What's For Dinner? #191 - After Valentine's Day Edition [OLD]
I hope everyone enjoyed Valentine's Day and now that it's over, will you be enjoying last night's repurposed leftovers, cooking your Valentine's meal tonight, trying out a new recipe or just scenting your house with your favorite comfort food? Share your inspiration...what's for dinner?
No last night's leftovers except rice so I'll be making blackened fried rockfish, rice pilaf (last night's), firecracker coleslaw and hushpuppies. I'll also make ice cream cookie sandwiches (molasses cookies) for tonight and a sweet potato layer cake with cream cheese buttercream for a dinner tomorrow.
Of course, I'd be happy to have anyone here at my table; I always make extras (its a habit). The firecracker slaw recipe is as follows:
1/2 head green cabbage, thinly shredded
1/2 head red cabbage, thinly shredded
2 large carrots, peeled & shredded
1 red bell pepper, seeded & thinly sliced
1 small sweet onion such as a Walla Walla, Vidalia or other, very thinly sliced or shaved
1/4 cup fresh celery leaves, chopped
3/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon dried thyme OR 1 teaspoon fresh thyme, chopped
1 teaspoon fresh ginger finely grated OR 1/2 teaspoon dried ginger powder
1 teaspoon dry mustard OR prepared yellow mustard
2 teaspoons sriracha sauce (or more depending on how hot you want it.
1 teaspoon kosher salt or to taste
Prepare the dressing first: Whisk together the vinegar, sugar, DRIED thyme, ginger, and mustard in a small saucepan; heat over low temperature until sugar dissolves then remove from heat and set aside to cool. Whisk in the sriracha and salt. Taste to make sure it's not too tart for you, if it is, sprinkle a couple teaspoons of sugar in it and stir to dissolve. Add more sriracha if desired.
Add all of the veggies to a large bowl, drizzle dressing into veggies and mix well. Cover and refrigerate at least two hours before serving; stir a couple of times to make sure the dressing coats everything.
*Here are my tips: You can use bagged slaw mix, all green or red cabbage or Chinese cabbage instead of what this recipe calls for. You can also thinly shred bok choy and add for part of the cabbage.
Red onion, scallions, shallots or chives can be added or subbed; other colored bells can be subbed and if you want more heat, add seeded (or not) jalapenos or other hot pepper. You can leave out the sriracha and add crushed red pepper to the dressing mix while heating.
If you want the dressing creamy, whisk in drained greek or regular plain yogurt, mayo or salad dressing or silken soy with the rest of the ingredients. Adjust seasonings as needed. This recipe is very versatile.
The recipe can be considered Southern in that these veggies can usually be found in the gardens of most southerners but cole slaw is definately southern, just perhaps not this version
We thought it would be back to normal but more snow is predicted so I predict another run on the grocery stores. We haven't been to a full service grocery store or Costco for two weeks and I was looking forward to a rotisserie chicken and some toilet paper from Costco on Saturday. Damn the lines!
I have a nice beef bourginon in the freezer that will be a pot pie on Sunday. Tonight is cheeseboiga night at our house with a bagged caesar salad from Trader Joe's. I have the makings for chili too so we won't go hungry.
Berheenia, I think it's going to be a twofer storm. Something overnight into tomorrow morning, but not a whole lot. And then another storm coming in later Saturday evening into Sunday. So you *might* be able to get out to Costco for toilet paper and that rotisserie chicken in the morning. :-)
Well, here was the V-Day dinner plan: A variation of Oysters Rockefeller, green salad, boiled lobsters with lemon butter, shoestring potatoes, Prosecco, & some sort of chocolate dessert.
Thanks to more errands than expected + hubby getting home a bit late, things went a little pear-shaped, & we ended up with: A variation of Oysters Rockefeller, which turned out quite well once I got the little beggars open. Tried roasting one a bit in the oven for 20 minutes @ 475. No go. Then tried microwaving one for 30 seconds. It exploded. Finally put one in a large covered skillet with a scant amount of water on the bottom. EUREKA!! Did the rest the same way, then topped the half-shells with a mixture of fresh sauteed chopped spinach, Italian flat-leaf parsley, tarragon, minced garlic, heavy cream, lemon juice, salt, pepper, dry Italian-seasoned breadcrumbs, & shredded Parmesan cheese. Ran under the broiler for a few minutes. They were moist, briny, & richly decadent. In fact, a little more richly decadent than we expected, thus leaving us to skip the salad & shoestring fries & barely make a dent in our two-pound lobsters. Hubby only ate one claw & the knuckles of his; I managed both. Bodies & tails await me in the fridge to de-meat & use for another meal or two - probably one of which will be Lobster Rolls tomorrow night.
As for the Prosecco & the dessert - a luscious mini German Chocolate Cake from Wegmans (they make wonderful desserts!)- both will accompany tonight's dinner.
(Oh, & hubby gifted me with 2 dozen long-stem red and red-&-cream roses, as well as a cute little "Lucky Bamboo" (really a Dracaena) plant & some Dark Chocolate Almond & Tart Cherry clusters; I gifted him with 9 pounds of pistachios (his favorite - he goes thru them like water), Cashew/Almond/Pumpkin Seed Clusters, fancy Mixed Nuts, & a sack of assorted Hershey miniatures.)
The only left over from last night was about a 1/2 cup of cheesy grits which I brought for lunch. Was hoping more of the baby bok choy would have survived but younger son decided he adored it.
Tonight: Hot dog and diet coke at girls varsity bball finals game.
First meal on my new induction burner last night. It's unbelievable how fast it boils water! So I finally made the yellow rice that blew up my stove last weekend (new package of course) and had it with reheated blizzard pork and greens that survived the aforesaid mishap. Greens and rice were delicious, the pork (bone-in country-style ribs) was oddly tasteless, so much so that I could not be bothered to eat it. So the dog got a treat -- he thought the pork was just fine. I was very satisfied with my greens and rice and happy with my induction burner.
Gretchen - cool on the induction burner... I want to get one of those just to play around, and could use for catering gigs, etc. ( I tell myself to justify, ahem).
Your pork and greens has been calling to me! I am hoping to make that tomorrow for 'sunday supper". Sorry your pork was tastless... but the idea is great!