Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What are you making/having for dinner tonight?

I've had gau gee mein. My dad would make that for us, but we mostly had just the wontons. They have frozen ones out here at some Asian grocery stores, but I prefer the homemade ones. I use an old family recipe. I mostly use posrk, but have adapted the redipe for chicken and even vegetarian version. For the dipping sauce-that all depends on what mood I;m in. I've used shoyu, plum sauce, hoisin sauce, and sweet and sour. I also like Chinese hot mustard, too.

Yum. I looked those up. They sound wonderful.

I love Chinese hot mustard on my egg rolls! Many many moons ago I first tried Thai food. First Thai restaurant in the city on a street where I'd go for my French pastry. I had beef with peanut sauce or something like that, which was a combination that I'd never consider before. It was wonderful!

I had chicken cacciatore prepared in the crockpot served on linguine (I don't like it al dente)last night, and I'll have it again for dinner tonight. Split chicken breasts 88 cents per pound, which is a lot less expensive than the boneless skinless chicken breast called for in the recipe. I leave the bone in (more flavor)but remove the skin. About 1/2 hour before it's done, I pull the chicken out, remove the bones, and put it back in the pot. What I especially like about the recipe, however, is the capers, which once upon a time I believed were related to anchovies (they're not). What an excellent seasoning! I also add an 8oz. can of tomato sauce to the white wine. The tomato sauce is absorbed and you don't even notice. I also add additional capers to the cacciatore when I serve left overs to renew the "kick."

You can use diced canned Italian plum tomatoes, but I've use the fresh ones so far. I'm partial to local fresh vegetables.

Here's a good sounding recipe for gau gee mein. It's a little complicated IMO but it sure is delicious. One can also add broccoli if you like--or any other veggie that strikes your fancy. The Chinese style broccoli(Gai Lan)is especially good if you can get it in your area.

Recipe

If I have another avocado I believe that I'll turn green. I just finished off the last of the guacamole.

I just made and ate the best veggie chili I've evah made!

I've got about 30 ripe Hass in the fridge, and about 1000 more out hanging on the trees. Unfortunately, we are right inside the edge of a medfly quarentine zone. That means we can't harvest them (other than for personal use) and we can't transport them out of the zone to give to our friends.

Still haven't seen any medflys yet...

Be still my heart.
Not the quarantine, the abundance of avocados at your fingertips...or almost anyway.

Good luck on the medfly thing. Bummer.

I had some leftover smoked sirloin and the remains (corn tortillas, rice, and frijoles) from last night's dinner out. So I chopped up the beef, sauted it with chopped onion, and added a pinch of New Mexico dried chile powder. Put it in the steamed tortillas with avocado slices, lettuce, and tomato chunks.

That takes care of one avocado...