Food What's For Dinner Tonight?

Chicken breasts. I'm going find a new recipe to try, something Italian. We have cookbook titled Ciao Y'all! from the two chefs behind the well-known Carrabba's restaraunts in Houston.

 

Going away dinner tonight for a friend. Maybe something fancy to share with y'all later this evening.

 

Just butter, heavy sauces, and pasta. At least the one in Florida. I've heard others are a lot better. I did loooove their arribiata (?) sauce? The spicy tomato sauce.

 

Red Robin is fairly recent to Houston, but they're popping up all over.

I think that the food is much more than that, but one thing is certain: The dishes aren't lite Italian.


Ciao Y'all includes recipes from the PBS TV series Cucina Amore, featuring Johnny Carraba & Damian Mandola. The bad news is I'm not finding a recipe for just chicken breasts. The good news is the book costs us a $1.00.

 

Plum duck with jasmine rice.

 

I am cooking a turkey. After 2+ hours in traffic today due to the holiday weekend and a 2-car + semi accident on the bridge! it probably wasn't the best timing. It still has an hour to go, and it is past my bedtime. Everyone else ate pasta leftovers.

 

I knew better, but just wasn't thinking. Our electric range top can be finicky. If we use the two small burners/elements at the same time, the rear one takes f----o----r----e----v----e----r to reach full heat. I used the front one for the lima beans, and the rear one for the spaghetti......in a heavy duty anodized pot which just added to the wait.

 

Chocolate peanut butter shake. Joy.

 

Some of Jadzia's teacher friends took me out to dinner last night.
I had a 12 oz bone-in ribeye with sautéed mushrooms and onions and a side of grilled shrimp.

The three Guinness and the monster chocolate cake were just a little top off.

 

Alcohol. Since my seafood salad was completely and utterly horrible.
I heart NOLA when I'm not completely sober. I'm only slightly not at this point.

 

I have no idea what we're going to have for dinner, might use a gift card to eat out. I'm tired of cooking, and my mood this week has sucked.

Question, directed mostly @Borla

This morning we had some venison sausage, possibly chorizo. It looked like short links of regular sausage that had been cured a very long time--Shrunken, wrinkly, & dry, with a very strong smoky flavor, also very salty. Any idea what it was? The person who gave it to us didn't know, thought it might've been chorizo.

I teased my wife that it was made with deer testicles; she wasn't amused.

 

No. More like a regular short link sausage, just cooked to the point of being nearly dry and 'imploded.'. I didn't think to take any photos.