What did you have for dinner?

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#2,430
#2,430
Baked seasoned chicken, green bean cassarole(sp), sweet banana peppers stuffed w/ cheese and wrapped in cresent rolls. MMMMMMMMMMMM.:rock:
 
#2,432
#2,432
I had the unique experience of fresh Lionfish tonight for the first time. It had already been cleaned, which was disappointing. I baked it in water and oil with a little salt and pepper so I could taste just the fish. It was very mild in flavor but very good. As I've been told, it has pretty much the same texture and flavor as snapper. Steamed Broccoli, garlic, carrots and yellow squash were my side of veggies.
 
#2,434
#2,434
Behr1213 said:
I had the unique experience of fresh Lionfish tonight for the first time. It had already been cleaned, which was disappointing. I baked it in water and oil with a little salt and pepper so I could taste just the fish. It was very mild in flavor but very good. As I've been told, it has pretty much the same texture and flavor as snapper. Steamed Broccoli, garlic, carrots and yellow squash were my side of veggies.
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I just read up on them. Pretty interesting fish.
 
#2,440
#2,440
Slydell said:
I just read up on them. Pretty interesting fish.
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The Capt. of the boat that I get most of my fish from, brought the fillets to me already cleaned. I really would liked to have watched him. According to him, they are a pain in the butt to clean and yield very little meat (kind of like Sheepshead).

I agree with him in the opinion, they will not become as popular for restaurant menus as some of the "experts" are suggesting. Who knows though? It will be interesting following this.

I read an article yesterday, that it works really well as ceviche, I'll be trying it this afternoon with my last fillet.
 
#2,441
#2,441
Snapper is one of my very favorite fishes.

The best meal I've ever had in regard to fish was at a little place in Istanbul. It was chilean sea bass, and to this day I can remember tasting that very first bite. Absolutely unbelievable. That was in 2004.
 
#2,443
#2,443
Whats on everyone's menu for the HOF game tonight? doing anything special?

I'm thinking of hot wings and sweet potato fries. can't make up my mind though.
 
#2,445
#2,445
vol_in_il said:
did your missing boss' wife show up?
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She did... and exactly where I thought she would be. Right down the road.

She gave back $200,000 of the 1.5 million that she took. In concession he agreed to:

Pay her health insurance
Pay her car insurance
Pay her $50,000 salary per year

And they're going to remain friends.

I, personally, don't care if I ever see her again.

Tonight's supper? Deep dish pan pizza. Home-made.
 
#2,447
#2,447
Hours of prep, minutes of eating. <shrug> Guess it was good. :) FTR, it was a "healthy" recipe.

Chicago-Style Deep-Dish Pizza

Ingredients

* Dough:
* 1 teaspoon sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 cups all-purpose flour (about 13 1/2 ounces), divided
* 1/4 teaspoon salt
* Cooking spray
*

Topping:
* 1/2 pound turkey Italian sausage (about 2 links)
* 1 cup finely chopped onion
* 1 (8-ounce) package presliced mushrooms
* 1 1/2 teaspoons olive oil, divided
* 3 garlic cloves, minced
* 1 tablespoon tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon fennel seeds, crushed
* 2 (8-ounce) cans tomato sauce
* 1 tablespoon cornmeal
* 1 1/4 cups (5 ounces) preshredded part-skim mozzarella cheese
* 2 tablespoons grated fresh Parmesan cheese

Preparation

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes.

Preheat oven to 375°.

To prepare topping, heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage and onion; cook for 5 minutes or until sausage is browned, stirring to crumble. Drain; set sausage mixture aside.

Return pan to medium-high heat. Add mushrooms; cook 5 minutes or until moisture evaporates, stirring frequently. Remove mushrooms from pan, and set aside.

Return pan to medium heat; add 1 teaspoon olive oil. Add garlic; cook 30 seconds or until lightly browned, stirring constantly. Add tomato paste; cook 1 minute, stirring frequently. Stir in oregano, fennel, and tomato sauce; simmer for 5 minutes or until sauce mixture is slightly thickened.

Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Sprinkle mozzarella evenly over the bottom of dough; top evenly with sausage mixture and mushrooms. Top mushrooms with sauce mixture; sprinkle Parmesan over sauce. Bake at 375° for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.
 
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