quote:

Originally posted by DoubleD:
Started with prime ny strips for lunch with brussel sprouts and sauteed shallots.

For dinner, I tried making spaghetti carbonara. Although it tasted fine, I didn't temper the egg-parmesan mixture, and when I poured it into the hot pan (burner was already off) and pasta, the egg seized a bit.

heavy cream is easier to work with in that instance I find.

It’s been unusually cold here this past week so we made some comforting cold weather dishes this weekend. Saturday night was braised beef and winter veggies with mashed yukon golds and last night was a big bowl of spaghetti tossed in a homemade red sauce with sweet italian sausage.

quote:

Originally posted by g-man:

quote:

Originally posted by DoubleD:
Started with prime ny strips for lunch with brussel sprouts and sauteed shallots.

For dinner, I tried making spaghetti carbonara. Although it tasted fine, I didn't temper the egg-parmesan mixture, and when I poured it into the hot pan (burner was already off) and pasta, the egg seized a bit.

heavy cream is easier to work with in that instance I find.

DD, Pour a little bit of the pasta water in the egg mixture next time to temper it. I actually don’t mind if the eggs get a little scrambled, but I know that is not how it is supposed to be done. I personally don’t like heavy cream in carbonara.

I made some excellent turkey chili (yes, I know, an oxymoron to many of you) on Saturday for an NFL playoffs party at our place. Here is the recipe, if interested. I added a couple of jalapenos to increase the heat.

I made baked ziti last night; it was the second time I used a recipe sent to me from PH, and it was outstanding.

I can't wait to taste the leftovers tonight.

Fish Tacos.

quote:

Originally posted by gigabit:
I made some excellent turkey chili (yes, I know, an oxymoron to many of you)

We probably do chili with turkey twice as often as ground beef. By the time the sauce/seasonings are incorporated, there isn't much flavor diffference.

quote:

Originally posted by billhike:

quote:

Originally posted by gigabit:
I made some excellent turkey chili (yes, I know, an oxymoron to many of you)

We probably do chili with turkey twice as often as ground beef. By the time the sauce/seasonings are incorporated, there isn't much flavor diffference.

+2

I add quite a bit of Worcestershire sauce after I've browned the turkey, which always makes me think of beef; with all the other seasoning, it's like Bill said-- not very different.

Chicken breast stuffed with asparagus and cheddar

Pan seared chicken thighs marinated in soy ginger sauce

Last night - broiled pompano with pine nuts, white wine and lemon. Asparagus with parmesan and an arugula, watermelon, feta and mint salad.

Last night: Pan-Roasted Chicken Breasts with Onion and Ale Sauce. This was excellent and a nice change of pace for chicken.

Buckwheat noodles tossed in a soy/sesame dressing with ginger, chilies, garlic, chicken and bok choy. Tonight I’m off to the Mexican market by my house to get fixings for taco Tuesday.

quote:

Originally posted by GlennK:
Buckwheat noodles tossed in a soy/sesame dressing with ginger, chilies, garlic, chicken and bok choy. Tonight I’m off to the Mexican market by my house to get fixings for taco Tuesday.

Glenn, with the dinners you cook, you must walk and carry your bag when you play golf. I wish I could eat all those dishes you prepare. Getting old is a bitch.

quote:

Originally posted by marcb7:

quote:

Originally posted by GlennK:
Buckwheat noodles tossed in a soy/sesame dressing with ginger, chilies, garlic, chicken and bok choy. Tonight I’m off to the Mexican market by my house to get fixings for taco Tuesday.

Glenn, with the dinners you cook, you must walk and carry your bag when you play golf. I wish I could eat all those dishes you prepare. Getting old is a bitch.

I getting old as well and all these dinners have caught up to me. I need to lose some lb’s.

After I stop and get some fresh corn tortillas on the way home from work, carnitas tacos with tomatillo & avocado salsa tonight.

Making a baby brussel sprouts salad for tonight.

Grilled skirt steak, duck fat fried spuds, a green salad, baguette and a 1998 Leoville Barton.

PH

quote:

Originally posted by PurpleHaze:
Grilled skirt steak, duck fat fried spuds, a green salad, baguette and a 1998 Leoville Barton.

PH

yum!

quote:

Originally posted by GlennK:

quote:

Originally posted by PurpleHaze:
Grilled skirt steak, duck fat fried spuds, a green salad, baguette and a 1998 Leoville Barton.

PH

yum!

+1 Sounds much better than my baby brussel sprouts salad.

spag bol

quote:

Originally posted by eyesintime:

quote:

Originally posted by GlennK:

quote:

Originally posted by PurpleHaze:
Grilled skirt steak, duck fat fried spuds, a green salad, baguette and a 1998 Leoville Barton.

PH

yum!

+1 Sounds much better than my baby brussel sprouts salad.

Heh.... I think I'm not going too far out on a limb to say that it probably was. Good news is that there is enough left over to make a nice sandwich for lunch today.

PH

Last night, Miso-Glazed Sea Bass, jasmine rice, salad, sugar snap peas with sesame seeds, red pepper

Last night, Grilled Lamb Chops with an herbal rub and olive oil, then finished with a Port and Fig reduction sauce. This was the first time I've actually grilled lamb at home, but it won't be the last.

We ended up doing pollo asado last night on the grill. Fresh corn tortillas from the Mexican market and homemade gauc and Mexican rice. Very tasty.

quote:

Originally posted by GlennK:
We ended up doing pollo asado last night on the grill. Fresh corn tortillas from the Mexican market and homemade gauc and Mexican rice. Very tasty.

I'm suddenly very hungry.