What's for Dinner?

[lisarea]

Originally Posted by Megatron

Help a brother out here, I've never even heard of green chili, which is weird since I used to live in Texas for a while. (Then again that's maybe why I haven't)

Also, I thought you were a Jersey girl, what happened?

I lived in NJ until I was 10 or 11 maybe, but I've been in Colorado for pretty much all my adult life. I tried to move a couple of times, but Colorado is my favorite.

[Dingfod]

I'm eating a chicken quesadilla from Taco Bueno, whenever the hell notsosure gets home with it.

[Dingfod]

Originally Posted by lisarea

I lived in NJ until I was 10 or 11 maybe, but I've been in Colorado for pretty much all my adult life. I tried to move a couple of times, but Colorado is my favorite.

Texas likes the red chiles. In New Mexico, everything has green chile in or on it, probably even the chocolate cake.

[Dingfod]

notsosure got me the Hatch green chile chicken quesadilla. Always thinking of dear old dad, that girl of mine.

[Ari]

Originally Posted by Kyuss Apollo

It is a dedicated smoker.

Now that looks tasty! As a vegetarian I've discovered I enjoy both the smoke taste and milliard reaction more so than actual meat. Smoking tofu sounds great!


ETA: To be ontopic, Baked 3 cheese jalapeno mac n cheese.

[livius drusus]

Cusk! I've never had it before but it's seriously one of the greatest pieces of fish I've ever eaten. I did what Jaques Pepin told me to do, as is my wont, and lightly sauteed some veggies (onion, garlic, red bell pepper, zucchini) before plopping the fillets on top and covering the pan. Cooked the whole shebang on medium-low for 10 minutes and we're done. The effort to result ratio was like 1:10 at least.

[Megatron]

I have 18 chicken legs and two bottles of very nice bbq sauce. Fun things are gonna happen.

[Janet]

Purple artichokes. We found some gorgeous ones at an Italian market. I made past and risotto a couple weeks ago from some regular artichokes, and my brother made risotto with the purple ones on Sunday. I think I'm just going to slice one and add it to chicken piccata. The second one I will probably devour just with a little lemon juice and salt on the heart.

[livius drusus]

I made a pizza with turkey pepperoni and it was really, really good. I prefer it to the swine version, tbh, because there's no grease to mop up.

[Crumb]

[Zehava]

Not tonight, not tomorrow, but Sunday (big Labor Day cook out):

Was initially planning on doing so sausages again, especially these as they went over very well last time. Pickle some carrots, daikon, and red onions and make a Banh mi like sandwich out the them and it is wonderful. Though we decided to do a couple of pork shoulders in the smoker instead.

One will be a Jerk style pork shoulder. Leaning towards this recipe at the moment.

For the second I'm thinking of going sweeter (though we'd cut down on the spicy peppers in the Jerk recipe anyway), to counter balance the spicy Jerk pork. Now I've tried this recipe with country style pork ribs, simply grilling rather than smoking, and it was excellent.

Project Smoke: Char Siu

[livius drusus]

Skrimp and arugula salad. The dressing is very lemony so I was inspired to throw in some feta and fresh oregano to go for a Greek vibe. It was damn tasty.

[BrotherMan]

Today's dinner was actually p good. We went to the new-ish Mission BBQ joint. I ordered the chopped brisket samwich, a side of cold slaw (sic) and mac-n-cheese. All items by which I will always judge every bbq place I ever go to in my whole life. See, the special part of this isn't just that my roommate finally decided to give me the honorary bortday meal, but that not all bbq joints in this stupid place have beef bbq. (In addition to not even having a taco truck in every city, we are surprisingly bbq joint light.)

I will say they got the food recipes right. Even if the cold slaw (sic) was just this side of dry, it was p much a perfect flavor, more on the savory side which is surprising for a chain restaurant. It was the first bite I took and it set the tone for the rest of everything. After that I plopped half of it right on top of the samwich. The beefy brisket was very well cared for. It was just the right kind of chewy and melty, and the sauce it was ensauced by was exactly what the doctor ordered. I did add a little bit of the spicier sauce to give everything a little kick.

And best of all. The mac-n-cheese was actual mac-n-cheese. Unlike other places I've reported.

The food was excellent but what will keep me away from the place is the environment. Not the people, but the "mission" and the decor. It's like the Hyper Patriotic America vomited up on everything. Then ate it again, pooped it out and thought third eaten Hyper Patriotism was the best idea.

[Kyuss Apollo]

Waffles for dinner.

[livius drusus]

Turkey pastrami and Swiss with homemade Thousand Islands on rye. Dill pickle on the side. Classic.

[Dingfod]

Roast beef and Anasazi beans.

[lisarea]

I was going to make rice and beans and cheese stuffed green chiles, but then I realized the chiles were too small and thin-walled to support this endeavor, so I just layered the roasted chiles with campesino cheese and made it like that.

It was OK. It was sort of awkward. Also, not enough salt, but I can figure that part out. It was a good combination of things, though.

I think that, next time, I'll incorporate the chiles into beans and rice, then bake it with cheese on top like a casserole.

[Janet]

I have beef shank in the slow cooker with some dried maitake mushrooms. We went to one of our favorite Italian markets on Monday and the shanks looked so beautiful I couldn't resist. I'm going to make rice pilaf to go with it. If it's like a normal slow cooker meal, I'll have way too much liquid left over, but that's hardly a burden.

[livius drusus]

Chicken topped with brie and a sort of janky quasi-remoulade I made. I scared it up with zero consideration of authenticity, throwing together mayo, spicy mustard, dill relish, Worcestershire, Frank's hot sauce, fresh garlic, minced green onion, sweet paprika, smokey paprika, cayenne. The combination of mayo and relish made it a little reminscent of my janky quasi-Thousand Islands, even though nothing else is the same.

I used it anyway, and I'll be damned if it didn't work like a charm once combined with the chicken and brie. It wasn't Thousand Islandsy at all.

[lisarea]

Two nights in a row, I have fucked up and ended up making dry, plain chicken breasts.

Tonight was pretty good, because I'd made this glaze and it wasn't turning out well, so I went to go think about what to do, and left it on the stove and only remembered when the whole house was full of smoke and I invented, like, a new polymer or something that fortunately I was able to pop out of the bottom of the pan like a super-hard frisbee.

So dry, nearly unseasoned chicken medallions with rice and salad.

[livius drusus]

Slap brie on that shit.

[Janet]

Originally Posted by livius drusus

Slap brie on that shit.

Seriously considered zoinking that for a custom user title, but my current one is better for Halloween season.

[livius drusus]

I will remind you on November 1st.

[livius drusus]

Endive salad with roasted zuccini and grilled haloumi. Jesus shit it was good. One of these days I'm going to slice up a whole block of haloumi, grill it and then eat them in a stack like freaking pancakes.

[slimshady2357]

Oh man, grilled haloumi is so yummy. I remember the first time I ever had it was at a Lebanese restaurant. I had never even heard of haloumi but we tried a starter with grilled haloumi and I've never looked back.

I love haloumi straight out of the packet as well, but grilled is just soooooooooo awesome.