Hey Grandpa, What's For Supper?

[Morgaine]

Teriyaki Chicken with veggie fried rice and egg rolls(Chungs)

Teriyaki Sauce
1/2 cup soy sauce
1/2 cup water
1/2 small onion, cut in large chunks
1-2 garlic cloves quartered
2 nickle sized peices of fresh ginger, peeled and quartered
1/3 cup pineapple juice
1/4 cup sugar
2 tbl vinegar
1 tbl cornstarch

In a saucepan, put the first five ingrdients. Simmer for 10 min then strain off onion, garlic and ginger. Put the liquid back in the pan and bring to a boil. Add the next three ingredients and bring back back to a boil, stirring to dissolve sugar. Combine cornstarch with 1/4 cup of water and then add to saucem mixing in well and remove from heat when starting to thicken. Use 1/2 as a marinade for chicken and then grill. Or cut up chicken, brown and then simmer in sauce until done.

Veggie fried rice
1/2 small onion, diced
1 cup frozen peas ans carrots
1/2 cup frozen corn
1-2 cups frozen broccoli floretts
any other leftover veggies you have or want to add
4-6 eggs, I pre scramble mine because my pan is not big enough to hold it all and cook the eggs on the side
2 cups rice, cooked and cooled
2-3 tbl oil or butter
3 tbl soy sauce or 2 tbl of teriyaki sauce

Mix all the veggies and rice and 1/2 of the soy sauce. Mix in your pre scrambled eggs now if you are cooking them. Heat your oil in your biggest pan or wok. Add the rice and the remaining sauce and cook for five minutes, constantly stirring. If you didn't pre cook your eggs, push rice to the side and add butter if you need it and scramble the eggs and then mix them into the rice. Keep cooking rice until veggies are cooked all the way through.

Thats it.

 

[Yogiman]

Okay, it's offical now.
Tonights supper is:
Shrimp Creole w/rice
Fried Pearl Reef Oysters from Abbeville, LA ( in honor of MissPrissy's love for oysters)
French Fries
Cole Slaw
Garlic Bread
Iced Tea

And there are more recipes for shrimp creole than for chocolate cake.

 

[MissPrissy]

OH! I want oysters! I decided on ocean perch and I have jumbo sized shrimp to go with them.

Do you fry theoysters light so they are still soft or do you like them a little more done? I can eat them raw but I like them a little beyond lightly fried for some reason.

You have me wanting a nice oyster cocktail now!

 

[SeaChick]

You are all making me hungry!!

Last night we had yellowfin tuna seared with a fennel-herb crust (rare in the middle..YUM!), thyme-and-rosemary roasted baby potatoes (from our organic farmer's CSA), orange-garlic broccolini, arugula salad, and for dessert a homemade, heart-shaped chocolate ganache cake. To drink: Aria sparkling Pinot Noir (pretty Valentine's day pink, but dry not sweet) and a french Cardonnay/Viognier/Rousanne. (I may have had one glass too many of that.)

Not sure abut tonight, since it's just Olivia and I, but tomorrow we're doing a super-slow-roast of a Top Round from our organic grass-fed steer, Ollie. I'll make parsnip rolls to go with it, mash some of the CSA Yukon Golds, and roast some carrots too.

Hey, a question for you folks who eat farm beef.... I got my roast out of the freezer a couple days ago and it's been in the fridge. The farmer said it's fine for up to a week or so in there. Yet, after it had completely defrosted (it's maybe 5#) the meat looks pale and there's a TON of blood in the package. Why did it lose all its "juice"? Is that normal? Will it be horribly dry? Can I do anything with the blood when I open the package tomorrow?

Thanks!!!!

 

[Wildsky]

Seachick, yeah my beef loses alot of blood when I defrost it..... mine comes in plastic then paper wrapped - the wrap is always soaked through.


I just wanted to say Oysters are NASTY!!!!!!

 

[SeaChick]

Hi Chelly-

Oh, thanks for that. I guess its normal then! It's the first big roast I have defrosted and there's just SO MUCH blood. CAn you do anything with the blood? Feed it to the chickens? Cook it first?

And I'm sorry I have to disagree, oysters -provided they are super fresh and from clean open water- are AWESOME. WE have some gorgeous ones here in Maine!

Stacey

 

[4F FARM]

OK Seachick,

I need a recipes. Parsnip rolls sound yummy! I wonder if the kid will eat them.

The orange garlice broccolini sounds good too.

All my poor family gets tomorrow is sesame chicken, chicken almond subgum, and lo mein. (In North Idaho, the best Chinese food comes from my kitchen)

 

[Wildsky]

Quote:
I guess you could throw the blood and juices in with a stew or gravy (?) bet missprissy would have good ideas.

Perhaps I've never had a GOOD oyster.... ones I looked at looked like SNOT - EWwwwwwwwwwwwww

 

[Redfeathers]

Potato & Bacon soup with Onions and garlic. Fresh baked french bread. No ideas for dessert but we don't often have it anyway.

chop up the bacon, fry until crisp then drain.

Chop up onions (or leeks) and peeled potatoes while the bacon is frying.

Add the onion to the bacon and saute until the onions are translucent.

Add milk to soup pot until it covers the potatoes, depending on how many potatoes you peel and chop. I chop enough for a full soup pot so we can have left overs, so around 7 to 9 potatoes. As the soup cooks I add water or chicken stock so the soup is thick but not too thick.

Season to taste as it cooks. I use garlic and onion powder, salt or seasoned salt and pepper. Paprika is good in this as well.

Sorry I don't have better measurements, I hardly ever measure when I cook.

This is a thick, warm and comforting soup that you can make as thick or thin as you like. Be prepared to add more seasonings then you would expect because the potatoes soak it up.

Yummy stuff.

 

[Yogiman]

This is harder than watching the Food Channel. Food, Food, Food. But what a better subject?

Yes, MissPrissy, I do prefer my oysters fried a little more on the crisp side. Raw oysters, lovem! Oyster Bienville, my favorite. Oyster Loaf, to die for. But then come to think about it, I've never met an oyster that I didn't like.

Seachick,
What you are seeing with your roast is a natural process whereby beef will do that in the fridge. That is how meat is aged. It will lose the moisture and then draw it back into it. We used to put pans under the carcasses in the cooler at the slaughter house for that reason. If you have ever had truly aged beef then you know the flavor and tenderness of it. The loss of the moisture and then the process of drawing it back in is believed to tenderize the meat. Make sense or is it clear a mud now?