What's for supper tonight?

Black pepper chicken and white rice.

 

Beer. But in the past week I've made coq au vin, seared shrimp caesar salad, baked thai chicken wings and bbq sausage.

 

Some of the most fun I've had in my life has been at crawfish parties with hundreds of pounds of crawfish.

 

Grilled salmon marinated in hoisin garlic sauce, and a green bean and mozzarella salad with wild rice on the side.

 

Leftovers again, but good stuff: Mushroom stroganoff with egg noodles. Great meatless recipe for you vegetarians/Catholics out there.

My wife picked up the recipe from a cookbook featuring meals made at the (SHAMELESS PLUG ALERT) Cheese Factory Restaurant in Wisconsin Dells.

If you've ever eaten there while in the Dells, you'll know why they sell a ton of cookbooks.

 

Yum, that sounds good. Post the recipe if you have it. thanks.

 

Grilled chicken salad

 

i really wish i liked mushrooms ... i really do.

 

Can I come over to your place? kplznthks

 

By request: Mushroom Potato Stroganoff, from the Cheese Factory Restaurant Cookbook

3/4 cup milk
1 bay leaf (optional)
1/4 cup (1/2 ounce) dried shittake mushrooms, with stems removed and discarded
1 large potato, peeled and diced into 1/4-inch cubes
1 pound white button mushrooms
4 tablespoons butter
1-1/2 cups finely chopped onion
1 tablespoon minced garlic
1/3 cup flour
1/3 cup Burgundy wine
1 cup water
1 tablespoon vegetarian beef-flavored powder or soy sauce
1/3 cup tomato juice
2 tablespoons Worcestershire sauce
2 tablespoons salt
1 teaspoon ground pepper
1 cup sour cream
1/2 teaspoon ground nutmeg
1 teaspoon paprika

1. Heat milk and bay leaf in small saucepan; add shittakes. Cover and set aside for 20 minutes. Drain shittakes; reserve milk. Mince shittakes. Cook potatoes in small saucepan until tender, but firm; set them aside.
2. Wipe mushrooms clean with damp paper towel. Thinly slice 1/2 pound of the mushrooms, halve 1/4 pound and quarter 1/4 pound mushrooms to produce three different mushroom shapes.
3. Heat butter in heavy-bottomed, 5-quart saucepan; add onion and garlic. Saute over medium heat. Add flour, stirring to incorporate ingredients. Cook 1 to 2 minutes longer. Add wine, water, vegetarian powder, tomato juice, Worcestershire, reserved shittake milk, salt and pepper; still until well blended. Bring to a boil; add mushrooms, minced shittakes and cooked potatoes.
Simmer 5 to 10 minutes over medium heat until mushrooms are tender. Remove from heat; stir in sour cream, nutmeg and paprika.

Serve over cooked egg noodles. This one also tastes great reheated.

 

This: http://publix.com/aprons/meals/MainDish/SimpleMeal.do?mealId=2572&mealGroupId=1081

... except I altered the rice (didn't have any brown rice) and made my own seasoning paste.

Damn good, too.

 

God how I miss Publix.