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Old 11-11-2010, 06:09 PM   #1061
Cynthia
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Half-homemade Jambalaya, I saute' the andouillie (sp) & onions and add the chicken and bell peppers, then make a roux in the pan, but . . . I use Zantrans for the rest, add the shrimp just at the end. Turns out surprisingly good.
Tonight we got to eat by the pool, in November, I had forgotten after 20 years away just how great living in Southern California can be.
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Old 11-11-2010, 07:58 PM   #1062
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Chris is still out of town (painting the town red with Moonliner tonight). I didn't feel like cooking or heating something up so I got tamales from our local place. Their tamales are the bestest!
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Old 11-11-2010, 11:55 PM   #1063
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Got treated to Morton's tonight.

The bread had bacon on it.

Yay.
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Old 11-16-2010, 04:39 PM   #1064
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Oh boy!

It's Turkey Taco Tuesday!
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Old 11-16-2010, 06:07 PM   #1065
Cynthia
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My own version of ****-a-leeky soup, I omit the sour cream & spinach and replace with green chilies.
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Old 11-16-2010, 06:52 PM   #1066
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My own version of ****-a-leeky soup, I omit the sour cream & spinach and replace with green chilies.
You must leave out the c0ck as well.
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Old 01-05-2011, 12:49 AM   #1067
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Tonight's dinner was a new york strip stir fry with a side of fillet mignon.

The stir fry recipe called for 1.5 lbs of sirloin. Ralph's had porterhouse on sale for such a good deal that it was actually cheaper to get a 2lbs porterhouse than the 1.5 lbs of sirloin. And while I could justify using the NY strip side of the porter in the stirfry (loin is loin, right? Plus, there's a noticeable benefit to using the NY over just a sirloin), it seemed a crime against cow to do that to the fillet. So I lopped that off and cooked it up steakhouse style (dry rub, nice seer in a cast iron skillet, 10 minutes in the oven at 450 with a pat of butter on top).

Of course that stir fry came out so damned tender and delicious I don't know that I'll ever be satisfied with the sirloin version again.
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Old 01-05-2011, 12:54 AM   #1068
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Needed to do something different with ham tonight (eg: NOT pasta), so I made a sort of potpie-like casserole. Pretty good, but I cooked the liquid down just a tad far. Could have put the whole thing in the oven 10 minutes earlier than I did and been very pleased. Was still good, but less gravy-like goodness to spill across the biscuit dough crust.
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Old 01-05-2011, 01:03 AM   #1069
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Tonight's dinner was a new york strip stir fry with a side of fillet mignon.
Steak with a side of steak. My kind of meal.
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Old 01-05-2011, 01:19 AM   #1070
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Yeah, you kids know how to party!
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