what's for dinner?

[Lady Cop]

throw together a lot of spices for a dry Cuban steak rub. garlic powder, cayenne pepper, oregano, i need to locate a recipe because i don't use one.
i rub it on a piece of flank steak and let it stand a while. son is grilling it now.

also, i'll find a recipe for plantains for you all, they are fabulous with this steak, i don't have any however. it's a sweet side dish with many Cuban meals.

[Eat Shit And Die]

Bacon mushroom in a tomato sauce with pasta and salad.

[Duchess]

Bacon mushroom in a tomato sauce with pasta and salad.

Do you make that yourself? It sounds wonderful. I'm so freakin' hungry I could gnaw on my own arm.

I've had a yen for red meat lately so I'm grilling a london broil, garden salad & fresh corn on the cob.

[Eat Shit And Die]

I been cooking for myself since i was a teenager, I love cooking.

[ramseycat]

Bacon mushroom in a tomato sauce with pasta and salad.

Do you make that yourself? It sounds wonderful. I'm so freakin' hungry I could gnaw on my own arm.

I've had a yen for red meat lately so I'm grilling a london broil, garden salad & fresh corn on the cob.

They both sound good! I am starving too. That's what I get for not brining lunch and being to lazy to run out.

[Lady Cop]

re: 141 ^

i LOVE plantains, they were served with every Cuban dish in Miami. i like the sweet caramelized ones. let them get very black on the counter.












Fried Plantains

2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 ¹⁄₂ cups vegetable or canola oil
2 green plantains
Directions
Combine water, garlic and salt in medium size glass bowl and set aside.

In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 ¹⁄₂ minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.

Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.



------------------------------------------------------

Glenn Lindgren: If you have ever eaten in a Cuban restaurant, you have eaten platanos maduros – what many Anglos refer to as "those sweet black bananas."

Jorge Castillo: The dish is made with plantains. It's not, strictly speaking, a banana, but it is related.

Glenn Lindgren: To make platanos maduros, your plantains need to be very ripe, almost black! They are very sweet at this point.

Jorge Castillo: Many people insist on frying their platanos maduros in lard. It is believed that the plantains don't absorb as much oil that way. We've also had good success with shortening and many people use a liquid vegetable oil – even butter.

Fried Sweet Plantains – Plátanos Maduros
By Three Guys From Miami

The sweet fried "banana" served as a side dish in just about every Cuban restaurant.

INGREDIENTS:

3 large ripe plantains, peeled and bias cut into 1-inch thick slices. Plantains must be very black skinned!
²⁄₃ cup vegetable oil, or lard (to cover half the thickness of plantains in the pan)

Your plantains need to be very black, so black you think you should throw them out.

Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot – a drop of water will sizzle.

Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.

VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying.

[sally]

So you aren't Jewish.

I hope your nephew is an adult. It would suck having to share your 6^th birthday with an overgrown uncle. I would feel cheated.

Nope, not Jewish...Roman Catholic, German/Irish. I am circumcised though because I was born in Long Island Jewish Medical Center.

Its his 5^th birthday(I think), his is August 30^th, mine is August 18^th. Same month, but not the same day.

I don't think he'll feel cheated, except maybe by God. He's autistic, barely talks, and still wears a diaper.

Damn Clang, you're a Debbie Downer if I ever saw one.

[Clang McFly]

[Duchess]

I don't know & I'm pretty fricken hungry so I'm getting high, maybe I'll feel inspired...doubtful but maybe.

[Clang McFly]

Leftover pork roast with gravy and noodles.

[sally]

Elbow macaroni mixed with brocolli florets, parmesan cheese and cherry tomatoes and garlic sauteed in olive oil. Garlic bread on the side.

[Duchess]

Do you steam the broccoli first?

[sally]

Do you steam the broccoli first?

After you bring the water to a boil you just throw 3 cups of brocolli florets in with a 1 lb box of pasta and it's cooked perfectly by the time the macaroni is done. Drain and mix with 4 cloves of minced garlic and a pint of halved cherry tomatoes that have been sauteed in 4 tablespoons of olive oil. Add ¹⁄₂ cup of parmesan cheese and salt and pepper to taste. Really easy and good. I found the recipe on the back of the box .

[Duchess]

Really easy

That's what attracted me.

[Lady Cop]

just had fried fresh haddock and shrimp...soooo good!
the craving is overwhelming here by the sea sometimes.

[pspence]

Elbow macaroni mixed with brocolli florets, parmesan cheese and cherry tomatoes and garlic sauteed in olive oil. Garlic bread on the side.

A huge spinich w/ grilled chicken salad & homemade blue cheese dressing (takeout from a fabulous downtown restaurant.). It's my husbands night at the bar with his work buds. I'm in heaven...cuddled up with my mock and wine. And it's Friday...doesn't get a whole lot better than that. (gawd, I really need to get out a little more.

[Maggot]

lobsta

[Maggot]

just had fried fresh haddock and shrimp...soooo good!
the craving is overwhelming here by the sea sometimes.

I just got 5 chix 1.25 for 19.95 hon.

[Donovan]

Had an argentinian burrito at Moe's with steak, mushrooms, peppers, rice, some kind of chile sauce, and lettuce/tomato/cheese on a wholegrain wrap. Damn fine eats. Better than average fast food.

[Lady Cop]

i made a simple old-fashioned meatloaf today...it was very good and if there's any left, a meatloaf sandwich is delicious.
i don't really follow a recipe, but here is one. you can pretty much make it however you like. i do get my hands into it and mush it up well before forming the loaf.
this recipe looks as though it would make a small one.
---------------------------------
1 ¹⁄₂ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
¹⁄₃ cup ketchup

preheat oven to 350 degrees F.
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.