What's for Dinner, Sat., Sept. 6, 2014

[NJCher]

A makeover dinner with my shirataki noodles, I think.

I did not make them because I burnt the broccoli. I will try again maybe even tonight. I did replenish the broccoli supply. I burnt the broccoli because I was using the convection roast setting on my oven, which I don't use very often. I wasn't watching properly.

Last night my grilled pork ribs with barbecue sauce turned out almost perfectly. Now that I properly watched. In addition, I grilled Italian frying peppers and at the end, I had some coals still gray so I didn't want to waste the barbecue time.

I had three large tomatoes with spots on them. Problem was they were barely ripe. I sliced them and put them on the grill and went to bed, figuring I would check this a.m. The coals would go out on their own.

This a.m.: Wow! What I liked was they had a beautiful glazed brown to them and they were sweet and delicious as could be. I had not anticipated this at that stage of ripeness. Anyway, I saved three large tomatoes from the compost pile.

So if you ever have any leftover grill cooking time and some tomatoes that need to be used, this might be a solution.


Cher

[Galileo126]

1. I have leftover steak

so I'm thinking fajitas tonight. Jalapenos? Check. Tomatoes? Check. Bell pepper? Check. Onions? Check. Tortillas? Check. Avocado?

Avocado...???

Oh shit, off to the store. Again.

And I was all settled in for a lazy Saturday.

[grasswire]

2. what a good idea!

I recently read about grilling tomatoes while they are still on the vine; reportedly, the tomato flavor is enhanced significantly.

I like your idea, too.

[grasswire]

3. leftover fried chicken

Deviled eggs
Pickled beets
crudites and hummus

Gotta clean the fridge of produce -- farmers market tomorrow morning.

[greatauntoftriplets]

4. Leftover pizza.

Salad, I guess. I don't think I have a ripe tomato.

[Erich Bloodaxe BSN]

5. I experimented tonight, and it was meh.

Got out a pyrex dish, drizzled honey mustard over the bottom, laid down a layer of swiss cheese, covered that with filleted boneless skinless chicken breasts, put down a couple layers of thinly sliced honey maple ham, more honey mustard, more swiss, then into the over at 375 covered with aluminum foil first half hour, foil removed second half hour.

It was edible, but pretty darned bland.

[japple]

6. Cher, I read a posting on a blog where the chef/cook had pulled some elderly

carrots from the ground and put them in a cast iron skillet and cooked them to death, and they turned out to be the best vegetable dish he/she'd ever eaten. I think that sometimes these mishaps can turn into great revelations for all of us who grow and cook. The late tomatoes in my garden seem to have thicker skins, but are sweeter and much more flavorful than the early June tomatoes.

[cbayer]

9. I have recently learned how to do this with carrots.

Sliced, in the skillet with butter and a little water. Then replace the water as needed, a few tablespoons at a time. Cook forever. They caramelize and are delicious.

[japple]

10. Do you slice the carrots crosswise? How thin/thick? Sounds like a wonderful winter

comfort food. Might be good with onions and ginger or garlic.

[cbayer]

11. About half an inch across.

If they are not very sweet, you can sprinkle a little sugar on. They are totally delicious. I haven't added anything to them, but it sure would be worth a try.

[japple]

12. Tx for the tips. Might give a splash of Bragg's aminos. But otherwise, it sounds

like a great recipe. I love those caramelized veggies.

[fizzgig]

7. i picked up fried chicken and pasta salad

i've been working a booth at a highlands festival the last two days and i am wiped out.

[cbayer]

8. What a great idea with the tomatoes. Too bad about your broccoli.

I had a menu set, but had to change it. I was going to make stuffed, fried squash blossoms, but when I went to get them from the fridge, I realized I was a day too late.

So, we had prosciutto on melon and figs, then baby ravioli with my bolognese sauce, then a salad with the lettuce, basil and parsley I am growing and tomatoes from the neighbor. Excellent!

More guests arriving today. I will be roasting two very large chickens and making some mashed potatoes and a green bean salad. We will start with a caprese made by DH. Not sure about dessert yet.

Have a wonderful Sunday!