So...whats for dinner?

ChiSandy

Crossed wires tonight—wanted to make cast iron pan steak (got a gorgeous grass-fed ribeye big enough to feed 3) and called Bob to find out if & when he was coming home. Got his voicemail, so I made myself some instant udon. Just as I finished, he walked in the door. He didn’t hear my call…or 8 others…because his ringer was off. (The LifeProof case he put on his iPhone makes turning the ringer on or off exactly the opposite of how you do it without the case). He didn’t want to wait the 90 minutes it’d take to get the pan up to 500F in the oven, so I’ll either make it tomorrow for Gordy & me (he’ll be working late so he can make the Super Bowl party) or freeze it.

It’s Restaurant Week, and GrubHub is actually featuring a bunch of those eateries. Unfortunately, only one delivers to my neighborhood—so we ordered from Nepal House for Nepali and Indian food (including a goat stew, “North Frontier” tandoori meat assortment, samosas, saag paneer, saffron rice and naan). Should be here a little more than 20 min. from now. Will report back.

Freya244117

Goat meat is underrated in my opinion. It is 50% lower in fat than beef, 40% lower in saturated fat than chicken, and depending on the cut can be used in so many ways. I came across a goat prosciutto once, it was wonderful. I must try and track it down again.

coachvicky

Last night was appetizer night for supper.

We ordered a whole pig from a friend who farms. It is grain feed and no antibiotics. When I was first diagnosed, these friends would bring this meat to us. Yes, some friends brought coked casseroles but not many bring meat they raised!

Coach Vicky

carolehalston

Welcome, Vicky. We bought half a pig last year from a farmer in MN, but it was too much pork for two people. The flavor of the pork was really good.

We ate at our club last night in the nicer of the two restaurants. Service was slow. Dh and I both had turtle soup, which the chef does really well, and strip steak with a potato side. The steak was cooked as ordered, medium rare, I enjoyed it. The potato dish was just ok. Another side of roasted vegetables got a bad mark. Not really appetizing in appearance.

We had heard some criticism from another member recently and pretty much agreed with the criticism.

It has gotten cooler with the arrival of a front. I'm thinking about making white chili

SpecialK

My SILS are here for the annual race and we are having some spinach artichoke dip/crackers and a coctail, then grilling ribeyes tonight and having a field greens salad with pecans, goat cheese, red pear and poppy seed dressing, steamed green beans with dill, and baked sweet potatoes. We are finishing the key lime pie we started in on last night along with some fresh strawberries and extra whipped cream. It was a beautiful day today, we went downtown and had a nice lunch by the water - I had fried green tomatoes with lump crab and remoulade sauce and a glass of champagne!

HappyHammer

Wow, Special. love the "Champagne at lunch" idea! 

Still very chilly here...sunny, breezy and a brisk high of 41.  Homemade chicken pot pie with a tossed salad for us tonight. 

MinusTwo

I love the champagne a lunch meals too, but I always have to take a nap later.

Costco has a reasonably decent Boston Clam Chowder, but it's two containers so it's way too much for one. I took one of the cartons to a friend's house this afternoon. He is recuperating from lung cancer & now has prostate cancer. But he sure does make a mean Bloody Mary. I'm not sure when I have been this tipsy. I have plans for dinner and a performance of Time for Three tonight. Even though I have been pounding carbs for two hours, I expect if drove, our path would not be a straight line, so I had to call my friend to drive. I

ChiSandy

The goat stew was delicious—came with deep-fried mung beans and “beaten rice” (rice flakes that were harder than they were crunchy). The Nepali fried chicken dumplings were wonderful too. The tandoori assortment, saffron rice and samosas were pretty good (up to standard for Devon Ave. Indian restaurants). Excellent naan.

Steak (cast iron skillet, as gas grill's still broken), snap peas (or should I do English “mushy peas?”) and either baked sweet potato or leftover Basmati rice later tonight. Wine is Mutt Lynch “Hellhound” Rhone-style blend, leftover from last night.

eric95us

Sharon is going to be busy this coming week, so I'm working on stuff that can be cooked with near zero effort or is better as a left over.

Tonight I made the Jasmine rice & chicken salad and tomorrow I'm going to make a cream of potato soup. A pot roast (slow cooker) and some marinated chicken (start marinating it the night before and quickly cook it on the grill) will round it out for meals next week.

I'm also going to feed my sourdough starter and make some bread tomorrow--unless I get busy.

I did more house cleaning at mom's house. Sometimes the memories are kind of overwhelming....

SpecialK

minus - you and me, day drinking, lol!

MinusTwo

And darn Special, that didn't use to be true. Sigh.

MinusTwo

Wow it's quiet. I expect many of you are getting food ready for parties or buffets or just family consumption for the SuperBowl. It will be fun to hear what everyone is cooking.

auntienance

Chicken strips with dipping sauces and cheese dip for Bavarian pretzels and nachos. But we don't watch the game (hate football). We just like the food lol!

MinusTwo

Me too Nance. Not only do I not watch the game, I am confined to the area right around my house this year by the ridiculous 9 (yes nine) days of parties here in Houston ahead of the game. What a nightmare.

HappyHammer

So we are having a variety of foods tonight with our Sunday night supper neighbors.  They are doing ribs, slaw and potatoes or corn.  I am making a cheesy shrimp and grits casserole,  big tossed salad and a fruit salad of navel oranges, blueberries and kiwi.  Also, taking some "pigs in a blanket" for the children- sure some of the adults will try them as well. 

 My DH leaves tomorrow  at O-dark thirty for VA for the work week so leftovers will go a long way while he is gone...no cooking!

ChiSandy

Heading off to a private restaurant Super Bowl party--they usually have Italian beef sandwiches, chili, wings (last year had pickle-brined chicken legs), hot dogs, burgers, guacamole and house-made chips, salads, cookies and brownies. Plus unlimited beverages. So as not to pig out tonight, I made a classic French rolled omelet (2 eggs, butter, Gruyere, thyme & chives) for brunch. Didn't add the extra yolk as I use jumbo eggs. Was going to try Ludo Lefevre's recipe with Boursin (I had Chavrie, which is similar) piped into the center before rolling, but the Chavrie had become a science project. Hence the old standby Gruyere

eric95us

When the Super Bowl was in Phoenix (actually Glendale), I worked at "it". I'm not terribly interested in football, so I didn't have to split my attention between watching and working.

I made the jasmine rice-chicken dish and also a potato soup recipe (this one is different from the last one I tried). Sharon made a pasta dish from squash, so we should be covered for dinner this coming week.

I need to go to mom's house again and fix a sprinkler valve, so I don't think I'll get around to making sourdough bread.

carolehalston

Eric, I'm glad you mentioned the chicken and rice salad. I'll have to make it soon. I know you thought about your dd as you made it. It was a favorite of hers.

Last night's quickie white chili, made with cubed boneless chicken breasts and canned cannelini beans was tasty. I had a bowl of the leftovers for lunch.

No Super Bowl party here but we'll watch the game and pull for the Dirty Birds, who are a Saints arch enemy. Just can't root for the Patriots. Funny joke that the trophy football will be deflated!

Dinner will be pork chops, actually trimmed pork steaks with bone in. Also cauliflower mash and kale chopped salad, remainder of a bag. I add avocado.

Special, your salad with fried green tomatoes and lump crab meat sounds like my kind of lunch. And with champagne

SpecialK

carole - it was perfect, I was just full enough!

I am into the game and the food, lol! I had leftover spinach artichoke dip from last night's cocktail hour with the SILS, made toasted ravioli with cheesy marinara, veggies and a yogurt green onion dip, potato skins, deviled eggs, fried chicken bites with chipotle ranch dip, and DD made Buffalo chicken dip

Valstim52

Big superbowl party here. 40 people. Last year i was in the hospital after a chemo session. How a year makes a difference. Back to dips, wings and shrimp. Not pulling for anyone, so not really watching.

So grateful to be here to enjoy. I used to silently complain about the superbowl party always being at our house. Not anymore.

HappyHammer

Val....isn't it that the truth?  SO many things i'l never complain about again. 

MinusTwo

Oh ladies, thanks for the food thoughts. So many different choices.

For dinner I had Bok Choy steamed with garic & olive oil. For the last minute I added 1/2 a bag of fresh spinach. Turned out really tasty. Had one slice of 9 grain bread left. Then one slice of rosemary garlic bread. Lots of butter of course.

I was considering popcorn, but I'm so full that may not happen.

Freya244117

I have a confession, I have no idea what "grits" is/are?

We are in a hotel for the second night, spent today at the hospital having my liver biopsy. The procedure was painless, just had to lay around for 4 hours afterwards in case of bleeding. I made a quiche and salad to bring with us for tonight, and it was the right choice, comfort food.

Hope you all enjoyed your football parties, or just the food

ChiSandy

Grits are ground kernels of dried hominy: corn that had been first treated with lye and then rinsed. Think of them as “white polenta.” They are a good “carrier” for whatever flavors you want to add: down in the southern US states, they’re often served for breakfast as “cheese grits” with melted “American cheese” (mild processed cheddar slices). Sometimes with a sunny-side-up egg on top—the yolk runs into them and flavors them richly. I like them with grated Parmesan. (The waitresses at Waffle House give me the side-eye and must think I’m some kind of Yankee commie when I ask for the canister of grated Parm that they normally serve with their spaghetti). Cooked in chicken or beef broth, they make a good side “starch” instead of rice or potatoes with dinner. And then there’s the classic Southern dish “shrimp & grits:” cooked shrimp served over grits that are cooked slowly almost like risotto or steel-cut oatmeal, which makes them insanely creamy. I’ve never made it, so I’m not sure of the seasonings, except lots of butter. (Maybe the water that shrimp or their shells are boiled in)? Perhaps our Southern bco sisters can chime in.

Freya244117

Thanks Sandy, I know polenta, so have a better idea now. I'll have to find a recipe to try, anything with lots of butter and grated parmesan gets my vote as a place to start.

coachvicky

Hi carolehalston (Carol)

I have thought about how we will ever finish a whole pig as there are 2 of us also.

Did you just keep it frozen?

Coach Vicky

coachvicky

ChiSandy

I cook my shrimp and grits in chicken stock. For a creamier texture add some cream cheese.

I am a GRITS (girl raised in the south)?

Coach Vicky

carolehalston

I grew up eating grits for breakfast but not often now because of the high carbs. We cook the grits in salted water. Put a pat of butter into the cooked serving. A fried egg (or two eggs) with soft yolk placed on top. Grits are a treat these days.

In Charleston, yellow grits are served as dinner sides in nice restaurants.

I have not eaten the cheese grits and shrimp dish mentioned on this thread. We like our shrimp with pasta. Also fried shrimp Poboys.

Tonight's dinner will be an eggplant dish out of the freezer and a salad

M0mmyof3

Took out chicken for tonight

Lacey12

Wow...a lot of dinners to catch up on!

My future DDIL, from the South, makes a delightful shrimp and grits, which I can afford to eat about a tablespoon full since it is so high in calories. Life is unfair!

After returning from CT and NJ (already miss those little grandkids a lot!) we had a wildly busy week, and am hoping I can catch up on things a bit this week.

Heading off to our stretching class with absolutely no plans for dinner yet. I might just pass off the hummus and veggies and pita along with a big salad as dinner....maybe with some boxed soup. Good thing my DH would eat anything.

My friend who had us over for the SB made a really delicious veggie chili and lots of apps, including wonderful bruschetta that had carmelized onions, beans, and sun dried tomatoes. I brought the hummus and babaganoush with crudite and pita bread. Also, smoked salmon on cuke slices, shrimp, etc. etc. I am going to return to morereduced eating....again.....now. LOL

Nice to see so many at the table.....