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It's Friday...It's Happy Hour....What's for Dinner?

QBabe
QBabe Posts: 2,275
edited November -1 in EggHead Forum
Well, it's been a rough week and it's finally Friday and Happy Hour! Got home and found Mr. Hyde making a tossed salad to go with the homemade spinich gnocci he made earlier this afternoon. It'll be topped with a seafood cream sauce (the shrimp were egged) and parmesan. Looks like I don't have to cook tonight![p]What's everyone else having?[p]Cold ones to ya!
QBabe
:~)

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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    scallopsandcorn.jpg
    <p />QBabe,
    My large wife of 103 lbs. has to eat early so she can get her bowl of ice cream every night. Love her to death but how does she do it? I look at food and put on weight.
    We had DP pork chops and still munching on fresh sweet corn.
    Had scallops the last couple days with corn.[p]CWM
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  • Toe 49
    Toe 49 Posts: 193
    QBabe,
    Looks like leftover spatchcocked chicken and whatever else I can find rummaging through the fridge. Long day/week here also and it'll be nice to just not worry about when things are complete. Will probably boil down the bones ans make a nice spicey chicken soup......after the past few weeks of the weather in the upper 80's and 90's, it 66 here in Montpelier Vermont and a little "comfort food" will be nice. Maybe watch the Red Sox or a movie I rented.....who knows.....off to my second beer.....
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  • QBabe
    QBabe Posts: 2,275
    Toe 49,[p]Oh my God! 66° sounds like heaven...it's been 95°+ the last few days here in N. Central Florida and so steamy it takes effort just to walk outside![p]Wow, 66°....boy 66°....mmmmm![p]QBabe
    :~)[p]
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  • Cap'n
    Cap'n Posts: 72
    QBabe,
    Putting on a pork tenderloin - rubbed down with Dizzy Red Eye Express (first time I am trying this one). 350 for 30 minutes should do the trick. I think this is one of my favorite things to cook lately (tenderloin that is) - so quick and tasty!
    Cold pbr's to ya,
    Brian
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  • QBabe
    QBabe Posts: 2,275
    Cap'n,[p]I agree! We've recently did a jerrk tenderloin (a Raichlen recipe) and a chinese (a Paul Kirk recipe) tenderloin that both turned out EXCELLENT![p]One of my favorite cooks...quick, easy and mighty tasty![p]QBabe
    :~)

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  • Dave's Not Here
    Dave's Not Here Posts: 99
    QBabe,
    Doing my regular once a weekend salmon. Tonight is a little oriental marinade ... white wine, sesame oil, oyster sauce.[p]Also doing some fresh corn on the cob (isn't summer corn great). Which brings me to a recent discovery.[p]I used to peel back the husks, remove the silk strands and attempt to replace the husks, which makes a mess. Someone recently suggested just triming the ends, soak the ear in water for a bit, and grill it turning often. When it is done, just remove the husks and silk stuff all in one motion. The silk comes right off. Nice and crunchy with a little olive oil or butter. That is so-o-o-o-o-o much simpler than trying to clean it ahead of time.[p]Haven't been dissapointed yet with that technique.[p]Eating late,
    Dave
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