DefinitelyDressage.com

I think :"What's for dinner?" should be a category with bascar as the leader. I'd love that.

I agree.

I'm planning a beer and aged gouda risotto. I made it a couple times and it is DIVINE!

That sounds divine, Chancellor.

I demand that recipe. NOW.

I am making coq au vin, actually.

http://sweetlifelaur.com/2011/07/20/bee ... a-risotto/

Right now, my energy level is really low. DH, the chef, is exhausted. Dinner might be raisin bran. Or he might rally and make beef stew. Or I might heat up some awesome split pea soup he made.

Before I make homemade beef enchiladas with guacamole and salsa, I'm going to Chancellor's house to steal her risotto.

Would you mind posting the recipe?

It is Canadian Thanksgiving this weekend, but I am working, so I think it will be noodles and beef tonite. My favorite food of all time, as simple as it sounds is beef and noodles. I take ground beef and fry it with garlic and oregano, then boil some noodles and when they are both done, I drain the water from the noodles and throw them in the pan with the beef. Stir it up and serve. Simple yet yummy.

My family will be celebrating at my niece's tomorrow for Thanksgiving, going to save some space for that.

Tonight is roasted asparagus and coconut shrimp. I'm in the middle,of a sinus infection (on antibiotics and Prednisone)'and I just got my senses of smell and taste back.

Mmmm…….late lunch so no one is really hungry…..yet….probably leftovers. Although, I may start making some chicken stock and see what inspires me….

Paula, I think everybody around me has some sort of respiratory crud. I've fought it for over a week and still have an off-and-on cough. I hope you and I both feel better soon.

I wish I had the talent and patience to cook well. I had very rare sliced roast beef (Boarshead low sodium) with swiss cheese (low sodium) on a whole grain thin roll nuked in the microwave, along with a small salad. I suppose you could say I had steak tartare and salad!

Scallops, somehow. Wrapped in bacon, maybe, or with some fresh ginger? With baby bok choy and probably CSA spuds. And I have chicken stock.in the making for a butternut squash soup.

Hi! My husband is slow cooking some BBQ ribs on the grill. Can't wait...smells so yummy!

Mystery vegetable* and baked chicken.

*I think it's a spaghetti squash/pumpkin cross. It grew from last year's pumpkin seeds on the manure pile. It's kinda stringy like a spaghetti squash but looks like a pumpkin and tastes like both. Yummy.

I bought a whole chicken on sale yesterday. Put it in the crock pot with spices and a few veggies to cook all day today. Threw in noodles about 30 minutes before dinnertime. It was very good. Cheap, easy, tasty, and leftovers will last me all week.

Maple jalapeno ice cream.

The coq au vin came out GORGEOUS. we raise our own chickens so our chicken stood up to the long braISING. I made mashed potatoes on the side with crispy potato skins on top. Then apple crisp for dessert. holy crap. the food helped my sad soul.

ZinniaZ wrote:The coq au vin came out GORGEOUS. we raise our own chickens so our chicken stood up to the long braISING. I made mashed potatoes on the side with crispy potato skins on top. Then apple crisp for dessert. holy crap. the food helped my sad soul.

But I am so so glad to see you here.

Pulled pork poutine. So good. Gonna need a salad tomorrow!

Rockabilly wrote:[

But I am so so glad to see you here.

and you, Rockabilly. From the bottom of my heart.

Homemade beef and veggie soup - it's definitely soup weather here.

Yeah, the scallops were pretty darned good. Marinated in fresh ginger and soy with a spot of brown sugar, wrapped in thin sliced organic bacon, and grilled...Mmm.

You all are making me hungry. At 8:30 a.m.

It's Columbus Day, so I'm off all day. Planning to make braised short ribs, maybe taken in an Asian direction with some fish sauce, chile paste and dried lime. Yesterday I pulled a bunch of Nantes carrots from the garden and just saw a recipe for roasted carrots with tahini sauce, so that will be the side. Maybe some sauteed kale too because I have so much I could start baling it out of the garden.

Roasted salmon fillets with capers pesto and olives. Salmon are running and we've been fishing. Freezer is almost at capacity and I need to make room for steelhead season which is about to start. I love living on the Oregon coast!

Last night I made vegan stuffed portabellos: they turned out quite yummy. I hadn't intended them to be vegan but I enjoy the challenge of it once in a while. Have no clue about tonight's dinner: we will be celebrating my older daughter's wedding this Saturday, and my younger daughter is visiting from NZ, so their activities will be the determining factor. Suggestions for dinner for 6 appreciated!

Glad this thread is back

Grilled chicken with BBQ sauce.

I still don't like the grill side of my Lodge reversible griddle. The "flat" side is pretty much non-stick but the grill side, not so much

Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

WheresMyWhite wrote:Glad this thread is back

Grilled chicken with BBQ sauce.

I still don't like the grill side of my Lodge reversible griddle. The "flat" side is pretty much non-stick but the grill side, not so much

What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

Left over pecan sage pork chops. Really simple and quite good. Had them with oven roasted brussel sprouts/carrots and parmesean/garlic/olive oil red potatoes (frozen from a bag).

tonight is ravioli night. weeknights are sort of set menu so nobody has to think. cheese ravioli, salad. that's it.

KathyK wrote:

Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

After years of practice, I'm largely opera-proof. No dying animals.

Racetrackreject wrote:What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

Well, to be honest, this was "fake" BBQ done on the Lodge grill on my gas range.

Real BBQ on my grill... can't really say it is the smoke (as it is a propane powered grill) but just a nice, different flavor than roasting in the oven. Chicken I'm not a big fan of in the "braise" category. I do like a whole chicken roasted in the oven (but like the whole chicken smoked in my smoker far better). The smoker does impart a nice flavor and with the long and low heat of the smoker, chicken pretty much falls off the bone. I also smoke/roast my chickens "upside down" with breast down and legs/thighs up to let the juices in the fattier dark meat run down into the breast meat.

Also do my turkey on the smoker "upside down". Yum!

It's Thanksgiving here. We'll be going to neighbours. I suspect turkey!

(IMO, I like having topics like this all bundled into the Obs lounge, rather than separate areas of the board.)

WheresMyWhite wrote:

Racetrackreject wrote:What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

Well, to be honest, this was "fake" BBQ done on the Lodge grill on my gas range.

Real BBQ on my grill... can't really say it is the smoke (as it is a propane powered grill) but just a nice, different flavor than roasting in the oven. Chicken I'm not a big fan of in the "braise" category. I do like a whole chicken roasted in the oven (but like the whole chicken smoked in my smoker far better). The smoker does impart a nice flavor and with the long and low heat of the smoker, chicken pretty much falls off the bone. I also smoke/roast my chickens "upside down" with breast down and legs/thighs up to let the juices in the fattier dark meat run down into the breast meat.

Also do my turkey on the smoker "upside down". Yum!

Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

Moutaineer wrote:

KathyK wrote:

Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

After years of practice, I'm largely opera-proof. No dying animals.

Yeah, but I always lose it here...
https://www.youtube.com/watch?v=hxdiJ74AL5Y

Racetrackreject wrote:Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

I like duck but the amount of fat has always scared me off of trying it. The Shiraz is a glaze or in the water? (I have a water smoker.)

I'll have to see if the Sprouts has duck or at least duck breast...

Hah, Kathy K!

I will have to pick some brains about smokers sooner or later... We were gifted one by our enthusiastic son. We've managed to smoke a total of one marinated chicken breast in it so far It took us a while to find a safe place out of the ever-present wind to set it up.

Tonight is no time to cook night so I am doing Jiaozi and hom bao, pre-made.

WheresMyWhite wrote:

Racetrackreject wrote:Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

I like duck but the amount of fat has always scared me off of trying it. The Shiraz is a glaze or in the water? (I have a water smoker.)

I'll have to see if the Sprouts has duck or at least duck breast...

In the water with the wood chips.

Sounds yummy - I might have to give this a whirl (as heaven knows I can't do a whole bottle of wine on my own before it goes bad )

Carne Asada tacos and chips and salsa. Not Margaritas, I am Prego.

I had a very ordinary sandwich, long day, busy, trying to get a nap in before work tonight made by my dear son kind of sandwich. It was the love being the gesture that made it special

currently wishing I had more dinner.

I had a gourmet pepperoni pizza Lean Pocket and a fruit cup.

Sauteed red cabbage with ginger. Fried green tomatoes. Grass fed New York Strip steaks. Mushrooms sauteed in butter and sherry. All accompanied by a nice North Coast Pinot Noir. I can barely move...

KathyK wrote:Yeah, but I always lose it here...
https://www.youtube.com/watch?v=hxdiJ74AL5Y

Kathy K - I do believe you are a romantic.

Although that voice could make stones weep.

OK, so maybe tonight we will have the carne asada tacos, we didn't get past the chips and salsa last night. My appetite is not good these days.