WHAT'S FOR DINNER - MAY 2014

[Felix4067]

Kim, I'm kind of afraid of how hot it is in your house if that much frozen tilapia was warm in two hours! I can stick a pound of it on the back of the sink at noon, and often the pieces will still be frozen together by the time I want to cook. Even when it's 90+ degrees out, it still takes 3-4 hours to completely thaw.

[Kchurchill5]

They are really thin; and the window with the blind open probably didn't help. A little afternoon sun on the counter.
Inside temp, 80 in my house most of the time. 82 if I'm not home.

I think the sun did it in

[Chef shapeweaver]

I still have " A LOT " leftovers from
#recipe5908,and quite a bit of
other leftovers.
So, probably a casserole type dish.

[Kchurchill5]

Morning guys!

Back to my Tilapia with a creamy basil tomato sauce tonight, rice, probably asparagus

Lady #3: Crab stuffed salmon; chilled lentil salad, and sauteed spinach and tomatoes. Also, a pot of potato soup and beer bread

[Felix4067]

I found some forgotten Polish sausage in the freezer (the good stuff, from the local meat market run by the guy who still speaks Polish), so I cheated and bought a huge jar of sauerkraut, to which I'll add some caraway and mustard seed. Throw it all in a pot and simmer for a couple of hours. It's not the same as making my own, but I want it now!

[Sue]

Shapes, extra chicken is always good. So many things can come out of that!
Glad you could get back to your fish, Kim. And the Polish sounds good Felix- did you get the fresh Polish or smoked? I'd never had fresh Polish before I had it in Wisconsin in the 1980's. They didn't have it where I lived. I was in love with it!

Dinner here is going to be chicken with stir-fried chow fun noodles. Chinese twice in one week must be my newest cuisine binge. The weekend will be grilling- still dreaming up ideas for that.
I'll also start prepping/planning my next short magazine article which I do once a week that has to have something to do with beer, wine, or liquors. Either used in cooking or as a libation (for the most part but not necessarily). I don't cook with it that often, but this is a paid gig and takes precedence. I can always scrape from older material I have if I need to. I may do a summer cocktail or do beer bread. I already have a number of those from the old days.

[Felix4067]

Sue, this is smoked, but I have plans to pick up some fresh after the sauerkraut I'll start next week is ready. The fresh is amazing! I get mine at a local place, handmade by the third generation owner, been in the same location since the original owner emigrated from Poland in 1933.

[Sue]

Felix, Cincinnati has a great supply of fresh sausages down at the Findlay market where I butcher specializes. I love his fresh lamb sausage but he almost always sells out fast. It really is a playground of meat. And his Polish are good too. I love them best grilled in the summertime along with grilled corn on the cob. *yum*

Got my noodles made and beer bread baked and article sent out, fortunately.
Have no clue about tomorrows eats. I would like to do a brined spatchcocked chicken out on the grill over the weekend. I'll need to get that going tomorrow if I want it Saturday. I also want to do endive Caesar salad appies. So something that will go with salad. Maybe fish? I want to do pound cake with strawberries as well.

[Felix4067]

It's 2am and I haven't been to bed yet, but I just got done planning tomorrow's dinner and I'm all excited about it.

Two new recipes coming from me after I get pictures taken, Spiced Broiled Chicken Breasts and Curried Couscous with Walnuts. And then one from Eating Well called Summer Tomato, Onion & Cucumber Salad. I kind of wish it was dinnertime right now.

[Sue]

Sounds good Felix!

I decided I am doing broiled fish with gremolata, roasted asparagus, and the caesar salad appies.
Am still thinking about the pound cake, and the pounds that go with it. LOL
So still on the fence with that one.