A continuation of the following thread http://www.politicalforum.com/food-wine/237504-whats-dinner-tonight.html Thank you for posting some of your favorites
I'm making a steak stir fry with my leftover steak with broccoli, mushrooms, garlic, and onion served with white rice cooked in beef broth.
I made the best pasta and sauce. I put chorizo sausages sliced up in the sauce. OMG, that stuff is sooo good and so flavorful in spaghetti sauce. I usually put wine in my sauce, but I don't have any, but with chorizo I didn't even miss it. I would highly recommend putting chorizo in your spaghetti sauce.
I generally eat once a day. At dindin, I make ethnic faire, and gourmet dishes. I am not too far off from an iron chef. Without the fancy ingredients. I get all my ingredients at markdown and make everything from scratch. This generally makes the meal 1/3rd the cost. Reduces salt and sugar, and allows me to keep weight at optimum whilst eating like a gross pig. I am the chef, I do all the cooking for three. I am so proficient at SOUSing that I even with a 17 ejection fraction, heart, am a whirlwind. I never know what I am going to fix, till I get the markdown ingredients. This was developed when growing up, we stopped stocking the kitchen, due to a eating machine{teen} eating fam out of house and home. Most of my foods are purchased from a Fresh choice, and all the customers are Muslims, and the food, HALAL. Most of my shopping is done on motorcycle, and I have maybe twenty plastic bags, that I tie together, to create saddlebags. I am quite a sight. My motorcycle is an R1 that I modified to be a race machine. As for dinner tonite? CArnitas. Grilled veggies.
Here's how I made the sauce with chorizo if you are interested in giving it a go! Ingredients: 1 large can of tomatoes (I prefer San Marzano, but any kind will do - I used plum tomatoes last night and they worked just fine!) 1 small can of tomato paste (I would say you need at least a 1/2 cup of tomato paste) 1 small or half a large sweet onion (Vidalia preferably) - minced 4-6 cloves of garlic (depending on the size of the cloves) - minced 1-2 tbs of dried oregano 1 or 2 dried bay leaves 2 tbs parsley flakes **as you might already know, if you are using fresh herbs, you will need a little more, but I used dried herbs in my sauce because the flavors are more concentrated** 1 or 2 cups of red wine (I use Cabernet Sauvignon usually - but like I said, I left it out last night and didn't really miss it too much - wine does give it a richer flavor though) About 2 tbs sugar 2 chorizo sauces (sliced). About 1 cup of parmesan cheese Salt and pepper to taste Recipe: Okay first I add the minced onion to some heated oil (low medium heat) Once the onions are soft and translucent, I add the garlic and the sliced chorizo Heat that for a few minutes (probably around 5 to 10 minutes), then add the bay leaves, and oregano and heat for another couple of minutes. Add the tomato paste and mix it all up - cook that for a few more minutes (I like to cook the paste) Add a little salt and pepper to the mixture Meanwhile, blend the tomatoes (I just throw them in the blender and blend them up!) Add the blended tomatoes to the mixture Add the parmesan cheese and sugar and stir well. Taste and add more salt and pepper as needed. Once the mixture starts to boil, lower the heat until it is just simmering and cook for about an hour or so. Serve with your choice of pasta and garlic bread. Eat and enjoy!
It has almost enough garlic for me, but I am wondering about the sugar and would probably adjust to taste. Thanks for posting the recipe, I will certainly try it. Do you use anchovies in your sauce sometimes? A great flavor component.
You can definitely tweak the ingredients to your liking. I only posted approximate amounts. I've seen them use anchovies on the cooking shows but never tried them myself. I hear they are rather salty?
They don't taste fishy, just add another flavor. I sautee them with the garlic and adjust the seasoning accordingly.
Do you use them in spaghetti sauce? I wouldn't know what to use them in aside from Cesar salad dressing. That's about the only thing I know of that uses anchovies.
You sautee one or two pieces for sauces, i,e marinara with your onions, garlic etc. They complete melt away and leave a great flavor. Here is a recipe that I make often (a similar version) http://www.epicurious.com/recipes/f...-minute-garlic-oil-and-anchovy-sauce-56390061
My mouth just watered. lol! Whole can of anchovy including the oil Olive oil Plenty of garlic Sautee Add a little liquid. Handful of Italian parsley. You have to cook that in a well seasoned cast iron pan. Over linguini. Madonna Mia! Im making escarole and beans tonight with corn bread. Im cooking the red kidney beans now. Nice and slow then Ill take half out for chili. Add some garlic, onion, olive oil and cut up escarole to the pot and cook it till that escarole melts in your mouth. The corn bread is a recipe from the corn meal bag. Corn bread isn't my thing. Garlic bread is. Everyone...all together now... [video=youtube;69O4PXzAQ5Y]https://www.youtube.com/watch?v=69O4PXzAQ5Y[/video]
Porcini mushrooms & truffle triangolis with prawns and carbonara style sauce went down really well with the family for dinner
I had breakfast for dinner tonight. 2 slices turkey bacon (I miss real bacon but no can do anymore), scrambled eggs with grated cheese in it, slice of toast with jelly and a hot cup of tea. Breakfast is my fav meal and since i only ate once today and that was at 6pm...it was breakfast.
Around here, you can buy Chorizo in bulk form. I wonder how it would do as a traditional meat sauce?. One of my best friends is the grind master for a local sausage house in KCK. http://www.krizmansausage.com/index.html
Had the corner of a steak and sauteed mix of mushrooms. Dog got most of steak. Just wasn't feeling it, but had to cook because it was about to start turning. Had a big lunch at the work Christmas thing. The mains were mediocre but the sauces/dips were insanely good so I ended up eating like 50 pounds of tater tots just to have something to put them on.
Thinking about Indian tonight.....maybe this will do: Easy Butter Chicken 1 cup(*)butter, divided 1(*)onion, minced 1 tablespoon(*)minced garlic 1 (15 ounce) can(*)tomato sauce 1/2 (*)heavy cream 2 teaspoons(*)salt 1/2 teaspoon(*)cayenne pepper or to taste) 1 teaspoon(*)garam masala (*) 1 1/2 pounds(*)skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons(*)vegetable oil Directions Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
