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Thread: What' s for dinner ??

  1. #131
    Senior Member brady bear's Avatar
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    Back to reality sort of stinks.... realizing I have a family that likes to "eat." WTH?
    Cooking all week. Want to go back on vacation.
    Making a huge pot of homemade meat sauce with sausage and ground beef. Then will make lasagna with the left overs for the weekend.
    Salad is a must (for me... preferable greek) garlic bread.
    I do like PB&J myself.

  2. #132
    Senior Member Pegmeister's Avatar
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    I brought home some hot sauce and BBQ sauce from Hollywood Smokehouse. They didn't refrigerate their sauce in the restaurant so I didn't refrigerate them either. Of course, I then started wondering if it would be safe to eat. Long story short I made chili for dinner and topped it with the hot sauce; delicious and so far no ill affects!

  3. #133
    Senior Member Traceyd14's Avatar
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    Quote Originally Posted by Pegmeister View Post
    I brought home some hot sauce and BBQ sauce from Hollywood Smokehouse. They didn't refrigerate their sauce in the restaurant so I didn't refrigerate them either. Of course, I then started wondering if it would be safe to eat. Long story short I made chili for dinner and topped it with the hot sauce; delicious and so far no ill affects!
    I work with someone from Eastern Europe and she constantly jokes with us about Americans "need" to refrigerate everything. She said its a constant battle between her American husband and her. If they didnt have it refridgerated there, I am sure you are fine.

    Sounds nice to enjoy a piece of your trip at home!
    We had steamed shrimp and swet corn. I love summer!
    Not sure when, but we will be back

  4. #134
    Senior Member brady bear's Avatar
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    Tacos and fajita's with rice tonight.. easy dinner.
    Did bring home some hot sauces from Aruba as well...

  5. #135
    Senior Member Pegmeister's Avatar
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    First chance to grill this season! BBQ chicken topped with Q sauce from Hollywood Smokehouse; charred corn salad (a favorite) with baked potato and sour cream. Thinking about some French Vanilla ice cream topped with Mexican caramel and whipped cream, maybe even some shavings from one of those Dutch chocolate bars we brought home from Aruba

  6. #136
    Senior Member brady bear's Avatar
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    Marinated steaks for dinner... with grilled corn on the cob (very sweet and so good) grilled peppers/onions and a ceasar salad.
    Early dinner... since I have to get some sleep. Just one more 8 hour shift and then my weekend starts tomorrow.
    Will take Cody and his friend to the waterpark... since the gal is at Guy Harvey's for the weekend with a friend and her parents.
    Cathi

  7. #137
    Aruba since 1979
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    Andrea J.'s Avatar
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    grilled corn
    watermelon salad
    marinated grilled chicken

    pegmeister......would you share your charred corn salad recipe?

  8. #138
    Senior Member Pegmeister's Avatar
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    Happy to share. This is one of our favorite summer recipes:

    Charred Corn Salad
    5 ears of corn,husked
    4 tablespoons olive oil
    1/4 cup thinly sliced red onion
    1 large tomato, diced
    1/2 cup (loosely packed) fresh basil leaves, torn
    Juice of 2 limes
    2 tablespoons chopped fresh thyme
    kosher salt and fresh cracked pepper to taste

    Heat gas grill to high
    Rub corn with oil. Grill, turning frequently until heated thru. (Sometimes I cheat and cook in the microwave for 4 minutes 1st) you want the corn to have some char. I find it's quicker to microwave 1st. Remove corn from grill, when cool enough cut kernels from cobs and transfer to a large bowl. Corn can be made 3 hours ahead. Let stand at room temperature

    Place onion in a strainer and rinse with cold water to mellow the flavor. Drain well. Mix onion, remaining oil, tomatoes, basil, lime juice and thyme into corn. Season with salt and pepper

    DO AHEAD: salad can be assembled 1 hour ahead. Let stand at room temperature

    These measurements are enough to serve 4. Recipe is easily doubled and measurements don't have to be exact.

  9. #139
    Senior Member cpjones's Avatar
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    So tonight on the grill I cooked fresh wild swordfish, fresh lamb loin chops, littlenecks and a pound of U12 gulf shrimp..... and I made potato salad and cole slaw... and it was all just for DW and I. There's enough shrimp left for her dinner tomorrow night!

  10. #140
    Aruba since 1979
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    Andrea J.'s Avatar
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    thanks!!!! Much appreciated
    maybe tomorrow we'll try it!!!


    Quote Originally Posted by Pegmeister View Post
    Happy to share. This is one of our favorite summer recipes:

    Charred Corn Salad
    5 ears of corn,husked
    4 tablespoons olive oil
    1/4 cup thinly sliced red onion
    1 large tomato, diced
    1/2 cup (loosely packed) fresh basil leaves, torn
    Juice of 2 limes
    2 tablespoons chopped fresh thyme
    kosher salt and fresh cracked pepper to taste

    Heat gas grill to high
    Rub corn with oil. Grill, turning frequently until heated thru. (Sometimes I cheat and cook in the microwave for 4 minutes 1st) you want the corn to have some char. I find it's quicker to microwave 1st. Remove corn from grill, when cool enough cut kernels from cobs and transfer to a large bowl. Corn can be made 3 hours ahead. Let stand at room temperature

    Place onion in a strainer and rinse with cold water to mellow the flavor. Drain well. Mix onion, remaining oil, tomatoes, basil, lime juice and thyme into corn. Season with salt and pepper

    DO AHEAD: salad can be assembled 1 hour ahead. Let stand at room temperature

    These measurements are enough to serve 4. Recipe is easily doubled and measurements don't have to be exact.

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