What's for Dinner?

In making my chicken dish for the game I like to play music videos while I cook. Suddenly it went from the Indigo Girls (don't laugh) to the Redskins/Bills Super Bowl. Wife said she didn't change it but it is pretty cool. Watching it now.
 
Mark The Homer said:
I got Joy of Cooking, Betty Crocker, and my personal favorite - Cooking with the 'Skins - 300 pages of wonderful recipes from the wives of the coaches and players of the 1980s. Complete with random Redskins trivia on every page. Printed in 1987. My favorite is the Lobster Stuffed Tenderloin by Joe and Brenda Bugel. I would use butter though.



View attachment 9638View attachment 9639

I win. :D
Click to expand...

I have that cookbook.
 
Darrell Green Fan - I made chicken cacciatore last night for the first time. I kept it pretty traditional, chicken (I used thighs), tomatoes, onion, garlic, shallots, red wine, a little chicken stock, fresh mushrooms and bell peppers, with some fresh rosemary, sage, thyme. Served over spaghetti. It was very good. I will probably skip the red pepper flakes next time as I don't think it added anything.
 
I made cheesesteaks yesterday, which I had never done before. I was serving a couple guests (four total) so I wanted to do a dry run which I did for lunch. I used shaved steak from Aldi's and thin sliced ribeye from Lotte Market which I hand-sliced even thinner trying to get them shaved. I had Kraft deli white American cheese which is pretty good on a burger, although I'm not normally a big American cheese guy. I also had some provolone. I used Amoroso club rolls, toasted. For the lunch dry run, I used American cheese, two slices for the sandwich, melted and mixed in the pan with the slow cooked shaved beef. It was okay but I thought it was too cheesy. And I didn't care for the American cheese flavor. Then for dinner, at halftime, I did it with provolone, and just one slice per sandwich. Also had some caramelized onions and some sauteed green, orange, yellow, and red peppers. Better, but could have been more cheesy. It was pretty good. Not as good as a pit beef sandwich though. Not even close. No photos, sorry.

Edit: I didn't have time to do ribs :(
 
Last edited:
Boone said:
Darrell Green Fan - I made chicken cacciatore last night for the first time. I kept it pretty traditional, chicken (I used thighs), tomatoes, onion, garlic, shallots, red wine, a little chicken stock, fresh mushrooms and bell peppers, with some fresh rosemary, sage, thyme. Served over spaghetti. It was very good. I will probably skip the red pepper flakes next time as I don't think it added anything.
Click to expand...
I tried boneless/skinless thighs and it was dry. I went back to bone in with the skin for yesterday and it was back to great. My recipe calls for white wine for some reason and brandy along with similar herbs, no pepper flakes. Try it topped with toasted sliced almonds. I also make a salad with pear, feta and toasted walnuts served with my vinagrette. Good thing there we no nut alergies.
 
Mark The Homer said:
I made cheesesteaks yesterday, which I had never done before. I was serving a couple guests (four total) so I wanted to do a dry run which I did for lunch. I used shaved steak from Aldi's and thin sliced ribeye from Lotte Market which I hand-sliced even thinner trying to get them shaved. I had Kraft deli white American cheese which is pretty good on a burger, although I'm not normally a big American cheese guy. I also had some provolone. I used Amoroso club rolls, toasted. For the lunch dry run, I used American cheese, two slices for the sandwich, melted and mixed in the pan with the slow cooked shaved beef. It was okay but I thought it was too cheesy. And I didn't care for the American cheese flavor. Then for dinner, at halftime, I did it with provolone, and just one slice per sandwich. Also had some caramelized onions and some sauteed green, orange, yellow, and red peppers. Better, but could have been more cheesy. It was pretty good. Not as good as a pit beef sandwich though. Not even close. No photos, sorry.
Click to expand...
You made cheesesteaks on the day the Philadelphia Eagles showed the world that they are now the class of the league? What is wrong with you? :D
 
Some of my cookbooks. Some classic old school lore there!

20250210_181521.jpg
 
I am pretty sure this is exactly what Will Graham was looking at when Hannibal Lecter stabbed him.

But I could be wrong, lol…
 
Boone said:
I am pretty sure this is exactly what Will Graham was looking at when Hannibal Lecter stabbed him.

But I could be wrong, lol…
Click to expand...
Looking at what?
 
I can’t help if you don’t get the reference lol - lighten up :)
 
Will Graham - in the Hannibal Lecter series figures out that he is the cannibalistic serial killer he is looking for when he sees his cookbooks.
 
Boone I saw the movies but not the series and I don't remember him reviewing any classic cookbooks in the movies. Fava beans are used extensively in the Middle East and chianti is Italian. I always found that a weird culinary reference in the movie.
 
Yeah, you’re right - it may only be peripherally mentioned in the movies … but that’s how Graham figures out it’s Lecter…
 
You must log in or register to reply here.

Users Who Are Viewing This Thread (Total: 6, Members: 0, Guests: 6)

Who Read This Thread (Total Members: 12)

Help Users

You haven't joined any rooms.

    You haven't joined any rooms.
    Top