What's for dinner?

Posted a lot of dinners.... how about dessert? Home made apple pie and stove top coffee. lol

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Nice percolator, Tim. Here's mine.

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Now, if I just had some of that apple pie.
 
Pizza Hut Pan Pizza with extra cheese, meatballs, extra mushrooms, and extra black olives with a garlic buttery crust.:)
 
Red chicken curry, a little spicy, but not Vindaloo.

Served over Jasmine rice. Too busy eatin' to take pictures!
 
Well, it is a little bit flexible. I don't really measure anything. Just go by sight and thickness. But here is my go to:

2 lbs stew beef. Season with salt and paprika to taste.

Sear the heck out of the beef in a good pan. I use cast iron. Take out fairly quickly. I like it to be still rare on the inside at this point.

Put beef in large pot or dutch oven and add 2 cans of tomato sauce. I usually add some more paprika and a little pepper at this point. Add a little salt too.

Simmer for a few hours and check thickness of sauce. I am looking for kind of a slightly thicker spaghetti sauce thickness. If it is too runny add some tomato paste until you get what you like. In the end this is going on noodles so you want it to stick a little.

Simmer for another hour or two and add some sliced mushrooms about 45 mins before you plan to eat. We like shrooms, but you could leave them out or use onions if you prefer. Or use both. It is your call.

Boil some water for the noodles. I use a whole bag of no egg extra broad noodles, but whatever you like will work fine.

Take meat/sauce/shroom pot off heat and remove lid for the 10-15 mins the noodles are boiling.

When noodles are done strain and set aside.

Right before serving add some sour cream to meat/shroom/sauce. Add until you get a nice orange look. You could use cream cheese if you want to experiment. Changes it a little bit. If the sauce and meat base is too hot the sour cream will curdle. That is why you remove it from heat early and let it cool a little bit.

Throw a bunch of noodles on a plate and dump a bunch of the meat and sauce over the top. We serve with warm bread so you can mop up the sauce with the bread.

My other tweaks are to use expensive melt in your mouth tenderloin or filet mignon for special occasions. Did that for my daughter's sweet 16 dinner. The other thing you can do is use hot Hungarian paprika to add some oomph. I've used smoke paprika too, but that didn't really work as well. You can also simmer this in a crock pot for longer times to help tenderize the meat. I'll start the meat and sauce before lunch sometimes and cook it in a crock pot all day. But a good cast iron pot on low works too.

Sorry about no pictures tonight. Was setting up a new computer and cooking dinner. But I cook this a lot so I'll post pics at some point.
 
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Tonight: Chicken Windini:


Windini Spice Mix (this changes every time):


Mixin' it up



Before:



It was so good I forgot to take pre-pictures! The final meal was the chicken, red potatoes coated with the same yoghurt spice mix, roasted cauliflower, and beverages, of course.

All that remained:
 

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Chicken pasta dish tonight... not bad.
 
Since dinner in the Old South was the noon meal I'll put this up. Elaine fixed bacon wrapped pork tenderloin with stewed apples, faux mag and cheese (she used cauliflower instead of macaroni noodles in deference to my need to limit carbs) and garlic toast. Good stuff! No pictures, it got gone too quickly.
 
Oooh, love beef short ribs...

We are having our regularly scheduled seafood overload dinner.

Steamed clams, steamed snow crab, boiled shrimp and grilled snapper grand Marnier.

There is also green stuff, artichokes with Hollandaise and salad along with some Boudin sourdough bread.
 
Miss Lily;n94268 said:
Oooh, love beef short ribs...

We are having our regularly scheduled seafood overload dinner.

Steamed clams, steamed snow crab, boiled shrimp and grilled snapper grand Marnier.

There is also green stuff, artichokes with Hollandaise and salad along with some Boudin sourdough bread.
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Good lord! What time should I show up?!?
 
Lamb chop stew tonight.

Dry rub on the chops, sear 'em on a cast iron flat on the grill, then fry up the vegies in the Dutch oven & throw the lamb chops in.
 

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Windini;n94410 said:
Lamb chop stew tonight.

Dry rub on the chops, sear 'em on a cast iron flat on the grill, then fry up the vegies in the Dutch oven & throw the lamb chops in.
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I don't have it often but love lamb. That looks like a winner.
 
CZfool68;n94448 said:
I don't have it often but love lamb. That looks like a winner.
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I don't know where you are, but I buy smallish racks of lamb at Costco. I slice 'em into "choplets" and freeze them in sets of 3. I can get 3-5 meals outta one rack.
 
Windini;n94509 said:
I don't know where you are, but I buy smallish racks of lamb at Costco. I slice 'em into "choplets" and freeze them in sets of 3. I can get 3-5 meals outta one rack.
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We have a Costco right down the road, but I am the only lamb eater in the house. Sucks cooking two different meals. Maybe I'll try to corrupt my little one this weekend while the other two are away.
 
CZfool68;n94671 said:
We have a Costco right down the road, but I am the only lamb eater in the house. Sucks cooking two different meals. Maybe I'll try to corrupt my little one this weekend while the other two are away.
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Yeah, I keep trying, but me better half still doesn't like lamb. That's a big part of the reason I cut & freeze small portions...
 
Windini;n94723 said:
Yeah, I keep trying, but me better half still doesn't like lamb. That's a big part of the reason I cut & freeze small portions...
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Uh....Well you just call me next time you make this. I'll bring her a Arbys big Montana.
I like lambchops.
 
This was Thursday night's supper. Friday night was T-bone's...I'll post that a little later when I have more time.

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Gonna be some beef (thin sliced NY Strip Steak) & broccoli over Jasmine rice.

Contemplating what wine might go well with this...Suggestions?
 
wolfpack65 said:
Gonna be some beef (thin sliced NY Strip Steak) & broccoli over Jasmine rice.

Contemplating what wine might go well with this...Suggestions?
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Depends on how you cook and season it. If you're grilling or searing the steak and using soy (if going Asian) or other pronounced flavors, you'd do well with a Zinfandel ("sweeter") or Cabernet Sauvignon ("dryer"), something with a lot of flavor and body to stand up to the big flavors of the meal.

If you're braising or lightly roasting the meal, A decent Rioja or Cote du Rhone would go well without dominating.

My 2cts.
 
Thanks! :)

All I had was this and I didn't really want to buy anything else since I'm not a huge wine drinker.
I purchased this on impulse at Lowes Food one Friday afternoon after a very stressful day - it was one of the "samples" to try and at that time, I said what the hell...especially since it was on sale for $8 vs the normal $20.

/shrug/

I still have a bottle of Rex Goliath 47# Rooster that was used for a filet mignon recipe - a year ago this month...I guess it's red wine vinegar by now. :eek:

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