Tonight I'm making this tasty chicken dish I got from a class I took long
ago. You marinade chicken breasts in a combination of Dijon mustard, good
white wine, garlic, shallots. Preheat the oven to 450*f and place the
chicken on parchment or the nonstick foil or even a silpat. Make fresh bread
crumbs by pulsing chunks of french bread in a food processor, and combine
with parmesan cheese and a chiffonade of basil. Top the chicken and then
drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
delicious!

Rounding out the meal, green beans from my aunt Margaret's and salad, maybe
some pilaf.

Leftover Mountainberry Crisp for dessert! Yum!

What are you having??

kimberly

geesh. tough day all around.......tuna melts with swiss cheese and
fresh roasted green chile strips on rye bread, plus potato chips
(ruffles!) and fresh veggies with spinach dip.

leftover crumb-topped peach pie from last night for dessert.

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
wrote:

> Tonight I'm making this tasty chicken dish I got from a class I took long
> ago. You marinade chicken breasts in a combination of Dijon mustard, good
> white wine, garlic, shallots. Preheat the oven to 450*f and place the
> chicken on parchment or the nonstick foil or even a silpat. Make fresh bread
> crumbs by pulsing chunks of french bread in a food processor, and combine
> with parmesan cheese and a chiffonade of basil. Top the chicken and then
> drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
> delicious!
>
> Rounding out the meal, green beans from my aunt Margaret's and salad, maybe
> some pilaf.
>
> Leftover Mountainberry Crisp for dessert! Yum!
>
> What are you having??
>
> kimberly

Your chicken dish sounds wonderful. I will have to give it a try soon.

Last Friday my son and I helped my folks out by roasting,peeling and
seeding 22 pounds of green chile. As thanks, mom sent some home with
us. Tonight we are using some up in green chile and chicken enchiladas,
broccoli and red grapes I got at the farmers market on Saturday.

Dessert is chocolate cupcakes.

marcella

<Snips andsaves yummy sounding chicken recipe>
>
> What are you having??
>
> kimberly

I have some leftover italin style stewed Zucchini, I will nuke a few cooked
meatballs i have in the freezer with the stew and either serve it with
pasta or mashed taters.

Zucchini recipe is easy

2-3 medium zucchini chopped
1 medium onion chopped
1 small green bell pepper seeded and chopped
2 ribs of celery sliced
Approximately 1/4 lb mushrooms sliced
3 large cloves of garlic smashed
1 14 oz can diced tomatos
1 8oz can tomato sauce (or i used canned V-8 this time)
1 tablespoon dried basil
1/2 tablesppon dried oregano
1/2 teaspoon black pepper

lots of grates parmesean or romano cheese (I prefer romano)

Sautee the first 5 veggies & garlic in a deep pan. the bottom coated with a
thin layer of olive oil. when the veggies have started to soften (5-10
minutes) add the tomatoes and tomato sauce and seasonings. Let simmer at
least 30 minutes. When everything is all stewed together, add a good
handful of cheese and remove from the heat. Serve with more cheese on top
if you choose.

All amounts can be adjusted to what YOU like. Same with the seasonings.
this time I added a bit of a hot gardinaiea sauce. YUM!

"Marcella Peek" > wrote in message
...
| In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
| wrote:
|
| > Tonight I'm making this tasty chicken dish I got from a class I took
long
| > ago. You marinade chicken breasts in a combination of Dijon mustard,
good
| > white wine, garlic, shallots. Preheat the oven to 450*f and place the
| > chicken on parchment or the nonstick foil or even a silpat. Make fresh
bread
| > crumbs by pulsing chunks of french bread in a food processor, and
combine
| > with parmesan cheese and a chiffonade of basil. Top the chicken and then
| > drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
| > delicious!
| >
| > Rounding out the meal, green beans from my aunt Margaret's and salad,
maybe
| > some pilaf.
| >
| > Leftover Mountainberry Crisp for dessert! Yum!
| >
| > What are you having??
| >
| > kimberly
|
| Your chicken dish sounds wonderful. I will have to give it a try soon.
|
| Last Friday my son and I helped my folks out by roasting,peeling and
| seeding 22 pounds of green chile. As thanks, mom sent some home with
| us. Tonight we are using some up in green chile and chicken enchiladas,
| broccoli and red grapes I got at the farmers market on Saturday.
|
| Dessert is chocolate cupcakes.
|
Piggybacking..

We had pork chops with pears
Baked Potatoes
Steamed green beans
Bean Salad that a friend dropped off at the last minute

Debbie

Debbie wrote on 26 Sep 2005 in rec.food.cooking

>
> "Marcella Peek" > wrote in message
> ...
> | In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis"
> | > wrote:
> |
> | > Tonight I'm making this tasty chicken dish I got from a class I
> | > took
> long
> | > ago. You marinade chicken breasts in a combination of Dijon
> | > mustard,
> good
> | > white wine, garlic, shallots. Preheat the oven to 450*f and place
> | > the chicken on parchment or the nonstick foil or even a silpat.
> | > Make fresh
> bread
> | > crumbs by pulsing chunks of french bread in a food processor, and
> combine
> | > with parmesan cheese and a chiffonade of basil. Top the chicken
> | > and then drizzle it all with melted butter. Bake 12-15 minutes is
> | > all, and it's delicious!
> | >
> | > Rounding out the meal, green beans from my aunt Margaret's and
> | > salad,
> maybe
> | > some pilaf.
> | >
> | > Leftover Mountainberry Crisp for dessert! Yum!
> | >
> | > What are you having??
> | >
> | > kimberly
> |
> | Your chicken dish sounds wonderful. I will have to give it a try
> | soon.
> |
> | Last Friday my son and I helped my folks out by roasting,peeling and
> | seeding 22 pounds of green chile. As thanks, mom sent some home
> | with us. Tonight we are using some up in green chile and chicken
> | enchiladas, broccoli and red grapes I got at the farmers market on
> | Saturday.
> |
> | Dessert is chocolate cupcakes.
> |
> Piggybacking..
>
> We had pork chops with pears
> Baked Potatoes
> Steamed green beans
> Bean Salad that a friend dropped off at the last minute
>
> Debbie
>
>
>

I was lazy ...I pan fried a ozark spice rubbed pork steak and had it with a
mess of chilled mini cheese wedges. I have no clue to the type of cheese
other than it was soft...it has a laughing cow on each indivualy foil
wrapped mini wedge.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Nexis" > wrote in message
news:%e0_e.16281$mH.15960@fed1read07...
> Tonight I'm making this tasty chicken dish I got from a class I took
> long ago. You marinade chicken breasts in a combination of Dijon
> mustard, good white wine, garlic, shallots. Preheat the oven to 450*f
> and place the chicken on parchment or the nonstick foil or even a
> silpat. Make fresh bread crumbs by pulsing chunks of french bread in a
> food processor, and combine with parmesan cheese and a chiffonade of
> basil. Top the chicken and then drizzle it all with melted butter.
> Bake 12-15 minutes is all, and it's delicious!

That sounds really yummy! I make a shrimp dish with white wine and Dijon
that I serve over brown rice: I saute some onion and garlic in a bit of
butter and olive oil. Then I add some white wine and Dijon mustard,
bring to a simmer, and then add shrimp. Once the shrimp is cooked, I
throw in a couple of diced, seeded tomatoes and warm through. It's
quick, easy, delicious, and low-carb (for those who care).


>
> What are you having??

Took the visiting in-laws to Landry's Seafood for dinner. I had Talapia
Pontchartrain (broiled talapia topped with a creamy white wine sauce,
mushrooms, and jumbo lump crabmeat), served with rice pilaf and steamed
veggies. Not bad for our second-choice restaurant (and for a Landry's
establishment). First choice restaurant (in-laws' pick) was denied, due
to a local power outage (that strangely didn't affect the Landry's right
down the street...).

Mary

Debbie wrote:

> We had pork chops with pears

Sounds like a nice combination. Would you please elaborate on how the dish
was prepared?

Bob

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
wrote:

> Tonight I'm making this tasty chicken dish I got from a class I took long
(snip)
> What are you having??
> kimberly

Grilled hamburgers, fresh green beans, big ol' mixed greens salad with
radishes, cukes, tomatoes for mine, and spritzed with olive oil and
drizzled with balsamic. It was pretty good.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Bob Terwilliger" > wrote in message
...
| Debbie wrote:
|
| > We had pork chops with pears
|
| Sounds like a nice combination. Would you please elaborate on how the dish
| was prepared?
|
It was pretty simple. I browned some chops and tossed into the same pan a
can of sliced peaches with the juice. Continued cooking until the juices
were reduced and the chops had a lovely glaze. Sometimes I add some
cinnamon to it.. this time I didn't.

Debbie

"Debbie" > wrote in message
.. .
>
> "Bob Terwilliger" > wrote in message
> ...
> | Debbie wrote:
> |
> | > We had pork chops with pears
> |
> | Sounds like a nice combination. Would you please elaborate on how the
> dish
> | was prepared?
> |
> It was pretty simple. I browned some chops and tossed into the same pan a
> can of sliced peaches with the juice. Continued cooking until the juices
> were reduced and the chops had a lovely glaze. Sometimes I add some
> cinnamon to it.. this time I didn't.

So this time you used peaches instead?

I made a pot of corn, okra, and tomato soup, baked a pan of cornbread and an
apricot pie for dessert.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Ophelia" > wrote in message
. ..
|
| "Debbie" > wrote in message
| .. .
| >
| > "Bob Terwilliger" > wrote in message
| > ...
| > | Debbie wrote:
| > |
| > | > We had pork chops with pears
| > |
| > | Sounds like a nice combination. Would you please elaborate on how the
| > dish
| > | was prepared?
| > |
| > It was pretty simple. I browned some chops and tossed into the same pan
a
| > can of sliced peaches with the juice. Continued cooking until the
juices
| > were reduced and the chops had a lovely glaze. Sometimes I add some
| > cinnamon to it.. this time I didn't.
|
| So this time you used peaches instead?
|
LOL.. it is morning! Give me a break. Should never post until I am wide
awake. No I used the pears.

Debbie

"Debbie" > wrote in message
.. .
>
> "Ophelia" > wrote in message
> . ..
> |
> | "Debbie" > wrote in message
> | .. .
> | >
> | > "Bob Terwilliger" > wrote in message
> | > ...
> | > | Debbie wrote:
> | > |
> | > | > We had pork chops with pears
> | > |
> | > | Sounds like a nice combination. Would you please elaborate on how
> the
> | > dish
> | > | was prepared?
> | > |
> | > It was pretty simple. I browned some chops and tossed into the same
> pan
> a
> | > can of sliced peaches with the juice. Continued cooking until the
> juices
> | > were reduced and the chops had a lovely glaze. Sometimes I add some
> | > cinnamon to it.. this time I didn't.
> |
> | So this time you used peaches instead?
> |
> LOL.. it is morning! Give me a break. Should never post until I am wide
> awake. No I used the pears.

<G>

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
wrote:

> Tonight I'm making this tasty chicken dish I got from a class I took long
> ago. You marinade chicken breasts in a combination of Dijon mustard, good
> white wine, garlic, shallots. Preheat the oven to 450*f and place the
> chicken on parchment or the nonstick foil or even a silpat. Make fresh
> bread
> crumbs by pulsing chunks of french bread in a food processor, and combine
> with parmesan cheese and a chiffonade of basil. Top the chicken and then
> drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
> delicious!
>
> Rounding out the meal, green beans from my aunt Margaret's and salad,
> maybe
> some pilaf.
>
> Leftover Mountainberry Crisp for dessert! Yum!
>
> What are you having??
>
> kimberly

Well, tonight's dinner is going to be this swell dish, but tonight I'm
doing it with a $2/lb on sale chuck steak instead of the flank. I'm
curious about how chuck will do instead of flank. I've got some baby
portabellos to fry up for it, too. I bought some really cheap soy sauce
that I'm going to try out, too.

I was toasting the sesame seeds in a pie plate in the microwave. Five
minutes isn't long enough. Eight was too long. Dangitall!


* Exported from MasterCook Mac *

Beef Kunkoki

Recipe By : Posted again to r.f.cooking by Barb Schaller, 9-27-05.
Serving Size : 6 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 # beef flank steak
3 tbsp. sesame seeds
3 tbsp. salad oil
1/4 cup soy sauce
2 tsp. brown sugar
1/2 cup finely sliced green onion
1 clove garlic -- crushed
1/4 tsp. pepper
1/4 tsp. ground ginger

Score flank steak in diamond pattern. Combine remaining ingredients and
marinate meat in mixture for at least an hour. Grill or broil for 5-10
minutes (5 minutes per side is about right on the grill). Cut thinly
across grain in diagonal slices to serve. 1-1/2# steak serves four to
six. (Four is realistic.)
- - - - - - - - - - - - - - - - - -
NOTES : Source: Judy M, Richmond, Virginia; October 20, 1984 back when
she was still talking to me. Extra marinade can be combined with sliced
and sauteed mushrooms and served with meat or over white rice.

_____
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Melba's Jammin'" > wrote in message
...
> In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
> wrote:
>
>> Tonight I'm making this tasty chicken dish I got from a class I took long
>> ago. You marinade chicken breasts in a combination of Dijon mustard, good
>> white wine, garlic, shallots. Preheat the oven to 450*f and place the
>> chicken on parchment or the nonstick foil or even a silpat. Make fresh
>> bread
>> crumbs by pulsing chunks of french bread in a food processor, and combine
>> with parmesan cheese and a chiffonade of basil. Top the chicken and then
>> drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
>> delicious!
>>
>> Rounding out the meal, green beans from my aunt Margaret's and salad,
>> maybe
>> some pilaf.
>>
>> Leftover Mountainberry Crisp for dessert! Yum!
>>
>> What are you having??
>>
>> kimberly
>
> Well, tonight's dinner is going to be this swell dish, but tonight I'm
> doing it with a $2/lb on sale chuck steak instead of the flank. I'm
> curious about how chuck will do instead of flank. I've got some baby
> portabellos to fry up for it, too. I bought some really cheap soy sauce
> that I'm going to try out, too.
>
> I was toasting the sesame seeds in a pie plate in the microwave. Five
> minutes isn't long enough. Eight was too long. Dangitall!

Tonight's dinner -- coming up soon -- will be short & sweet -- getting ready
to watch a DVD.
Italian sausages, mashed potatoes with plenty of butter and cream, left over
sliced onions with lime juice, and blanched fresh spinach for me & fresh
spinach salad for the man.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
> > wrote:
>>
> Tonight's dinner -- coming up soon -- will be short & sweet -- getting
ready
> to watch a DVD.
> Italian sausages, mashed potatoes with plenty of butter and cream, left
over
> sliced onions with lime juice, and blanched fresh spinach for me & fresh
> spinach salad for the man.
> Dee Dee
>
>

I love a fresh spinach salad! What kind of dressing does your hubby prefer?
I like a raspberry walnut vinaigrette.

kili

"Melba's Jammin'" wrote ...
> "Nexis" wrote:
>
>> Tonight I'm making this tasty chicken dish I got from a class I took long
>> ago. You marinade chicken breasts in a combination of Dijon mustard, good
>> white wine, garlic, shallots. Preheat the oven to 450*f and place the
>> chicken on parchment or the nonstick foil or even a silpat. Make fresh
>> bread
>> crumbs by pulsing chunks of french bread in a food processor, and combine
>> with parmesan cheese and a chiffonade of basil. Top the chicken and then
>> drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
>> delicious!
>>
>> Rounding out the meal, green beans from my aunt Margaret's and salad,
>> maybe
>> some pilaf.
>>
>> Leftover Mountainberry Crisp for dessert! Yum!
>>
>> What are you having??
>>
>> kimberly
>
> Well, tonight's dinner is going to be this swell dish, but tonight I'm
> doing it with a $2/lb on sale chuck steak instead of the flank. I'm
> curious about how chuck will do instead of flank. I've got some baby
> portabellos to fry up for it, too. I bought some really cheap soy sauce
> that I'm going to try out, too.
>
> I was toasting the sesame seeds in a pie plate in the microwave. Five
> minutes isn't long enough. Eight was too long. Dangitall!

recipe snipped

Dang, Barb, you're cheap tonight, ain't ya!!!!!!! ;-)

Pam

"kilikini" > wrote in message
om...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" >
>> > wrote:
>>>
>> Tonight's dinner -- coming up soon -- will be short & sweet -- getting
> ready
>> to watch a DVD.
>> Italian sausages, mashed potatoes with plenty of butter and cream, left
> over
>> sliced onions with lime juice, and blanched fresh spinach for me & fresh
>> spinach salad for the man.
>> Dee Dee
>>
>>
>
> I love a fresh spinach salad! What kind of dressing does your hubby
> prefer?
> I like a raspberry walnut vinaigrette.
>
> kili
>
Tonight will be just off the table for him -- some Tuscan Olive Oil and his
preference of red wine vinegar or lemon or lime.
He's easy to please.
I can't eat fresh spinach, sadly to say, or I would be up with my head
hanging over the toilet at 2:30 a.m. What's that all about? I don't know.
Dee Dee

Melba's Jammin' wrote:
>
> Well, tonight's dinner is going to be this swell dish, but tonight I'm
> doing it with a $2/lb on sale chuck steak instead of the flank. I'm
> curious about how chuck will do instead of flank. I've got some baby
> portabellos to fry up for it, too. I bought some really cheap soy sauce
> that I'm going to try out, too.
>
> I was toasting the sesame seeds in a pie plate in the microwave. Five
> minutes isn't long enough. Eight was too long. Dangitall!
>
>


(Marinated flank recipe snipped)

I predict it will be tougher than you'd prefer.
It's not as easy to slice on the bias as flank is.
I've used a very similar marinade for flank for
many years now, but never with sesame seeds although
I have added a bit of sesame oil on occasion.

We're having chuck tonight, too, pot roast.
It just looked like pot roast weather this morning.

Beef, onions, carrots, celery, garlic and red wine all
simmering in the oven. I'll add herbs and more
carrots about an hour before dinner and serve it
with mashed potatoes and corn muffins. Steamed
broccoli on the side to use it up before N. leaves
on yet another business trip tomorrow.

gloria p

"Melba's Jammin'" > wrote in message
...
|
| Well, tonight's dinner is going to be this swell dish, but tonight I'm
| doing it with a $2/lb on sale chuck steak instead of the flank. |
Beef Kunkoki
|
Steak, rice and mixed greens here.

Debbie

In article >,
wrote:

> Melba's Jammin' wrote:
(snipped)
> (Marinated flank recipe snipped)
>
> I predict it will be tougher than you'd prefer.
> It's not as easy to slice on the bias as flank is.

Hmm. Maybe I'll just be slicing it as I would any chuck steak. I know
it's not a very tender cut, but I think it's flavorful. Will let you
know later. :-0)

I've got the brown rice cooked and ready to go. Will put together a
green salad and call it supper in about an hour and 15.

It's 77 degrees here right now - 5:00 p.m. (about 8 degrees higher than
normal). Tomorrow going to be chilly. Eeep, and WeatherGuy is talking
about frost SOMEwhere around here.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

we're having cold sesame noodles tonight, in a semi-spicy peanut/sesame
sauce, topped with cilantro (i love the stuff), cucumber, scallions,
and peanuts. along with it, we're having baked marinated tofu. and a
bowl of honeyde melon. oh yeah, and i picked up some sushi at the
gourmet market for an appetizer: spicy tuna roll, spicy shrimp roll,
california roll, and nigiri bbq eel.

my daughter, who is 9, has come to like sushi recently. it used to be
that she liked california roll but nothing else....she's now venturing
into the real thing and she helped me pickout the 2 spicy rolls.
another newly-acquired taste!

my boyfriend didn;t like sushi (or didn't think he liked sushi,
anyways), but he's learning about it now and when it's his turn to pick
restaurants, he's now the one who suggests the all-you-can-eat sushi
bar every time. he's getting adventurous, too. last time we shared the
big boat for 2, which had all sorts of sushi and sashimi. he even ate
the octopus! (personally, not my favorite)

And for dessert.....well, we have this endless granola-topped peach pie
that i baked on Sunday that seems to be lasting us a long time. i think
tonight will be the end of it.

wow, now i'm looking forward to dinnertime even MORE!

"Jude" > wrote in message
ups.com...
> we're having cold sesame noodles tonight, in a semi-spicy peanut/sesame
> sauce, topped with cilantro (i love the stuff), cucumber, scallions,
> and peanuts. along with it, we're having baked marinated tofu. and a
> bowl of honeyde melon. oh yeah, and i picked up some sushi at the
> gourmet market for an appetizer: spicy tuna roll, spicy shrimp roll,
> california roll, and nigiri bbq eel.
>
> my daughter, who is 9, has come to like sushi recently. it used to be
> that she liked california roll but nothing else....she's now venturing
> into the real thing and she helped me pickout the 2 spicy rolls.
> another newly-acquired taste!
>
> my boyfriend didn;t like sushi (or didn't think he liked sushi,
> anyways), but he's learning about it now and when it's his turn to pick
> restaurants, he's now the one who suggests the all-you-can-eat sushi
> bar every time. he's getting adventurous, too. last time we shared the
> big boat for 2, which had all sorts of sushi and sashimi. he even ate
> the octopus! (personally, not my favorite)
>
> And for dessert.....well, we have this endless granola-topped peach pie
> that i baked on Sunday that seems to be lasting us a long time. i think
> tonight will be the end of it.
>
> wow, now i'm looking forward to dinnertime even MORE!
>

Hear that persistant knocking on your door? That's me wanting to get at
your leftovers. Let me in!

kili

Jude wrote:
> we're having cold sesame noodles tonight, in a semi-spicy peanut/sesame
> sauce, topped with cilantro (i love the stuff), cucumber, scallions,
> and peanuts. along with it, we're having baked marinated tofu. and a
> bowl of honeyde melon. oh yeah, and i picked up some sushi at the
> gourmet market for an appetizer: spicy tuna roll, spicy shrimp roll,
> california roll, and nigiri bbq eel.
>
> my daughter, who is 9, has come to like sushi recently. it used to be
> that she liked california roll but nothing else....she's now venturing
> into the real thing and she helped me pickout the 2 spicy rolls.
> another newly-acquired taste!
>
> my boyfriend didn;t like sushi (or didn't think he liked sushi,
> anyways), but he's learning about it now and when it's his turn to pick
> restaurants, he's now the one who suggests the all-you-can-eat sushi
> bar every time. he's getting adventurous, too. last time we shared the
> big boat for 2, which had all sorts of sushi and sashimi. he even ate
> the octopus! (personally, not my favorite)
>
> wow, now i'm looking forward to dinnertime even MORE!

Sure you are, devious woman... had him in training... now for dessert
he'll eat your octopuss, if he knows what's good for him.

Sheldon

On Tue, 27 Sep 2005 17:40:04 -0400, "Debbie" >
connected the dots and wrote:

~
~"Melba's Jammin'" > wrote in message
...
~|
~| Well, tonight's dinner is going to be this swell dish, but tonight
I'm
~| doing it with a $2/lb on sale chuck steak instead of the flank. |
~Beef Kunkoki
~|
~ Steak, rice and mixed greens here.
~
~Debbie
~

Panfried salmon with a lemon, butter and herb pan sauce, roasted sweet
potatoes, and salad.

maxine in ri

"Kathy" > wrote in message
...
>
> "maxine in ri" > wrote in message
> ...
>> On Tue, 27 Sep 2005 17:40:04 -0400, "Debbie" >
>> connected the dots and wrote:
>>
>> ~
>> ~"Melba's Jammin'" > wrote in message
>> ...
>> ~|
>> ~| Well, tonight's dinner is going to be this swell dish, but tonight
>> I'm
>> ~| doing it with a $2/lb on sale chuck steak instead of the flank. |
>> ~Beef Kunkoki
>> ~|
>> ~ Steak, rice and mixed greens here.
>> ~
>> ~Debbie
>> ~
>>
>> Panfried salmon with a lemon, butter and herb pan sauce, roasted sweet
>> potatoes, and salad.
>>
>> maxine in ri
>
> Pot roast smothered in onions, braised in coffee with a dash of burgundy.
> I'll turn the smotherings into brown gravy and serve meat and gravy over
> homemade bread. Whatever's ripe in the garden will go on the side -
> probably zucchini stir fried with peppers and opal basil (gotta use those
> zucchini!) and some sliced tomatoes.
>

Dry aged sirloin steaks on the grill served with 25 year old balsamic.
Sauteed fresh shitake mushrooms. Mushroom risotto. Tomato salad.


--
Peter Aitken

"maxine in ri" > wrote in message
...
> On Tue, 27 Sep 2005 17:40:04 -0400, "Debbie" >
> connected the dots and wrote:
>
> ~
> ~"Melba's Jammin'" > wrote in message
> ...
> ~|
> ~| Well, tonight's dinner is going to be this swell dish, but tonight
> I'm
> ~| doing it with a $2/lb on sale chuck steak instead of the flank. |
> ~Beef Kunkoki
> ~|
> ~ Steak, rice and mixed greens here.
> ~
> ~Debbie
> ~
>
> Panfried salmon with a lemon, butter and herb pan sauce, roasted sweet
> potatoes, and salad.
>
> maxine in ri

Pot roast smothered in onions, braised in coffee with a dash of burgundy.
I'll turn the smotherings into brown gravy and serve meat and gravy over
homemade bread. Whatever's ripe in the garden will go on the side - probably
zucchini stir fried with peppers and opal basil (gotta use those zucchini!)
and some sliced tomatoes.

Kathy

Peter Aitken wrote:
> "Kathy" > wrote in message
> ...
> >
> > "maxine in ri" > wrote in message
> > ...
> >> On Tue, 27 Sep 2005 17:40:04 -0400, "Debbie" >
> >> connected the dots and wrote:
> >>
> >> ~
> >> ~"Melba's Jammin'" > wrote in message
> >> ...
> >> ~|
> >> ~| Well, tonight's dinner is going to be this swell dish, but tonight
> >> I'm
> >> ~| doing it with a $2/lb on sale chuck steak instead of the flank. |
> >> ~Beef Kunkoki
> >> ~|
> >> ~ Steak, rice and mixed greens here.
> >> ~
> >> ~Debbie
> >> ~
> >>
> >> Panfried salmon with a lemon, butter and herb pan sauce, roasted sweet
> >> potatoes, and salad.
> >>
> >> maxine in ri
> >
> > Pot roast smothered in onions, braised in coffee with a dash of burgundy.
> > I'll turn the smotherings into brown gravy and serve meat and gravy over
> > homemade bread. Whatever's ripe in the garden will go on the side -
> > probably zucchini stir fried with peppers and opal basil (gotta use those
> > zucchini!) and some sliced tomatoes.
> >
>
> Dry aged sirloin steaks on the grill served with 25 year old balsamic.
> Sauteed fresh shitake mushrooms. Mushroom risotto. Tomato salad.

I don't think anyone will be able to discern the quality of balsamico
drizzled atop a hot fatty steak... what a waste... tantamont to using
top shelf scotch for a sour... you ruin the steak and you ruin the
balsamico. If you're hell bent to impress, serve your balsamico the
next day, on *cold* thinly sliced rare steak, and only if the steak is
unseasoned, not even s n' p. Personally I prefer my prized balsamico
atop something delicately flavored, like perfectly ripe fresh pear.
Balsamico is way too good (not to mention expensive) to use like cheapo
steak sauce. The real question here is why would you put anthing on a
good steak.

Sheldon