What's on the menu for everyone today??
Up in the air here.
Up in the air here.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
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What's on the menu for everyone today??
Up in the air here.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
Grilled lamb chops (though I have no clear idea of what to marinade them in or a sauce for them), couscous with toasted pine nuts and broccolini.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
Trixxee, you could give your chops an Italian twist, issue 70 has a recipe for Lamb chops with Bistecca oil, easy and very tasty. I've used it on beef & pork.
Grilling here also. From the new issue, I'm making the Mexican baby back ribs with ancho chili BBQ sauce and corn on the cob. ▼
I made a Vietnamese style salad that will have cold rice noodles on the bottom and a light Asian dressing. Also have sliced chicken breast marinating that will be skewered and basted with teriyaki while grilling. Nice light meal for a hot day.
Maryann
"Drink your tea slowly and reverently..." ▼
Trixxe, my favorite way is just S&P and after grilling/cooking drizzle with a balsamic reduction.
Maryann, would you make note of the light Asian dressing ingredients, please - can always use another idea.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
We've got Boston butts on the grill. Dinner will be kinda late, sadly. I brought work home, and William took Andrew out to do a topo of a field before the man's beans started sprouting. So the pork went on later than I would have liked. I'll do KFC coleslaw to go with and maybe some corn bread.
Daphne
Keep your mind wide open. ▼ ▼
Doesn't that look good Susan!
Thanks Blane and Jean for the suggestions. ▼
Jean, the light dressing that I was referring to is a Cuisine recipe for Nuac Cham. This is the way rice vermicelli is served at my favorite Vietnamese restaurant.
In a large bowl, put cooked and cooled rice vermicelli on the bottom. Add a layer of fresh bean sprouts, crisp lettuce, and cucumbers. Add some mint leaves, basil, or thai basil leaves or a combination of all three. Sprinkle the top with finely minced peanuts. Drizzle the dressing over the top just before eating. Note: This is very tasty topped with a nice crispy spring roll cut into 3 or 4 pieces. Can also be topped with minced cooked chicken, pork, shrimp, and is sometimes topped with spicy pork meatballs.
Maryann
"Drink your tea slowly and reverently..." |
Saturday's dinner, 6/25/16??
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