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Nov 13, 2011 03:10 PM

What's for dinner? #116 [old]

Time to move on. After a rather turbulent week & an eventful but exhausting w/end in my current "hometown", things are starting to calm down a bit. Today's been slow and lazy.

I've been craving this recipe ever since ms. mc mentioned it somewhere on the HC board....

Those garlicky, buttery noodles will be served with stir-fried chicken tenderloins & pork loin (which have been sliced as thinly as possible and are currently marinating in a mix of Maggi sauce, soy sauce, Worcestershire, ginger, 5 spice, and cayenne pepper), a cluster of oyster shrooms leftover from who can remember when will join the stir-fry party; a couple crowns of broc have been blanched quickly and will be tossed in with the meaty mushroom garlic pasta. Some chopped scallion on top.

Dinner at casa lingua.

What's cooking in your kitchen tonight?

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  1. I am FINALLY going to make the biryani, aloo gobi and chana masala that I've been planning on making forever it seems. I've bought the cauliflower so it has to happen- you know how fast it goes bad!

    Haven't decided if there will be chicken involved or not.

    6 Replies
    1. re: weezieduzzit

      Ooooooooooo! I also have 3/4 a bottle of red wine, a bowl full of sekel pears and vanilla ice cream in the freezer. Sounds like poached pears for dessert!

      1. re: weezieduzzit

        i think i'm going to try those garlic noodles tonight, with a seared and 5-spiced pork tenderloin atop.

        i made a pork tenderloin for the oldster over the weekend that turned out uber-tender/juicy. just a quick sear in oil and butter, and then braise in water, more butter, milk and a touch of maggi sauce, thanks to lingua, for pan sauce. fried sliced onions potatoes on the side, tomato and onion salad.Dad LOVED it. it's so rare to get a rave out of him.

        1. re: mariacarmen

          yeah, tenderloin may be the way to go. loin is so freaking dry, it's tough not to overcook.

          welcome to the world of maggi, newb :-)

          1. re: linguafood

            ok, time to show my ignorance..... i didn't know there was a loin AND a tenderloin!

            1. re: mariacarmen

              well, the tenderloin is the filet, right? more expensive than just your _pedestrian_ (hahaha) loin, and not as dry. much easier to cook med-rare than loin chops.

              1. re: linguafood

                i know nothing about cuts of meat. ok, gotcha. i did make the pork tenderloin, AND THOSE NOODLES! to die for, so creamy and garlicky and buttery. they tasted just like the ones i've had in various vietnamese restos.

                the tenderloin i sliced into medallions, about 3/4 inch thick, tossed them in a mixture of ground coriander seeds, ground cumin seeds, chinese 5 spice, s&p, seared them, then braised very quickly in a beef broth with sliced ginger. they were perfectly pink and tender and juicy. i find that it's much easier to control the doneness when they're in medallions.

                alongside was a slaw of honeycrisp apples, bok choy, cabbage, shallots, cilantro, in a rice wine vinaigrette.

                but OH THOSE NOODLES.... my sister originally posted that recipe on FB, but thanks, lingua, for reminding me about them.

      2. Whoa. That garlic noodles recipe is a keeper! Can't wait to make it again with shrimp & snow peas or such. The broc worked nicely, the pork & chicken unfortunately were a bit on the dry side. Meh.

        10 Replies
        1. re: linguafood

          Too funny, that noodle recipe is on my meal plan this week. Glad to hear it is good.

            1. re: suburban_mom

              oops, forgot my pic. you can't tell from the pic but the pork was really juicy.

            2. re: linguafood

              Ok, if it's garlic noodle week I'm in!

              1. re: linguafood

                Where can I find the garlic noodle recipe? Thanks.

                  1. re: linguafood

                    Dang that sounds good. Do I have to buy the European Maggi or will an Asian-manufactured one do? What else do you use it in?

                    1. re: buttertart

                      Just checked -- the teensy bottle I have says "Made in China". I'm not really sure if there's a difference in flavor, being that I used to despise Maggi, as it was a common condiment (!) in German diner-type / low-brow restos for the longest time, and I just found it utterly revolting.

                      The key is to use it sparingly. It gives great depth/umami to beef marinades for stir-frys, or to add to mushroom saut├ęs. I also use a splash in my "heavenly tofu" sauce.

                      1. re: linguafood

                        Thanks. I was just thinking about your heavenly tofu recipe. Care to link or repost? And speaking of good old DE, think it'll be Kasseler and kraut tonight bei uns. Good cold-night eats.

                1. Baked turkey wings, pan cooked cabbage with pork jowl, black eyed peas, candied yams, cornbread and dessert is lemon lime pound cake

                  1. Thanks for starting a new thread, lingua. Last night was lobster ravioli (purchased last time we were in Philly) with a vodka sauce DH whipped up. It was very good.

                    1. Tonight will be carnitas, a request from my son who is 16 today. I will also make his a birthday cake. Probably a yellow cake with chocolate frosting for a change from the usual chocolate cake!

                      8 Replies
                      1. re: roxlet

                        A very happy birthday to 16yo son, roxlet!

                        As for me - half the meatloaf and all of the mashed potatoes went home with the beau, so I'll make some more mashed to have with *my* remaining meatloaf and the carrots/peas/corn mixture I didn't give to the beau. :-)

                        1. re: LindaWhit

                          I'm sure the Beau doesn't mindpainting over all that darned ivy if he gets care packages to take home.

                          1. re: nomadchowwoman

                            I didn't have to twist his arm to take the meatloaf and taters care package. :-)

                        2. re: roxlet

                          Birthday wishes to your son, roxlet. Guarantee of another great dinner at your house.

                            1. re: Barbara76137

                              Thank you! The celebration will resume on Sunday when we will have a bunch ofnfriendsand family over for guacamole, chili, margaritas (adults only, lol), and birthday cake. It's like the old calendars that always marked 'Lincoln's birthday' on one date, and 'Lincoln's birthday observed.'. This will be the observation.

                            2. re: roxlet

                              Happy b'day to your 16 yr old son roxlet. :)