What did you have for dinner?

Discussion in 'Food & Cooking' started by mrmexico25, Mar 7, 2012.

  1. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    Unfortunately, I was lazy and made my fiance make dinner, so hamburger helper it was! 

    Actually, it wasn't that bad.  It filled me up either way :\
     
    404chef404 and kim kim like this.
  2. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Ma Po Tofu made with beef.
     
  3. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    Tofu and beef?  Sounds interesting.  I've only had enjoyable tofu a few times in a hot and sour soup.  I'm kinda on the fence with it...
     
  4. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    5,002
    Likes Received:
    339
    Exp:
    I Just Like Food
    Aloha brand Shoyu (Soy Sauce) chicken,

    steamed (sticky) white rice,

    “quick” cucumber kim chee,

    Kong Namul (Mung Bean Sprout Salad)

    and mint chocolate chip ice cream for dessert. 

    How’s that for a multi-cultural supper?
     
  5. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    Kane sounds very `mixed, yet traditional in all sense of the word!
     
  6. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    5,002
    Likes Received:
    339
    Exp:
    I Just Like Food
    MrM, this would be a typical dinner in Hawaii. 

    We would mix together all different ethnicities, it’s all good.
     
  7. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Kane, you forgot the double scoop of macaroni salad!

    It's a great dish. Depending on my mood, I like to cut the tofu in 'dominos' and give them a nice sear in the wok before cooking anything else. Fried tofu has a great texture in the finished dish. You can also cube it up, and blanch it for a lil bit to give it a little more bite.

    If you're interested in making the ma po tofu, I can make a thread or something.
     
  8. siduri

    siduri

    Messages:
    3,599
    Likes Received:
    46
    Exp:
    At home cook
    Last night i got home really late, after 9.  We were starving.  I put water on to boil.  Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender.  Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat.  Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt.  added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this).  Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking.  Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.

    NOT BAD! 
     
    Last edited: Mar 8, 2012
  9. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    Thetincook:

    That would actually be cool of you to do...I've rarely eaten tofu, let alone cook with it!  I'll try anything once!
     
  10. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    just got in from restaurant Riccardo's in the Dollard des Ormeaux, the food was great. Small family owned restaurant.

    we all shared too many apps but the shrimp limoncello & risotto was terrific.

    Petals.

    I'm going back to get the recipe
     
  11. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    Petals:  The risotto with prawns and lemon liquor sounds lovely. This is very common in Napoli, and the Amalfi Coast, citrus grove country. Sometimes I prepare a shellfish risotto.

    I too had gone out for dinner, as I was having some work done at the family Condo in Italia. The fish we had eaten was lovely, swordfish with capers, olives, tomato, white wine and basil.  

    Nice post.

    M.C.
     
  12. scubadoo97

    scubadoo97

    Messages:
    284
    Likes Received:
    13
    Exp:
    At home cook
    Last night entertained a friend. The menu was, app-ceviche of scallops shrimp and amberjack. The mains were 10-12 cnt. head on Gulf shrimp and amberjack fillets and shredded brussel sprouts as a side plus a salad

    Tonight seared yellow fin tuna, guacamole and streamed broccoli seasoned with dashi and a wasabi cream sauce
     
  13. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    5,002
    Likes Received:
    339
    Exp:
    I Just Like Food
    We had my Mother over for dinner tonight and I made Bulgogi (Korean BBQ Beef) for her.

    The house still smells delicious.
     
    bloodymary, m crawford and rebbacooks like this.
  14. butzy

    butzy

    Messages:
    1,699
    Likes Received:
    397
    Exp:
    Owner/Operator
    I had my neighbour over for his birthday and a couple other people

    We had thai chicken red curry with bamboo shoots, red beef curry and creamy green curry + rice and salads.
     
  15. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    Tonight I made an Open Faced Turmeric Chicken Sandwich topped with sauteed peppers, shallots, garlic, Serrano peppers, and baby portabellos. Then I melted Havarti cheese over everything and placed it one toasted Ciabatta bread and olive oil.  It was yummy! As usual, here's the pic:

    [​IMG]
     
  16. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    I've never used Turmeric before and it gave the chicken a wonderful yellow color and great, new flavor!  I will be trying this dish at my restaurant SOON!
     
  17. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    5,002
    Likes Received:
    339
    Exp:
    I Just Like Food
    mrM, brah, that looks soooo ONO (delish) !!

    could you please share that recipe?

    maybe we can try one of your dishes brfore your customers  /img/vbsmilies/smilies/smile.gif
     
    rebbacooks likes this.
  18. luvpie

    luvpie

    Messages:
    305
    Likes Received:
    11
    Exp:
    I Just Like Food
    Beef goulash over steaming hot buttered noodles, green salad with frisky dressing on it, warmed sourdough bread.
     
  19. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    haha Kane sounds good!

    Here it is:  First, I'd like to state that I've been trying to utilize ingredients that I've had in my fridge or pantry without buying new stuff and spending more money.  I didn't look up a recipe for this, and pretty much "shot from the hip" as some Texans would say ;)  It was my first time cooking with Turmeric too...

    First I sauteed sliced green, red and yellow bell peppers (1 each), shallots (2), garlic, Serrano peppers (2) in butter.  After the veg softens up, add sliced baby portabellos and cook until soft.  Then I seasoned boneless chicken thigh meat with kosher salt, ground black pepper and a light dusting of Turmeric on both sides.  Put butter in saute pan and make sure it's HOT!  I put the chicken in, and sear on both sides until chicken is cooked through.  Then, I cut the Ciabatta in half and toasted it with butter on a skillet until crisp. 

    Plating:  Place Ciabatta on plate, drizzle with olive oil and lightly cracked pepper.  Then, slice the chicken and add on top of bread.  Then add veggie mixture and Havarti cheese and melt in microwave fore 30 seconds (or oven, or whatever equipment you want lol).  Then garnish with parsley and WHALAH!

    PS, this dish tastes a lot better with about 3 glasses of Merlot ;)
     
  20. tlgcchef

    tlgcchef

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    Pan seared Pork tenderloin with a blueberry demi, roasted fingerlings and baby carrots.  A bottle of Alpine Beer co. Duet to wash it all down.