Only one question?

We had last night, shrimp, lobster and scallops on top of linguine with a olive oil/white wine sauce.

You guys are funny. I understand the urge to present a personal brand of discriminating taste on the internet, but honestly, aren't at least half of you are lying -- and sitting around eating frozen pizza in your sweatpants but telling our internet friends what's for dinner ... in your head?

Anyway, not in my head and actually in real life, I have a longtime friend coming in from Houston next weekend. I'm planning on a boneless beef loin NY Strip roast in a garlic/sage/thyme rub(happy to post the recipe if anyone's interested). Previously, I've served this with a nice cab. Interested in any other suggestions. Thanks!

quote:

Originally posted by HaleyBettis:
You guys are funny. I understand the urge to present a personal brand of discriminating taste on the internet, but honestly, aren't at least half of you are lying -- and sitting around eating frozen pizza in your sweatpants but telling our internet friends what's for dinner ... in your head?

Anyway, not in my head and actually in real life, I have a longtime friend coming in from Houston next weekend. I'm planning on a boneless beef loin NY Strip roast in a garlic/sage/thyme rub(happy to post the recipe if anyone's interested). Previously, I've served this with a nice cab. Interested in any other suggestions. Thanks!

Classic!!

quote:

Originally posted by HaleyBettis:
You guys are funny. I understand the urge to present a personal brand of discriminating taste on the internet, but honestly, aren't at least half of you are lying -- and sitting around eating frozen pizza in your sweatpants but telling our internet friends what's for dinner ... in your head?

LOL funny!

quote:

Originally posted by irwin:
Went out to the local place tonight. I had a 16 oz. prime rib, cooked in a Jack Daniels glaze with mashed potatoes and veggie, after an appetizer of a stuffed red pepper with goat cheese. My wife went with the red bean and rice soup and the "shrimp boat". Washed it down with the house zinfandel. Not a memorable wine, but it was ok.

Sounds like Ethel & Ramone's.....

PH

Last night at Pete & Sam's-getting ready to celebrate 60 years under the same ownership:

Minestrone Soup
T-Bone for 2
Raviolis
Spinich

Made lentil and ham hock soup Friday night.

Last night we were at a friends and nibbled on hors d's all night.

In the oven right now - Osso Buco....

Tonight:

Porterhouse on the grill with salad.

My baby girl leaves back to school on Friday. Tonight she wants sushi. Sounds great to me.

Oxtail Ravioli
Roasted Quail

Thai

roasted Muscovy Duck legs

Souvlaki, cream corn (yes-canned), wild rice.

HaleyBettis I would be interested in that rub recipe, sounds tasty. (khmark7@yahoo.com)

Oh, and last night I had leftovers on my couch while wearing pajamas and watching Ohio St. give away the national championship game. Is that real enought for ya? I was however making homemade bean soup on the stove.....

Stir-fried shrimp with scallions and red peppers

Linguine and clams....

quote:

Originally posted by Board-O:
Stir-fried shrimp with scallions and red peppers

Any kind of sauce or seasoning? I love each of those ingredients and am interested in hearing how you made it. Thanks.

I use a lot of stuff:

First clean, rinse, and throughly dry the shrimp and set aside. Then trim the scallions, saving the white and light green portion after cutting off the root tips. Wash them thoroughly, removing the outermost layer. Then dry them and cut them into segements about an inch long. Wash and dry the red pepper and cut into bite size pieces. Mince plenty of garlic and a little fresh ginger.

In a heavy cast iron skillet, add a very small amount of peanut oil and heat over high heat til it begins to smoke. Add the shrimp and stir vigorously until they've almost lost their translucency. Remove them to a bowl. Add a small amount of peanut oil to the skillet over high heat and stir-fry the red pepper and scallions far a few minutes. Don't overcook. Then remove them to another bowl. The contents of both bowls will continue to cook a bit from retained heat.

Next, add a couple of tablespoons of butter to the pan over medium heat and sautee the garlic and ginger. Don't let the garlic brown. Add some Cognac to the pan and boil off the alcohol. Next add some dry Sherry (a fino is what I use) and some sweet Sherry (Amontillado). While this is reducing, I add some chicken/Portbello demi-glace that I make and keep in the freezer, along with some soy sauce, toasted sesame oil, hot chili oil, and some ancho chile powder. After the liquid is mostly reduced, add the shrimp, red pepper, and scallions and turn off the heat. There will be some liquid from the shrimp that will reconstitute the sauce. I don't use flour or cornstarch, but you can if you want. Stir it thoroughly and serve.

Edit: to add two ingredients (toasted sesame oil and hot chili oil) I mistakenly omitted.

This message has been edited. Last edited by: Board-O,

quote:

Originally posted by Darlene:
My baby girl leaves back to school on Friday. Tonight she wants sushi. Sounds great to me.

Don't forget Champagne, Darlene!

PH

Went to black street bistro in Tustin last night with some friends. Lamb chops, rice, delicious! Everything still tastes like garlic.

quote:

Originally posted by Board-O:
I use a lot of stuff:

First clean, rinse, and throughly dry the shrimp and set aside. Then trim the scallions, saving the white and light green portion after cutting off the root tips. Wash them thoroughly, removing the outermost layer. Then dry them and cut them into segements about an inch long. Wash and dry the red pepper and cut into bite size pieces. Mince plenty of garlic and a little fresh ginger.

In a heavy cast iron skillet, add a very small amount of peanut oil and heat over high heat til it begins to smoke. Add the shrimp and stir vigorously until they've almost lost their translucency. Remove them to a bowl. Add a small amount of peanut oil to the skillet over high heat and stir-fry the red pepper and scallions far a few minutes. Don't overcook. Then remove them to another bowl. The contents of both bowls will continue to cook a bit from retained heat.

Next, add a couple of tablespoons of butter to the pan over medium heat and sautee the garlic and ginger. Don't let the garlic brown. Add some Cognac to the pan and boil off the alcohol. Next add some dry Sherry (a fino is what I use) and some sweet Sherry (Amontillado). While this is reducing, I add some chicken/Portbello demi-glace that I make and keep in the freezer, along with some soy sauce and some ancho chile powder. After the liquid is mostly reduced, add the shrimp, red pepper, and scallions and turn off the heat. There will be some liquid from the shrimp that will reconstitute the sauce. I don't use flour or cornstarch, but you can if you want. Stir it thoroughly and serve.

Sounds awesome. Thank you for posting this.

khmark -- just sent it from my gmail address, which has neither Haley nor Bettis in it.

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by Darlene:
My baby girl leaves back to school on Friday. Tonight she wants sushi. Sounds great to me.

Don't forget Champagne, Darlene!

PH

Actually, we popped a bottle of Bollinger.