Rouladen. Sounds French, right? As I was preparing this one I had visions of wee men sporting John Waters-ish mustaches and berets in my head. Well, I was dead wrong. This dish is German. Now, in my defense, I’m not one for languages. I took the requisite 2 years of Spanish to get intoContinue reading 21. Beef Rouladen (Braised Stuffed Beef Rolls)
This was a fail. Is it wrong for me to just, right off the bat, say that? Does that just kill the suspense and you’ll stop reading right now? Well, I’ll take that chance. Let’s see how I got there. #90 started out promisingly because I had another lovely produce crate from Arganica. I usedContinue reading 90. Scallops in Chafing Dish
Goulash. It’s a great word and so fun to say. Gooooooo-laush! Sounds like galoshes. So, show of hands, is anyone here a fan of Goulash? Anyone? I spent some time studying in Prague during college and the only things I ate there were hot dogs, Czech “salad” (which is just chopped up tomato and pepperContinue reading 24. Hungarian Goulash
Are you here for Frosty Melon? You came to the right place! It’s just at the bottom of the post. Let’s go back to 2011…. I was hoping to do something X-Files themed for the final episode of the series, but it snuck up on us. I thought that season nine was a standard-length season,Continue reading 23. Barbecued Chuck Roast, Frosty Melon, & the end of The X-Files
I would love to say that this is going to be a rip-roaring, rollicking post about meat sauce. But the fact of the matter is this: it’s 94 degrees out with a heat index of 101. I basically want to just drink cold beer and fall into a Real Housewives coma (2010 NYC on rightContinue reading 20. Meat Sauce for Spaghetti
America. America. Land that I love, O say can you see the amber waves of grain? Land of thy pilgrim’s pride, from sea to shining sea, should auld acquaintance be forgot, it’s a fucking grand old flag! OK, I got that out of the way. Swiss Steak has nothing to do with Switzerland (a lovely country). ‘Swissing’Continue reading 36. Baked Swiss Steak (4th of July Spectacular Spectacular!)
First things first. I have to get this out of my system: Okay! Now we can get down to business. #6 Deviled Rock Lobster Tails. I chose this menu for 2 reasons: 1. lobster tails were on sale for $6.99 each (yeah, pricey. But who knows when they’d be on sale again). 2. I wanted toContinue reading 6. Deviled Rock Lobster Tails
First, I propose a toast. To me. This was my 25th meal. I have officially served dinner 25 times. I am about 20% towards my goal. So I raise my scotch and soda to myself. Em (Miz Yinzerella if you’re nasty), you are totally awesome and this blog is awesome and it’s fantastically awesome thatContinue reading 8. Quiche Lorraine (Swiss Cheese Pie)
Lamb on Easter Sunday has been a family tradition for as long as I can remember. So I was very happy that Dinner is Served! was so kind as to have provided a lamb roast-centric card in its cavalcade of meals. Only one problem with #13: it is a roast. That means I have toContinue reading 13. Marinated Lamb Roast. An Easter X-travaganza!
I think it’s time that I come forward and confess my dirty little secret. My name is Emily and I’m an addict. I hoard frozen chicken. On Saturday, when I went to the Safeway, I had a vague idea of the amount of chicken already in my freezer, but it was not until after IContinue reading 44. Chicken Cacciatore (Hunter's Style)
Are you familiar with Thunderbird wine? Are you familiar with James Mason? Well, if not, get acquainted with both in this stellar commercial: Thunderbird is categorized as a “bum wine.” My only knowledge of T-Bird was via my college buddy Pete. He would always talk about hanging out, being all badass and drinking Thunderbird outContinue reading Beverage Bonus: The Mason!
