Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by deighaingeal

Victor, sometimes I think that we could be good friends, but then I realize that you would get tired of me stealing your food.

there's more than enough to go around buddy.. always an extra seat at the dinner table.

So hungry now!

--Shoki

Originally Posted by vthomlinson

those potatoes are beautiful.. are they yukons?

thank you. yes they are.

Onion soup pot roast was on the menu the other night. Had I known this thread was around, I'd have taken pix. Anyway....

Brown a 2.5-3 lb boneless pot roast in a small amount of oil in a Dutch oven or large pot. While this is going on, mix a packet of onion soup mix (Liptons or whatever you have) w/ 3 cups of water. Once the meat's browned on all sides, add the soup and bring to a boil. Turn down to a simmer, cover, and let it go for 2.5 hrs or so. While the meat's simmering, prep whatever veggies you like. We typically do red potatoes, celery, and carrots.

At the 2.5 hr mark, dump in the veggies and continue simmering for another 30-40 mins. When the veggies are tender, remove them and the meat to a seperate platter. Mix in a cornstarch/water mix to thicken your gravy and season (fresh ground pepper, garlic powder, and a touch of rosemary are nice).

Serve the meat and veggies w/ the gravy and some good sourdough rolls to sop up the gravy. Makes great leftovers too.

Howdy,

Just an update and sorry for the hijack lol, for anyone inerested... She rather enjoyed the picnic, in fact, to my surprise she had found a nice secluded little garden for us to eat in, twas awesome.

Geek

So tonight I'm still trying to find dinner.

I wish I had pictures to post and brag (I will correct this next time); last night made mussels. Simple thing, just some onions, a bit of garlic softened in a couple of tablespoons of olive oil in a saucier. While that gets done, the cleaned mussels are 'steamed' in a dry pot over high heat.

When open, just scoop them to the saucier and toss them while adding the parsley, chopped fine, with salt and pepper to taste.

Add a few spoonfuls of mussel juice, cover and let them cook for three or four minutes, let them site for two and serve hot on deep dishes with garlic bread, french bread, italian bread or artisan bread.

Total prep time around 15 minutes, including cleaning of mussels (2lbs for two people)

Total cook time around 10 minutes, including warmup.

The wife pairs it with Pinot Grigio; I'm a totally uncouth beast and paired it with a 2009 Malbec, because I drink that with everything.

As I said, I promise pictures when I make it next time.

My dinners like my shaves are often just straight up, nothing fancy but damn good chow. Tonights fair was homemade ham and bean soup with Cuban bread and a cold PBR. Nothin fancy but very good and it filled the tank delightfully.

gotta love that pbr.. it's no wonder it won that blue ribbon.

and tonight.. i went off on a bender.

Originally Posted by Noisykids

braised short ribs, glazed root vegetables and potatoes fondant

My God!
Now that's a beautifully prepared dish. The roasted veg- uniform in size, pomme d.t. yum, and the ribs look M.3 star!
(But the parsley looks to be chopped inconsistently )
Perfect winter fare!