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Whatz for Dinner?

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Gene_Leone_Mix View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Sep 12 2008 at 11:30pm

OMG TOAD!!!!!

This sounds FANTASTIC!!!

Wow! I ate good tonight, and I ate more than I'm used to (trying to actually put a little weight on here) and this just made me hungry again!

Great ideas!

Geno
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MickeyMac Quote  Post ReplyReply Direct Link To This Post Posted: Sep 13 2008 at 10:20am
Last night dinner did happen, and at the same time it didnt.
 
Let's just say its complicated and leave it at that.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Sep 15 2008 at 4:43am
I guess you DID lose your appetite MM.  Sorry it got complicated.
 
Geno... I'm glad you're putting the weight on.  Good for you!
 
ManifoldGrace... hope your sausage risotto came out nice.
 
Me... Today... breakfast / lunch and dinner all in one... 2 slices of ham on some bread with mayo and mustard.  lol
 
Mixey
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MickeyMac Quote  Post ReplyReply Direct Link To This Post Posted: Sep 19 2008 at 9:47am
Trying dinner again with my friends tonight and afterwards hanging out late.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote manifoldgrace Quote  Post ReplyReply Direct Link To This Post Posted: Sep 22 2008 at 11:40am
Hi, all!
I've been out of town, and am still out of town, and not always near a computer.  Hope everyone is eating well.  Since I'm out of town(whew!) tonights dinner will be a surprise to me since I am not the one making it.  Last nights was sliced ham with corn on the cob and twice baked potatoes.
Love ya!
dc
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Sep 27 2008 at 6:04pm
         Some of us love to entertain, and have friends
 over for a nice meal. The economy is bad, and
 the cost of things at the grocery store may slow
 down the dinner parties quite a lot.
 
    I have a suggestion for a great meal, that won't
 break the bank, and can include more than just
 a few guests.This is an entre'e at a resturant
that I go to once and a while, and I have made them at home, with GREAT results. I am not sure of the spelling, but it is called:  "Steak Bruschetta"
 
 
You will need: 1 thick Rib Steak, for serving 4 people
                            2 for eight people
     A bag of fresh spinach leaves
     A large bag of shredded Mozzarella cheese
      1 or 2 red bell peppers
       4 long baggetts of French or Italian bread
        some cracked pepper, and garlic powder
 
    Make a nice salad of your choice for a side to
 this entre'e.
 
    
Cut the bread in half through the middle, then
cut those pieces in half lenght wise. this will give
each person two slabs of bread. Spread the bread
slabs with a light coat of butter, and shake on a little
garlic powder. Now broil the bread slabs untill they get slightly brown.
     remove the bread from broiling and arrange them
 on a micro-proof plate,face up.
        Broil the steaks untill they are Medium Rare,
and let them rest about 7 minutes. Split the
peppers into 2 halves, and broil them untill
the skins are slightly brown. let them cool and
slice them into long, thin strips.
     Take a very sharp knife, with a smooth blade,
and slice the steaks into very thin strips, about
 1 and a half inches long.
                   The assembly
   
Arrange about six pieces of bread in a circle
on a plate. Sprinkle a little of the cheese on each
slab of bread. Add a few slices of steak to each.
   Add a little more cheese and top with a piece or two of the spinach leaves, and a few of the pepper strips
    A very little more cheese, and you are now done.
  Once these bread slabs are all assembled,
 [you will need at least two for each person]
     Just before serving, put each plate into the
 microwave untill most of the cheese has melted.
  Watch them carefully as to not melt the cheese too much.  Put two of these on each guests plate,
and watch the fun. They are super good, not
hard to make, and won't break the bank.
     You should have enough great beer, and
the party should be a hit.
     
      
Try these for kicks, sometime...They are great!
 
toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Oct 09 2008 at 5:04pm
(((Toad, that sounds GREAT!)))

Hi Everybody!

Well, we have been cooking out on the deck damned near every night, trying to squeeze every bit of warmth out of the weather before it gets really cold (same stuff being cooked but with variations and local friends stopping in doing random-drive-bys, etc) and now in the cool crisp fall air that comes in after sunset... wow... it gets chilly quick but blankets and the wood fire really helps and smells soooo good... OMG! We end up staying out there after dark enjoying food, wine and twisted conversation, anyway! *lol*

Well anyway,
I had just hit send on an email that I sent to Mixey, and I walked outside to the deck...
thinking about ...hmmm... what to cook tonight,,, and well...
Ya know, I love it when the local neighbors stop by to the 'D'Street Deck
just to see what is for dinner,
and then they get that "Deer-In-The-Headlights" look on their faces.
*lol*
I just took these shots 2 seconds ago...




~Happy October from The 'D'Street Deck with "Deer In The Headlights"
Smiles~
Geno

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Post Options Post Options   Thanks (0) Thanks(0)   Quote manifoldgrace Quote  Post ReplyReply Direct Link To This Post Posted: Oct 10 2008 at 12:28pm
Hey, Cuz,
I hope you will not be thinking of telling us in a future post that those deer are what you're having for dinner.  LOL!  They are so cute!
 
We do eat deer meat from time to time down here.  Sometimes it is a necessity, when available.  If you cook it right, it is delicious.  Some people, though, cannot bear the thought.
 
Tonight we're having roasted turkey breast marinated in teriyaki sauce and Pineapple, with baked sweet potatoes and fresh green beans, and apple cake for dessert.
 
Love you, and have a wonderful day!!
dc
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Oct 11 2008 at 1:47pm

Hi Donna!!!

*LoL*
No, we do not cook the "local wildlife neighbors" on the grill!
*LoL*
~Love Ya Right Back Too!~
Geno

Sat- October 11th, 2008 - 3:35PM ...
Here at 'D'Street the colors of the leaves are starting to change...


looking to the S/SW...


looking to the N/NE...


Ruthie and I had a voice/over session late afternoon yesterday, so we cooked out again last night when we got the session done,
and kept a hell of a blaze going after dark into the early evening in the crisp fall air.

(i wish I could bottle that aroma of wood fire and garlic in the crisp fall air!... omg ... so good!)

Hambergers with bacon strips were on the simple menu, with fresh Italian rolls, and sides of cooked potatoes and carrots, with fresh cut mango for desert, with a bottle of Beringer Founders' Estate Merlot to wash it down.
(I'm getting hungry again writing this!)



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Gene_Leone_Mix View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Nov 11 2008 at 1:41pm

~ Happy November 2008 ~

Hard to imagine that a few short weeks ago...
Looking South South/west while cooking dinner looked like this...


then this...


Well, here s a pic from Nov 6th...
The leaves were doing their fall ritual thing
by being almost at the point of showing that final burst of color
before falling all over the 'D'Street Deck.



Cooking outside after dark now in the Fall has been ... well, challenging...
i.e. not as much fun as during warm weather of Summer.

11/13/2008
That crisp wind biting at every part of you when it whips up kinda makes standing there freezing while the food cooks not the same vibe, but damn, it still all tastes good!
(~I guess i should put a coat on and see if that helps, or maybe... more beer, wine? *LoL*~)

I did this recently... cleaned up a few Idaho baking potatoes, wrapped them in tin foil... threw them right in with the hot coals and embers... let them cook right in that red glow for about 35:00 minutes while I cooked the steaks and veggies right over top of them.   Guess what... baked potatoes must have been meant to be cooked like this.
OMG they were too damn good to be legal! We ate every bit of them including the skins.


~Smiles~
Geno

p.s. the "random drive by local neighbors" want us to get a fire pit thing going out there now for the winter, too. Anybody got one? Does a fire pit keep Ya warm enough to stay out there in a blizzard, too? *LoL*

Our eagle might like that...

Maybe for Inauguration day?




]
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Post Options Post Options   Thanks (0) Thanks(0)   Quote dream207 Quote  Post ReplyReply Direct Link To This Post Posted: Nov 11 2008 at 1:51pm
BEAUTIFUL photos, Geno!!Clap
 
The last of our leaves are off the trees now - I'm a bit further north than you. LOL!  But, we had a spectacular fall here and it's always my favorite time of year.  Every day is a glorious one.
 
You've made me hungry with your menu.  You and Toad are some kind of cooks!!!  You make me hungry all the time!!LOL
 
dream 
http://cdbaby.com/cd/eugenepitt
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Nov 11 2008 at 2:15pm


Dream!!!

*LoL* Thanks, but Toad is the guy who is the REAL cook, he KNOWS what he is doing.
I refer to my "cooking" over a real wood fire experiments as
"Hominid Cave Man Cooking".

Start a blaze, throw food at it in some controlled burn fashion, try anything that might smell good while in a controlled burn, sprinkle lots of garlic over everything, have a glass of wine or a beer, and when the cooking food looks good... smells good... eat it!
*LoL*

If something worked out well and and tasted good.... remember it for next time... probably just like the Hominid Cave People did! (It IS fun!)

Laughing here!
~BigSmiles & Hugs!~
Geno

Here are more pics from right after a recording session here,
when it was warm enough for us to be still eating outside...




(Ruthie - "VoiceTalent", Gene Petrucci - Producer from "TwilightWishFoundation" & Marty)

I was cooking and snapping pics... *LoL*

~Geno~

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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Nov 14 2008 at 2:54am
Nice Geno...
 
You've really gotten into cooking this year.  Very cool!
 
So many people think they can't cook; only to find that they're really good at it, if they'd give it half a chance.
 
There's no doubt in my mind that you have the gift!!
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Nov 15 2008 at 2:54pm
Originally posted by M I X E Y M I X E Y wrote:

Nice Geno...

You've really gotten into cooking this year. Very cool!... ...
Mixey



M I X E Y,
SoulfulPlanet & This Thread makes it a lot of fun to try stuff!
Why?... Because SoulfulPlanet Rocks!
*LoL*
~MuchLove!~
Geno


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Nov 22 2008 at 7:42pm

It's Saturday... November 22, 2008.
I had the brief urge to brave the coldness and go outside on the 'D'Street Deck
and cook up something.
Anything.
Some good old Hominid Cave Man style cooking over a nice wood fire.

Well maybe not... it's too damn cold!

It snowed 2 days ago, a very early first snow, and temps have been hovering near or below freezing ever since. So here's the recipe:

I took one look at the ice frozen on to the top of the grill,
I took one picture, and came back in after one minute of chill and then
I took one nice long winter's nap instead!
*LoL*
Can you say "hello microwave oven and kitchen stove".
~Brrrrrr&Smiles~
Geno


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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Dec 01 2008 at 3:27pm
                            ~  Toad's Chili  ~
   
        In a very large pot, add and brown 3 pounds
 of ground serloin, or ground chuck. [Beef]
  Dice up a large sweet onion, a large green bell pepper, 4 stalks of celery, a large red bell pepper,
 and a quarter cup of chopped garlic.
     Cut up about six or eight ripe tomatos into
 1/2 inch by 1/2 inch squares. Add all of these to the ground beef. place heat on medium. Add a large can of mexican green clili's. Dice up some hot peppers,
 [your favorite kind]and add to taste.
    Add one large can of diced tomatos, and a large can of tomato SAUCE. If you like chili with beans,
 add a small can of red kidney beans.
 Add a small can of sweet corn.
     Stirr in the following spices:
   A large amount of ground cumin powder.
   A large amount of ground chili powder.
   A large amount of ground black pepper.
   Add about 2 cans of beef broth.
   Simmer everything for about 2 hours on low heat.
        This chili is not thick. If you wish to thicken it,
 dissolve 3 teaspoons of cornstarch into a glass
 of cold water. Once dissolved, add to chili slowly
 and it should thicken in time to the degree that
 you may like. Buy some one quart plastic food
 containers, and transfer the chili to these.
     Freeze what you wish, or give some to your
friends. You can add chopped hot peppers to
 obtain the heat and pain level you desire.
      Serve with some nut bread or corn bread,
 and you will be in for a great cold weather meal.
     Guaranteed to warm your soul on cold days.
    I never served this to anybody that didn't like it.
 That works for me.... ENJOY TongueTongueTongue
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote dream207 Quote  Post ReplyReply Direct Link To This Post Posted: Dec 02 2008 at 8:31am
Now that sounds delicious, Toad.  Personally, I don't like chili with beans in it.  I've had some chili with venison before and it's excellent and you wouldn't know it wasn't beef.
 
Do you top yours with sour cream and cheese??  I would.
 
I keep saying you are one fabulous cook and you just proved it again!!Smile
 
dream
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Dec 02 2008 at 5:54pm

That sounds good Toad.

Sometimes I like that loose kind of unthickened chili, so I can spoon it over rice, a baked potato... or polenta... and then top it with sour cream and cheese, as you suggested Dream.
 
The cumin and chili powder makes it Toad.  I love cumin, especially!.
 
Sometimes I make a lamb "chili/curry" that has tumeric, ginger, masala, chili and onions and chick peas instead of beans.
 
I like the idea of curry over rice... so I think of chili the same way.
 
The only thing is that I usually make whatever it is in 2 steps, and take the cooked meat out... put it in a separate bowl and the liquid in another... place in the refigerator for awhile, and then get rid of the fat "cheese", before putting it all back together again and finishing the cooking.  I don't like the taste of too much beef fat, or especially lamb fat. 
 
I put the spices, and vegetables or whatever in, after I get rid of the fat, or else all of the flavor and good stuff, ends up in the discarded fat.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Dec 03 2008 at 12:00pm
                  ~ Toad's Spaghetti Sauce ~
 
      I use the same ingredients as my Chilli recipe
 omitting the celery, the green chillis,the hot peppers,
 and the large can of tomato sauce.
          Forget the chilli spices.
  The spices I choose for the spaghetti sauce are:
       1/3 cup chopped garlic
        1/4 cup of the following spices:
     Italian seasoning
     Basil flakes
     Oregano
     Leaf Majoram
           I use this sauce with any type of pasta,
 and I think it's great. You could add somemore
 of your favorite spices to give it a personal touch.
     I freeze it in small plastic containers for future
 meals that take very little effort to prepare.
      Mic the sauce, and boil the pasta... Quick and easy. Tongue
        The flavor is good enough to bring tears
 to your eyes.Cry
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Dec 06 2008 at 4:57pm


Damn the torpedoes ... full speed ahead!

It's freezing cold, and snowing here at 'D'Street

and yes, we are cooking out in the snow!

I need a STEAK!

Stay tuned ... Film at 11:00

*LoL*

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