Dinner
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- mrdobolina0
all awesome suggestions... great, now I am starving and have 2.5 hours to go.
- gruntt0
cheap beer and a handful of something.
- ********0
gonna make me some currie tonight
- Dita_kz0
i can't afford to eat so i'm gonna eat my carpet!
- buddylee0
I always have mexican food for dinner.
- Mimio0
You into Yoga Dita?
- Gorbie0
didn't know you're a carpet muncher Dita?!
;^)
- Dita_kz0
shit! just realised what i said there!!!!!
- BonSeff0
haha! did you get some ribs removed?
- ********0
LOL!!!
- -leah-0
MWA HAHAHAH dita!!! you ARE a talented girl arent you?
;P
- Jnr_Madison0
A blt I bought at lunch time.
- Gorbie0
knucka sammich wif out da bread.
- ********0
Tonight, I will preparing a dinner for a friend and I.
Grilled Mahi Mahi with Ginger
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.
In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat. Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them.
- gruntt0
i'll be there about 8:00 - ok?
- ad10
JAZ little tip. add the garlic after the you've sauteed the onion and ginger. it takes less time to cook and if you scorch it it will taste bitter. hope you don't think i'm being a smart ass.
that dinner sounds great!
- ********0
thanks for the advice ad1 and gruntt, haaaa yeahhhhhhhhhhh. ;)
- ********0
Tonight, I'll try to do this:
GRILLED RED CHILI PRAWNS WITH GREEN PAPAYA SALAD
1 (4 oz.) can Thai red curry paste
1 stalk lemon grass, cut into pieces
2 c. vegetable oil
8 to 12 "colossal" prawns with shells
1 sm. green papaya, peeled, seeded and cut into julienne strips
2 plum tomatoes, halved, seeded and cut into julienne strips
1 sm. red-hot finger pepper, sliced open, seeds removed and minced
6 long beans, blanched, drained and 2 of them cut into 1-inch pieces
1 tbsp. sugar
1 garlic clove, minced
1 tbsp. fresh lemon juice
2 tbsp. rice-wine vinegar
2 tbsp. Vietnamese fish sauce (available at Oriental markets)
Marinate the shrimp. In a food processor, puree curry paste, lemon grass and oil. Pour over shrimp, cover tightly and refrigerate for 24 hours.Prepare the salad. In a bowl, combine papaya, tomatoes, finger pepper and cut-up long beans. Reserve whole long beans apart. In a small bowl, combine sugar, garlic, lemon juice, vinegar and fish sauce. Stir well, toss with salad ingredients, cover and refrigerate for 2 to 4 hours.
Portion the salad onto 4 plates. Remove shrimp from the marinade and grill or broil until firm but not dry, about 3 minutes per side. Arrange cooked prawns on top of salad. Garnish each portion with a long bean, tied into a knot. Makes 4 appetizer servings.
- ********0
Last night I made PROSCIUTTO AND ARUGULA PIZZA: http://www.epicurious.com/recipe…
- gruntt0
i'm soooo fixing that sometime this week.
how did it turn out?