I hope we're ready for a food thread. So far too many of us have been sick to our stomachs.
After looking at a bunch of mail-order places for guanciale, I found some, sort of locally, about 40 minutes away. I'm making carbonara with it today. My one concern is that it turned out to be a roll, rather than an intact piece of meat. Also making a caprese with my first try at homemade sundried (oven) tomatoes and basil pesto from my garden. Saturday, a French pan fried pork chop with red onion confit. Sunday, Chinese stir-fried shrimp with garlicky eggplant. Monday, having friends over for a wine-pairing dinner. I'm doing the entree- boneless short rib ragu over creamy polenta. What are you up to?
Eggplant parm here, with eggplants and tomatoes fresh from the garden.
I have a Weber Go Anywhere charcoal grill, which is about as big a grill as I can use on my balcony, but I've gotten pretty good at doing steaks or planked salmon on the thing. I use lump charcoal, go very hot and fast, grill steaks and vegetables. Mrs. Dane makes air-fryer baked potatoes and sautéed mushrooms. The results have been spectacular as long as I have the thermometer in the right place in the meat. Open a nice bottle of red wine. Maybe Mrs. Dane bakes a dessert — which is tricky, because she can't have gluten and I can't have dairy. But she has some great options that we can both eat.
Did this a few weeks ago and we looked at each other in the middle of dinner and agreed it was the best meal we'd had in years, save for a very nice restaurant in Paso Robles that we went to during our vacation.
The salmon sounds nice. What's the difference between your eggplant lasagna and an eggplant parm?
Quote:
Smoking on the pellet grill with a maple glaze. I’ll mix the leftovers in some cream cheese and get some everything bagels for breakfast. This weekend we are doing eggplant lasagna.
Eggplant parm here, with eggplants and tomatoes fresh from the garden.
That's a treat, eating your own produce. I wish they'd let me raise pigs in my backyard.
I have a Weber Go Anywhere charcoal grill, which is about as big a grill as I can use on my balcony, but I've gotten pretty good at doing steaks or planked salmon on the thing. I use lump charcoal, go very hot and fast, grill steaks and vegetables. Mrs. Dane makes air-fryer baked potatoes and sautéed mushrooms. The results have been spectacular as long as I have the thermometer in the right place in the meat. Open a nice bottle of red wine. Maybe Mrs. Dane bakes a dessert — which is tricky, because she can't have gluten and I can't have dairy. But she has some great options that we can both eat.
Did this a few weeks ago and we looked at each other in the middle of dinner and agreed it was the best meal we'd had in years, save for a very nice restaurant in Paso Robles that we went to during our vacation.
Grilled steaks are great. My daughter and SIL are gluten free, her son lactose intolerant. I sometimes make them a dessert which is really good- a flourless chocolate cake with dairy-free chocolate chips and dairy free butter. You can just put the glaze on half of the cake
Link - ( New Window )
You're not being a dick at all. I usually schedule 1 night a week for leftovers. If I have enough leftovers for a meal for my wife and myself, I may freeze it. My wife is not a big leftovers fan, but I eat leftovers for lunch more days than not, sometimes the same meal 3-4 times in a week. Plus, I've got a higher tolerance for leftovers than most people- I'll often eat something that's been in the fridge for 2 weeks. And I only do multi-course meals when I'm having people over. My wife and I almost always do either a one-pot dish, or a protein and a side. Tonight I made a small caprese for each of us because I wanted to try the sundried tomatoes. I made 1/2 pound of homemade pasta for the carbonara, and there's enough left for 1 lunch for 1 person, which I'm sure will be me :) The carbonara with the guanciale, btw, was excellent. It really brought more to the dish as far as richness without smokiness than bacon would have.
I don't think I've ever seen a jalapeno bagel, which is probably strange here in AZ. What kind of cheese did you go with?
Lots of greens, peppers, summer squash and tomatoes out of the garden. Trying to cut down carbs and go more keto-ish and having the fresh veggies helps.
Brisket ( charcoal , pecan )
Mutter aloo with paneer
Bruschetta ( tomatos, basil from garden )
Feel like angry cooking
Not sure what else
I've got 3.5 oz, that should be enough for 1/2 lb. pasta. I'll make it next week. Thanks
Sunday dinner (and then lunch at work till it's done) is 4 herb roasted chickens with liver stuffing and french stringbeans and corn (it's a veggie combo my grandmother used to do and it stuck with me). The chickens were brined for 2 days. Then rubbed with an herb butter. I put fresh oregano, thyme, basil and rosemary in a blender with roasted and raw shallots and garlic and a cup of olive oil. Pulsed it and poured the mix into softened butter and let it sit for a day. Rub the birds down (of course putting some between the meat and skin). Salt and pepper them before putting them in the oven and cook them covered for and hour and uncovered for another 30-45 minutes to brown the skin.
For the stuffing I chop chicken livers and cook them in a pan with cipollini onions and garlic. I add 2 bags of Peppridge Farm stuffing (crumbled. I find the cubes to be a headache to work with), chicken stock and whole roasted garlic cloves and bake for an hour. The veggies are just frozen veggies I cook in a pot with some water
Brisket ( charcoal , pecan )
Mutter aloo with paneer
Bruschetta ( tomatos, basil from garden )
Feel like angry cooking
Not sure what else
Interesting combination. I had to look it up. Mutter (matar) is an Indian curry dish with peas (matar) potatoes (aloo) and cheese cubes (paneer). Have you got a recipe to share?
Quote:
If you have any guanciale left I’d suggest making pasta al amatriciana, preferably with bucatini. It’s pretty damn amazing.
I've got 3.5 oz, that should be enough for 1/2 lb. pasta. I'll make it next week. Thanks
The sauce looked familiar. I see that I've made an Amatriciana with linguini and shrimp. Used pancetta for that one. I think I'll have this one with a leftover piece of chicken :)
Sure.
Base curry
:1 tbs cumin seeds in 2tbsp oil until fragrant then add 1large white onion chopped fine or puréed , cook low heat until golden , then add 2 cloves garlic and 2-3 quarter sized pieces ginger ( minced ) for 2-3 min then add 2-4 hot peppers minced ( jalapeño work fine as do Serrano ) 2-4 tomatoes ( Roma non seeded chopped or puréed work fine ) cook about 20 min till reduced a little , add 1 tbs coriander, 1/2 tbs paprika , 1/2 tbs Garam masala ( curry powder) 1-2 tsp fenugreek ( methi) if you have it 1/2 -1 tsp cayenne.add whole milk yogurt (1/4 cup whisked ) slowly so it won’t curdle
Sure.
Base curry
:1 tbs cumin seeds in 2tbsp oil until fragrant then add 1large white onion chopped fine or puréed , cook low heat until golden , then add 2 cloves garlic and 2-3 quarter sized pieces ginger ( minced ) for 2-3 min then add 2-4 hot peppers minced ( jalapeño work fine as do Serrano ) 2-4 tomatoes ( Roma non seeded chopped or puréed work fine ) ,1-2 chopped potatos ( I like reds)cook about 20 min till reduced a little , add 1 tbs coriander, 1/2 tbs paprika , 1/2 tbs Garam masala ( curry powder) 1-2 tsp fenugreek ( methi) if you have it 1/2 -1 tsp cayenne.add whole milk yogurt (1/4 cup whisked ) slowly so it won’t curdle
At this point I often add paneer ( cheese , cubed, feta will also work) another 20 simmer then add peas ( about 1lb frozen ) simmer 10 then add cilantro 1/2 cup chopped or fresh mint .
Eat w rice or naan
Boom !
Excellent overall great dals
Excellent overall great dals
Thanks, Tom.
Trash??? That looks like a feast.
Quote:
Smoking on the pellet grill with a maple glaze. I’ll mix the leftovers in some cream cheese and get some everything bagels for breakfast. This weekend we are doing eggplant lasagna.
The salmon sounds nice. What's the difference between your eggplant lasagna and an eggplant parm?
I define them as one uses mozzarella and reggiano/parmesano and one only reggiano/parmesano. Other defs may vary.
Quote:
In comment 15374652 Jimmy Meatballs said:
Quote:
Smoking on the pellet grill with a maple glaze. I’ll mix the leftovers in some cream cheese and get some everything bagels for breakfast. This weekend we are doing eggplant lasagna.
The salmon sounds nice. What's the difference between your eggplant lasagna and an eggplant parm?
I define them as one uses mozzarella and reggiano/parmesano and one only reggiano/parmesano. Other defs may vary.
IDK. Pretty much all of my lasagna and eggplant parmagiana recipes include both mozz and parm-reg. An eggplant parmesan recipe would have no mozz. I'm guessing it may be that he uses thin eggplant slices instead of lasagna noodles for a low carb version.
Quote:
delicious.
cheddar
I don't think I've ever seen a jalapeno bagel, which is probably strange here in AZ. What kind of cheese did you go with?
Quote:
In comment 15374721 Bill in UT said:
Quote:
In comment 15374652 Jimmy Meatballs said:
Quote:
Smoking on the pellet grill with a maple glaze. I’ll mix the leftovers in some cream cheese and get some everything bagels for breakfast. This weekend we are doing eggplant lasagna.
The salmon sounds nice. What's the difference between your eggplant lasagna and an eggplant parm?
I define them as one uses mozzarella and reggiano/parmesano and one only reggiano/parmesano. Other defs may vary.
IDK. Pretty much all of my lasagna and eggplant parmagiana recipes include both mozz and parm-reg. An eggplant parmesan recipe would have no mozz. I'm guessing it may be that he uses thin eggplant slices instead of lasagna noodles for a low carb version.
Sounds right.
yum!