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| 02-22-2024, 07:30 PM | #9527 |
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Back to Fettuccine Alfredo Pasta but with Beef Jerky instead of Brothers Pepperoni... Not ideal but Ok.
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| 02-23-2024, 12:48 AM | #9528 |
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No cooking tonight...tasty frozen meat lovers 'zah'
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| 02-23-2024, 04:40 PM | #9529 |
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Cailín gan eagla.
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Pub grub for girl's pot luck and movie night.
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| 02-23-2024, 05:02 PM | #9530 |
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Lobster Alfredo
Grapes for dessert Flavor is an 11 on a scale of 1 to 10! Inspired by a Bruno Albouze recipe. Per serving: 1 medium lobster tail, frozen (mine was 0.6lbs with shell, it was a bit more than I eat in one portion) 2oz heavy cream 1oz grated parmesan 1/2 of an onion, diced 1 clove garlic, minced 1 bay leaf 1 branch fresh thyme 2/3c chicken stock (half a bouillon cube) 2T white vinegar or 3/4c dry white wine butter EVOO 3-4oz long pasta (fettucini, spaghetti or whatever you like) Cook pasta in salted and oiled boiling water. Using kitchen shears, cut the lobster tail dorsal surface lengthwise, and remove meat in one piece. Slice lengthwise, then chop into bite-sized pieces, set aside. Sweat onions and garlic in butter and EVOO, season with salt. Add chicken stock, wine or vinegar, bay leaf and thyme and reduce to almost dry. Remove from heat and remove bay leaf and thyme. Add heavy cream, parmesan and chopped lobster meat. Cook on low heat until lobster is done. Avoid high heat to prevent the cream from coagulating. Plate pasta, then add lobster and sauce. Enjoy! Last edited by chassis; 02-23-2024 at 06:12 PM.. |
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| 02-23-2024, 05:32 PM | #9532 |
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Baked haddock, rice, pearl onions....
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| 02-23-2024, 05:40 PM | #9533 | |
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Quote:
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| 02-23-2024, 05:45 PM | #9534 |
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Wings (coaded with Grounded Garlic Scapes, Chives, Kosher Salt) and the $4 Pizza
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| 02-23-2024, 05:47 PM | #9535 | |
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True that. The perks of living in New England. But.... you have some mighty fine meat restaurants. When I used to travel a lot to Illinois (We have a plant in Rockford), always tried to find a way to get to dine at the Chicago Chop House.... Lamb chops, rare.... Was my go to meal...
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| 02-23-2024, 06:05 PM | #9537 | |
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Quote:
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| 02-23-2024, 06:06 PM | #9538 | |
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| 02-23-2024, 06:58 PM | #9539 | |
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Quote:
 34 years ago my ex-wife and I had our reception at our favorite restaurant. Dinner choices were lobster casserole (shelled lobster in butter and breadcrumbs) with pasta, prime rib, or a chicken dish. I don't recall anyone ordering the chicken.
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| 02-24-2024, 04:19 PM | #9540 |
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Cailín gan eagla.
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Escargots, Sirloin and wild rice.
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| 02-24-2024, 05:05 PM | #9541 |
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Salad and grilled pita!
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| 02-24-2024, 05:44 PM | #9542 |
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来自冷冻食品区
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| 02-24-2024, 07:44 PM | #9543 |
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Dinner out at an Afghan restaurant in Champaign.
Bottom center is Mantu (dumplings) - Steamed dumplings filled with ground beef, onion and spices served with tomato sauce, garlic yogurt sauce, split peas and herbs. Left is Chicken Karahi - Spicy chicken curry made with chicken, onions, tomatoes, ginger, garlic and fresh ground spices. Top is Naan. Right is Rice Pilaf.
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| 02-24-2024, 08:16 PM | #9544 |
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My DW made stuffed peppers for dinner again, only this time stuffing them with pan-fried farro, onions, etc instead of rice. Came out great, and most importantly only caused a mild bump in my blood sugar (well within my doctor's target range).
I've had the unopened farro bag sitting on the cabinet shelf next to a can of St. Hubert's Poutine gravy for a while now, and it is something that we will definitely be using more of in future dishes.....
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| 02-24-2024, 08:49 PM | #9545 |
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Farro is a good replacement for rice. We have rice often enough that we get tired of it. Farro and pearl couscous are good alternatives. And I can see where farro would work well with stuffies.
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| 02-25-2024, 07:33 AM | #9546 |
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Bulgur (wheat) is another good grain to add to the menu rotation. Cook it as you would cook rice - add water, boil, then cover over lowest heat.
I use bulgur mainly in tabbouleh but it can be used anywhere rice or couscous would be used. |
| 02-25-2024, 04:34 PM | #9547 |
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Cailín gan eagla.
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Seafood Fettuccini: Muscles, scallops, shrimps, fresh halibut pieces in a tangy tomato sauce.
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| 02-25-2024, 04:45 PM | #9548 |
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Salisbury steak, gravy and mashed potatoes all from scratch. 😋
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