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We're actually having something interesting for dinner: stuffed quail. This is the closest I can get to my DH's favorite dish. My first time making them, so I am looking for recipes. I have bulgur wheat and rice, but I'm not quite sure what to do for stuffing as yet. I also have various nuts, dried fruit and veggies. . . The quail are marinating in garlic, chopped sage and salt now. I hope that's good for quail...
I've never stuffed them personally! Just cooked them in a pan, I like them simple...either that or I'm just lazy!
Nigel Slater is my fave simple cook - he's brilliant at getting the true flavours from foods...I have his books but here are some from online sources
BBC - Food - Recipes - Hot and sticky roast quail (http://www.bbc.co.uk/food/recipes/database/hotandstickyroastqua_80547.shtml - broken link)
I had a stuffed veal breast tonight that I picked up at the store. The stuffing was good but the breast was greasy and very chewy. I ended up throwing it away. It was cooked at the store and all I had to do was reheat it.
Had soaked some large limas overnight (cooked them in chicken broth from some chicken I had boiled). Added some leftover spiral ham we had frozen. Voila!
Tonight is chicken fried steak with chicken gravy, mashed potatoes, peas, and my wonderful sliced tomatoes. I need a wonderful creamed cucumber recipe. Mine was quite dull . It was definately missing something. Any good ideas here???
Maybe I just didn't let them sit long enough? I used sour cream and onions.
Hi, all. This is the first chance I have had to check what everyone is making for dinner tonight, so I have only gotten to 9:30 AM posts.
Cyn, I got a wonderful creamed cucumber recipe years ago from a friend of mine and it is always a hit. I'll be happy to share it in case you haven't found one yet.
I have found that the trick to a good cuke salad is to slice the cucumbers, put them in a colander and sprinkle well with salt. This draws a ton of water out of the cukes to keep your cream sauce from getting runny. I let them drain in the colander for a good hour and then put them in cheese cloth or a fresh, clean tea towel wrap them up and squeeze as much water out as I can. This crushes the slices a little, but they remain just as crisp as ever.
Sauce:
1/2 C. sour cream (low fat works fine)
1/4 C. mayo (Hellmann's here!) or plain yogurt (I use non-fat)
one whole scallion finely chopped
pepper (Probably needs no salt if you salted cukes well in colander.)
1/4 tsp. dry mustard (Coleman's is good.)
1 T. lemon juice (Real Lemon is fine if you don't have fresh.)
1 T. vinegar of choice (I prefer rice wine vinegar with this.)
1 T. chopped parsley or 1 tsp. dried
1 T. chopped dill or 1/2 tsp. dried
Mix sauce, add to drained cucumbers and enjoy a taste treat. I always make this with beef roast and pork roast. The flavors together are wonderful.
We ate on the cheap. Did not need much after stuffing at lunch. We had a macaroni beef casserole that was so good. And the best part is was at a friends house. That made it double good...Now it's time to see what all happened over the weekend and catch up on the Ike visit.
Hey Elson, no worries - we can't have too much of a good thing!
The dinner plans for this eve all went wrong - we went to Ikea and spent FAR too long in there but did have quite nice lunch, salmon for me . Then we had to make all the things we bought - which involved much confusion with packaging and instructions, and lots of 'help' from the 6 yr old!!!
Anyways, no time to make the toad in the hole tonight as planned, never mind the boxty!!
So I cooked up pasta bows, softened some onion and garlic in olive oil, threw in some frozen mussels, white wine, flat-leaf parsley and some broccoli, hey presto - nice dinner.
Rest of the wine is in my glass....
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. It was definately missing something. Any good ideas here???
I let them drain in the colander for a good hour and then put them in cheese cloth or a fresh, clean tea towel wrap them up and squeeze as much water out as I can. This crushes the slices a little, but they remain just as crisp as ever.
