cshenk wrote:
>
> I've been in a bit of a cooking rut and would like some new ideas.
>
> In mind is something non-Asian (though I've got a stock of most anything
> you'd need for that right now) and don't want to spend all day making it.
> It's fairly safe to assume I have just about anything 'standard' in
> condiments, spices, pastas, cheeses etc.
>
> Handy meats he whole duck, whole chicken, firm white and pink steaked
> fish, Tilapia filets, pork butt, beef (hunks, types vary), venison, squid,
> and pork loin. Probably some other things in the meat area but those are
> obvious ones.
>
> Defrosting in the fridge is: 1 wild caught salmon fillet (have 5 lbs
> frozen), 1/2 lb pork loin, 1/2 lb (maybe 3/4) small angus beef steaks, 1
> quart duck bone stock.
>
> Handy veggies: Head cabbage, onions (red, vidalia, and yellow), garlic,
> celery, mushrooms (shemenji type, will double for button though smaller and
> more earthy), carrots, potatoes, bell peppers in 3 colors, fresh spinach, an
> asian vegetable that has stems like brocolli and leaves are a mild mustard
> flavor (mustard derivitive I think), and fresh tomatoes from the garden.
>
> Plenty to work with obviously. Just looking for new ideas!

A bit late here, but it seems you're on the salmon for tonight anyway.
For the next "something different and non-Asian" how about beef
stroganoff (real, not quick)? I'm prepping to do that tomorrow myself
per request of some folks coming over.