Spice Place Online Herbs and Spices StoreSpice Place Online Herbs and Spices Store

Go Back   Cooking Forum > Cooking > Whats for dinner

Whats for dinner Ideas of what to make for dinner tonight


Welcome to the Cooking Forum.

You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today!

If you have any problems with the registration process or your account login, please contact contact us.

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 02-19-2009, 03:07 PM
jfain's Avatar
Master Chef
 
Join Date: Sep 2008
Location: Columbus, Ohio
Posts: 697
jfain is on a distinguished road
Default FAT Tuesday

So what is everyone cooking up for Mardi Gras? I love Cajun food. I make blackened fish all the time with greens and corn bread. I also like to make Jambalaya, BBQ shrimp and even duck gumbo. I haven’t decided yet what I will be making this year. What are your favorites?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2 (permalink)  
Old 02-19-2009, 05:29 PM
lucasantoro's Avatar
Sous Chef
 
Join Date: Dec 2008
Location: Lausanne, Switzerland
Posts: 42
lucasantoro is on a distinguished road
Default

Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)

Pasta e Sfizi
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3 (permalink)  
Old 02-19-2009, 07:42 PM
Cook Chatty Cathy's Avatar
Master Chef
 
Join Date: Nov 2007
Location: N. GA
Posts: 3,664
Cook Chatty Cathy is on a distinguished road
Default

I like the sound of both meals, I am not even sure what we will have yet. I think I am leaning towards a Crawfish Etouffee! Such a rich and flavorful dish m-m-m-m-m!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4 (permalink)  
Old 02-19-2009, 07:49 PM
The Ironic Chef's Avatar
Master Chef
 
Join Date: Dec 2008
Location: The Jersey Shore
Posts: 885
The Ironic Chef is on a distinguished road
Send a message via MSN to The Ironic Chef
Default

Cathy, what's that Crawfish Etoufee. I'm going to have to google, lol.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5 (permalink)  
Old 02-19-2009, 08:29 PM
Cook Chatty Cathy's Avatar
Master Chef
 
Join Date: Nov 2007
Location: N. GA
Posts: 3,664
Cook Chatty Cathy is on a distinguished road
Default

The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.

Last edited by Cook Chatty Cathy; 02-20-2009 at 08:48 AM.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6 (permalink)  
Old 02-19-2009, 10:12 PM
Sous Chef
 
Join Date: Jan 2009
Posts: 33
cucinadinana is on a distinguished road
Default

Quote:
Originally Posted by lucasantoro View Post
Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)


YUM!!! That is my type of meal. I will probably do something along those lines as well. And a glass of wine.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7 (permalink)  
Old 02-20-2009, 02:29 AM
lucasantoro's Avatar
Sous Chef
 
Join Date: Dec 2008
Location: Lausanne, Switzerland
Posts: 42
lucasantoro is on a distinguished road
Default

oh yeah, one, almost two may be three glass of wine are mandatory
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8 (permalink)  
Old 02-20-2009, 04:13 AM
chubbyalaskagriz's Avatar
Master Chef
 
Join Date: Jun 2008
Location: Bloomington, Illinois/Fairbanks, Alaska
Posts: 2,679
chubbyalaskagriz is on a distinguished road
Default

Everyone's menus sound scrumptious!

I make jambalaya fairly frequently, and enjoy it a lot. I have some prawns in the freezer- I might skewer and season them w/ blackening spices and serve atop pasta or a salad... and of course bananas foster for dessert!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9 (permalink)  
Old 02-20-2009, 09:35 AM
jfain's Avatar
Master Chef
 
Join Date: Sep 2008
Location: Columbus, Ohio
Posts: 697
jfain is on a distinguished road
Default

Quote:
Originally Posted by Cook Chatty Cathy View Post
The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.
I love crawfish etouffee! mmm mm I haven't seen it with a white sauce though. The ones I've seen have sort of a redish brown sauce and served with a scoup of rice on top. Anyway I'm sure if yours has crawfish in it it's got to be good!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #10 (permalink)  
Old 02-20-2009, 12:29 PM
jglass's Avatar
Master Chef
 
Join Date: Apr 2008
Location: Kentucky
Posts: 4,193
jglass is on a distinguished road
Default

I was thinking of a spicy grilled shrimp with a remoulade sauce for dipping. Shrimp po'boys sound good to.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 03:09 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2
Copyright © 2002, 2009 SpicePlace.Com