What's for Dinner, Mon., Sept. 2, 2019

[NJCher]

Lamb meatballs in tomato sauce.

Fresh peas, corn, and small cubed potatoes in cream sauce.

Red leaf salad with tomato and red onion.

I harvested an Armenian cucumber today (AKA snake cucumber) and sliced it up, put red onion with it, and made dressing with feta cheese, sour cream, dill, and a little Greek yogurt.

For dessert, the last two nectarine tarts with a little vanilla Haagen Daz on top.

[safeinOhio]

1. I love lamb and

goat.

[MissMillie]

2. cheeseburgers

Al just wants his w/ tomato, onion and mayo.

I haven't decided how I want mine. We have some peppers, mushrooms and onions....

It's muenster cheese.

French Fries
sliced cucumbers


We got a big tub of ice cream when we shopped, and some cookies... I think that with a little bit of caramel sauce might make a nice dessert.

[PJMcK]

3. Leftovers

We finally got back to NYC after being away for 2-1/2 weeks. Time to use up the extra stuff.

Here's what we've got:

1 boneless pork chop
1 NY strip steak
2 cans of tuna fish

2 Idaho potatoes
Half a head of Romaine lettuce
4 tomatoes
2 onions, one red and one Spanish

Since I did the laundry and the driving, I'll let the Landlady(!) come up with something.

[Cairycat]

4. St. Louis style ribs

I don't know exactly what that means, though - has to do with the cut I guess. I make a rub and cook them in the Instant Pot, then broil them with some BBQ sauce on for a bit. Also having potato salad, tossed salad, and key lime pie.

[Luciferous]

5. Cheeseburgers, baked beans, steak fries, corn on the cob.

[locks]

6. On Mondays

our Safeway has "Cheap Chicken", a whole bucket for $3.99 so I cut off the skin and bones and make chicken casserole with vegs and noodles, chicken salad and chicken sandwiches.

[no_hypocrisy]

7. I made Pernil for the first time and it turned out great!

First, I love it.

Second, when the price of pork shoulder goes down to 99 cents a pound, you crave Pernil.

Finally, it will last forever and I won't have to cook for a while.

P.S. My recipe had it roast on low for almost six hours.

[NJCher]

8. Here's an article on it from Splendid Table

I didn't know what it was, so I had to look it up!

https://www.splendidtable.org/recipes/pork-pernil

Looks OhSoGood! Tomorrow I will ask the RG about it. Wonder if he's ever made it?

[no_hypocrisy]

9. Not only is it flavorful, but it's gonna last me a while.

Think of it as roast pulled pork and then some. The secret is the slow roast in 8 cups of water for 5-6 hours.

BTW, looking at the recipe you provided, I used the exact same one yesterday.

All you need is time as it isn't a quick fix.

I'm proud of the fact that it turned out all right. Especially as I converted the recipe from 7 lbs to 9 lbs which meant calculated the extra time in the oven for each stage, not just the ingredients.