What's for dinner?

Chili. With beans.

Pork neck bones, highly seasoned with herbs and garlic, cooked low to the pot with a soupcon of roux to pull up the fond, then a little water to make more of a glaze than a gravy. Sauteed mustard greens, rice (simple pilaf with onions and garlic), cornbread, candied yams (for my mother-in-law -- I don't eat them). Whiskey sour beverage!

Last night was braised pork shoulder chop, polenta, and haricot vert washed down with a nice merlot from Facelli Winery. The pork was done with balsamic vinegar, white wine, chicken and beef stock, onions and mushrooms. Tonight it is marinated flank steak.


-mike

Got a recipe for that pork? Almost sounds like an Italian version of Filipino adobo by way of Coq au Vin. And what's not to love about that?

Jenise, no specific recipe, just followed my instincts

I had one large chop that I browned on both sides and I tossed in a handful of chopped sweet onion into the pan while the chop was browning. I deglazed the pan with a shot of cognac, then added about 8 large mushrooms that I quartered, 1/3c balsamic, 1/3c of white wine, chicken stock, beef stock and seasoned with rubbed sage, S&P. I braised it for about an hour and removed the chop and reduced the sauce down to about 1/2c. I tossed in a small handful of chopped parsley right at the end for grins and served with the polenta. It turned out pretty well and the merlot was a very nice match.



-mike

Leftovers.

Leftover curry, to be more precise, with a freshly cooked batch of rice.

Chili. With beans.

Feeling a bit rebellious and brave to say that on this forum?

Chicken Scarpariello made with hot turkey Italian sausage over soft polenta. We're having our best friends over for dinner and he suffers from Celiac so the menu needs to be gluten-free.

Chili. With beans.

Feeling a bit rebellious and brave to say that on this forum?

That, and Cowboy isn't likely to see the post.

[Jenise]

Chicken Scarpariello made with hot turkey Italian sausage over soft polenta. We're having our best friends over for dinner and he suffers from Celiac so the menu needs to be gluten-free.

Tough road for your friend. Is Celiac getting more common, does anyone know? I don't think I heard of it before about 7-8 years ago, and suddenly I know all kinds of people are are affected by it.

Leftover Ethiopian doro wat for dinner tonight.

-Paul W.

We had pizza.

sauteed seafood with broccoli florets, and spilled it over the rest of the mushroom/spinach quiche

Salad.

Hot day.

Salad.

Hot day.

Chili.
Cold day.

[Jenise]

sauteed seafood with broccoli florets

Sounds like a new flavor of gourmet cat food.

Spicy Indian Yogurt Chicken in a Tomato Cream Sauce, wide egg noodles, and broccoli picked from my garden just one hour ago. Estancia Pinot Noir for the wine.

Chicken burgers.

Burgers on naan. Green salad on the side.

Salad again.
Even hotter day.

[Jenise]

Tonight I'm trying Mark Bittman's scallop gumbo.

Leftover spareribs, baked sweet potato.

Got home at 5:30, turned the oven to 425F, washed and quartered 4 Yukon Gold taters and three carrots, tossed them in a zipper bag with a little EVOO, sea salt, freshly ground black pepper and dried garlic, added some Mrs. Dash chipotle seasoning, and deposited the spuds & carrots into a nonstick pan for a trip to the oven. I then placed 2 boneless, butterflied pork loin chops into the bag the spuds were in so as to season the pork a bit. I seared the pork in a skillet until browned but not quite done, then put them in the pan with the potatoes and carrots and back in the oven, while I seared broccolini in the skillet for a couple of minutes, added some vegetable stock, and stuck a lid on it until the broccolini was almost tender and the pork & taters were ready. Here's a pic:

Feb1010-supper_1693.jpg

Linguini with leftover Superbowl Meatballs, sauce, and salad.

Nicely done, Robert. That looks both tasty and healthy.

I like the placemats. Very utilitarian.

[Jenise]

I like the placemats. Very utilitarian.

They're probably hiding bacon. HE'S CHEATING!!!