Mrs in UT is in NYC this week or I'd be trying out my Vietnamese Beef Pho recipe :) Hopefully, she'll be checking out the Giants' rookie camp for me tomorrow. Going to a friend's for dinner Friday and emptying my freezer a bit over the weekend. Defrosting some meatballs and spaghetti Saturday, and then on Sunday some chicken/ham/mushroom in cream sauce crepes that my wife hates. I hope some of you are doing something more interesting :)
When you make Pho, an important step is to skim all of the fat from the broth. My wife made it a few times. I'm not sure if its worth it as the bones for the broth aren't cheap (unless you have some as scrap), but Pho is still pretty cheap.
Tomorrow is potato and egg sandwiches with sausage. I have container full of chopped onions and peppers in my fridge. Might as well use them before they go bad.
Sunday dinner is penne (or maybe some other pasta if I'm intrigued by the shape) with canellini beans, sausage and kale
Lot's of fun!
HTH
https://www.foodsofny.com/ - ( New Window )
grilled steaks tomorrow (hopefully). either NY Strips or rib eyes, sides TBD. in house, maybe a porcini and chestnut cream sauce. or maybe marsala and mushrooms
Sunday not sure yet. Maybe going to LI if my cold is gone to see my mom.
Salmon.
Roasted potatoes
Saturday I am doing Pork Sisig with pork belly and pork shoulder topping it with a sunny side egg, serving it with Filipino adobo fried rice and Atchara which is a pickled green papaya salad that I made and stored last week I added bell pepper, carrot and a Thai chili pepper for a kick.
Sunday the wife leaves on a business trip for the week so leftovers for me. I made a few weeks ago pasta rosettes and froze the leftovers so plan on pulling it out with a salad and garlic bread. The pasta was with prosciutto cotto and mozzarella and a parmesan fresh basil bechamel. I hope the sauce doesn’t break reheating it.
Plus tons of NJ Asparagus to go along with them.
Plus tons of NJ Asparagus to go along with them.
Drew, I haven't made it yet, but this recipe is from Pasquale:
Keto Chicken with Mushrooms and Asparagus in a Creamy Cheesy Sauce
Ingredients
2 Chicken Breasts butterflied, pounded and seasoned with salt and black pepper
1 lb. Baby Bella Mushrooms cleaned and thinly sliced
1 lb. Asparagus
1 Shallot minced
2 Garlic Cloves minced
2 oz. Butter unsalted
1 cup Mozzarella Cheese shredded
3 cups Chicken Stock
3/4 cup Heavy Cream
1/2 cup Madeira Wine (I used Opici Vineyards)
Handful Parsley chopped
Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
Directions
Bring a pot of salted water to a boil. Boil the asparagus for two minutes, drain and set aside.
In a large skillet, add a large drizzle of olive oil and heat over medium-high heat. Once hot, add in the mushrooms. Sauté for about 2 minutes.
Add the shallots and garlic and sauté for another 4 minutes. Remove from the skillet and set aside.
In the same skillet, add another drizzle of olive oil and the butter. Let it melt over medium/high heat. Place the chicken breasts into the skillet and cook for three minutes on each side.
Lower the heat and slowly pour in the wine. Allow the alcohol to evaporate for about two minutes and then remove the chicken from the skillet, leaving the wine sauce in the pan and set aside.
Add one to two cups of the chicken stock and all of the heavy cream to the skillet. Mix together and bring to a boil. If not enough liquid, add a little more of the chicken stock. You can add more or less depending on how thick you would like the sauce to be. Once boiling, reduce the heat to low and allow to simmer for 6 minutes.
Sprinkle in some parsley and then place the chicken back into the pan. Place the mushrooms evenly over the chicken breasts. Place the asparagus along the sides of the pan.
Sprinkle the mozzarella evenly over top of the pan and then cover with a lid and let simmer over low heat for 15 minutes, until the cheese has melted. **You can also put it into the oven with no lid at 400°F to melt the cheese and thicken the creamy sauce.
Remove from the heat and serve with your favorite side dish. Sprinkle with some parsley and enjoy.
When you make Pho, an important step is to skim all of the fat from the broth. My wife made it a few times. I'm not sure if its worth it as the bones for the broth aren't cheap (unless you have some as scrap), but Pho is still pretty cheap.
I don't go as far as making my own bone broth, just use Better Than Bouillion
Tomorrow is potato and egg sandwiches with sausage. I have container full of chopped onions and peppers in my fridge. Might as well use them before they go bad.
Sunday dinner is penne (or maybe some other pasta if I'm intrigued by the shape) with canellini beans, sausage and kale
I like beans, also. I can't watch Bosch until Mrs in UT gets home
Lot's of fun!
HTH https://www.foodsofny.com/ - ( New Window )
Thanks for the idea, but we lived in Queens/LI for 47 years and don't need the food tour :)
grilled steaks tomorrow (hopefully). either NY Strips or rib eyes, sides TBD. in house, maybe a porcini and chestnut cream sauce. or maybe marsala and mushrooms
Sunday not sure yet. Maybe going to LI if my cold is gone to see my mom.
Hey, Victor. I hope you get to grill. Simple proteins, delicious toppings/sauces. Nice
Salmon.
Roasted potatoes
Other than what could be on a bun, any other plans for the pulled pork?
Saturday I am doing Pork Sisig with pork belly and pork shoulder topping it with a sunny side egg, serving it with Filipino adobo fried rice and Atchara which is a pickled green papaya salad that I made and stored last week I added bell pepper, carrot and a Thai chili pepper for a kick.
Sunday the wife leaves on a business trip for the week so leftovers for me. I made a few weeks ago pasta rosettes and froze the leftovers so plan on pulling it out with a salad and garlic bread. The pasta was with prosciutto cotto and mozzarella and a parmesan fresh basil bechamel. I hope the sauce doesn’t break reheating it.
I always learn stuff on these threads. Never heard of sisig. I said recently that the only Filipino dishes I've done are adobo. Your version with belly and shoulder look more appealing than "The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix." My wife doesn't like belly, but maybe I can mute it with the shoulder. Enjoy your weekend.
Salmon.
Roasted potatoes
I love cilantro.....never tried in slaw....got a recipe?
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swordfish tonight. If grilled, will have lemon Caesar salad and grilled bread. In house, likely do a livornese.
grilled steaks tomorrow (hopefully). either NY Strips or rib eyes, sides TBD. in house, maybe a porcini and chestnut cream sauce. or maybe marsala and mushrooms
Sunday not sure yet. Maybe going to LI if my cold is gone to see my mom.
Hey, Victor. I hope you get to grill. Simple proteins, delicious toppings/sauces. Nice
How are ya Bill? Going with the livornese tonight, grilling rib eyes tomorrow. Weather is kind of crappy, so I'll stay in and give my allergies a break. Enjoy your bachelor weekend
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In comment 15707292 Victor in CT said:
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swordfish tonight. If grilled, will have lemon Caesar salad and grilled bread. In house, likely do a livornese.
grilled steaks tomorrow (hopefully). either NY Strips or rib eyes, sides TBD. in house, maybe a porcini and chestnut cream sauce. or maybe marsala and mushrooms
Sunday not sure yet. Maybe going to LI if my cold is gone to see my mom.
Hey, Victor. I hope you get to grill. Simple proteins, delicious toppings/sauces. Nice
How are ya Bill? Going with the livornese tonight, grilling rib eyes tomorrow. Weather is kind of crappy, so I'll stay in and give my allergies a break. Enjoy your bachelor weekend
Not exactly a bachelor, lol. I've got my grandson over- my daughter went to NY with my wife. Gonna be spending the next hour picking him up from school. :) Livornese should have a better name, btw.
Dinner out with friends on Saturday night so no cooking.
Will need some ideas for family dinner on Sunday. Have done a lot of chicken, fish and pasta lately so will shy away from those. Maybe grilled pork tenderloins or steak salad...
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I always learn stuff on these threads. Never heard of sisig. I said recently that the only Filipino dishes I've done are adobo. Your version with belly and shoulder look more appealing than "The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix." My wife doesn't like belly, but maybe I can mute it with the shoulder. Enjoy your weekend.
I am not a liver or brain fan so I avoid that addition and my wife would never eat any part of the head hence the belly and shoulder. We have a few great Asian markets in the area where I was able to find the calamansi limes and the green papaya.
With that said if you have never had head cheese I suggest giving it a try it's pretty damn good. All parts of the head minus the brains part cooked down and made into a terrine in it's own aspic. When sliced looks like deli meat and tastes amazing.
Have a nice weekend with the grandkids.
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In comment 15707817 Bill in UT said:
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In comment 15707292 Victor in CT said:
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swordfish tonight. If grilled, will have lemon Caesar salad and grilled bread. In house, likely do a livornese.
grilled steaks tomorrow (hopefully). either NY Strips or rib eyes, sides TBD. in house, maybe a porcini and chestnut cream sauce. or maybe marsala and mushrooms
Sunday not sure yet. Maybe going to LI if my cold is gone to see my mom.
Hey, Victor. I hope you get to grill. Simple proteins, delicious toppings/sauces. Nice
How are ya Bill? Going with the livornese tonight, grilling rib eyes tomorrow. Weather is kind of crappy, so I'll stay in and give my allergies a break. Enjoy your bachelor weekend
Not exactly a bachelor, lol. I've got my grandson over- my daughter went to NY with my wife. Gonna be spending the next hour picking him up from school. :) Livornese should have a better name, btw.
Lol. Things could be alot worse than having some quality time with your grandson and be able to impart life's wisdom to him. Enjoy it! I still remember things from my grandfather to this day. While my dad was a huge sports fan, my grandfather was not, but I learned to love opera, cigars, food from him. My only regret is that he didn't live long enough for me to take him to the Metropolitan Opera and Nat Shermans
Yes, livornese is much more appetizing than it sounds lol.
So no cooking for me as of late and for a few more days.
Fat pants here we come…
Dinner out with friends on Saturday night so no cooking.
Will need some ideas for family dinner on Sunday. Have done a lot of chicken, fish and pasta lately so will shy away from those. Maybe grilled pork tenderloins or steak salad...
Can you get all that stuff on a regular dog or do you get the 1/4 pounders?
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In comment 15707481 bigblue1124 said:
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I am not a liver or brain fan so I avoid that addition and my wife would never eat any part of the head hence the belly and shoulder.
With that said if you have never had head cheese I suggest giving it a try it's pretty damn good. All parts of the head minus the brains part cooked down and made into a terrine in it's own aspic. When sliced looks like deli meat and tastes amazing.
Have a nice weekend with the grandkids.
Funny you should mention head cheese. Along with haggis and tripe, it's one of the things I've said I would never eat. And I don't even know what's in it for sure. I know I would gag on the gelatin, lol. I hate that you like it, now I'm going to have to think about it. When you say all parts of the head- I eat tongue, sweetbreads (thymus) and cheeks. Are you talking eyeballs here?
So no cooking for me as of late and for a few more days.
Fat pants here we come…
Have a great time, Chuck. What's the Memphis BBQ style?
So no cooking for me as of late and for a few more days.
Fat pants here we come…
I spent one long weekend in NOLA a long time ago and had a great time eating. Still doing Cajun/Creole at home and Emeril has replaced Prudhomme as my favorite Cajun chef.
Good times although miserably hot and humid even this time of the year.
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In comment 15707833 Bill in UT said:
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In comment 15707481 bigblue1124 said:
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Funny you should mention head cheese. Along with haggis and tripe, it's one of the things I've said I would never eat. And I don't even know what's in it for sure. I know I would gag on the gelatin, lol. I hate that you like it, now I'm going to have to think about it. When you say all parts of the head- I eat tongue, sweetbreads (thymus) and cheeks. Are you talking eyeballs here?
Trust me I get it just the name gives you the idea your eating eye’s brains etc. Generally, it’s made by boiling the pig’s head in a flavored stock then cooled and the jowl, tongue, ears and other good meat is pulled from the head in small portions then added back to the cold stock and chilled to form a loaf. The stock forms to a natural gelatin but it’s mostly meat.
Some country’s use the brains or trotters but by in large most in the US are made with the choice pieces of the head. It’s good if you have an artisan charcuterie place in the area just ask them for a taste most will be happy to give you a sample.
Pigs head is amazing in taco’s as well. They call it cabeza but it’s head sometimes just one part like tongue or cheek (no pun intended) others with the whole thing combined. Some of the best tasting pork is in the head it’s just getting over looking at a face.
CR, sounds like a great trip, enjoy!
CR, sounds like a great trip, enjoy!
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but I've got Monkfish for Sunday, and I've got a bunch of chicken thighs for Monday.
Plus tons of NJ Asparagus to go along with them.
Drew, I haven't made it yet, but this recipe is from Pasquale:
Keto Chicken with Mushrooms and Asparagus in a Creamy Cheesy Sauce
Ingredients
2 Chicken Breasts butterflied, pounded and seasoned with salt and black pepper
1 lb. Baby Bella Mushrooms cleaned and thinly sliced
1 lb. Asparagus
1 Shallot minced
2 Garlic Cloves minced
2 oz. Butter unsalted
1 cup Mozzarella Cheese shredded
3 cups Chicken Stock
3/4 cup Heavy Cream
1/2 cup Madeira Wine (I used Opici Vineyards)
Handful Parsley chopped
Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
Directions
Bring a pot of salted water to a boil. Boil the asparagus for two minutes, drain and set aside.
In a large skillet, add a large drizzle of olive oil and heat over medium-high heat. Once hot, add in the mushrooms. Sauté for about 2 minutes.
Add the shallots and garlic and sauté for another 4 minutes. Remove from the skillet and set aside.
In the same skillet, add another drizzle of olive oil and the butter. Let it melt over medium/high heat. Place the chicken breasts into the skillet and cook for three minutes on each side.
Lower the heat and slowly pour in the wine. Allow the alcohol to evaporate for about two minutes and then remove the chicken from the skillet, leaving the wine sauce in the pan and set aside.
Add one to two cups of the chicken stock and all of the heavy cream to the skillet. Mix together and bring to a boil. If not enough liquid, add a little more of the chicken stock. You can add more or less depending on how thick you would like the sauce to be. Once boiling, reduce the heat to low and allow to simmer for 6 minutes.
Sprinkle in some parsley and then place the chicken back into the pan. Place the mushrooms evenly over the chicken breasts. Place the asparagus along the sides of the pan.
Sprinkle the mozzarella evenly over top of the pan and then cover with a lid and let simmer over low heat for 15 minutes, until the cheese has melted. **You can also put it into the oven with no lid at 400°F to melt the cheese and thicken the creamy sauce.
Remove from the heat and serve with your favorite side dish. Sprinkle with some parsley and enjoy.
Very nice recipe Bill! Thanks for sharing, I might just have to cut back on the Madeira a bit!
I got some lobster tails on sale last week. I was probably going to broil them with butter sauce, but maybe lobster rolls or ravioli. Gotta think about it.
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all the fixings. My favorite hot dog joint in south Georgia has one on their specialized menu they appropriately call the "Bull Dog" and it includes Mustard, Ketchup, Onions, Cheese, Tomatoes, Pickles and Cole Slaw. Delicious.
Dinner out with friends on Saturday night so no cooking.
Will need some ideas for family dinner on Sunday. Have done a lot of chicken, fish and pasta lately so will shy away from those. Maybe grilled pork tenderloins or steak salad...
Can you get all that stuff on a regular dog or do you get the 1/4 pounders?
Regular dogs. The onions, pickles and tomatoes are diced up a bit and the Slaw goes across the very top at the end like a blanket. So everthing is tucked in nice and neat.
man, they were good...
Baby clams must cook really fast. Were they precooked and just needed reheating?