The 'Here's what I had for dinner last night' thread - Part I

Kenny_D

Honey-ec wrote: »

Well after searching what felt like every supermarket in Carlow with no joy whatsoever, I finally stumbled across Frank's Red Hot Sauce totally by accident in my mum's local newsagent last night, so tonight I will be attempting to make Buffalo Blasters in the style of the Cheesecake Factory. Wish me luck!

Just looked up the recipe for this. Sounds amazing. Please let us know how they go for all us Franks addicts

For those who are also interested:

"Cheesecake Factory's Buffalo Blasts



Pack of wonton wrappers (large squares)
one egg white
1 chicken breast
Frank's Buffalo Style Hot Sauce (THIS IS THE EXACT SAME HOT SAUCE THEY USE!!!)
grated cheese (I like to use a mexican mix)
bread crumbs (both plain large crumbs and italian style)
.
Bake the chicken breast at 375 until done. Shred the breast (I only use the
inside because it's the most tender).

Lay out the wonton wrapper and lay chicken breast inside with cheese and
drizzle hot sauce over it. I like to add a little garlic powder to mine.
Moisten the edges of the wonton with water or egg white and fold it
horizontally, pressing the edges closed. Use a pastry brush and brush egg
white over the outside and cover with a mix of the italian and plain bread
crumbs.

Place them two at a time into a deep fryer at 375 until they're golden
brown. Make sure to turn them. Place on a napkin or paper towel to drain
excess oil off.

Serve with celery sticks, extra hot sauce for dipping, and some blue cheese
or ranch. The hot sauce Frank's buffalo style hot sauce is the best and is
what they use.

Servings: 4 "

Honey-ec

GStormcrow wrote: »

Just looked up the recipe for this. Sounds amazing. Please let us know how they go for all us Franks addicts

They were an unqualified success! I hadn't even thought of looking up a recipe, just decided to try and copy them based on what I remembered. Anyway, here's what I did:

1) Poached two chicken breasts in a mix of beer & water with garlic & pepper, and shredded/chopped finely. I chose to poach as there'd be no seared/tough bits on the outside.

2) Made up the Franks/butter (I actually used low-fat spread and it was grand) sauce and mixed in the chicken.

3) Used filo pastry to make the blasts - adding cheddar cheese and a grind of black pepper before wrapping them - and deep-fried in a wok (cause I don't have a deep-fat frier).

Only improvements I could think of would be to use a mix of parmesan & cheddar, or just a much sharper cheddar cause the one I used got a bit lost against the buffalo sauce. I also want to get wonton wrappers next time I'm near an Asian store, just out of curiosity to see if they're any easier to use than the filo, which can be a bit fiddly.

By the way, the Frank's website is well worth a visit - they have literally hundreds of recipes, the vast majority of which sound absolutely fantastic.

Mellor

Tonight will be lamb and sweetcorn with mixed veg

Tommorrow, i'm goin to attempt prawns for the first time.
I reckon I'll go chilli and garlic, with soy and tomato

Kenny_D

Honey-ec wrote: »

They were an unqualified success! I hadn't even thought of looking up a recipe, just decided to try and copy them based on what I remembered. Anyway, here's what I did:

1) Poached two chicken breasts in a mix of beer & water with garlic & pepper, and shredded/chopped finely. I chose to poach as there'd be no seared/tough bits on the outside.

2) Made up the Franks/butter (I actually used low-fat spread and it was grand) sauce and mixed in the chicken.

3) Used filo pastry to make the blasts - adding cheddar cheese and a grind of black pepper before wrapping them - and deep-fried in a wok (cause I don't have a deep-fat frier).

Only improvements I could think of would be to use a mix of parmesan & cheddar, or just a much sharper cheddar cause the one I used got a bit lost against the buffalo sauce. I also want to get wonton wrappers next time I'm near an Asian store, just out of curiosity to see if they're any easier to use than the filo, which can be a bit fiddly.

By the way, the Frank's website is well worth a visit - they have literally hundreds of recipes, the vast majority of which sound absolutely fantastic.

Sounds good. Yes I've seen the franks recipes on the website before. Must venture out a bit and try something other than the amazing chicken wings. Gotta try those blasts next though with some wonton wrappers and breadcrumbs. mmm

The Hill Billy

As per "Leftover Beef" thread in F&D...

On Saturday I did roast beef with roasted veg (spuds, carrots, parsnips, squash & onions) & garlic. I deliberately bought an oversized joint & also roasted extra veg & an additional head of garlic.

On Sunday I sweated a finely diced onion, couple of celery sticks, carrots & a couple of diced potatoes in olive oil. I shredded most of the remaining beef, chopped up the leftover veg (carrots, parsnips & squash) & garlic & added this to the pot. Threw in a bay leaf & couple of sprigs of thyme. Then added the leftover gravy & topped it off with some fresh stock.

I let it simmer for a couple of hours & then roughly blended it. I served it with warm crusty bread.

The last of the beef I used on Monday to make a few sandwiches with liberal amounts of white pepper & worcester sauce.

bonkey

Last night, we had "farmer's sausage" in onion gravy with a pasta-and-veg bake.

Tonight, we had ham, the rest of the pasta-and-veg bake, and some cabbage salad.

Faith

I made Brie and cranberry parcels this evening. They were more of an appetiser, so I had lemon chicken (from M&S, I can't take any credit for it) with potato cakes for dinner. A bit of a mish-mash, but satisfying!

Honey-ec

bonkey wrote: »

Last night, we had "farmer's sausage".

That sounds so roode! Yes, I am completely juvenile.

Tonight we had white chilli in twice-baked potato skins. It was so legendary, we're having the same thing tomorrow night.

Sigma Force

Pasta Carbonara, sort of, wholewheat organic pasta ..yes we start off healthy but then goes downhill with a nice big glug of cream to make the sauce and of course nice fatty bacon bits.

For dessert Chocolate orange cake from the Avoca book 1 recipe, heaven on a plate.

Naughty but nice.

bonkey

Honey-ec wrote: »

That sounds so roode!

True, but Schweizer Schweinsbratwurst doesn't sound like half as much fun.

superficies

Oven-cooked bacon, gorgeous fresh corn, potatoes, gravy.
Proper winter 'mammy' dinner

The Hill Billy

bonkey wrote: »

True, but Schweizer Schweinsbratwurst doesn't sound like half as much fun.

Entschuldigen - kann ich haben Schweizer Schweinsbratwurst mit ein stange bitte?

bonkey

This evening, mrs bonkey made Pariser Schnitzel, tomato risotto, and cucumber salad...

...and damned fine it was.

bonkey

Hill Billy wrote: »

Entschuldigen - kann ich haben Schweizer Schweinsbratwurst mit ein stange bitte?

Gerroutofit with your stange. Silly little 2.5 or 3 dl beer....

's Grosses. Yer only man.

jos28

Beef and Guinness pie with mashed spuds and sprouts.

nice1franko

jos28 wrote: »

Beef and Guinness pie with mashed spuds and sprouts.

What recipe do you use?

jos28

My Mams recipe;
2lbs Stewing beef (diced and rolled in flour)
5 large onions sliced
1 can Guinness
Beef stock(I used Knorr stockpot)
1 dessert spoon brown sugar
Puff pastry

Fry the beef to seal it, add all other ingredients and simmer slowly for about 3hrs(check regularly and add more stock if needed)
When the meat is cooked put it into individual pie dishes and top with pastry- Bake at 190c for about 10 mins just to cook the pastry.

Mam used to put bacon pieces in as well but I prefer it without.

The Hill Billy

bonkey wrote: »

Hill Billy wrote:

Entschuldigen - kann ich haben Schweizer Schweinsbratwurst mit ein stange bitte?

Gerroutofit with your stange. Silly little 2.5 or 3 dl beer....

's Grosses. Yer only man.

"Stange" is also a term for an erection. Bit of a foodie double-entendre in deutsch there.

Itsdacraic

Pan fried Sea bass seasoned with sea salt, pepper and a dash of lemon juice.
Home made oven chips
Carrot and Parsnip mash with a little bit of fresh chilli and shallot through it.

Delicious.

bonkey

Hill Billy wrote: »

"Stange" is also a term for an erection. Bit of a foodie double-entendre in deutsch there.

Indeed. And 's Grosses would translate as "a large one", which is no entendre at all

bonkey

Anyway...for dinner this evening, we had fillet of rabbit, roasted in pastry, served with wild rice and a fennel gratin.

There were no Stange or Grosses involved.

Just a nice bottle of Dole Blanche.

budgemook

Only heard about this Franks hot sauce when my sister asked me to bring it back from USA. It's savage, why have people stopped selling it?

NewFrockTuesday

Tonight is chicken and mushroon pie with roasted fennel and colcannon.Its a rotter of day outside so pie feels perfect.

Although Jos28 has m thinking maybe beef and guinness pie now.

Dessert is pineapple upsidedown cake. They were on special offer during the week so Ive been indulging tropical tastes in the rainy weather

There seems to be a leaning to the German side of cookery of late. In the Epicurean Food Hall, a new bratwurst stand has opened. Fiercesome good too! Had one on Tuesday. Hagen is the guys name and he's very much into his quality (92% pork) I know we are not allowed to plug here, but its €3.50 for a wurst and roll and either onions or sk. It was the best wurst Ive had in Ireland without a doubt. Its going to be a regulr before the cinema for sure


Please dont ban me! Im not connectde to him in any way!

neuro-praxis

Deepsense wrote: »

There seems to be a leaning to the German side of cookery of late. In the Epicurean Food Hall, a new bratwurst stand has opened. Fiercesome good too! Had one on Tuesday. Hagen is the guys name and he's very much into his quality (92% pork) I know we are not allowed to plug here, but its €3.50 for a wurst and roll and either onions or sk. It was the best wurst Ive had in Ireland without a doubt. Its going to be a regulr before the cinema for sure

Just to back you up here, his bratwursts are absolutely delicious, and he is simply a stand up guy, and everyone should check him out. I'd really love to see him succeed.

bonkey

Last night, we were at my sisters, and had curry.

This evening, I have a brace of pigeons...and am trying to figure out how best to cook them, cause I've never done pigeon before.

The Hill Billy

bonkey wrote: »

Last night, we were at my sisters, and had curry.

This evening, I have a brace of pigeons...and am trying to figure out how best to cook them, cause I've never done pigeon before.

Joint the birds & pan fry in olive oil & butter, with garlic & wild mushrooms. Serve as a warm salad with some rocket/chard & a good splash of worcester sauce.

bonkey

Thanks for that.

Mrs. bonkey wants it roasted whole...and Switzerland being Switzerland, I can't easily go shopping for some mushrooms, but you've given me enough of an idea of what I'm going to do...

Pan-fry, then roast the birds...then serve on a bed of wirsing (savoy cabbage, IIRC). I saw some old Jamie Oliver ep recently where he did the savoy with a good ol' splash of worcestershire...which is how your suggestion led to this.

I think I'll a potato and leek gratin could work with that.

I'll let herself decide if that's a red- or a white-wine dish

Right...to the kitchen with me.

silverharp

here is what we had for dinner last night, its a great receipe as its very easy to cook and its better then the sum of its parts if that makes sense. Its from one of Derina Allen's books. From Sicily I believe.


Pasta with Sardines

350g tagliatelle
2 tbls olive oil
110g onion chopped
50g pine nuts lightly toasted
50g raisins plumped up in hot water
2-4 tablespoons chopped fennel leaves (normally leave out)
2 tins best quality sardines in olive oil
4 tbls grated parmesan


Cook the pasta.

In a pan , heat the oil add onions cook until golden then add the nuts, raisins and fennel, toss well

when the pasta is nearly done add the sardines to the pan with the sauce for a minute or so.

then serve with the parmesan on top

The Hill Billy

bonkey wrote: »

I'll let herself decide if that's a red- or a white-wine dish

Red definitely.

BTW - If you need any onions I'm sure that you know today is the day to get them in Bern.

Minder

Last night was a roast sirloin of beef, roast spuds and carrots, yorkshire puddings, cauliflower cheese and some steamed brocolli.

I cooked the beef in a low oven at 65c for three hours, then flash fried it to crisp up the outside. Result was rare roast beef from the outside to the centre.

I also made the yorkshires and roast spuds with a little goose fat left over from a big confit of duck the previous weekend. 12 duck legs are slowly maturing in the fridge - good Christmas fare...