Just finished dinner. My immediate family famous chicken cacciatore. So good, I named it after myself :)
Bill's Chicken Cacciatore
Ingredients
6-8 chicken thighs, bone in, skin on
1 large onion, large dice
1 red pepper, large dice
1 green pepper, large dice
12 cloves garlic, chopped large
1 pound cremini mushrooms, quartered
large pinch red pepper flakes
1/2 cup red wine
1/2 cup chicken stock
28 oz diced or crushed tomatoes
4 tsp oregano
1 tsp thyme
spaghetti
Directions
Salt and pepper thighs, sear them in Dutch oven, 5 minutes per side. Put aside. Saute mushrooms, onion, peppers and garlic until soft. Add wine and reduce by half. Add stock, tomatoes and oregano, thyme and bring to a boil. Put chicken back in and cover, lower heat and simmer 30 minutes.. Remove chicken and vegetables and reduce liquid to thicken sauce. Add everything back and serve. Sprinkle on grated cheese
I'm low carb,so I passed on the spaghetti. I like the veggies with a really large dice, about 3/4 inch.
Tomorrow, another "I" dinner. Switch from Italian to Indian. I've looked for a while for a good saag recipe and I like this one from Maneet Chauhan. I add cooked meat to it. Tomorrow I'm adding some leftover leg of lamb.
Saag Sauce
Ingredients
1 lb. fresh spinach
3 tbsp. olive oil
1 tsp. cumin seeds
2 medium onions, finely chopped
1 jalapeno, minced
2 tsp. grated peeled fresh ginger
2 tsp. grated garlic
1/2 cup tomato puree
1 tsp. garam masala
1/2 tsp. chili powder
1/4 cup heavy cream
2 tbsp. butter
Optional- add lamb, chicken, pork
Directions
In a large pot, bring 2 inches of water to a boil. Add the spinach and cook, stirring often, until wilted, about 2 minutes. Drain and let cool. Transfer to a blender and puree until smooth.
In a large skillet, heat the oil over medium. Add the cumin seeds. Once the oil splutters, add the onions and jalapeno and cook, stirring often, until slightly golden, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 2 minutes. Add the tomato puree and spices and cook until the flavors meld, 5 to 6 minutes.
Add the pureed spinach, the cream, and butter to the skillet. Stir until heated through; season with salt.
Saturday, I'm having friends over (actually, she's the Martha Stewart of my community) for bridge and dinner. I'm going with an all-Turkish menu from Milk Street. App is a gozleme- sort of a blintz, flatbread (I think I'll just go with some flour tortillas I have) stuffed with ricotta, feta and guryere and chopped spinach and pan fried. Dinner is pomegranate molasses marinated ribeye with roasted vegetables with cilantro yogurt and a tomato/white onion salad with pomegranate molasses dressing. Dessert is chocolate pudding with a tahini-whipped cream topping.
I think Sunday will be smoked baby back ribs with dry rub and either a honey-gochujang or vinegar bbq glaze. Along with some potato salad.
What are all y'all up to? I hope someone is making eggplant parm :)
It's delicious
Trying to decide if I smoke it, grill it, or Sous Vide it
Trying to decide if I smoke it, grill it, or Sous Vide it
Sous vide sear hard to beat
Quote:
Supposedly it's a Chuck Rib Roast and the butcher claimed it's actually two flat iron steaks.
Trying to decide if I smoke it, grill it, or Sous Vide it
Sous vide sear hard to beat
Going to do it this way then Matt!
Trying to decide if I smoke it, grill it, or Sous Vide it
Trying to decipher some of the names of steak cuts can make you nuts. I would never dispute anything Matt says, it's not his first rodeo. In my hands, I haven't loved sous vide for fatty cuts of meat. I don't feel like the fat gelatinizes as well. But then, I'd probably braise a chuck roast rather than grill it. Btw, it's obviously not your first rodeo either, so I'm sure you'll figure it out
It's delicious
So what could be bad? Have a great meal :)
Are you rolling your own tortellini? I'm not sure anyone ever does. I bought 3 packages of spinach yesterday, to use for 2 meals. Call me Ironman :)
Quote:
A Shrimp Tortellini with baby spinach in a lemon garlic cream sauce.
Are you rolling your own tortellini? I'm not sure anyone ever does. I bought 3 packages of spinach yesterday, to use for 2 meals. Call me Ironman :)
No, I'm too lazy. I have a package of Italian sausage and mozzarella and one of Mushroom and Spinach.
Quote:
Supposedly it's a Chuck Rib Roast and the butcher claimed it's actually two flat iron steaks.
Trying to decide if I smoke it, grill it, or Sous Vide it
Trying to decipher some of the names of steak cuts can make you nuts. I would never dispute anything Matt says, it's not his first rodeo. In my hands, I haven't loved sous vide for fatty cuts of meat. I don't feel like the fat gelatinizes as well. But then, I'd probably braise a chuck roast rather than grill it. Btw, it's obviously not your first rodeo either, so I'm sure you'll figure it out
Yeah, this cut is obviously leaner than a Rib Eye but numerous people tell me it's really good if done right. Need to find out from Matt how long he sticks it in the water bath and what Temp
Tomorrow night? I plan on stopping a little further down Hillside to go to Ideal Food Basket to pick up a couple brocolli rabe. There's a Halal stand across the street by the bus stop and the smell is always mouth watering so I'll finally give it a try
Saturday is cheesesteaks. It was supposed to be last weekend but I forgot to defrost the meat.
Sunday dinner is sausage and sauteed broccoli rabe served in a bed of oricchette
Probably plain broiled salmon with lemon tonight. Sides TBA depending on availability. Getting to be like Soviet Russia here.
moving my mom to a new place tomorrow, so dinner will be at my sister's, not sure yet there.
Sunday we have a cured ham in the freezer we've been meaning to cook, so that, wife's mac and cheese and some kind of greens.
Mostly followed the linked recipe but went kale instead of spinach, generally upped the spice, and poured in red wine vinegar at the same time as the kale at the end.
Link - ( New Window )
Saturday I am thinking some type of hearty soup. We put together a gumbo last week which is always a favorite. My go-to soup recipes are chicken noodle, tomato basil, tortellini w/sausage, and a few others.
Anybody have a favorite hearty soup recipe that they want to toss out there?
Saturday I am thinking some type of hearty soup. We put together a gumbo last week which is always a favorite. My go-to soup recipes are chicken noodle, tomato basil, tortellini w/sausage, and a few others.
Anybody have a favorite hearty soup recipe that they want to toss out there?
I'm winging it here, but tuscan style soup with beans and spinach, diced tomatoes and broken spaghetti is great with a crusty bread and a glass of Chianti.
I'll try to find it for you, but its basically
2 qts chicken broth
1 can cannellini or ceci(garbanzo) beans
1 can plain diced tomatoes (16 oz. tops)
8 oz chopped spinach
1 diced onion
2 cloves garlic
1/4 box spaghetti broken up (boil it separately before putting in soup so it doesn't soak up all the broth)
add grated romano or reggiano, pepper, red pepper to each bowl
Tomorrow night? I plan on stopping a little further down Hillside to go to Ideal Food Basket to pick up a couple brocolli rabe. There's a Halal stand across the street by the bus stop and the smell is always mouth watering so I'll finally give it a try
Saturday is cheesesteaks. It was supposed to be last weekend but I forgot to defrost the meat.
Sunday dinner is sausage and sauteed broccoli rabe served in a bed of oricchette
We had a little neighborhood Italian resturant where the only thing I ever ordered was broc rabe/sausage/pasta. We also love liver, we generally have either calves or chicken once a month. Calves is almost always with bacon and onions.
Probably plain broiled salmon with lemon tonight. Sides TBA depending on availability. Getting to be like Soviet Russia here.
moving my mom to a new place tomorrow, so dinner will be at my sister's, not sure yet there.
Sunday we have a cured ham in the freezer we've been meaning to cook, so that, wife's mac and cheese and some kind of greens.
Generally the only time I have ham is when I get ham steaks to have with eggs for breakfast. Wife isn't a fan. Good luck with the move.
Mostly followed the linked recipe but went kale instead of spinach, generally upped the spice, and poured in red wine vinegar at the same time as the kale at the end. Link - ( New Window )
I liked the few Ethiopian dishes I've had. Flavor profile was close to Indian. Hate the spongy bread, tho :)
Agree on the mushrooms. I chop them pretty large (the small cremini I add whole) and I add them and the garlic after the onions and peppers have cooked about 5 minutes.
Saturday I am thinking some type of hearty soup. We put together a gumbo last week which is always a favorite. My go-to soup recipes are chicken noodle, tomato basil, tortellini w/sausage, and a few others.
Anybody have a favorite hearty soup recipe that they want to toss out there?
Two soup recipes I really like:
My take on a Lidia Bastianich recipe
SPICY ITALIAN-STYLE VEGETABLE SOUP
Ingredients
1/4 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
1 SLAB SPARE RIBS, CUT INTO RIBS, OR, SHORT RIBS-ON OR OFF BONE, OR PORK COUNTRY RIBS
1 MEDIUM ONION, CHOPPED
2 MEDIUM LEEKS, WHITE AND LIGHT GREEN PARTS, SLICED
4 CLOVES GARLIC, CHOPPED
1/4 TEASPOON CRUSHED RED PEPPER FLAKES OR 2 OR 3 SMALL DRIED CALABRIAN CHILES
4 CANS CANNELLINI BEANS, 2 WHOLE, 2 MASHED
2 FRESH BAY LEAVES
1 SMALL SAVOY CABBAGE, CORED AND COARSELY SHREDDED
2 CARROTS, LARGE DICE
1 PIECE OF RIND FROM A CHUNK OF PECORINO
KOSHER SALT
1/4 CUP CHOPPED ITALIAN PARSLEY
GRATED PECORINO, FOR SERVING
Directions
Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the ribs and brown on all sides, about 5 to 6 minutes in all. Remove to a plate. Add the onion, leeks, carrot, garlic, and red pepper flakes or chiles. Cook until the onions and leeks begin to wilt, about 5 minutes. Add the whole beans, bay leaves, and 6 quarts cold water. Bring to a simmer, partially cover and let cook about 10 minutes
Add the browned ribs, cabbage, potatoes, and cheese rind and simmer, uncovered, until the beans and ribs are tender and the soup begins to thicken, about 30 to 40 minutes.
Once the ribs are tender, season the soup with salt and add the mashed beans. Bring to a rapid simmer and cook, stirring often, until the beans break down and thicken the soup, about 20 minutes more.
To serve, remove the cheese rind and bay leaves and stir in the parsley. Serve each portion with grated Pecorino and a drizzle of olive oil.
Note- If I use short-ribs or country ribs, I brown and then cook in Instant Pot for 1/2 to speed up cooking. Then I cut into bite-size pieces and add to soup
And, second, a great Shrimp Bisque Poutine from Kelsey Nixon. You can have it as just the bisque or you can add the cheese curds and/or fries. Linked. You can buy or make your own shrimp stock from shells. I use Better Than Bouillion seafood stock paste to make stock.
Link - ( New Window )
Quote:
similar recipe.
Probably plain broiled salmon with lemon tonight. Sides TBA depending on availability. Getting to be like Soviet Russia here.
moving my mom to a new place tomorrow, so dinner will be at my sister's, not sure yet there.
Sunday we have a cured ham in the freezer we've been meaning to cook, so that, wife's mac and cheese and some kind of greens.
Generally the only time I have ham is when I get ham steaks to have with eggs for breakfast. Wife isn't a fan. Good luck with the move.
Thanks Bill
Quote:
so we are heading out to dinner to one of the joints in our restaurant rotation. It is largely a seafood menu and they incorporate a southern flare into most of the dishes. And, most importantly, they make a damn fine dry martini with overstuffed blue cheese olives!
Saturday I am thinking some type of hearty soup. We put together a gumbo last week which is always a favorite. My go-to soup recipes are chicken noodle, tomato basil, tortellini w/sausage, and a few others.
Anybody have a favorite hearty soup recipe that they want to toss out there?
I'm winging it here, but tuscan style soup with beans and spinach, diced tomatoes and broken spaghetti is great with a crusty bread and a glass of Chianti.
I'll try to find it for you, but its basically
2 qts chicken broth
1 can cannellini or ceci(garbanzo) beans
1 can plain diced tomatoes (16 oz. tops)
8 oz chopped spinach
1 diced onion
2 cloves garlic
1/4 box spaghetti broken up (boil it separately before putting in soup so it doesn't soak up all the broth)
add grated romano or reggiano, pepper, red pepper to each bowl
Sounds good thx Victor. These are the basics to my tortellini soup as well.
Quote:
so we are heading out to dinner to one of the joints in our restaurant rotation. It is largely a seafood menu and they incorporate a southern flare into most of the dishes. And, most importantly, they make a damn fine dry martini with overstuffed blue cheese olives!
Saturday I am thinking some type of hearty soup. We put together a gumbo last week which is always a favorite. My go-to soup recipes are chicken noodle, tomato basil, tortellini w/sausage, and a few others.
Anybody have a favorite hearty soup recipe that they want to toss out there?
Two soup recipes I really like:
My take on a Lidia Bastianich recipe
SPICY ITALIAN-STYLE VEGETABLE SOUP
Ingredients
1/4 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
1 SLAB SPARE RIBS, CUT INTO RIBS, OR, SHORT RIBS-ON OR OFF BONE, OR PORK COUNTRY RIBS
1 MEDIUM ONION, CHOPPED
2 MEDIUM LEEKS, WHITE AND LIGHT GREEN PARTS, SLICED
4 CLOVES GARLIC, CHOPPED
1/4 TEASPOON CRUSHED RED PEPPER FLAKES OR 2 OR 3 SMALL DRIED CALABRIAN CHILES
4 CANS CANNELLINI BEANS, 2 WHOLE, 2 MASHED
2 FRESH BAY LEAVES
1 SMALL SAVOY CABBAGE, CORED AND COARSELY SHREDDED
2 CARROTS, LARGE DICE
1 PIECE OF RIND FROM A CHUNK OF PECORINO
KOSHER SALT
1/4 CUP CHOPPED ITALIAN PARSLEY
GRATED PECORINO, FOR SERVING
Directions
Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the ribs and brown on all sides, about 5 to 6 minutes in all. Remove to a plate. Add the onion, leeks, carrot, garlic, and red pepper flakes or chiles. Cook until the onions and leeks begin to wilt, about 5 minutes. Add the whole beans, bay leaves, and 6 quarts cold water. Bring to a simmer, partially cover and let cook about 10 minutes
Add the browned ribs, cabbage, potatoes, and cheese rind and simmer, uncovered, until the beans and ribs are tender and the soup begins to thicken, about 30 to 40 minutes.
Once the ribs are tender, season the soup with salt and add the mashed beans. Bring to a rapid simmer and cook, stirring often, until the beans break down and thicken the soup, about 20 minutes more.
To serve, remove the cheese rind and bay leaves and stir in the parsley. Serve each portion with grated Pecorino and a drizzle of olive oil.
Note- If I use short-ribs or country ribs, I brown and then cook in Instant Pot for 1/2 to speed up cooking. Then I cut into bite-size pieces and add to soup
And, second, a great Shrimp Bisque Poutine from Kelsey Nixon. You can have it as just the bisque or you can add the cheese curds and/or fries. Linked. You can buy or make your own shrimp stock from shells. I use Better Than Bouillion seafood stock paste to make stock. Link - ( New Window )
Thanks Bill. My wife loves Lidia's stuff so I am surprised we haven't had that one yet.
I did a lobster bisque before but never shrimp. This may be my choice for tomorrow.
thanks!
No need to steal it, I'm giving it away :)
Oh, and I forgot to make an addition. Bobby Flay had balsamic in his recipe and I add 1T balsamic to mine yesterday.
Thanks Bill. My wife loves Lidia's stuff so I am surprised we haven't had that one yet.
I did a lobster bisque before but never shrimp. This may be my choice for tomorrow.
thanks!
Jimmy, you can get Lidia's recipe on line. She uses bread and potatoes, I substituted the beans.
Quote:
Thanks Bill. My wife loves Lidia's stuff so I am surprised we haven't had that one yet.
I did a lobster bisque before but never shrimp. This may be my choice for tomorrow.
thanks!
Jimmy, you can get Lidia's recipe on line. She uses bread and potatoes, I substituted the beans.
Actually, she does also use dry cannellini beans. I mashed half of mine to use as a thickener rather than the bread and potatoes, trying to keep the carbs down a bit.
Quote:
In comment 15553335 Jimmy Googs said:
Quote:
Thanks Bill. My wife loves Lidia's stuff so I am surprised we haven't had that one yet.
I did a lobster bisque before but never shrimp. This may be my choice for tomorrow.
thanks!
Jimmy, you can get Lidia's recipe on line. She uses bread and potatoes, I substituted the beans.
Actually, she does also use dry cannellini beans. I mashed half of mine to use as a thickener rather than the bread and potatoes, trying to keep the carbs down a bit.
Got it. Beans have plenty of carbs though too...just less than rest I assume?
Quote:
In comment 15553398 Bill in UT said:
Quote:
In comment 15553335 Jimmy Googs said:
Quote:
Thanks Bill. My wife loves Lidia's stuff so I am surprised we haven't had that one yet.
I did a lobster bisque before but never shrimp. This may be my choice for tomorrow.
thanks!
Jimmy, you can get Lidia's recipe on line. She uses bread and potatoes, I substituted the beans.
Actually, she does also use dry cannellini beans. I mashed half of mine to use as a thickener rather than the bread and potatoes, trying to keep the carbs down a bit.
Got it. Beans have plenty of carbs though too...just less than rest I assume?
I'm guessing her bread and potatoes come to about 184 carbs. And her pound of dry beans probably comes close to my 4 cans of cooked beans. So maybe saves 150 carbs my way? But I don't miss the potatoes or bread at all.
Let me know how that turns out. I'm looking to do a lentil dish. Was thinking of a soup
Sausage? Beef?
Quote:
Lasagna tonight.
Sausage? Beef?
Sweet Italian sausage.
Ingredients:
1/2 cup butter
3/4 cup all-purpose flour
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 tsp. Old Bay seasoning
2 cups half-and-half
8 1/2 cups seafood stock
1/4 cup brandy
5 Tbsp. tomato paste
1 tsp. smoked paprika
1 lb. peeled and deveined large fresh shrimp
Garnish: dry sherry, chopped fresh parsley
French bread
Directions:
*In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes.
*Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.
* In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.
* Add stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes.
*Add shrimp and cook until pink and firm, 8 to 10 minutes.
*Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.
I made a couple of audibles from the recipe above by doing everything in the pot using a hand blender instead of separate blender. Also put a couple of chops in each of the shrimp to make them more bite-sized versus cooking whole. The sherry in the soup really is a nice touch.
Highly recommend...