fun! I love shiitake mushroom but lack space for both that and the cremini which are more popular and less expensive :-)

The recipe called for a habanero but we had jalapenos in the house and so he used that. It was a thinner brown sauce, soy sauce based. I suspect there was also some rice wine in there, and maybe some fish sauce. Garlic and ginger too.

Fresh Market near me has a nice weekly sale on chicken cutlets ($3.99/pound) and this week I marinated the chicken in some balsamic vinegar with a splash of olive oil and salt and pepper. Stuck them on the grill for about 10 minutes and they were a delicious base for a caprese sandwich dinner (sadly the tomatoes are firmly out of season but at least we're still getting good basil).

The leftover chicken will go on some homemade pizza tomorrow night and which should be delicious.

Ok, this is a day early, but won't have time tomorrow...we just ordered "Alinea Group To Go" for Friday night. Fully cooked, must be warmed:

1. Beef Wellington, Robuchon-style 50/50 potatoes, dark chocolate pot-du-creme (Alinea)
2. Slow braised pork shoulder, creamy polenta, fried artichokes, ricotta cannoli (Next: Sicily)
Additional starters of Beef Short Rib Arancini and Soft Pretzel with beer cheese fondue

We haven't decided who gets which meal yet. We both were having trouble deciding between the same two, so just ordered one of each. Maybe we'll share, maybe not :).

Nice! In my experience, you'll have leftovers. The Robuchon potatoes are so rich that a couple bites was my limit.

These both sound very nice! Beef Wellington is one of my favourite winter dishes, but I only have it once every 5 years or so.

Those are the potatoes that I am making for Thanksgiving.

So awesome about alinea! Back in July 2015, I helped watch our friends’ daughters so that they could enjoy Alinea; we all live in San Francisco and it was pure lucky that this occurred! I drove from my Chicagoland suburb to their rented condo in central Chicago (hard to find on google maps), then drove back to Chicagoland for Sunday supper and then returned the daughters to our friends in some other suburb parking lot. A week later we ended up on the same virgin flight and it got awkward for me because their seats were behind ours.

Thursday supper:
French toast and plain cold tofu
steamed bbq pork buns (frozen)
white rice
orange chicken (Trader Joe’s)
steamed shrimp dumpling (frozen)
steamed seafood dumpling (frozen)
baked green onion pancake (frozen)
steamed tofu & bok choy

i love the dim sum! I’m so happy to never return for carryout dim sum. I love garykung!!!!!!!

that said, I need to figure out the Panda Express orange chicken recipe. A healthy version.

1/2 grilled artichoke
Butter lettuce with gorgonzola, candied walnuts & dried cranberries
Roasted brussels sprouts with panko and crumbled bacon bits
Grilled halibut

Tonight we will be making home made sushi for the first time. We've bought the mat, the nori, the sushi rice, the ginger, we have the store cupboard ingredients and we'll go to the fishmonger later this morning when the sushi grade fish arrives from the coast. Can't wait!

Made oyakodon* for dinner tonight -- a nice comfort-food meal that comes together quickly on a Friday night. When I was born, our next door neighbors were a Japanese family on assignment to the US, and my Mom, who has always had an adventurous palette and been a great cook, asked the woman for a recipe for katsu donbur**i. As my Mom tells the story, she hemmed and hawed before finally sharing a recipe, and my Mom always interpreted it as a reluctance to share a homestyle dish that (50 years ago) you'd never serve to guests or eat in a restaurant. (Maybe the US equivalent would be chili mac or tuna noodle casserole.) Anyway, I grew up eating homemade dishes like katsu donburi, paella, and mu shu pork, among others, and it's definitely influenced my palette!

Fortunately my husband is equally adventurous (or he wouldn't be my husband). Years ago I went on a date with a guy (Chicago firefighter) who told me he'd never eaten Chinese food. (You live part time in a firehouse where everyone cooks and you've never had Chinese?!) He then proceeded to order a caesar salad, hold the anchovies, dressing and parmesan (in other words, romaine lettuce with croutons). Needless to say, it didn't work out.

* For those who don't want to google, oyakodon is chicken, egg and onions simmered in a soy/dashi broth, then served over rice and topped with scallions.
* Katsu donburi is the same onion and egg mixture simmered in the soy dashi, but you fry a panko-crusted pork cutlet, slice it, put it atop the rice and then put the onion/egg/broth over it.

King crab legs (optional garnish but it’s best eaten solo!)
oven steak fries
mixed salad

Never eaten Chinese! Wow. In my experience people who have bland palettes have bland personalities.

Agreed!!!

Last night my better half made Cooks Country's slow cooker sausage ragu with egg noodles, garlic bread, and a Caesar salad. So simple, yet so good.

Leftover Persian fish stew. We both had big (leftover) lunches, so didn't feel like cooking dinner.

Grilled filet mignon and Italian sausages
Grilled asparagus
Homemade cornbread muffins
Strawberries with whip cream
Jelly beans for dessert :)

St Louis cut pork ribs smoked 5 hours in the Traeger, macaroni salad, baked beans. Lacking greens because, well, we didn't have any in stock oops . Mrs. braslvr's usual birthday request dinner.

Grilled steak
mashed potatoes
beef broth gravy
grilled onions
grilled mushrooms

ice creams:
Robbins Cherries jubilee & Haagen Dasz chocolate
Haagen Dasz chocolate & Robbins rocky road
Robbins rocky road & Robbins peanut butter chocolate

super delicious! Yummy

BBQ chicken with a potato salad of potato with broccolini, asparagus and a chimmichurri sauce
https://cimg4.ibsrv.net/gimg/www.fly...2fbfd3b14.jpeg

I had some Royce Nama chocolate for dessert last night. My first time, pretty nice!

Tofu Salad with Goma Dressing , Deep - fried Kawa Ebi , Deep - fried Soft Shell Crab , Beef Inaniwa Udon with Japanese Kagoshima Wagyu / kelp / Wakame seaweed and for dessert , Momo Ice-cream ( Japan - made Peach Ice-cream ) .
All downed with iced Japanese green tea and iced water , both with lots of ice cubes

Leftover mashed potatoes
leftover steak (still a bit medium rare/medium)
grilled evergood hot link sausages
gravy
raw vegetables

the leftovers were warmed up so well!!

You put gravy on steak?

Homemade beef pho for dinner last night. I think Japanese curry is on the menu tonight.

Maybe on the mashed potatoes?

I would hope only on the mashed potatoes. Gravy on steak just seems so wrong.

We were at Costco today and ended up buying their chicken street taco kit (marinated roast chicken, shredded cheese, cabbage, lines, avocado crema, salsa and 12 corn tortillas for $12.99). Really tasty for a meal kit that requires almost no effort (microwaved the chicken for 3 minutes and half the tortillas for 1.5 minutes, but we have a weak microwave).

Did you know that Costco sells 60 million rotisserie chickens a year?

I had the street tacos one time when they were sampling them...really good.
I LOVE those chickens and it doesn't surprise me at all that they sell that many. You can't even buy a raw chicken for that price. And yes I know they have lots of salt...that is why they are good.

Gravy on mash is OK. Gravy on fries. Now we're talking.

Peppercorn or mushroom sauce on pub steaks. Never sauce on quality steaks.

My rules.

Feel free to add here:
https://www.flyertalk.com/forum/dini...ood-rules.html

:)

Monday supper:
pizza (1/3 cheese; 2/3 mushroom / black olive / red onion
mixed green salad (artisan romaine, avocado, carrots, celery)

Lol lol lol

bingo / this

Gravy for both mash and fries. I had also reheated steak fries but probably forgot to mention it.

Cottage pie and peas tonight. Freezer supper from some batch cooking a few weeks ago.

Gravy on fries is good too. Just never on steak. :D

I'd almost rather have gravy on steak than fries. Fries must remain 100% crispy. Anything that would cause any reduction of crispiness is taboo.

I would generally agree with this, except real, honest-to-goodness Canadian poutine is so good. That's the only time it's allowed.

I much prefer gravy on fries if it has to be used at all. Plus, there is poutine which is amazing when done correctly.

Since we bought a rotisserie chicken yesterday, I decided to do Cooking Light's chicken and corn chowder again. I swap a poblano for the bell pepper since I have a bell pepper sensitivity. And increase both the bacon (4 slices, though I may have eaten half a slice before the cooked slices went back into the soup) and the corn (by about a cup). Always great with some of Trader Joe's chili crunch oil to give it a bit of a kick.

Anyone thinking ahead to Thanksgiving leftovers? I always enjoy turkey enchiladas, though not sure what we'll have in the way of leftovers with a turducken, and if it will work for enchiladas.

Pro tip: You don't pour it over the fries, you dip the fries into the gravy. That way they stay nice and crisp.

McDonalds here sells gravy loaded fries, but I never get them because they put the gravy on the fries.

https://mcdonalds.com.au/menu/gravy-loaded-fries

You know what else is good dipped in gravy? Trader Joes thanksgiving flavored potato chips but they ran out early this year!