Dinner, Sun. May 20

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I know it's
not technically a fajita unless you use the correct cut of beef. TFM® calls
my version a taco, but, heck, I'm not even supposed to eat beef anyway, if
it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa, lime
juice, lettuce and tomato. I forgot to pick up an avocado, though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

kili

Paella. I have chicken that will be marinated and then made into a
basic paella. The recipe is in the book Paella, by Penelope Casas.

I am also going to do a test run of a recipe in one of the new books I
got: Michel Richard's Happy In The Kitchen. The recipe is called Faux
Gras, and it is made with chicken livers, heavy cream, an onion, and a
LOT of butter. It is all pureed together, before cooking in a water
bath like a custard, then topped with a cucumber water/parsley gelee
which acts as sort of a seal for the mousse.

I don't know why this appeals to me... I wish I could have some of you
to test drive it for me..😉 If it turns out well, it will be made at
the NM cook-in.

Might also try out another recipe, this time from the Bouchon
cookbook, by Thomas Keller. It is a chickpea/carrot salad. It looks
really good on paper...

And, if I have ingredients and the energy, I might try out some of the
tapas recipes from one of my new tapas cookbooks.

But, I am making at least the paella for dinner..😉

Christine

Christine Dabney said:

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I
know it's not technically a fajita unless you use the correct cut of
beef. TFM® calls my version a taco, but, heck, I'm not even
supposed to eat beef anyway, if it's a taco, so be it. I'm going to
like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa,
lime juice, lettuce and tomato. I forgot to pick up an avocado,
though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

kili

Paella. I have chicken that will be marinated and then made into a
basic paella. The recipe is in the book Paella, by Penelope Casas.

I am also going to do a test run of a recipe in one of the new books I
got: Michel Richard's Happy In The Kitchen. The recipe is called Faux
Gras, and it is made with chicken livers, heavy cream, an onion, and a
LOT of butter. It is all pureed together, before cooking in a water
bath like a custard, then topped with a cucumber water/parsley gelee
which acts as sort of a seal for the mousse.

I don't know why this appeals to me... I wish I could have some of you
to test drive it for me..😉 If it turns out well, it will be made at
the NM cook-in.

Might also try out another recipe, this time from the Bouchon
cookbook, by Thomas Keller. It is a chickpea/carrot salad. It looks
really good on paper...

And, if I have ingredients and the energy, I might try out some of the
tapas recipes from one of my new tapas cookbooks.

But, I am making at least the paella for dinner..😉

Christine

Paella, good choice! What kind of seafood did you get for it? AND, are you
using peas? Some people object to them, so I'm just curious.

kili

kilikini said:

Quoted message said:

But, I am making at least the paella for dinner..😉

Christine

Paella, good choice! What kind of seafood did you get for it? AND, are you
using peas? Some people object to them, so I'm just curious.

kili

No seafood. There are lots of paellas that don't have seafood in
them. This one is just marinated chicken. It does have peas in it.

This book has a ton of paella recipes, as you can imagine from the
title. Some of them are made with duck, some with just chicken, some
with rabbit, some with pork. Some include more than just one meat,
and some include seafood.

The paella that most people are used to seeing is the Valencia one.
That is only one of many types of paellas in Spain.

Christine

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I know it's
not technically a fajita unless you use the correct cut of beef. TFM® calls
my version a taco, but, heck, I'm not even supposed to eat beef anyway, if
it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa, lime
juice, lettuce and tomato. I forgot to pick up an avocado, though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

kili

I've got an avocado, but I guess that doesn't do you much good;-)
That's going to go into a salad, along with radishes, cucumber, bell
pepper, and various greens. I've got a bunch of small things to use
up that will find a place in the salad, including some goat cheese.

The rest of the meal will be roasted: chicken, beets (red and
yellow), potatoes.

I haven't worked out the exact specifications yet.

I hope you enjoy your taco fajitas <g>.

Pat

Cryambers said:

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I
know it's not technically a fajita unless you use the correct cut of
beef. TFM® calls my version a taco, but, heck, I'm not even
supposed to eat beef anyway, if it's a taco, so be it. I'm going to
like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa,
lime juice, lettuce and tomato. I forgot to pick up an avocado,
though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

kili

I've got an avocado, but I guess that doesn't do you much good;-)
That's going to go into a salad, along with radishes, cucumber, bell
pepper, and various greens. I've got a bunch of small things to use
up that will find a place in the salad, including some goat cheese.

The rest of the meal will be roasted: chicken, beets (red and
yellow), potatoes.

I haven't worked out the exact specifications yet.

I hope you enjoy your taco fajitas <g>.

Pat

Sounds good! I'll be over for leftovers tomorrow. :~)

kili

Christine Dabney said:

I am also going to do a test run of a recipe in one of the new books I
got: Michel Richard's Happy In The Kitchen. The recipe is called Faux
Gras, and it is made with chicken livers, heavy cream, an onion, and a
LOT of butter. It is all pureed together, before cooking in a water
bath like a custard, then topped with a cucumber water/parsley gelee
which acts as sort of a seal for the mousse.

I don't know why this appeals to me... I wish I could have some of you
to test drive it for me..😉 If it turns out well, it will be made at
the NM cook-in.

sounds good, where's the recipe?

--
See return address to reply by email

sf said:

Christine Dabney said:

I am also going to do a test run of a recipe in one of the new books I
got: Michel Richard's Happy In The Kitchen. The recipe is called Faux
Gras, and it is made with chicken livers, heavy cream, an onion, and a
LOT of butter. It is all pureed together, before cooking in a water
bath like a custard, then topped with a cucumber water/parsley gelee
which acts as sort of a seal for the mousse.

Quoted message said:

sounds good, where's the recipe?

In the book, Happy In The Kitchen. And no, I am NOT going to type it
out. 😉

Christine

Christine Dabney said:

kilikini said:

Quoted message said:

But, I am making at least the paella for dinner..😉

Christine

Paella, good choice! What kind of seafood did you get for it? AND,
are you using peas? Some people object to them, so I'm just curious.

kili

No seafood. There are lots of paellas that don't have seafood in
them. This one is just marinated chicken. It does have peas in it.

This book has a ton of paella recipes, as you can imagine from the
title. Some of them are made with duck, some with just chicken, some
with rabbit, some with pork. Some include more than just one meat,
and some include seafood.

The paella that most people are used to seeing is the Valencia one.
That is only one of many types of paellas in Spain.

Christine

I always thought paella had seafood! Thanks for edumacating me. :~)

kili

kilikini said:

Paella, good choice! What kind of seafood did you get for it? AND, are you
using peas? Some people object to them, so I'm just curious.

Not a paella fan, but I'm in a cassoulet frame of mind. I won't do it
today or next weekend (I'll be gone all weekend). Saw a good
alternative today on FoodNetwork that inspired me. The Hearty Boys
used duck sausage instead of duck. I'll try it next time.

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

Quoted message said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I know
it's
not technically a fajita unless you use the correct cut of beef. TFM®
calls
my version a taco, but, heck, I'm not even supposed to eat beef anyway, if
it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa, lime
juice, lettuce and tomato. I forgot to pick up an avocado, though, darn
it.

Allan eats the plain jane peppers, onions, and steak.

Yum yum to all!

Quoted message said:

What are you all planning for Sunday dinner?

Spaghetti (angelhair) and meat sauce with mushrooms and
green peppers and nice hot garlic bread!

Cryambers said:

I've got an avocado,

If you've got some bay shrimp.... marinate them in a little italian
dressing. Plop them into the avocado cavity, (serve on a bed of baby
greens if you must) and eat.

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sf said:

kilikini said:

Paella, good choice! What kind of seafood did you get for it? AND,
are you using peas? Some people object to them, so I'm just curious.

Not a paella fan, but I'm in a cassoulet frame of mind. I won't do it
today or next weekend (I'll be gone all weekend). Saw a good
alternative today on FoodNetwork that inspired me. The Hearty Boys
used duck sausage instead of duck. I'll try it next time.

Can you buy duck sausage or do you have to make it? I don't think I've ever
seen it in a store before.

kili

cybercat said:

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

Quoted message said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I
know it's
not technically a fajita unless you use the correct cut of beef.
TFM® calls
my version a taco, but, heck, I'm not even supposed to eat beef
anyway, if it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa,
lime juice, lettuce and tomato. I forgot to pick up an avocado,
though, darn it.

Allan eats the plain jane peppers, onions, and steak.

Yum yum to all!

Quoted message said:

What are you all planning for Sunday dinner?

Spaghetti (angelhair) and meat sauce with mushrooms and
green peppers and nice hot garlic bread!

I'd almost be willing to trade! How do you prepare your garlic bread?
Garlic salt, add fresh garlic to butter, or roast the garlic and spread it
on as is with a little EVOO?

kili

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I know it's
not technically a fajita unless you use the correct cut of beef. TFM® calls
my version a taco, but, heck, I'm not even supposed to eat beef anyway, if
it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa, lime
juice, lettuce and tomato. I forgot to pick up an avocado, though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

Tacos at your house. :-)

Or if I can't make it to Florida, I think I'll just pull something
easy out of the fridge, or make a roast or something. It's been a
hell of a week. Ooh, maybe I can get Guy to take me to dinner.

Serene

kilikini said:

Hubby's having fajitas, I'm having shrimp-"style fajitas". Yes, I know it's
not technically a fajita unless you use the correct cut of beef. TFM® calls
my version a taco, but, heck, I'm not even supposed to eat beef anyway, if
it's a taco, so be it. I'm going to like it!

I doubly cross the fajita line by adding cheese, sour cream, salsa, lime
juice, lettuce and tomato. I forgot to pick up an avocado, though, darn it.

Allan eats the plain jane peppers, onions, and steak.

What are you all planning for Sunday dinner?

I have a bunch of lamb cubed and marinating to make shish kebabs. I am
going to make up some tzikis <sp?> and a Greek salad to go with it, and
will warm up some pita brushed with olive oil. Oops.... almost forgot....
we have some fresh asparagus to go along with it too.

My wife is in the process of making choux pasty and is going to make either
cream puffs or chocolate eclairs.

kilikini said:

Can you buy duck sausage or do you have to make it? I don't think I've ever
seen it in a store before.

It's a commercial sausage around here.
http://www.aidells.com/sausages/descriptions/details.cfm

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Christine Dabney said:

sf said:

Christine Dabney said:

I am also going to do a test run of a recipe in one of the new books I
got: Michel Richard's Happy In The Kitchen. The recipe is called Faux
Gras, and it is made with chicken livers, heavy cream, an onion, and a
LOT of butter. It is all pureed together, before cooking in a water
bath like a custard, then topped with a cucumber water/parsley gelee
which acts as sort of a seal for the mousse.

Quoted message said:

sounds good, where's the recipe?

In the book, Happy In The Kitchen. And no, I am NOT going to type it
out. 😉

Sounds long. You have a scanner. Scan it and email, in that case.

I'm waaaaiting.

🙂

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Dave Smith said:

I have a bunch of lamb cubed and marinating to make shish kebabs. I am
going to make up some tzikis <sp?> and a Greek salad to go with it, and
will warm up some pita brushed with olive oil. Oops.... almost forgot....
we have some fresh asparagus to go along with it too.

My wife is in the process of making choux pasty and is going to make
either
cream puffs or chocolate eclairs.

Oooo. You people are ruining my spaghetti. 🙁

"kilikini" <[email hidden]> wrote

Quoted message said:

How do you prepare your garlic bread?
Garlic salt, add fresh garlic to butter, or roast the garlic and spread it
on as is with a little EVOO?

I buy a fresh French loaf at the bakery around the corner and
add fresh garlic to butter, simmer, no extra salt. Cut the bread,
brush with butter and chunks of garlic, crisp in foil!

I would trade you. I love fajitas, tacos, whatever!