What's for dinner?Susanne -- Monday, July 15, 2002 -- 02:53:18 AM
Thread closed after a long and wonderful life of meals.This thread is tagged: food
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Err, too much garlic and onion bread, salad, calamari, mozzerella sticks, mussels, clams, shrimp and lobster in safron sauce over linguini, 7 layer fudge cake for desert. As in the exact opposite of what I'm supposed to be eating.
I did observe it, but given that Spawn would be very happy with that dinner, I thought it would be unfair.
I don't normally have ahi, and it was absurdly expensive. But good. Salmon tomorrow; I saw a marinade recipe for soy and beer that I want to try.
Pebbles, I made chili and we had chili dogs two nights ago.
If the salmon marinade is good, I would like the recipe. The only thing I ever do to salmon is drizzle it with olive oil and cover it with lemon slices and fresh rosemary. Time for a change.
Tonight I am having salmon in soy/beer marinade, and green beans. Tomorrow, a big spinach salad, I think.
I see nothing wrong with hot dogs and potato chips (though french fries would have been better). Kraft mac'n'cheese is A-OK as well.
I have a recipe for apple risotto that I really want to try tonight, but I can't think of what might go with it. To compound the problem, I don't eat meat except for fish, and the Boyfriend does not eat fish (This is why we usually get takeout). Thoughts?
The alternative is chickpeas in tomato wine sauce with feta cheese.
I don't think so either. I boil hotdogs, when I have them at all.
Kraft mac n cheese is Spawn's favorite meal, before he started on this no-carbs thing.
Anna--risotto is heavy enough for just a salad, isn't it?
Salad would be good....if we had anything with which to make a salad. Perhaps I can catch Boyfriend on the cell and have him grab salad and bread on the way home.
Just grab one of those Caesar kits.
I prefer dogs to be grilled.
Susanne, if you are still looking for salmon recipes this is great.
FPut 2-2.5 pounds salmon fillets, skinned, in a shallow dish, season with a couple of tablespoons chopped fresh dill, salt, pepper, and a quarter cup of pinot noir (or use other decent red wine).
Heat the oven to 350.
mix 1 cup cut up strawberies, half a cup of the same wine, quarter cup of sugar, a teaspoon of good mustard, the zest and juice of a lemon in a sauce pan and heat to a boil over medium heat. cook, stirring, until strawberries are soft, maybe five minutes or a little longer. Cool, and puree in a blender.
Heat a tablespoon of olive oil in an oven proof skillet until it almost burns. Sear the fish for a couple of minutes on each side. over each fillet with it's fair share of the strawberry sauce and bake the fish in the oven until it is done (probably 8-15 minutes depending on how thick the fillets are.
You sear and bake? I usually just bake or (rarely) panfry.
Searing and baking is all hip now. It seals the outside of the fish so that it doesn't dry out as much while baking, and gives it a nice crunch right on the outside. I expect if you didn't sear this recipe the glaze would get all runny with fish juice, instead of shiney and glazey like it should be. But I have never done it that way, so I'm not sure.
Strawberry sauce over salmon doesn't sound like it would do anything for me. I'd just drink the pinot and eat the strawberries for dessert.
This weekend I had some excellent wild sockeye salmon, grilled (preferred method) with lemon and rosemary. Dill would have been better, but this was pretty damn good.
CalGal, why is Spawn on a no-carb kick?
Nancy--to keep this one on topic, I'll point you to the Geek thread and science news. I think I mentioned it there, and there's a general discussion of the why's--as well as a good article on it.