NFT: What are you eating this weekend?

I’m eating lots of carbs at my family Hannukah party bagels blintzes latkes donuts. Will need a long run to offset some of that

so it's pizza and chicken fingers.

If my kids are feeling up to it, may attempt Colony Pizza on a Friday night. If not, we’ll go with our local place. Tomorrow we have a “train ride to the North Pole” with my in-laws, so we’re planning on hitting a brewery beforehand for the UConn game, pizza and beers, although we’re seriously risking that our kids won’t be able to deal with sitting around that long.

swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven.

care to share your sufganiyot recipe?

In comment 15477763 Victor in CT said:

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swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven.

Great choice with Buca. Love that place.

In comment 15477791 aimrocky said:

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In comment 15477763 Victor in CT said: Quote: swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven. Great choice with Buca. Love that place.

Giuseppe used to own Quartina here in Norwalk in Sono. Was my go to place back then. I really miss it. Giuseppe is a great guy.

How do you do the Piri Piri chicken.

Visited Nandos in London and D.C. and love the flavor but haven’t been successful in duplicating. Also have to be careful with spice for small kids :(

In comment 15477743 Les in TO said:

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I’m eating lots of carbs at my family Hannukah party bagels blintzes latkes donuts. Will need a long run to offset some of that

yes, you will :)

In comment 15477750 Bubba said:

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so it's pizza and chicken fingers.

Happy b'day to them. I hope that's their favorite foods, not just yours :)

In comment 15477760 aimrocky said:

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If my kids are feeling up to it, may attempt Colony Pizza on a Friday night. If not, we’ll go with our local place. Tomorrow we have a “train ride to the North Pole” with my in-laws, so we’re planning on hitting a brewery beforehand for the UConn game, pizza and beers, although we’re seriously risking that our kids won’t be able to deal with sitting around that long.

CT is the new pizza capital of the country, I hear

In comment 15477763 Victor in CT said:

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swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven.

Doesn't seem like you could go wrong with any of those. Have a great weekend.

In comment 15477774 ImThatGuy said:

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care to share your sufganiyot recipe?

"Funny" story. I was checking out a brisket recipe in my cookbook yesterday and it was from Andrew Zimmern, a Food Network chef. I followed the link to his website, where he's got a lot of recipes posted, and I hadn't known it, but he does a lot of Jewish cooking. One of the things he had was sufganiyot. So I'll include a link to his recipe. The one my wife has been using I believe came off Food.com. Here it is:

Ingredients
2 (1/4 ounce) envelopes dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
3/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar
Directions
1 Sprinkle yeast over warm water and let stand five minutes or until foamy.
2 In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
3 Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
4 Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
5 Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
6 Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
7 Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

In comment 15478245 Bill in UT said:

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In comment 15477774 ImThatGuy said: Quote: care to share your sufganiyot recipe? "Funny" story. I was checking out a brisket recipe in my cookbook yesterday and it was from Andrew Zimmern, a Food Network chef. I followed the link to his website, where he's got a lot of recipes posted, and I hadn't known it, but he does a lot of Jewish cooking. One of the things he had was sufganiyot. So I'll include a link to his recipe. The one my wife has been using I believe came off Food.com. Here it is: Ingredients 2 (1/4 ounce) envelopes dry yeast 1/4 cup warm water (105 to 115 degrees F) 1 1/2 cups lukewarm milk or 1 1/2 cups soymilk 3/4 cup sugar 1 teaspoon salt 2 eggs 6 tablespoons shortening or 6 tablespoons margarine 5 cups flour oil, for deep frying 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly) confectioners' sugar Directions 1 Sprinkle yeast over warm water and let stand five minutes or until foamy. 2 In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed. 3 Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. 4 Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. 5 Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. 6 Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. 7 Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

Oops, forgot the link
Link - ( New Window )

In comment 15478238 Bill in UT said:

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In comment 15477763 Victor in CT said: Quote: swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven. Doesn't seem like you could go wrong with any of those. Have a great weekend.

Thanks Bill you too.

In comment 15477791 aimrocky said:

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In comment 15477763 Victor in CT said: Quote: swordfish livornese with linguini tonight. Saturday either steaks w/ chestnut sauce, venison tenderloins with port wine/demi glace sauce with pine nuts and golden raisins, or pheasant francese. Depends on Mrs. in CT mood LOL. Probably eat out on Sunday in New Haven, going to visit my son and do some shopping up that way. Probably Buca in New Haven. Great choice with Buca. Love that place.

looks like Buca is no more. Phone not connected, yelp says it's permanently closed. I reached out to Giuseppe on email, will let you know if he responds

Have you ever done a Portuguese Piri-Piri chicken?
It is cooked the same but Portuguese Piri-Piri is oil based.
It also must be diluted.
You get the chicken crisp (they use young chickens in Portugal I need to order two of them.
The piri piri is brushed on.
I am going back to Port next Sunday and Piri Piri chicken is always our first meal.

https://www.yelp.com/biz/restaurante-ramires-albufeira

roasted vegetables (chopped broccoli, carrots and onions). Nice and simple preparation:

* Pound out chicken cutlets a bit to flatten evenly
* Put them thru flour/egg wash/breadcrumb process
* Cook them for a few minutes each side in medium/med high skillet with some vegetable oil
* Season with salt & pepper when come out of pan and lay on paper towel to dry
* Wipe skillet and create a little sauce with some melted butter, white wine, chicken broth and lemon squeeze. Salt & pepper.

I always make extra cutlets so we have them for sandwiches or pretty versatile for leftovers if want to melt some cheese on them and add either salsa or tomato sauce over top.

Saturday heading to the Georgia/Alabama game here in downtown Atlanta. Was fortunate to get invited into one of the suites at the Mercedes Benz stadium from a business connection so hopefully its loaded with good food/drink.

Go Dawgs!

I continued my efforts to empty my fridge of turkey day leftovers. I look forward to this every year. All the meat is done so I cooked up half a kielbasa with shrimp. Tonight it's Roti Corner before I hop on the bus to go home. Tomorrow is tacos. Carne Asada and al pastor to be exact. Recipes for both marinades I got from the Sam the Cooking Guy youtube channel. I'm using sirloin tips instead of skirt steak and for the ql pastor I'm using a pork collar, a cut of pork I got from the Snake River Farms website. They're pricey but their meat is GOOD. Firing up the grill to cook everything: meat, onions, red peppers, jalapeños and pineapple rings.

Sunday dinner is fried chicken and the last of the turkey day sides. The legs, thighs and breasts have been brining since Wednesday. Tomorrow I take them out of the brine, rinse them and put them in seasoned buttermilk overnight. Sunday I take them out of the buttermilk and dredge them in flour and then it's into a skillet of hot vegetable oil till golden brown

Couple of buddies coming over for Dawgs Tide. Looking forward to it.

I've never made Piri Piri before. After your responses, I did a little more research. Yes, the recipe I was going to use was not oil based, but it has a flavor profile I like with sugar and vinegar. But I was planning to deviate from the recipe, which is on the grill, and do most of it in the stove with chicken thighs, rather than a whole chicken. And then I found a Milk Street recipe (I was already going to do Milk Street) for thighs in the oven. So that's what I'm going to make. But, when Portuguese was mentioned, I realized that Emeril is Portuguese, so I did a search and came up with a recipe of his for Piri Piri Chicken, which is oil based, and which I'll also do in the near future. He says to let the sauce rest for a week and I don't don't have a week this time :)

it was really delicious. Here's the recipe for spaghetti bolognese from Emeril
Link - ( New Window )

In comment 15478355 Jimmy Googs said:

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roasted vegetables (chopped broccoli, carrots and onions). Nice and simple preparation: * Pound out chicken cutlets a bit to flatten evenly * Put them thru flour/egg wash/breadcrumb process * Cook them for a few minutes each side in medium/med high skillet with some vegetable oil * Season with salt & pepper when come out of pan and lay on paper towel to dry * Wipe skillet and create a little sauce with some melted butter, white wine, chicken broth and lemon squeeze. Salt & pepper. I always make extra cutlets so we have them for sandwiches or pretty versatile for leftovers if want to melt some cheese on them and add either salsa or tomato sauce over top. Saturday heading to the Georgia/Alabama game here in downtown Atlanta. Was fortunate to get invited into one of the suites at the Mercedes Benz stadium from a business connection so hopefully its loaded with good food/drink. Go Dawgs!

Sounds like a nice dinner, if a little healthy :) You might want to stick one of those chicken sandwiches in your pocket for the game, just in case. Have a great time

In comment 15478428 DG_89 said:

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I continued my efforts to empty my fridge of turkey day leftovers. I look forward to this every year. All the meat is done so I cooked up half a kielbasa with shrimp. Tonight it's Roti Corner before I hop on the bus to go home. Tomorrow is tacos. Carne Asada and al pastor to be exact. Recipes for both marinades I got from the Sam the Cooking Guy youtube channel. I'm using sirloin tips instead of skirt steak and for the ql pastor I'm using a pork collar, a cut of pork I got from the Snake River Farms website. They're pricey but their meat is GOOD. Firing up the grill to cook everything: meat, onions, red peppers, jalapeños and pineapple rings. Sunday dinner is fried chicken and the last of the turkey day sides. The legs, thighs and breasts have been brining since Wednesday. Tomorrow I take them out of the brine, rinse them and put them in seasoned buttermilk overnight. Sunday I take them out of the buttermilk and dredge them in flour and then it's into a skillet of hot vegetable oil till golden brown

Sounds like a great weekend. Have you ever tried double dredging the fried chicken? Really good. I also season the flour. Actually, I usually brine in buttermilk, then sous vide them in the bag, so I know the chicken is cooked through. Then I only fry a few minutes til crispy. That keeps me from overcooking the breading trying to get the chicken to temp.

In comment 15478430 SFGFNCGiantsFan said:

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Couple of buddies coming over for Dawgs Tide. Looking forward to it.

Football food, for sure. Buffalo style, or something else with the wings? If you've never tried an Alabama white sauce, I highly recommend. Especially for a Bama game :)

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt

Pinocchio Chicken

Penne Ala Vodka

Creamed Cauliflower

Homemade Maple Pecan pie

Tonight:

Panko Encrusted Salmon

Stuffed Mushrooms

Creamed Cauliflower

Fingerling Potatoes

Pistachio Ice Cream

Tomorrow:

Shrimp Cocktail

Turkey

Smashed Sweet potatoes

Cranberry Sauce

Maple Pecan Pie

:yum:

Bouillabaisse

Beef Bourguignon

On the radar:

Sauerbraten

:thumbsup:

sausage and herb stuffing

Almost forgot!

In comment 15479097 Grey Pilgrim said:

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Pinocchio Chicken Penne Ala Vodka Creamed Cauliflower Homemade Maple Pecan pie Tonight: Panko Encrusted Salmon Stuffed Mushrooms Creamed Cauliflower Fingerling Potatoes Pistachio Ice Cream Tomorrow: Shrimp Cocktail Turkey Smashed Sweet potatoes Cranberry Sauce Maple Pecan Pie :yum:

Everything sounds spectacular. Is this all Pilgrim, or does the DoorDash guy play a role here? :)

In comment 15479590 Bill in UT said:

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In comment 15479097 Grey Pilgrim said: Quote: Pinocchio Chicken Penne Ala Vodka Creamed Cauliflower Homemade Maple Pecan pie Tonight: Panko Encrusted Salmon Stuffed Mushrooms Creamed Cauliflower Fingerling Potatoes Pistachio Ice Cream Tomorrow: Shrimp Cocktail Turkey Smashed Sweet potatoes Cranberry Sauce Maple Pecan Pie :yum: Everything sounds spectacular. Is this all Pilgrim, or does the DoorDash guy play a role here? :)

Bill, I just read this and thought you might find it interesting, if you haven't already read it.
Link - ( New Window )

In comment 15479605 Dennis said:

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In comment 15479590 Bill in UT said: Quote: In comment 15479097 Grey Pilgrim said: Quote: Pinocchio Chicken Penne Ala Vodka Creamed Cauliflower Homemade Maple Pecan pie Tonight: Panko Encrusted Salmon Stuffed Mushrooms Creamed Cauliflower Fingerling Potatoes Pistachio Ice Cream Tomorrow: Shrimp Cocktail Turkey Smashed Sweet potatoes Cranberry Sauce Maple Pecan Pie :yum: Everything sounds spectacular. Is this all Pilgrim, or does the DoorDash guy play a role here? :) Bill, I just read this and thought you might find it interesting, if you haven't already read it. Link - ( New Window )

Thanks,but it's a paywall and won't let me view

In comment 15479590 Bill in UT said:

Quote:

In comment 15479097 Grey Pilgrim said: Quote: Pinocchio Chicken Penne Ala Vodka Creamed Cauliflower Homemade Maple Pecan pie Tonight: Panko Encrusted Salmon Stuffed Mushrooms Creamed Cauliflower Fingerling Potatoes Pistachio Ice Cream Tomorrow: Shrimp Cocktail Turkey Smashed Sweet potatoes Cranberry Sauce Maple Pecan Pie :yum: Everything sounds spectacular. Is this all Pilgrim, or does the DoorDash guy play a role here? :)

It's a combo. About 50/50.

In comment 15479590 Bill in UT said:

Quote:

In comment 15479097 Grey Pilgrim said: Quote: Pinocchio Chicken Penne Ala Vodka Creamed Cauliflower Homemade Maple Pecan pie Tonight: Panko Encrusted Salmon Stuffed Mushrooms Creamed Cauliflower Fingerling Potatoes Pistachio Ice Cream Tomorrow: Shrimp Cocktail Turkey Smashed Sweet potatoes Cranberry Sauce Maple Pecan Pie :yum: Everything sounds spectacular. Is this all Pilgrim, or does the DoorDash guy play a role here? :)

Correction: The only two dishes that I didn't/won't make were the pinocchio chicken and the penne ala vodka.

:tired:

Delicious though.

Simmering on the stove, with zucchini, tomatoes, onions and a ton of garlic. My wife loves it as soup. I mash and refry them for burritos.

In comment 15480260 dlauster said:

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Simmering on the stove, with zucchini, tomatoes, onions and a ton of garlic. My wife loves it as soup. I mash and refry them for burritos.

Some soup recipes have you mash some of the beans to act as a thickener. I like pintos for refried beans better than black beans.

In comment 15480272 Bill in UT said:

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In comment 15480260 dlauster said: Quote: Simmering on the stove, with zucchini, tomatoes, onions and a ton of garlic. My wife loves it as soup. I mash and refry them for burritos. Some soup recipes have you mash some of the beans to act as a thickener. I like pintos for refried beans better than black beans.

Brilliant!

This Ina Garten Salmon recipe is simple and phenomenal.

HTH
Panko-Crusted Salmon - ( New Window )

I had a day's delay, but made it tonight. I used a recipe for thighs only. Rub goes on thighs. Make sauce. Apply sauce at table or use alongside and dip. I loved it. A little on the spicy side. If you like jerk, you should try this. Very simple to make. The recipe calls for Fresno chiles. I thought I had a jar of them, but it turned out to be Calabrian chiles. Not sure of the Scoville comparisons. I made a half recipe, and used maybe 2 Tbs chiles, at most. I will try Floridafan's Portugese Piri Piri in the future. Here's the recipe for "mine" from Milk Street.

Ingredients:
3 TABLESPOONS NEW MEXICO OR CALIFORNIA CHILI POWDER
1 TABLESPOON GROUND CUMIN
1 TABLESPOON GROUND CORIANDER
1 TABLESPOON SMOKED PAPRIKA
1 1/2 TABLESPOONS KOSHER SALT
3 POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED
2 TABLESPOONS WHITE SUGAR
8 MEDIUM FRESNO CHILIES, STEMMED AND QUARTERED
3 MEDIUM GARLIC CLOVES, PEELED
1/3 CUP LEMON JUICE
1/4 CUP RED WINE VINEGAR
1 CUP LIGHTLY PACKED FRESH CILANTRO LEAVES AND TENDER STEMS, FINELY CHOPPED

Directions
Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder, cumin, coriander, paprika and salt. Set aside 2 tablespoons of the mixture; add the remaining mixture to a food processor and set aside. Sprinkle the 2 tablespoons over the skin sides of the chicken and rub it in. Place the thighs on a rimmed baking sheet. Roast until the thickest part of the largest thigh reaches 175°F or is no longer pink when cut into, 30 to 35 minutes. Remove from the oven and let rest for 10 minutes.
Meanwhile, add the sugar, chilies and garlic to the spice mixture in the processor. Pulse until finely chopped, scraping the bowl as needed. With the machine running, pour in the lemon juice and vinegar, then process until smooth, scraping the bowl once or twice. Transfer to a serving bowl and stir in the cilantro. Transfer the chicken to a platter and serve with the sauce.
Tip: Don't reduce the number of Fresno chilies; all are needed for flavor and color. To reduce spiciness, remove some or all of the seeds and ribs from the chilies before processing. Don't substitute Thai chilies for the Fresnos; they pack far more heat.