Friends over tomorrow who don't eat meat, so I'm making Tuscan shrimp- it's shrimp with a spinach/sundried tomatoes cream sauce. I've made the salmon version of it and really enjoyed it. Serving it over spaghetti squash to keep the carbs down. Also making potato knish dumplings- a knish filling in a wanton wrapper, steamed and fried. I did a trial run a couple of weeks ago and liked it. It came of of my challenge to myself to create some "new" items. Serving with sour cream. For dessert I made some rye chocolate chip cookies that I saw on Milk Street recently that got great reviews. Haven't tasted them yet.
Saturday, as I've discussed, I'm smoking a lamb breast along with Drew's Black bbq sauce.
Sunday my dtr's family is coming over and she asked for Chicken Vesuvio- a pretty simple chicken and potato traybake. Their favorite guac, and a flourless chocolate cake for the gluten-frees, which fortunately happens to be delicious.
What are you all up to this non-NFL weekend?
having a roasted whole branzino tonight with linguine garlic and oil, and a salad.
my brother is coming tomorrow for dinner so we're making NY Strip in chestnut and porcini mushroom sauce. has shallot, brandy and a touch of cream. polenta with rosemary and whatever green looks good at Shop Rite today. Mrs. in CT making warm spinach/artichoke dip with jalapeno for an app, will also have some cheeses to pick on.
DOing all the shopping before lunch today to beat the frigid cold weather.
probably order in or go out on Sunday so TBD there
Tomorrow is dogs with mustard and kraut. Simplicity at it's best
Sunday dinner is grilled leg of lamb with potatoes and broccoli. The lamb's been demusked and marinated with olive oil, rosemary, thyme, sage and roasted shallots and garlic. I salt and pepper the meat before throwing it on the grill and cook to medium rare. The potatoes are par boiled then cut bite sized the day before. They're put in a pan with a mix of equal parts olive and vegetable oil to get crispy. While they're browning I throw in onions and garlic ghat were roughly chopped. I'm pondering adding broccoli rabe to it. The broccoli crowns will be blanched. Nothing fancy
having a roasted whole branzino tonight with linguine garlic and oil, and a salad.
my brother is coming tomorrow for dinner so we're making NY Strip in chestnut and porcini mushroom sauce. has shallot, brandy and a touch of cream. polenta with rosemary and whatever green looks good at Shop Rite today. Mrs. in CT making warm spinach/artichoke dip with jalapeno for an app, will also have some cheeses to pick on.
DOing all the shopping before lunch today to beat the frigid cold weather.
probably order in or go out on Sunday so TBD there
Victor, all those items would go great, but she just wants a simple Vesuvio. I love Branzino. Mrs. in UT stopped into the new Costco here and said they have a larger fish dept. I'll have to check out what they're carrying.
That steak dinner sounds great. Enjoy.
I hear it's pretty chilly back East. I'm right in the middle of bbq season :)
I hope it's not too cold to ski. I remember one weekend at Loon when we couldn't stay outside for more than one run at a time. Mostly skied Stratton. I guess it's been a good winter for snow, even if man-made
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that's always been a staple dish for us growing up, my wife still makes it. works well with sausage too.
having a roasted whole branzino tonight with linguine garlic and oil, and a salad.
my brother is coming tomorrow for dinner so we're making NY Strip in chestnut and porcini mushroom sauce. has shallot, brandy and a touch of cream. polenta with rosemary and whatever green looks good at Shop Rite today. Mrs. in CT making warm spinach/artichoke dip with jalapeno for an app, will also have some cheeses to pick on.
DOing all the shopping before lunch today to beat the frigid cold weather.
probably order in or go out on Sunday so TBD there
Victor, all those items would go great, but she just wants a simple Vesuvio. I love Branzino. Mrs. in UT stopped into the new Costco here and said they have a larger fish dept. I'll have to check out what they're carrying.
That steak dinner sounds great. Enjoy.
I hear it's pretty chilly back East. I'm right in the middle of bbq season :)
BBQ sounds nice. It's about 20 degrees here now with 30 MPH Winds. supposed to hit 0 tonight with -20ish wind chill. Have plenty of firewood and Scotch so bring it on.
Tomorrow is dogs with mustard and kraut. Simplicity at it's best
Sunday dinner is grilled leg of lamb with potatoes and broccoli. The lamb's been demusked and marinated with olive oil, rosemary, thyme, sage and roasted shallots and garlic. I salt and pepper the meat before throwing it on the grill and cook to medium rare. The potatoes are par boiled then cut bite sized the day before. They're put in a pan with a mix of equal parts olive and vegetable oil to get crispy. While they're browning I throw in onions and garlic ghat were roughly chopped. I'm pondering adding broccoli rabe to it. The broccoli crowns will be blanched. Nothing fancy
I bought some dogs the other day to make franks in blankets for the SB.
That leg of lamb dinner sounds outstanding. Enjoy it (all week :) )
We had a friend do homemade one year and it was just meh. Mrs. in UT always overbuys, I've got one or more unopened jars in the pantry. I really like it, with horseradish, but I always forget to finish the leftovers.
try it tastes just like italian Astuffalas (SP)
try it, tastes just like italian Astuffalas (SP)
Sunday, I am doing skirt steak chimichurri, with garlic, fingerling potato confit with char roasted green beans & grape tomato.
Hope all has a nice weekend.
try it, tastes just like italian Astuffalas (SP)
I'll have to live vicariously through you, gtt. I try to avoid breakfast in general, and carbs for breakfast in particular.
Sunday, I am doing skirt steak chimichurri, with garlic, fingerling potato confit with char roasted green beans & grape tomato.
Hope all has a nice weekend.
Grey Pilgrim would probably kill for that Kielbasa, Scott. Mrs. in UT is a big chimichurra fan- for Valentine's Day I'm making a rack of lamb with a charmoula sauce- parsley and cilantro.
Mushrooms are cooked in oil/butter/garlic--i also added shallots and splash or two of white wine.
CHeese steaks I used some strips I found on sale --lots of red (bell I think, not hot) pepper and onion. Added some garlic to the pepper/onion saute at the very end. Provolone on top. Then drizzled cheese whiz on the whole thing once in the hoagie roll. IN short, perfection. Leftovers for 2 more dinners.
Mushrooms are cooked in oil/butter/garlic--i also added shallots and splash or two of white wine.
CHeese steaks I used some strips I found on sale --lots of red (bell I think, not hot) pepper and onion. Added some garlic to the pepper/onion saute at the very end. Provolone on top. Then drizzled cheese whiz on the whole thing once in the hoagie roll. IN short, perfection. Leftovers for 2 more dinners.
mmmmmmm, sounds yummy. Gotta get that recipe for cheesesteak to Lester in MD