I've been thinking about it for a while. I'm hoping to actually take some pictures of tonight's dinner. My hope is that I'm going to find some really lovely corn that I can add fresh garlic, salt, pepper, butter, and cilantro right before we serve it. Thinking of taking off the cob, but the kids won't be happy about it. On the other hand I might just make a garlic, salt, pepper, butter and cilantro compound butter. Just need to remember to get the butter soft but not too soft before I put it in the food processor. So what to make for the rest of the dinner is the problem. I have two bogo(by one get one free) California chuck roasts in the continual marinade. Didn't add anything to the marinade yet, but I will an hour before cooking. Just more soy, sugar, ginger, garlic and some kind of juice or wine or something. That's the whole point just see what is laying around.
The real question is what other sides and what starch will I serve. I know it's kind of boring but that's the way our family eats. One half of the family runs on a freakishly high metabolism and the rest of us are genetically challenged Eastern European meaning not skinny and definitely not a high metabolism at all. It's a battle for that side of the family to stay thin. We are typical Americans. Not too over weight but not at the weight we should be at either. The fun part of this equation is going to the store. Can't really decide until I say what's fresh, what's on sale, what's in the super cheap shelf that can be used. Like tomatoes which can be saved by cutting out the bad part then grilling or broiling with a topping or not. Eggplant kind of similarly can be used all kinds of ways after getting rid of the part that isn't so good, things like ratatouille. I've also bought beets recently that were marked down to six for a dollar or so. That became incredible roasted beets with fresh garlic, dried basil, dried oregano the juice of two lemons, salt, pepper and a little e.v.o.o. and blamo a great tasty side dish and nibble for the next day.
I think sweet potatoes are the way to go for the starch. If I can find some that I like. Hasn't been easy recently. I think I'm going to make a grated fresh ginger, fresh grated onion (Vidalia if possible), rice vinegar, ketchup, sugar, oil, kosher salt and pepper. Should be heavy on onion flavor. Don't go light on the ketchup. No there aren't any measurements here. If you need them let me know. If you make your own dressings you should have more than enough info.
Time to go to the market for some inspiration.
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