I finished off the stroganoff for lunch yesterday, so I wasn’t especially hungry as dinnertime approached. When I ask Mrs. L.A. what she wants for dinner, and provide possible options, she’s always like ‘I don’t know.’ So since I wasn’t particularly hungry, and since I noticed we had some hot dog buns from last time, I just put the remaining four Ball Park Franks into a covered pan to cook very slowly. We went out onto the deck, and when The Wife went back in she smelled them. She said she was going to suggest hot dogs!
Anyway, I had one with mustard, catsup, and relish, and one with catsup, Sriracha, and relish, with Cheetos. She had two with mustard, catsup, and dill pickle slices, with potato chips.
Roasted bone-in skin-on chicken breasts on a panful of root veggies: onions, little gold-skinned baby potatoes, carrot chunks, and some garlic cloves. Salt blend (I used Mortons) and a few thin slices of butter on top of … and under … the skin.
That’s it. Around a hour in a 420 oven. One of my absolute favorite meals.
Used leftover red pepper cream sauce* to make a pasta dish. Sautéed some hot sausage, added the leftover red pepper cream sauce, then added some quick-roasted chopped cherry tomatoes. Served over pasta (bow ties, what are they, farfalle?).
*red bell peppers roasted, then coarsely chopped, simmered in heavy cream until reduced 50%. Add lemon juice, cayenne, etc. Stick blender till smooth.
In the gravy thread someone mentioned onion gravy and I’ve been hankering for some ever since. So tonight it is meatloaf, mashed potatoes and, as per a request, corn in butter sauce.
Wee’z all gonna seize up with the stroke up in herr.
I love liver and onions, but can’t cook it and no one else at my house likes it anyway. If I ever go to a restaurant that serves it, that’s definitely what I order.
Grilled Vietnamese flank steak sliced and served over udon noodles, with a big salad of cucumbers, radishes, scallions, and maybe avocado since I happen to have a ripe one.
Speaking of which, I had better get that marinade started. (Fish sauce, rice vinegar, lime juice, ginger, garlic, hot chile, and a dash of sesame oil)
For lunch: Mamaliga cu smintina. Romanian style polenta with sour cream. Very quick and easy to make from scratch. Stir yellow cornmeal into boiling salted water a couple minutes until it rolls into a ball when you try to stir it. Top with butter and sour cream, or cheese of your choice, but Romanian cheese is nearly impossible to get in the USA, made from sheep’s milk. Sliced tomato on the side.
Crock Pot Orange Chicken with a side of averted disaster!
Following the recipe, I see that it calls for 1/3rd cup of corn syrup. No way I’m putting that much corn syrup in this chicken that already has sweet orange marmalade in it, I don’t care what this recipe says. I substitute a tablespoon of honey.
Chicken is slowly cooking in the pot , I click by the recipe and notice it says corn STARCH. So I quickly made a slurry and added it to the pot. I don’t think the extra spoonful of honey will hurt anything and I’m sure the hastily added slurry will be fine since this is a sloooooow cooker.
Hey Ike, substitute marmalade for the fish sauce and soy for the lime juice and it’s the same. Except chicken. And honey. Also corn starch. In a crock pot. With rice and broccoli instead of salad. Practically the same meal!
Stopping by the local Pub this evening since today is my Friday. So take-out it is. Either Fish & Chips or a Taco Salad. I’ll see what floats my boat after a couple glasses of Chard.
Well summabitch, THAT was good. Don’t ever tell ME avocado doesn’t belong in an Asian salad.
Biggirl: I substituted rice vinegar for half the fish sauce in The NY Times recipe, myself. Always trust your kitchen instinct.
But orange maramalade chicken? I don’t know…I’ve made a tasty sauce to brush on grilled chicken from a Martha Stewart DON’T JUDGE ME recipe out of apricot jam mixed with olive oil, sherry vinegar, and crushed red pepper. THAT is excellent, but I don’t usually like fruit on my meat.
Pork chops (marinated in Dale’s and some with Walkerswood jerk), grilled mini peppers and okra, cucumber salad with sour cream, and a couple of grilled Sahlen’s hot dogs for good measure.
My wife attempted to make dinner last night, which was a good thing because I had to work in Seattle yesterday. I’m the cook in the family, but she can come up with tasty things more often than not. Last night… Not so much.
She said she made tuna-mac casserole. I knew we didn’t have any mixed veg to put in, but that’s OK. I’m good with mac’n’cheese with tuna in it. She forbade me to look in the oven. When she decided it was done, it was… done. Burnt. Dry. I ate a bowl (with Sriracha), and the non-burned parts were OK. The burned parts were crunchy. Instead of making mac’n’cheese, adding tuna, transferring it to a baking dish, and browning the top in the oven, she put the dry macaroni noodles in the baking dish, made the sauce in a pan (with extra milk), mixed the sauce and tuna together, and put everything into a 360ºF oven. 'It’s how I make my lasagne… ’ She was very embarrassed.
Anyway, I took the rest of it, simmered it in a lot of milk, then mixed in American and cheddar cheeses. I just had some for breakfast. Not as good as leftover tuna mac with veg, and not quite as good as reheated mac’n’cheese. But I managed to salvage it at a level good enough for me.
One of my absolute favorite meals.
’ She was very embarrassed.