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DH ran out to buy acid for the pool and came home with a beautiful, fresh 2# lobster. WooHoo!!! (It's hard getting good, fresh seafood out in this neck of the woods.) He doesn't care for seafood, so it's all for me
So tonight, DH will have the ground beef w/BBQ sauce over rice and I will have a delicious broiled, stuffed lobster. I don't have crabmeat to make my #1 fav stuffing with, but I do have frozen shrimp which will do. I'll have to make a big, fat baked potato to have with it, in order to use all of the melted, clarified butter that is leftover from dipping the lobster.
I will try it first and then post it - if it's good.
Ok guys. Here's the recipe. I found it good, but no better than other recipes of its kind, and I even increased the amount of salt and pepper, but I had no cloves or allspice. I have to admit there was a tang missing. The sauce was thin but good over noodles. OK now that I've completely discouraged you - here goes:
1 lb. ground beef and 1/2 pound ground pork
salt and pepper to taste
1/2 tsp brown sugar
1/4 tsp each ginger, nutmeg, gloves and allspice
l egg beaten
1/2 C bread crumbs
1/2 C milk
1/2 pint cream
Mix all (but the cream) well. Form into balls. Roll in flour and fry until brown, the pour over 1/2 pint of cream. Cover and simmer 30 minutes. Then put into casserole (which I covered - oops) and bake for 40 minutes. I served over noodles. It may be more tasty tomorrow when flavors set in. But don't get me wrong - it wasn't BAD.
After reading through most of the post today, I don't feel like making dinner here tonight. I would like to do a round robin at all of your homes for dinner.
CheyNee, I use sauerkraut with my stuffed cabbages too. I also like to put caraway seed in the sauerkraut. It really seems to add something unique to the flavor. Your husband is a prince with a lobster under his crown!! Enjoy your dinner.
Lacey, thanks for the recipe for the chicken. I have not made Chicken Cacciatore for a couple of years, it seems. I think this week would be a good time.
Welcome, Aylalou! Please do post your recipe after the first trial. It should be wonderful. We get so many ideas for dinner on this thread. It's terrific for someone like me who seems to be in a rut most of the time repeating the same old things.
Denise, I sure hope hubby feels better soon. Maybe tonight should be a chicken soup night. Cures what ails ya!
Molochai, I think I could eat lasagna everyday of the week if allowed! What a wonderful comfort food. (except around the belt area.)
NMS, make something for dinner that doesn't require two arms! You want to heal up that one in the sling. Glad you are doing better.
Oh, yeah. I am making a pork tenderloin with a yummy Grey Poupon mustard sauce for dinner. Like crazyworld, we'll have some simple baked potatoes and steamed spinach on the side with a nice 5 grain Italian bread to dip in the flavored olive oil.
Oh, yeah. I am making a pork tenderloin with a yummy Grey Poupon mustard sauce for dinner. Like crazyworld, we'll have some simple baked potatoes and steamed spinach on the side with a nice 5 grain Italian bread to dip in the flavored olive oil.
How do you cook your tenderloin? Oven? Grill? Etc..
How do you cook your tenderloin? Oven? Grill? Etc..
It mainly depends on the weather, Kats. I would prefer to always do it on the grill (oh, so much flavor!), but as it is today quite cloudy, I will put it in a 400° oven for only 15 - 18 mins. I separate the two tenderloins and put them in the pan so they are not touching. The crispy pieces that stick to the bottom of the stainless pan make a wonderful brown gravy.
Before browning my flour in the pan, however, I add a T. or two of butter (the tenderloin does not give off much fat), some chopped shallots or scallions, 1 clove minced garlic, and just soften. Then, I add a couple of Ts. cake flour (like Swansdown) to the pan and golden brown the flour. I like to use milk or half and half to make the pan gravy, but you can use broth instead.
When it is getting bubbly and thickening, I add a big T. of Grey Poupon grainy mustard and about 3-4 T. of wine. It makes a wonderful little puddle of sauce on each dinner plate to place 4 or 5 slices of tenderloin on top. Looks lovely, tastes even better!
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Your husband is a prince with a lobster under his crown!! Enjoy your dinner.
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