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NFT: What are you eating this weekend?

Bill in UT : 8/5/2022 1:05 am
Friday is a first attempt at a Milk Street recipe for Persian rice with chicken. Going to pair it with some leftover lentils/saag mix I made recently. The rice should come out with a nice crust on the bottom. I've tinkered with the recipe in advance to kick up the flavors some. Wish me luck :)
Saturday I have a wine pairing dinner with friends. My assignment is soup or salad, and I'm making a chilled tomato soup. Also making a tomato focaccia, which I love, to go with it. Bringing a Sauvignon Blanc and a Chianti.
Sunday is leftovers.
What are you all up to?
Today  
DG_89 : 8/5/2022 4:38 am : link
as usual is the last of Sunday's leftovers.

Tonight? Nachos. I have carne picada seasoned with store bought asada getting to room temperature as I type this. Gonna cook it with chopped onions, mushrooms and shredded Brussel sprouts. I sprinkle it over the tortillas top with shredded cheese and into the oven to get the cheese all melted and gooey. If I'm too tired from work I pop some Orville Redenbacher. The new Predator movie Prey drops on Hulu today I plan to watch it.

Tomorrow is chicken and waffles. I have my birds nice and seasoned and sitting in the fridge. Debating getting buttermilk to soak them in overnight. Either way I'm breaking out my grandmother's big cast iron skillet and deep frying those bad boys. The waffles are Eggo thick and fluffy blueberry. One day I might be adventurous and make my own.

Sunday dinner is chili Verde over white rice. I'm roasting pablanos and tomatillos in the oven for deepened flavor and to remove their skins. Once roasted and skinned they go in a blender with roasted onions, garlic and chicken stock. I then brown 4 packs of cubed pork shoulder in a mix of olive and vegetable oil, add chopped onions and the blended veggies. Salt and pepper to taste, bring it to a boil, lower to a simmer for 2 hours. Serving it with cornbread. Nothing fancy. 2 boxes of Jiffy.
Hamburgers, and hotdogs too,  
State Your Name : 8/5/2022 7:04 am : link
I want to have a barbecue.
good stuff Bill and DG.  
Victor in CT : 8/5/2022 8:33 am : link
and I'm always up for a good burger or hot dog SYN.

TBA tonight. It's brutally humid here, real dog days of AUG so may just order in a pizza and some apps.

kids coming tomorrow requesting grilled chicken and sausage. My herb plants are growing explosively, so will marinate chicken in olive oil, garlic, S&P, lemon juice, rosemary, thyme and oregano. Hot and sweet sausage wheels from Angelo's. WIfe doing sides, probably an orzo salad. Also have nice fresh corn from the garden of one of my daughter's clients.

off to Newport Sunday. Dinner at Mamma Luisa's. Then Bouchard on Monday, Black Pearl on Tuesday and either Scales and Shells or Cafe' Zelda on Wednesday.
Really enjoy going to Newport as well. So many good spots  
Jimmy Googs : 8/5/2022 9:58 am : link
to eat or just hang out and drink enjoying the harbor views. It's great to jog thru town and run along that cliff walk they built...usually early am before too many people were on it.

Bouchard and Black Pearl are a good joints...
RE: Really enjoy going to Newport as well. So many good spots  
Victor in CT : 8/5/2022 10:50 am : link
In comment 15772329 Jimmy Googs said:
Quote:
to eat or just hang out and drink enjoying the harbor views. It's great to jog thru town and run along that cliff walk they built...usually early am before too many people were on it.

Bouchard and Black Pearl are a good joints...


we go a couple of times a year. easy to get to and lots to do. LOVE Bouchard. We've been going there since 1994. Staying at the Inn too.

Cliff walk was damaged by the hurricanes last year so you have to detour about 1/3 of the way in from the Easton Beach side.
RE: RE: Really enjoy going to Newport as well. So many good spots  
Jimmy Googs : 8/5/2022 11:15 am : link
In comment 15772409 Victor in CT said:
Quote:
In comment 15772329 Jimmy Googs said:


Quote:


to eat or just hang out and drink enjoying the harbor views. It's great to jog thru town and run along that cliff walk they built...usually early am before too many people were on it.

Bouchard and Black Pearl are a good joints...



we go a couple of times a year. easy to get to and lots to do. LOVE Bouchard. We've been going there since 1994. Staying at the Inn too.

Cliff walk was damaged by the hurricanes last year so you have to detour about 1/3 of the way in from the Easton Beach side.


My wife and I always enjoyed sitting at the bar at Clark Cook House for drinks & dinner.

My sister in law says the new place to try is Gustov or something like that. An italian joint with great outdoor seating/views.

have fun!
RE: RE: RE: Really enjoy going to Newport as well. So many good spots  
Victor in CT : 8/5/2022 11:35 am : link
In comment 15772435 Jimmy Googs said:
Quote:
In comment 15772409 Victor in CT said:


Quote:


In comment 15772329 Jimmy Googs said:


Quote:


to eat or just hang out and drink enjoying the harbor views. It's great to jog thru town and run along that cliff walk they built...usually early am before too many people were on it.

Bouchard and Black Pearl are a good joints...



we go a couple of times a year. easy to get to and lots to do. LOVE Bouchard. We've been going there since 1994. Staying at the Inn too.

Cliff walk was damaged by the hurricanes last year so you have to detour about 1/3 of the way in from the Easton Beach side.



My wife and I always enjoyed sitting at the bar at Clark Cook House for drinks & dinner.

My sister in law says the new place to try is Gustov or something like that. An italian joint with great outdoor seating/views.

have fun!


thanks Jimmy. Maybe we'll try Clark Cook House on Wednesday. We always seem to forget about that one.
Love Persian style rice just can't beat the flavor Imo.  
bigblue1124 : 8/5/2022 11:38 am : link
Not cooking this weekend probably ordering out the entire time. One of my brilliant sous chefs made a really bad decision and caused me to have 2nd degree burns on 80% of my palms and fingers so I can’t even hold a knife let alone a pan. So, food delivery, Advil like skittles and tons of beer for me this weekend.

Hope everyone has a nice weekend.
Victor  
Jimmy Googs : 8/5/2022 12:15 pm : link
Clark Cooke is upscale, and may even still require jackets for men. But food is really good and the place has a good lively ambience, not stuffy at all.

Have had many a martini there...

:-)

We have a big pot of chicken noodle soup and another pot  
Jimmy Googs : 8/5/2022 12:21 pm : link
of meatballs & gravy. And plenty of pasta to choose from in the cupboard.

This stupid virus is running thru everybody in my house like shit thru a goose so we are all at various stages of being quarantined. But at least we won't be hungry...
Homemade pizza tonight.  
CRinCA : 8/5/2022 12:47 pm : link
Eggplant Parm tomorrow

Veal Milanese with saffron risotto on Sunday.

I’m feeling particularly Italian apparently.
RE: Victor  
Victor in CT : 8/5/2022 1:27 pm : link
In comment 15772491 Jimmy Googs said:
Quote:
Clark Cooke is upscale, and may even still require jackets for men. But food is really good and the place has a good lively ambience, not stuffy at all.

Have had many a martini there...

:-)


Speaking my language! Bouchard also has a dress code. Now I have to try it just for the martini!!
RE: Today  
Bill in UT : 8/5/2022 1:57 pm : link
In comment 15772226 DG_89 said:
Quote:
as usual is the last of Sunday's leftovers.

Tonight? Nachos. I have carne picada seasoned with store bought asada getting to room temperature as I type this. Gonna cook it with chopped onions, mushrooms and shredded Brussel sprouts. I sprinkle it over the tortillas top with shredded cheese and into the oven to get the cheese all melted and gooey. If I'm too tired from work I pop some Orville Redenbacher. The new Predator movie Prey drops on Hulu today I plan to watch it.

Tomorrow is chicken and waffles. I have my birds nice and seasoned and sitting in the fridge. Debating getting buttermilk to soak them in overnight. Either way I'm breaking out my grandmother's big cast iron skillet and deep frying those bad boys. The waffles are Eggo thick and fluffy blueberry. One day I might be adventurous and make my own.

Sunday dinner is chili Verde over white rice. I'm roasting pablanos and tomatillos in the oven for deepened flavor and to remove their skins. Once roasted and skinned they go in a blender with roasted onions, garlic and chicken stock. I then brown 4 packs of cubed pork shoulder in a mix of olive and vegetable oil, add chopped onions and the blended veggies. Salt and pepper to taste, bring it to a boil, lower to a simmer for 2 hours. Serving it with cornbread. Nothing fancy. 2 boxes of Jiffy.


All sounds good, DG. I made chicken and waffles once. I was nervous about it, but it tasted great.
RE: Hamburgers, and hotdogs too,  
Bill in UT : 8/5/2022 1:59 pm : link
In comment 15772234 State Your Name said:
Quote:
I want to have a barbecue.


I really miss having a burger and a couple of dogs- too many carb in the buns. I'll have a burger without the top bun, but you can't really do that with a hot dog.
RE: good stuff Bill and DG.  
Bill in UT : 8/5/2022 2:04 pm : link
In comment 15772277 Victor in CT said:
Quote:
and I'm always up for a good burger or hot dog SYN.

TBA tonight. It's brutally humid here, real dog days of AUG so may just order in a pizza and some apps.

kids coming tomorrow requesting grilled chicken and sausage. My herb plants are growing explosively, so will marinate chicken in olive oil, garlic, S&P, lemon juice, rosemary, thyme and oregano. Hot and sweet sausage wheels from Angelo's. WIfe doing sides, probably an orzo salad. Also have nice fresh corn from the garden of one of my daughter's clients.

off to Newport Sunday. Dinner at Mamma Luisa's. Then Bouchard on Monday, Black Pearl on Tuesday and either Scales and Shells or Cafe' Zelda on Wednesday.


Phoenix used to be known for it's really low humidity. No more. With all the building at planting, it's not like back East, but we get a lot of 60-70% days. Definitely worse than it was in Utah.
I've got some herbs growing all over the place-basil, rosemary, thyme, mint, and others, especially dill, that won't grow at all. And since they sell dill at the neighborhood nursery, you'd think they would grow here.
Have a great time in Newport, Victor.
RE: Love Persian style rice just can't beat the flavor Imo.  
Bill in UT : 8/5/2022 2:07 pm : link
In comment 15772456 bigblue1124 said:
Quote:
Not cooking this weekend probably ordering out the entire time. One of my brilliant sous chefs made a really bad decision and caused me to have 2nd degree burns on 80% of my palms and fingers so I can’t even hold a knife let alone a pan. So, food delivery, Advil like skittles and tons of beer for me this weekend.

Hope everyone has a nice weekend.


I've made Persian rice before, but I'm trying a simpler technique this time.
Really sorry about the burns, Scott. Feel better soon.
RE: We have a big pot of chicken noodle soup and another pot  
Bill in UT : 8/5/2022 2:09 pm : link
In comment 15772493 Jimmy Googs said:
Quote:
of meatballs & gravy. And plenty of pasta to choose from in the cupboard.

This stupid virus is running thru everybody in my house like shit thru a goose so we are all at various stages of being quarantined. But at least we won't be hungry...


Jimmy, if those 2 dishes don't get you well, nothing will. Hopefully everyone's feeling good soon.
RE: RE: Victor  
Jimmy Googs : 8/5/2022 2:54 pm : link
In comment 15772537 Victor in CT said:
Quote:
In comment 15772491 Jimmy Googs said:


Quote:


Clark Cooke is upscale, and may even still require jackets for men. But food is really good and the place has a good lively ambience, not stuffy at all.

Have had many a martini there...

:-)




Speaking my language! Bouchard also has a dress code. Now I have to try it just for the martini!!


words to live by...
RE: RE: good stuff Bill and DG.  
Victor in CT : 8/5/2022 4:14 pm : link
In comment 15772565 Bill in UT said:
Quote:
In comment 15772277 Victor in CT said:


Quote:


and I'm always up for a good burger or hot dog SYN.

TBA tonight. It's brutally humid here, real dog days of AUG so may just order in a pizza and some apps.

kids coming tomorrow requesting grilled chicken and sausage. My herb plants are growing explosively, so will marinate chicken in olive oil, garlic, S&P, lemon juice, rosemary, thyme and oregano. Hot and sweet sausage wheels from Angelo's. WIfe doing sides, probably an orzo salad. Also have nice fresh corn from the garden of one of my daughter's clients.

off to Newport Sunday. Dinner at Mamma Luisa's. Then Bouchard on Monday, Black Pearl on Tuesday and either Scales and Shells or Cafe' Zelda on Wednesday.



Phoenix used to be known for it's really low humidity. No more. With all the building at planting, it's not like back East, but we get a lot of 60-70% days. Definitely worse than it was in Utah.
I've got some herbs growing all over the place-basil, rosemary, thyme, mint, and others, especially dill, that won't grow at all. And since they sell dill at the neighborhood nursery, you'd think they would grow here.
Have a great time in Newport, Victor.


thank you buddy!
RE: RE: Love Persian style rice just can't beat the flavor Imo.  
bigblue1124 : 8/5/2022 5:25 pm : link
In comment 15772566 Bill in UT said:
Quote:
In comment 15772456 bigblue1124 said:


Quote:


Not cooking this weekend probably ordering out the entire time. One of my brilliant sous chefs made a really bad decision and caused me to have 2nd degree burns on 80% of my palms and fingers so I can’t even hold a knife let alone a pan. So, food delivery, Advil like skittles and tons of beer for me this weekend.

Hope everyone has a nice weekend.



I've made Persian rice before, but I'm trying a simpler technique this time.
Really sorry about the burns, Scott. Feel better soon.


Thanks Bill I appreciate that.
RE: RE: RE: Love Persian style rice just can't beat the flavor Imo.  
Bill in UT : 8/5/2022 6:00 pm : link
In comment 15772698 bigblue1124 said:
Quote:
In comment 15772566 Bill in UT said:


Quote:


In comment 15772456 bigblue1124 said:


Quote:


Not cooking this weekend probably ordering out the entire time. One of my brilliant sous chefs made a really bad decision and caused me to have 2nd degree burns on 80% of my palms and fingers so I can’t even hold a knife let alone a pan. So, food delivery, Advil like skittles and tons of beer for me this weekend.

Hope everyone has a nice weekend.



I've made Persian rice before, but I'm trying a simpler technique this time.
Really sorry about the burns, Scott. Feel better soon.



Thanks Bill I appreciate that.


When I was practicing dentistry, I was always super cautious about my hands. I could probably dice an onion at high speed like I see the chefs doing, but I also see them cutting themselves, so I just decided to go at a safe pace. I've still got that habit. I do still burn myself from time to time when I'm too stupid to put on gloves reaching into the oven :)
One good thing about my company we are huge on safety.  
bigblue1124 : 8/5/2022 6:33 pm : link
All our associates are required to wear cut gloves when using knives or slicers so cut are rare believe it or not. When I made the comment about my brilliant sous chef, I meant it he is one of my best and this was completely out of character for him just a brain fart, but he will be going through some reviewal training that’s for sure.

At work he had a large rondeau pan on our French cooktop which runs between 500 and 600 degrees for about an hour to sear meat and the last minute decided to change pans and placed it back into our clean pan rack. Procedure is to place it back in the dish area in the 3-compartment sink.
I was the first person to grab that 500 plus degree pan off the rack a minute later opened handed so really messed my hands up.
RE: RE: Victor  
Matt123 : 8/5/2022 7:19 pm : link
In comment 15772537 Victor in CT said:
Quote:
In comment 15772491 Jimmy Googs said:


Quote:


Clark Cooke is upscale, and may even still require jackets for men. But food is really good and the place has a good lively ambience, not stuffy at all.

Have had many a martini there...

:-)




Speaking my language! Bouchard also has a dress code. Now I have to try it just for the martini!!


On the fancy side, you guys may like the restaurant at Castle Hill Inn if you haven't tried it.

RE: RE: RE: Victor  
Victor in CT : 8/6/2022 6:59 am : link
In comment 15772790 Matt123 said:
Quote:
In comment 15772537 Victor in CT said:


Quote:


In comment 15772491 Jimmy Googs said:


Quote:


Clark Cooke is upscale, and may even still require jackets for men. But food is really good and the place has a good lively ambience, not stuffy at all.

Have had many a martini there...

:-)




Speaking my language! Bouchard also has a dress code. Now I have to try it just for the martini!!



On the fancy side, you guys may like the restaurant at Castle Hill Inn if you haven't tried it.


We have Matt thanks. It's excellent.

Clarke Cooke is only open Thurs-Sunday, so we won't be able to go this time.
Made the Persian rice with chicken last night  
Bill in UT : 8/6/2022 9:03 am : link
The flavors ended up good, so I'm glad I made changes to the recipe. But the rice did not crisp up like expected. This was made in the oven. I'm going to go back to making it on the stovetop, it seemed like the flame did a better crisping job than just the hot oven.
RE: Made the Persian rice with chicken last night  
bigblue1124 : 8/6/2022 1:43 pm : link
In comment 15773113 Bill in UT said:
Quote:
The flavors ended up good, so I'm glad I made changes to the recipe. But the rice did not crisp up like expected. This was made in the oven. I'm going to go back to making it on the stovetop, it seemed like the flame did a better crisping job than just the hot oven.


Curious what spices you added bill? And do you use a cast iron or regular pan? I do mine and bog in cast iron either on the stove or GE for a little smoke flavor. And with chicken I always add a little extra schmaltz or oil to help with crisping it up.
RE: RE: Made the Persian rice with chicken last night  
Bill in UT : 8/6/2022 2:52 pm : link
In comment 15773276 bigblue1124 said:
Quote:
In comment 15773113 Bill in UT said:


Quote:


The flavors ended up good, so I'm glad I made changes to the recipe. But the rice did not crisp up like expected. This was made in the oven. I'm going to go back to making it on the stovetop, it seemed like the flame did a better crisping job than just the hot oven.



Curious what spices you added bill? And do you use a cast iron or regular pan? I do mine and bog in cast iron either on the stove or GE for a little smoke flavor. And with chicken I always add a little extra schmaltz or oil to help with crisping it up.


The first recipe I made called for a Dutch oven, on the stove, and that came out crisp. Yesterday's called for a glass pie plate, 400 degrees, bottom shelf of oven. That only browned on the sides, not the bottom, and not really crunchy crispy. I going to go cast iron/stove next time, I think. I'm thinking of going sous vide with the chicken first, also, so that it doesn't have to cook in the rice.
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