What's for dinner?

[Menolly]

Pass me some through the monitor please, Jenn?
Sounds delish!

[Cameraman Jenn]

It was tasty. Bloodguard Bob ate himself into an almost literal coma. He inhaled the brown bread like a kid on Halloween with a bag full of candy. I also amended the recipe on the previous page so if you decide to post it in the recipe pages please note that I mistakenly originally had it as 1 cup of wheat flour when it was actually two. I also think I might try pumpernickel flour next go round. I like my brown bread super dark like the boston canned style. Also the original recipe I based mine off of called for raisins or currants but I put the sunflower seeds instead. Yummers for sure.

[drew]

Pan Fried Haddock tonight. Was going to cook it on the woodstove, but it was late when I got home, and I wsa driving through snow all day, and wanted to relax, not build a fire.

So I did it on the regular electric stove.
Dipped the haddock in an egg and milk mixture, then rolled them in crushed pecans; fried them in a little butter and bacon fat (just a little)
Ate them with some homemade Green Tomato Chow I had bought from a farmers market.

It was yum.

[Cameraman Jenn]

Tried the bread with rye flour. I substituted one cup of rye for one cup of wheat and it was even better. I couldn't find pumpernickel flour but I will keep looking.

[Menolly]

Dinner tonight was the two taco plate of the "world famous" fish tacos especial at Rubios. I added green onions and cilantro, chipolte and spicy red salsas, and a squeeze of lime. Another place I had heard about but never imagined I would ever get to try. Worth the hype, in my opinion!

My sides were Rubio's pinto beans, to which I added half of a whole jalapeno pepper (seeds and all), after I had eaten two straight bites off of the end, and their seasoned rice. An unsweetened iced tea to round it all out.

Skipped lunch today, as the breakfast bar here at the hotel is filling and I was too preoccupied with being in San Francisco to think about lunch until late enough to hold off until dinner time.

[Savor Dam]

For her final dinner in the San Francisco bay area Monday night, Menolly and I went to Caprinos Italiana Cuisine in Belmont.

We started with a Caprese which was a bit different than the classic preparation. Instead of fresh basil, they served the stacks of tomato and mozzarella with pesto and a drizzle of balsamic reduction.

Her original entrée order was Linguine Pescatore – mussels, scallops, prawns, clams, salmon and red snapper over pasta in a garlic and wine sauce…but we arrived a bit less than a hour before closing and the kitchen no longer had all the requisite seafood. She switched over to a Veal Scaloppini and was happy with that.

My meal was the house specialty, Caprino’s Chicken – chicken, shitake mushroom, tomato, spinach and caper over linguine in an olive oil and chardonnay sauce.

As is her habit, she drank water with lemon with her dinner. I had a local microbrew, Scotch Ale from Devil’s Canyon.

While we were tempted by the tiramisu, she had never sampled port, so we finished with Warres Optima, a 10 year tawny port.

[rdhopeca]

For her final dinner in the San Francisco bay area Monday night, Menolly and I went to Caprinos Italiana Cuisine in Belmont.

We started with a Caprese which was a bit different than the classic preparation. Instead of fresh basil, they served the stacks of tomato and mozzarella with pesto and a drizzle of balsamic reduction.

Her original entrée order was Linguine Pescatore – mussels, scallops, prawns, clams, salmon and red snapper over pasta in a garlic and wine sauce…but we arrived a bit less than a hour before closing and the kitchen no longer had all the requisite seafood. She switched over to a Veal Scaloppini and was happy with that.

My meal was the house specialty, Caprino’s Chicken – chicken, shitake mushroom, tomato, spinach and caper over linguine in an olive oil and chardonnay sauce.

As is her habit, she drank water with lemon with her dinner. I had a local microbrew, Scotch Ale from Devil’s Canyon.

While we were tempted by the tiramisu, she had never sampled port, so we finished with Warres Optima, a 10 year tawny port.

Delightful...I wish I had had time to break away to see you guys...I didn't realize I don't think until I was already flying up there that you all were still there...

[SoulQuest1970]

We had chicken and veggies! Yummy! I made it all!!!

[Menolly]

I had a pretty decent shopping trip earlier this week, resulting in some nice "home cooked" meals.

Albertsons had cold precooked whole Main lobsters for $5.99/each. I bought three, reheated them quickly in some simmering water, and served them last night with warmed extra virgin olive oil infused with fresh slices of garlic and fresh cracked mixed peppercorns for dunking and some sliced limes. Beorn and I had a baked potato with them while Hyperception, who is low carbing, had canned green beans.

At Publix I came across a ten pound butt portion spiral sliced ham for .99/lb. Cheapest we usually see these is at Sam's for about $1.79/lb., so we grabbed it.

Tonight I wrapped it tightly in foil and heated it for 90 minutes in a 325 degree oven. Then I unwrapped it and poured a can of Heritage Dr. Pepper (the kind with sugar instead of corn syrup) on top and between slices, and then put it back in to the oven for another half an hour. Some broccoli spears dotted with butter, granulated garlic and aged balsamic vinegar, and another baked potato for Beorn and me.

Dinner was served!

[Menolly]

I made Emeril's recipe for Rosemary and Garlic Roast Leg of Lamb a few nights ago. Tonight I took a pound of the planned over lamb and the cup of sauce left from the recipe, and experimented with the beef stroganoff recipe I use for any planned over prime rib I have when I make that. It turned out awesome.

Served it over extra wide egg noodles and with oven broiled thin asparagus spears on the side.

[Cameraman Jenn]

I'm doing the irish beef stew and brown bread again. This time I am adding zucchini last minute and some green peas so health it up a bit.

[drew]

Grilled up a thick and juicy steak last night for the new gf.
First time I've eaten red meat since....when I grilled up a steak for my LAST gf, sometime in the summer.

It turned out great; grilled it up with green onions, garlic and portabella 'shrooms.

Had a leafy green salad, and a bottle of Lucy Kuhlman (red) wine, and finished off with a bottle of Honey Beer.

...Tonight was subway

[Damelon]

I found a Japanese restaurant within a twenty minute drive of my house. The previous closest one was forty-five minutes away. Had a wonderful dinner of sushi last night there with my friend, Sue. A softshell crab roll, a yellowtail roll, a sweet shrimp nigiri. Mmm, good.

[Vader]

I just a had a delicious thick sirloin steak (black and blue) with some caesar salad. The coal was really hot - and if I say hot I mean INSANELY hot. In fact so hot I feared it would eat its way right through grill.

[sgt.null]

salsa chicken.

take chicken breast, salsa and fat free cheddar cheese. (julie gets to have corn with hers, whole corn)

wrap in foil and place in oven. bake for an amount fo time that julie knows and i don't. at 350 degrees.

usually you have tortilla chips with it. but not being on my diet we will be placing over a green salad.

choose you wal-mart flavored water of choice. i may go with peach.

enjoy.

for dessert we will be having a cup a sugar free jello. i can have either green or red - since that is what is in the fridge.

[Savor Dam]

Dinner has been far too much food the last two nights. Menolly graciously helped my family do our seders. Oh my...

Of course, each night began with the ritual foods which are integral to the service: wine, parsley dipped in salt water, matzah, bitter herbs and charoses. While she wanted to make both an apple-almond charoses and a raisin-date-walnut charoses, I convinced her that we would be more than delighted with one kind...so we had the apple-almond variety.

The meal portion of each night began with a hard-cooked egg, followed by chopped liver and gefilte fish, then matzah-ball soup.

First seder on Monday night, we had roast lamb, mashed potatoes with lamb-stock au jus, and roasted asparagus. Second seder on Tuesday was matzah lasagna and a salad.

Desserts were a a chocolate mandarin torte, matzah caramel crunch and macaroons (both chocolate and almond).

Apart from the chopped liver (deli-made, but she did enhance it considerably), gefilte fish, and macaroons, she made all of this food fresh and from scratch. An incredible amount of effort and a fantastic result. Dam-sel, Dam-et and I are amazed and grateful for what she did to help us make Pesach this year!

[Menolly]

Dinner has been far too much food the last two nights. Menolly graciously helped my family do our seders. Oh my...

*snip*

Apart from the chopped liver (deli-made, but she did enhance it considerably), gefilte fish, and macaroons, she made all of this food fresh and from scratch. An incredible amount of effort and a fantastic result. Dam-sel, Dam-et and I are amazed and grateful for what she did to help us make Pesach this year!

I'm glad y'all enjoyed.
...but no mention of Tuesday's brunch?
*pout*

[Savor Dam]

This is the *dinner* thread.

Still, welcome back, your culinary modship. I'll post something to an appropriate thread so that your non-dinner efforts are also recognized.

attention-sponge...

[Menolly]

attention-sponge...

[Menolly]

Tonight for the only dinner I am making for Pesach since returning home from SD's earlier in the week we are having matzah lasagna. It is out of the oven and cooling, firming up a little before we attempt to slice it.

It looks much better than the one I made out west. I remembered to put the provolone cheese on top, and decided not to add the final cheese layer until the last ten minutes of baking.

The family is very much looking forward to this.