WHAT'S FOR DINNER - JANUARY 2015

[Kchurchill5]

I'm hungry now. That all sounds great. I'd love to see the beer bread, especially the one with cheese and walnuts. Often, walnuts will give a purple cast to the bread which is very nice.

Red, the beer breads were in aluminum tins; since they were not for me. So, not cutting. I just bagged them up.
I'll try to get a pic of one; as I am making some this weekend for me. I do like the one with walnuts. And, you are right, it can give a purple tint at times. Luckily, I try to use them finely ground; so, not as bad ... but, yes; it is sort of cool looking.
The combo of the cheese, nuts and dark beer is really nice - rich; but, really good with a creamy or french onion soup.
I like to have fun trying different beers; along with nuts, dried fruit, different cheese etc.
A local liquor store sells individual bottles of unique beers; a fun way to try them.

[Kchurchill5]

Morning ...

Lovin, that pizza sounds amazing
The mushrooms are good; this I definitely overstuffed; but, still good. It also had spinach too. I don't use too many bread crumbs; just enough to hold the filling together. Here's a pic.


Prayers for all those on the east coast who are cleaning up. Many areas got very hard hit.

A bit of cooking today ...
Morning ...
Lady #1: Baked halibut w/orange marmalade jalapeno glaze; rice pilaf w/sliced almonds; mixed baby greens with citrus and asparagus

Lady #2: Scallops w/orange marmalade jalapeno glaze; coconut rice; mixed baby greens with citrus and asparagus

Me: A twist on a Caesar pasta salad w/smoked chicken (romaine, pasta, chicken of course, black olives, onion, and a creamy Caesar dressing); fruit

[ImPat]

Tonight we had Chicken Paprika and served with mashed potato and steamed vegetables and drizzled the juices from cooking the chicken over the mashed potato and mushed it in to give a nice garlicky mash, with some slices of sour dough bread on the side.

Pat

[Red Apple Guy]

I need to learn about cooking fish from you. It all sounds (and is, I'm sure) so good.

Dinner for one tonight. My wife (the warden) has a meeting with eats. I think I'll do some fish as she doesn't care for it. I might just try a sweet glaze with jalapeños. I'll look around for recipe ideas.

Red

[Kchurchill5]

ImP, that sounds absolutely delicious. I haven't made something like that in a very long time. I bet those spuds were delicious.

Red; cooking fish is really so easy.
If you have orange marmalade and jalapeno. Just add a little minced finely jalapeno to a teaspoon or two of marmalade. Also, apricot jelly or peach. Just brush on the fish.

I think the biggest mistake is people over cook their fish. Over cooked fish tastes fishy.
Also, thaw fish in a colander, so it does NOT sit in water; and, never ever cook with cold fish.

Salmon and tuna, medium rare; tuna, rare. White fish, firm; but, NOT dry. Swordfish, yes, it should be cooked through like halibut or Cod; but, NOT too flaky. Once you get to that state, it is probably over done.

Mayo mixed with mustard and herbs is a great topping for fish. Add bread crumbs on top; and even better. Two (2) very easy ways.

Salmon marinated in a Greek seasoning, olive oil, and lemon juice is great on skewers; and grilled (inside or out). Really good with couscous on the side.

[lovinretirement]

ImP, that sounds absolutely delicious. I haven't made something like that in a very long time. I bet those spuds were delicious.

Red; cooking fish is really so easy.
If you have orange marmalade and jalapeno. Just add a little minced finely jalapeno to a teaspoon or two of marmalade. Also, apricot jelly or peach. Just brush on the fish.

I think the biggest mistake is people over cook their fish. Over cooked fish tastes fishy.
Also, thaw fish in a colander, so it does NOT sit in water; and, never ever cook with cold fish.

Salmon and tuna, medium rare; tuna, rare. White fish, firm; but, NOT dry. Swordfish, yes, it should be cooked through like halibut or Cod; but, NOT too flaky. Once you get to that state, it is probably over done.

Mayo mixed with mustard and herbs is a great topping for fish. Add bread crumbs on top; and even better. Two (2) very easy ways.

Salmon marinated in a Greek seasoning, olive oil, and lemon juice is great on skewers; and grilled (inside or out). Really good with couscous on the side.

I can't eat fish that's not cooked completely through. It's something about the texture. But about the fishy taste...my mom used to soak her fish in milk for about 1 or 2 hours before cooking, because my dad didn't like fish that much. It worked.

[ImPat]

My parents always soaked salted cod in milk, I hated it. Love my fish just done also like it with a herbed coating Herb Crusted Fish Fillets. Fresh salmon I prefer slightly underdone and prefer it cooked with the skin on. Not big on beer battered fish but don't mind if done with a fine tempura batter, had some fresh flathead done in a tempura batter a few years back at a country seaside pub and was some the best fresh fish I have ever had, they also served it with tempura battered prawns, scallops and oysters (the scallops and oysters were locally harvested from producers and the prawns from the local fish co-op, all served with a dipping sauce and fresh garden salad.


Pat

[Kchurchill5]

Shadows, I do understand with the texture issue; some of my friends don't eat anything raw. Their salmon and tuna have to be cooked well done.
As for the milk; I have read article that swear it works; and, others that say they don't.

A funny story, I had a g/f over for dinner; and she asked me to soak the fish ... the only way she would eat it. Well, I forgot. She ate it and said it was better than hers. And, she laughed and said ... "I told the soaking helped, lol."

Mom liked her tuna cooked, my Dad, Gramps, and I ... RARE, It was always that way in our family.

[Kchurchill5]

Good Morning!!

ImP, I do like a good beer batter for a sandwich; or a heavier batter; but, I do NOT like a double dip or with flour; too heavy. I too also like a good tempura, much lighter.
Me, I eat pretty much any fish, cooked any way.
I think it also depends how you grew up. I grew up fishing and eating fresh fish all the time. Some of my friends only were exposed to frozen fish sticks; so, I think that affects one's pallet too.
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Let's see, today's cooking.
Lady #1 and #2 - Card/Game Night: Relish tray to start (their favorite); spinach salad w/roasted tomatoes and onions, w/creamy celery dressing; creamy potato soup; french dip sandwiches w/horseradish sauce and au jus.

Me: I went out to lunch; grouper reuben, fries, and brought home a cup of chowder. 1/2 for lunch, the other half w/soup for dinner.

But, I did make my chili last night; so, that is dinner tonight. My friend may stop over as well for a bowl and cold brew.

[Chef shapeweaver]

Tonight's Dinner,
Bacon Cheeseburgers w/ tator tots.
and using this recipe for the sauce,
#recipe9587