I am looking for meal ideas!

If you could write a menu for a particular type of ethnic food, what would it be?

What do you serve on Greek Night? Chinese Night? Italien night? Cruisin' on the Casbah night? Southern Fixin's Night? Vegetarian Night? Seafood Night?


Please share!

wow! what a treasure chest of ideas! you guys just helped me make my weekly grocery list.

I'd definitely have Tex-Mex night. Tortilla soup, then chicken enchiladas w/ ranchero sauce and a side of refried beans and rice...finish it all off with a sopapilla!

Greek night...Avgolemono soup and Greek salad would be enough to fill me up! But for alternatives, maybe pasta with a Greek tomato sauce and feta cheese, or chicken souvlaki.

Middle Eastern night...jeweled rice, pomegranate chicken, and figs. (I'll see if I can add more when I'm home with my cookbook--I still don't know the names of some of the things I've made only once)

I'd also happily do an Austrian/German night...salad w/ a creamy dill dressing, gnocchi under pork tenderloin in a cream sauce (that happens to be my favorite thing at a local Austrian restaurant, so I'd probably just take you there instead of actually making it...)

New Orleans night...jambalaya and cornbread or seafood gumbo over rice.

(Texas) Barbecue night...smoked chicken (or brisket, if you can get it, and NOT corned beef!) and red beans with dill pickle slices...

(Tennessee) Barbecue night...pulled pork, coleslaw, and cornbread...

Cuban night...pork tenderloin, black beans and rice (and platanos, but I don't like them); or Cuban sandwiches and a side of black beans...

Southern night...fried okra, corn on the cob, fresh sliced tomatoes, and catfish.

Though it's not ethnic...Breakfast for Dinner is fun...

What a fun idea.

Greek night for us would be a nice greek salad and some grilled chicken or shrimp. Although I really want to try Dawn's idea with the flank steak for gyros.

Asian theme---TJs pot stickers in some broth w. a nice stir fry

Mexican---Enchiladas---one of my personal favs to eat not make

Italian---Turkey Meatball subs I found some wonderful marinara recently that has a lot of red pepper flakes and really makes all the dishes I have used it with have an extra kick

Rick Bayless has some great authentic Mexican recipes, his latest two books being "Mexican Everyday" and "Mexico One Plate At A Time". He's popular enough that the cookbooks should be available at your local library.

On Venezuelan night I make the national dish of Venezuela which is called Pavellon.

Black beans and rice. (Venezuelan black beans are not as spicy as Cuban black beans.) The beans are traditionally cooked with onion, green and/or red peppers and garlic. I add a few more spices to mine like chili and cumin. Many Venezulans eat them sprinkled with sugar. You can also top with napa (sour cream) and cilantro.

Beef that has been cooked in "sofrito", which is a mix of tomatoes, onions and green peppers; and then the beef is shredded. (This is pretty much the same dish as Cuban "ropa vieja")

and fried plantains.

Dawn

I made a delightful mediterranean meal a couple of weeks ago. I served:
Grilled Spanish Style Pork Chops
Mediterranean Orzo Salad
Grilled Zucchini
Foccacia Bread Sticks
Plum tarts on small filo shells (well, I didn't get the filo things done but that was the plan).

Peg