| New "dinner" thread | |
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| Tweet Topic Started: Sep 5 2009, 03:12 PM (815 Views) | |
| Gringa | Sep 5 2009, 03:12 PM Post #1 |
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OK - so I assume everyone is grilling this weekend? I have sea scallops and rib eyes ready - - - - - - finally found a premium beef supplier here ------FINALLY!!!!! They have the best steaks! Yum...... |
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| Manna Pro | Sep 5 2009, 03:15 PM Post #2 |
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Manna Pro
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I'm grilling like crazy this whole weekend.. This is my favorite holiday..I'll formulate the full weekend list and post it later.. |
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| Gringa | Sep 5 2009, 03:16 PM Post #3 |
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And post some photos, too. |
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| NoorAnisa | Sep 5 2009, 03:19 PM Post #4 |
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I made coconut curry with zucchini squash. |
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| Gringa | Sep 5 2009, 03:26 PM Post #5 |
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RECIPE!!!!!! Please, that sounds great, Noor. I have a new jar of organic curry I am dying to try in the right dish. |
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| Manna Pro | Sep 5 2009, 03:26 PM Post #6 |
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Manna Pro
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Ok..You too You know I never like cheap cuts of meat, but my wife grew up on them so she brought a $15 Brisket the other day..So I smoked it for 8 hours and she put it on really soft foot long buns..It was awesome. Best sandwich ever- I guess thats how they do it in Texas- Bar b Que... ![]() ![]() |
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| Gringa | Sep 5 2009, 03:31 PM Post #7 |
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Manna, if you slow cook brisket on the grill like you did,, there is hardly a better meal to be had - It is fabulous on crisp bread rolls - just about 30 minutes before you pull it off the grill, slatter it with your favorite BBQ sauce and let it almost burn.... to die for. I know they sell brisket here, I haven't found it without the arachara marinade.... but I will. I was thinking about this the other day - - - yum.... Also, the Bailey country store use to sell a Santa Maria Tri-tip steak that was to die for. I slow cooked it on the BBQ grill. I wonder if they still sell it - are they even open any more? |
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| AspenValley | Sep 5 2009, 03:32 PM Post #8 |
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Curry here, too, tonight. Tomorrow I'll probably grill some fish and Monday I will be working. That is, if I get over this nasty sinus infection. That's why I'm hanging around on message boards today instead of doing something productive. Here's the curry recipe, although warning, it makes a TON, lots more than the six servings it says it makes, but you can freeze some for another meal. Vegetable and Chickpea Curry (Prepared in Crock Pot) Ingredients: 1 tbs evoo 1 1/2 cups chopped onions 1 cup (1/4-inch-thick) sliced carrots 1 tbs curry powder 1 tsp brown sugar 1 tsp grated peeled fresh ginger 2 garlic cloves, minced 1 serrano chile, seeded and minced 3 cups cooked chickpeas (garbanzo beans) 1 1/2 cups cubed peeled baking potato 1 cup diced bell pepper 1 cup (1-inch) green beans 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp ground red pepper 1 (14.5-ounce) can diced tomatoes, undrained 1 (14-ounce) can vegetable broth 3 cups fresh baby spinach 1 cup light coconut milk 6 lemon wedges Heat oil in large nonstick skillet over medium heat. Add onion, and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker (crock pot). Stir in chickpeas (garbanzo beans) and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours *NOTE* (mine took 3 hours) or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges. Yields: 6 servings ( serving size 1 1/3 cups) Suggestions: Serve over couscous. I used brown rice. |
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| Manna Pro | Sep 5 2009, 03:37 PM Post #9 |
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Manna Pro
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Yeah under new ownership..I haven't been in there since. I'll check it out. |
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| Gringa | Sep 5 2009, 03:41 PM Post #10 |
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evoo - hahaha - Rachael Ray Thanks for the recipe. Noor - where is yours? |
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