Actually tonight's... pollo alla chianti, balsamic rosemary roasted potatoes, green beans.
last night's dinner
- Thread starter narlus
- Start date
Last night was mussels in butter/garlic/white wine sauce with some fresh bread.
can you get the kids to eat shellfish?
scallops is the closest i can get, and that's only w/ the youngest one.
scallops is the closest i can get, and that's only w/ the youngest one.
Woooo, we had a doozy. First course was Pisco Sours, second was quinoa and manchego cheese stuffed peppers, third was a seafood salad, forth was braised beef cheeks (chicken for me), with purple potatoes, fifth course was coconut rice pudding with fresh mangoes. The theme was Peru. More wine and more pisco sours sprinkled throughout. DELISH
Yeah - mine like mussels & clams. Haven't tried scallops...
My daughter seems to love crab cakes, some fish and shrimp, but we haven't tried other shellfish much. I love scallops, crab and a few others and sq-earl will eat them but would much rather not eat anything from the sea.
Tortilla soup. 
Warm nights in SF are the exception, not the rule. Last night was exceptional, and my girl and I did it right with a rooftop meal of chilled NZ Sauv Blanc, oysters, and a build-it-yourself platter of wild salmon gravlax, crackers, bread, creme fraiche, cucumber, fennel, capers, onion, dill, lemon, and kumquat.
Jimmy John's #4 with peppers & onions added. 
My lunches have been kicking ass lately though. (L & me's only time to have a meal together during the week)
My lunches have been kicking ass lately though. (L & me's only time to have a meal together during the week)
After a weekend of rock climbing, mountain biking, motorcycling, and general debauchery, I sat down at a local bar last night for an epic mixed grill: one each of a New York steak, a pork chop, and a banger (sausage), plus beans, veggies, and mashed taters. Pretty much three meals in one. I surprised myself and cleaned the friggin' plate. Holy crap it was GOOOOD.
last night made coq au vin using a cooks illustrated recipe. totally awesome. i'll try to remember:
take a bottle of med-body red wine, put in a sauce pan w/ 2 cups of chicken broth, two sprigs of thyme, 10 sprigs of parsley, and a bay leaf. over a vigourous simmer, reduce to ~3 c (about 25 min). strain the herbs and set aside.
slice 4 pieces of thick-cut bacon into 1/4" strips cross-wise, brown in a dutch oven and remove, keeping bacon grease.
brown ~2.5# of boneless/skinless chicken thighs, ~3 min per side. cook in batches, and reserve chicken.
at med heat, put 3 tbps of butter in the dutch oven and when the foaming subsides, two dozen pearl onions (fresh or frozen, not from a jar) and 10 oz of quartered crimini mushrooms, stirring for 8 or so min. toss in two minced garlic cloves, 30 sec.
put in two tablespoon of flour and a tbps of tomato paste and mix well.
add the wine/broth mix, bring to a boil, add chicken and juices and bring to low heat. cover and cook for ~25 min, turning once.
boil some egg noodles
take out the chicken, increase heat, and reduce the broth slightly. add in a splash of red wine, and another two tbsp of butter. add the chicken back in, stir, serve over noodles w/ minced parsley.
take a bottle of med-body red wine, put in a sauce pan w/ 2 cups of chicken broth, two sprigs of thyme, 10 sprigs of parsley, and a bay leaf. over a vigourous simmer, reduce to ~3 c (about 25 min). strain the herbs and set aside.
slice 4 pieces of thick-cut bacon into 1/4" strips cross-wise, brown in a dutch oven and remove, keeping bacon grease.
brown ~2.5# of boneless/skinless chicken thighs, ~3 min per side. cook in batches, and reserve chicken.
at med heat, put 3 tbps of butter in the dutch oven and when the foaming subsides, two dozen pearl onions (fresh or frozen, not from a jar) and 10 oz of quartered crimini mushrooms, stirring for 8 or so min. toss in two minced garlic cloves, 30 sec.
put in two tablespoon of flour and a tbps of tomato paste and mix well.
add the wine/broth mix, bring to a boil, add chicken and juices and bring to low heat. cover and cook for ~25 min, turning once.
boil some egg noodles
take out the chicken, increase heat, and reduce the broth slightly. add in a splash of red wine, and another two tbsp of butter. add the chicken back in, stir, serve over noodles w/ minced parsley.
Holy $hit I love coq au vin.
it is hard find a decent cock though.
I have been on a soup kick lately....last night....
Roasted orange cauliflower & smoked applewod gouda soup with a heirloom tomatoes & pimentos from our garden. That & a salad of cress, baby arugula with more 'maters, humboldt fog chevre & balsamic was a tasty dinner.
Tonight was pasta with pesto, BBQ chicken, sundried tomatoes, and bacon...
Californians...
Easy one last night....Pasta with wilted baby arugula, garlic, feta & cherokee purple 'maters.
that's a good lookin' piece of toast
Made coq au vin last night. Soooo good. narlus - thanks for the inspiration.
you bet.
i've got a balsamic chicken recipe, w/ white beans and swiss chard, that kicks total butt too. i'll dig that out sometime.
made pot roast w/ mashed and roasted carrots...hit the spot!
Wife went upstairs a little while ago and got in bed. That's a bad sign. Looks like we might be having cereal for dinner tonight. 
has the flu been going around yet?Only time she does that in the middle of the day is when she has the flu.
something hit me like a ton of bricks last week.
Last night L made some baked cheesy pasta with broccoli & an egg in the middle.