Food, Drink and What's for Dinner Tonight

Panini made with roast beef, caramelized onions, gruyere and brown mustard. I'll also have asparagus braised with a bit of butter, rosemary and oregano.

Tonight it will be chicken thukpa--it tastes much better than it sounds--which is a chicken, noodle and vegetable soup originating in eastern Tibet. The Khantessa will also make mustard greens parathas, which is an Indian flat bread.

Spaghettini with a pesto sauce made from walnuts rather than the traditional pine nuts. The percentage of nuts is higher than usual, too. It's a very nice sauce, and easy to make.

Corned beef and Swiss on rye with deli mustard.

Gruyere cheese fritters accompanied by a red plum sauce for dipping. Asparagus with Romesco sauce on the side.

Pecan-grilled steaks topped with sauteed morel mushrooms and fresh thyme. Loaded baked potatoes. Bottle of red. I'll endeavor not to drink the entire thing.

Can be a tricky business, that second part ... you pour yourself 3 decent-sized glasses over the course of an evening and before you know it if the bottle's not completely gone, it near as dammit is.

True. I managed to limit myself to one full pour and one half pour. Still got quite a bit of the bottle left.

Endino dinner tip:

Aerosmith dinner tip -

Armenian meatball soup and sauerkraut pierogies.

Pasta alla Sophia (named after my niece): linguini tossed with olive oil, parmesan, arugula, Italian sausage, basil and oregano. Green salad on the side, with a blue cheese vinaigrette.

Nothing like a hearty yet simple pasta dish.

CJB wrote:

Nothing like a hearty yet simple pasta dish.

One always leaves the table satisfied.

Tonight it's enchiladas suizas, which are chicken enchiladas cooked in chicken-flavored cream and topped with Swiss cheese. I'll make Mexican rice to go along with them.

Pimento cheese-burgers and Tater Tots. The pimento cheese is made with sharp cheddar, Worcestershire, scallions, pimentos, sage and mayonnaise. You put this on a toasted bun along with caramelized onions and the burger itself, which contains melted compound steak butter.

Relish Platter Supreme Deluxe: cottage cheese; cocktail franks in mustard sauce; homemade bread sticks; pickled peppers; assorted olives; cornichons; pickled asparagus; cocktail onions; thick-sliced baloney wedges; broccoli florets; fresh mozzarella marinated in rosemary, garlic, olive oil and Calabrian pepper; carrot sticks; radishes; Ranch dressing for dipping

Albanian garlic soup and spanikopita.

Hot pastrami, provolone, mustard and tomato on rye. Chicken noodle soup, too.

Must say, I'm a preferrer of American mustard. English is just too damn fiery.

Speaking of fiery mustard, I'll be having beef lo mein tonight, along with fried pork wontons and hot Chinese mustard. I make it myself with Chinese mustard powder and water. The "heat" of the mustard is in inverse proportion to the amount of water used. I don't use much water. It'll blow the top of your head off. The way it should be.

Cornbread and Texas chili. The chili is seasoned with aji panca, habanero, chile pequin, tequila and Sazon Goya, among other things.

Barbecued pork chops, mashed pertatas, grain baynes.

Fondue made with Edam, Emmenthaler, white wine and fresh tarragon. Green salad.

Cream of potato soup, and left over French bread from last night's fondue.

Grilled New York strips with sage butter and fried sage leaves. Baked potatoes. Red wine.