What's for Supper?

[Jacko]

Paella or fish tacos? They both sound great!

We are roasting some duck breast and serving it with a cranberry chutney, Yukon gold rosti potatoes and spinach.

We had Sweet Basil Thai chicken and rice with peppers earlier this week at one of our favorite Thai restaurants..it was very good!

[Brent & Kim]

Chicken Enchiladas.....and beer for the Bears Game.

[Uno]

Just got back from the market. I just couldn't decide on the curry and Colleen wasn't thrilled with seafood curry. So I'm making both.

Red curry with chicken, carrots, white onions, potatoes, and mushrooms.

Green curry with scallops, shrimp, green onions, jalapenos, mushrooms, carrots and squash.

Fresh basil, cilantro and lime for toppings.

Jasmine rice and rice noodles on the side.

It's a curry buffet.

And plenty leftovers for lunches this week.

[Brent & Kim]

Originally Posted by Uno

Just got back from the market. I just couldn't decide on the curry and Colleen wasn't thrilled with seafood curry. So I'm making both.

Red curry with chicken, carrots, white onions, potatoes, and mushrooms.

Green curry with scallops, shrimp, green onions, jalapenos, mushrooms, carrots and squash.

Fresh basil, cilantro and lime for toppings.

Jasmine rice and rice noodles on the side.

It's a curry buffet.

And plenty leftovers for lunches this week.

a nice IPA to go with this dinner?

[Uno]

Originally Posted by Brent & Kim

a nice IPA to go with this dinner?

I picked up big bottle of McTarnahans Amber Ale and a McTarnahans winter Hum Bug Ale. (I don't think they will make it to dinner though.) The cook needs to stay hydrated while cooking you know.

[BonnyW]

Originally Posted by Uno

Just got back from the market. I just couldn't decide on the curry and Colleen wasn't thrilled with seafood curry. So I'm making both.

Red curry with chicken, carrots, white onions, potatoes, and mushrooms.

Green curry with scallops, shrimp, green onions, jalapenos, mushrooms, carrots and squash.

Fresh basil, cilantro and lime for toppings.

Jasmine rice and rice noodles on the side.

It's a curry buffet.

And plenty leftovers for lunches this week.

I do that too...make a bunch and either freeze it or have it for lunch. The different toppings make it taste really different....try crushed peanuts and cilantro on the red curry

[Sol]

Beer can chicken rubbed with cumin, garlic, onion, paprika, pepper, oregano, thyme, salt, and chile powder (medium heat). I didn't have cayenne pepper so I used chile powder. I used Deschutes Inversion IPA for the beer. Salad and a baked potato are the sides.

[Sol]

Originally Posted by Uno

Just got back from the market. I just couldn't decide on the curry and Colleen wasn't thrilled with seafood curry. So I'm making both.

Red curry with chicken, carrots, white onions, potatoes, and mushrooms.

Green curry with scallops, shrimp, green onions, jalapenos, mushrooms, carrots and squash.

Fresh basil, cilantro and lime for toppings.

Jasmine rice and rice noodles on the side.

It's a curry buffet.

And plenty leftovers for lunches this week.

Bon apetit! What a great meal!

[Brent & Kim]

Originally Posted by Sol

Beer can chicken rubbed with cumin, garlic, onion, paprika, pepper, oregano, thyme, salt, and chile powder (medium heat). I didn't have cayenne pepper so I used chile powder. I used Deschutes Inversion IPA for the beer. Salad and a baked potato are the sides.

Same spices i used for simmering my chicken for Enchiladas..no thyme though.

[Uno]

Originally Posted by BonnyW

I do that too...make a bunch and either freeze it or have it for lunch. The different toppings make it taste really different....try crushed peanuts and cilantro on the red curry

WOW! I have enough curry to feed a dozen people! Both came out great. I have cilantro and sweet basil and lime ready for both. I think I have some peanuts in the snack drawer I can crush up too. That sounds good! The green seafood curry with pureed fresh jalapenos is awesome! You would like it. Shrimp, scallops, squash instead of potatoes, lots of baby portobellos, nice and spicy... The red is more like a standard massaman style. Dinner for 12 and there is just the 2 of us, and, we're not even hungry. We will be eating this for days.

[Sol]

Originally Posted by Brent & Kim

Same spices i used for simmering my chicken for Enchiladas..no thyme though.

I usually leave the thyme out, but I found a rub similar to the one I use but it includes thyme. I didn't have fresh orange juice or else I would have marinated the chicken with these spices, OJ, and lime. It tastes like the pollo asado you get in Mexico but no where near as delicious as Pollo Bronco in Tulum.

[Uno]

Originally Posted by Sol

Beer can chicken rubbed with cumin, garlic, onion, paprika, pepper, oregano, thyme, salt, and chile powder (medium heat). I didn't have cayenne pepper so I used chile powder. I used Deschutes Inversion IPA for the beer. Salad and a baked potato are the sides.

I LOVE beer can chicken. Always easy and comes out tender and juicy every time!

That's a foul on the beer though. I hate to see a great ale go toward cooking and not drinking. (I have used many but it hurts my feelings to waste it like that.) Rogue makes a chipotle ale that is AWESOME for cooking!

[BonnyW]

Originally Posted by uno

wow! I have enough curry to feed a dozen people! Both came out great. I have cilantro and sweet basil and lime ready for both. I think i have some peanuts in the snack drawer i can crush up too. That sounds good! The green seafood curry with pureed fresh jalapenos is awesome! You would like it. Shrimp, scallops, squash instead of potatoes, lots of baby portobellos, nice and spicy... The red is more like a standard massaman style. Dinner for 12 and there is just the 2 of us, and, we're not even hungry. We will be eating this for days.

yuuuuuuuuummmmmmmmmm!
:d

[Sol]

Originally Posted by Uno

I LOVE beer can chicken. Always easy and comes out tender and juicy every time!

That's a foul on the beer though. I hate to see a great ale go toward cooking and not drinking. (I have used many but it hurts my feelings to waste it like that.) Rogue makes a chipotle ale that is AWESOME for cooking!

I'm sorry but I wanted to use a robust beer. If it makes you feel any better, I chugged half of it like a sorority girl. So it's half a bottle that was used. I will never do that again.

[Uno]

Originally Posted by Sol

I'm sorry but I wanted to use a robust beer. If it makes you feel any better, I chugged half of it like a sorority girl. So it's half a bottle that was used. I will never do that again.

This is acceptable. As long as a portion went to good use I can remove the foul from the records. Really though... If you see the Rogue Chipotle ale in the store, pick up a bottle for cooking. VERY strong chili flavor. Beer brauts take on a whole new flavor! I do a bottle of that, some sliced onions, and a pad of butter and boil the brauts in it until done and then grill them nicely. After they are done, I put them back in the simmering beer mix on the side burner to keep them hot and juicy while people serve up their plates.