What Did Ya'll Have For Dinner Tonight?

[Burnham]

Stuffed poblano peppers.

 

[CurSedVoyce]

That would have gone good with the tacos and beans

 

[stikine]

Sheet pan sticky sweet and sour chicken.

 

[stikine]

Very good but a bit of a pain to make.

 

[CurSedVoyce]

Bet the pan fun to clean to

 

[stikine]

It's still on the counter 😂. I did line it with parchment first so that should help out.

 

[CurSedVoyce]

Parchment for the win. Makes bbq and many other oven tasks simpler.
Meat loaf too.

 

[Burnham]

Yup. M is a loud advocate of parchment paper in many of her baking recipes. As the washup hand, I can readily concur .

 

[stikine]

Wing-it stir fry tonight.

 

[stikine]

Just baiting @stig potato, zucchini, and tomato Gratin.

 

[stikine]

With chicken paillard for the carnivores.

 

[stig]

When I saw your stir fry picture, I thought: "Now why did he have to ruin it with those".

Lasagne here.
Got home from Island Møn finally and found a lot of ripe tomatoes.
So right now I'm simmering a huge batch of tomato sauce and will later make a bunch of lasagne for today and the freezer.

If i don't reduce the tomato sauce enough, the mail order bride will say: " That is not sauce, that is tomatoes and water!".

Schweiz being part Italian, there are things one just can't get away with.

 

[lxskllr]

Schweiz being part Italian, there are things one just can't get away with.

Is she from the Italian part? Is there a lot of crossover amongst the districts?

 

[stikine]

Whipped up some pickled Jalapenos while making din din. We'll see how they turn out.

 

[stikine]

So, I am still trying to figure out if I like egg plant or not, since my childhood actually, this is baked over some pasta and greens on the side.

 

[stig]

Is she from the Italian part? Is there a lot of crossover amongst the districts?

She is from the German part, north of "the potato border" as the Swiss call it, because the German speaking folks sure love their taters.
There is some crossover, but when you go over the passes to Kanton Tessin, you really feel like you are in Italy.
Different style of houses etc.

I'm heading that way on sunday for a week, if the weather stays dry.
We are 3 guys on motorcycles going down to play on the pass roads, eat out every evening and drink some of their excellent wine.

 

[flushcut]

Pan seared Moroccan seasoned salmon over brown rice with green beans.

 

[stikine]

Steak night... moose of course.

 

[stikine]

It looks well done but is medium rare. I had Honey in the marinade which chars a bit.

 

[stig]

Some red and multicolored beets from the garden, cut into home fries and broiled in the oven.
With a Tahine, yoghurt sauce and a salad, also from the garden, of Lamb's lettuce, tomatoes, red onions and Turkish goat milk Feta cheese ( Not from the garden).

Gotta feed the mail order bride well, before I take off for her homeland.

 

[FireFighterZero]

Smoked pork roast.

Not pulled pork....just before that.

Did the potato cubes on the smoker too.

Zucchini and yeller squash with onion and a little olive oil on the gas grill. SPG and finish with a little Parma regiano.

 

[stikine]

Shrimp and grits tonight.

 

[Burnham]

M did smoked chicken tetrazinni.

Austin, your shrimp and grits looks way better than my regular shrimp and grits. I am taking notes!

 

[stikine]

Hey B, there is some Andouille in that recipe, but I think you can do without. I'll try to remember and flip the recipe to you tomorrow.

 

[Burnham]

I'll look forward to it. I like the corn, as well as the andouille. Good flavors there.