What are you cooking for dinner this weekend?

[echappist]

My wife’s been using this recipe from a Pillsbury cookbook that she’s had since 1985. The tortellini are handmade, but not by us. We are fortunate to have an Italian market about 5 miles from our home that makes tremendous specialty pastas and cured meats. The soup is pretty simple to make and is a very welcome treat this time of the year.

Thank you!

My previous attempts at soups haven’t turned out right, and i think some of the ingredients (e.g. fennel) got “wasted” in the process, as the fennel pieces were devoid of flavor toward the end of the cooking process. The recipe above seems more reasonable and doable. Will give it a try.

[robin3mj]

Ginger, BokChoy soup with dried Shitakes, garlic, and lemongrass, drizzled with some of Jess's friend Ben's homemade chili oil (Ben lived in China for 10 years). Very Tasty and just a bit spicy with a dollop of Chili Garlic paste.


Ben owns a small club/restaurant called RozzTox in downtown Rock Island if your ever in the Quad Cities.

This looks great. Most days for lunch I make a bastardized ramen at home with bok choy and whatever else is around. I’m looking to lighten up on the noodles, so mushrooms would probably help. I use Momofuku chili oil and various of the Little Goat or Bachans sauces to finish it.

[rydesteel]

In Keeping with the Asian theme, Larb Gai, Sticky Rice, Papaya Salad and Jaew (Thai Dipping Sauce) was for dinner tonight. Tasty, spicy and oh so good :>).


This is just a portion of my Asian Pantry. It's amazing how much of it I use in traditional recipes.

[mg2ride]

I don't do Asian, I do Redneck!

2 Pork butts, potatoes left over form Christmas and rendering pork fat to make Carnitas. About 2 hours into smoking.


8 Hours on the Smoker but not even close to done.


Finished over night in the oven. Pulled and Chopped.


We all need a cheap, good balanced Bourbon. Major back story on the spring but will leave that to another OT thread.

[fastupslowdown]

made a whole arctic char, stuffed with blood orange and fennel-Mike G


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[rydesteel]

I can do Redneck :>), nice choice of Whiskey as well. I did this for the car store last Summer for a Saturday Lunch. Pulled Pork and Carolina Slaw there were no leftovers :>). BTW that's a Smokenator 1000 in the Weber.

[echappist]

Technically a weekend meal, but cooked on a week night. Recipe largely derived from Thomasina Meier's recipe from The Guardian

Key differences being: chicken is spatchcocked and preseasoned, olive oil used in lieu of butter (find it much easier to work with), inclusion of carrots and celery, and increased amount of spinach.

[rwsaunders]

Friday night after a week on the road…Mrs. RW’s interpretation of the Brefoot Contessa’s Winter Minestrone. I can list list the recipe if anyone wants, but the key ingredients that make this so good are pancetta, butternut squash, cannellini beans, spinach and pesto.

[claritycycler]

Breakfast for dinner, why not? Freshly picked wild chanterelle mushrooms sauteed in butter to top an all organic cheddar cheese omelette.

[dgaddis]

Kabobs last night. Easy and awesome. Chicken, zucchini, bell pepper, onion, and some roasted cabbage. First time breaking out the grill in waaaay too long.

[fastupslowdown]

took a fish break and made Spinach-Turkey burgers which also has garlic, onion and some panko -Mike G

spinach-turkey.jpg

[fastupslowdown]

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Thai inspired steamed sea bream with a red cabbage, carrot, apple and walnuts slaw.
Wanted to do black seabass or red snapper but the seabream worked. Used Thai peppers, lime, scallions, ginger, garlic, soy sauce and sesame oil. Smelled awesome! -Mike G

[echappist]

My wife’s been using this recipe from a Pillsbury cookbook that she’s had since 1985. The tortellini are handmade, but not by us. We are fortunate to have an Italian market about 5 miles from our home that makes tremendous specialty pastas and cured meats. The soup is pretty simple to make and is a very welcome treat this time of the year.

I want to thank you for sharing this recipe. I didn't follow the directions exactly down to the letter, but I hope I got most of the important details down (frying of the soffritto in the fat rendered from the sausage, etc.). Regardless, it's given me another meal to take in veggies, all the while keeping me warm in the Wisconsin winter.

[robin3mj]

Staying home for spring break except for one night in Shenandoah so we plan to eat well. Tomahawk steaks tonight. My cousin and her family are coming through town tomorrow so I have some 48 hour pizza dough proofing. Aiming for a NY style crust rather than Naples.

[fastupslowdown]

Pesach is no problem. Hake baked in potatoes and tomatoes. -Mike G



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[fastupslowdown]

If it's Pesach, I'm having Spaghetti Squash. Definitely not missing bread


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[rwsaunders]

Fish tacos on the grille last evening, nicely coupled with a local IPA that was on the citrusy side.

[fastupslowdown]

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Cast iron Arctic Char on a bed of sauteed garlic-ginger lacinato kale. Couldn't be simpler or tastier. Its in my rotation

These days I seem to prefer Arctic Char to Salmon. It crisps better -Mike G

[rwsaunders]

Buttered chicken and naan last evening...nice and mildly spicy.

[htwoopup]

Buttered chicken and naan last evening...nice and mildly spicy.

You baking naan from scratch now? That would be more than I would expect even from your highly skilled baking and ovens.