What's for Dinner, Fri., May 5, 2017

[NJCher]

Hamburger on onion roll. Coriander-garlic-tomato mayo sauce.

(Another!) curried cashew-pear-red grape salad with mixed greens. I love this salad so much I've had it two other times this week!

Dessert: chocolate chip ice cream cookie.


Cher

[JHan]

1. dayum.

[yallerdawg]

2. That's right!

I'd pay to eat at their house!

[JHan]

7. right!

[hedda_foil]

3. Please NJCher, may I have your recipe for that yummy sounding salad?

Thanks for all your great ideas.

[NJCher]

4. happy to!

Curried Cashew, Pear, and Grape Salad
• 3/4 cup cashew halves
• 4 slices bacon, coarsely chopped
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper

• Dressing:
• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 cup olive oil
• salt and black pepper to taste
• Salad:
• 1 (10 ounce) package mixed salad greens
• 1/2 medium Bosc pear, thinly sliced
• 1/2 cup halved seedless red grapes
Directions
1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Changes I made:
1. toasted cashews under broiler
2. used a few drops of habenero sauce instead of cayenne
3. used mirin instead of white wine vinegar
4. doubled the amount of pear
5. instead of the pkg of mixed salad greens, I used fresh greens from my garden. It's a combo of red and green ruffly-leaved lettuce.

[JHan]

6. ...

[NJCher]

10. lol

Cher

[hedda_foil]

11. Delicious! I can taste it just from reading the recipe. Thanks, NJC.

[Neema]

5. Yum. I make so many variations on that salad and love them all. I'm partial to

walnuts with tart pink lady apples, or almonds with pomegranate seeds and orange as well.

Tonight I'm searing chicken thighs until the skin is crispy, then I'll saute fennel, onion, mushrooms and capers in the drippings, and add some mustard and white wine for a sauce. Haven't decided whether I'm serving it over brown rice or pearl couscous yet.

[Yonnie3]

8. I baked some Chicken Leg Quarters this afternoon.

I bought a ten pound bag of eight today. I couldn't fit it all in the freezer, so I baked four of them on a rack in a roasting pan. The skin was rubbed with Seasoned Salt, Pepper, Thyme and Garlic Power and a dribble of oil. The other four are bagged and wedged in the open spaces in the freezer.

Left over string beans seems to be the side of choice.

[Galileo126]

9. Cahd and cawn chowdah ;) -nt