What's for Dinner?

Needed some comfort food tonight - so Mom's 1970's-era tuna casserole with potato chips it is. Judge me if you need to.
 
We have a local mom and pop store where the pop is a chef by trade and he makes pizzas a few nights a week and prepared meals you bring home and heat back up and they are fantastic.

Tonight is honey Dijon chicken over garlic mashed potatoes.

We are very lucky to have an establishment like this in our tiny little town.
 
Special K said:
Avocado, diced tomato, fresh squeezed lemon juice, minced onions, a little garlic I grind up in mortar and pestle, cilantro, salt, dashes of black pepper and cayenne pepper.
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Sounds like a good guac.
A friend of mine suggested adding Red Wine Vinegar.
Of course it makes it better, because my friend is Peruvian.
 
Last night we had steamed lobster. It was excellent. HT has been sending out emails prior to Valentines Day and Mother's Day over the past several years inviting orders of live Maine lobsters for a reduced sale price. It was $13.99 this year. They weigh about one and a quarter pounds each. They were lively and the flavor was really good.

steamed-lobster-5097205-hero-06ab15ae53234b0ea162b60d54e57856.jpg
 
I need to block all of the culinary threads for the time being. They are just plain mean while I’m in Finland. 😑
 
I don't know if I've shared this before, but...

My daughter loves to cook and we frequently share ideas. She is a big fan of the 'Serious Eats' website and has gotten a lot of good dish ideas from reading there. She turned me on to a chicken recipe that I have made numerous times now - it is absolutely deliciious. I made it last night and it was, as always, off the charts good. The recipe calls for baking the chicken, but I either grill it at 375 or air fry it. Gotta use chicken thighs for this one.

Vietnamese Chicken
Ingredients
2 pounds (900 g) bone-in, skin-on chicken thighs
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) Asian fish sauce, such as Red Boat
1/4 cup (55 g) palm or dark brown sugar
2 tablespoons (30 ml) grapeseed or other neutral oil
2 packed tablespoons (7 g) fresh cilantro leaves and tender stems, finely chopped
1 1/2 tablespoons (20 ml) fresh juice from 1 lime
1 teaspoon (5 g) finely grated zest from 1 lime
1 tablespoon (10 g) minced peeled fresh ginger
2 teaspoons (10 ml) hot chile paste (sambal oelek)
3 medium cloves garlic, minced or grated (about 2 teaspoons)
Sliced limes and cilantro leaves, for garnish

One of the things that's nice about this one is, if you don't have time to go all-in with things like lime zest, you can cut a few corners and do this in a hurry. I've done it with bottled lime juice and no zest, ginger powder instead of grated fresh ginger, a squirt of Sriracha instead of samal oelek, jarred garlic instead of fresh. It's going to taste great regardless.

Highly recommend, just some great flavor combos in this one.
 
Peking Gourmet??
 
Doing some beef/turkey burgers with fries
 
Skinsfan1311 said:
Took Mom to an early Mother's Day lunch. The red snapper was the star of the show....

View attachment 11161

View attachment 11162
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"I like the smell of fresh snapper fried light..."

...

Tomorrow for lunch I'm taking two moms to Mike's Crab House in Annapolis - my wife and my daughter.

It's gonna be a really nice day. Partly sunny, 70s, light winds. On the water.

If others think of this, there's a potential for a crowd. So -

Shh! Don't tell!
 
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Mark The Homer said:
Last night we had steamed lobster. It was excellent. HT has been sending out emails prior to Valentines Day and Mother's Day over the past several years inviting orders of live Maine lobsters for a reduced sale price. It was $13.99 this year. They weigh about one and a quarter pounds each. They were lively and the flavor was really good.

View attachment 11156
Click to expand...

We're doin Lobster Rolls for Mom tomorrow.
I know, nothin fancy. But we waited til the last minute, and everything is booked up. But it will still be a treat for her
 
skinsmarydu said:
I'm not a mom, and I don't work on Sundays because of this day. It's a damn nightmare. Know this.
If you're taking your mom out for lunch or dinner, please over-tip. Your server is more than likely stressed out.
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I’m going to complain about the higher end restaurant industry and tipping for a moment.

We went to a really nice restaurant for Mother’s Day, and they had a special buffet, and it was outstanding. 4 carving stations, really good spread, everything cooked really well.

The issue I have is the added a 16% tip to the bill which “is split between all front of house staff” and then a 4% “it costs more so the restaurant keeps this amount” and then suggested leaving a tip on top of that for the waiter.

This is the third or fourth time I’ve run into it recently, all in the District.

The adding of gratuity I have no issues with. It’s the 4% for the restaurant which irks me. Just raise the damn price 4%.

They’re trying to get a total of 30% - 40% over the listed price and it just irks me.

I have no issue tipping and over tipping the wait staff. But this scheme makes me want to tip less.
 
Voice_of_Reason said:
I’m going to complain about the higher end restaurant industry and tipping for a moment.

We went to a really nice restaurant for Mother’s Day, and they had a special buffet, and it was outstanding. 4 carving stations, really good spread, everything cooked really well.

The issue I have is the added a 16% tip to the bill which “is split between all front of house staff” and then a 4% “it costs more so the restaurant keeps this amount” and then suggested leaving a tip on top of that for the waiter.

This is the third or fourth time I’ve run into it recently, all in the District.

The adding of gratuity I have no issues with. It’s the 4% for the restaurant which irks me. Just raise the damn price 4%.

They’re trying to get a total of 30% - 40% over the listed price and it just irks me.

I have no issue tipping and over tipping the wait staff. But this scheme makes me want to tip less.
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I am with you 100%. Here in Miami they do that shit all the time and don't even tell you. If you don't double check your bill you end up tipping twice. If they add a tip onto my bill I do not tip any additional amount. It's a sleazy practice. They should do what restaurants do in Europe which is pay the wait staff a decent wage and tipping is not required. You can contest that 4% if it was not advertised in beginning. If it were me? Instead of saying the cost was $20 a head? I would just say the cost is $25 a head including taxes and tips. Just be up front about it.
 
It's a cool rainy day here in NC. Great weather for the garden, but not for anything else. I went to the grocery early and got chili ingredients. I make my chili with steak, bacon, dark red kidney beans, lots of tomato, and of course the usual ingredients (green pepper, some jalapeno, onion, lots of fresh garlic, chili powder, etc...). Couple things I do that aren't as common, sometimes add some chopped celery, a little chicken and beef stock and a neutral beer, and I make a stock by roasting dried chilis and steeping them in water that really adds another layer of flavor. Fresh basil and oregano from my herb garden. It won't suck.
 
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