Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight 5/29/25 will be
Date: Thu, 29 May 2025 17:59:05 -0400
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On 5/29/2025 5:48 PM, Dave Smith wrote:
> On 2025-05-29 5:41 p.m., Cindy Hamilton wrote:
>> On 2025-05-29, Jill McQuown <j_mcquown@comcast.net> wrote:
>>> An approximately 6 oz. piece of nicely marbled chuck eye steak, seasoned
>>> with S&P and a little garlic powder.  It will be pan seared in a very
>>> hot cast iron skillet, cooked to medium rare. The chuck eye steak is a
>>> nice 2" thick which is why I had to cut it into a smaller portion from
>>> the 12 oz.  To go with it I'm going to boil some small red potatoes then
>>> place them on a baking sheet then smash and roast them, drizzled with
>>> olive oil and seasoned with S&P and some dried dill weed.  The green
>>> vegetable will be steamed broccoli florets.
>>>
>>> What are you eating at your house tonight?
>>
>> Lunch was hot-and-sour soup, Szechuan tofu, a crab Rangoon, and rice.
>> Dinner is a salad.
> 
> That sounds like a pretty tasty lunch.   We just got in and my wife is 
> about to start cooking. We have some chicken breast, some asparagus, 
> broccoli and some nice fresh rolls. It will be interesting to see what 
> she comes up with. She had taken over most of the dinner cooking  and is 
> learning to wing it the way I do.
> 
I saw a nice looking recipe online for chicken breast halves with a 
honey glaze.  Not usually my cup of tea but it looked like it would be 
tasty.  The boneless chicken breasts are cut cross-hatched then dredged 
in seasoned flour, browned in butter in a large skillet.  More butter is 
added to the center of the pan along with three cloves of finely minced 
garlic, 1/3 cup of honey (or maple syrup was suggested), 1 Tbs. of soy 
sauce.  Stir and cook down until the sauce thickens and the chicken is 
nicely coated with the glaze.  Sprinkle some finely minced chives on top 
of the chicken.  It was not mentioned but it seems like this would be 
served with rice.

Jill