Need Something to Cook for Tomorrow Night

[DCLonghorn]

I have every other Friday off from work and on those Fridays, I usually spend the afternoon cooking and drinking high dollar beer. Two weeks ago I made a beef roast and it turned out pretty good. Now, I need suggestions on what to cook tomorrow afternoon? I'd prefer something that I can make in my 6 qt cast iron dutch oven.

 

[bigg78]

check out the braised beef ribs I did for V-day (post titled: What i cooked for dinner last night)

or you could do a stuffed pork tenderloin/pork chop with a variety of sides.

 

[DCLonghorn]

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[Mack Tripper]

Paella?

 

[AustinTejasFan]

Gumbo Ya Ya The Link

 

[THEU]

I don't know if it is still on here, but I posted a great recipe for a leg of lamb not long after this board started.

 

[El Sapo]

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[midtown]

jambalaya

 

[DallasCowpoke]

If you've never had this, TRUST me, it'll become a staple in your recipe file after one attempt. Plus, it's easy and perfect for a DO.
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CHICKEN WITH FORTY CLOVES OF GARLIC

Ingredients
2/3 cup olive oil
8 chicken drumstick and thighs (or 16 of either)
4 ribs celery, cut in long strips
2 medium onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
40 cloves garlic, unpeeled

Method

1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.

2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.

3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

 

[DCLonghorn]

Thanks for the suggestions. I decided to make Cajun smothered pork chops with andouille sausage. Fried the pork chops in olive oil using a rub of paprika, garlic powder, onion powder, cayenne pepper, oregano and thyme. I then took the chops out and placed them on a plate and made a roux and added onions. Then put the pork chops back in added 4 bay leaves and chicken broth and simmered for 45 minutes. Then added sausage and potatoes and simmered for 30 minutes and serve on white rice. I'm pairing this with Chimay Premier beer. Should be very tasty!!

 

[GakFoo]

for anyone looking to try something new i'll highly endorse the chicken with garlic cloves recipe posted above. I made it last week and it was awesome, i'm making it again tonight. the only thing i plan on changing up is that i'm going to brown the chicken before braising it. my wife said she wants to have it once a week!

 

[DeadHeadHorn]

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[DCLonghorn]

Thinking of making the "Chicken with Fourty Cloves of Garlic" tomorrow night and want to know two things: 1) can I use chicken breasts instead of drumsticks and thighs; and 2) can I make this in a 6 qt. cast iron dutch oven?

 

[GakFoo]

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[goat]

So do you brown the chicken in the oil before you add the other ingredients?

 

[GakFoo]

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