Author Topic: What's For Dinner? (Read 146690 times)

Pawtucket Patriot · « **Reply #480 on:** March 11, 2012, 10:59:58 am »

First fiesta of the season!

Street style enchiladas (one with chicken, the other with pulled pork in adobo), poblano wild rice, refritos, guacamole, and mezcal margaritas.

euge · « **Reply #481 on:** March 11, 2012, 12:12:08 pm »

Looks healthy for Mexican. Also making me very hungry with this time time change and all. Home-made adobo?

bluesman · « **Reply #482 on:** March 11, 2012, 08:26:46 pm »

Good looking enchiladas Matt.

I had some marinated shrimp enchiladas from a local Mexican restaurant last night. I was impressed. It's always a good to have some decent local Mexican food. Sorry no pics but next time I order from them I'll post pics.

corkybstewart · « **Reply #483 on:** March 11, 2012, 10:00:31 pm »

I found a bag full of Artesia barker chiles yesterday so we cooked the shrimp and grits. Tonight I grilled bacon, portabellos, and some nice burger patties for a NM classic bacon portobello green chile cheesburgers, the wife made fries and everything was good.
I don't know how you guys take pictures of your food, for me once it comes off the grill and hits the table it's game on.

Pawtucket Patriot · « **Reply #484 on:** March 15, 2012, 06:08:50 pm »

Quote from: euge on March 11, 2012, 12:12:08 pm

Looks healthy for Mexican. Also making me very hungry with this time time change and all. Home-made adobo?

Not homemade adobo this time. Actually, this pork in adobo was from one of my favorite restaurants in Minneapolis (Cafe Twenty-Eight) that closed its doors back in December. I bought three of their pork in adobo entrees to go and vacuum sealed them.

Pawtucket Patriot · « **Reply #485 on:** March 15, 2012, 06:10:36 pm »

BBQ half chicken (medium temp cook on the grill), oven roasted potatoes, and leafy greens with homemade lemon vinaigrette and bleu cheese.

bo · « **Reply #486 on:** March 15, 2012, 06:50:59 pm »

I made the wife and I a classic Caesar salad with coddled eggs, anchovies and homemade ( bread and all) croutons. The only thing a little out the classic was some shrimp I threw in.

morticaixavier · « **Reply #487 on:** March 15, 2012, 09:56:23 pm »

Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.

punatic · « **Reply #488 on:** March 16, 2012, 01:04:43 am »

Mushroom bisque with pioppini mushrooms.

My client and friend Bob Stanga operates Hamakua Mushrooms in Laupahoehoe on the Hamakua Coast of Hawaii Island. I was there today taking water samples for analysis for his annual food safety certification. Of course (as always) Bob sent me home with several pounds of pioppini and ali`i mushrooms. YUM!

This is the bisque recipe I used as a guideline. I added garlic and extra half & half to thicken it up a bit. Simple and delicious!

Here is a nice article about Hamakua Mushrooms.

brewmichigan · « **Reply #489 on:** March 16, 2012, 08:09:41 am »

Quote from: morticaixavier on March 15, 2012, 09:56:23 pm

Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.

Mort, how do you do tempeh? I like it stir fried but I was going to try grilling with it.

morticaixavier · « **Reply #490 on:** March 16, 2012, 08:28:56 am »

Quote from: brewmichigan on March 16, 2012, 08:09:41 am

Quote from: morticaixavier on March 15, 2012, 09:56:23 pm
Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.

Mort, how do you do tempeh? I like it stir fried but I was going to try grilling with it.

last night it was cut into slabs, marinated in tamari and lemon juice the 'grilled' on a cast iron griddle. I also like it stir fried. One of my favorites is to make taco filling with it. chop it up fine and fry it in some olive oil with lots of chili powder, some tomato and some beer.