Whats for Dinner Tonight?

[IassaFTots]

Chili ? Without beans ? Heresy !

Oh hell.

[njpines]

Chili ? Without beans ? Heresy !

and here we go . . . . 

[debk]

Chili ? Without beans ? Heresy !

Yes!

Oh hell.

So much for trying to get thread back to "dinner"....

and here we go . . . . 

 

[Wineslob]

I'll try it both ways.

 

[Big Dog]

Saturday night, I'm making Drunken Chicken with Guinness Gravy, Cowboy Biscuits, and extra-sharp Cheddar cheese (I got a good deal on Dubliner at my local Dillon's store).

DRUNKEN CHICKEN

1 5-6 pound whole chicken
2 12-ounce bottles Guinness or other stout
1 tbsp coarse sea salt, or Kosher salt
Fresh ground black pepper to taste

1. Rinse chicken, remove giblets or giblet packet.

2. Place chicken in large Pyrex (glass) bowl. Add one bottle of stout. Cover with plastic wrap.

3. Refrigerate overnight, at least 12 hours.

4. Drain juice from chicken.

5. Preheat oven to 400 degrees.

6. In cast iron Dutch oven, place chicken breast-down with legs tucked against body. If chicken will not rest with legs tucked, tie legs together with cotton twine (be sure your twine is oven safe).

7. Pour 1/2 bottle of stout over the chicken. Drink the other half-bottle of stout.

8. Sprinkle salt and pepper evenly onto skin of chicken.

9. Cover Dutch oven with lid. Place in oven.

10. Roast for one hour, then remove lid. Roast 15 minutes more for a 5 pound chicken; roast 30 minutes more for a 6 pound bird.

11. Remove from oven. Let stand 10 minutes.

12. Remove chicken from Dutch oven to cutting board. Carve for serving.


GUINNESS GRAVY

1/3 cup flour
3 cups whole milk
Salt and pepper to taste (will require little to no salt)

1. Place Dutch oven with chicken juice onto stove over medium heat.

2. Whisk or stir flour into chicken juice.

3. Brown the flour, whisking/stirring constantly and scraping the flour off the bottom of the Dutch oven.

4. Add milk, whisking/scraping the bottom of the Dutch oven as you add the milk.

5. Bring to a boil, whisking/stirring constantly. Reduce heat to low.

6. Simmer for approx. 5 minutes, whisking/stirring constantly, until gravy thickens. Taste gravy, add salt and pepper if desired.

7. Serve over mashed potatoes and/or biscuits.

[Chris_]

A six pound chicken?  I must not be looking at the labels, but that seems like a large bird for one of those big national grocery stores.  Patting the skin dry with a paper towel helps if you want really crispy skin from braised chicken.

[Big Dog]

A six pound chicken?  I must not be looking at the labels, but that seems like a large bird for one of those big national grocery stores.  Patting the skin dry with a paper towel helps if you want really crispy skin from braised chicken.

I get 5-6 pounders at the commissary or at Dillon's. WalMart's chickens run smaller- 4-5 pounds.

[Ralph Wiggum]

Have a pot roast in the crock pot.  Celery, carrots, fresh mushrooms, and the 2 pound farm-fresh chuck roast.

Looking forward to consuming it for dinner with my lady friend.

[JLO]

Saturday night, I'm making Drunken Chicken with Guinness Gravy, Cowboy Biscuits, and extra-sharp Cheddar cheese (I got a good deal on Dubliner at my local Dillon's store).

DRUNKEN CHICKEN

1 5-6 pound whole chicken
2 12-ounce bottles Guinness or other stout
1 tbsp coarse sea salt, or Kosher salt
Fresh ground black pepper to taste

1. Rinse chicken, remove giblets or giblet packet.

2. Place chicken in large Pyrex (glass) bowl. Add one bottle of stout. Cover with plastic wrap.

3. Refrigerate overnight, at least 12 hours.

4. Drain juice from chicken.

5. Preheat oven to 400 degrees.

6. In cast iron Dutch oven, place chicken breast-down with legs tucked against body. If chicken will not rest with legs tucked, tie legs together with cotton twine (be sure your twine is oven safe).

7. Pour 1/2 bottle of stout over the chicken. Drink the other half-bottle of stout.

8. Sprinkle salt and pepper evenly onto skin of chicken.

9. Cover Dutch oven with lid. Place in oven.

10. Roast for one hour, then remove lid. Roast 15 minutes more for a 5 pound chicken; roast 30 minutes more for a 6 pound bird.

11. Remove from oven. Let stand 10 minutes.

12. Remove chicken from Dutch oven to cutting board. Carve for serving.


GUINNESS GRAVY

1/3 cup flour
3 cups whole milk
Salt and pepper to taste (will require little to no salt)

1. Place Dutch oven with chicken juice onto stove over medium heat.

2. Whisk or stir flour into chicken juice.

3. Brown the flour, whisking/stirring constantly and scraping the flour off the bottom of the Dutch oven.

4. Add milk, whisking/scraping the bottom of the Dutch oven as you add the milk.

5. Bring to a boil, whisking/stirring constantly. Reduce heat to low.

6. Simmer for approx. 5 minutes, whisking/stirring constantly, until gravy thickens. Taste gravy, add salt and pepper if desired.

7. Serve over mashed potatoes and/or biscuits.

Sounds absolutely delicious.   

I'm printing this to try it out.  Thanks for posting it!

 

[zeitgeist]

Day boat Haddock (au Gratin), baked potato, broccoli with cheese sauce.  Bakery blueberry pie.  Milk (2%). 

[obumazombie]

Big salad, extra onions, mushrooms, olives. pepper, honey mustard. 1 piece of Emo's bacon and ground beef thin crust pizza.

[Chris_]

The usual. I tried something a little different and added some clarified chicken fat to my rice.

I don't mind eating the same thing every day of the week, but it makes this thread a little less interesting.

[Big Dog]

Last night I made roasted corned beef brisket, and tomato-cabbage soup.

[Eupher]

Okay, looking for an idea or two.

Went to Sam's Club (the nearest Shopko is 120 miles away  ) and bought a couple of chuck roasts. I cut one of them up in 1-inch chunks. And it's parked in the refrigerator.

What would YOU do with 3 lbs. of cubed chuck roast?

 

[Big Dog]

Okay, looking for an idea or two.

Went to Sam's Club (the nearest Shopko is 120 miles away  ) and bought a couple of chuck roasts. I cut one of them up in 1-inch chunks. And it's parked in the refrigerator.

What would YOU do with 3 lbs. of cubed chuck roast?

 

I'd make Beef and Mushrooms


3 lb cubed chuck roast
1 lb white mushrooms, washed and sliced
1 yellow onion, diced
1 tsp minced garlic
1/2 cup flour
1 tsp salt
1 tsp pepper
1 packet Hidden Valley Ranch dressing mix
1/4 cup vegetable oil
1 bottle red wine

Preheat oven to 375 degrees

1. Heat oil in a cast iron Dutch oven over medium heat, until a drop of water sizzles.

2. In a Pyrex (glass) mixing bowl, combine flour, salt, pepper, and Hidden Valley mix. Toss the chunks of meat in the flour mixture until evenly coated.

3. Brown the beef in the Dutch oven. Remove the beef chunks.

4. Add 1 cup of wine to the Dutch oven. Drink the rest of the bottle of wine.

5. Bring to a boil, scraping the bottom of the Dutch oven to remove the flour.

6. Add beef chunks, onion, garlic, and mushrooms.

7. Cover and bake for one hour.

8. Serve with crusty bread, cheese, and more wine.

[Eupher]

I'd make Beef and Mushrooms


3 lb cubed chuck roast
1 lb white mushrooms, washed and sliced
1 yellow onion, diced
1 tsp minced garlic
1/2 cup flour
1 tsp salt
1 tsp pepper
1 packet Hidden Valley Ranch dressing mix
1/4 cup vegetable oil
1 bottle red wine

Preheat oven to 375 degrees

1. Heat oil in a cast iron Dutch oven over medium heat, until a drop of water sizzles.

2. In a Pyrex (glass) mixing bowl, combine flour, salt, pepper, and Hidden Valley mix. Toss the chunks of meat in the flour mixture until evenly coated.

3. Brown the beef in the Dutch oven. Remove the beef chunks.

4. Add 1 cup of wine to the Dutch oven. Drink the rest of the bottle of wine.

5. Bring to a boil, scraping the bottom of the Dutch oven to remove the flour.

6. Add beef chunks, onion, garlic, and mushrooms.

7. Cover and bake for one hour.

8. Serve with crusty bread, cheese, and more wine.

Well, it's in the oven. I altered the recipe a little bit, kinda doing something that Ina Garten had broadcasted on one of her shows (absent her gayboy friends, tyvm). First, I dredged the beef in the flour/Hidden Valley mixture (very nice touch, btw! I've never heard of doing that till now!), then sauteed the beef over high heat till dark brown on all sides (have to do this in batches); then after the beef was done, added the mushrooms and onions till softened, then the garlic for about a minute. Then I deglazed the dutch oven with a healthy slug of brandy and ignited it.

After the alcohol cooked off, I added a half bottle of cabernet sauvignon, the beef, covered and stuck it in the oven.

Gonna do some garlic mashers with this, I think, along with a nice salad.

Thanks for a great tip! 

h5

[catsmtrods]

For Sunday dinner today. Cajun roast pork, homemade Au gratin potatoes, sauteed apples, The real NYS deal all natural apples! Hand picked! Homemade corn bread and steamed cauliflower, from the garden! and pumpkin mousse parfaits. Oh man! Smells good! The one draw back is no Giants football!!!

[Chris_]

Marinated some chicken thighs in teriyaki (soy sauce, sugar, garlic) and roasted it after patting the pieces dry with a paper towel.  Delicious.

Didn't take nearly as long to cook as plain chicken.  That's a plus.

[Big Dog]

Well, it's in the oven. I altered the recipe a little bit, kinda doing something that Ina Garten had broadcasted on one of her shows (absent her gayboy friends, tyvm). First, I dredged the beef in the flour/Hidden Valley mixture (very nice touch, btw! I've never heard of doing that till now!), then sauteed the beef over high heat till dark brown on all sides (have to do this in batches); then after the beef was done, added the mushrooms and onions till softened, then the garlic for about a minute. Then I deglazed the dutch oven with a healthy slug of brandy and ignited it.

After the alcohol cooked off, I added a half bottle of cabernet sauvignon, the beef, covered and stuck it in the oven.

Gonna do some garlic mashers with this, I think, along with a nice salad.

Thanks for a great tip! 

h5

That sounds great! I'll try your way next time.

[Conservative Libertarian]

We had gormeh sabzee. It was delicious.

[NHSparky]

Clam CHOWDAH

6-8 oz bacon, diced
1 onion, chopped
2 cans cream of celery soup
3 5-oz cans chopped clams, liquid drained and set aside
2 cups heavy cream
2 cups potatoes, in 1/2" dice (about 5)
1 teaspoon dill
3 tablespoons butter
salt and pepper to taste, parsley for garnish

Sautee bacon on medium low heat until crispy in a stock pot or LARGE saucepan.  Add onion until softened and translucent.  Add reserved clam juice and potatoes, simmer until potatoes fork tender, about 15 minutes.  Add soup, clams, cream, and dill.  Top with butter and allow to melt in, simmer 30-40 minutes.

[Big Dog]

Clam CHOWDAH

6-8 oz bacon, diced
1 onion, chopped
2 cans cream of celery soup
3 5-oz cans chopped clams, liquid drained and set aside
2 cups heavy cream
2 cups potatoes, in 1/2" dice (about 5)
1 teaspoon dill
3 tablespoons butter
salt and pepper to taste, parsley for garnish

Sautee bacon on medium low heat until crispy in a stock pot or LARGE saucepan.  Add onion until softened and translucent.  Add reserved clam juice and potatoes, simmer until potatoes fork tender, about 15 minutes.  Add soup, clams, cream, and dill.  Top with butter and allow to melt in, simmer 30-40 minutes.

Is that enough bacon?

 

[NHSparky]

Barely.

[Big Dog]

Barely.

That recipe looks like a keeper.

[Conservative Libertarian]

Is that enough bacon?

 

Not for you.