What's for Dinner, Sun., May 22, 2022

[NJCher]

Creole shrimp and egg salad over tossed greens: ruffly green, lemon balm, red-veined sorrel, mint, red onion sliced on the mandolin, carrot, green and red pepper. I used the largest shrimp, 10 per pound, and cooked them in olive oil and creole seasonings.

Dessert: vanilla nut decaf and lemon cake with raspberry sorbet on top.

[Jilly_in_VA]

1. Chicken pasta salad

Poaching a couple of chicken breasts in tea with lemon slices and (home grown) basil and rosemary. One will be saved for another night, the other will be used in the salad.

Tri-color rotini, halved grape tomatoes, green pepper, and blanched cauliflower florets and green peas to go in with large dices of chicken breast. Healthier Choice Greener Goddess dressing mixed with what's left of some pasta salad dressing I got at Aldi but don't have enough of.

(The poaching recipe was originally a salmon recipe but I found it works with chicken equally well. Green or black tea, and green tea works well with lime also. Herbs of choice, thyme is good as well--mine isn't ready.)

[spinbaby]

2. Steak

I got some nice little petite sirloin steaks at Aldi, kept them in the sous vide tank at 135 for two hours, and seared them in cast iron. Microwaved broccoli on the side.

[PJMcK]

3. Sorry to have been away

We've been working on our sailboat and eating on the fly! I'm drafting a post about the galley and food storage on our boat and will post it shortly along with photos.

Tonight, the Landlady(!) is determined to make her delicious eggplant Parmesan. After cutting the eggplant, she places the slices on paper towels and "sweats" them by lightly salting and covering the slices. Then she eggs and flours them before sautéing them in olive oil. Then they go into a baking pan with spicy tomato sauce, mozzarella cheese, some spices and a dusting of grated Parmesan.

She's also roasting half a chicken in the coq-au-vin style which is an odd mix of cuisines but what the hell?!

Chianti and Chinese checkers for dessert.

[NJCher]

7. very cool

I will look forward to those boat galley pics.

My friend is doing some interesting things in her kitchen, so I might post some pics from that when she gets finished. This is no ordinary kitchen--more like an artisan created kitchen. Lots of repurposed wood ornamentation, granite, table made from barnwood.

[Emile]

4. Fried crappie fillets, coleslaw, and french fries.

Desert we're eating carrot cake.

[Cairycat]

5. Pot roast

it's cool here today, and I wanted to cook something my younger son would like. He is here for a little while, just having gotten out of the Army, and flown here from Germany. Unfortunately, jet lag got the better of him and he snoozed through supper. There's lots of beef left, so I thought I'd chop it up for hash and serve it with the leftover mashed potatoes and asparagus.

[gladium et scutum]

6. Shaslik n/t

[NJCher]

8. I had to look that up

from wikipedia:

Shashlik, or shashlyk (Russian: шашлык , is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in the Russian Federation and former Soviet republics.

[gladium et scutum]

9. really tasty n/t

[FoxNewsSucks]

10. Wow does that sound good

I love Louisiana food, and that sounds like something I'd love to make. I'm up in Minnesota & the UP until the end of the month, so it's restaurant food for a while. At least I can get a lot of good walleye

[Bayard]

11. Baked maple salmon (deli)

And roasted veges. Choc icecream.