what should I make for dinner tonight

by Jay @, San Diego, Friday, May 20, 2022, 11:26 (995 days ago)
edited by Jay, Tuesday, January 30, 2024, 13:46

Doesn't have to be quick. Must be delicious. Group isn't much for seafood.

Tags:
food

Well? What did you make and was it delicious?

by Grantland, y'allywood, Tuesday, May 24, 2022, 07:18 (991 days ago) @ Jay

- No text -

braised short ribs in a dutch oven

by Jay @, San Diego, Tuesday, May 24, 2022, 13:19 (991 days ago) @ Grantland

Was close to this recipe, added some tri-color potatoes.

https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine

As good as it looks? Did you have your Magnalite?

by Grantland, y'allywood, Wednesday, May 25, 2022, 08:45 (990 days ago) @ Jay

Ima have to try that!

Made my favorite smoked chicken breast recipe today

by Aaron (Shakespeare), Friday, May 20, 2022, 21:04 (995 days ago) @ Jay

It's a fairly simple rub with a fairly simple glaze. We ate it as part of a caesar salad.

https://masonfit.com/traeger-smoked-chicken-breast/

The single easiest dinner I make with some regularity:

by Mike (Max) ⌂ @, Orlando, Friday, May 20, 2022, 11:50 (995 days ago) @ Jay

Instant Pot Lazy Lasagna
https://www.365daysofcrockpot.com/instant-pot-million-dollar-lazy-lasagna/

It's not lasagna, but tastes like it. It's a complete meal in ~7min of active cooking time. No cutting required outside of the basil chiffonade to finish the plates.

I love cooking but sometimes you just need a dinner you can bank.

Grilled Santa Maria Tri Tip

by River, Hell of the Upside Down Sinners, Friday, May 20, 2022, 11:32 (995 days ago) @ Jay

Oven baked Artichokes and Yukon gold mashed potatoes.

It’s what I am having :)

Here is my go to full proof way to cook artichokes.

https://www.allrecipes.com/recipe/221071/simply-roasted-artichokes/

I am 100% with you on baked artichokes, but I raise (EDIT)

by Joe I @, Friday, May 20, 2022, 11:47 (995 days ago) @ River
edited by Joe I, Friday, May 20, 2022, 11:53

This recipe is similar, but a few key differences. Some initial prep work here. but once it's in the oven, set and forget.

1) Do not cut off the stem, but instead use a vegetable peeler to trim just the skin off. It is one of the tastiest parts of the artichoke!
2) Trim off the outer leaves, the very bottom of the stem, and cut about 3/4" off the top of the artichoke.
3) Half or quarter the artichokes (depending on what size you want). This lets you serve individual pieces to each person, plus #4. After cutting up, drop them in a little lemon juice water bath to reduce browning.
4) Dig out the inner thistle of the artichoke before cooking. This makes what's edible much more accessible, for littler advance work.
5). In addition to the garlic clove, salt, and olive oil, add some lemon juice, thyme, rosemary, or whatever before closing the foil. It adds some nice herbaliciousness.
6) Cook at a lower temperature, like 325, for about 45 minutes, then open the foil and cook for an additional 15 minutes. This gives them a nice crisp to boot.

https://www.themediterraneandish.com/mediterranean-roasted-artichoke-recipe/

And if you really want over the top, serve them with some easy, homemade blender aioli:

https://familystylefood.com/best-blender-lemon-aioli-mayonnaise/

#1 is a huge key.

by River, Hell of the Upside Down Sinners, Friday, May 20, 2022, 17:17 (995 days ago) @ Joe I

The ladies at the farmers market I hit every Sun tipped me off to this years ago. Never buy an artichoke with no stem like they have in most grocery stores. The difference is night and day!

I have done #6 but if I want a char I will just take them to the grill or a hot cast iron. My main concern is the artichokes are tender and the high heat, insulated over time just seems to work for me.

Either way you can’t go wrong!

Agreed! Someday, I’m going all in on this recipe:

by Joe I @, Friday, May 20, 2022, 17:38 (995 days ago) @ River

Because we just couldn’t get enough of it in Rome.

Carciofi alla Giudia
Jewish Style Deep Fried Artichokes

https://www.seriouseats.com/roman-jewish-fried-artichokes-carciofi-alla-giudia-recipe

OMG!

OMG

by River, Hell of the Upside Down Sinners, Friday, May 20, 2022, 18:20 (995 days ago) @ Joe I

FTR check out Corona Farms in Riverside on Facebook. It’s where I get my artichokes and most of my fresh produce. In the last 3yrs I’d say I am buying 90/10% between this farm and a great little,farmers market in town compared to the grocery store.

Right now they have Artichokes but they are “small”. $1 each. When they are bigger it’s 3 for $5. Gotta say I am gonna buy em out of the small ones this Sun and try your recipe which looks divine!

Do you know of any farms out that way that sell

by Joe ⌂ @, North Endzone Goal Line, Tuesday, May 24, 2022, 08:16 (991 days ago) @ River

like super-hot peppers? I'm trying to find sources for things like carolina reaper, etc., but short of online where they're like $5 each, I'm striking out.

check this out

by Grantland, y'allywood, Tuesday, May 24, 2022, 12:01 (991 days ago) @ Joe

Thanks!

by Joe ⌂ @, North Endzone Goal Line, Tuesday, May 24, 2022, 12:21 (991 days ago) @ Grantland

Unfortunately, I need them fresh. It's going to go into a ferment.

Let me know how it goes.

by Joe I @, Saturday, May 21, 2022, 07:14 (994 days ago) @ River

Artichokes are one of my absolute favorites, with just about any recipe.

Sounds good, but Holy Smokes.....

by NDinVA @, Yorktown, VA, Friday, May 20, 2022, 21:55 (995 days ago) @ River

It would probably take me two hours to trim the artichokes per these instructions.
I'd have to buy one of these "Y-peelers".
Then, fry them in 2 QUARTS (gasp) of extra virgin olive oil?
I dunno guys. Do I really like artichokes THAT much?

awesome. and I think we've talked tri tip before

by Jay @, San Diego, Friday, May 20, 2022, 11:40 (995 days ago) @ River

but what's your method there?

Todays method.

by River, Hell of the Upside Down Sinners, Friday, May 20, 2022, 17:11 (995 days ago) @ Jay

I got a 3+lb and trimmed it myself. I did a 3 layer dry rub. First layer Sucklebusters Texas Steak rub. Second layer homemade beef rub. Third layer Montreal steak rub. Cast iron seared at 500 for 3-5min each side. Set off heat on grill 15-20min a lb. Voila!

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