The All-New What's For Dinner Thread!!(recipe index in OP)

[liamsaunt]

Can anyone tell me if what liquor would be an okay substitute for port or madiera? I have a recipe I've been hanging on to since last F&W fest. It calls for port or madiera macerated dried cherries. I bought the cherries, but forgot the liquor. I have cream sherry, cognac & cointreau in the house and really don't think I need one more liquor in the house. Which one should I use?

I personally would use the cognac. And then, once the cherries are macerated, save the now cherry flavored cognac to use for drinks. However, if you are serving the cherries in their liquid, the cognac would probably be too strong....hmmm...

Kathy, I hope you feel better soon.
Glynis, I am glad Alan did not break his ankle, yikes!

Tonight I think I am going to make bi bim bop for dinner (Korean rice bowl).

 

[shovan]

Too funny...this is where I went to find your answer for you.

Gretchen -- Don't be too impressed by the grill assembly. I got stuck on Step One...three times I put the same part on the wrong way. Note to anyone assembling things: If you have to use a tool other than the ones listed on the directions, you are doing something wrong!

It's starting to look like my barbecue might be rained out this evening. I guess I better start thinking about alternatives. Right now, not cooking at all seems like a good idea.

Thanks for looking for me! I'll post the recipe, if it comes out good. It's a dish we had at one of the FW cooking demos.

 

[Master Mason]

Can anyone tell me if what liquor would be an okay substitute for port or madiera? I have a recipe I've been hanging on to since last F&W fest. It calls for port or madiera macerated dried cherries. I bought the cherries, but forgot the liquor. I have cream sherry, cognac & cointreau in the house and really don't think I need one more liquor in the house. Which one should I use?

I would go with the cream sherry, the only difference is port is made from red grapes and cream sherry is made from white grapes, the processes are the same. Port usually has a little richer taste due to the red grapes.

 

[shovan]

I would go with the cream sherry, the only difference is port is made from red grapes and cream sherry is made from white grapes, the processes are the same. Port usually has a little richer taste due to the red grapes.

Thanks! I knew having a caterer on our thread, would come in handy!

 

[TigerKat]

Rogue - I forgot to mention, the Creamy Ranch Chicken with Bacon got from my guys!!!! I wasn't feeling well enough to eat but it was definitely my kinda "EASY" recipe! Thanks!!!

 

[shovan]

I personally would use the cognac. And then, once the cherries are macerated, save the now cherry flavored cognac to use for drinks. However, if you are serving the cherries in their liquid, the cognac would probably be too strong....hmmm...

Kathy, I hope you feel better soon.
Glynis, I am glad Alan did not break his ankle, yikes!

Tonight I think I am going to make bi bim bop for dinner (Korean rice bowl).

Hey Becky, Didn't want you to think I'd ignored your recommendation, I didn't see your post earlier! Sorry & thanks! The recipe doesn't use the liquid, if I had seen your post, I'd have gone with the cognac, then we could have sipped that after dinner! El Cheapo that I am, I'll probably save the sherry for sipping anyway.

 

[bigmerle1966]

Has your Mom been talking to Buddy????????

Could be!

I didn't tell her that I shared a room with two of them in WDW last November until after I got back.

But honestly Merle, the idea that at this stage of my life (married, middle aged, three kids) someone could still think I might be a danger to anyone but myself is almost a compliment. Dangerous to me is spicy food just before bed.

That's how Liam's baseball games have been. I don't know how they manage it, but the field temperatures seem 20 degrees cooler than those at my house and with a whipping wind.

I think it's because the fields are a flat open surface and nothing there to break that wind.

With football we've dealt with rain, wind, blowing dust and last year a cold haze.

 

[bigmerle1966]

WFD- I think I am going to make chicken quesadilla's. I have frozen grilled chicken strips and some low fat Mexican blend cheese, have to stop at the store for some sour cream and tortilla's. Will probably chop up some tomatoes and black olives to put on there as well

 

[Glynis]

Glynis- You are the kind of parent I hope that I could be (if we ever decide one way or another). I like that you don't take EVERYTHING too seriously and you're ready to be right there in the middle of the fun with the kids.

Well, if you take everything too seriously, you just add a lot of lines to your face.

In all seriousness, I think you would make the coolest parents on the block! You guys would be right there with all the kids. Look at the HP7 stuff you did. Don't tell me you aren't cool!!!

 

[NEVERENOUGHWDW]

Hi Ladies......were you asking me "what's for dinner?"

Oh well we are having Nutri System which DH has now given the even more appetizing name of "Fart-System"

 

[TigerKat]

Well, if you take everything too seriously, you just add a lot of lines to your face.

In all seriousness, I think you would make the coolest parents on the block! You guys would be right there with all the kids. Look at the HP7 stuff you did. Don't tell me you aren't cool!!!

Lori, I also remember Ross mentioning how cool you were my dear!!

 

[TigerKat]

Hey Becky, Didn't want you to think I'd ignored your recommendation, I didn't see your post earlier! Sorry & thanks! The recipe doesn't use the liquid, if I had seen your post, I'd have gone with the cognac, then we could have sipped that after dinner! El Cheapo that I am, I'll probably save the sherry for sipping anyway.

Call me el cheapo too, I wouldn't let that go to waste either!

 

[Glynis]

Well, I finally decided what to make for dinner tonight. Lately, I have to wait and see how I'm feeling before I commit to anything. I did take some chicken out to thaw this morning, so I think I'll make Pecan crusted Chicken with chutney. I tried this recipe once last winter and really liked it, so here's hoping! I'm going to have Katie do most of the work while I supervise. She wants to learn how to cook so this should be interesting. So far, all she's done is mac and cheese and tomato soup. Given the fact that she hates to get her hands dirty, this could be really fun! I'll let you know how it goes!!!

 

[OKWMom]

Aimee, the chicken was delicious. I served it with a rice pilaf done with some orzo and toasted pine nuts. And canned green beans since I didn't make it to the store on my lunch hour.

Korean Roasted Chicken Thighs

8 chicken thighs, skin on
½ cup soy sauce
½ cup minced green onions
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic
¼ teaspoon ground ginger
¼ teaspoon black pepper
½ teaspoon cayenne pepper

Place chicken thighs in a baking dish, skin side down. Mix remaining ingredients in a bowl and pour on top of chicken. Bake uncovered at 375 degrees for 45 minutes. Turn chicken over and bake an additional 15 minutes.

I made this last night and let the chicken sit in the fridge overnight in the marinade. Then I let the chicken come to room temperature and baked as above.

 

[HERSEY]

Gretchen that chicken sounds so good.

We are having Penne garlic bread and a salad tonight.


I can hardly wait till Alex is done with school. He still has so much homework, His last full day is 6/2 only an hour on 6/3 school funding.

Kathy I hope you are feeling better.

 

[TigerKat]

Kathy I hope you are feeling better.

Still living in the bathroom pretty much and still have a temp. No work for me tomorrow again.

 

[bigmerle1966]

Still living in the bathroom pretty much and still have a temp. No work for me tomorrow again.

Hope you feel better soon.

Had King Crab legs for dinner tonight. Went to pick up tortilla's and sour cream unded up with crab legs, imitation crab to add to a salad, Hebrew National FF hot dogs, yogurt, bread, bananas, limeaid, and plum tomatoes in addition to what I went to the store for.

The hot dogs were on sale for $2.49. I bought some week before last at TJ's for almost $4.

 

[shovan]

Kathy, Sorry to hear your still feeling so sick!

Merle, Hebrew Natl. is the only brand of hotdogs that I buy, you really got a bargain a $2.49!!! I've been paying about 4 bucks for a pack!

Dinner tonight was a big hit! As I mentioned earlier we had this dish at one of the Cooking demos at F&W Fest last year. I've been wanting to fix this, but kept forgetting to buy dried cherries. Bob said it tasted just like he remembered! So even with the cherry & my momentary disaster of not being able to find unsalted smoked almonds it came out great. ( I actually bought salted smoked almonds & washed the salt off. Probably also washing away the smoke flavor too. Next time I'd just use raw or roasted almonds!)

Here's the pic. I served it with roasted curried sweet potatoes and roasted asparagus & bell peppers.

Here's the recipe:

Wild King Salmon with Dried Cherries and Smoked Almond Beurre Noisette
Guest Chef Braiden Rex-Johnson Seattle Food Writer and Cookbook Author
This recipe from Pacific Northwest Wining & Dining was created by Kevin Davis, chef/owner of Steelhead Diner in Seattle’s famous Pike Place Market. It showcases two of the Northwest’s iconic ingredients: wild salmon and dried cherries. The browned butter, called beurre noisette in French, adds rich nutty flavor. Enjoy this dish with a lush Oregon Pinot Noir.

Serves 4

Macerated Cherries

1 cup dried cherries
1 cup port or Madeira (For a nonalcoholic alternative substitute cherry juice.)

Salmon

Four 6-ounce center-cut wild salmon fillets, skinned
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper

Buerre Noisette

1 stick unsalted butter
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Freshly grated zest of 1 orange
1 cup lightly crushed smoked almonds

Place cherries in a glass bowl. Bring port to a boil in a saucepan and pour over the cherries. Cover with plastic wrap and steep 30 minutes. Drain cherries, pat dry and set aside.
Heat a stovetop grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill. Brush salmon lightly with olive oil and season with salt and pepper. Place salmon, skin side down (if not using skinned fillets), on the grill. Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.
While the fish is grilling, melt butter in a skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Be careful not to burn the butter.
Remove the skillet from the heat and add rosemary, orange zest, almonds and cherries, stirring after adding each ingredient. Season with salt and pepper. Be careful when adding the first two ingredients, as the butter may sizzle and pop.
Place salmon on four dinner plates, top with the browned butter and serve immediately.
Chef’s Tip: Yukon River King salmon has a very high fat content and will tend to flame up if cooked too fast. It’s always a good idea to have a water bottle handy, just in case. Don’t leave the grill unattended at any time throughout the cooking process. Also, Chef Kevin has an easy way to prevent overcooking your fish. When using a traditional grill, simply turn the grill off when the fish is slightly underdone; this allows the carryover heat to finish cooking the fish.

 

[bigmerle1966]

That looks so good!

I grabbed two packs of the hot dogs, can't beat that price!

 

[TigerKat]

So glad David Cook won American Idol!!!!!!!