Indian food! That's even better than my suggestion of take-out pizza.Originally posted by Maister
Indian food! That's even better than my suggestion of take-out pizza.
I concur!Indian food! That's even better than my suggestion of take-out pizza.
I would be jonesing for Indian food now but we're going out for Vietnamese food for dinner. YUM! Bun for everyone!!
That's a winning platform right there. Bun for everyone!!!I concur!
I would be jonesing for Indian food now but we're going out for Vietnamese food for dinner. YUM! Bun for everyone!!
Children in the back seat can cause accidents - and vice versa.
How funny! I have had Indian food the past two nights. Chicken Korma (cashews, yogurt, raisins, saffron) with basmati rice and Chicken Vindaloo (a particularly spicy dish) also with basmati rice.
Tonight we will either have steaks and roasted Brussels Sprouts or Opa and roasted Brussels Sprouts. Clearly we need to eat our Brussels Sprouts.
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There's food called Opa? That's what Greeks yell just before they smash their plates on the floor. BTW, that's what I'd do with a plate of Brussels Sprouts.
“Death comes when memories of the past exceed the vision for the future.”
I told you I was probably going to be bumping this thread frequently. Tonight's challenge: need to talk the missus out of having leftover goulash tonight and instead make something yummy that uses the 1 lb package of smoked bratwurst in the freezer. What can I do with the brats other than just grilling them?
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
Fry'em? Boil'em? Dunno, Hubby just grills them year round.
How about slice them up into discs, fry them, and serve with sauerkraut?
If you have potatoes and onions, cook them all in a skillet together for a nice potato/brat/onion mash up thing. Some butter, salt, and pepper is all that is needed.
A common mistake people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools. -Douglas Adams
In my house, my wife would just eat the goulash and I woudld eat the brats. She doesn't like brats.
"I'm very important. I have many leather-bound books and my apartment smells of rich mahogany"
That's a tough one. I like Hink's idea. I've had them in mac and cheese before, but that's the only non grilled way.
When did I go from Luke Skywalker to Obi-Wan Kenobi?
Throw them in a slow cooker, top with sauerkraut, baby red skins and carrots, cook all day, serve. YUMMO!
Sausage mac and cheese gets my vote.
Opa is a fish. It was delicious.
For the brats, try a gumbo using brats in lieu of sausage!
Beer, Brats, and Black Eyed Pea Gumbo
1 (1-1.25lb) package Bratwurst
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup green pepper, diced
4 garlic cloves, minced
1/3 cup butter
1/3 cup all purpose flour
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
2 cups frozen black eyed peas, thawed
2 cups beer, your choice
2 cups chicken stock
Juice of half a lemon
Cooked white rice, for serving
Dash of hot sauce, optional
Heat a large pot on the stove top over medium-high heat. Cut bratwurst into ½ inch thick slices on the bias. Add the bratwurst to the pot and cook until all the fat has rendered and the bratwurst are cooked through. With a slotted spoon transfer the bratwurst from the pot to a large plate and reserve for later. Add the onion, carrot, celery and green pepper and garlic to the rendered fat from the brats; season with salt and pepper and cook veggies until just soft. Remove the softened vegetables from the pot and reserve for later.
Reduce the heat to medium and add the butter to the pot. Once the butter has melted whisk in the flour, stirring continuously to prevent burning. Cook the roux for 8-10 minutes or until it has developed into a nice golden brown color. Once you receive the desired color add the reserved vegetables and bratwurst back into the pot. Stir in the Cajun Seasoning, thyme, bay leaves, and black eyed peas; season with salt and pepper to taste. Pour in the beer and chicken stock and stir well to combine.
Simmer over medium heat until the Gumbo has thickened and reduced slightly, about 10-12 minutes. Stir in the juice of half a lemon to brighten the flavors at the very end. Serve the gumbo over white rice with a dash of hot sauce. Enjoy!
Occupy Your Brain!
Ding ding ding! We have a winner!
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
Copied, pasted, printed. We're trying that one. Thanks!!
A nuisance may be merely a right thing in the wrong place — like a pig in the parlor instead of the barnyard.
Folks, you have got to try this. Not only did this get me out of another night of mediocre leftover goulash, but this is going to be a staple in our household. I didn't have any carrots on hand but otherwise followed the recipe verbatim and the results were wonderful! Thank you TS for this great recipe!
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
Do you think kielbasa could be substituted for the bratwurst?
I don't know why not. Next time I try I make it I'm going to try a spicier Ukrainian or a Winterfest sausage
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
'Tis the season for andouille sausage.
I think Hubby is going to make red beans and rice and andouille sausage for dinner tonight. Double YUM!
I nominate this as post of the week, but I guess that is because I really like Top Chef!
That gumbo looks awesome TS. That is going on my list for next week with some vegetarian sausages, yum!
Slightly OT: How many people write their shopping list around meals? About 4 or 5 years ago when I was dirt poor starting in my first job I started writing down my meals for the week at the top of my list and then filling my list with the ingredients for said meals. It helped cut down on the extra things that ended up in the cart, cutting my grocery bill since everything had a purpose. Only down side, is some of the less favorite meals get shifted to the end of the week or carried over to the next week in lieu of take out pizza or something.
The kiddo and I are having french toast for dinner because I have bread to use up and because I don't feel like cooking a real meal tonight.
All the time. I have a hard time coming up with meals for just the kiddo and myself, and the days she is at her dads I don't really cook. Writing it out for the week helps me to figure out what and how much I need.Slightly OT: How many people write their shopping list around meals? About 4 or 5 years ago when I was dirt poor starting in my first job I started writing down my meals for the week at the top of my list and then filling my list with the ingredients for said meals. It helped cut down on the extra things that ended up in the cart, cutting my grocery bill since everything had a purpose. Only down side, is some of the less favorite meals get shifted to the end of the week or carried over to the next week in lieu of take out pizza or something.
I'm not much of a foodie, but like Top Chief, Chopped and Triple D
Was disappointed that Bev made it back in and Grayson didn't.
When did I go from Luke Skywalker to Obi-Wan Kenobi?
Sad, I thought Grayson was a better chef... plus she isn't bad to look at.
Nice looking redhead, plus a bit of an attitudeSad, I thought Grayson was a better chef... plus she isn't bad to look at.. One of the gals you'd love to go have a beer with, even if you don't drink
When did I go from Luke Skywalker to Obi-Wan Kenobi?
Top Chief. Is that an Indian tribal competition show?
I don't like Bev. I liked Ed. Now I like Paul.
A common mistake people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools. -Douglas Adams
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