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Sun Jun 16, 2019, 03:58 PM

What's for Dinner, Sun., June 16, 2019

We're using the cilantro pesto we made yesterday on top of chicken breasts. I'd like to do them on the grill but I doubt I can persuade the RG; he thinks grilling dries food out.

I'm making lemongrass and coconut curry with vegetables. I'm using zucchini, coconut milk, and lemongrass that I'm growing. I think I'll also put in mushrooms and red pepper.

Cucumbers, tossed with fresh dill, and a few drops of olive oil.

For dessert, I'm going to ask the RG to do something with some rather tasteless watermelon I have in the refrig. He can always think up ways to enhance taste.

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Reply What's for Dinner, Sun., June 16, 2019 (Original post)
NJCher Jun 2019 OP
yellowdogintexas Jun 2019 #1
spinbaby Jun 2019 #2
Kali Jun 2019 #3
Phentex Jun 2019 #7
Kali Jun 2019 #9
FoxNewsSucks Jun 2019 #4
MissMillie Jun 2019 #5
PJMcK Jun 2019 #6
Phentex Jun 2019 #8
Kali Jun 2019 #10

Response to NJCher (Original post)

Sun Jun 16, 2019, 04:05 PM

1. for Father's Day we are going out to a new Pizza Place

nearby.
The menu looks very good.

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Response to NJCher (Original post)

Sun Jun 16, 2019, 04:43 PM

2. Leftovers

Working on beef and barley soup, might have some leftover pizza in a bit.

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Response to NJCher (Original post)

Sun Jun 16, 2019, 05:07 PM

3. "Chinese"

the Husband, AKA "Dad," likes typical American Chinese food. Adventurous is NOT his middle name.

thankfully the local place is now open all week and so we will be getting Sweet and Sour Pork, Beef with Broccoli, Sesame Chicken, egg rolls, and house fried rice. there is a frozen key lime pie from Trader Joe's in the freezer, that will probably be dessert.

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Response to Kali (Reply #3)

Sun Jun 16, 2019, 06:50 PM

7. Nothing wrong with that!

I make a lot of stir fry dishes and love 'em but sometimes I want plain old Chinese restaurant food like beef and broccoli and house fried rice. Mmmm....


We are trying a vegan key lime pie for dessert. Bought from the store!

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Response to Phentex (Reply #7)

Sun Jun 16, 2019, 06:59 PM

9. it is just comfort food and cooler than grilling a steak today!

son has been doing most of the grilling this year, and we have had 3 meals in the last 5 days on there so Mom did a little conning of Dad to convince him he would like son to get take out.

I usually get a seafood choice or at least a spicy something and I like real soup too, but this is his day - only missing the stupid cream cheese krab puffs (so authentic! LOL), they don't travel well.

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Response to NJCher (Original post)

Sun Jun 16, 2019, 05:23 PM

4. roasted salmon with bbq seasoning

And lemon garlic roasted asparagus

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Response to NJCher (Original post)

Sun Jun 16, 2019, 05:49 PM

5. Father's Day BBQ w/ family

we had an insanely big meal at 2 pm, so I imagine if I get hungry later on I'll just pick at whatever is in the fridge.

BBQ menu was ribs, chicken wings, pasta salad, potato salad, corn on the cob, sliced tomatoes.

Turtle brownies w/ coffee ice cream for dessert (I didn't have any then, but I took a couple of brownies home w/ me.)

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Response to NJCher (Original post)

Sun Jun 16, 2019, 06:31 PM

6. Chicken Tarragon

The Landlady(!) decided to make Fathers Day dinner for me. When she planted her garden this Spring, she included tarragon in the herb section so this is going to be deliciously fresh.

To make the marinade, mix olive oil, lemon juice, 2 chopped shallots, two minced cloves of garlic and 1full tablespoon of freshly ground tarragon. Put the chicken pieces in and let it sit for a few hours. (You can use a whole shicken but our bird was already cut up.)

Bake in the oven at 375 for an hour and ten minutes. While the chicken is cooking, make the sauce. Heat some chicken stock (3 cups for a whole bird) for a couple of minutes in a saucepan. Blend 1 tablespoon of cornstarch with 2-3 tablespoons of Port or a full-bodied red wine. Mix into the chicken stock and boil at high heat until sauce has thickened. Add a pinch of tarragon and 1 tablespoon of butter.

When the chicken is cooked, pour the liquid over the chicken. Our accompaniments will be wild rice and spinach from the garden and apples for dessert.

I suspect that your RG is correct about grilling if it's done by someone who doesn't know how to grill. Many people don't know how to regulate the heat and that's how meats can get dried out. I also love to grill vegetables. We'd be lost without our grill!


ETA: To be clear, my comment about grilling was not an observation about your RG. It is my opinion about others I've watched manning their grills.

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Response to PJMcK (Reply #6)

Sun Jun 16, 2019, 06:52 PM

8. Grilling for us...

depends on how much the grill master has had to drink! Had some GREAT stuff and then had some stuff ruined by one two many drinks.

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Response to Phentex (Reply #8)

Sun Jun 16, 2019, 07:02 PM

10. yep

I remember growing up getting some interesting variations on steak - most common was raw on one side, burnt on the other

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