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4th of july meal

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01 / Original post4th of july mealTed Campanelli · 3 Jul 2005 02 / This pagePosts 1–11Page 1 of 1 · chronological order 03 / Latest replyPost #11sarah bennett · 5 Jul 2005

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General fitness, health and nutrition
Published
3 July 2005
Last activity
5 July 2005
Original author
Ted Campanelli
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11
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  1. Original post
    Ted Campanelli
    Archived post
    #1

    It is just the wife and I so nothing extravagant. I have a couple of T
    bones marinating in a garlic type marinade. This will be accompanied by
    some potato salad made up with hard boiled eggs, bacon pieces, red and
    green peppers (chopped into 1/4" pieces ), a couple of jalapeno peppers
    with the seeds removed (also chopped fine ). The corn on the cob will
    have the silk removed but the husks left on, they will be soaked in
    water for about 30 minutes, then a couple of pats of butter inside the
    husks and cooked on the grill. For beverages I am making up some ice
    tea (regular, not Long Island [the wife doesn't drink ]) and an apple
    slice pan cake frosted in red, white and blue for desert.

    The kids said they may stop by later, if not, there goes the diet for
    the week.

    Hope everyone has an enjoyable and safe holiday.

    Report
  2. Damsel
    Archived post
    #2
    Ted Campanelli said:


    The kids said they may stop by later, if not, there goes the diet for
    the week.

    Crash's daughter and her fiance (!) are here for the weekend.
    Yesterday was hamburger fried rice, today is spaghetti, and tomorrow
    we're grilling burgers and serving cole slaw and baked beans with them.
    We've scaled tomorrow's menu WAY down but with the kids, volume counts
    more than anything else. I can believe the way they scarf food down!

    Quoted message said:

    Hope everyone has an enjoyable and safe holiday.

    You too! 🙂

    Carol

    Report
  3. cathyxyz
    Archived post
    #3
    Damsel said:

    Crash's daughter and her fiance (!) are here for the weekend.
    Yesterday was hamburger fried rice, today is spaghetti, and tomorrow
    we're grilling burgers and serving cole slaw and baked beans with them.
    We've scaled tomorrow's menu WAY down but with the kids, volume counts
    more than anything else.

    Very true.

    Quoted message said:

    I can believe the way they scarf food down!

    I love that word "scarf"... very descriptive 🙂

    It always amazes me where they put it all 🙂

    Cheers
    Cathy

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  4. dwacon
    Archived post
    #4

    Tonite will be beef short rib flank... tomorrow the country style pork ribs
    I have marinating in Australian Shiraz wine...

    --
    I made magic once. Now, the sofa is gone...
    http://www.dwacon.com

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  5. Terry Pulliam Burd
    Archived post
    #5

    We're having a bunch of friends and family tomorrow evening to watch
    the Dana Point and San Clemente fireworks off our deck. Doing an old
    fashioned cookout:

    (barbecued shrimp and baked brie with crudites to start)

    jugs of sun tea and margaritas

    hamburgers
    hot dogs
    Boston baked beans
    potato salad
    coleslaw
    corn on the cob
    deviled eggs

    cherry pie
    bittersweet chocolate marquise with raspberry sauce (okay, so this
    isn't quite traditional, but, damn, it's good!)

    espresso and liquers of choice

    Terry "Squeaks" Pulliam Burd
    AAC(F)BV66.0748.CA

    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "spaminator" with "cox"

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  6. serene
    Archived post
    #6
    Ted Campanelli said:

    Hope everyone has an enjoyable and safe holiday.

    Thanks; you, too. I'm working 12-8 tomorrow, so no big plans. Next big
    thing is a movie party for my partner's birthday around the 20th.
    Haven't decided what to make yet. Hmm.

    serene

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  7. serene
    Archived post
    #7

    Tonight (don't laugh -- okay, laugh if you want), I threw some frozen
    Ikea meatballs into my homemade spaghetti sauce to see how it would
    taste. They're good in that trashy, Chef-Boyardee kind of way, which is
    to say I wouldn't want them every day, but it was kinda fun.

    Sometimes trashy food is fun. Tomorrow, my wife is making catfish --
    I'll make the tartar sauce (speaking of trashy, my family's canonical
    tartar sauce is three parts commercial mayo, one part sweet relish, and
    that's the only "tartar sauce" I really like, though sometimes I add
    some lemon juice and/or cayenne.)

    serene

    serene

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  8. gjgee
    Archived post
    #8

    might do grilled chicken and pork chops and my potato salad:

    http://www.cdkitchen.com/recipes/recs/251/Roasted_Garlic_Potato_Salad58322.shtml

    lots of beer and sauvignon blanc

    strawberry shortcakes

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  9. Leila
    Archived post
    #9

    Ate hot dogs and chips for lunch at the 4th of July fair in Albany, Ca.
    Then for supper tonight we had my Lebanese-American traditional summer
    supper:

    tabbouli
    hamburgers
    sweet corn on the cob
    tomatoes
    zucchini sautee

    The only "Lebanese" item is the tabbouli, of course. It's really good
    in the summer time with grilled meats/poultry/fish. The zucchini I
    developed myself as a teenager in the South - sweat onions in olive
    oil, add some garlic, add the zukes sliced and a little water or broth
    plus salt, cover and simmer until just tender; season with fresh black
    pepper and some basil. Not Lebanese at all, sort of Southern except for
    the basil.

    Summer to me means tabbouli and burgers, with maybe watermelon for
    dessert. And sweet corn. Gotta eat sweet corn.

    PS since it's a national holiday, a "special" day, I indulged in an
    almond cluster and some fruit pops; also allowed myself seconds on the
    tabbouli. Tomorrow it's back to no snacks, sweets or seconds.

    Leila

    Report
  10. Wayne Boatwright
    Archived post
    #10

    On Mon 04 Jul 2005 09:21:36p, Leila wrote in rec.food.cooking:

    Quoted message said:

    Ate hot dogs and chips for lunch at the 4th of July fair in Albany, Ca.
    Then for supper tonight we had my Lebanese-American traditional summer
    supper:

    tabbouli
    hamburgers
    sweet corn on the cob
    tomatoes
    zucchini sautee

    The only "Lebanese" item is the tabbouli, of course. It's really good
    in the summer time with grilled meats/poultry/fish. The zucchini I
    developed myself as a teenager in the South - sweat onions in olive
    oil, add some garlic, add the zukes sliced and a little water or broth
    plus salt, cover and simmer until just tender; season with fresh black
    pepper and some basil. Not Lebanese at all, sort of Southern except for
    the basil.

    Summer to me means tabbouli and burgers, with maybe watermelon for
    dessert. And sweet corn. Gotta eat sweet corn.

    PS since it's a national holiday, a "special" day, I indulged in an
    almond cluster and some fruit pops; also allowed myself seconds on the
    tabbouli. Tomorrow it's back to no snacks, sweets or seconds.

    Leila

    I could make a meal on tabbouli alone! Alas, I don't make it often enough.

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

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    Tested on: 7/4/2005 9:43:49 PM
    avast! - copyright (c) 1988-2005 ALWIL Software.
    http://www.avast.com

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  11. sarah bennett
    Archived post
    #11
    Leila said:

    Ate hot dogs and chips for lunch at the 4th of July fair in Albany, Ca.
    Then for supper tonight we had my Lebanese-American traditional summer
    supper:

    tabbouli
    hamburgers
    sweet corn on the cob
    tomatoes
    zucchini sautee

    The only "Lebanese" item is the tabbouli, of course. It's really good
    in the summer time with grilled meats/poultry/fish. The zucchini I
    developed myself as a teenager in the South - sweat onions in olive
    oil, add some garlic, add the zukes sliced and a little water or broth
    plus salt, cover and simmer until just tender; season with fresh black
    pepper and some basil. Not Lebanese at all, sort of Southern except for
    the basil.

    i prepare zucchinni ina very similar fashion, though i use shallots
    instead of onion.
    --

    saerah

    "It's not a gimmick, it's an incentive."- asterbark, afca

    aware of the manifold possibilities of the future

    "I think there's a clause in the Shaman's and Jujumen's Local #57 Union
    contract that they have to have reciprocity for each other's shop rules."
    -König Prüß

    Report

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