Favorite Classy Dish

[MJZiggy]

Re: Favorite Classy Dish

Hands down, chicken vino bianco.

Homemade, it is definitely for the win!

Damn, had the vino bianco tonight, best meal I ever made.

Thanks for the tip.

Did I miss a recipe? I need something for dinner tonight!

[Iron Mike]

Last night I made a nice little meal of center cut lamb chops, and a salmon fillet on the grill. Anyone know of a good spice or rub for lamb chops?

Make this instead:

Shashlik
Yield: 6 Servings

4 lb boneless lamb shoulder, trimmed of fat and cut into 2-inch cubes
4 sm onions, root ends attached cut into eighths
1 lb cherry tomatoes
2 yellow or red bell peppers cored, seeded, and cut into 1-inch squares
fresh rosemary sprigs, for garnish

2/3 c olive oil
1/2 c lemon juice
1/2 c dry red wine or sherry
2 To 3 tablespoons fresh rosemary or 1 T dried
1/2 sm onion, finely chopped or grated
4 To 6 cloves garlic, peeled and finely chopped
1 ts Salt
Freshly ground black pepper
1/2 ts red pepper flakes (optional)

In a large, shallow non-metallic baking dish, combine marinade
ingredients, stirring until well blended and creamy. Add lamb
cubes and stir around until well coated. Cover and refrigerate 6
yours or overnight, stirring occasionally.

Position barbecue rack about 5 inches above preheated coals. Thread
lamb cubes onto metal skewers, leaving a small space between cubes
so meat cooks evenly. Thread onion pieces, cherry tomatoes, and
pepper squares onto separate skewers, brush with some remaining
marinade.

Arrange lamb skewers over center of coals and cook turning and
basting with marinade occasionally, 17-20 minutes. Halfway through
cooking time, add vegetable skewers to barbecue and cook, turning
and basting with marinade, 8-10 minutes.

Arrange skewers on long serving platter and surround with fresh
sprigs of rosemary. Serve with rice, salads, or other accompaniments.

[Badgepack]

Re: Favorite Classy Dish

Hands down, chicken vino bianco.

Homemade, it is definitely for the win!

Damn, had the vino bianco tonight, best meal I ever made.

Thanks for the tip.

Did I miss a recipe? I need something for dinner tonight!

Chicken Vino Bianco

Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.

[MJZiggy]

I will be using both of those recipes (just not both tonite) The lamb sounds like a great dish for company.

[GrnBay007]

I can't bring myself to eat lamb or veal. Poor lil things.

[Little Whiskey]

007, ever been to a slaughter house?? none of them "poor lil things" are having a good day. whether they are lambs, calves, cows, pigs, or chickens.

[GrnBay007]

007, ever been to a slaughter house?? none of them "poor lil things" are having a good day. whether they are lambs, calves, cows, pigs, or chickens.

Nope, never been to a slaughter house.....would probably be a vegetarian if I made that visit.
BUT, many years ago when I played "Green Acres" for a few years I used to bottle feed the adorable lil calves. I guess that image has an impact. It was fun....you really get attached.

[MJZiggy]

I've heard the things that the larger meat companies do to the calves is quite drastic compared to what the little critters experience when they're not pegged for veal.

[GrnBay007]

I've heard the things that the larger meat companies do to the calves is quite drastic compared to what the little critters experience when they're not pegged for veal.

Yep. I saw a documentary on that subject a couple years ago.....very sad. I will never eat veal. I don't know if the same applies to lamb....but would have to assume it's similar. What they do to the animal to make sure the meat is tender and the proper color is just sick.

[MJZiggy]

I'm not even the one in the family that likes lamb, but I do live in an area where you can drive around and see sheep farms and I do see the lambs running around and now that I'm picturing them I wonder if that recipe will work with turkey.

[GrnBay007]

Use the turkey thats lived a long full life.

[MJZiggy]

Marinated tofu cubes?

[Packers4Ever]

I don't know much about marinade ....only used a package type a few times, but I always thought vinegar was a key ingredient in a marinade to tenderize the meat? Am I dreaming this or is that true?

I thought that too, but what do I know about grilling??

For flavor too, MJZ. I pre-cooked/simmered 5 boneless chicken breasts yesterday and marinated them in Caesar salad dressing (ordinary bottled creamy style) before grilling. Italian dressing w/vinegar would have been good too. 'Course didn't take much grilling time being they were pre-cooked and you don't want them to dry out either. Could also have added some dry herbs too. It's fun to mess around and see what ideas you can come up with.

Jude

[Packers4Ever]

Re: Favorite Classy Dish

Hands down, chicken vino bianco.

Homemade, it is definitely for the win!

Damn, had the vino bianco tonight, best meal I ever made.

Thanks for the tip.

Did I miss a recipe? I need something for dinner tonight!

Chicken Vino Bianco

Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.

Oooooooh I missed this one, the vino bianco, sounds wonderful! Thanks Badgepack, that's dinner for Thursday night!

Jude

[GBRulz]

GBMichele, Texas Roadhouse just opened in West Bend about 2 months ago. They open at 4 PM, at least on weekdays. If you're screaming starved you better be there way early or they'll already be filled, or no parking spots left, or both. Way good food and watching the gals line dance is fun too!________________________

No doubt about waiting at TRH. They have call ahead seating, which we always do. Not exactly a reservation, but it gets your name on the 90 minute waiting list at least!