheese grits.
Roomie is frying potatoes and bangers.
After reading Eva’s post, I got the hankering for the Turkish version of those manti dumplings. Years ago, I made this fantastic Saveur recipe. So freaking good. However, unbelievable time consuming, and I’m one who likes to spend a lot of time in the kitchen.
So I cheated. I bought wonton wrappers, cut them into quarters, wet them, and stuffed the lamb-and-onion mixture into those, and folded them up into mini-satchels. Even with the wonton shortcut, these still are a pain in the ass, as you’re individually folding one inch by one inch dumplings. I filled a baking pan with about 60 of these things (had a bunch of leftover lamb–I used maybe a quarter of a pound of it), baked at 400 for 15 minutes or so (until golden brown), poured in two cups of chicken stock and covered, cooking for another 25 minutes or so (until all the stock is absorbed). Serve with yogurt spiked with garlic and mint (well, no mint today, so I used green onion), and a little bit of red pepper, yum-o.
I just wish these weren’t so time consuming. I could make them bigger, but I really like them tiny.
On the menu tonite at Casa Scubaqueen is pork chops parmesan:
1 large pkg boneless chops
1 bottle parmesan salad dressing
Shredded Romano cheese
1 pkg Italian/Garlic/something comparable croutons
Lay chops out in a single layer in ungreased large baking pan or pyrex dish. Add a thin layer of croutons. Go with the smaller cubes rather than the larger version.
Sprinkle liberally with shredded romano cheese.
Sprinkle liberally with most of the bottle of parmesan salad dressing, cover with foil and slow-bake at about 320 degrees for at least a couple of hours. The longer and slower the bake the better the end result.
I made it last night and only have to throw it in the oven when I get home before going to a hair appointment tonite. By the time i get back from that - voila! Dinner is served. 