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

[kimmar067]

...WFD....mini meatballs in a beef gravy with fresh green beans and noodles...

 

[cajunmommy]

I'm thinking I can do this...
You did use the whole bottle of liquid smoke? I was afraid that would be too much. Even though it gets dumped off before cooking.
Is an hour per pound reasonable in a 250 degree oven? I know it needs to be at a temp between 180 - 200 degrees when done - I'm just worried it will take a lot longer than I'm expecting...

Piglet, you CAN do this - just season the brisket, dump it into the bag & enjoy the fragrance that will permeate the house once it gets going!

BTW, I know it sounds like a lot, but I use the whole bottle of liquid smoke. Even if I have time to marinate, I typically leave it in the roasting bag while cooking. If I'm using the brisket for chopped BBQ Beef, I'll save the liquid / au jus and add it to my crock pot with the BBQ sauce to keep the beef moist & flavorful.

Nancy - Here's hoping y'all are able to save the tobacco crop. It's a shame you're having to consider harrowing the crop under. You would think there would be a better way to salvage it after all that hard work.

shovan & Kathy - Now you've got me going in search of those jerk pork recipes. Food on a stick = from the kiddos!


My two cents on HDDR - we had a great time. My two boys (7 & 9) were the perfect age to finally "get" the slapstick and broad humor. Something set off my 9yo, and he literally giggled throughout one complete act! It also looked like the actors were enjoying themselves. Don't know if it's a scripted part of the act (it is Disney, after all), but a couple of them got to laughing at one of the actors' antics and had to take a moment to compose themselves before continuing. To me, there's nothing funnier than watching an actor trying to stifle a giggle (ala Tim Conway & Harvey Korman). Fried chicken, cornbread & their "famous" strawberry shortcake, all served family style, are on the menu.

 

[shovan]

Piglet, you CAN do this - just season the brisket, dump it into the bag & enjoy the fragrance that will permeate the house once it gets going!

BTW, I know it sounds like a lot, but I use the whole bottle of liquid smoke. Even if I have time to marinate, I typically leave it in the roasting bag while cooking. If I'm using the brisket for chopped BBQ Beef, I'll save the liquid / au jus and add it to my crock pot with the BBQ sauce to keep the beef moist & flavorful.

shovan & Kathy - Now you've got me going in search of those jerk pork recipes. Food on a stick = from the kiddos!

cajunmommy, You have me craving brisket now!

Here's the Emeril recipe I did. Along with the changes I made to the sauce. I sort of combined the two sauces, but using what I had in the house & my own quirky additions. But I hardly changed anything in the marinade & it really rocked! It really got into the pork & had an authentic jerk flavor to it. Nice & spicy too! Just like us cajuns like it! It would be really good cutting the pork into cubes & doing cabobs. The best part was the charred crust that formed on the pork loin. (I started marinating it at about 8:00 am)


Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle Recipe courtesy Emeril Lagasse, 2006

2 (1 to 1 1/2-pound) pork tenderloins, trimmed of fat
1/2 cup fresh lime juice
1 cup Jerk Marinade, recipe follows
2 teaspoons kosher salt
Vegetable oil
Gingered BBQ Drizzle, for serving, recipe follows

Rinse meat well and pat dry with paper towels. Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate, drizzled with the Gingered BBQ Drizzle.

Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.


Jerk Marinade:

1/2 cup chopped fresh thyme leaves
1 cup chopped green onions
1/2 cup chopped parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seeds
2 Scotch bonnet chiles, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar
cajun seasoning* a couple of shakes
In the bowl of a food processor combine the thyme, green onions, parsley, onion, brown sugar, bay leaves, allspice, nutmeg, cinnamon, coriander seeds, chilies, garlic, ginger, salt, pepper, and vegetable oil and process to a smooth paste. Transfer to a non-reactive bowl and stir in the soy sauce, lime juice, and vinegar.

Refrigerate, in a glass container with a lid, until ready to use. Any unused marinade will keep for up to 1 month.

Yield: about 1 1/2 cups marinade


Gingered BBQ Drizzle:

6 tablespoons ketchup *used about 2 tbsp
1 tablespoon Worcestershire sauce *didn’t use
1/4 cup pineapple juice
1 tablespoon butter
2 tablespoons fresh lime juice
2 tablespoons vinegar
1/4 cup firmly packed brown sugar *used 1 tbsp
2 tablespoons minced fresh ginger
1 tablespoon Tamarind pulp *didn’t have used 2 tbsp mango chutney
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon minced garlic
1/2 Scotch bonnet chili, seeded and minced *used 1 jalapeno
1 mango very ripe diced*
1 tbsp butter*

Combine all ingredients in a small saucepan and cook over medium heat until reduced enough to coat the back of a spoon, about 10 minutes. Blend with immersion blender. Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins.

Yield: about 1 cup

 

[shovan]

Morning all,

Thanks for all the compliments on the dinner!

Ann, I don't think I have ever grilled peaches! Mmmm that sounds yummy! I guess you would use a firm, not too ripe peach?

I think I might try Aimee's chipotle salmon burgers, if I can find a decent bun to put them on. We don't like white buns, the lite whole wheat buns have gotten less wheaty & more white. And the local groceries "in house" buns fall apart. Anyone find a brand that fits the bill?

Laura, I didn't realize your parents were going with y'all on the upcoming trip. That's going to be so much fun!

My 2 cents on HDDR: It's a good choice for a mixed group. We've done it twice, one trip with our DD, DH's grandmother, my parent's. Another with DH's whole family, a real mix, us with DD, his brother & wife, his teenage sis & boyfriend & his Dad & SMom. Everyone enjoyed it, but it's not something just DH & I would choose to do everytime. The food is okay, the show really has a little something for everyone. It's a bit corny, but the included adult beverages help with that!

 

[Nancyg56]

Stopping in quickly, but will be back.
Thanks for all of the good thought for us. I appreciate you all more than I can say.

Sheryl- We like the Fiber One buns. They tastes like a whole wheat roll, pretty substantial. The lite ones are mushy and white buns are off our menu lately.

 

[liamsaunt]

Sheryl, I think the photos look great! Is that pork that you used the jerk recipe on? I’ve been trying lots of different jerks, but have not found the perfect recipe for me yet. Sometimes the jerks are too heavy on allspice for my taste. I know that the allspice is traditional, but I find it distracting.

Nancy, good news on your aunt, but I am sorry about the difficulty with the farm. I hope everything works out OK.

Aimee, yes, my parents have been to HDDR, they went with my brother on their 25th wedding anniversary. They told us that the show is corny and the food is bad. I don’t know, though. I tend to accept corny stuff when I am in Disney!

I have no idea what is for dinner tonight. I have lots of odds and ends in the vegetable drawer that it would be good to use up, but the only idea I’ve had so far is for pasta primavera, and I think that is too heavy for a hot day like today. I might make fish. I have a pineapple cut up in the fridge and could make grilled fish with a pineapple salsa…

Here is the honey-barbequed chicken recipe. Note that you could eliminate any of the spices that you don’t like/don’t have and it would be fine. There are two stages, the first is a wet rub that you put on the chicken at least three hours or up to one day prior to grilling. Here are the ingredients for that:

2 tbsp. olive oil
2.5 tsp kosher salt (if you only have regular salt, use 1 tsp.)
1 tsp. chili powder
1 tsp. sweet paprika
1 tsp. light brown sugar
1 tsp. thyme
¾ tsp. freshly ground black pepper
¼ tsp. chipotle chile powder
1 minced clove garlic

Combine everything and rub all over both sides of the chicken. Cover and refrigerate.

Prepare the honey glaze:

¼ cup honey
1 tbsp. soy sauce
1 tbsp. ketchup
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. cider vinegar
½-1 tsp. sriacha

Combine all ingredients. Reserve ¼ cup. You will use the remaining sauce to brush on the chicken while it is grilling.

Grilling instructions:

Preheat the grill until it reaches 350-375 degrees. Place the chicken on the grill, skin side down, and cook, without moving, for 10 minutes. Flip the chicken to skin side up and continue to grill, basting every five minutes with the honey glaze, until the chicken is cooked through—about 40 minutes. Use reserved glaze for drizzling at the table.

 

[liamandcaili]

Thanks, everyone, for all the HDDR comments. That is something that is always on our Consideration list, but it has never made the final cut. Beck, AKA Commander in Charge, may try for a reservation after all the positive reviews here.

Laura, I didn't realize your parents were going with y'all on the upcoming trip. That's going to be so much fun!

They aren't coming this time. I think last year's trip was enough Disney for my dad for a while.

They have been to HDDR, though, and they thought the kids wouldn't get the humor in the show. From what everyone has said here, it seems like they would enjoy it.

Dinner tonight is going to be quick....sandwiches, I think. After I pick Liam up from baseball camp, he is going to a small tennis tournament, and then he has a baseball game tonight. Sometime between tennis and the game, we'll eat.

 

[HERSEY]

Becky what is sriacha?

 

[liamsaunt]

Becky what is sriacha?

Vietnamese hot chili sauce. You could leave it out if you want. This is the brand I use:

http://www.cosmicchile.com/cgi-bin/cosmicchile/huy-fong-sriracha

 

[shovan]

Stopping in quickly, but will be back.
Thanks for all of the good thought for us. I appreciate you all more than I can say.

Sheryl- We like the Fiber One buns. They tastes like a whole wheat roll, pretty substantial. The lite ones are mushy and white buns are off our menu lately.

Nancy, I forgot to mention, Yeah on the good news!!! Thanks, I will look for those. I used to buy the lite ww ones, but now they are just awful, you're right just mushy, I want some substance you know.

Sheryl, I think the photos look great! Is that pork that you used the jerk recipe on? I’ve been trying lots of different jerks, but have not found the perfect recipe for me yet. Sometimes the jerks are too heavy on allspice for my taste. I know that the allspice is traditional, but I find it distracting.

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Yes I used the above recipe on pork loin. This one made me happy, I'll probably try it on chicken soon & see how that works.

Thanks, everyone, for all the HDDR comments. That is something that is always on our Consideration list, but it has never made the final cut. Beck, AKA Commander in Charge, may try for a reservation after all the positive reviews here.

They aren't coming this time. I think last year's trip was enough Disney for my dad for a while.

They have been to HDDR, though, and they thought the kids wouldn't get the humor in the show. From what everyone has said here, it seems like they would enjoy it.

Dinner tonight is going to be quick....sandwiches, I think. After I pick Liam up from baseball camp, he is going to a small tennis tournament, and then he has a baseball game tonight. Sometime between tennis and the game, we'll eat.

Those kiddos sure keep you hopping! Sorry I misunderstood! When you said you're didn't think it was right for your group, I thought that meant they were going also.

Thinking about HDDR further, the kind of food y'all are used to eating, I'd recommend skipping it.

 

[Aimeedyan]

I think I might try Aimee's chipotle salmon burgers, if I can find a decent bun to put them on. We don't like white buns, the lite whole wheat buns have gotten less wheaty & more white. And the local groceries "in house" buns fall apart. Anyone find a brand that fits the bill?

I did english muffins instead of a bun with ours - it was tasty. (grilled them first)

Aimee, yes, my parents have been to HDDR, they went with my brother on their 25th wedding anniversary. They told us that the show is corny and the food is bad. I don’t know, though. I tend to accept corny stuff when I am in Disney!

I really like their fried chicken, I think the ribs are hit or miss. They were great one trip and fatty the next trip. We didn't go hungry though, that's for sure.


WFD? Fast food, likely. I'm working until 8:30 or so and DH said to just drive through someplace on the way home.

 

[liamsaunt]

I figured out dinner: ratatouille with pesto, crusty bread, and John's choiceof either some good cheese (I have about 25 different kinds of cheese in the house right now!) or grillled chicken sausages. I am betting he goes for the sausage, but we'll see.

 

[TigerKat]

Louisiana Knights win their first game of the World Series 12-7!!! Kyle pitched 5 innings, coach pulled him when the score was 8-3, wants to save his arm in case they fall into the loser's bracket.

 

[bigmerle1966]

I think I might try Aimee's chipotle salmon burgers, if I can find a decent bun to put them on. We don't like white buns, the lite whole wheat buns have gotten less wheaty & more white. And the local groceries "in house" buns fall apart. Anyone find a brand that fits the bill?

Pepperidge Farm has a good whole wheat bun, if you have them there. If not I've found potato rolls to be the best for burgers, they are dense enough to not fall apart.


Not sure about dinner tonight, I forgot the marinate the chicken. I just threw the bag with the last frozen breast in the fridge last night and remembered about the marinade as I got in the van this morning. But I found a good recipe on allrecipes for a Honey Basil chicken that I am going to change a little. It calls for orange juice and rind but I am going to use lemon instead.

Have a whole bunch of lemons to use that I got at Costco last week and last night as I was checking on the plants on the balcony I realized that my basil plant is over a foot tall.

 

[Nancyg56]

Louisiana Knights win their first game of the World Series 12-7!!! Kyle pitched 5 innings, coach pulled him when the score was 8-3, wants to save his arm in case they fall into the loser's bracket.

GOOOOOOOOOO Kyle!



Here is the honey-barbequed chicken recipe. [/quote]

I have whole chickens in the freezer so this is a sure thing for the weekend!

Nancy, I forgot to mention, Yeah on the good news!!! Thanks, I will look for those. I used to buy the lite ww ones, but now they are just awful, you're right just mushy, I want some substance you know.

We have to count the points but I skip the WW rolls and take the two points for the Fiber One. I'm still hungry with the others adn they taste lousy so they are not worth it to me.

I think we are going to have ham steaks on the grill, curried sweets and a salad. A veggie but I don;t know what I have in the refrigerator.

 

[Glynis]

Louisiana Knights win their first game of the World Series 12-7!!! Kyle pitched 5 innings, coach pulled him when the score was 8-3, wants to save his arm in case they fall into the loser's bracket.

Hooray for Kyle!!!! Way to go Knights!!!!!

 

[Glynis]

Dinner tonight will be "Mom's Best Hamburger Casserole" that Master Mason posted a while back. It's a cloudy day here, which is nice since it hasn't been so hot! The kids spent the morning picking raspberries and currants, and are now having a picnic in our common area. I'm enjoying the quiet around the house!

 

[liamandcaili]

Woo-hoo Knights and Kyle! Kathy -- What does the coach mean he wants to save Kyle's arm in case they fall into the loser's bracket? Would that game be sooner or something?

Those kiddos sure keep you hopping!

Yes, they do. I figured out that I have spent more than four hours in the car the past two days just doing transport! No wonder why I haven't felt like leaving the house after I get them both out of it.

I was checking on the plants on the balcony I realized that my basil plant is over a foot tall.

Mine too.

I'm enjoying the quiet around the house!

Enjoy it...I am sure it doesn't happen often!

We just ended up getting pizza tonight. There just wasn't enough time between tennis and when I needed to get Liam back out of the house to cook. Now Caili and I are off to watch the game!

 

[bigmerle1966]

Mine too.

I'm so glad mine got a chance to grow this year. Last time I planted basil some beetles got into them and ate it all and killed the plant! I went out one day to get some and when I touched the pot all these beetles hit the table then took off flying.

 

[TigerKat]

Woo-hoo Knights and Kyle! Kathy -- What does the coach mean he wants to save Kyle's arm in case they fall into the loser's bracket? Would that game be sooner or something?

I haven't been able to get Johnny's take on it but I'm thinking it would be sooner and a lot more games to make it back to the finals, so he'd need as many pitchers available as possible. Then also it may have been a pitch count issue, that's why I wish I were there, I'd know these things.