Pan fried catfish fillets dredged in Zatarain's fish fry coating
Pearled barley pilaf
Roasted brussels sprouts

Jill

On 7/16/2017 8:10 PM, Sqwertz wrote:
> On Sun, 16 Jul 2017 18:09:21 -0400, jmcquown wrote:
>
>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>> Pearled barley pilaf
>> Roasted brussels sprouts
>
> Bulgogi chicken (w/green onion, yellow onion, shaved carrot, green
> pepper, sesame seeds) over jasmine rice.
>
> -sw
>

Grilled veal chop
Cucumber salad
Applesauce
Italian bread

On 7/16/2017 9:05 PM, Ed Pawlowski wrote:
> On 7/16/2017 8:10 PM, Sqwertz wrote:
>> On Sun, 16 Jul 2017 18:09:21 -0400, jmcquown wrote:
>>
>>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>>> Pearled barley pilaf
>>> Roasted brussels sprouts
>>
>> Bulgogi chicken (w/green onion, yellow onion, shaved carrot, green
>> pepper, sesame seeds) over jasmine rice.
>>
>> -sw
>>
>
> Grilled veal chop
> Cucumber salad
> Applesauce
> Italian bread

Oh, thank you for reminding me to put veal chops on my list. It's been
too hot to grill and then poured down rain this evening. But I can sure
do the chops in a pan on the stovetop or in the oven.

Jill

On Sunday, July 16, 2017 at 6:09:28 PM UTC-4, Jill McQuown wrote:
> Pan fried catfish fillets dredged in Zatarain's fish fry coating
> Pearled barley pilaf
> Roasted brussels sprouts
>
> Jill

Chicken tikka masala, salad, rice pullao.

Cindy Hamilton

On 7/16/2017 9:34 PM, Wayne Boatwright wrote:
> On Sun 16 Jul 2017 03:09:21p, jmcquown told us...
>
>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>> Pearled barley pilaf
>> Roasted brussels sprouts
>>
>> Jill
>>
>
> Sounds yummy!
>
It was delicious!

Jill

On 7/17/2017 10:04 AM, Wayne Boatwright wrote:
> On Mon 17 Jul 2017 07:01:35a, jmcquown told us...
>
>> On 7/16/2017 9:34 PM, Wayne Boatwright wrote:
>>> On Sun 16 Jul 2017 03:09:21p, jmcquown told us...
>>>
>>>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>>>> Pearled barley pilaf
>>>> Roasted brussels sprouts
>>>>
>>>> Jill
>>>>
>>>
>>> Sounds yummy!
>>>
>> It was delicious!
>>
>> Jill
>>
>
> I used to make a barley and mushroom "casserole" or perhaps it could be
> called a pilaf, and used beef broth for the liquid. It was always a
> hit when served with a beef dinner. I shouldl make that again.
>
You can use any type of broth or stock, really. I used chicken broth.
I don't know where I got the recipe. Pearled barley wasn't something I
grew up with. I think I started adding a bit to vegetable beef soups at
some point, both to thicken the soup and to add a little oomph.

Barley pilaf is merely the name of the recipe as I found it, who kows
where. It's baked in a covered Corningware type casserole dish until
the liquid is absorbed. Celery salt, pepper, a little dried thyme. Of
course you may add diced veggies to it, too.

I had a hard time finding pearled barley for a while. Turns out it was
on the very bottom shelf. What I could see at eye-level in the grains
section was the so-called super-grains: quinoa, hulled barley (totally
different thing, never gets tender), millet, buckwheat. I got a little
frustrated. Then I stooped down (practically had to sit on the floor).
Hey! There it is!

Jill

On Sunday, July 16, 2017 at 3:09:28 PM UTC-7, Jill McQuown wrote:
> Pan fried catfish fillets dredged in Zatarain's fish fry coating
> Pearled barley pilaf
> Roasted brussels sprouts
>
> Jill

I love barley in soup. But I've never been a big fan of it by itself even in a "pilaf". I bet you could take my wild rice saute' recipe and use it with barley. You would have to adjust the cooking of the barley a bit. This is one of my favorite rice dishes.

http://hizzoners.com/index.php/recip...ild-rice-saute

On 2017-07-17 8:04 AM, Wayne Boatwright wrote:
> On Mon 17 Jul 2017 07:01:35a, jmcquown told us...
>
>> On 7/16/2017 9:34 PM, Wayne Boatwright wrote:
>>> On Sun 16 Jul 2017 03:09:21p, jmcquown told us...
>>>
>>>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>>>> Pearled barley pilaf
>>>> Roasted brussels sprouts
>>>>
>>>> Jill
>>>>
>>>
>>> Sounds yummy!
>>>
>> It was delicious!
>>
>> Jill
>>
>
> I used to make a barley and mushroom "casserole" or perhaps it could be
> called a pilaf, and used beef broth for the liquid. It was always a
> hit when served with a beef dinner. I shouldl make that again.
>
Barley risotto was very fashionable in local restaurants a couple of
years ago. That's what they called it when it was really a pilau/pilaff.

On 7/17/2017 12:02 PM, ImStillMags wrote:
> On Sunday, July 16, 2017 at 3:09:28 PM UTC-7, Jill McQuown wrote:
>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>> Pearled barley pilaf
>> Roasted brussels sprouts
>>
>> Jill
>
> I love barley in soup. But I've never been a big fan of it by itself even in a "pilaf". I bet you could take my wild rice saute' recipe and use it with barley. You would have to adjust the cooking of the barley a bit. This is one of my favorite rice dishes.
>
> http://hizzoners.com/index.php/recip...ild-rice-saute
>
Thanks for the recipe. I love wild rice.

This is not the hulled barley I could find at eye level that never got
tender. It was insidiously tough no matter the preparation.

I first added it to soup, I think it was spicy bean soup.

Jill

On Mon, 17 Jul 2017 13:53:11 -0400, jmcquown >
wrote:

>On 7/17/2017 12:02 PM, ImStillMags wrote:
>> On Sunday, July 16, 2017 at 3:09:28 PM UTC-7, Jill McQuown wrote:
>>> Pan fried catfish fillets dredged in Zatarain's fish fry coating
>>> Pearled barley pilaf
>>> Roasted brussels sprouts
>>>
>>> Jill
>>
>> I love barley in soup. But I've never been a big fan of it by itself even in a "pilaf". I bet you could take my wild rice saute' recipe and use it with barley. You would have to adjust the cooking of the barley a bit. This is one of my favorite rice dishes.
>>
>> http://hizzoners.com/index.php/recip...ild-rice-saute
>>
>Thanks for the recipe. I love wild rice.
>
>This is not the hulled barley I could find at eye level that never got
>tender. It was insidiously tough no matter the preparation.
>
>I first added it to soup, I think it was spicy bean soup.
>
>Jill

Beef barley shroom soup is the ultimate.