What's for Dinner - Sunday 7/12/09?? - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: What's for Dinner - Sunday 7/12/09?? (/showthread.php?tid=84777)

What's for Dinner - Sunday 7/12/09?? - cjs - 07-12-2009 I have no idea - will wait and see what you all are up to and get some ideas. (do know what we're having for dessert tho. ) For brunch pizza has been requested - spicy sausage, caramelized onions and don't know what cheese yet and a little bubbly. (Cheese, darn, since Bill mentioned Tallegio, can't get that out of my mind. But, I've never seen it in our little burg gotta make those sandwiches) What are you all up to? Re: What's for Dinner - Sunday 7/12?? - BarbaraS - 07-12-2009 It's Spinach and Three-Cheese Manicotti from the Cuisine for Two. Paired up with homemade meatballs and roasted garlic on Italian bread and Caesar salad. Barbara Re: What's for Dinner - Sunday 7/12?? - labradors - 07-12-2009 Tamarind-Glazed Turkey Burgers Bon Appétit - July 2006 - Katy Sparks Yield: Makes 8 Ingredients: Glaze: 2 tablespoons canola oil 1 tablespoon minced peeled fresh ginger 1/2 cup tamarind concentrate* 1/2 cup honey 1/4 cup water 2 tablespoons fresh lime juice Burgers 1/2 cup mayonnaise 1 tablespoon minced peeled fresh ginger 2 teaspoons salt 1 red jalapeño chile with seeds, minced 1 teaspoon ground black pepper 1/2 cup chopped green onions 2 1/2 pounds ground natural turkey Serving: 8 4-inch-diameter rolls (such as potato or kaiser), split horizontally 8 large thin red onion slices 8 large 1/3-inch-thick tomato slices 8 lettuce leaves Instructions: For glaze: Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools). Mix in lime juice. Do ahead: Can be made 2 days ahead. Cover and chill. For burgers: Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend. Mix in green onions. Add ground turkey and blend gently (do not pack tightly). Shape mixture into eight 1/2-inch-thick patties and arrange them on a small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill. Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom. Brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately. *Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It's available at Middle Eastern and Indian markets, and at some Asian markets. Test-kitchen tip: Combine and shape the turkey mixture gently to ensure juicy, tender burgers. Meat that is overworked becomes too compact and results in dry burgers. ---------- Since I can't get ground turkey here, I'll be using ground chicken. Also making just half of this recipe. Re: What's for Dinner - Sunday 7/12?? - Mare749 - 07-12-2009 We put a beef brisket in the smoker this morning. The kids are all coming over later for a bocce ball tournament, so we'll slice it down for sandwiches, along with some roasted corn and potato salad. Re: What's for Dinner - Sunday 7/12?? - Gourmet_Mom - 07-12-2009 Labs, I'm copying that one. I like the sounds of it, and will be able to hit the Asian market this coming week...OS has to go take care of some college business. We were looking at the half pigs at the grocery store, but the Boston Butts were right beside them. William has such a weakness for those things! So BBQ sammies with slaw and fries on the side. (He also has a weakness for Jean's Pineapple Crisp. A fresh pineapple magically appeared in my buggy at the checkout...LOL!) Re: What's for Dinner - Sunday 7/12?? - labradors - 07-12-2009 I still need to try the Pineapple Crisp, especially since it's possible to get fresh pineapples for $1.05-$1.35 here. Just been making too many other things, so far, or busy with other tasks (e.g. removing viruses from people's computers - one of which had 2275 infected files ). Re: What's for Dinner - Sunday 7/12?? - cjs - 07-12-2009 "one of which had 2275 infected files" ohhhh, it hurts to read that!! Hope you get to try it one day, labs, it is tasty. Re: What's for Dinner - Sunday 7/12?? - Harborwitch - 07-12-2009 We're doing a lamb shoulder roast on the grill, with sweet potato quesadillas (from the new LCBO mag., some fresh grilled corn, and grilled pineapple. Fruity margaritas are on the menu too. Re: What's for Dinner - Sunday 7/12?? - Mare749 - 07-12-2009 Labs, Jean's Pineapple Crisp is about the best dessert we've had in a long time. Go ahead and make it, you'll eat the whole thing! I've made it with variations, but the original recipe seems to be the best. Forgot to mention earlier, I made two batches of the Cream Cheese ice cream today using 1/3 less fat cream cheese and whole milk. It tasted pretty amazing right out of the ice cream machine. I put it in the freezer for a couple hours, so we'll see how it is later when the kids are here. Re: What's for Dinner - Sunday 7/12?? - Gourmet_Mom - 07-12-2009 "Labs, Jean's Pineapple Crisp is about the best dessert we've had in a long time. Go ahead and make it, you'll eat the whole thing!" Yep! William can! The scary part is, you probably have everything else in your pantry. That's my problem. As long as pineapples are pretty cheap, for us, and available at the local grocery, I'll probably be making this regularly. "we'll see how it is later when the kids are here." You're going to be glad you made a double batch Maryanne! You MIGHT actually have a LITTLE bit left for the two of you after they leave! Are you putting anything on it? Or just serving it as is?