What's your Friday night dinner

K

karennoca

Well-known member
Tonight it is:

Made hamburger patties with fresh garlic, Grill Mate Steak Seasoning and a few splashes of Worcestershire Sauce They will be sauteed with 1 1/2 large onion slices, until onions are golden, and a few dashes of Worcestershire at the finish. I love the flavor of the beef burger and the onions cooking together

Rubbed a sweet potato with coconut oil, it will be baked and served with truffle butter and Piment d'Espelette .

A quick sauté of broccoli, snow peas, mushrooms, red, yellow and orange bell peppers, green onion, and fresh garlic. Everything is prepped and ready to go. I made an easy, Asian sauce of soy sauce, sesame oil, sherry wine, red pepper flakes, garlic and a touch of sugar.

 
This looks wonderful Karen, we're having a home-cured corned beef brisket with potatoes, carrots,

onions and cabbage. A horseradish sour cream sauce to go with. The house smells really good right now!

 
A question about the coconut oil. I bought TJs coconut oil and it is unrefined. Am confused as to

whether it is suitable for cooking or not. Thinking perhaps I should have bought refined instead?

 
There's quite the difference between the two. Not only in taste

but also in cooking properties. I too had bought unrefined a few years back, wanting to hop on the 'healthy cooking with coconut oil' bandwagon, but everything I cooked with it tasted strongly of coconut. I really didn't care for that and didn't want my scrambled eggs or seared beef to have such a prominent coconut profile. Then I learned that refined coconut oil was probably what I really wanted so the coconut flavor would be toned down. Refined coconut oil is more neutral tasting.

At the link is an article explaining the difference between refined and unrefined coconut oil. Hope it helps.

http://healthyeating.sfgate.com/refined-vs-unrefined-coconut-oil-2296.html

 
Made Giada's Roman Style Chicken. Served with

tagliatelle and oven-roasted broccoli. Used all thighs (bone-in).

Was testing the recipe as a future company dish where I know the guests will be driving 9 hours but I don't always know what time they're arriving. This will be a great make-ahead dish that I can do a day before or the morning of, refrigerate, then finish off once they get here while we're relaxing with cocktails and appetizers.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe

 
I have Mississipi Roast with mashed cauliflower....

if you google Mississipi Roast, you will find it to be a very odd recipe

I tweaked it a little with input from a food blogger I love, and WOW. It was outstanding.

edited to try and correct the typo - I HAD

it was yesterday (sigh)

 
Do you have a link for the recipe you used, Sally?

And did you use chicken or beef? Slow cooker or stovetop? Google brought up quite a lot of "Mississippi Roast" recipes.

 
Was thinking this dish would be a good candidate for CathyZ's crusty french bread to

sop up the yummy sauce.

 
There's a recipe in my old Farm Journal cookbook for a chicken and dressing casserole, wonder if

this is similar. I made it once and it was delicious. This recipe is cooked chicken with a seasoned bread mixture like stuffing spread over it Ina casserole dish and topped with a gravy made with chicken broth and egg .yolks. Is that something like it?

 
Thx Pat. dh does not care for coconut, and yet all his "diets' suggest. Will look for refined. Tx

 
Oh that chicken recipe looks good. I love capers and prosciutto in dishes

And isn't ANYTHING a good choice for sopping with good crusty bread?

 
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