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Dinner Tonight? (2-2-09)

Tomorrow Im making a big batch of eggrolls. I like to load them with ground sirloin, shrimp, shredded cabbage, shredded carrot, grilled green onion, minced celery, oyster sauce, soy sauce, garlic, sesame oil and a splash of fish sauce.
 
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I'm way jealous of Cathy's/Eddie's fried shrimp, cookie's Mexican, janie's eggrolls, IC's manicotti, and jfain's venison w/ cherry sauce! (jfain, I was the chef at the Fairbanks Princess Hotel in the mid-90's and on the menu I had Tournedoes of Venison, trimmed from the tenderloin in petite medallions, served atop crunchy/buttery rosemary-garlic croutons w/ a sauce of demi, cognac, dried cherries and a swirl of whole butter. YUM!)

Why am I SO jealous of ya'lls menus tonight? Because for the 4th night straight I had re-heated BEEF BARLEY SOUP! AGGGHHH!
 
chubbyalaskagriz said:
I'm way jealous of Cathy's/Eddie's fried shrimp, cookie's Mexican, janie's eggrolls, IC's manicotti, and jfain's venison w/ cherry sauce! (jfain, I was the chef at the Fairbanks Princess Hotel in the mid-90's and on the menu I had Tournedoes of Venison, trimmed from the tenderloin in petite medallions, served atop crunchy/buttery rosemary-garlic croutons w/ a sauce of demi, cognac, dried cherries and a swirl of whole butter. YUM!)

Why am I SO jealous of ya'lls menus tonight? Because for the 4th night straight I had re-heated BEEF BARLEY SOUP! AGGGHHH!
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That's just almost exactly how I made mine too. I butcher my own deer so I cut the prettiest litte tenderloin, tied it browned it all over in a skillet then in the oven and once it was 120 in the middle (very pink but not bloody) I cut it into petite medalions. They were so pretty. No croutons for me but for the sauce I did a sauce of Red wine, demi, dried cherries and about a Tbls of butter to finish it off. I wish I had taken a picture.

Sorry about the beef and barley soup rut. Maybe try a nice salad with it to give you some difference in texture? That is if you are done with the pot yet. Personally I love soup and if it's good (meaning not from a can) then I can eat the same soup happily every day for a week.
 
RE: "beef and barley soup rut"

Well- the soup actually was/is delicious... it's just that I cooked a huge pot and even after freezing some- I still had to eat a bowl each night just to deplete it all! The good news is, I ate the final bowl of it tonight, and tomorrow I'm having a friend over and we'll order-in Thai... then Sunday I'm having family over for a Mexican spread to include chicken tacos and shrimp/scallops fajitas... along with butterscotch-meringue pie and pineapple upside-down cake requested by my Dad...
 
chubbyalaskagriz said:
Why am I SO jealous of ya'lls menus tonight? Because for the 4th night straight I had re-heated BEEF BARLEY SOUP! AGGGHHH!
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Kevin,

Now I have to be a smart azz here, and ask why in the heck did you not freeze single servings of that soup for future occassions? Instead of trying to eat it all up until you are sick of it:confused:

Do I need to mail you a box of freezer containers;) Really I wouldn't mind:rolleyes:

Love ya', Cathy;)

P.S.
OK and now I will rub a little salt in the wound for good measure (at least until you learn your lesson) our meal tonight was Fried Mushrooms, Buttermilk Battered Freid Cube steaks, Mac & Cheese, green & white baby lima beans, & homemade buttermilk biscuits!

OK I am going for now, before you decide to throw a rock at my head for being such a wise-guy! hee-hee
 
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RE: "Now I have to be a smart azz here, and ask why in the heck did you not freeze single servings of that soup for future occassions"

Ha! Cathy- you troublemaker! I actually knew what kind of mess I was getting myself into... Still...

I was scheduled to go into work 2 hours early each night this week... so I planned to have the thick, fortified soup made ahead to eat each night just to aid me in not having to cook each night. It's worked well- but after nearly a whole week of eating the same thing- it's beginning to get old!

(Supper at your house tonight sounds heavenly!)
 
chubbyalaskagriz said:
RE: "Now I have to be a smart azz here, and ask why in the heck did you not freeze single servings of that soup for future occassions"

Ha! Cathy- you troublemaker! I actually knew what kind of mess I was getting myself into... Still...

I was scheduled to go into work 2 hours early each night this week... so I planned to have the thick, fortified soup made ahead to eat each night just to aid me in not having to cook each night. It's worked well- but after nearly a whole week of eating the same thing- it's beginning to get old!

(Supper at your house tonight sounds heavenly!)
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Oh-h-h-h I see a great plan in theory. But anything over & over again no matter how good does get to tasting blah after the first 2 days!
I love beef and barley, except the last batch I made I hated it I think I used too much barley:( Oh well not every dish is always a winner...we ought to start a thread on our FLOPS!!!!:rolleyes: That would be a long long thread that is for sure:D
 
We had pancakes with turkey sausage for lunch and grilled shrimp with roasted asparagus is planned for a late night dinner.
 
chubbyalaskagriz said:
Well, you asked for it, Cathy!
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I sure did, at that! You know the thread is cool, thanks for starting it Kevin. I love reading about flops for some reason! My philosophy: it kind of shines the light on our humanity and that we can laugh at oureslves and not take it all too seriously:D Life after all is a GRAND ADVENTURE, FLIPS, FLOPS AND ALL!!!
 
Today I made a big pot of spaghetti and meatballs.
It was funny when I took Jon for physical therapy they smelled garlic and herbs on his clothes where I had been cooking before he went.
 
Tuesday's dinner was......

I made some jambalaya, with sausage and med. size shrimp, it was Good~
Cookie :)
 
Monday (Oscar Night) I used-up the last of the summer '08 King Salmon (Dad caught them on the Kenai, Nan!).

Seared it in some hot pepper oil then served atop some red-chili paste/basil/ginger linguine w/ some broccoli tossed in. Served it w/ fresh Thai spring-rolls grabbed from the deli by my Dad.

And since Dad requested these several days back- I also made a butterscoth-meringue pie and a pineapple upside-down cake. (He took the left-overs to his canasta group, next morning!)

Tuesday night I ate the salad-bar at our local Ruby Tuesdays w/ our pastor and his wife...
 
cookie said:
I made some jambalaya, with sausage and med. size shrimp, it was Good~
Cookie :)
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I was going to do something cajun today but the ricotta needed to be used up. I think I will save my cajun cooking for the weekend when I have more time.
 
I had some left over shrimp so I used it in a alfredo, mushroom sauce and poured it over angel hair pasta with garlic bread. Cookie :)

:) Your home-made ricotta sounds Good!
 
My fridge went on the fritz Monday, so I haven't bought groceries...

...so tonight at my house it was comfort food from my childhood concocted from pantry-staples... the basic plain red-lable Campbell's chicken-noodle soup, and a grilled cheese made w/ jarred cheeze whiz on Brownberry Wheat Bread (pulled from among the first-aid kit, bottled water, & energy granola bars from the "blizzard/tornado kit" I keep in the back of my pantry.
 
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