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Thread: A new "So, What's For Dinner" thread page 11

  1. #101
    Blackcatbone's Avatar
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    OMFG, I made the BEST dinner. I converted this 'tortilla' recipe to something a bit more middle eastern, like a pita. Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple When I made it as tortillas it seemed more M.E. anyhow. I upped the spices, used cumin (which I love) and garlic instead of the chili powder. I also mixed 1/2 kefir with 1/2 water for the liquid and lemon juice instead of lime. Then I made a basic tahini sauce with lemon, garlic and olive oil. I cut up chicken breasts and marinated them in what was actually a cuban marinade, mojo criollo, but it has enough of the right spices so close enough. Skewered then grilled them then threw the 'tortilla/pitas' on the grill to warm them back up. Ate with cubed tomatoes drizzled in olive oil.

  2. #102
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    Pulled pork, yes! Slow cooked for 8 hours.

  3. #103
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    1/4lb of liverwurst, half rack of slow cooked ribs, 1/2 cup fermented veggies (leeks, cabbage, garlic), 1 sweet potato as fries, glass of raw milk, and some 90% dark chocolate. Did this after a 24 hr fasted HIT resistance work out.

  4. #104
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    Got home late after a full day, famished. Parental unit had forgotten to put the babyback ribs in the oven, so I improvised: reheated last night's leftover chicken sausage (w/ aged smoked white chedder & spinach mixed in it), chopped up some red & yellow peppers, sliced cukes, my sauerkraut & poured my habanero hot sauce over the 2 sausages.

    Lunch was leftovers too, yummy ones (last of the pulled pork w/ spicy hot bbq sauce & mussels in a veggie stir fry w/ konjac angel hair pasta), as I cleaned out/reorganized the fridge today & they were calling out to be eaten...
    "Science is not belief but the will to find out." ~ Anonymous
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  5. #105
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    For breakfast/lunch I had a flank steak with a sauce made with one huge onion, plus butter and cream.
    It was good, even though the steak was quite chewy.

  6. #106
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    Supper last night - ratatouille, corn on the cob (I know, but it's summer - I only ate one) and scrambled eggs.

  7. #107
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    Quote Originally Posted by Ghshl View Post
    For breakfast/lunch I had a flank steak with a sauce made with one huge onion, plus butter and cream.
    It was good, even though the steak was quite chewy.
    Flank tends to be best marinated, grilled and then cut against the grain like for fajitas.

  8. #108
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    I just realised that fillet steak caramelised in the pan, then finished in the oven, is sooooo much better than just cooked in the pan.

    Even better when wrapped in bacon whilst in the oven and smothered in sauteed mushrooms....mmmmm.

  9. #109
    Lynna's Avatar
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    Quote Originally Posted by Blackcatbone View Post
    Flank tends to be best marinated, grilled and then cut against the grain like for fajitas.
    Not necessarily. I have a recipe that pan braises flank steak in a little beef broth, lemon juice and minced garlic for about an hour and then sliced across the grain. Very yummy tender. I've also used that method on pot roast.
    Last edited by Lynna; 08-10-2012 at 10:57 AM.

  10. #110
    quelsen's Avatar
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    ok i need a new new new liver recipe.

    i have about 10 pounds and a girl who cant really stand it,

    we have done curried

    with onions

    in chilli

    what else?
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