Made my Korean slow-roasted pork butt for company Thursday and it went over great. Served with scallion sauce and a spicier gochujang based sauce, with rice and blistered green beans/with sesame topping. Had leftovers yesterday as a taco with avocado and cole slaw, and having again tomorrow as a taco with an Asian slaw. Also had leftovers the past 2 days of a terrific chocolate pots de creme from Thursday.
What have you been eating or drinking lately?
Moisten the fillets with lemon juice. Place them in a shallow, buttered glass baking dish, Add S&P then cover with thinly sliced shallots. Cover with breadcrumb & grated parmesan cheese mixture. Dot with butter then pour in white wine until about a third of the way up the fillets.
Bake uncovered in a 450 degree oven for 23-30 min.
Lots of ways to cook and eat em...and they are BIG!
It is. Pork shoulder and chicken thighs are my favorite meats. Incredibly versatile. Depending on the sauce and condiments, I can make this shreddable butt Asian, Mexican or plain ole American pulled pork with some bbq sauce. I can fry it and turn it into carnitas. And simple to do- the meat itself almost no ingredients and you can do it in your oven, slow cooker, Dutch oven or grill.
Thanks, BCD
Cavatappi with Beef Guazzetto - ( New Window )
I love Pappardelle noodles...
Moisten the fillets with lemon juice. Place them in a shallow, buttered glass baking dish, Add S&P then cover with thinly sliced shallots. Cover with breadcrumb & grated parmesan cheese mixture. Dot with butter then pour in white wine until about a third of the way up the fillets.
Bake uncovered in a 450 degree oven for 23-30 min.
Sounds delicious, Rob. Nice catch
Lots of ways to cook and eat em...and they are BIG!
Crap, Gforce, it looks like you bought a ton of them. You gonna have some of us over?
Leftovers are so underrated. So many dishes get better after they've sat for a day or 4. Your own biscuits, impressive :)
Thanks, DW
Pappardelle, especially homemade, is probably my favorite pasta. WTG, Chuck
That looks great, flapjack. I don't think I've ever made a bad meal from Lidia.
Moisten the fillets with lemon juice. Place them in a shallow, buttered glass baking dish, Add S&P then cover with thinly sliced shallots. Cover with breadcrumb & grated parmesan cheese mixture. Dot with butter then pour in white wine until about a third of the way up the fillets.
Bake uncovered in a 450 degree oven for 23-30 min.
that sounds great! and simple. perfect combo
All the food this weekend was excellent from the flounder rollatini on Friday, corned beef and cabbage on Saturday (made great sandwiches on rye with swiss and Gulden's, used the cabbage like lettuce), then the orrechiette with sausage and broccoli rabe on Sunday (and leftover yesterday). Big Sunday Surprise from Mrs. in CT were stuffed artichokes. She got them at Trader Joes. They were HUGE. She stuffed with bread crumbs, garlic, capers and olives, steamed in chicken broth and white wine.
Sfingi for St. Joseph's were amazing. forced myself to have 2 ;-)
I never imagined that someday I'd be cooking full time. I also never imagined I'd be eating Korean or Filipino food, or escargots :) Thankfully, Mrs. in UT does the clean-up
All the food this weekend was excellent from the flounder rollatini on Friday, corned beef and cabbage on Saturday (made great sandwiches on rye with swiss and Gulden's, used the cabbage like lettuce), then the orrechiette with sausage and broccoli rabe on Sunday (and leftover yesterday). Big Sunday Surprise from Mrs. in CT were stuffed artichokes. She got them at Trader Joes. They were HUGE. She stuffed with bread crumbs, garlic, capers and olives, steamed in chicken broth and white wine.
Sfingi for St. Joseph's were amazing. forced myself to have 2 ;-)
Glad everything turned out great, Victor. Whole artichokes are too much work for me, I stick to the marinated hearts from Costco :) I see a local market has Dover sole this week. Gotta pick some up.
I've never heard of White Bolognese. Care to elaborate Chuck?
I have a friend that makes White Puttanesca, which is basically Puttanesca that he leaves out the tomato, and adds artichoke hearts, and shiitake mushrooms.
Quote:
start a catering venture LOL.
All the food this weekend was excellent from the flounder rollatini on Friday, corned beef and cabbage on Saturday (made great sandwiches on rye with swiss and Gulden's, used the cabbage like lettuce), then the orrechiette with sausage and broccoli rabe on Sunday (and leftover yesterday). Big Sunday Surprise from Mrs. in CT were stuffed artichokes. She got them at Trader Joes. They were HUGE. She stuffed with bread crumbs, garlic, capers and olives, steamed in chicken broth and white wine.
Sfingi for St. Joseph's were amazing. forced myself to have 2 ;-)
Glad everything turned out great, Victor. Whole artichokes are too much work for me, I stick to the marinated hearts from Costco :) I see a local market has Dover sole this week. Gotta pick some up.
me too. that's why they are one of Mrs. In CT's specialties.
While I love traditional “Red” Bolognese, I like this for a change-up now and again.
http://recipesmostwanted.blogspot.com/search/label/Pastas
https://www.foodandwine.com/recipes/pappardelle-white-bolognese
Food Network
https://www.foodnetwork.com/recipes/food-network-kitchen/bolognese-bianco-3542630
https://www.foodandwine.com/recipes/pappardelle-white-bolognese
Food Network
https://www.foodnetwork.com/recipes/food-network-kitchen/bolognese-bianco-3542630
I didn't want to google, because I was hoping you's post a favorite of yours. I can't believe that I have never heard of it. It does look like a great dish though. I will definitely be trying it.