What's for dinner?

[HisArpy]

Rose wine

Not very many calories in that and even fewer grams of protein.

May I suggest some tiny cheese sandwiches or crackers topped with cheese to go with? Ms. Maus?

 

[LLCox]

unsalted dried crow for, Generalissimo TACO

 

[PersonalFavors]

At this junction, I'm not favoring anything middle eastern. It's spring and I'm looking for light and tasty. So, instead, I've pretty much decided on Garlic Shrimp with creamy Polenta and Lemon tarts. The only real question is whether I use pastry or graham cracker crust for the tarts.

I'm still a potato guy. Will make do with pasta. Protein is still the star and there must be a veggie. But I need a carb to make me happy.

 

[HisArpy]

I'm still a potato guy. Will make do with pasta. Protein is still the star and there must be a veggie. But I need a carb to make me happy.

Polenta is cornmeal made into a porridge. So it's both a carb and a veggie.

I'm not going to shape the polenta this time, I'm just going to scoop it right from the pan and onto the plate then pile on the Shrimp.

I doubt very seriously if all the shrimp make the entire journey from stovetop to tabletop. Some may be "lost at sea."

 

[PersonalFavors]

Polenta is cornmeal made into a porridge. So it's both a carb and a veggie.

I'm not going to shape the polenta this time, I'm just going to scoop it right from the pan and onto the plate then pile on the Shrimp.

I doubt very seriously if all the shrimp make the entire journey from stovetop to tabletop. Some may be "lost at sea."

I need to experiment with a recipe and polenta. I liked it when my sister substituted grits with it. Her shrimp and polenta was magnificent. But it could have been that the sausage was just that good. One of a kind that her brother in law made of venison. Pow!

 

[HisArpy]

I need to experiment with a recipe and polenta. I liked it when my sister substituted grits with it. Her shrimp and polenta was magnificent. But it could have been that the sausage was just that good. One of a kind that her brother in law made of venison. Pow!

Grits are made with Hominy, which is a white corn.

When I was a kid my mom used to make it and then pour it into a meatloaf pan to sit overnight in the fridge for special occasions. In the morning she'd slice and fry it in margarine and serve with syrup for breakfast. I grew up thinking it was something special you only got on holidays.

 

[PersonalFavors]

Grits are made with Hominy, which is a white corn.

When I was a kid my mom used to make it and then pour it into a meatloaf pan to sit overnight in the fridge for special occasions. In the morning she'd slice and fry it in margarine and serve with syrup for breakfast. I grew up thinking it was something special you only got on holidays.

I found a greasy diner here that makes grits right. Better than mine.

 

[Wat_Tyler]

Had a sizable lunch and have skipped supper.


Sacrilegious, I know.

 

[Olderwiserstillhorny]

A dozen street tacos and margaritas

 

[HisArpy]

Had a sizable lunch and have skipped supper.


Sacrilegious, I know.

It's all good, this ain't Sunday.

 

[HisArpy]

For dinner today we have; Spicy Garlic Shrimp, Soft Polenta, Quick Pickled Veggies, and a Lemon Slice Pie.




The pie is worthy of 2 servings but so far I've restrained myself. Maybe later before bed.

If you ask nicely, maybe I'll even tell you how it's made.

 

[HisArpy]

I still wanna know why I'm the only one posting dinner pics. Don't nones o' youse guys own a camera? Or a Smartphone?



Maybe, what with you all being bots, you don't eat people food...

 

[Wat_Tyler]

If you ask nicely, maybe I'll even tell you how it's made.

Please, pray tell, spill.

 

[HisArpy]

Please, pray tell, spill.

It's simple but needs parts made ahead of time. I made the pie on Friday, the lemon curd yesterday, and topped with the whipped cream this morning.

Ingredients:
Premade graham cracker pie crust.
Instant Lemon pudding
Milk for pudding
2 Lemons
Sugar
Cornstarch
Water
Whipped Cream

Make the pudding and pour it into the pie shell. You only want to fill the shell half way so any "extra" pudding should go into a separate container with a lid. For a reward for the cook. Put the lid on the pie shell and refrigerate overnight.

To make the lemon curd top layer, zest 1 of the lemons and juice both. Add enough water to the juice to make 1 1/2 cups liquid. Pour liquid into pan, add zest and 2 Tbl sugar. Heat over med heat until it reaches a soft boil. Make a slurry of 2 Tsp cornstarch and some water and add to pan. Liquid will turn cloudy. Stirring constantly, heat liquid until it thickens and turns clear again. This happens at about 180* so don't splash it on your skin.

Remove from heat and allow to cool for a minute or so. You can VERY CAREFULLY taste it a little bit at this point after blowing on it to cool it off. CAUTION it's STILL VERY HOT!!! It should taste just like lemonade. If it's too tart, add some more sugar but no more than a Tsp because it'll sweeten a bit from the pudding and whipped cream. Stir the curd until the added sugar dissolves and isn't gritty.

I suggest you not add extra sugar the first time and see how you like it. Adjust the recipe for the next time.

Carefully pour lemon curd over chilled pie, spreading to cover completely, and allow to cool. Lemon curd will set as it cools. Refrigerate until cold. If moisture forms on top of pie, pat dry before topping with whipped cream. Keep refrigerated until serving.

Any leftover curd can be returned to the stove and reheated with some additional water and sugar so that when it cools it forms a soft spreadable jelly. IF you think ahead, you can take a slice from each lemon to chop up and add to the lemon curd with some additional zest to make a lemon marmalade. Spread this over toast in the morning with your tea for a major pick me up because you made it from scratch.

 

[Wat_Tyler]

It's simple but needs parts made ahead of time. I made the pie on Friday, the lemon curd yesterday, and topped with the whipped cream this morning.

Ingredients:
Premade graham cracker pie crust.
Instant Lemon pudding
Milk for pudding
2 Lemons
Sugar
Cornstarch
Water
Whipped Cream

Make the pudding and pour it into the pie shell. You only want to fill the shell half way so any "extra" pudding should go into a separate container with a lid. For a reward for the cook. Put the lid on the pie shell and refrigerate overnight.

To make the lemon curd top layer, zest 1 of the lemons and juice both. Add enough water to the juice to make 1 1/2 cups liquid. Pour liquid into pan, add zest and 2 Tbl sugar. Heat over med heat until it reaches a soft boil. Make a slurry of 2 Tbl cornstarch and some water and add to pan. Liquid will turn cloudy. Stirring constantly, heat liquid until it thickens and turns clear again. This happens at about 180* so don't splash it on your skin.

Remove from heat and allow to cool for a minute or so. You can VERY CAREFULLY taste it a little bit at this point after blowing on it to cool it off. CAUTION it's STILL VERY HOT!!! It should taste just like lemonade. If it's too tart, add some more sugar but no more than a Tsp because it'll sweeten a bit from the pudding and whipped cream. Stir the curd until the added sugar dissolves and isn't gritty.

I suggest you not add extra sugar the first time and see how you like it. Adjust the recipe for the next time.

Carefully pour lemon curd over chilled pie, spreading to cover completely, and allow to cool. Lemon curd will set as it cools. Refrigerate until cold. If moisture forms on top of pie, pat dry before topping with whipped cream. Keep refrigerated until serving.

Any leftover curd can be returned to the stove and reheated with some additional water and sugar so that when it cools it forms a soft spreadable jelly. IF you think ahead, you can take a slice from each lemon to chop up and add to the lemon curd with some additional zest to make a lemon marmalade. Spread this over toast in the morning with your tea for a major pick me up because you made it from scratch.

Thank you.

 

[HisArpy]

The quick pickled veggies are simple too.

1/2 C white vinegar
1/2 C water
McCormick's pickling spice (in the spice aisle at the supermarket)
2 spoonfuls of pickle juice from any pickles you have in the fridge
Black peppercorns
A couple tsp's sugar
Frozen mixed veggies.

Thaw the veggies and put into a jar. You can use a spaghetti sauce jar as long as it's clean or a Ball canning jar. Unless you're planning on storing the veggies unrefrigerated or for a long time, the jar doesn't need to be sterilized, just really clean. I use canning jars for leftovers, because they won't stain or pick up food tastes/odors, so I have a dozen on hand and run them through the dishwasher after every use.

Heat the vinegar, water, spices, juice, peppercorns in a pot until it boils. Carefully pour over the veggies in the jar and allow to cool. Put the lid on the jar while it's still warm and tighten it. As the hot liquid cools it'll form a vacuum seal.

Refrigerate. Should keep for 3-5 days. If it lasts that long.

 

[HisArpy]

Thank you.

As a note, the curd shouldn't be rubbery when set, it should be thicker than cold gravy so it retains its shape but not rubbery. If it's rubber, you used too much cornstarch.

The spread just needs to be thin enough you don't tear your toast when spreading it. So, cold gravy consistency is about right for that.

 

[HisArpy]

I still wanna know why I'm the only one posting dinner pics.

^cant be asked enough.

 

[Philthy_Phil]

^cant be asked enough.

Because you're the gayest pedo lover here.

Ms wat is a close 2nd.

 

[HisArpy]

Hmmmm... Creme Brule or wine poached pears?

Decisions, decisions.

 

[ll74]

^cant be asked enough.

Because it's a political forum and dinner isn't a political topic.

 

[HisArpy]

Because it's a political forum and dinner isn't a political topic.

I suppose that means you only talk politics here.

 

[ll74]

I suppose that means you only talk politics here.

I suppose categories exist for a reason.

Perhaps you wonder why ESPN doesn't have information about the stock market as well.

 

[HisArpy]

I suppose categories exist for a reason.

Perhaps you wonder why ESPN doesn't have information about the stock market as well.

I don't. Because they have rules that their people obey.

Unlike Lit, and trolls, and incidentally, YOU.

 

[ll74]

I don't. Because they have rules that their people obey.

I see. So categories don't clue you in.

Unlike Lit, and trolls, and incidentally, YOU.

Yes, you choose to interact with people like me and blame them for the choices.

I can see why discussing dinner in a politics forum also seems to make sense to you