What's for dinner?
Sep 8, 2015 | 5:10 pm
#661
Join Date: Feb 2004
Location: ORD
Programs: AA
Posts: 1,754
Gumbo!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
Sep 8, 2015 | 7:14 pm
#662
FlyerTalk Evangelist
Join Date: Jul 2008
Location: IAH
Programs: UA Plat, DL Silver, Hyatt Ist-iest, Stariott Platinum, Hilton Diamond
Posts: 13,500
A $1 slice of cheese pizza from some semi sketchy place near Penn Station.
Sep 8, 2015 | 7:42 pm
#663
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,365
Gumbo!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
Sep 9, 2015 | 8:14 am
#664
FlyerTalk Evangelist
Join Date: Apr 2013
Posts: 26,418
Gumbo!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
We've been in the low 90s and 85% RH for the past 5-6 days, and I'm kind of focused on cold foods at the moment. But I'll remember your recommendation of Zatarain's mix as an alternative to homemade roux (which is something I don't do a reliably good job of in any event).
Sep 9, 2015 | 9:04 pm
#665
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,856
Sep 14, 2015 | 12:30 am
#666
Moderator: Midwest, Las Vegas & Dining Buzz
Join Date: Jun 2001
Location: Chicago, Illinois
Posts: 18,093
Sep 24, 2015 | 7:44 pm
#667
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Sushi.
Sep 24, 2015 | 9:42 pm
#668
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,856
On Monday I'll cook up a big pasta dish, a whole box of pasta, four chorizo sausages with the casing removed, jar of Prego and some ketchup and spices and then I put it in tupperware. I heat up some for dinner each weeknight...saves me a lot of time.
Sep 27, 2015 | 1:31 pm
#669
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM, HA, VS
Posts: 92,072
Soy/bourbon/lime marinated and grilled flank steak medium rare. Splenda cheesecake.
Sep 27, 2015 | 3:01 pm
#670
Join Date: Jan 2012
Location: Houston, TX
Posts: 406
Yesterday was chicken...
Nov 6, 2015 | 7:57 pm
#671
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Red beans and rice, cornbread, and a glass of milk.
Nov 7, 2015 | 11:56 am
#672
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM, HA, VS
Posts: 92,072
Leftover Lou Malnati's pepperoni and green pepper deep dish with extra tomato sauce. (I've been doing low carbs for two months, then a cruise, now one last "fling" before behaving myself again. 
)
)
Nov 24, 2015 | 8:17 pm
#673
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Mediocre sushi and okay pot stickers via GrubHub. Didn't feel like finding a nearby restaurant.
Nov 24, 2015 | 8:21 pm
#674
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,856
Yesterday I cut up a bunch of Montreal smoked sausage, added some vodka sauce and a box of penne pasta and put it in the fridge. So tonight I microwaved some and enjoyed it with shredded Parmesan and bread.
Nov 28, 2015 | 11:06 am
#675
Join Date: Jun 2015
Location: Germany
Programs: United Mileage Plus, Marriott Rewards Gold, Club Carlson, Starwood Gold, AAdvantage
Posts: 50
We are having Ina Garten's Weeknight Bolognese on this cold winter night. I highly recommend this dish for anyone to try. It's a favorite in our house!
http://www.foodnetwork.com/recipes/i...se-recipe.html
http://www.foodnetwork.com/recipes/i...se-recipe.html
