"OCTOBER" 2015 Whats for dinner?

And what do you have to do BEFORE you make Fwicasseed Wabbit ???

https://www.youtube.com/watch?v=jzJ1jlEbbiw

Hahahahahahaha! ((boy, are we old or what?))

They don't make cartoons like they used to.

[quote="bethk"]And what do you have to do BEFORE you make Fwicasseed Wabbit ???

https://www.youtube.com/watch?v=jzJ1jlEbbiw

Hahahahahahaha!  ((boy, are we old or what?))[/quote


You catch that wascaly wabbit!

Pan fried shrimp with vegetable stir fry over rice....

lazy dinner/snack..nachos..I made my own chips..

Beths dinner looks great..

Beth, you supper looks so good!! yum

Thanks! It was pretty tasty. I finally got around to cooking the shrimp I bought when we went to the beach near St. Augustine and I found a 'real' seafood shop. It drives me crazy that I live within 2 hours of the Gulf and Atlantic and there is NO fresh seafood shop here. All we get is what gets sent to WinnDixie, Publix or Fresh Market. Of the three, Fresh Market has the best looking fish....but the prices are high.

So, when I want fish I guess I'll just have to drive to the beach for the day.....darn. LOL

************

Barb, did you fry up some corn tortillas or make your own? You've got me hungry for some bean dip. I usually make it AFTER a taco night. All the leftovers tossed together and reheated, cheese on his half, mine is plain. Good stuff with some salsa spooned over.

Barb, did you fry up some corn tortillas or make your own?


yes corn tortillas .I have them in the freezer in packs of ten.. I cut them up then fry quick in peanut oil. They fry up really fast too.so keep your eye on them lol.. I do not buy junk bags of chips..They are full of salt and chemicals..plus they are expensive..

Now you see about everyone's preferences. I have tried perogies many times. Don't like them!

lol me either Lore. Flour and potatoes. I ate them once. Thought that they were not made right. Then I made them and then ate a couple and tossed them...

Yet, perogies seem to be such a favourite of many people!

I haven't done much cooking lately but today I did some pork bulgogi and Korean bean sprouts.

Good stuff, Norm....good stuff!

making a beef roast.. parsnips (where have they been all my life, I love them), onions, carrots, and fennel.

4lb chuck..NO Potato...

NormM wrote:I haven't done much cooking lately but today I did some pork bulgogi and Korean bean sprouts.

wish I had a store to buy ingredients like that..

^^^ What she said.....

Funny how stores here have a FULL aisle of Mexican ..   Asian ...very little..Just the run of mill junk..

Barbara101 wrote:

NormM wrote:I haven't done much cooking lately but today I did some pork bulgogi and Korean bean sprouts.

wish I had a store to buy ingredients like that..

We have quite a few Asian grocers around here, including a Costco-type Asian warehouse. It really is fun going into one 'cause you have no idea what you are looking at. Everything is labeled in some kind of chicken scratch, very few English translations. And the produce! Every mystery fruit and vegetable. Tanks of fish, crab, lobster, clams, baby abalone, oysters. Beds of ice covered in raw fish.

It's nice to have stores close by but you can do this kind of dish with food from regular stores too. I didn't have an Asian store close by before I moved back to Kansas City. Here is the recipe I used before it was easy to get Korean red pepper paste and didn't use the dipping sauce other than sesame oil with some salt added.

PORK BULGOGE

Recipe By: Norm Matthews

1 Boston butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1/4 teaspoon ground black pepper
6 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 tablespoons sake or dry sherry
2 tablespoons red pepper flakes
2 white onions, quartered into 8ths
toasted sesame seeds to sprinkle over the meat for garnish
oil-for cooking...
Mix all ingredients except peanut oil and toasted sesame seeds. Set aside for a few minutes to marinate. Heat oil in wok or large skillet. Heat oil, add pork and marinade mixture and stir fry until the meat is no longer pink. I usually do it in three batches and it takes about 7-8 minute per batch. When it is all cooked, return all of it to the skillet or wok, cover and let steam for a few more minutes. Serve with steamed medium grain rice or fried rice. Garnish with toasted sesame seeds.

Easy Peasey Stuffed Zucchini.....doesn't look like much in the pic but supper it was!

4 lb. chuck roast with bone (I buy a 2 pack at Costco!!! yes, I do!)
1 large onion, cut into chunks
2 parsnips, peeled and cut into pieces
3 carrots, peeled and cut into pieces
whole head of garlic.
24 oz. can of San Marzano chopped tomatoes
1/2 cup of dry white wine (save the rest to drink)
kosher salt & pepper
handful of fresh thyme sprigs

2 bay leaves

Heat a heavy Dutch oven with a tight lid (I love Le Creuset pots, best pot money can buy) with olive oil.

Season the chuck steak liberally w/ kosher salt & pepper on both sides and sear in the hot oil on both sides.
About 5 minutes per side, until you get a good sear.

Tuck all the vegetables tightly around the meat.