What's for dinner?

[auntieannie]

tonight, we will share a large rumpsteak, the piece of rumpsteak looked absolutely gorgeous and well hung at the butcher's. cauliflower and potatoes on the side, I guess. Nice red wine... followed by a DVD. Perfect evening.
Glad to read you Mr Faz!

[tillystar]

A big greasy kebab and lots of red wine. Its the traditional Valentine's meal of choice in this house for many years.

[Deleted]

And an excellent choice it is.

[bixaorellana]

Yikes -- I clinked my teeth on the monitor going after that picture!

The picture cleared up a mystery for me -- so that's what 'you people' call a kebab! That's what I call a gyro. Just looked it up and see it's also a doner kebab. Many things just took shape in my gyro-deprived little mind.

Is it called a kebab because of the way it's roasted on a spit? I'm pretty sure in the States a kebab is always something cooked on a skewer, like this:

[Deleted]

Without checking, I think the kebab word just means the spit (skewer) -- brochette, in French. In France, a kebab all by itself is indeed just something cooked on a brochette.

But by extension, it is what was cooked on the spit, and you can put that item into a sandwich.

[mockchoc]

Tonight will be a big salad made to clean out the fridge.

No husband means we can go veggie tonight.

[Deleted]

An ode to my dinner tonight:

Crayfish

Stop! Casual leopards
of the seashore, curved
assailants like rosy swords
from the undersea roughness,
all biting at the sametime,
undulating like fever
until they all tumble into the net
and exit dressed in blue
destined for scarlet catastrophe.

Pablo Neruda

Although mine are not from the sea but a mud hole.

[tillystar]

Bix, I don't know if its exactly the same as a gyro. I wonder if your gyro is anything like the gyros you get in greece, which looks similiar to a doner but is much, much nicer than a doner kebab.

Dammit, I will need to research this thoroughly testing many types of kebab along the way.

[bixaorellana]

My god, Tilly, how I admire you! That's a big job and it could be dangerous. Still, if anyone can handle it, you can.

[Deleted]

Is it time for the homemade kebab video yet?

[gringalais]

For lunch - gnocchi with a tomato-based sauce that had lamb, onion, olive oil, wine, oregano, garlic rosemary and bay leaf. Spices from my herb garden, of course.

[palesa]

Gringa, that sounds delish!

Tonight we will have pasta with a creamy spinach sauce and salad

[missalaska]

Ooh I have to decide. Yesterday husband made breakfast lunch and dinner - was so nice. Oh what to make?

[bazfaz]

Mrs Faz is recovering from her stomach upset enough to go to a 3 hour choic prictice this after. I, on the other hand, feel my cold has come back. Depending on how she feels we'll have some breaded fish fillets from the freezer and leeks cooked with lemon. If she's up to it I'll cook atuffed aubergine.

[bazfaz]

Mrs Faz's recovery continues. She wants roast quail for dinner. I'll do a mixed seafood starter.

[Deleted]

I will begin cooking again tonight after several days of restaurants.

[hwinpp]

After three days up country I returned yesterday evening to a dish of fried salt fish with sliced shallots, chilis and lime juice and a clear pork/pickled vegetable soup. Just what I needed. No idea what's cooking today but I did see my girlfriend buying a light skinned catfish and sa- orm (cha om in Thai).

[mockchoc]

Moussaka and a salad.

[BigIain]

I have got a very nice ribeye steak, around 600g. I will be doing home made chips to go with it very soon. Surprisingly, no wine.

[gringalais]

I made a nice fish/veggie casserole recipe of my dad's that is ready to just pop into the oven this evening. There were so many veggies and I also had some chicken breast on hand, so I made another dish of it with the chicken instead of fish for tomorrow.

[bazfaz]

Mrs Faz is better. Now it is my turn to be ill with flu.
Last night I had toast and honey and a mug of tea.
Tonight I might break out and have toast and Marmite.

[Deleted]

I am going to slow simmer some beef chunks (sold as bourgignon cubes) and eat them with a can of couscous vegetables (discovered the can and want to get rid of it).

[BigIain]

I picked up a great looking rack of lamb at the butchers. I am thinking of having it with rice, but I imagine that this would be a bit bland? Anyone have any suggestions for a sauce in the next hour or so before I go out again?

[bixaorellana]

Rice is always nice! Something pilafy & yellow with saffron, turmeric, or annato would look & taste great with lamb.

Instead of sauce, why not rub the meat with spices &/or herbs & garlic? That way you could just make gravy from the drippings to put on the well-flavored meat & the rice. What about garlic, olive oil & a bit of cumin & thyme as a rub?

[bazfaz]

My default gravy is to boil down a couple of large glasses of red wine until there are 2 or 3 tablespoons left then mix that with the pan juices. But of course I live in a country where you can buy cheap wine.

[BigIain]

Thanks, I am still undecided to be honest. I am sure I will be inspired in the store in a minute. I like both of these ideas that you suggested so thanks both. I am off out now.

[BigIain]

Cheap red wine??? moi?

[bazfaz]

I am breakinh out - a slice of toast with cheese tonight

[BigIain]

I made lightly curried rice with sultanas mixed in to go with my garlic and thyme rubbed rack of lamb. It was perfectly cooked, still slightly pink and delicious. Thanks for the advice earlier guys.

[bixaorellana]

Sounds fabulous, Iain.

It's only five in the afternoon here. Even as I type, I'm making pork meatballs in chipotle/tomato sauce -- one of my favorites. I'm debating whether I should make some rice, or just reheat the pasta with cauliflower I had last night.