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| 02-27-2024, 06:41 PM | #9549 |
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Crusty Old Navy Chief
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Asparagus Wrapped in Flaten Pork Chop and Bacon
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| 02-27-2024, 07:07 PM | #9550 |
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Private First Class
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^^^^ Fresh haddock, pork chops and asparagus..pasta with sausage....... Looks delicious. I had two cans of Progresso soup. Clam chowder and chicken noodle .. Lazy night... No pics, you'll have to use your imagination.
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| 02-27-2024, 07:15 PM | #9551 |
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Colonel
 
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Spaghetti with lardons and freshly grated parmesan. With salad. Bluets and grapes for dessert.
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| 02-27-2024, 08:13 PM | #9552 |
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Naval Aviator
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Chicken Pad Thai w/Fried Rice
Confession...tonight, a quick 'pseudo homemade' dinner; some store bought, some derived in-kitchen.
Nevertheless, prepared, seasoned...all enhanced at home 
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| 02-28-2024, 04:33 PM | #9553 |
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Cailín gan eagla.
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Lemon chicken, honey garlic pork, shrimp rolls and basmati rice.
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| 02-28-2024, 07:55 PM | #9554 |
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Crusty Old Navy Chief
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Leftover from the office lunch
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| 02-28-2024, 08:26 PM | #9555 |
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Colonel
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Chicken breast pan seared in sesame oil, with salad and grilled pita.
Grapes and bluets for dessert. |
| 02-29-2024, 12:40 PM | #9556 |
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General
 
68747
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Just had some Honey Sriracha Chicken from the City Kitchen.
Lightly battered chicken breast in a sticky honey sriracha sauce with a subtle spicy kick, paired with jasmine rice. |
| 02-29-2024, 12:56 PM | #9558 | |
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Private First Class
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Quote:
Nothing wrong with leftover pizza... with a slim Jim? Looks like a slim Jim?
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| 02-29-2024, 04:42 PM | #9559 |
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Cailín gan eagla.
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Drumsticks seasoned with homemade bread crumbs, potatoes, mixed beans, red cabbage.
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| 02-29-2024, 08:04 PM | #9560 |
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Crusty Old Navy Chief
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Something different after 4 Pizza meal in 24 hrs
Leftover Pasta and Sausage. |
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| 03-01-2024, 04:58 PM | #9562 |
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Cailín gan eagla.
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Steelhead filet with lemon juice, garlic butter, sea salt and peppercorn. Candy from the sea.
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| 03-01-2024, 05:56 PM | #9563 |
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Colonel
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Scallops in beurre noisette with potatoes persillade
Grapes for dessert. Variation of a recipe from Bruno Albouze. Servings: 1 3 medium-large scallops 2T butter EVOO salt 3T heavy cream 1/2c dry white wine (Chardonnay or sparkling wine) or white wine vinegar small clump of parsley 1 clove garlic 2 sprigs fresh thyme 1 bay leaf 10 black or green peppercorns capers Persillade: finely mince garlic and parsley, set aside. Boil potatoes, quarter, place in pan with persillade and 1T butter, toss over low heat. Pan sear scallops in EVOO and butter on medium heat, set aside. Using the same pan as the scallops, remove most of the EVOO and butter, add shallot, bay leaf, thyme, peppercorns and vinegar or wine. Cook shallots in herbs in vinegar over medium heat and reduce until almost dry. Add heavy cream and remove from heat. Whisk in 2T butter. Plate sauce, then scallops, then potatoes. Garnish with capers. Enjoy! Last edited by chassis; 03-01-2024 at 06:09 PM.. |
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| 03-01-2024, 06:16 PM | #9564 |
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Free Thinker
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I wanted pizza, but it's Friday night and IHSA (Illinois High School Assoc) has a tournament going on at the university, so the pizza places are swamped. Had to settle for microwaved burritos. Bleh.
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| 03-01-2024, 06:23 PM | #9565 |
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Crusty Old Navy Chief
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Plus de la même chose...
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| 03-01-2024, 06:32 PM | #9566 |
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Private First Class
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Swordfish steak with a spicey honey glaze, asparagus, and baby Brussel sprouts in a butter sauce.
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| 03-01-2024, 07:10 PM | #9567 | |
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Free Thinker
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Quote:
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