Thread: What's for dinner?

Yesterday was about two pounds of halibut, tonight I'm thinking about doing something with this pork loin. I'm thinking some sort of burrito or something. I'll get back with a better answer later.

Chili in less than an hour. It came out pretty durn good, too.

1/2 onion, diced fine
1 decent sized Jalepeno pepper, fresh, sliced
2-3 tbsp Olive oil
1 toe of garlic minced fine
1/2 lb pork diced fine
1 Tsp cumin
1-2 tbsp chorizo (I had that much left over and wanted to use it somehow)
1 7 oz can of chipotle peppers in adobo sauce
15 oz can of black beans
Salt to taste

Put some oil in a skillet and get the onion and jalepeno cooking. When the onion starts to turn clear. Add the pork and chorizo and start gettin the pork cooked. You need to keep it moving in the pan. Chop up the chipotle peppers very fine (you can puree them if you like in a blender, but they're hard to get out of there). Add the garlic, cumin, salt, and dump the chipotles and adobo sauce in there. Stir it all together (the pork should have been pretty cooked by this point) and then dump the beans and let it simmer, covered for about an half hour. I use this time to make some rice.

If you don't like it so spicy, you can probably skip some or all of the chipotles.

Spaghetti with red sauce. Not too wild - the youngster doesn't go in for the spice in this dish.

Having lamb shank,s slow cooked for 5hrs in a rosmary and tyme sauce, with roast spuds,carrots,onions,parsnip and baby mint peas.Mmmmmmm I am drooling as I type this! Great thead,Good home cooked food with good friends "PRICELEESS" "I have had a lot of worries in my life-Most of which never happened" Winston Churchill.

Originally Posted by Elliette

Spaghetti with red sauce.

That's a staple in my diet these days. I usually go with ziti instead of spaghetti, so I can eat it with a spoon. Add in some peas with the sauce and it makes a rather tasty meal.

Sirloin steak with potato wedges, grilled tomato and mushrooms.
Yesterday I made a rub for the steaks. In a spice grinder I put some dried porcini mushrooms and some fresh thyme then whizzed it to a powder. This I put on both sides of the steaks and refridgerated overnight.
This is a trick I found in a book by Mario Batali and it imparts a wonderful flavour. It seems to tenderise the meat as well.

Today it's sardines grilled on the barbeque, with a leaf salad with plenty of red onions finely sliced. Then some potato slices tossed in olive oil & grilled next to the sardines. Probably some crusty bread too. I'm making the most of the English summer as you never know how long it'll hang around!

Jamaican jerk chicken thighs on the grill, grilled asparagus, baked potato, and grilled pineapple with olive oil and salt for desert.

It's summer! Grill everything.