What's the best thing you made for dinner this week?

Reservations

I have benn doing very well with keeping with healthy eating this year. Out to dinner and breakfast once a week only. I think tonight may be Firkins. Oh yeah cut way back on the booze. I'm looking for something to make with some hots to it. Preferably vegetarian ot could add chicken. SOmething maybe Indianish. Anyone ?

Great! Can you post the recipe?

Anyone with a serious recipe?

Not every post has to be funny. I can take a joke as well as anyone. Post one and I'll laugh. This was suppose to be for people who want to share recipes.

Laughter is part of a good recipe for Life.
I'm sorry M sometimes I can't help myself.

This is my favorite curry. This looks pretty much the same as what we like, but I have not used this specific recipe. It is simple and very, very good.

quote:

Chicken Panang Curry

* Makes 2 servings

Ingredients
* 12 oz. Sliced Chicken Breast
* 1 package Coconut Milk Concentrate
* 12 oz. Water or Chicken Stock
* 2 tablespoons ground Peanuts
* 1 tablespoon sugar
* 2 oz. Fish Sauce
* 4 - 5 Thai Basil Leafs
* 2 oz. Panang Curry Paste
* 1/2 teaspoon ground Red Chili (add to taste only)!

Technique

Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

note: You may substitute the Coconut Milk Concentrate with canned Coconut Milk and the Dry Chili with Fresh Chilies.
The Dry Chili seems to add more of a roasted nutty flavor.

Arten, I agree completely. That's what I'm talking about. There are places for jokes and jokes that are funny. Lately, NATIVEHEAT65 thinks everything is a joke. I am not fragile or defensive. I was looking forward to her/his help with what sounded like a good recipe. I may just have to go to Firkins tonight.

jombl, thanks for the recipe. I'll give it a try on Sunday.

I vote to impeach Native heat from the board, all in favor say aye!

Here is my recipe...best if done on the grill:

Chicken Satay

INGREDIENTS

* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed

DIRECTIONS

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.

I usually reserve some of the marinade and cook it on the stove top until it thickens a bit and use it as a dipping sauce.

AYE!

quote:

Originally posted by Dan the Man:
I vote to impeach Native heat from the board, all in favor say aye!

Then perhaps we can start by not feeding the trolls.

Thanks, Dan. I'll give that a try this week. I'm not sure if I want to go outside and use the grill.

Normally, I am very tolerant and would just ignore NATIVEHEAT65's babblings. But
I have to also say AYE

jombl, the recipe was very good. As usual I add a little too much of the chilies. The added heat is good for the metabolism, right. Hopefully, I'll get to Dan's later this week

I'm glad you liked it, we love it. There are so many curries out there with such wide variety that the range of possible flavors is huge.

The one I posted seems to be particularly well suited to western tastes and is very popular. Kind of a Thai Chili, so to speak.

Besides the heavy hand with the pepper, did you make any other adjustments or substitutions?

I did use the coconut milk because that's what I had in the house.

This was pretty darn good and very easy.Tomatillo-braised Pork Loin

Thanks for that recipe, I am a big fan of Tex-Mex cooking. I love how it can make ordinary "leftovers" come alive.

Here's my contribution.

Perfect Portobello Quesadillas

Expecting guests for some Sunday afternoon football? Looking for that perfect, healthy snack that'll leave everyone satisfied, raving and scraping their plates? Look no further.

If you're not familiar with the Portobello,[also spelled "Portabella"] allow me to introduce you to one of the most tasty mushrooms on plant earth. Large, fleshy and delicious, especially when pan-fried with onions and peppers, the Portobello acts a perfect meat substitute in Tex-Mex cookery. The trick, as you will soon see, is in the pan-frying, draining and seasoning.

Here's what you'll need:

12 large flour tortillas
5-6 large (the bigger the better) Portobello mushroom caps
1 medium size Sweet Vidalia white onion
2 –3 meaty tomatoes (home-grown work Grrrreat!)
1 large brick of fresh Co-Jack cheese
Picante sauce (Pace medium recommended)
1 small can of diced green chiles
2 – 3 peppers of your choosing (Jalpeno, Green Bell or Poblano)
1 stick of unsalted REAL butter (Land-O-Lakes is my favorite)

Optional:
Bag of pre-shredded cheese (whatever kind you want)
1 small container of sour cream
1 jar of mild, pickled jalapenos
1 container of pre-made guacamole dip (Deans is great)

Makes 48 slices.

Begin by shredding the entire brick of Co-Jack into a large bowl. Put it aside. Next, dice the tomatoes and put them aside in a bowl.

Slice the Porto caps into thin, meat-like strips. For the onions and peppers, cut them into strips as well—don't dice. In a standard stove-top fry pan, melt 2 tablespoons of the unsalted REAL butter. Place the sliced mushrooms carefully into the sizzling pan as you would strips of bacon.

As the Portos cook, carefully turn them (I use tongs) and add the onions and peppers. Portion out the onions and peppers because you will probably need about two or three pan loads to cook all the mushrooms. When the mushrooms start to get all dark and meaty-looking, cooked on both sides, place a spoonful or two of picante sauce into the pan. Stir in some green chiles along with the picante, in and amongst the onions, peppers and mushrooms.

When the first pan is finished, drain and dry the mixture on a paper towel. Repeat until all of the yummy Portos have been fried with their veggie friends. Place all of the cooked mushrooms and friends in a bowl.

OK, the hard part is finished. Now, all that is needed is to assemble the goods.

Place the flour tortillas on a plate. Align the bowls of Porto filling, diced tomatoes, shredded Co-Jack cheese and, if you are using it, the pre-shredded cheese.

On an open tortilla, spoon in and flatten the Porto mix. Take care to keep the mix on only half of the tortilla, leaving the other half open. Sprinkle a spoon or two of diced tomatoes over the mix and add the shredded Co-Jack. Using a table knife, spread the mixture and flatten it by pressing down with the knife.

If you are using the pre-shredded, bagged cheese as well as the Co-Jack, sprinkle it along the margins on the side of the open tortilla that contains the mix. This helps "seal the envelope" when the quesadilla is eventually heated.

Fold the open side of the tortilla over the mix side forming a semi-circular envelope. Stack on another open plate. Repeat for the remaining 11 quesadillas.

When you are finished, wrap the entire stack of finished quesadillas in clear plastic wrap and refrigerate. Don't make these taste treats too far ahead of time. If you plan on having them in the afternoon, mid-morning would be the ideal time to put them together.

Cooking them is simplicity itself. They really don't need "cooking", just a hot melt to heat the mix, melt the cheese and get the outsides of the tortillas all golden and crispy.

To cook, use the broil setting on your oven. But first, melt what's left of the butter in a small cup. Brush the melted butter on both side of two quesadillas and place them back-to-back (forming a circle) on an ungreased, foil lined cookie sheet.

With the oven on broil, place the cookie sheet so that the two quesadillas are directly beneath your broiling element. I keep the oven door open a bit when I do this so I can keep a close eye on the browning. When the outside of the tortilla is just short of "golden", turn and brown the other side.

Once the broiling element is fully heated, it takes no more than a minute or two per side to brown two quesadillas.

Remove and with a large knife, slice each quesadilla into quarters. Each go-round of two quesadillas makes eight slices.

Serve with the pickled jalapenos, sour cream and guacamole. Or serve them plain with ice cold beer.

I guarantee you will have no leftovers!!

I love portobellos. They have replaced most potatoes in my house. I will definitely make this recipe. Thanks.