What's for dinner tonight?

For tonight it shall be center cut pork chops grilled and basted with garlic and basil butter while cooking. Served with Augratin spuds with bacon and onions in it and steamed asparagus.

 

I can't speak for everyone, but I hate desert. I've never been into sweets or even breads for that matter. Heck, I've never even so much as tasted a pop before. Those sugary deserts just taste horrible to me...or really much of anything with sugar or chocolate in it.

 

On my way.
A banana and a yogurt thus far.

 

Deep fried shrimp, scallops, and some other unidentifiable pieces of sea food. Haven't decided on the sides yet.

 

Parsley and lemon, or tartar sauce?

 

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One last cold snap before spring sets in... calls for a big, steaming bowl of Wolf Brand Chili. Mmmmmmm, tasty.

 

I realized that I didn't have lemon or tartar sauce after reading your post and made a note to pick some up later, but of course forgot all about it.

It was still good though. I mixed some Louisiana shrimp boil seasoning into the batter, and fortunately it turned out to be a good gamble. As a side we had parmesan angel hair pasta as a side, which had a good complimentary flavor.

Now I'm stuffed. Mission accomplished.

 

I made fahita's. I sliced off the tip of my thumb while preparing them, though. I think I might be lucky enough to keep it. Here's hoping, anyway! They tasted mighty fine, anyway!

 

And you still manage to post and moderate PF? Now that is dedication!

Hopefully you didn't get any spices in the wound!

 

Haha, no, I was lucky. Didn't hurt at all, just a sting when I cut. It's a deep cut though and the lack of pain was, and still is, a concern. I managed to cook one handed, though. Good thing I sliced my left thumb and not the right, or I would have been in trouble!

 

Must have been a really sharp knife. It seems like every time I've gotten a really 'clean' cut (glass for example), it was the same experience... very little pain, not much bleeding at all... until later of course.

 

Fahitas, fajitas- tomaytos, tomahtos, let's cut the whole thing off. (sung to the tune of 'Let's call the whole thing off)

 

Perhaps our favorite Thai restaurant, not sure about the house special for today, but its always good. Family restaurant.

 

Loin chops, grilled to perfection and basted with balsamic vinegar and garlic. Served with rice with golden mushroom gravy, corn on the cob and sliced tomatoes.

 

Tell your wife you will be hired. No more cooking at home, unless I'm moving in.

 

Baked salmon Fillets with dijon mustard and bread crumbs.

Baked potatos.

Saute'd asparagus with garlic and finished with balsamic vinegar.

 

That sounds really good!

 

On the menu tonight- K.C. Strips and loaded mashed potatoes... no veggies.

 

I cook chicken like this---so succulent! I use real butter instead of oil and will always have garlic mixed in..cause I'm a garlic fan. And I was told to cook higher temp for shorter amount of time---But I'm always afraid I will have a flaming chicken so I'll try it your way next time.

 

I did and she said it was OK with her, but we will need a bigger place.


Tonights fare wil e a little simpler. I have a nice roast beef in the crookpot already seasoned and soaking in marsala wine. With that will be roasted veggies and home made rolls.

 

Got some fruit around the house and some homemade yoghurt.
Roasted veggies sound great though.

 

Wow! I'm glad I found this thread and it's right up my alley..
I'm a retired chef and have worked at french and italian restaurants for 35 years..I also owned a restaurant for 7 years and opened up 3 italian restaurants in my life time..I also had a catering business..I've cooked for many celebrities, famous musicians and the 49ers..Aerosmith was one of my favorites with their chocolate mousse fight..I have a million stories..
as most chefs will tell you ya get burnt out by the age of 50..16 hour days, 7 days a week takes it toll..mentally and physically..unfortunately I had to retire at the age of 50 due to 3 ruptured disks from years of heavy lifting..
I started washing dishes at a well known french restaurant at the age of 15 and got the cooking bug..by the age of 17 the head chef took me under his wing and by 19 I was his sou chef..by the age of 21 I became the head chef of the restaurant when the head chef decided to go back to France..talk about pressure, it just about killed me..I never went to a cooking school but learned from some of the masters which is better then any school..I've trained some of these kids out of those fancy cooking schools and they don't know chit about running a busy kitchen..I also traveled France and Italy to learn more..
I've eaten at some of the best restaurants in the world..my top 3..
Thomas Keller's French Laundry in Napa valley
Paul Bocuse in Lyon
Joel Robuchon in Paris
I want to make something very clear..I'm not a food snob..all the foo foo food can look as over the top as you want to make it but there's nothing like the simple basics..it's gotten to the point where I hate the stuff..
I have a very nice top of the line kitchen in my home which I designed when I built my house..I only cook for my wife and I or when friends come by..
what I cook at home is simple stews, soups, pizza, roasts and pasta..
always from scratch..I have a garden with year round fresh herbs and veggies in the summer..several fruit trees as well..

if anyone has any questions I'll do my best to answer them..

smalltime..sorry, I don't mean to knock down your recipe and if yur happy with it that's all that matters but a juicy chicken should be cooked in a very hot oven..I do mine at 475 indoors and in my outdoor woodburning oven at 550 for about 35 to 45 minutes..you don't want to steam a 3.5 lb chicken with water on low heat but seal the internal juices in a very hot preheated oven with no water..a big 20 lb turkey is better roasted slow or a prime rib roast but never add water to any roast while cooking unless you are braising or making a stew..
even after letting my chicken rest for 15 minutes from the oven onto a cutting board the juice squirts out high enough to hit me in the eyes when I'm carving and the skin is a crispy burn't brown which is gone in seconds..

prost!!

 

Your stories make for great dinner conversation, so feel free.

Lol, boxers or briefs?
Hey, you said we could.

 

LOL..boxers..hehe..ya need the ventilation standing next to a hot stove..

 

I'm still learning and I love the tips, I was simply following a recipe. I will try the high heat method.

I just love to cook and I do almost all of it for my wife and two daughters. I do mostly easy stuff that I can feel confident in the outcome. I love to make soups and stews from scratch. I just did a tomato florentine soup for friends and it was a huge hit.

We also love Indian cooking and have tried many dishes. These are very involved and you need to keep on your toes. They do have the best rice in the world.

My favorite recipe right now is a risoto I make with mushrooms. Fattening but awsome.

I will be taking you up on the offer for help.