I just read the NYT article '101 easy dinners' (or whatever it was
called) and it pointed out one of my blindspots - I like dinner
salads, but it's never occurred to me to use anything other than
grilled chicken and eggs for the protein... so last night I made a
grilled pork salad.
The pork was marinaded in Mrs Dash mesquite sauce (I love the fact
that it doesn't have any salt in it - pork tends to be salty enough
already from the brine!) and I sauteed onions, mushrooms and a diced
apple to go with it. Served on a bed of fresh lettuce and diced tomato
with a little thousand island dressing (I tried to make my own
dressing from the marinade but it tasted too burnt to use!)... I
sprinkled some craisins in mine when I was eating it, and John
preferred pistachios for a touch of salty crunch. Either way it was
delicious!
http://home-and-garden.webshots.com/...ome-and-garden

And for dessert I made a quick cherry pudding... actually French
vanilla pudding from a packet (made with lactose-free milk for my
benefit) with a sauce of freshly stewed cherries with cinnamon and
cloves. When the cherries were done I removed them from the liquid and
thickened the sauce up with cornstarch.
http://home-and-garden.webshots.com/...ome-and-garden

Karen AKA Kajikit wrote:
>
> I just read the NYT article '101 easy dinners' (or whatever it was
> called) and it pointed out one of my blindspots - I like dinner
> salads, but it's never occurred to me to use anything other than
> grilled chicken and eggs for the protein... so last night I made a
> grilled pork salad.

Ok, here is one for you...

Take anywhere from 5-12 shrimp depending on size, defrost if nesc. (I
always stock frozen raw shrimp) and peel. Seed and dice about half a
tomato and put in salad bowl along with chopped or torn lettuce.

In a sauté pan put about 4 tbs. of olive oil, a half tsp. of oregano,
half tsp. of basil, quarter tsp. garlic powder, pinch of salt, pinch of
sugar and a good grind of black pepper. Heat on medium heat for a minute
or two swirling pan to blend oil and seasonings.

Sauté shrimp on one side until the tops start to become opaque, then
turn over and sauté another minute or two. Remove shrimp from the sauté
pan and place on top of the salad. Put the pan back on the heat and
deglaze with red wine vinegar. Do *not* put your face over the pan while
deglazing unless you want to acid steam clean your lungs. Take the pan
off the heat and let it cool for a minute (I rest on a granite slab for
a minute) and then drizzle the warm dressing over the salad.

I make this frequently for lunch and have the routing down to the point
where I can make it in about 10 minute start to finish. You can add
other stuff like crumbled feta or gorgonzola or calamata or oil cured
olives, but I find just the basic lettuce-tomato-shrimp combo to be very
nice as is.

Pete C.

Karen AKA Kajikit wrote:
> I just read the NYT article '101 easy dinners' (or whatever it was
> called) and it pointed out one of my blindspots - I like dinner
> salads, but it's never occurred to me to use anything other than
> grilled chicken and eggs for the protein... so last night I made a
> grilled pork salad.
> The pork was marinaded in Mrs Dash mesquite sauce (I love the fact
> that it doesn't have any salt in it - pork tends to be salty enough

Did you have the Mrs. Dash line down in Oz?


--
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Killing all posts from Google Groups
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On 21 Jul 2007 03:49:04 GMT, Blinky the Shark >
wrote:

>Karen AKA Kajikit wrote:
>> I just read the NYT article '101 easy dinners' (or whatever it was
>> called) and it pointed out one of my blindspots - I like dinner
>> salads, but it's never occurred to me to use anything other than
>> grilled chicken and eggs for the protein... so last night I made a
>> grilled pork salad.
>> The pork was marinaded in Mrs Dash mesquite sauce (I love the fact
>> that it doesn't have any salt in it - pork tends to be salty enough
>
>Did you have the Mrs. Dash line down in Oz?

I'm not sure... I think they just had the shakers then. I know the
marinades are a fairly new thing... we don't use them often because
it's really not hard to do your own seasoning, but they're a nice
change every now and then.

Reservations!

gloria p

On Sat, 21 Jul 2007 23:05:58 GMT, Puester >
wrote:
>
>
>
>Reservations!
>
>gloria p

Don't stop there.... where'd ya go, what did you order?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.