StaggerLee Posted May 8, 2009 Report Share Posted May 8, 2009 Burgers and corn. Link to comment Share on other sites More sharing options...
bouche Posted May 8, 2009 Author Report Share Posted May 8, 2009 Meatloaf!Queen!haha. oh you didn't mean the band. meatloaf can give you so much pleasure after the original meal. there is nothing like a good meatloaf sandwich with some tomato sauce on good italian bread (like dirienzo's does).Tonight.... grilled brined pork chops with some roasted sweet potatoes and something green. Link to comment Share on other sites More sharing options...
rubberdinghy Posted May 8, 2009 Report Share Posted May 8, 2009 ST. HUBERT, and their not so well treated chicken! Link to comment Share on other sites More sharing options...
MarcO Posted May 9, 2009 Report Share Posted May 9, 2009 we're debating maybe doing a Japanese place - Sapporo, in downtown Hamilton. Yeah, it's technically a "buffet" but the sashimi is excellent and they cook to order from the checklist menu, it's not a hot tray place at all.I feel indecisive because as much as that would be excellent, I feel I could almost have a bagel and cream cheese, later on some kielbassa sliced up, call it a night and still be satisfied, $25 heavier. Link to comment Share on other sites More sharing options...
meggo Posted May 9, 2009 Report Share Posted May 9, 2009 pork tenderloin and fresh veggies from bryson Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 9, 2009 Report Share Posted May 9, 2009 drunken chicken with the Mo in law Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 9, 2009 Report Share Posted May 9, 2009 We're doing steak with a red wine pan sauce, sauteed fiddleheads and a baked potato with sour cream and chives. Link to comment Share on other sites More sharing options...
AD Posted May 9, 2009 Report Share Posted May 9, 2009 cajun grilled chicken, wild rice, chickpea and lentil salad Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 9, 2009 Report Share Posted May 9, 2009 Please post your salad recipe AD. Link to comment Share on other sites More sharing options...
AD Posted May 9, 2009 Report Share Posted May 9, 2009 1 can lentils, drained1 can chick peas, drained2 large tomatoes, finely chopped1 bunch green onion, finely chopped1 cup finely chopped parsley or coriander1 large red pepper, finely chopped¼ cup olive oil¼ cup lemon juice½ tsp salt½ tsp pepperCombine all ingredients and serve. Link to comment Share on other sites More sharing options...
headymamamyrna Posted May 9, 2009 Report Share Posted May 9, 2009 Chicken pot pie,salad and Wine! Link to comment Share on other sites More sharing options...
MarcO Posted May 10, 2009 Report Share Posted May 10, 2009 japanese it was - mmmmmm, sashimi. mmmm bbq beef ribs. mmmmm tepenyaki steak & green onions. mmmmmm pulled noodle seafood soup. mmmmmm. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 10, 2009 Report Share Posted May 10, 2009 MMmm indeed. Link to comment Share on other sites More sharing options...
StaggerLee Posted May 10, 2009 Report Share Posted May 10, 2009 Pizzas: Pear, caramelized onion, rosenborg, walnuts, parsley pestoApple, onion, cheddar, pecans, rosemary pesto Link to comment Share on other sites More sharing options...
meggo Posted May 10, 2009 Report Share Posted May 10, 2009 i found the fiddleheads tedious and weird. but i should add - we made an aioli which was deelish! for use as a pasta sauce: 1. cook [on low] 3 tablespoons of garlic w/ 3 tbsp of olive oil [be really careful not to overcook the garlic!]2. when the garlic is foaming and straw coloured [roughly 10 minutes] remove from heat3. add some red pepper flakes, parsley, and 2 tbsp lemon juice to your cooked garlic4. also add one more tbsp of garlic and 3 more tbsp of olive oil5. toss with your pasta [we used spaghetti] -- you can add some pasta water or chicken broth to loosen up your sauceso yummy! Link to comment Share on other sites More sharing options...
d_rawk Posted May 16, 2009 Report Share Posted May 16, 2009 i found the fiddleheads tedious and weird.Tedious! Oh man, that made me laugh.I liked 'em. You won't be too sorry to know that you've missed out on another batch of fiddleheads this week. I followed a tip to boil them for a few minutes before sauteeing them, and this helps a lot. I don't care how much you wash them, you should see how much dirt and such comes off of these things in boiling water! They pretty much clean themselves this way. It also makes them more tender to the bite - they were a bit crunchy in our pasta creation.Using your above aioli recipe, a mishmash of veggies (including the fiddleheads), quinoa pasta and some tamari sauce for fun.I know that you've vowed to never eat them again, but I have to say, these are pretty darn good. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 18, 2009 Report Share Posted May 18, 2009 We mixed ours with the asparagus this week. I just did a quick sautee of onions and garlic, then added the asparagus and fiddleheads and finished with butter, white wine, salt and pepper. Link to comment Share on other sites More sharing options...
bradm Posted May 25, 2009 Report Share Posted May 25, 2009 Red potatoes, cubed, boiled, then fried along with chopped onion and red pepper, along with a Marc Angelo pork medallion, cooked in the frying pan along with the potatoes/onion/pepper. Accompanied by "Travigne" Chardonnay 2007.Aloha,Brad Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 26, 2009 Report Share Posted May 26, 2009 I do Fiddleheads in grated carrot and orange zest and juice. Saute the carrots for a minute or 2 in butter add the zest, then the ferns. Add the juice and reduce by half. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 26, 2009 Report Share Posted May 26, 2009 Mmmm that's a great idea. The sweetness from the carrot and sour from the citrus would be delicious. I'm going to try that next time. Link to comment Share on other sites More sharing options...
rubberdinghy Posted May 26, 2009 Report Share Posted May 26, 2009 is basil flavoured pasta too much with basil pesto? Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 26, 2009 Report Share Posted May 26, 2009 Probably not too much, maybe more redundant. Link to comment Share on other sites More sharing options...
rubberdinghy Posted May 27, 2009 Report Share Posted May 27, 2009 It was tasty nonetheless. Link to comment Share on other sites More sharing options...
bradm Posted June 22, 2009 Report Share Posted June 22, 2009 (edited) Tonight, I'm having a two-egg omelette, done over sauteed diced onions, filled with a diced plum tomato and some grated fontina cheese, and done up sandwich-style in some whole wheat bread; my wine choice tonight is Inniskillin 2007 Cabernet Franc.Aloha,Brad Edited June 22, 2009 by Guest Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 23, 2009 Report Share Posted June 23, 2009 Where's the best fish and chips in the city....Elephant Castle has been the best I've found.not so good...Kelsey's...they made the list. Link to comment Share on other sites More sharing options...
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