I'm hosting a Barefoot Contessa dinner Saturday, but what I'm making isn't that exciting. I'm adding shrimp to a Mexican adobo sauce I have, tonight. On tacos, with a little slaw (just cabbage and mayo) and pickled red onions I made. Tomorrow is a white pizza recipe I have from our beloved, infamous Blue Lou. And Wednesday I hit the smoker/grill with some wings and baby back ribs, with an Alabama white sauce and a honey-mustard sauce. Also making some blood orange martinis or margaritas, which my wife and I both love. The rest of the week I'm emptying some leftovers from my freezer. I need room for the 16 pounds of pork butt I just bought :)
Crab cakes that I air fried and 2 fillets that I cooked on the grill, and I cooked them on lowest heat possible. Also grilled some asparagus and mushrooms.
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Since I had to buy a pound of the crab meat. Made four yesterday. Four more today. All told you’re spending about 40 bucks to make 8 pretty fat crab cakes of pretty high quality. Mostly crab not bread.
RE: I had BBQ'd Pork chops with saurkraut yesterday
Yum. I've got a rack of pork in the freezer. I usually sous vide them whole or cut into 2 sections, then cut between the bones into chops and sprinkle them with salt, pepper and sugar, and sear them.
roast beef off of the pellet cooker. Red Chile rub on the turkey, and a commercial trim-tip rub on the beef. Setting up the proteins for lunches & dinners this week. Had some turkey for dinner along with grilled zucchini, and Swiss chard stems. I saw this recipe on line for the chard stems, really easy, and good. Boil the stems that were cut below the start of the leaves, and left whole, for 5 minutes in salted water, then drain & pat dry. Put them in a baking dish with olive oil, grated parmesan & black pepper. Then bake it for 25 minutes.
Family laying low tonight with Chinese/Thai take-out
Crab cakes that I air fried and 2 fillets that I cooked on the grill, and I cooked them on lowest heat possible. Also grilled some asparagus and mushrooms.
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Crab cakes are great. Glad you didn't have a problem with them falling apart. You can get a pound of lump crab at Costco for, I think, in the $20-25 range.
RE: I just took two turkey breast, and an eye round
roast beef off of the pellet cooker. Red Chile rub on the turkey, and a commercial trim-tip rub on the beef. Setting up the proteins for lunches & dinners this week. Had some turkey for dinner along with grilled zucchini, and Swiss chard stems. I saw this recipe on line for the chard stems, really easy, and good. Boil the stems that were cut below the start of the leaves, and left whole, for 5 minutes in salted water, then drain & pat dry. Put them in a baking dish with olive oil, grated parmesan & black pepper. Then bake it for 25 minutes.
I made turkey breast on the smoker once. It was terrific. I don't know why I haven't done it again. Used for sandwiches. I use lean round for sandwiches, too. I've been roasting it with Italian seasoning. Maybe I'll try smoking one. I don't see chard out here.
RE: Family laying low tonight with Chinese/Thai take-out
Crab cakes that I air fried and 2 fillets that I cooked on the grill, and I cooked them on lowest heat possible. Also grilled some asparagus and mushrooms.
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Recipe called for a lot of CRAB, not CRAP! (like you get in many restaraunts)
Crab cakes that I air fried and 2 fillets that I cooked on the grill, and I cooked them on lowest heat possible. Also grilled some asparagus and mushrooms.
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Crab cakes are great. Glad you didn't have a problem with them falling apart. You can get a pound of lump crab at Costco for, I think, in the $20-25 range.
Noted and TY. They did not fall apart but somewhat delicate process getting them out of the fryer and on to the plate. They were perfect and so easy to make.
Over the winter I took a New Haven style pizza making class
hosted by the head pizza maker at Zuppardi's. Since then I've been in a pizza making craze, using my grill. We have some family coming over Friday night and I threw out the idea to my wife that I just sit at the grill and fire off pizza's. She's not a huge fan because it's a lot of effort, but my work offers summer Friday's, so I can do most of the prep beforehand, leaving the assembly part when our guests are over.
RE: Over the winter I took a New Haven style pizza making class
hosted by the head pizza maker at Zuppardi's. Since then I've been in a pizza making craze, using my grill. We have some family coming over Friday night and I threw out the idea to my wife that I just sit at the grill and fire off pizza's. She's not a huge fan because it's a lot of effort, but my work offers summer Friday's, so I can do most of the prep beforehand, leaving the assembly part when our guests are over.
I've got an acquaintance here who is really into having groups over for pizza. He does them on a Big Green Egg. I can't seem to get my Egg up over 500 degrees for any length of time. I'm making the Blue Lou white pizza tonight- I'll either do it in the oven on a stone, which I can get up to 550, or in a cast-iron pan, oven or stovetop. Haven't decided yet.
What kind of grill are you using and what temp? Prep can be a lot of work, especially if you make your own sauce and dough. I had been buying 2 pound bricks of mozz to grate at Costco, but I haven't seen it anymore for the past few weeks. Local supermarket just has fresh or the shredded mozz/cellulose mix in the bags, lol. Fortunately, I still have enough brick to get through tonight.
Btw, I see on BBI that New Haven has become THE pizza place.
RE: RE: Over the winter I took a New Haven style pizza making class
hosted by the head pizza maker at Zuppardi's. Since then I've been in a pizza making craze, using my grill. We have some family coming over Friday night and I threw out the idea to my wife that I just sit at the grill and fire off pizza's. She's not a huge fan because it's a lot of effort, but my work offers summer Friday's, so I can do most of the prep beforehand, leaving the assembly part when our guests are over.
I've got an acquaintance here who is really into having groups over for pizza. He does them on a Big Green Egg. I can't seem to get my Egg up over 500 degrees for any length of time. I'm making the Blue Lou white pizza tonight- I'll either do it in the oven on a stone, which I can get up to 550, or in a cast-iron pan, oven or stovetop. Haven't decided yet.
What kind of grill are you using and what temp? Prep can be a lot of work, especially if you make your own sauce and dough. I had been buying 2 pound bricks of mozz to grate at Costco, but I haven't seen it anymore for the past few weeks. Local supermarket just has fresh or the shredded mozz/cellulose mix in the bags, lol. Fortunately, I still have enough brick to get through tonight.
Btw, I see on BBI that New Haven has become THE pizza place.
I use a Weber Genesis, with the Kettle Pizza topper. This helps keep a temp consistently above 600.
That's a great point about mozz from the grocery store. It's always hit or miss. I haven't tried Costco, but I will now.
New Haven style is pretty tough to make. It's not easy keeping the pizza thin while having that char and slight flop. I'm getting better at it, but by no means a pro. I use high quality ingredients, though. 00 flour and yeast imported imported from Italy and San Marzano tomato's.
Putting together a low carb Chicken Tortilla Soup today.
Just seasoned up a few boneless chicken breasts and they are poaching in some boiling water. Will need to cool down and then shred them up.
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
RE: Putting together a low carb Chicken Tortilla Soup today.
Just seasoned up a few boneless chicken breasts and they are poaching in some boiling water. Will need to cool down and then shred them up.
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
Rick Bayless is my go-to guy for Mexican. Here's his tortilla soup recipe which is very low carb- also no beans or corn. Link - ( New Window )
Finished it on a pellet grill gave it a nice bark and it was easily the best brisket I’ve ever made
Can you give a little more information on that? Sous vide temp/time. Spice rub? Indirect heat on grill? Finish temp?
I used meat churches holy cow, I put in the bath at 135 degrees for 36 hours, I should also add it was a 5 pound brisket flat. After cooking a let it sit in the fridge over night before putting it on my traeger for about 3 hours at 250. I put the probe in there out of curiosity as after the sousvide it’s fully cooked. But it was perfect. I know it’s not really bbq but it came out more tender than if I had it on the pellet grill for 16 hours.
RE: RE: Putting together a low carb Chicken Tortilla Soup today.
Just seasoned up a few boneless chicken breasts and they are poaching in some boiling water. Will need to cool down and then shred them up.
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
Rick Bayless is my go-to guy for Mexican. Here's his tortilla soup recipe which is very low carb- also no beans or corn. Link - ( New Window )
Thanks, looks good but calls for a blender which I am not going to deal with. I can chop with the best of them :-)
Just finished mine and its damn good. Made it a too "heated" though by adding too many Chipotle peppers in Adobo sauce. That stuff goes a long way! So had to lighten it up for crowd somewhat by adding some more stock and little sugar.
Once the other toppings go on at dinner time (avocado, cheese, tortilla chips) that should make it just right...
RE: RE: RE: Well this past week is sousvide a brisket than
Finished it on a pellet grill gave it a nice bark and it was easily the best brisket I’ve ever made
Can you give a little more information on that? Sous vide temp/time. Spice rub? Indirect heat on grill? Finish temp?
I used meat churches holy cow, I put in the bath at 135 degrees for 36 hours, I should also add it was a 5 pound brisket flat. After cooking a let it sit in the fridge over night before putting it on my traeger for about 3 hours at 250. I put the probe in there out of curiosity as after the sousvide it’s fully cooked. But it was perfect. I know it’s not really bbq but it came out more tender than if I had it on the pellet grill for 16 hours.
That looks like the method I see on Serious Eats. I've got this hang-up about cooking things overnight, even though I know the sous vide is safe. Maybe I'll get over it :)
RE: RE: RE: Putting together a low carb Chicken Tortilla Soup today.
Just finished mine and its damn good. Made it a too "heated" though by adding too many Chipotle peppers in Adobo sauce. That stuff goes a long way! So had to lighten it up for crowd somewhat by adding some more stock and little sugar.
Once the other toppings go on at dinner time (avocado, cheese, tortilla chips) that should make it just right...
yeah, for a Gringo like me, those chipotles in adobo will knock your socks off
it simple. Friday after work I pop into Western Beef for tomatillos, pablanos, sausage and a roll. Then it's on to NY Fried Chicken for a 5 piece and fries. Saturday it's potato and egg. That's where the sausage and the roll come in. Sunday is chili verde over white rice. That's where the tomatillos and pablanos I get on Friday come in.
it simple. Friday after work I pop into Western Beef for tomatillos, pablanos, sausage and a roll. Then it's on to NY Fried Chicken for a 5 piece and fries. Saturday it's potato and egg. That's where the sausage and the roll come in. Sunday is chili verde over white rice. That's where the tomatillos and pablanos I get on Friday come in.
Do you do meat in the chile verde? If so, what's your preference?
RE: RE: monk fish livornese with spaghetti tonight
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
RE: RE: RE: monk fish livornese with spaghetti tonight
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
Sounds really good, and healthy to boot :) I bought some frozen branzino filets and Costco the other day. I've only had whole branzino so far, which I roasted, so I looked for some recipes. I found several, one in particular from Giada, pan fried, which has essentially the same sauce that you made, but without a name. Looking forward to trying it. I also buy big jars of artichokes at Costco, don't know exactly why, lol, and maybe I'll throw some of those in there, too. Thanks
RE: RE: RE: RE: monk fish livornese with spaghetti tonight
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
Sounds really good, and healthy to boot :) I bought some frozen branzino filets and Costco the other day. I've only had whole branzino so far, which I roasted, so I looked for some recipes. I found several, one in particular from Giada, pan fried, which has essentially the same sauce that you made, but without a name. Looking forward to trying it. I also buy big jars of artichokes at Costco, don't know exactly why, lol, and maybe I'll throw some of those in there, too. Thanks
sounds good, and always fun experiment.
I like to make whole branzino on the grill, just put a little salt, pepper, olive oil on it when it's still hot, and a squirt of lemon juice.
The chili verde will be meat and every time I've cooked it it's been pork. This time around it'll be pork and chicken. Cubed shoulder and boneless thigh
The chili verde will be meat and every time I've cooked it it's been pork. This time around it'll be pork and chicken. Cubed shoulder and boneless thigh
Those are the choices I would make too. I find pork loin and chicken breast to be too dry. I did make a nice chile verde, I had leftovers for lunch today, with country ribs, which my wife like better than shoulder. But basically, I'm a shoulder guy.
Brined the wings in a sugar/salt solution for 2 hours. Let sit on wire rack for about an hour, dried and applied dry rub of choice. Smoked at about 225-250 for about 2 hours, maybe a little longer, until they reached about 165 degrees. Then put them on direct heat on grill for a few minutes each side to char.
Made Alabama white sauce to dip-
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt
you haven't done them before. If they're just done on the smoker, they come out tough and rubbery. You have to finish them on the grill over high heat or in a deep fryer.
Rest of week, meh...
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection.
Link - ( New Window )
Fat chops or thin?
Yum. I've got a rack of pork in the freezer. I usually sous vide them whole or cut into 2 sections, then cut between the bones into chops and sprinkle them with salt, pepper and sugar, and sear them.
Can you give a little more information on that? Sous vide temp/time. Spice rub? Indirect heat on grill? Finish temp?
Rest of week, meh...
I had my first veal chop in years about a month ago. Enjoy
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Crab cakes are great. Glad you didn't have a problem with them falling apart. You can get a pound of lump crab at Costco for, I think, in the $20-25 range.
I made turkey breast on the smoker once. It was terrific. I don't know why I haven't done it again. Used for sandwiches. I use lean round for sandwiches, too. I've been roasting it with Italian seasoning. Maybe I'll try smoking one. I don't see chard out here.
I've had chicken satay on my short list for a long time. Gotta get around to it
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Recipe called for a lot of CRAB, not CRAP! (like you get in many restaraunts)
Quote:
Crab cakes that I air fried and 2 fillets that I cooked on the grill, and I cooked them on lowest heat possible. Also grilled some asparagus and mushrooms.
Never made crab cakes. They were awesome. The recipe called for a lot of crap very little bread crumb. They ain’t cheap but man we’re they good. One pound of lump crab meat from market basket was 35 bucks. Some diced red pepper, scallions, some old bay seasoning.... some Mayo and Dijon mustard. 370 for ten min in the AF. Perfection. Link - ( New Window )
Crab cakes are great. Glad you didn't have a problem with them falling apart. You can get a pound of lump crab at Costco for, I think, in the $20-25 range.
Noted and TY. They did not fall apart but somewhat delicate process getting them out of the fryer and on to the plate. They were perfect and so easy to make.
I've got an acquaintance here who is really into having groups over for pizza. He does them on a Big Green Egg. I can't seem to get my Egg up over 500 degrees for any length of time. I'm making the Blue Lou white pizza tonight- I'll either do it in the oven on a stone, which I can get up to 550, or in a cast-iron pan, oven or stovetop. Haven't decided yet.
What kind of grill are you using and what temp? Prep can be a lot of work, especially if you make your own sauce and dough. I had been buying 2 pound bricks of mozz to grate at Costco, but I haven't seen it anymore for the past few weeks. Local supermarket just has fresh or the shredded mozz/cellulose mix in the bags, lol. Fortunately, I still have enough brick to get through tonight.
Btw, I see on BBI that New Haven has become THE pizza place.
Quote:
hosted by the head pizza maker at Zuppardi's. Since then I've been in a pizza making craze, using my grill. We have some family coming over Friday night and I threw out the idea to my wife that I just sit at the grill and fire off pizza's. She's not a huge fan because it's a lot of effort, but my work offers summer Friday's, so I can do most of the prep beforehand, leaving the assembly part when our guests are over.
I've got an acquaintance here who is really into having groups over for pizza. He does them on a Big Green Egg. I can't seem to get my Egg up over 500 degrees for any length of time. I'm making the Blue Lou white pizza tonight- I'll either do it in the oven on a stone, which I can get up to 550, or in a cast-iron pan, oven or stovetop. Haven't decided yet.
What kind of grill are you using and what temp? Prep can be a lot of work, especially if you make your own sauce and dough. I had been buying 2 pound bricks of mozz to grate at Costco, but I haven't seen it anymore for the past few weeks. Local supermarket just has fresh or the shredded mozz/cellulose mix in the bags, lol. Fortunately, I still have enough brick to get through tonight.
Btw, I see on BBI that New Haven has become THE pizza place.
I use a Weber Genesis, with the Kettle Pizza topper. This helps keep a temp consistently above 600.
That's a great point about mozz from the grocery store. It's always hit or miss. I haven't tried Costco, but I will now.
New Haven style is pretty tough to make. It's not easy keeping the pizza thin while having that char and slight flop. I'm getting better at it, but by no means a pro. I use high quality ingredients, though. 00 flour and yeast imported imported from Italy and San Marzano tomato's.
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
Rick Bayless is my go-to guy for Mexican. Here's his tortilla soup recipe which is very low carb- also no beans or corn.
Link - ( New Window )
Quote:
Finished it on a pellet grill gave it a nice bark and it was easily the best brisket I’ve ever made
Can you give a little more information on that? Sous vide temp/time. Spice rub? Indirect heat on grill? Finish temp?
I used meat churches holy cow, I put in the bath at 135 degrees for 36 hours, I should also add it was a 5 pound brisket flat. After cooking a let it sit in the fridge over night before putting it on my traeger for about 3 hours at 250. I put the probe in there out of curiosity as after the sousvide it’s fully cooked. But it was perfect. I know it’s not really bbq but it came out more tender than if I had it on the pellet grill for 16 hours.
Quote:
Just seasoned up a few boneless chicken breasts and they are poaching in some boiling water. Will need to cool down and then shred them up.
Then will start putting together the soup piece from a recipe found on-line. I am going to adjust a few things in here to turn up the heat some more, but will follow the basics. https://www.tasty-lowcarb.com/keto-chicken-tortilla-soup/
Low carb because I am going with no beans and no corn and very light on tomatoes. I have some extra corn/bean relish in the fridge and tortilla chips everybody can add in their own respective bowls if they want some.
Will see how this turns out...
Rick Bayless is my go-to guy for Mexican. Here's his tortilla soup recipe which is very low carb- also no beans or corn. Link - ( New Window )
Thanks, looks good but calls for a blender which I am not going to deal with. I can chop with the best of them :-)
Just finished mine and its damn good. Made it a too "heated" though by adding too many Chipotle peppers in Adobo sauce. That stuff goes a long way! So had to lighten it up for crowd somewhat by adding some more stock and little sugar.
Once the other toppings go on at dinner time (avocado, cheese, tortilla chips) that should make it just right...
Quote:
In comment 15308162 bubba0825 said:
Quote:
Finished it on a pellet grill gave it a nice bark and it was easily the best brisket I’ve ever made
Can you give a little more information on that? Sous vide temp/time. Spice rub? Indirect heat on grill? Finish temp?
I used meat churches holy cow, I put in the bath at 135 degrees for 36 hours, I should also add it was a 5 pound brisket flat. After cooking a let it sit in the fridge over night before putting it on my traeger for about 3 hours at 250. I put the probe in there out of curiosity as after the sousvide it’s fully cooked. But it was perfect. I know it’s not really bbq but it came out more tender than if I had it on the pellet grill for 16 hours.
That looks like the method I see on Serious Eats. I've got this hang-up about cooking things overnight, even though I know the sous vide is safe. Maybe I'll get over it :)
Just finished mine and its damn good. Made it a too "heated" though by adding too many Chipotle peppers in Adobo sauce. That stuff goes a long way! So had to lighten it up for crowd somewhat by adding some more stock and little sugar.
Once the other toppings go on at dinner time (avocado, cheese, tortilla chips) that should make it just right...
yeah, for a Gringo like me, those chipotles in adobo will knock your socks off
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
Do you do meat in the chile verde? If so, what's your preference?
Quote:
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
Quote:
In comment 15308899 Victor in CT said:
Quote:
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
Sounds really good, and healthy to boot :) I bought some frozen branzino filets and Costco the other day. I've only had whole branzino so far, which I roasted, so I looked for some recipes. I found several, one in particular from Giada, pan fried, which has essentially the same sauce that you made, but without a name. Looking forward to trying it. I also buy big jars of artichokes at Costco, don't know exactly why, lol, and maybe I'll throw some of those in there, too. Thanks
Quote:
In comment 15309105 Bill in UT said:
Quote:
In comment 15308899 Victor in CT said:
Quote:
wife made a nice lentil soup yesterday. rest of the week we'll play by ear. we have a grad party to go to on Saturday so eating there.
Haven't made that. I see it's sort of Mediterranean, recipes have some different ingredients- tomato, capers, olives. How do you do yours?
thats pretty much it Bill. Garlic, white wine, olives, capers, tomatoes, salt, pepper, crushed red pepper and fresh parsley. I used a small (15 0z) can of Hunts diced tomatoes. they're perfect for it. Also added some fresh grape tomatoes that we needed to finish.
Sounds really good, and healthy to boot :) I bought some frozen branzino filets and Costco the other day. I've only had whole branzino so far, which I roasted, so I looked for some recipes. I found several, one in particular from Giada, pan fried, which has essentially the same sauce that you made, but without a name. Looking forward to trying it. I also buy big jars of artichokes at Costco, don't know exactly why, lol, and maybe I'll throw some of those in there, too. Thanks
sounds good, and always fun experiment.
I like to make whole branzino on the grill, just put a little salt, pepper, olive oil on it when it's still hot, and a squirt of lemon juice.
Enjoy!!
2 oz vodka
2 oz blood orange juice
1 oz blood orange liquore
dash blood orange bitters
Add to ice, shake or stir. Pour into martini glass.
Those are the choices I would make too. I find pork loin and chicken breast to be too dry. I did make a nice chile verde, I had leftovers for lunch today, with country ribs, which my wife like better than shoulder. But basically, I'm a shoulder guy.
Brined the wings in a sugar/salt solution for 2 hours. Let sit on wire rack for about an hour, dried and applied dry rub of choice. Smoked at about 225-250 for about 2 hours, maybe a little longer, until they reached about 165 degrees. Then put them on direct heat on grill for a few minutes each side to char.
Made Alabama white sauce to dip-
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt