What's for supper?

[MIbarra]

after the carnitas you have the heartattak

[Mimi]

Yes Twirl, Barbeque bread.  Colonial makes it and it is good.
Tonight we had -guess- meat loaf, along with blackeyed peas and cornbread, the rest of the boiled okra, and the rest of the Italian Creme Cake.
Yummy, yum, yum.

Love, Mimi 

[Restorer]

Tonight we ended up making Swiss steak / pepper steak. My grandmother used to call it Swiss steak, and Alton Brown's recipe was very similar and he calls it Swiss steak, but my mother insists it's pepper steak. Usually made with round, but we used what we had - beef flap meat (similar to skirt steak).

Flattened and tenderized the meat with a mallet, seasoned it with salt and pepper, then dredged lightly in flour. Browned the steaks in vegetable oil in a dutch oven in batches (taking them out when browned), then sauteed onion, celery, garlic and carrots in the same pot. Then added a tablespoon of tomato paste, half a large can of tomatoes, smooshed up in the pan, and a can of beef broth, along with oregano, worcestershire, and smoked paprika. The steaks braised in that for 2 hours, then we ate it with rice.

Someone asked me for a picture after I had started eating, so here's the half-eaten plate of food:  http://twitpic.com/hsjpx

It's probably better with round. The flap meat, braised like that for a long time, pulled apart into long strands, kinda like a chuck pot roast, but more so. But it was still very good, despite not being my usual dinner of something hot or spicy.

[harley08]

It was a bit chilly over the weekend here too so I soaked some beans over night and made a big pot of beans and ham soup. It was so good and even better a day or two latter but now the remainder had to be frozen.... getting tired of it.
I love to make soups and stews when the weather starts getting cooler and the veggies from the garder need to be used up and frozen for winter meals.

[dwcrawford]

Saurkraut and Weiners.... that's what I had for breakfast so have to eat the leftover tonight.  Hardly qualities for the Yummy award.

[thegrammalady]

who knows??? tonite is bingo nite (april works the session) so i'm on my own. the last two weeks i've had fish (april hates fish) tonite i just don't know. i may end up having a hamburger, there's pasta salad left??who knows.

[YLGuy]

DW, if I had the energy and money, I'd be making carnitas. Braise a pork butt in orange juice, lime juice, chile puree, and tequila until it's just barely falling apart, then pull it into chunks and fry the chunks in lard. 

Hey Chis...your thoughts: Braised Butt or Smoked Butt?

[Chris]

DW, if I had the energy and money, I'd be making carnitas. Braise a pork butt in orange juice, lime juice, chile puree, and tequila until it's just barely falling apart, then pull it into chunks and fry the chunks in lard. 

Hey Chis...your thoughts: Braised Butt or Smoked Butt?

Sounds like smoked butt would be better.

[Restorer]

If I had a smoker, I'd go for smoked butt.

[paris]

Anytime you all want smoked butt--- you know where to find it!  Come on over and pull up a chair!   Best smoked butt you will ever eat.   

[Chris]

It would be the first smoked butt I would ever eat. It just seems more tastier than what Restorer described

[thegrammalady]

pasta with homemade sauce  full of garlic and onions. only 11am and it's already on the stove. 

[dwcrawford]

If the carnita from restorer is anything like what I ate last week is will be wondering.  I'm going to try is but he'll have to give me some more directions.

[Jean]

Husband is having pork chop, creamed corn and fried potatoes. I, however, am having pasta with butter and parmesan cheese. A craving.

[Restorer]

All depends on how involved you want to get. If I had a clean kitchen and all the ingredients, here's what I'd do:

Cut a 5-lb. pork butt/shoulder into pieces about 3" x 3" x 2", short dimension with the grain. Throw it in a dutch oven or other big heavy pot with a couple spoonfuls of frozen orange juice concentrate (the stuff that comes in cardboard cylinders), the juice of two limes, two quartered white onions, a head of peeled garlic cloves smashed on the counter, a big splash of tequila, Mexican oregano, bay leaves, salt and pepper, and enough water to cover the pork by two-thirds.

Get that simmering on the stove, then take 3 dried chiles de arbol and 4 or 5 dried guajillo chiles, stem and seed them, toast them over a flame or under a broiler for a few seconds, then rehydrate with boiled water. Let them steep for 10 minutes, then put them in a blender with 2 chipotles from a can of chipotles en adobo, along with some of the adobo sauce, a tablespoon of cumin seeds, and a tiny piece of cinnamon. Add enough of the soaking liquid to let it blend, then puree it. Add that to the simmering pork.

Put the lid on the pot and put it all in a 275-degree oven for 2 or 3 hours. You'll know it's done when you can pull it into largish chunks that are very tender when you taste them (I recommend frequest "testing" ).

Pull all the pork out of the liquid and let it drain and cool until you can handle it. Pull it into large chunks. Heat an inch of lard or vegetable oil in a large skillet, and fry the chunks in batches until they have a nice crispy brown exterior.

Serve on double corn tortillas with chopped white onion, cilantro, and the salsa of your choice.



Of course... if you don't want to go through all that trouble, you can just do the braising step, substitute ground mild chile (ancho, pasilla, or New Mexico, if you can find it) and cumin, or in a pinch, regular blended chili powder. Spread the chunks out on a sheet pan and put them in a pretty hot oven (450 degrees or so) to brown and crisp them, if you want. Sometimes I just like the succulence of the braised pork in its juices.

[cariad]

We are going really simple here. Fried eggs and potatoes for me, same for the males except they will also have some leftover ham that came from the meat CSA.

Little trivia about us: we call potatoes tatws, which is Welsh, pronounced TAH-toos. It has been so long since I have said the word 'potato' that I had to stop and think what it is called in English before I typed this. I think it is brave of me to admit this. 

[YLGuy]

Steak on the BBQ and broccoli

[Jean]

Breakfast for dinner tonite. Pancakes and eggs.Yummy

[mikey07840]

Tonight I had grilled chicken breast, rice and peas & carrots.

[Restorer]

Tonight we had "Lemony Shrimp Scampi Pasta". Whenever my mother cooks, she chooses a recipe from Food Network that matches what we have, and then she starts cooking, and then when I investigate she practically hands it all over to me to finish.

Recipe here: http://www.foodnetwork.com/recipes/melissa-darabian/lemony-shrimp-scampi-pasta-recipe2/index.html

We only had fettucine, not linguine, so that's what we substituted. Our shrimp were also almost half the size of the shrimp called for, but it didn't affect anything. Very lemony, but I thought it actually could have used more garlic.

[dwcrawford]

Jumbo shrimp  on sale at the new HEB market.  I think I could do that and I pass there after dialysis. 

Last night, Pizza (freezer to oven).  Dietician's orders again.  Never in my life was I told over and over to EAT MORE.  Never in my life did i have ao little appetite.  Shrimp sounds great for tonight and should help.

[thegrammalady]

going to have the littles tonite, so it's wendy's. (i refuse to go to mcdonalds)

[Restorer]

For lunch, Sloppy Joes (not Manwich, or any sauce from a can) and watermelon.

Recipe: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-sloppy-joes-recipe/index.html

[dwcrawford]

MMM, not to much for sloppy joes, but tyler florence Ultimate is my favorite show.  I'll look at it when the site comes back up again.

Me for supper:  Rib Eye steak, Curry couscous (box mix) and green beans (canned)... but most nutricious meal I've had in a while.  Trying for protein.  (last night... cold left over pizza... well, it had a little pepperoni (protein no?)

[Restorer]

It's just a regular-tasting sloppy joe. Wasn't bad, but it wasn't especially exciting either. I wanted to try Bobby Flay's recipe, but it printed out to three pages and took dozens of ingredients.