I'm going to start by including tonight, Thursday. I had some new friends over and made a dish which had been available online, from my favorite AZ restaurant. I've mentioned before that I wanted to try some recipes with chuck, and this one is. Basically a long braise in red wine, along with a sauce made with stock and red wine. Had been called Scotch Beef, now called Boeuf de Daube. Came out great, tender as could be. I'm thinking that in any braise situation I can probably use chuck instead of short ribs. I was able to get chuck for about $3.50 a pound. Made chocolate pots de creme for dessert.
Tomorrow I'm making a stuffed cabbage recipe from one of our BBI experts. Looking forward to that. I'm freezing the cabbage rather than par boiling it to get the leaves off.
Saturday, going to a restaurant for Arizona Restaurant Week.
Sunday, I'm planning on Greek chicken and boiled potatoes with a garlic/lemon base, probably the only thing I get at Greek "restaurants" other than gyros.
What are you guys up to?
Tomorrow is grilled cheese sandwiches. I'm getting a loaf of Texas toast and different cheeses. Cheddar, smoked gruyere and a couple others. Just a Saturday of gooey, cheesy goodness.
Sunday dinner is Thai green curry beef over white rice. I'm using green curry flavor packets that I saw in Walmart when I was visiting my sister last month. I'm using beef cheeks that I'll slice 1/4 inch thick. The veggies are shallots, garlic, snow peas and carrots. Serving it with blanched baby bok choy
Tonight, I’m planning on doing stromboli’s one with pepperoni, spicy capicola, onions, peppers and mozzarella. Another with spicy Italian sausage, garlic sauteed rappini, hot cherry peppers and fresh mozzarella serving them with homemade tomato gravy. For a side doing an arugula caprese salad with burrata, grape tomato, shaved red onion, basil pesto and balsamic.
Saturday making skirt steak fajitas with cumin serrano chili refried black beans and a grilled Mexican street corn salad.
Sunday we leave for North Myrtle beach for the week so will be eating out everyday except for breakfast. So I am looking forward to taking a break from cooking for a few days.
Tomorrow - I'm at my WV house solo this weekend. There is this great butcher shop not too far away that is owned by this guy that has like 5 farms nearby. All the meat and produce is farmed from one of his farms and sold there. Unbelievably good products...Anyway, Ribeye. The biggest one they have.
I hope you all have a good weekend!
Tomorrow is grilled cheese sandwiches. I'm getting a loaf of Texas toast and different cheeses. Cheddar, smoked gruyere and a couple others. Just a Saturday of gooey, cheesy goodness.
Sunday dinner is Thai green curry beef over white rice. I'm using green curry flavor packets that I saw in Walmart when I was visiting my sister last month. I'm using beef cheeks that I'll slice 1/4 inch thick. The veggies are shallots, garlic, snow peas and carrots. Serving it with blanched baby bok choy
Texas toast is great, but don't let it mess up your cheese/bread ratio :) Love beef cheeks but I don't think I've ever seen them in the local markets. Enjoy it all
Thanks, Victor. Have a wonderful weekend.
Tonight, I’m planning on doing stromboli’s one with pepperoni, spicy capicola, onions, peppers and mozzarella. Another with spicy Italian sausage, garlic sauteed rappini, hot cherry peppers and fresh mozzarella serving them with homemade tomato gravy. For a side doing an arugula caprese salad with burrata, grape tomato, shaved red onion, basil pesto and balsamic.
Saturday making skirt steak fajitas with cumin serrano chili refried black beans and a grilled Mexican street corn salad.
Sunday we leave for North Myrtle beach for the week so will be eating out everyday except for breakfast. So I am looking forward to taking a break from cooking for a few days.
I probably just remember chuck from before I started braising and it was just to tough to eat as a steak. I have a new appreciation now.
IDK, 1124, strombolis sound almost like baking :) They look like some nice combinations tho
Salmon again (lol) w/Asparagus
Burgers on Sunday.
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I am a stuffed cabbage junky since I was a child, I stole an idea from work using some of the brine from sauerkraut in the sauce and it adds a real nice flavor.
Tonight, I’m planning on doing stromboli’s one with pepperoni, spicy capicola, onions, peppers and mozzarella. Another with spicy Italian sausage, garlic sauteed rappini, hot cherry peppers and fresh mozzarella serving them with homemade tomato gravy. For a side doing an arugula caprese salad with burrata, grape tomato, shaved red onion, basil pesto and balsamic.
Saturday making skirt steak fajitas with cumin serrano chili refried black beans and a grilled Mexican street corn salad.
Sunday we leave for North Myrtle beach for the week so will be eating out everyday except for breakfast. So I am looking forward to taking a break from cooking for a few days.
I probably just remember chuck from before I started braising and it was just to tough to eat as a steak. I have a new appreciation now.
IDK, 1124, strombolis sound almost like baking :) They look like some nice combinations tho
No different than making a pizza only in tube form. Pizza dough no problem loaf bread, pastries and desserts forget about it not my thing sure I can do it but rather not.
Have a good weekend bud.
Having a cocktail now and some bruschetta that my daughter put together...delicious. Grilling some chicken breast tonight and putting over a big salad with plenty of chopped up goodies like tomatoes, bacon, boiled eggs, broccolini, blue cheese crumbles, etc. Will do that with a few more drinks and call it a night.
Tomorrow is my birthday so family taking me out for nice dinner at one of our local spots that has outdoor seating and live music. They have good steaks and burgers so will probably go with something like that. Girls are making a NY Style cheesecake with oreo cookie crust for dessert.
Will need a few more miles on treadmill...
Salmon again (lol) w/Asparagus
Burgers on Sunday.
Can't go wrong with any of that, GP
Bahn Mi is cool. Going to an Asian restaurant? Happy BD to the Mrs.
I wish I was one of the boys, Drew :) I've really gotten to appreciate Jerk in the past year or so. Do you have a good caterer for the wedding? :)
Tomorrow - I'm at my WV house solo this weekend. There is this great butcher shop not too far away that is owned by this guy that has like 5 farms nearby. All the meat and produce is farmed from one of his farms and sold there. Unbelievably good products...Anyway, Ribeye. The biggest one they have.
I hope you all have a good weekend!
I like turkey burgers. Always looking for interesting recipes. The biggest ribeye they have could be a challenge for one person. Good luck with it
I almost never shop at Walmart, the nearest one is about 20 minutes and they never have sales, apparently. I'll have to check it out one of these days.
Beet arugula shallot carrot salad
St. Louis ribs on grill Memphis rendezvous style (. 1 hr , mustard vinegar baste )
Having a cocktail now and some bruschetta that my daughter put together...delicious. Grilling some chicken breast tonight and putting over a big salad with plenty of chopped up goodies like tomatoes, bacon, boiled eggs, broccolini, blue cheese crumbles, etc. Will do that with a few more drinks and call it a night.
Tomorrow is my birthday so family taking me out for nice dinner at one of our local spots that has outdoor seating and live music. They have good steaks and burgers so will probably go with something like that. Girls are making a NY Style cheesecake with oreo cookie crust for dessert.
Will need a few more miles on treadmill...
Happy birthday, Jimmy. Hope you had some good grilling weather. Just finish of Mrs. in UT's NY cheesecake last night. We had dinner at a friend's the other night and they always ask her to bring cheesecake. Bought one of those 3 pound bars of Philly cream cheese at Costco last week.
Beet arugula shallot carrot salad
St. Louis ribs on grill Memphis rendezvous style (. 1 hr , mustard vinegar baste )
Mung dal is a long way from ribs :) I still haven't made a lentil dish, but want to. I like Indian. Is Mung dal the way to go?
I've seen that picture. It was taken during an Arkansas football game a few years back.
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so had way too much to eat and drink. Good times but now need to run a few miles this weekend to work it off.
Having a cocktail now and some bruschetta that my daughter put together...delicious. Grilling some chicken breast tonight and putting over a big salad with plenty of chopped up goodies like tomatoes, bacon, boiled eggs, broccolini, blue cheese crumbles, etc. Will do that with a few more drinks and call it a night.
Tomorrow is my birthday so family taking me out for nice dinner at one of our local spots that has outdoor seating and live music. They have good steaks and burgers so will probably go with something like that. Girls are making a NY Style cheesecake with oreo cookie crust for dessert.
Will need a few more miles on treadmill...
Happy birthday, Jimmy. Hope you had some good grilling weather. Just finish of Mrs. in UT's NY cheesecake last night. We had dinner at a friend's the other night and they always ask her to bring cheesecake. Bought one of those 3 pound bars of Philly cream cheese at Costco last week.
Thx man. Classic cheesecake is a personal vice...
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so all the boys are coming over. I've got St. Louis Ribs, that I will cook 3-2-1 with an Ancho BBQ Sauce, and a few Chickens that I am going Jerk marinade today. I plan on cooking them on the pellet grill after the ribs come off. Going to try Almond pellets. I've read good reviews on the smoke flavor from them. Sides? Who knows, probably Corn, Potato Salad, Asparagus & Baked Beans.
I wish I was one of the boys, Drew :) I've really gotten to appreciate Jerk in the past year or so. Do you have a good caterer for the wedding? :)
Best part of having a son get married - I don't have to do anything!!! I do have to set up the rehearsal dinner though. Booked at my friends place, easy!
Thanks, kc.
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In comment 15714563 Jimmy Googs said:
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so had way too much to eat and drink. Good times but now need to run a few miles this weekend to work it off.
Having a cocktail now and some bruschetta that my daughter put together...delicious. Grilling some chicken breast tonight and putting over a big salad with plenty of chopped up goodies like tomatoes, bacon, boiled eggs, broccolini, blue cheese crumbles, etc. Will do that with a few more drinks and call it a night.
Tomorrow is my birthday so family taking me out for nice dinner at one of our local spots that has outdoor seating and live music. They have good steaks and burgers so will probably go with something like that. Girls are making a NY Style cheesecake with oreo cookie crust for dessert.
Will need a few more miles on treadmill...
Happy birthday, Jimmy. Hope you had some good grilling weather. Just finish of Mrs. in UT's NY cheesecake last night. We had dinner at a friend's the other night and they always ask her to bring cheesecake. Bought one of those 3 pound bars of Philly cream cheese at Costco last week.
Thx man. Classic cheesecake is a personal vice...
I never got into the Italian ricotta cheesecake, but it's been a long time. Maybe I'll try that again. I do like cannolis :)
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In comment 15714337 smshmth8690 said:
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so all the boys are coming over. I've got St. Louis Ribs, that I will cook 3-2-1 with an Ancho BBQ Sauce, and a few Chickens that I am going Jerk marinade today. I plan on cooking them on the pellet grill after the ribs come off. Going to try Almond pellets. I've read good reviews on the smoke flavor from them. Sides? Who knows, probably Corn, Potato Salad, Asparagus & Baked Beans.
I wish I was one of the boys, Drew :) I've really gotten to appreciate Jerk in the past year or so. Do you have a good caterer for the wedding? :)
Best part of having a son get married - I don't have to do anything!!! I do have to set up the rehearsal dinner though. Booked at my friends place, easy!
Sit back and have a great time
Mung dal 2nd
Both simple
Good starter version
1 1/4 cups dal -wash several times in water
4 cups water
1tsp turmeric powder
1tblsp cumin seed ( if none handy add 1/2 tap cumin powder when coriander added )
2 tbsp ginger root
3 cloves garlic
1large onion - chopped fine or puréed in food processor same for garlic ginger and tomato)
4 Roma tomatos
1 tbsp coriander
1tsp paprika
1tsp black pepper- fresh cracked
1 tsp salt
1tblsp garam masala ( curry powder )
1/2cup cilantro chopped incl soft stems
Juice 1/2 lime
Put dal and water on to Boil then simmer , stir occasionally till it gets creamy about 45 minutes
Meanwhile
Non stick skillet medium heat add cumin seeds - they will “pop”- cook 30 sec then add onion until softened and mildly carmelized - 5 min
Then add ginger / garlic cook until softened
Then add tomato -let it reduce down most of water gone then add 1/2-1 cup water when then simmering add coriander , garam , paprika
Reduce a little -consistency like thick sauce add pepper and 1/2 tap-1tsp salt ( personal taste)
When sal is creamy add curry , stir well , add 1/2 tsp garam , add cilantro and lime juice ( optional )
Serve over rice or with Naan
You can add chopped vegetables , cubed paneer , as you wish, I often add spinach , eggplant ,or peas sometimes with paneer
This is punjab basic , many very different regional takes add almost endless variations
Mung dal 2nd
Both simple
Good starter version
1 1/4 cups dal -wash several times in water
4 cups water
1tsp turmeric powder
1tblsp cumin seed ( if none handy add 1/2 tap cumin powder when coriander added )
2 tbsp ginger root
3 cloves garlic
1large onion - chopped fine or puréed in food processor same for garlic ginger and tomato)
4 Roma tomatos
1 tbsp coriander
1tsp paprika
1tsp black pepper- fresh cracked
1 tsp salt
1tblsp garam masala ( curry powder )
1/2cup cilantro chopped incl soft stems
Juice 1/2 lime
Put dal and water on to Boil then simmer , stir occasionally till it gets creamy about 45 minutes
Meanwhile
Non stick skillet medium heat add cumin seeds - they will “pop”- cook 30 sec then add onion until softened and mildly carmelized - 5 min
Then add ginger / garlic cook until softened
Then add tomato -let it reduce down most of water gone then add 1/2-1 cup water when then simmering add coriander , garam , paprika
Reduce a little -consistency like thick sauce add pepper and 1/2 tap-1tsp salt ( personal taste)
When sal is creamy add curry , stir well , add 1/2 tsp garam , add cilantro and lime juice ( optional )
Serve over rice or with Naan
You can add chopped vegetables , cubed paneer , as you wish, I often add spinach , eggplant ,or peas sometimes with paneer
This is punjab basic , many very different regional takes add almost endless variations
Classic Caesar to start but the purists please excuse me because I think the jarred Cardini brand is the drop the mike dressing. Oh I’ll add fancy croutons and high end anchovies with a finish of parm regg, but I really believe Cardini’s is the shit.
Main dish is Pasta Carbonara. Using some DeCecco Square Spaghetti which I’ve never tried before but thought sounded good here with a full pound, not half, of diced pancetta because that’s how I roll. Fresh eggs/yolks per recipe and grated Parm Regg and Pec Romano with fresh ground pepper.
Garlic bread and dessert thoughts will need to wait until tomorrow.
Said truthfully but in semi-jest to anyone offended. To each his/her own.
Said truthfully but in semi-jest to anyone offended. To each his/her own.
^^^ Nailed it!^^^
I've never seen Cardini's dressing, but it's the name of the chef who 'invented' the Caesar salad. I'll have to look for it.
Add in some angel hair pasta on side and salad and that’s our Sunday night meal...
Regarding the ricotta cheesecake when I had no choice but to bake, I would use a combination of impastata & mascarpone always came out great. Another great use for impastata is Malfatti I do mine with a fresh tomato basil cream sauce. Come to think of it I may do that this week since I’m working on a grocery list.
Mung dal 2nd
Both simple
Good starter version
1 1/4 cups dal -wash several times in water
4 cups water
1tsp turmeric powder
1tblsp cumin seed ( if none handy add 1/2 tap cumin powder when coriander added )
2 tbsp ginger root
3 cloves garlic
1large onion - chopped fine or puréed in food processor same for garlic ginger and tomato)
4 Roma tomatos
1 tbsp coriander
1tsp paprika
1tsp black pepper- fresh cracked
1 tsp salt
1tblsp garam masala ( curry powder )
1/2cup cilantro chopped incl soft stems
Juice 1/2 lime
Put dal and water on to Boil then simmer , stir occasionally till it gets creamy about 45 minutes
Meanwhile
Non stick skillet medium heat add cumin seeds - they will “pop”- cook 30 sec then add onion until softened and mildly carmelized - 5 min
Then add ginger / garlic cook until softened
Then add tomato -let it reduce down most of water gone then add 1/2-1 cup water when then simmering add coriander , garam , paprika
Reduce a little -consistency like thick sauce add pepper and 1/2 tap-1tsp salt ( personal taste)
When sal is creamy add curry , stir well , add 1/2 tsp garam , add cilantro and lime juice ( optional )
Serve over rice or with Naan
You can add chopped vegetables , cubed paneer , as you wish, I often add spinach , eggplant ,or peas sometimes with paneer
This is punjab basic , many very different regional takes add almost endless variations
Thanks, Tom. I copied the recipe
I like the food, but find them really overpriced out here
Classic Caesar to start but the purists please excuse me because I think the jarred Cardini brand is the drop the mike dressing. Oh I’ll add fancy croutons and high end anchovies with a finish of parm regg, but I really believe Cardini’s is the shit.
Main dish is Pasta Carbonara. Using some DeCecco Square Spaghetti which I’ve never tried before but thought sounded good here with a full pound, not half, of diced pancetta because that’s how I roll. Fresh eggs/yolks per recipe and grated Parm Regg and Pec Romano with fresh ground pepper.
Garlic bread and dessert thoughts will need to wait until tomorrow.
Hey, Chuck. I've never thought of looking for a jarred caesar dressing, but I will. I've got 2 favorite carbonara recipe, one from Lidia Bastianich and the other from our own dear Blue Lou :) Lou's uses feta instead of a hard Italian cheese. But neither have cream in them :)
Add in some angel hair pasta on side and salad and that’s our Sunday night meal...
I saw that show, but I've cancelled my subscription, so can't copy the recipe online. Let us know how the dish is.
Regarding the ricotta cheesecake when I had no choice but to bake, I would use a combination of impastata & mascarpone always came out great. Another great use for impastata is Malfatti I do mine with a fresh tomato basil cream sauce. Come to think of it I may do that this week since I’m working on a grocery list.
Bummer, 1124. My wife and I both had it early in the year. Fortunately not a big deal. My best to your wife, and you stay well.
It may be a stupid choice, but I actually make my own ricotta and mascarpone. Maybe I'll throw together a cheesecake :) I'll have to start checking out recipes. And funny thing, with Jimmy mentioning ATK, they just did a recipe for spinach-ricotta gnudi
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But my wife tested positive so will be delaying the trip 2 weeks. So having a week planned no cooking just eating out turned into a oh shit no groceries moment. I think tonight I may just do burgers have some American wagyu ground beef from snake river farms I pulled out of the freezer with some hand cut fries and maybe a fire and ice salad.
Regarding the ricotta cheesecake when I had no choice but to bake, I would use a combination of impastata & mascarpone always came out great. Another great use for impastata is Malfatti I do mine with a fresh tomato basil cream sauce. Come to think of it I may do that this week since I’m working on a grocery list.
Bummer, 1124. My wife and I both had it early in the year. Fortunately not a big deal. My best to your wife, and you stay well.
It may be a stupid choice, but I actually make my own ricotta and mascarpone. Maybe I'll throw together a cheesecake :) I'll have to start checking out recipes. And funny thing, with Jimmy mentioning ATK, they just did a recipe for spinach-ricotta gnudi
Thanks for the well wishes. And never a stupid idea making it yourself if you have the time.
I really enjoy Gnudi made it many times when I was working primarily in northern Italian restaurants Malfatti just a larger version more or less. So much lighter than the potato version.
https://caesarcardinis.com/products/cardinis-the-original-caesar-dressing-12-oz/
https://caesarcardinis.com/products/cardinis-the-original-caesar-dressing-12-oz/
Thanks, Chuck. I see it's supposed to be in my local market. I'll take a look. The reason I make my own is the stuff it's got that's not from the original recipe- " Corn Syrup, Potassium Sorbate (Added to Maintain Freshness), Calcium Disodium EDTA Added to Protect Flavor"
Question for anyone. I've been to restaurants where the pork chop is absolutely fantastic. Whenever I try to make at home, it's nowhere nears the quality/flavor of what I get eating out.
What's the trick to bone-in pork chops? I use thick cut. Hoping the brining process is the trick.....Anyone have any tips?
Question for anyone. I've been to restaurants where the pork chop is absolutely fantastic. Whenever I try to make at home, it's nowhere nears the quality/flavor of what I get eating out.
What's the trick to bone-in pork chops? I use thick cut. Hoping the brining process is the trick.....Anyone have any tips?
I've had good luck with rack of pork that I cut into thick chops. I've been doing them sous vide, then searing with salt, pepper and sugar. The caramelized sugar is nice. The SV keeps them juicy without brining. If I was grilling, I'd probably sear first, then finish with indirect heat. Also, the restaurants may use a better pork than some of do at home.
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Zucchini/Squash stir fry.
Question for anyone. I've been to restaurants where the pork chop is absolutely fantastic. Whenever I try to make at home, it's nowhere nears the quality/flavor of what I get eating out.
What's the trick to bone-in pork chops? I use thick cut. Hoping the brining process is the trick.....Anyone have any tips?
I've had good luck with rack of pork that I cut into thick chops. I've been doing them sous vide, then searing with salt, pepper and sugar. The caramelized sugar is nice. The SV keeps them juicy without brining. If I was grilling, I'd probably sear first, then finish with indirect heat. Also, the restaurants may use a better pork than some of do at home.
Thx Bill. I was planing on a sear-indirect-rest method. I think the quality of pork may be the difference too. I've never purchased the heritage pork; instead I get whatever is at the local grocer. Quality pork, even though I never would have thought there was much difference, could be the trick.
https://www.plumpjack.com/blog-content/2020/5/20/cooking-the-famous-mustards-porkchop
https://www.plumpjack.com/blog-content/2020/5/20/cooking-the-famous-mustards-porkchop
Thanks, Chuck. I'll have to check out that video after golf.
This video is sufferingly pretentious as hell to me with Chef Cindi Pawclyn and the Stag’s Leap wine dude doing their thing. Reminds me of Martha Stewart who strikes me as a total snob as well. Ditto Ina Garten.
That aside, the dish and the restaurant itself are excellent and inviting if you ever land here for a visit.
This video is sufferingly pretentious as hell to me with Chef Cindi Pawclyn and the Stag’s Leap wine dude doing their thing. Reminds me of Martha Stewart who strikes me as a total snob as well. Ditto Ina Garten.
That aside, the dish and the restaurant itself are excellent and inviting if you ever land here for a visit.
No problem, Chuck. For me, it's about the recipe, not the chef/presentation. Cooking now, and have to go out right after, but I will definitely check out the video
Glad you liked it, but you barely made the deadline for the weekend :)