Tonight I went with a favorite old staple- calves liver with onions and bacon. Tomorrow is a first try with a Cantonese beef stir-fry with soy/ginger/garlic, beef filet pieces, Yukon and sweet potatoes, red bell pepper. Saturday, salmon with mustard sauce and caramelized butternut squash. Tuesday is homemade pappardelle with a mixed fresh mushroom sauce and salmon rillettes as an app. And for tonight and Tuesday some homemade choco-chip cookies. The Mrs. is doing Thanksgiving. What up with all y'all?
Out with some old friends tomorrow night. Valentino's Cucina in South Norwalk.
TBD Sunday. Something simple and light heading into Thanksgiving week.
Link - ( New Window )
Doing a practice run for Thursday? :)
That looks like a scary Sesame Street character. How many is that supposed to feed?
Those can be pretty tender, but they heal pretty fast once you've got it out. Good luck with it
Delicious. I don't go traditional with it. I hate having to deal with shells in my food. I get rid of the shells or use canned clams. I also break of cut my spaghetti into small pieces so I don't twirl. I find that with twirling, hardly any clams stick to the pasta, and you end up with a bowl with all the clams left in the bottom. My wife hates when I break up the spaghetti, lol.
you gotta' try everything, at least once...
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Mountain with garlic and green onion.
That looks like a scary Sesame Street character. How many is that supposed to feed?
Grew up in North Jersey in an Italian family and had lasagna like a million times before cooked by either my mom, the grandmothers or other extended family members.
And my wife's lasagna blows every one of their's out of the water...
https://thegourmandmom.com/2011/11/06/coconut-custard-pie/ - ( New Window )
https://www.theseasonedmom.com/sheet-pan-supper-maple-glazed-salmon-with-sweet-potatoes-and-broccoli/ - ( New Window )
Tonight I'm biting the bullet and eating the last bag of the Paqui tortilla chip 4 pack I got from Amazon. Haunted ghost pepper. Believe those bad boys are HOT, so I'm hoping the queso I picked up a couple days ago cools it down.
Tomorrow is wings and fries. Instead of my usual honey habonero sauce that I make I'm trying Bachan's Japanese BBQ sauce. I sauce an ad on YouTube and was curious. Amazon had and I decided to give it a try. I got original and hot & spicy.
Sunday dinner is gonna be a simple one dish meal. Sausage with broccoli rabe and potatoes. Brown the sausage is a pan with olive oil, remove them and chop into smaller pieces. Add chopped red onions and a little butter. Once the onions are soft, add the rabe that's been blanched and chopped and parboiled baby potatoes cut in half. When the potatoes have some color throw the sausage back in and stir till everything is incorporated
Lightly followed the linked recipe, but threw in a lot more veggies.
Link - ( New Window )
Out with some old friends tomorrow night. Valentino's Cucina in South Norwalk.
TBD Sunday. Something simple and light heading into Thanksgiving week.
So we're both doing salmon in mustard sauce this weekend. I'm using a simple Lidia Bastianich recipe. We'll have to compare notes.
That's one of my favorites that I make for my daughter and her family. A couple of them are gluten free.
you gotta' try everything, at least once...
I ate it as a kid. I also like to make chicken livers somewhat regularly. I get calves liver in the freezer dept. It's precut to about 1/4 inch thick, defrosts very quickly and cooks very quickly. I flash fry it in a little oil with nothing on it, but you can dredge in flour. Sliced onions cooked between soft and caramelized and some bacon. I like a lot of ketchup with mine, my wife doesn't. The next order I put in with Wild Fork, I'm going to order a large liver portion that I can slice myself, probably about 1/2 inch thick. Beef liver, as opposed to calves, is not as tender.
And they had some good looking girls on that show.
And my wife's lasagna blows every one of their's out of the water...
You are a lucky man :)
Looks like a nice, simple dinner. How did the pie turn out?
Tonight I'm biting the bullet and eating the last bag of the Paqui tortilla chip 4 pack I got from Amazon. Haunted ghost pepper. Believe those bad boys are HOT, so I'm hoping the queso I picked up a couple days ago cools it down.
Tomorrow is wings and fries. Instead of my usual honey habonero sauce that I make I'm trying Bachan's Japanese BBQ sauce. I sauce an ad on YouTube and was curious. Amazon had and I decided to give it a try. I got original and hot & spicy.
Sunday dinner is gonna be a simple one dish meal. Sausage with broccoli rabe and potatoes. Brown the sausage is a pan with olive oil, remove them and chop into smaller pieces. Add chopped red onions and a little butter. Once the onions are soft, add the rabe that's been blanched and chopped and parboiled baby potatoes cut in half. When the potatoes have some color throw the sausage back in and stir till everything is incorporated
Good luck with the ghost peppers. You're a better man than I. Sausage and broc rabe with potatoes rather than pasta is a little unusual, but it seems like you've had it before and liked it
CANTONESE-STYLE BLACK PEPPER BEEF AND POTATOES
Ingredients
3 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED
3 TABLESPOONS SOY SAUCE
5 MEDIUM GARLIC CLOVES, FINELY GRATED
4 TEASPOONS FINELY GRATED FRESH GINGER
2 TEASPOONS CORNSTARCH
KOSHER SALT AND COARSELY GROUND BLACK PEPPER
1 POUND BEEF SIRLOIN TIPS OR TRI-TIP, PATTED DRY AND CUT INTO 1-INCH PIECES
12 OUNCES YUKON GOLD POTATOES, CUT INTO 1-INCH PIECES
6 OUNCES SWEET POTATO, PEELED AND CUT INTO 1-INCH PIECES
1 MEDIUM YELLOW ONION, CHOPPED
1 RED, YELLOW OR ORANGE BELL PEPPER, STEMMED, SEEDED AND CUT INTO 1/2-INCH PIECES
6 TABLESPOONS FINELY CHOPPED FRESH CILANTRO
Directions
In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.
In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly softened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.
Tip: Don’t chop the garlic and ginger. Rather, use a wand-style grater to grate them to a paste so they mix easily into the marinade and readily release their flavors.
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MAPLE GLAZED SALMON SHEET PAN DINNER https://www.theseasonedmom.com/sheet-pan-supper-maple-glazed-salmon-with-sweet-potatoes-and-broccoli/ - ( New Window )
Looks like a nice, simple dinner. How did the pie turn out?
It Turned out great! Very Good!
So far, I'm smoking a 8.5 brisket on the pitboss pellet smoker. I know there is going to be lobster tails to go with that.
also going to do chicken wings and pizza on two kettle charcoal grills
Yesterday I braised turkey wings, just the 'drumstick' part. I browned them, then added onion, celery, garlic, a few pearl onions, and a couple of jalapeños. Then a little turkey stock. After it cooked for a couple of hours, I strained it, reduced the liquid, and added about a 1/2 cup of heavy cream to the sauce. It reminded me of a pot pie filling. I really enjoyed it, but just realized that I left half of it on the counter all night. Looks like I'll have to figure out lunch today too.
recipe?
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!
recipe?
In the meantime, here's the one I use. I use just thighs and leave the skin on.
Link - ( New Window )
So far, I'm smoking a 8.5 brisket on the pitboss pellet smoker. I know there is going to be lobster tails to go with that.
also going to do chicken wings and pizza on two kettle charcoal grills
I don't remember, are there any elk in NY, or is it basically just deer?
Lightly followed the linked recipe, but threw in a lot more veggies. Link - ( New Window )
Rice cookers are so much nicer than using a pot and boiling, but I got rid of my rice cooker when I got an Instant Pot that does rice and much more.
One thing I never got into with low-carb. I've tried spaghetti squash and zoodles, put other than an eggplant "lasagna", veggies don't seem to replace pasta for me. I just try to cut back on my amount of pasta when I have the craving.
1 cup heavy cream
2 Tbs buttermilk or lemon juice
Mix, stir, and let sit on the counter overnight, 12-16 hours. The acid keeps it from spoiling. Stir and use, or refrigerate.
Victor, I don't know how yours turned out, but my salmon with mustard sauce was outstanding. Here's the recipe from Lidia Bastianich
Ingredients
FOUR 6-OUNCE SKINLESS SALMON FILLETS
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
ALL-PURPOSE FLOUR, FOR DREDGING
2 TABLESPOONS VEGETABLE OIL
3 TABLESPOONS UNSALTED BUTTER
1/2 CUP DRY WHITE WINE
1/2 CUP FISH STOCK
JUICE OF 1/2 LEMON
1/4 CUP HEAVY CREAM
2 TABLESPOONS DIJON MUSTARD
Directions
Season the salmon with salt and pepper. Heat a large skillet over medium-high heat. Spread some flour on a plate. Lightly dredge the salmon in the flour on all sides, tapping off the excess. When the skillet is hot, add the vegetable oil. Add the salmon, and cook, turning once, until almost cooked through, 2 to 3 minutes per side, depending on the thickness of the fillets. The fish should still be rare in the center, because it will cook more in the sauce. Remove to a plate.
Carefully discard the oil from the pan. Return the pan to medium heat, and add the butter. Once it has melted, add the wine, and reduce by half, about 2 minutes. Add the fish stock and lemon juice, and bring to a simmer. Simmer until it’s reduced by about a quarter and slightly thickened, about 2 minutes.
Add the cream, and simmer for 1 minute. Whisk in the mustard, return the salmon to the sauce, and simmer until the fish is just done and heated through and the sauce coats the back of a spoon, about 2 minutes. With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, and spoon a little over each fillet.
I used that amount of sauce for 2 6oz salmon filets. I'd double it for 4, but I love sauces. I'd also go by the visuals for the reductions, more so than the time
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of rifle season in the southern tier of NY.
So far, I'm smoking a 8.5 brisket on the pitboss pellet smoker. I know there is going to be lobster tails to go with that.
also going to do chicken wings and pizza on two kettle charcoal grills
I don't remember, are there any elk in NY, or is it basically just deer?
No Elk in this part of NY. Not sure if you could see them farther north
ok, so I see a Gobbler is a sandwich with all the leftovers- turkey, stuffing and cranberry. Enjoy
I've never paired a burger with buffalo chicken. Was it good?
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I am going to do a bird today and make leftover sandwiches (Gobblers) for football Sunday. Love me some Gobblers!
ok, so I see a Gobbler is a sandwich with all the leftovers- turkey, stuffing and cranberry. Enjoy
Finished up a few hours ago. Grabbed seasoned stuffing mix, cranberry sauce, gravy and a couple turkey breasts at Whole Foods. Got some real nice rolls at the local bakery. Little bit of Mayo before everything goes on. Basically heaven on a sangwich.