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You are here: Home / Food & Recipes / Cooking / Thursday Night Menu

Thursday Night Menu

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For your eating pleasure:

Thursday Night Menu: Turkey Cutlets w/Apple Chutney

I wish I had something exciting to entertain you with, but alas, it was just another week of work with a couple of nice rides thrown in. I did see a Great Horned Owl, sitting in a big cottonwood tree at sunset one night, he was hooting up a storm. That was a first for me. My tomatoes made it through the cold snap, so that makes me happy. I want to try some of the black varieties, but that may have to wait another year.

Tonight’s menu is because I love turkey and don’t like it just at holidays. You can substitute pork chops easily – boneless work best – increase cooking time, cooking until juices run clear. And if you like, substitute boxed stuffing for the rice. It’s all about what you’re in the mood for. The Lace Cookies are a fond childhood memory: a middle school friend and I used to make a version whenever we had the chance, usually rainy, cold days on Cape Cod.

On the board tonight:

1. Turkey Cutlets w/Apple Chutney

2. Rice

3. Green Beans or Brussels Sprouts

4. Coconut Lace Cookies

I’m a big fan of chutney.

Reader Interactions

35Comments

  2. 2.

    J Bean

    The best black tomato that I have grown is “Carbon”. I don’t have it this year, but plan on it for next.

  5. 5.

    Neal

    A fancy tikki masala sauce.

    Tofu for her, chicken for me.

    Some sort of Basmati rice.

    Green Pepper, Onions, Carrots, and Peas.

    2 frying pans.

    Boom, done.

  7. 7.

    Little Boots

    This is becoming a really interesting blog on the proposition: the personal is the political. I’m still thinking about that post down there. I lean toward balloon juice orthydoxy on this question, but it really is much more complicated than I thought at first.

    This recipe, on the other hand, seems very good. Though aimai hasn’t weighed in yet, so I’m not sure I’ve considered all the ramifications.

  8. 8.

    schrodinger's cat

    I had fish tacos with mahi mahi and home made mango chutney.
    We haven’t seen Tunch after his ordeal at the vet, the other day. How is the big guy?

  9. 9.

    BarbF

    Chutney……yum.

    I think my all time favorite is mango-jalapeno. My mouth is watering, now.

  14. 14.

    Nick

    I don’t care what the rest of you think, but Grey’s Anatomy is fucking epic tonight.

  15. 15.

    The Main Gauche of Mild Reason

    Does anyone else hate flash with the fire of a thousand suns? Flash objects seem to crash my browser at least once daily. That is, when they don’t make a page hang while loading, etc.

  18. 18.

    Little Boots

    I think this is the first time in my life I wish a blog host had not started new thread. That is really an interesting subject down there, John, I kinda wish you’d jump in again.
    Eat whatever the fuck you want, but weigh in, again and again and again, on the whole identity politics thing.

  20. 20.

    Mumphrey

    We could have had guineas for dinner any time over the last 3 weeks. There were 2 guineas who moved in on our street and just wandered around. Tonight, some of us on the street helped two women catch them; they’ll take them to a wildlife reserve in Poolesville, Maryland tomorrow. So I guess we won’t have fresh guineas any time. When I lived in Honduras, we had fresh duck one Thanksgiving; we went to a guy’s house who had some ducks, chose the ones we wanted, and came back a few hours later to get the plucked, headless ducks. It was kind of like signing a death warrant or something. They were tasty, though.

    I just saw the Paul interview on Rachel Maddow. She kept asking whether business owners should have the right to keep blacks–or any other group–out of their businesses. Paul kept answering that he’s against discrimination and racism–he really hates it!–but that if we say that businessowners can’t keep black people out, then we open the door to businessowners not having the right to keep people carrying guns out. I really don’t understand this line of thinking; I mean, people are born black, right? People aren’t born armed, at least as far as I understand. Maybe in libertopian fantasy Ayn Rand world, babies are born with shotguns in their hands, but not on Earth. As for being gay, I know some people think gay people aren’t born that way, even though I do, but some people don’t, so let’s not wade into that right here. But can anybody really try to argue that people choose to be black or something? I don’t think so, and if that is indeed the case, then the only way to say that discriminating against blacks and “discriminating” against people wielding shotguns is to say the shotgun wielders have no choice in whether they wave their guns all over the place and bring them into bars and filling stations and fishmongers and baby clothes shops and so on. I don’t get that.

  23. 23.

    arguingwithsignposts

    @burnspbesq:
    FSM, I think that is the shortest thing I’ve ever seen from Friedersdorf.

    Also, recall, this is the man who has written:

    Megan McArdle is always worth reading, and she says a lot that is true in this post on the closing of the conservative mind, but I think she is mistaken about a couple of points that are of particular interest to me.

    Also:

    Dear Jonah Goldberg,
    __
    I’m writing this letter as a fan – I’ve tremendous respect for the pioneering work you did at National Review Online, your attempts to inject humor into political writing, and the enjoyable debates you’ve done with Peter Beinart.

    Also:

    As a longtime observer of movement conservatism, Jonah Goldberg is well positioned to comment intelligently about its current travails.

    I really question the sanity of someone who writes claptrap like that about mister “Liberal Fascism” and Ms. Glibertarian Universe.

  28. 28.

    burnspbesq

    @arguingwithsignposts:

    Re Freiersdorf: it’s all about expectation management. If you expect everything to be crap, then you can be pleasant surprised on those occasions when something isn’t.

    Alternative theory: punditry is like baseball, it’s not only OK to fail three times out of four, it’s expected.

  29. 29.

    BombIranForChrist

    Can someone tell me what I am supposed to think about North Korea sinking a South Korean ship? Cuz, I think it sounds pretty bad, and yet, blogs have been dominated by the Paul family.

  30. 30.

    Mnemosyne

    I made an extremely yummy salad yesterday (unfortunately, the recipe is behind a subscription wall). It was spring vegetables (baby carrots, sugar snap peas, asparagus and cucumber) with a buttermilk dressing and — the real star — crumbled goat cheese. Yum-o, and still good the next day since I kept the ingredients separate.

    I read the ingredients to G yesterday and he said, “You had me at goat cheese.”

    ETA: If you have eTools or an online account with Weight Watchers, it’s the Spring Vegetable Salad with Buttermilk Dressing recipe.

  31. 31.

    Yutsano

    @Mnemosyne: Dirty little secret, but worth remembering: most buttermilks are made from skim milk. So they tend to be very low in fat. You can soak chicken in buttermilk before oven frying it, it will give the same delicious tender results as the traditional southern deep fry.

  32. 32.

    Anne Laurie

    @Yutsano:

    Dirty little secret, but worth remembering: most buttermilks are made from skim milk. So they tend to be very low in fat.

    Yeah, it’s confusing for us modrens, because “buttermilk” is the stuff left after you churn the butter, thereby removing the butterfats.

  33. 33.

    Yutsano

    @Anne Laurie: You can still get buttermilk like that, but most stuff you get in the stores has been inoculated with bacteria. The end result is still the same however, a smooth tangy thick product with a rich mouth feel. BTW I’ve churned butter before. I don’t care how Little House on the Prairie you’re feeling, it is Not. Worth. It. Stick it in the food processor until it falls apart if you’re feeling adventurous like that.

    P.S. just for the record I adore mango chutneys.

  34. 34.

    Rishi Gajria

    @Neal:
    Tikka Masala Sauce

    Butter
    Crushed Fenugreek – This is the secret ingredient in any tikka masala sauce
    Oil
    Crushed French Fried Onions – Very Few
    Chillis and Salt to taste
    Tomato Sauce
    Half and Half or heavy creamer

    The Chicken Tikka has to be pre cooked and added at the end when the sauce is ready. Preferably marinate chicken breasts for 24 hours in yogurt and tandoori powder and lime juice. Then bake or grill and cut into bite size pieces.

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