What's for dinner at your house tonight?

Parent Cafe
521

<p>I have the spice mixtures for quite a few of P. Prudhomme’s Magic seasonings. I used to mix up my own. I know I have Seafood Magic, Meat Magic, Poultry Magic, and maybe a couple of more. Which ones do you need? I can probably dig up the proportions. </p>

<p>Or, you can buy them online:</p>

<p>[Amazon.com:</a> Magic Seasoning Blends: Grocery & Gourmet Food](<a href=“http://www.amazon.com/s/ref=bl_sr_grocery?_encoding=UTF8&field-brandtextbin=Magic%20Seasoning%20Blends&node=16310101]Amazon.com:”>http://www.amazon.com/s/ref=bl_sr_grocery?_encoding=UTF8&field-brandtextbin=Magic%20Seasoning%20Blends&node=16310101)</p>

<p>I got tired of refilling all those bottles and now I just use a generic cajun spice mix. There just isn’t enough difference once in the ballpark. I generally mix up Emeril’s Essence:</p>

<p>[Emeril’s</a> Essence Recipe : Emeril Lagasse : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html]Emeril’s”>http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html)</p>

<p>I use this stuff on everything. From fish to steaks, even to lima beans.</p>

522

<p>Bclintok:</p>

<p>Congrats on the Tigers winning the ALCS! :slight_smile:
I’m a Yankees Fan, btw :wink:
But even a bigger Patriots fan…</p>

<p>Interesteddad:</p>

<p>I’ve decided I want you to adopt me so I can come & eat all that yummy food!</p>

<p>1moremom:</p>

<p>That wrap sounds great! Something I would definitely LOVE! Gotta try it sometime.</p>

523

<p>While I ran my 4.3 miles on the treadmill, pork adobo was simmering on the stove. Well, it has been cooking for a while prior to the start of my run, because it takes much longer than 35 min for the dish to be ready. I am done with the run, now it is time to make the side dishes.</p>

524

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<p>I do alright in the kitchen for an ol’ (formerly) fat guy… :)</p>

<p>The seafood stew tonight was to die for. I had never made it with chunks of salmon before and that was killer. I’ve made it with just about every kind of seafood imaginable. It’s a really fancy presentation with littleneck clams that steam and open in the broth. But, I’m also happy with disintegrating chunks of white fish and minced clams. The “chowder fish” for $1.99 a pound caught my eye last week because I usually pay $8.99 and cut it up into chunks the same size, anyway. I’ve made it with crab meat before, but that’s almost a little too rich. Scallops are good. Lobster’s good. Tonight, I just dropped in a half pound of the fish and 8 jumbo shrimp.</p>

<p>I’ve now got three more servings put up in the freezer. Just buy some seafood to toss in. The saffron goes in right at the end, too.</p>

<p>I just put the recipe in Livestrong to get the calories and stuff. It’s crazy healthy. For my huge portion:</p>

<p>663 calories
85 g protein
25 g carbs
22 g fat (all olive oil or fish oil)</p>

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<p>I’ve got the two most recent Bobby Flay cookbooks, just arrived from Amazon, that I have to dig into. Just from leafing through them, there is some fun stuff. One of them is the Bobby Flay Throwdown cookbook, so I get two versions of each classic recipe. That’s along the lines of the Paul Prudhomme Seasoned America cookbook – regional classics – where my South Miami Cuban stew comes from.</p>

525

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<p>That sounds good. It’s hard to go wrong with just about anything that involves cooking pork for a long time! I’ve got to load up the smoker with a batch of baby backs and pork butts to load the freezer with some winter bar-b-q.</p>

526

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<p>There you go, chocchipcookie :slight_smile: : <a href=“http://talk.collegeconfidential.com/parent-cafe/805601-how-did-you-pick-your-screen-name.html[/url]”>http://talk.collegeconfidential.com/parent-cafe/805601-how-did-you-pick-your-screen-name.html&lt;/a&gt;&lt;/p&gt;

<p>Tomorrow for dinner… reservations. We have an out of town guest who likes fish. Finding good fish restaurants around here is as easy as shooting fish in a barrel. :)</p>

527

<p>We had chicken legs cooked in the crockpot rotisserie style (the little balls of foil on the bottom). This was the first time I had tried this and I could not believe how crisp the skin actually got. I used Penzey’s Forward seasoning blend on them. I am not a huge fan of chicken legs but my DS7 loves them more than anything. We also had acorn squash (baked with butter, SP, and brown sugar), Crash Hot Potatoes, and corn.</p>

<p>Not sure what we are doing tonight. I am taking DS to see Frankenweenie this afternoon so it depends on what time we get home.</p>

528

<p>Good to hear I am not the only one who cannot find the Paul Prudhomme Magic Seasonings anymore. My husband likes the original green one and I can never find it, I never thought to look on Amazon! Tonight’s dinner will be Outback with family and tomorrow is Sonny’s Bar-b-que. I’m going to look for some chowder fish and give the fish chowder a try this week!</p>

529

<p>1moremom, </p>

<p>Thanks for sharing the piece on Christopher Kimball. I’d really never learned a thing about the creator of CI. I’m not slavish to their recipes. The one I tried last night turned out pretty badly, actually. But I think the magazine and cook books are pretty much essentials if you’re going to cook. Really interesting portrait of a unique guy!</p>

530

<p>DH is out of town (running a marathon tomorrow) so I’m going with a gf out for Thai tonight.</p>

531

<p>Here’s the fish chowdah recipe, although there are a million similar recipes. It’s pretty basic. Also, nothing is cast in concrete. I add carrots and celery. I just use one 28 can of peeled whole Italian plum tomatoes (coarsely chopped). I use four 8 oz bottles of clam juice (next to the tuna fish in the grocery store) instead of fish stock. I used fresh tarragon and dried thyme yesterday. Bottled minced garlic is fine.</p>

<p>I find that it makes 4 huge dinner portions, big enough that no side dish is required. Smaller servings with a salad would also be great. I separate out what I’m not gong to eat and freeze it. Then, add the saffron and the seafood just before I serve. Depending on how hungry you are, aim for 6 to 12 ounces of seafood per person, whatever looks good: fish, shrimp, crab, scallops, clams, mussels, lobster…</p>

<p>Mediterranean Seafood Stew</p>

<p>Recipe By :Jacques Pepin
Serving Size : 6 </p>

<p>Amount Measure Ingredient – Preparation Method</p>

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<p>1 1/2 pounds fish filets – cut in 2" cubes
1 1/2 pounds clams – Littleneck or Mahogany
1/2 pound scallops – or shrimp or lobster
3 tablespoons olive oil
1 1/2 cups onions – chopped
5 scallions (large) – thinly sliced
1 tablespoon chopped garic – 2 or 3 cloves
2 cups tomatoes – cut in 1/2" pieces
1 cup white wine
4 cups fish stock
1 teaspoon thyme – fresh
1/2 teaspoon salt – or more if needed
1/2 teaspoon black pepper
1 teaspoon saffron threads
1 1/2 tablespoons tarragon leaves – fresh</p>

<p>Clean and prepare all seafood, cutting fish into 1 to 2 inch chunks.</p>

<p>Heat oil in saucepan and saute onions, scallions, and garlic til translucent (about 5 minutes).</p>

<p>Add tomatoes, wine, fish stock, and seasonings (except saffron). Bring to a boil, reduce heat and cook at a gentle boil (partially covered) for 15 minutes to reduce.</p>

<p>With soup at a boil, add the clams and saffron and cook for until clams open. Remove clams to a side plate as they open. </p>

<p>Add the remaining seafood and simmer until cooked through. </p>

<p>Stir in chopped tarragon, add the clams back in to heat, and serve.</p>

<p>Source:
“Julia and Jacques: Cooking at Home”
Yield:
“3 quarts”</p>

532

<p>That is TOOO funny, BB. Not only is there a past thread about screen names, but I entered a post in it!!! I didn’t even remember…senility is setting in early over here…</p>

<p>momof3stars: what the heck is frankenweenie? I guess I don’t get out much.</p>

<p>emilybee: enjoy your thai.</p>

<p>Gee whiz, I wonder if Ree Drumond knows how many people on this thread have tried her crash hot potatoes recipe?? ;)</p>

<p>Drum rolls please…TONIGHT is the night for Frittata! :slight_smile: Yes, using up lots of veggies in the fridg.</p>

<p>Interesteddad: as long as you can freeze it in portion sizes, it sounds like a great soup to make now and store for the cold winter evenings…thanks!</p>

533

<p>Thanks for the recipe, going to give it a go later this week!</p>

534

<p>The recipes in this thread sound great, especially crash hot potatoes and the fish stew. Now that all the landscaping going on at my house is just about over, maybe I’ll have the psychic energy to try some of the recipes (no, I didn’t do the planting myself, but dealing with the landscaper, uncooperative weather, and my general neurosis has made this a bigger project than I expected.)</p>

<p>Does anyone have a good pumpkin soup recipe? DH’s birthday is coming up and he loves pumpkin soup which we used to get every fall at my kids’ HS open house.</p>

535

<p>Shellfell, here is my pumpkin soup recipe. I normally double it when I make it. </p>

<p>1/2 stick butter
1 large onion chopped
2 cups pumpkin - smooth and pureed
2 cups chicken broth
1 1/2 tsp salt
1 tsp curry powder</p>

<p>Saute onion in butter until limp
Add curry and saute 2 minutes
Stir in pumpkin and add salt
Quickly add cream (I sometimes use 1/2 1% milk and 1/2 cream if I want it to be less rich) and while stirring add chicken broth. Heat until it simmers. </p>

<p>Garnish with sour cream and chives if desired.</p>

536

<p>Going out to Legal Seafood restaurant tonight.</p>

537

<p>shellfell:</p>

<p>Somewhere in my thick recipe binder I have an awesome recipe for Pumpkin, peanut butter and either squash/or sweet potato soup…it’s really good…someone else upthread was asking for something similar…if you’re interested I can go find & post it!</p>

538

<p>Tonight we are having bratwurst and kraut with roasted potato wedges and baked beans.</p>

539

<p>Stone crabs! First of the season. Had them for lunch at a dockside restaurant and bought a couple more pounds for dinner from the adjoining fish market, along with some shrimp and steamers.</p>

540

<p>Stone crab sounds good to me!</p>

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<p>It has to simmer a while longer, but I just taste tested my South Miami Cuban Stew. Yum… I changed it up, dropping the potatoes from the recipe and replacing them with four cups of carrots in big chunks. In addition to red bell peppers, I also added four fresh poblano chiles. And, increased the carrots and celery. I also doubled the chorizo sausage because I could only buy a 1 lb package (the recipe called for 1/2 pound). I think that will be OK… :)</p>

<p>Without the starch from the potatoes, it may not thicken up as much as it usually does,. but it will be much lower carb.</p>