Thread: What's for dinner tonight?

Originally Posted by slim

I can't believe I ever ate turkey that wasn't brined...it just seems so wrong now.

His rig for frying turkey is ingenious also.

Alton was freaking hilarious. If you ever get a chance to see him, go.

Jason Campbell

This thread is hard because I don't know that the wife is making in advance. Last night it was beef cutlets spinach and couscous.

Chicken enchiladas. Slow cooked the chicken in enchilada sauce all day, shredded it, added green chiles, more sauce and cheese, wrapped it all up in tortillas and cooked it...damn good.

BBQ turkey wings.
same procedure as my oveb recipe for ribs.
section off your wings first, trim away excess skin along sides.
I have a brisket in the fridge right now marinating in Dr, pepper fo tomorrow.
going to finish off with red cabbage and onions.

DR. PEPPER BRISKET:
wash and dry brisket marinade for 12 hours in Dr. Pepper with fresh sliced sweet onion rings
(pickling spices optional )
remove from marinade, broil for 10 minutes along with onions, 5 minutes each side.
return the beef and onions to same marinade '
add fresh sliced orange wheels,
and braise in oven at 300 degrees for 2 hours.
remove meet from braising liquid, rest at room temperature for 15 minutes.

meanwhile portion a head of cabbage
cut in half down the middle of the core stem, then divide into 6 sections, again cutting along stem core.
(this will keep the cabbage intact, I use red cabbage)
add the portioned cabbage to the braISING LIQUID ALONG WITH ORANGES AND ONIONS
ADD A THIRD CUP OF VINEGAR, i used a raspberry balsamic.
be sure cabbage is almost completely submersed in liquid, add stock or water or beer to maintain level.
braise the cabbage in this liquid for 30 minutes.
(either in oven or on range top, covered if red cabbage, uncovered if green.)

after 20 minute rest period for meat, broil again, both sides 4 minutes each, carmelize additional onions if you wish.
remove brisket from broil, rest additional 15 minutes before slicing.


pull cabage and oranges from braising liquid, bring liquid to a boil, then simmer 20 minutes.
pour over sliced brisket and cabbage,
serve with onions and braised orange segments.
be sure to slice brisket across grain!

Originally Posted by MOtorboat

Chicken enchiladas. Slow cooked the chicken in enchilada sauce all day, shredded it, added green chiles, more sauce and cheese, wrapped it all up in tortillas and cooked it...damn good.

That sounds delicious Mo.

Originally Posted by Chef Zambini

DR. PEPPER BRISKET:
wash and dry brisket marinade for 12 hours in Dr. Pepper with fresh sliced sweet onion rings
(pickling spices optional )
remove from marinade, broil for 10 minutes along with onions, 5 minutes each side.
return the beef and onions to same marinade '
add fresh sliced orange wheels,
and braise in oven at 300 degrees for 2 hours.
remove meet from braising liquid, rest at room temperature for 15 minutes.

meanwhile portion a head of cabbage
cut in half down the middle of the core stem, then divide into 6 sections, again cutting along stem core.
(this will keep the cabbage intact, I use red cabbage)
add the portioned cabbage to the braISING LIQUID ALONG WITH ORANGES AND ONIONS
ADD A THIRD CUP OF VINEGAR, i used a raspberry balsamic.
be sure cabbage is almost completely submersed in liquid, add stock or water or beer to maintain level.
braise the cabbage in this liquid for 30 minutes.
(either in oven or on range top, covered if red cabbage, uncovered if green.)

after 20 minute rest period for meat, broil again, both sides 4 minutes each, carmelize additional onions if you wish.
remove brisket from broil, rest additional 15 minutes before slicing.


pull cabage and oranges from braising liquid, bring liquid to a boil, then simmer 20 minutes.
pour over sliced brisket and cabbage,
serve with onions and braised orange segments.
be sure to slice brisket across grain!

So does this Zam. I'll have to try it if I can find a decent brisket down here. Could I do this same recipe with a pork shoulder?

Originally Posted by Slick

That sounds delicious Mo.





So does this Zam. I'll have to try it if I can find a decent brisket down here. Could I do this same recipe with a pork shoulder?

I dont see why not/ I usually go southwest, green chili with pork, but sweet renditions (very austrian or german) work too !
I have a pork loin that I will be doing later this week.

I'm going fancy tonight. Gonna throw some boneless, skinless chicken breasts on the grill.

I also had some gourmet Green Giant steamer broccoli and some Grillin' Beans. Goddamn I'm good

Beef and wine

why dont you buy fresh broccoli?
3 minutes in boiling water, done! drizzle some butter or vavorite salad dressing, or just season as you like, salt, garlic, pepper?
No processing, no packaging, no waiting for frozen / thaw time.
bring the water to a boil drop in the broccoli, 3 minutes later , take out broccoli and eat !

Originally Posted by Chef Zambini

why dont you buy fresh broccoli?
3 minutes in boiling water, done! drizzle some butter or vavorite salad dressing, or just season as you like, salt, garlic, pepper?
No processing, no packaging, no waiting for frozen / thaw time.
bring the water to a boil drop in the broccoli, 3 minutes later , take out broccoli and eat !

I pour a lime / cilantro dressing over broccoli, it is very good.