What's for Dinner ~ Wednesday June 6th

[Lucinda]

?

[Viva_La_Revolution]

1. Liver and onions

We only get to have it when no 'kids' are home, they still hate it.

us old folks like it

[Cairycat]

2. I wonder what the age dividing line is

for liver and onions. I'm 54, my liver always got fed to the dog when I was growing up. Although my husband, the same age, loves liver and onions and orders them when he can.

[Luciferous]

4. My brother is 29 and loves liver and onions, but then again

he'll eat pretty much anything!

[cbayer]

7. My mother used to make this and I still can't eat it.

It always reminded me of shoe leather. I'm sure it was the way she fixed it, so maybe I should try.

[Viva_La_Revolution]

8. You should! here's the trick

buttered pan, high heat, sear on both sides, cover with cooked onions, med heat 3-4 min. (or less) It turns to leather if you cook it too long.

I still don't really like the texture, but it TASTES good

[Lucinda]

16. I like mine with a light flour crust.

We always soak in milk before frying too.

[Lucinda]

15. I love it...Bill doesn't.

I do a light flour dusting on mine. I've had it with bacon too. Also great that way.

[livetohike]

3. Mexican Style Home Fries and a kidney bean salad

I forgot to soak the bean overnight . The salad is much better made from dried beans vs. canned. Oh well. If that's the worse thing that happens to me today, I'm doing good.

[Lucinda]

14. Do you do a warm or cold kidney bean salad?

I've had it both ways and love it. Bill isn't a big fan of kidney beans, so I don't have them often. We usually use black beans in their place.

[livetohike]

24. It's a cold bean salad, but the olive oil and vinegar are

added right after you drain the cooked beans, so the flavor is better than putting the olive oil and vinegar on cold canned beans.

I love all beans....black beans would work well with this recipe too.

[Lucinda]

26. I do too.

All beans. Northern are my least favorite, bad childhood memories of overcooked beans!... but I love all the others.

[Luciferous]

5. I'm thinking scrambled eggs and home fries

[Lucinda]

13. Breakfast for dinner is always a favorite at my house.

[cbayer]

6. Going for a steak tonight.

We have been eating very, very healthy and both want some protein.

So... going to make some steaks with blue cheese on top and grilled veggies. I have a rather large piece of meat that we can then use for sandwiches and stir fry for the rest of the week.

How are you doing, Lucinda?

[Lucinda]

12. A little better tonight!

Thanks for asking.

I love bleu cheese and beef together!

[cbayer]

19. It was delicious, Lucinda.

I had splurged on a good piece of flank steak and better half grilled it perfectly.

I mixd some diced shallots and jalapeño into the blue cheese dressing I made and it was perfect on the meat.

Glad you are feeling a little better. Any relief in sight?

[Lucinda]

25. Nope. Not on the medical front anyway.

We are still just medicating symptoms. Ah, well...it could be worse!

[pscot]

9. Beef Stroganov

over potato dumplings; home grown salad greens on the side.

[cbayer]

10. OMG, you just made me decide what I am going to do with the extra beef I cook

tonight.

I love, love, love stroganoff.

Could you share your recipe if you get a moment?

[pscot]

22. Sirloin from the round end

sliced thin. The dog gets the gristle. Sweat some mushrooms in oil 'til they start to brown. Add finely chopped onion, then shallot. Set aside. Toss the beef with a tablespoon of flour and quick fry over high heat. Add the veg and a cup of sour cream, off heat. Seasonings are salt, pepper, nutmeg and herbs d'Provence. Potato dumplings are a package mix, but the real thing takes too long for a wednesday night. This is really quick and dirty cooking. Didn't take long at all. The recipe called for lots of butter. It would have made a richer dish, but I used olive oil.

[cbayer]

23. Thanks, picot. I think I have most of what I need to do this.

[Lucinda]

11. Ohhh that sounds good!

[fizzgig]

17. finally cooked the damn pork chops

seasoned them with montreal steak seasoning, tossed in a pat of butter, hit them with some lemon juice and baked them in foil packets. had oven roasted asparagus and (instant) mashed on the side. we're going to make a run to the store shortly to get something sweet.

my husband started moving furniture again and he was famished tonight. i have a very full and happy guy on my couch.

[cbayer]

20. I like it when my guy is full and happy on the couch, too.

[eridani]

18. Copper River salmon!

At $25/lb, this is not something to do often. Served with corn frozen from last year.

[cbayer]

21. How did you cook it?

I am just starting to work with fish, having had a revulsion to it for a long time. Salmon seems to be one the I can get into. I have started with making salmon cakes, and they have come out pretty well, but now I am looking to expand.

[eridani]

27. With really expensive fish, I keep it simple

Oiled a baking pan with EVOO, rubbed the 2 filets with oil, sprinkled with lemon pepper, garlic salt and basil. Baked for 15 min at 350F. It was delicious.

I do salmon cakes with cheaper varieties. QFC periodically has had whole fish on sale for $2.99-$4.99/lb. They filet the fish, and I take the scraps to make court buillion (keep oily fish scraps like salmon separate from lighter fish for this). If the fish has not been previously frozen, I cut 4 to 8 pieces for eating right away and freezing and then poach the rest for salmon cakes.