Tomorrow, I'm doing turkey burger patties with cheese. Saturday I'm finally going to make my pichana (sirloin cap) which I've been contemplating for a couple of months. Sunday, my kids/grandkids will be over for a favorite, chicken scarpiello- chicken with sausage, potatoes and some hot cherry peppers. Monday, I'm having friends over for dinner- Calabrian scrambled eggs with salami, onions and provolone on crostini, smoked turkey breast sandwiches with cheese, bacon and balsamic mayo on focaccia, and chocolate pots de creme for dessert.
I probably bought mine about 2 months ago. I've got my grandson, who is a steak lover, sleeping over, so I'm pulling the trigger :)
Eat ‘em to beat ‘em!
Norwalk Oyster Festival tomorrow, so will be picking there. Copp Island Oysters, clam chowder, lots good food options. I'm hoping the same BBQ guy is there from 2019. had great ribs. Plenty of different beers and wines around too. in 2019 they had a bourbon tent, hoping they will again. Weather is supposed to be perfect.
Sunday TBA, will probably grill some chicken or sausage. maybe both if the kids come by to eat.
I do think it's high time for some Osso Bucca though.
Eat ‘em to beat ‘em!
Haha, Great mind think alike! I'm going to make Carnitas with a pork butt that I have yet to pick up. It's not going to be authentic, I'm going to cut the butt into 3 or 4 pieces, dry rub it pretty heavily, and put it on the pellet smoker at about 225 degrees for 2 to 3 hours, then wrap, crank up the heat to 350, and put it back on until it breaks down. Going to make a salsa verde with tomatillos, onion, garlic, poblanos, cilantro, and a little habanero. Going to make tacos out of it. I know it's not a traditional Carnitas recipe, or method, but many of them call for Coca-Cola, or other sugary liquids, and I'm skipping that part.
I'm also going to attempt a block of smoked cream cheese. Probably going to make a charred tomato salsa with that.
Then it's game time - Let's Go Big Blue!
Makingba Mexican Sweet Corn cake for dessert
And plenty of various Oktoberfest beers
Damn, beef is expensive these days!
For Saturday, I also bought some boneless chicken breasts that will probably brine and marinate up for the grill. Put together a big salad with some of the last vegetables we picked from our garden for the season. Let somebody else handle dessert...
Here's the recipe I've adapted from America's Test Kitchen. I added the potatoes to it. After boiling I slice them into bite-size pieces, then brown them like home-fries. If you like it hotter, add more peppers or do all hot sausage. You can increase the ingredients or not if you use more than 3 pounds of chicken.
Ingredients
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Salt and pepper
1 tablespoons vegetable oil
8 ounces sweet Italian sausage, casings removed (or part hot sausage)
1 onion, halved and sliced thin
potatoes, par boiled
1 red bell pepper, stemmed, seeded, and sliced thin
5 jarred hot cherry peppers, seeded, rinsed, and sliced thin (1/2 cup), plus 2 tablespoons brine
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour
3/4 cup chicken broth
2 tablespoons chopped fresh parsley
Directions
1. Par boil potatoes
2. Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken to skillet, skin side down, and cook without moving until well browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 3 minutes. Transfer chicken to plate.
3. Add sausage to fat left in skillet and cook, breaking up with spoon, until browned, about 3 minutes. Transfer sausage to paper towel–lined plate.
4. Add potatoes and brown
5. Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Add onion and bell pepper and cook until vegetables are softened and lightly browned, about 5 minutes. Add cherry peppers, garlic, and oregano and cook until fragrant, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and cherry pepper brine and bring to simmer, scraping up any browned bits.
6. Remove skillet from heat and stir in sausage. Arrange chicken pieces, skin side up, in single layer in skillet and add any accumulated juices. Transfer skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 25 minutes.
7. Carefully remove skillet from oven (handle will be very hot). Transfer chicken to serving platter. Season onion mixture with salt and pepper to taste, then spoon over chicken. Sprinkle with parsley. Serve.
I do think it's high time for some Osso Bucca though.
Being retired, I've been lucky enough to have 4-5 hobbies and cooking is one. It also let's me spend more time with my wine drinking hobby, probably for worse, not better. You would probably freak out if you saw the calendar on my computer, with the meal planning, lol. I've gotta get osso in there too, I've got the veal sitting in the freezer.
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Think I’m going to use a few pounds for a Denver green chilli and the rest I’ll smoke/braise on the Traeger for carnitas burritos to be topped with the chilli.
Eat ‘em to beat ‘em!
Haha, Great mind think alike! I'm going to make Carnitas with a pork butt that I have yet to pick up. It's not going to be authentic, I'm going to cut the butt into 3 or 4 pieces, dry rub it pretty heavily, and put it on the pellet smoker at about 225 degrees for 2 to 3 hours, then wrap, crank up the heat to 350, and put it back on until it breaks down. Going to make a salsa verde with tomatillos, onion, garlic, poblanos, cilantro, and a little habanero. Going to make tacos out of it. I know it's not a traditional Carnitas recipe, or method, but many of them call for Coca-Cola, or other sugary liquids, and I'm skipping that part.
I'm also going to attempt a block of smoked cream cheese. Probably going to make a charred tomato salsa with that.
Then it's game time - Let's Go Big Blue!
I’m doing the same on my treager using the recipe in the app
Makingba Mexican Sweet Corn cake for dessert
And plenty of various Oktoberfest beers
Sounds good. Enjoy
Anybody have a good recipe that they can share?
Low carb if possible or I guess I can just leave the beans out myself...
So this weekend we're doing chili (award winning chili, lol) and chili dogs - for no real reason other than it's awesome.
JG:
I have used this white chicken chili recipe many times, it's simple because it's in the crockpot and everyone loves it.
White chicken chili
INGREDIENTS:
4 tablespoons olive oil
3 pounds boneless skinless chicken breasts, cubed
4 large onion, chopped
8 cloves garlic, minced
4 cups dry white wine or chicken broth
96 ounces canned navy beans, rinsed and drained
4 teaspoons dry mustard
4 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups shredded Cheddar cheese
16 cups baked tortilla chips
PREPARATION:
Saute chicken in oil until no longer pink. Remove; set aside. Saute onion and garlic in oil in same skillet until tender. Combine all ingredients except cheese and chips in crockpot. Cover; cook on low for 5-6 hours. Serve with chips and cheese.
not sure if they're low carb and if they can stand up to being in a crockpot for that long, but I think without any beans or beans substitute you would have to adjust the other ingredients.
Anybody have a good recipe that they can share?
Low carb if possible or I guess I can just leave the beans out myself...
Sorry, don't have a recipe. Chickpeas, btw, are higher in carbs than beans
maybe mushrooms? you need to like mushrooms, but I bet it would taste good if you do.
I also found a few recipes on line that use cannelini beans, and a few keto ones that use no beans at all. Got have the green chili’s in there and I like heat so that has to have some jalapeño toppers. I think I am going to do a little on the fly experimenting with all of these.
Thanks and will let you know how how it turns out...but only if good
I also found a few recipes on line that use cannelini beans, and a few keto ones that use no beans at all. Got have the green chili’s in there and I like heat so that has to have some jalapeño toppers. I think I am going to do a little on the fly experimenting with all of these.
Thanks and will let you know how how it turns out...but only if good
Butternut squash might go nicely?
Vegetables cut that small tend to melt into the cooking liquid over a long period of time, like a braise or slow cooker
Tommrrow making air fryer wings and sausage peppers and onions (in a Marsala tomato sauce)
Later in the week will make chicken in a creamy sun dried tomatoes sauce. I add artichokes too.
Tommrrow making air fryer wings and sausage peppers and onions (in a Marsala tomato sauce)
Later in the week will make chicken in a creamy sun dried tomatoes sauce. I add artichokes too.
What kind of condiments did you use on the fish tacos?
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They came out great.
Tommrrow making air fryer wings and sausage peppers and onions (in a Marsala tomato sauce)
Later in the week will make chicken in a creamy sun dried tomatoes sauce. I add artichokes too.
What kind of condiments did you use on the fish tacos?
Going off memory Made a sour cream/Mayo sirachia (?) lime juice (maybe forgetting 1 other thing) spread some of that on the soft taco, some green onion, cojita cheese, avocado, little shredded purple cabbage, might be forgetting something else but basically that’s it. Loved it. The fish was dusted with some nice spices, some cumin, cayenne pepper, paprika and chili powder if memory serves.
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In comment 15359267 djm said:
Quote:
They came out great.
Tommrrow making air fryer wings and sausage peppers and onions (in a Marsala tomato sauce)
Later in the week will make chicken in a creamy sun dried tomatoes sauce. I add artichokes too.
What kind of condiments did you use on the fish tacos?
Going off memory Made a sour cream/Mayo sirachia (?) lime juice (maybe forgetting 1 other thing) spread some of that on the soft taco, some green onion, cojita cheese, avocado, little shredded purple cabbage, might be forgetting something else but basically that’s it. Loved it. The fish was dusted with some nice spices, some cumin, cayenne pepper, paprika and chili powder if memory serves.
sounds like this - I make it all the time when I make fish tacos.
Fish Taco Ingredients:
24 small white corn tortillas
1 1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 Tbsp Olive oil
1 Tbsp Butter
Fish Taco Toppings:
1/2 small purple cabbage
2 medium avocado sliced
2 roma tomatoes diced (optional)
1/2 diced red onion
1/2 bunch Cilantro longer stems removed
4 oz 1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce or to taste
US Customary - Metric
Instructions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
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In comment 15359322 Bill in UT said:
Quote:
In comment 15359267 djm said:
Quote:
They came out great.
Tommrrow making air fryer wings and sausage peppers and onions (in a Marsala tomato sauce)
Later in the week will make chicken in a creamy sun dried tomatoes sauce. I add artichokes too.
What kind of condiments did you use on the fish tacos?
Going off memory Made a sour cream/Mayo sirachia (?) lime juice (maybe forgetting 1 other thing) spread some of that on the soft taco, some green onion, cojita cheese, avocado, little shredded purple cabbage, might be forgetting something else but basically that’s it. Loved it. The fish was dusted with some nice spices, some cumin, cayenne pepper, paprika and chili powder if memory serves.
sounds like this - I make it all the time when I make fish tacos.
Quote:
Ingredients
Fish Taco Ingredients:
24 small white corn tortillas
1 1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 Tbsp Olive oil
1 Tbsp Butter
Fish Taco Toppings:
1/2 small purple cabbage
2 medium avocado sliced
2 roma tomatoes diced (optional)
1/2 diced red onion
1/2 bunch Cilantro longer stems removed
4 oz 1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce or to taste
US Customary - Metric
Instructions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
link - ( New Window )
Gorgeous. I've been using some simple shredded cabbage/mayo, guac and pico de gallo, but when you break down the ingredients, it comes out to what you guys are using. Oh, and some homemade pickled red onions, they add a great touch of acid.
Pj, I did a blend of both the chicken stock and some of the white wine...and it had very good flavor. I also actually did a quick sweat of the onion and garlic and some spices before moving everything into a crockpot. Basically this:
3 tablespoons butter
1 large onion peeled and chopped
4 cloves garlic minced
1 cup chopped cilantro
2 tablespoon ground cumin
2 teaspoon dry mustard
2 teaspoon dried oregano
2 pounds boneless chicken breast
1 large can cannellini beans drained
10 ounces chopped green chiles (mild or hot...I used hot)
4 cups chicken broth
2 cups dry white wine
12 ounces cream cheese cut into cubes
Instructions:
-Set a large skillet over medium heat. Melt the butter and then add chopped onion, minced garlic, cilantro, cumin, dry mustard and oregano. Sauté for 4-5 minutes.
-Pour the sautéed veggies into a large slow cooker. Add the whole chicken breasts, beans, green chiles, chicken broth and wine, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 5 hours.
-Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
-Added salt and pepper, to taste. And a squeeze of a large lime. Do a final stir.
-A key is to also have a good Toppings Bar so everybody can do their own thing. I put out shredded monterey jack cheese, sliced jalapenos, avocado slices, lime wedges and tortilla chips. I think I used them all in mine.
This is a keeper and moving into our fall/winter rotation of meals...
My chili (regular chili) is all ready to go, I have 6 pounds of meat in it. 3 pounds of ground beef, 2 pounds of ground hot sausage, and 1 pound of bacon (diced/crumbled).
My neighbor during the super bowl two years ago when we had the neighborhood over took me aside and said "I won't admit this to my husband or I'll be getting a divorce but your chili is the best chili I've ever had".
The fresh jalapenos are the only thing to give it heat (besides the hot sauce), so I add more or less depending on who is eating it. My kids complain every now and then it's too spicy, but then they load it up with sour cream anyway.
Ingredients
1 pound bacon, diced or crumbled
2 pounds ground sausage (hot or sweet - I use hot)
3 pounds ground beef
3-4 jalapeno peppers diced
1-2 green bell peppers, chopped
4 cloves garlic, finely chopped
3 pounds onion, finely chopped
2 cans (28 or 29 ounces) chili beans
2 cans (14 or 15 ounces) crushed tomatoes
1 can (28 ounces) tomato sauce
1 tablespoon black pepper
3 tablespoons red chili powder
1 tablespoon crushed red pepper
4 dashes hot sauce (or to taste) I use franks, but any kind will work
3 tablespoons Worcestershire sauce (secret ingredient? adds great flavor)
Directions
In a large frying pan, cook bacon until crispy; drain and add to a large dutch oven.
Then brown the sausage in the frying pan; drain and add to pot with bacon.
Then brown the ground beef; drain and add to the pot with the other meats.
Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.
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Its still pretty warm in ATL, but the early mornings and evenings are getting that nice cool crisp temperature. My favorite two months in south are Sept/Oct...
Yesterday was my version of italian subs. I toasted 2 whole wheat hoagie rolls in the oven, the meat was caprese salame, prosciutto and capacollo. I topped the meat with marinara and sliced provolone and into the oven to melt the cheese. A little mayo on the toasted rolls, add the meat and cheese and top it off with some roasted peppers. They were so good.
Today is Pasta Lorenzo. I saw it on an episode of Triple-D Nation when Guy visited La Scarola in Chicago. We only got to see the dish for a few seconds but it looked so good I looked up the recipe. It's chicken breasts cut into strips, shrimp, butter, marinara, chicken stock, white wine and basil (there's also pureed chipotle but I'm making mine mild) coming together to form a very interesting dish. I'm serving my version over a bed of al dente gemelli with garlic Texas toast on the side
Yesterday was my version of italian subs. I toasted 2 whole wheat hoagie rolls in the oven, the meat was caprese salame, prosciutto and capacollo. I topped the meat with marinara and sliced provolone and into the oven to melt the cheese. A little mayo on the toasted rolls, add the meat and cheese and top it off with some roasted peppers. They were so good.
Today is Pasta Lorenzo. I saw it on an episode of Triple-D Nation when Guy visited La Scarola in Chicago. We only got to see the dish for a few seconds but it looked so good I looked up the recipe. It's chicken breasts cut into strips, shrimp, butter, marinara, chicken stock, white wine and basil (there's also pureed chipotle but I'm making mine mild) coming together to form a very interesting dish. I'm serving my version over a bed of al dente gemelli with garlic Texas toast on the side
Usually, if I go with those coldcuts and provolone I stay with a cold sandwich, but everyone has different tastes. :)