And my Dinner Tonight will be...

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough
for two meals for me.

I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
sauerkraut, onion, and some carrots in the Crockpot right now. I'm thinking
I should've picked up some pierogies yesterday at the store...

Mary

MareCat said:

"jmcquown" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough
for two meals for me.

I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
sauerkraut, onion, and some carrots in the Crockpot right now.
I'm thinking I should've picked up some pierogies yesterday
at the store...

What's funny is that there are spices in there that backwoods Ozarkers
would never have even heard of.

Quoted message said:

Mary

--Bryan, an Ozark boy

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough
for two meals for me.

Jill

I've got roast beef with a horseradish crust, and roast potatoes in the
oven, Yorkshire pudding batter is resting and organic runner beans and
carrots are ready for the steamer.
Gravy will be made from the roasting pan juices, and a tin of corn for Jr.
Ozzy merlot is already open! A bottle of Hawcroft reserve. (It adds to the
joy of cooking!)
Jar of horseradish sauce for accompaniment.
Very traditional Sunday lunch.
We won't bother with desert as we will be stuffed!
(There's home made chocolate cake or smarty cookies for Jr.)

Sarah

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MareCat said:

"jmcquown" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough
for two meals for me.

I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
sauerkraut, onion, and some carrots in the Crockpot right now.
I'm thinking I should've picked up some pierogies yesterday
at the store...

What's funny is that there are spices in there that backwoods Ozarkers
would never have even heard of.

You mean to tell me that you Ozarkers (Ozarkians?) never heard of
Tellicherry black pepper, ancho, cassia, and savory??

Who woulda thunk it? 😉

Mary

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough for two meals for me.

Jill

I have a beautiful eggplant, so parmigiana is on tonight's menu.
That'll please DH - he's turned off meat and his appetite's light.
Homemade coconut cake for dessert.

Dora

jmcquown wrote

Quoted message said:

A cornish game hen, split and acorn squash (I'll grill that, too).

I

Quoted message said:

*might* make some rice to go with this. Either way, there is easily
enough for two meals for me.

I ha dlunch today with capellini in beef & cured chicken broth, and
then the beef and the chicken along with potato puree, but I went to
heaven thanks to a blueberry lemon pie who came from the nearby
church. They're going to enlarge theyr kindergarten so they're doing
fund raising with pies. It was a nice crust topped with blueberry ham
and some lemon flavored pastry upon it. It went wonderfully with a
half-bottle of sauternes I had stored this summer.
So, this evening will be a low profile dinner. A few left-over beef,
maybe some cold cuts and cheeses, and another slice of the pie 🙂
--
Vilco
Think pink, drink rose'

jmcquown said:

acorn squash (I'll grill that, too)

How do you grill the squash? Thanks.

Tara

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily enough
for two meals for me.

Sounds great Jill... just remember not to breathe too hard on those
"leftovers" before packing them in the fridge, wouldn't want any germs
to sneak in there 😉

BTW, we had our "fillet" steak - DH grilled it to perfection.... it was
dee-vine.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Fondue Bourguignon + Gratin Dauphinois

S

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily enough
for two meals for me.

Jill

Tara said:

jmcquown said:

acorn squash (I'll grill that, too)

How do you grill the squash? Thanks.

Tara

Split the acorn squash in half and scoop out the seeds. I brush it *very*
lightly with either olive oil or melted butter and sprinkle it with salt &
pepper. I have a charcoal grill so I cook it indirectly with the grill
cover on for about 20 minutes (vented)... total cooking time is about 45
minutes but that depends on the size of the squash. This one I'd call
medium size. Some people like to cut the squash into quarters. They do
cook faster that way and I've done that. And you can turn them that way 🙂
If it was a larger acorn squash I'd do that.

I grill the split cornish hen directly over the coals in about the last 20
minutes. By then the coals aren't flaming hot. I brush the hen with melted
butter seasoned with a little salt & pepper, some dried tarragon and a touch
of paprika. Be careful and turn them frequently. They cook pretty quickly.

Jill

ChattyCathy said:

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily
enough for two meals for me.

Sounds great Jill... just remember not to breathe too hard on those
"leftovers" before packing them in the fridge, wouldn't want any germs
to sneak in there 😉

ROFL! I'm afraid I'll have to hold my breath! And put duct tape over
Persia's nose and mouth, too!

Quoted message said:

BTW, we had our "fillet" steak - DH grilled it to perfection.... it
was dee-vine.

YUM and YUM again 😉

Jill

MareCat said:

I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
sauerkraut, onion, and some carrots in the Crockpot right now. I'm thinking
I should've picked up some pierogies yesterday at the store...

Why not make your own? I'm having chanterelle pierogies tonight. If you
have an Atlas pasta machine, it's even easier. Want a recipe?

Magdalena Bassett

jmcquown said:

A cornish game hen, split and acorn squash

Fish and Chips!

ChattyCathy said:

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily enough
for two meals for me.

Sounds great Jill... just remember not to breathe too hard on those
"leftovers" before packing them in the fridge, wouldn't want any germs
to sneak in there 😉

BTW, we had our "fillet" steak - DH grilled it to perfection.... it was
dee-vine.

Hmm, dee-vine... I'll have mine D-prime... rare, no sag. 😉

.... or rather was... rassolnik, a great Russian soup with sour pickles
and their brine. Most often, rassolnik is made with either beef or veal
kidneys, or with poultry giblets. Mine was made with chicken hearts and
stomachs.

Victor

Cshenk said:

Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
week ago, loaner stuff for now). It's 3 chicken thighs with a can of cream
of mushroom soup, a can of milk, and a can of undrained green beans (at
least they are blue lake). A touch of garlic powder and a pinch of korean
dried chile powder (got it in Korea). I plan to serve this with rice.

Well, you must have some essential cooking gear, like a stove and a
pot... that's all you really need to cook anything.

Mary, please tell me what "Ozark seasoning is....I'm curious.
Thanks,
Ellie

<[email hidden]> wrote

Quoted message said:

Mary, please tell me what "Ozark seasoning is....I'm curious.

It's a Penzey's seasoning:

Ozark Seasoning
A classic Southern blend of black pepper and herbs. What could be
better than the flavor of fried chicken without the fat? Sprinkle Ozark
Seasoning on chicken, fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. The perfect time to re-introduce a classic blend,
modernized for today's lighter cooking. Use about a teaspoon of Ozark
Seasoning on each chicken breast or good-sized fish fillet, a bit less on a
regular pork chop or serving of pasta. Try a sprinkle on veggies -
particularly broccoli and green beans - they'll be almost as good as the
meat. Another great use for Ozark Seasoning is in scrambled eggs -
nutritious and inexpensive - add ¼ - ½ teaspoon for each pair of eggs.
Hand-mixed from: salt, black pepper, sage, garlic, thyme, Hungarian papika,
regular mustard, ancho chili, celery seed, cayenne, dillweed, dillseed,
caraway seed, allspice, ginger, cardamom, bay leaves, mace, china cinnamon,
savory & cloves.

jmcquown said:

A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily enough
for two meals for me.

Mine is going to be stuffed pork tenderloin, roasted potatoes, squash and
salad.
And the best part is that I don't have to lift a finger because my wife is
cooking tonight.