Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Sept 13, 2005 23:35:24 GMT 10
What's everyone putting on their dinner tables today.
I have planned~
Steak, baked taters, salad and green beans.
Ice Tea and no dessert..lol
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Post by lucie on Sept 14, 2005 6:51:14 GMT 10
I don't know...I think we will go get a pizza today. Bad, bad me not to cook....lol...  Your supper sounds good Carolyn!  |
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Sept 14, 2005 7:05:27 GMT 10
Thanks Lucie...We don't buy steaks out. Dh loves the way I fix steak and since we both prefer it well done, we only get it that way by cooking it at home. I do it under the broiler. It is done, browned, and not red or bloody..ick...and it is tender.
I treat him to steak about once a month..
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Post by lucie on Sept 14, 2005 7:46:23 GMT 10
Carolyn, when I cook steak too long it stiffens. Tell me, you mean you out your steak in the oven? Do you put special seasonings? Whta kind of steak do you buy so that it is tender?....I'd love to have the details how you do it. Pierre LOVES steak but we rarely have it. I usually do it on the stove top in a pan. He likes it medium rare. The kids don't....they think Pierre eats raw meat. lol....
I'd love to try a different way. My boys never want to eat steak. Not that I complain, since it's expensive but still, I'd like them to eat it sometimes.
Oh I had a change of plans about our supper. I feel bad spending $30 for pizza. So the kids are having frozen nacho dinners and chicken nuggets to heat in the microwave. This way we save 20$. And Pierre and I will have left over spagetti.
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Post by braided-rug on Sept 14, 2005 11:02:21 GMT 10
We had a change of menu and at the last minute while doing our small shop I got the ingredients for Paella. The grocery had cooked chickens. Usually it has a can of prawns or crab, there were people in the grocery having tours on how to cook low fat. It is a tiny shop and I forgot the canned fish lol. The recipe has scallions/spring onions, tomatoes, lemon pepper, kabana or sausage you serve with nuts etc. at a party, ie it is already cooked. And of course rice.
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beth2
Post Mistress
Posts: 249
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Post by beth2 on Sept 17, 2005 17:58:57 GMT 10
Our dinner tonight:
Mince (ground beef) patties with lots of finely chopped veges - onion, mushrooms, capsicum, garlic, kumara/sweet potato, shredded carrot - plus smoked paprika, cracked black pepper, salt, wholegrain mustard and a wee bit of breadcrumbs, then coated in flour and baked in the oven. Served those on toasted hamburger buns.
Baked beans with a bit of sugar, wholegrain mustard, onions and bacon.
Cole slaw - shredded green and purple cabbages, shredded carrots, mayo, wholegrain mustard, vinegar, sugar.
Mmmm...if you've never tried 'hamburgers' like this, do. They're yummy and so full of flavor.
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Post by braided-rug on Sept 17, 2005 21:55:23 GMT 10
We haven't done osso bucco for years. This time we did it on the stove top, one because the casserole we used to use is probably a bit tiny, and two the oven door has been terrible, it was fixed today from parts at the dump, they put things like stoves in a line and you can come up and see if there is anything you can use. Our oven door is great now!
The stove top recipe was slightly different and used anchovy sauce in it. It was less fatty than our old recipe. And even our little guest ate it up. All the kids did, so it was very good. It didn't have wine in it like the other recipe either.
We have one roast beef in the freezer, also for the French dip sandwiches, then a roast pork for a kumara, thing, I think with rosemary and anchovies?
Maybe I should start an anchovy thread?
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Post by braided-rug on Sept 17, 2005 21:58:35 GMT 10
Beth do you have hamburgers with the lot at fish and chip shops there, I am assuming that you do.
Your tea sounded nice.
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Sept 18, 2005 0:54:44 GMT 10
Lucie~
I buy Rib Eye Steaks, becuase they have a bit of fat still attached. I trim all but a bit of that as fat keeps the steak juicy and tender.
Then I beat the steaks using the side of a saucer. Or you can use a meat mallet if you have one.
Then I rub the steaks with seasoning salt, put them in a glass baking dish, and put the up under the broiler. I leave the oven door ajar. And you have to watch them closely. I cook until one side looks browned and then flip them over and do the other side quickly. When I remove them from the broiler, I melt a pat of butter overtop.
I serve them with saute' mushroom and onions. Yum
Let me know if you need more assistance. You can use any kind of steak this way. I just find that Rib Eye works well.
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Your supper sounds good Carolyn! 
