This thread is for everyone, whether you cooked it or ate it out or brought it in. I'd love to get some feedback though from the weekend thread guys on how the stuff they were planning turned out.
I had a terrific blackened salmon with blue cheese sauce on Saturday. How about you?
Stayed reasonably low carb on Sunday as well with a chicken piccata dish my wife put together.
Beach-time coming up in July so got to look decent...
I was also craving some onion sauce from those hot dog carts up north (we don't have many, if any, in Va). When I was in high school, I worked at one of those carts up at the beach in Ortley. So I did up a variation of that with a slight bbq angle (50/50 tomato paste / bbq sauce, BBQ seasonings, beer instead of water, creole mustard added too) and grilled up some Virginia Hot links. I made a Creole(ish) Mustard to go with the onion sauce on those Hot Link Sliders. I will be making these again.
Hey, Victor. I've only made caponata once, as far as I can tell. It was an Ina Garten recipe, a while back, and either I didn't love it or I forgot to update that I did, lol. Her's was put into the food processor to break it down for a dip/spread. Yours seems to be more of a side dish. I really like those ingredients, so I'm looking thru a bunch of recipes I have. Seems a lot like a Mediterranean flavored ratatouille.
I had to look up the La Caja China. Perfect for roasting whole pig, lol. Heat source is on top, it seemed. I wonder if anyone here uses them
Gotta buy a new bicycle pump, lol. Mr. in UT went to a cooking class back in NY a long time ago, when my kids were little. She made a Peking duck at home. Hung it over the tub in the kid's bathroom. They freaked out when they saw it the next morning. It was good, though. Never made one since.
Nothing like eating a great piece of bass
Going out for pizza tonight, to Brooklyn V's. Decent NY style pizza for AZ, but I'm sure it can't compare to what you had
Glad to hear it. Do they bring the bourbon when you cook?
I was also craving some onion sauce from those hot dog carts up north (we don't have many, if any, in Va). When I was in high school, I worked at one of those carts up at the beach in Ortley. So I did up a variation of that with a slight bbq angle (50/50 tomato paste / bbq sauce, BBQ seasonings, beer instead of water, creole mustard added too) and grilled up some Virginia Hot links. I made a Creole(ish) Mustard to go with the onion sauce on those Hot Link Sliders. I will be making these again.
I love that onion sauce, John. I made a Bobby Flay recipe of it several years ago. I have a jar of Sabrett's in my fridge right now :)
:notkidding:
https://www.youtube.com/watch?v=Z3ZAGBL6UBA - ( New Window )
Quote:
the grilled swordfish. 1 eggplant diced, 1 can diced tomatoes, chopped celery, garlic, onions, capers, kalamata olives, pine nuts, olive oil, salt an pepper, parsley. Sometimes she subs fennel for the celery or mint for the parsley.
Hey, Victor. I've only made caponata once, as far as I can tell. It was an Ina Garten recipe, a while back, and either I didn't love it or I forgot to update that I did, lol. Her's was put into the food processor to break it down for a dip/spread. Yours seems to be more of a side dish. I really like those ingredients, so I'm looking thru a bunch of recipes I have. Seems a lot like a Mediterranean flavored ratatouille.
Hi Bill. Definitely not a spread. Friday we just put right over the fish. Has many uses as an appetizer too with fresh mozzarella or assorted cheese and meats. I happily post the recipe but it's something where she usually just wings it. Always seems to work out.
Sounds pretty terrific
A favorite of mine
:notkidding: https://www.youtube.com/watch?v=Z3ZAGBL6UBA - ( New Window )
I still like them too, but I don't have very often. Too many carbs :)
Mole Verde with Pork and White Beans
Ingredients
For the Pork and Beans:
4 pounds country style ribs cut into 2-inch chunks, no bones
1 head of garlic cut in half lengthwise
1 white onion halved
3 bay leaves
10 black peppercorns
1 tablespoon kosher or coarse sea salt
1 pound dry small white beans such as navy beans
For the Mole Verde:
2 pounds tomatillos husked and rinsed
1 to 2 serrano or jalapeño chiles stemmed
3 garlic cloves
1/2 cup white onion coarsely chopped
1 teaspoon kosher or coarse sea salt
1/4 teaspoon freshly ground black pepper
4 whole cloves
4 cups of pork broth reserved from cooking the pork, divided
2 tablespoons vegetable oil
1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems (or cilantro)
1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
Chopped white onion to garnish
Thinly sliced radishes to garnish
Quartered limes to squeeze to garnish
Directions
To cook the pork and beans:
Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about 2- 2 1/2 hours. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.
To make the mole verde:
Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.