axolotl
Nunquam non paratus
If by here, you mean Florida, you might be right.
What's For Dinner?
- Thread starter Nickyboy
- Start date
Nickyboy
Staff member
That's every day in some cities.
Mattafett
Staff member
We have an air fryer (it's ok) so tonight my wife tried something new. We buy those "pre-marinated" pork loins when they go on clearance and freeze them. Today she rinsed one out well, and rubbed it with something. Into the air fryer for 22 minutes. I have to say it had a really nice crust, was cooked perfectly, and really juicy.
axolotl
Nunquam non paratus
Nickyboy
Staff member
I am making home made cream of asparagus soup tonight. The sides are going to be tapas-style: crackers and baguette slices with goat cheese, Camembert, Jarelsberg, St. Andre, and mousse truffee with fig/balsamic jam and kumquat jam, Marcona almonds. I am thinking a pinot noir would go well with this.
axolotl
Nunquam non paratus
If I had the pinot noir first, I would not even be able to find the other tapas-style thingies.
Ojai Sam
Staff member
Mangia!
Old Uncle Toe
Well-Known Member
As I cook more at home, this is going to be my ongoing strategy. Always cook with wine. Sometimes put it in the food.
Old Uncle Toe
Well-Known Member
As I surveyed my foodstuffs, I realized I had some king mackerel that my sweetheart and I caught last summer in FL. I defrosted it and it seemed okay, so I cooked it up. It seems I cook everything with white wine and lemon juice, so I'm a bit tired of that. I just sauteed it in butter and threw on some grilling spices + some mild paprika. On the side, a salad of spinach and chopped cabbage with carrots, blueberries and apples. (Yes, it was a confusing conglomeration of textures.)
The fish was really bland. There are two servings left in the fridge. What to do with them? I'm thinking coat them with black and red pepper, wrap them in foil and reheat them in the toaster oven. Any better suggestions?
The fish was really bland. There are two servings left in the fridge. What to do with them? I'm thinking coat them with black and red pepper, wrap them in foil and reheat them in the toaster oven. Any better suggestions?
Old Uncle Toe
Well-Known Member
Darn it. Now I'm craving lasagna. And I don't have any of the ingredients.
Nickyboy
Staff member
You could do that.
Or try this: melt some butter in a pan and then add bread crumbs (seasoned ones if you want) and saute until the get slightly tan. Remove from the pan to a plate. Melt some more butter in the pan and add some finely sliced mushrooms and onion. Salt and pepper them, and saute on low until the mushrooms are tender and the onions are translucent. Add some chopped garlic and fresh thyme and cook for a minute or two until the garlic is fragrant. Remove from pan.
Salt and pepper your fish slices then evenly divide the mushroom/onion mixture over them, then the bread crumbs. Dot the bread crumbs with a little butter and put a slice of orange on top. Put those into a foil pouch and reheat until heated. Open the foil packs and broil the fish until the bread crumbs start to crisp up and darken.
And yes, you can have fish with mushrooms. It's done all the time in Italy. And by people with left over King mackerel.
Unsomnambulist
Staff member
You singlehandedly ensure that "gourmet" stays in Music Gourmets.
Old Uncle Toe
Well-Known Member
Just to present a counterpoint, I'm having a turkey sandwich with olive oil mayo, thin sliced white onion and colby cheese on "artisan" 9-grain italian bread. And carrot slices with chipotle ranch dressing for dipping. Yeah, Wed is the night I work.
Nickyboy
Staff member
It's just rice. Nothing fancy there.
Old Uncle Toe
Well-Known Member
I finally made that lasagna I've been wanting for days now. I had to get some sirloin ground up, as there was no ground meat (beef, turkey or chicken) at the grocery store. So that was kind of business-class upgrade of lasagna. Mine is pretty typical but I make a bechamel sauce instead of straight tomato sauce, as it's better for my reflux. So ground sirloin, bechamel, ricotta (mixed with eggs), mozarella and spinach. Mozarella and fresh ground parmesan tops it off, with the last of the butter in hopes of making a crispy top, which never really happens unless I overcook it. (Can you overcook lasagna? I wonder.) Anyway, paired with a cheap zinfandel and a long call with my girlfriend (as I am in a stay-at-home zone) made a delightful dinner.
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