Dinner Tonight

For dinner tonight I'm trying a new recipe I concocted...hope it turns out well.

I took a pork roast and cut 5 slits in the top and shoved a whole, peeled garlic clove in each, then coated the whole thing with chili powder and a little cinnamon. I put it in the slow cooker this morning; it will be done after 10 hours. I have a can of black cherries to which I'm going to add a little bit of orange juice, and cook those til they get thick and the juices reduce. I'm serving the cherries over the pork roast.

On the side I'm making a box of rice pilaf. Yes, a box. Near East brand is very good. And some vegetable, maybe green beans.

How about you?

Some old soda crackers they will break into a bowl of warm milk..They treat us good here at the home most of the time but Supper comes at a time when the help likes to watch reruns of Gilligan's Island on the TV, so dinner gets skipped most of the time.
No, You go right ahead, don't worry about us old folks. It will do us good to slim down a bit. I mean it's only another month til Thanksgiving and you can invite us over then...maybe....if we're still around.

forurlungsonly -- your dinner sounds divine.

I had leftover roasted garlic and lentil soup from the Daily Soup Cookbook.

pooor mr mayor!!!..hey, what's that behind your back? fried chicken? bbq brisket?? and icebox pie???? you big faker!


we're having 2 homemade pizzas... one with feta, havarti, mozzarella and roasted red peppers, the other with mozzarella and chedderwurst..

I grilled some pork chops, and served them with pasta salad (casear dressing over corkscrews, green pepper,and onion), along with peas from a can. Finished off the last of the bread pudding I made the other day for dessert.

We had something new for dessert tonight. It was Banana bread pudding and it was just great. When I make it again, I will make a nice rum sauce for it............it will make it sort of a low calorie Bananas Foster.

OK Jennifer
Ya got me ! My Bride left me a bunch of super leftovers for supper !

Got a garlic question for the group...We bought a couple of strands of whole garlic bulbs at Costco last winter on our roadtrip. This past week we finally tossed out the last half dozen or so because they had sprouted so much they were basically unuseable.
The Question is-
1. How do you store Garlic Bulbs to insure a long shelf life.
2. What is the typical lifespan we should expect.

Individual Garlic Bulbs are going for $2.00 apiece in the markets here now. At COSTCO in Oregon we got a strand of about a dozen or more Bulbs for $3.00. Even with the wasted stuff at the end, we saved a bunch with the purchase. Now to get some more this winter !!

Al, I am not sure that this answers your question but the Sundancer has not bought garlic in years. It is in our garden and comes up every year. We transplant it every so often. We harvest it and hang it up to dry.

We got a neat garlic squeezer where you place the entire bulb in the container and get great minced garlic. I love the stuff and put it in to everything that it would fit.

I am still using last years crop and have harvested this years crop in a stocking and hanging.

Incidentally we have harvested almost the last of our bell peppers and jalapenos. We minced them along with our onions and put them in the freezer for winter use.

Another side track is I had lunch today with a fellow roadfooder whom I had not met with before and his stage name is "Bumper" A neat guy who travels a lot and works for Sprint. We had lunch at Louis on Broadway who has the best spaghetti sauce in Knoxville. I have been visiting this restaurant for better than 40 years.

Paul E. Smith
Knoxville, TN

I took my family to Aubrey's, a restaurant, for eats tonight. I'll cook again another night.

carl reitz

Sauerbrauten Meatballs over homemade spaetzle, rosti, apples and kraut and apple dumplings with homemade ice cream. I'll never fit through a normal doorway again

We went out for Japanese. I had a mixture of chicken and shrimp with broccoli and mushrooms, Japanese carrots and rice with Shrimp sauce.

Tonight, (Friday) its just hot dogs for us. I do plan to make some slaw for these and I may just fry some potatoes-I don't do those very often, but what the heck, I'll have to cook some onion in with these.
PS: Our grocery store just started carrying Sabretts-so I bought those last night to try.

ham steak fried in butter and brown sugar
casserole of scalloped sliced potatoes, turnips, onions and carrots
spinach salad with lemon-parmesan dressing

Carne Guisada
2 pounds chuck roast, cut into bite size pieces
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
2 tablespoons olive oil
1/8 cup all-purpose flour
2 cups water
1 onion, sliced
1 green bell pepper, chopped


Season the meat with the garlic powder, cumin, chili powder and salt and pepper. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes,or until browned on all sides.
Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper,reduce heat to low and simmer till meat is tender about 1 hour.
I serve it will fried mushy potatoes and tortillas.

I had a date last night - which means good eats!! I went to Bar Jambon on Irving Place and 17th street (NYC) for wine, a plate of olives, 2 kinds of prosciutto and marinated calamari. Yum!! Mario Batali sure knows how to put together a restaurant!

You had a date last night? Doing way better than me, since I
can't date (long misbegotten history that I won't get on my soapbox
right now.....).

And you didn't eat c**w? (nah, that would have been too easy!)

quote:

Originally posted by Al-The Mayor-Bowen

OK Jennifer
Ya got me ! My Bride left me a bunch of super leftovers for supper !

Got a garlic question for the group...We bought a couple of strands of whole garlic bulbs at Costco last winter on our roadtrip. This past week we finally tossed out the last half dozen or so because they had sprouted so much they were basically unuseable.
The Question is-
1. How do you store Garlic Bulbs to insure a long shelf life.
2. What is the typical lifespan we should expect.

Individual Garlic Bulbs are going for $2.00 apiece in the markets here now. At COSTCO in Oregon we got a strand of about a dozen or more Bulbs for $3.00. Even with the wasted stuff at the end, we saved a bunch with the purchase. Now to get some more this winter !!

here's a couple of links that might help:

http://thegarlicstore.com/index.cgi/storing.html

http://www.gourmetgarlicgardens.com/grow2.htm#anchor17762009

quote:

Originally posted by rmcielwain


And you didn't eat c**w? (nah, that would have been too easy!)

You lost me! I don't know what c**w is. Should I be feeling foolish right now?

You mean c-r-o-w (as in what happened in the Bronx on
Wwednesday night?)?

Must you??? And I was feeling better today!!!

Just kidding!

(and I didn't mean to ruin you day! - sounds like your date
went well last night!)

Robert
(climbing back under my rock)

with food and wine like i had last night - it really didn't matter who i was with (is that terrible??) HA!

Good German leftovers tonight -

Sauerbraten
Knodel (potato dumplings)
Red Cabbage
Mashed rutabaga

To know German food is to love it. Dog can't wait either!!! (The gravy goes great with Purina Pro Plan)

CarolinaBill, that sounds great. I haven't had good Knodel in a long, long time. I love German food.

Tonight for us it's an Asian noodle dish with Peanut/sesame sauce. Something quick and easy to make when I get home from work.

David

OK, So it was a leftovers week. But the weekend looks better.
This Saturday we will be making Green Tomato pickles with the leftovers from the now mulched garden. They are done in a Bread & Butter Pickle brine that really is quite good. We'll toss in some last minute green peppers with them too. The scraps make a good salad base.
Also on the agenda is to do a head of Red Cabbage into the Czech version of Sweet/Sour Cabbage. Done with a couple of Loin Pork Chops and some dill gravy and this will be a good Saturday dinner.
Sunday is open, but the promise of sunshine means going somewhere on a beautiful Fall day then eating out ...destination unknown yet.

Polpettone, (which is ground beef & sausage rolled with spinach, proscuitto, provolone, and hard boiled eggs), homemade mac & cheese, green beans sauteed with garlic, and red wine.

quote:

Mariaehlana Posted - 10/22/2004 : 15:31:34
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Polpettone, (which is ground beef & sausage rolled with spinach, proscuitto, provolone, and hard boiled eggs), homemade mac & cheese, green beans sauteed with garlic, and red wine.

Mariaehlana, thank you for bringing Polpettone back to my memory banks. As a small child I had a neighborlady who would fix that on occassion and I always beggared myself to having dinner at her house that night! Wonderful stuff!

Going out to get beer, steamed clams with browned butter, and karaoke.

As soon as I leave the office (and who knows WHEN that'll be) I'm going out for a liquid dinner. I love Friday nights... HA!

Tonight it's Oysters Brochette and Nawlin's style Barbecue Shrimp {Paul Prudhomme style}& Dirty Rice

Have not a clue tonight. It is one of the first nights in a while that I don't feel like doing a blessed thing...think take out is in order...

RubyRose: can I get a recipe for the Lemon-Parmesan spinach salad? Sounds yummy. We've been on a big baby spinach kick lately - sauteed with a little olive oil, garlic & s&p - doesn't get much better than that for a veggie!