Tomorrow I'm just cooking for my teenaged grandson- burgers and tater tots. Saturday, we're having people over and I'm making hummus, mushrooms stuffed with hot sausage and cheddar, asopao, which is a rice entree with chicken and shrimp, plus bell peppers and peas and a Caribbean flavor- an Andrew Zimmern recipe which I've made before. For dessert, a favorite, chocolate pots de creme. Sunday, my son and granddaughter are visiting from Utah, and my dtr's family will be over, and I'm serving the leftover hummus and some ribs for apps. Back in the early 70's we went to Mama Leone's in the city and I ended up buying her son Gene's cookbook. There's one recipe from it that I've made for 50 years now, and that's spaghetti with a sauce of sausage, green bells, tomato, onions and eggplant. So that's on the menu. And with a couple of gluten frees, I'm making a favorite flourless chocolate cake for dessert.
What are you all up to?
For Palm Sunday making chicken scarpiello with sausage. probably some broccoli rabe or escarole we'll see what looks good.
TBA today and tomorrow depending on what looks good at the fish counter at Shop Rite for today, and if we feel like cooking tomorrow night.
I am going to make a boneless leg of lamb rubbed with ras el hanout and braised with cubed butternut squash and white raisins. Served over couscous (if we can find gluten free couscous). Easy recipe to prepare, just takes time. But well worth the effort.
Saturday, we have a bunch of family and some friends coming over for dinner after my nephew’s hockey game that we are all attending. He just finished his first season playing the game in pee-wee league. He is 12 and was incredible considering he had never played before. But he is a big 12-year-old though, so he is now playing in a new league 2 age groups above him in midget with kids 15-16 and still kicking butt.
So, after the game I am having everyone over. I picked up a nice whole brisket I am going to smoke and make burnt end baked beans with the point. Also making Cole slaw, deviled egg potato salad, and a creamy sweet green pea bacon salad. SIL is bringing dessert for the group.
Sunday, TBD I’m planning on leftovers but if none I’ll figure something out.
Hope everyone has a great weekend.
No fancy meats/grinds, no healthy added ingredients- going with ground chuck with standard binders and spices, and a ketchup glaze just because. Mashed potatoes and baby peas to go with it.
Sunday I’m figuring leftover meatloaf sandwiches on sliced sourdough. Can’t wait.
I'll be making a soup with it. Here is the recipe:
1 cup of Chicken stock
1 cup of water
Bring to slight boil, add
Sliced Carrots
Sliced Celery
1/4 tbsp of butter
1/4 tbsp of Olive oil
Lemon/garlic/pepper/salt seasoning (Kinder I think - use liberally)
2 crushed slices of habanero pepper
2 crushed cloves of garlic
1/2 cup of red onion small slices
then add the Drumsticks and cook for 10 mins, low simmer. (if the drumsticks are raw, I say cook for 40 mins, but I already baked mine so).
Squeeze 2 lemons in there at the end
Stir and have a food coma!
parm. Wife has luncheon on Saturday so pork roll cheese with homefries on the menue.
For Palm Sunday making chicken scarpiello with sausage. probably some broccoli rabe or escarole we'll see what looks good.
TBA today and tomorrow depending on what looks good at the fish counter at Shop Rite for today, and if we feel like cooking tomorrow night.
Hey, Victor. Chicken scarp is a favorite. Enjoy it
Good luck with the diet. I hope you're throwing some protein into those salads, at least sometimes. And watch the calories on some of those salad dressings
I am going to make a boneless leg of lamb rubbed with ras el hanout and braised with cubed butternut squash and white raisins. Served over couscous (if we can find gluten free couscous). Easy recipe to prepare, just takes time. But well worth the effort.
My SIL and dtr are GF. There are some decent products around now. That lamb might also go well over rice. Nice choice of seasoning, I don't see that mentioned very often. Love BN squash, but a pain in the ass to prep.
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A bit of a challenge because one of our guests is gluten free.
I am going to make a boneless leg of lamb rubbed with ras el hanout and braised with cubed butternut squash and white raisins. Served over couscous (if we can find gluten free couscous). Easy recipe to prepare, just takes time. But well worth the effort.
My SIL and dtr are GF. There are some decent products around now. That lamb might also go well over rice. Nice choice of seasoning, I don't see that mentioned very often. Love BN squash, but a pain in the ass to prep.
I agree about prep of BN Squash. I take the lazy way out and buy it cubed. Costs a little more but well worth the added expense.
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I'm sure it will all be great.
For Palm Sunday making chicken scarpiello with sausage. probably some broccoli rabe or escarole we'll see what looks good.
TBA today and tomorrow depending on what looks good at the fish counter at Shop Rite for today, and if we feel like cooking tomorrow night.
Hey, Victor. Chicken scarp is a favorite. Enjoy it
Thanks, it's one of mine too.
got dover sole for tonight. just doing simple bake with breadcrumbs and herbs. roasted asparagus and yellow spanish rice.
L'Chaim
Saturday, we have a bunch of family and some friends coming over for dinner after my nephew’s hockey game that we are all attending. He just finished his first season playing the game in pee-wee league. He is 12 and was incredible considering he had never played before. But he is a big 12-year-old though, so he is now playing in a new league 2 age groups above him in midget with kids 15-16 and still kicking butt.
So, after the game I am having everyone over. I picked up a nice whole brisket I am going to smoke and make burnt end baked beans with the point. Also making Cole slaw, deviled egg potato salad, and a creamy sweet green pea bacon salad. SIL is bringing dessert for the group.
Sunday, TBD I’m planning on leftovers but if none I’ll figure something out.
Hope everyone has a great weekend.
Hey, Scott. I'm sure the bolognese will be great. The hockey dinner sounds terrific also. Costco didn't have any brisket flats this week and Mrs. in UT needed one for Passover, so I bought a 19 lb packer. I separated the point and flat. It's never as easy as the videos, lol. She just finished cooking the flat, and I smoked the point, then finished with a crutch in my Anova oven. I'll cut it up in a little while and finish as burnt ends on Sunday.
I used to be a huge hockey fan. I learned to skate in my 30's and over a 2 year period I played with friends. Problem was that we could only get ice time on LI at midnight in Jan-Feb on Friday nights. F'in cold. Plus I had to be at work at 8am Saturday, so it didn't last very long. :)
No fancy meats/grinds, no healthy added ingredients- going with ground chuck with standard binders and spices, and a ketchup glaze just because. Mashed potatoes and baby peas to go with it.
Sunday I’m figuring leftover meatloaf sandwiches on sliced sourdough. Can’t wait.
Chuck, I just made Bill's Quick Meatloaf this past week. Really go basic. Here's my recipe.
2 pounds ground beef
2 eggs
1 cup bread or saltine (20) crumbs soaked in milk
1/4 cup chopped dried onion
1 Tbs garlic powder
1 Tbs dijon mustard
1 Tbs worsty sauce
1/4 cup bbq sauce
1 Tbs S&P
ketchup, bbq sauce, worsty sauce, cider vinegar- for glaze
Directions:
2 pounds ground beef
2 eggs
1 cup bread or saltine (20) crumbs soaked in milk
1/4 cup chopped dried onion (the dehydrated stuff)
1 Tbs garlic powder
1 Tbs dijon mustard
1 Tbs worsty sauce
1/4 cup bbq sauce
1 Tbs S&P
ketchup, bbq sauce, worsty sauce, cider vinegar- for glaze.
I eyeball the glaze, but it's probably 3 parts ketchup and bbq sauce, 1 part worsty and vinegar. I think it just about as good as my more involved versions.
I'll be making a soup with it. Here is the recipe:
1 cup of Chicken stock
1 cup of water
Bring to slight boil, add
Sliced Carrots
Sliced Celery
1/4 tbsp of butter
1/4 tbsp of Olive oil
Lemon/garlic/pepper/salt seasoning (Kinder I think - use liberally)
2 crushed slices of habanero pepper
2 crushed cloves of garlic
1/2 cup of red onion small slices
then add the Drumsticks and cook for 10 mins, low simmer. (if the drumsticks are raw, I say cook for 40 mins, but I already baked mine so).
Squeeze 2 lemons in there at the end
Stir and have a food coma!
The soup looks good, Gforce. Personally, I wouldn't spend a premium on seasoned drumsticks to put in a soup.
parm. Wife has luncheon on Saturday so pork roll cheese with homefries on the menue.
You're using certified San Marzanos, right? :) I actually found them cheaper at Trader Joe's this week than at my big store grocery.
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In comment 16078988 johnnyb said:
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A bit of a challenge because one of our guests is gluten free.
I am going to make a boneless leg of lamb rubbed with ras el hanout and braised with cubed butternut squash and white raisins. Served over couscous (if we can find gluten free couscous). Easy recipe to prepare, just takes time. But well worth the effort.
My SIL and dtr are GF. There are some decent products around now. That lamb might also go well over rice. Nice choice of seasoning, I don't see that mentioned very often. Love BN squash, but a pain in the ass to prep.
I agree about prep of BN Squash. I take the lazy way out and buy it cubed. Costs a little more but well worth the added expense.
Personally, I find the taste of sweet potatoes very similar the BN squash, and easier for me to work with
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In comment 16078939 Victor in CT said:
Quote:
I'm sure it will all be great.
For Palm Sunday making chicken scarpiello with sausage. probably some broccoli rabe or escarole we'll see what looks good.
TBA today and tomorrow depending on what looks good at the fish counter at Shop Rite for today, and if we feel like cooking tomorrow night.
Hey, Victor. Chicken scarp is a favorite. Enjoy it
Thanks, it's one of mine too.
got dover sole for tonight. just doing simple bake with breadcrumbs and herbs. roasted asparagus and yellow spanish rice.
I think I mentioned that I was getting Dover sole last week. When I got to the store they hadn't had their delivery yet so I didn't get any :(
Tomorrow for breakfast I am going to make an omelette using some chorizo that I ordered from the Portugalia Market Place in Fall River MA. Really good chorizo.
On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had. Probably pair it up with some grilled vegetables, and maybe a chimichurri.
Link - ( New Window )
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Drew’s blackened shrimp salad sounds damn good btw.
Tomorrow for breakfast I am going to make an omelette using some chorizo that I ordered from the Portugalia Market Place in Fall River MA. Really good chorizo.
On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had. Probably pair it up with some grilled vegetables, and maybe a chimichurri.
Sounds great, Drew. That's just shrimp with some Cajun rub, grilled or fried? If's not your Voodoo shrimp? I thought you were a big fan of Iberico pork. You like this better? One of these days I've gotta treat myself to some top-notch pork.
Looks delicious, Eric. Brisket with peppers and onions. Poblanos are a nice choice. Brisket and pork shoulder both make great tacos.
Drew’s blackened shrimp salad sounds damn good btw.
Now that I've found low carb bread, I can finally eat meatloaf sandwiches again. A treat
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a salad with iceberg lettuce, a surprisingly good plum tomato, using some leftover Tzatziki sauce as the dressing. I also had about a lb. of leftover blackened shrimp that I mixed in cold. Very good salad.
Tomorrow for breakfast I am going to make an omelette using some chorizo that I ordered from the Portugalia Market Place in Fall River MA. Really good chorizo.
On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had. Probably pair it up with some grilled vegetables, and maybe a chimichurri.
Sounds great, Drew. That's just shrimp with some Cajun rub, grilled or fried? If's not your Voodoo shrimp? I thought you were a big fan of Iberico pork. You like this better? One of these days I've gotta treat myself to some top-notch pork.
Iberico - Yes to that any day, but to me the flavor Iberico is 'beefier'. The Berkshire is pure pork flavor, especially the fat after it has been rendered out over hardwood charcoal. I wish I had a live fire grill at work, but the commercial codes with that here in NJ are ridiculous.
Blackened shrimp, yes heavily seasoned with cajun seasoning, then seared in very hot cast iron.
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In comment 16079568 smshmth8690 said:
Quote:
a salad with iceberg lettuce, a surprisingly good plum tomato, using some leftover Tzatziki sauce as the dressing. I also had about a lb. of leftover blackened shrimp that I mixed in cold. Very good salad.
Tomorrow for breakfast I am going to make an omelette using some chorizo that I ordered from the Portugalia Market Place in Fall River MA. Really good chorizo.
On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had. Probably pair it up with some grilled vegetables, and maybe a chimichurri.
Sounds great, Drew. That's just shrimp with some Cajun rub, grilled or fried? If's not your Voodoo shrimp? I thought you were a big fan of Iberico pork. You like this better? One of these days I've gotta treat myself to some top-notch pork.
Iberico - Yes to that any day, but to me the flavor Iberico is 'beefier'. The Berkshire is pure pork flavor, especially the fat after it has been rendered out over hardwood charcoal. I wish I had a live fire grill at work, but the commercial codes with that here in NJ are ridiculous.
Blackened shrimp, yes heavily seasoned with cajun seasoning, then seared in very hot cast iron.
Drew, if I really wanted to appreciate the Berkshire pork, what would be the best cut to go with?
I assume you meant "meds" :) Egg noodles is an interesting choice. It should be good
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In comment 16079587 Bill in UT said:
Quote:
In comment 16079568 smshmth8690 said:
Quote:
a salad with iceberg lettuce, a surprisingly good plum tomato, using some leftover Tzatziki sauce as the dressing. I also had about a lb. of leftover blackened shrimp that I mixed in cold. Very good salad.
Tomorrow for breakfast I am going to make an omelette using some chorizo that I ordered from the Portugalia Market Place in Fall River MA. Really good chorizo.
On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had. Probably pair it up with some grilled vegetables, and maybe a chimichurri.
Sounds great, Drew. That's just shrimp with some Cajun rub, grilled or fried? If's not your Voodoo shrimp? I thought you were a big fan of Iberico pork. You like this better? One of these days I've gotta treat myself to some top-notch pork.
Iberico - Yes to that any day, but to me the flavor Iberico is 'beefier'. The Berkshire is pure pork flavor, especially the fat after it has been rendered out over hardwood charcoal. I wish I had a live fire grill at work, but the commercial codes with that here in NJ are ridiculous.
Blackened shrimp, yes heavily seasoned with cajun seasoning, then seared in very hot cast iron.
Drew, if I really wanted to appreciate the Berkshire pork, what would be the best cut to go with?
Great question. I love the rack roasted whole, then cut into chops, but for the most pork flavor, if you can get them, just roast a rack of ribs. I know you like to slow roast ribs in the oven, and that's the way to go. Don't get me wrong, the ribs, or butt for that matter, are excellent smoked low & slow, but for pure pork flavor, slow roast a full rack of Berkshire ribs in the oven is ridiculously good.. Simple seasoning as well, salt, pepper, and maybe a little granulated garlic. If you do them, let me know what you think!
Drew, if I really wanted to appreciate the Berkshire pork, what would be the best cut to go with?
Great question. I love the rack roasted whole, then cut into chops, but for the most pork flavor, if you can get them, just roast a rack of ribs. I know you like to slow roast ribs in the oven, and that's the way to go. Don't get me wrong, the ribs, or butt for that matter, are excellent smoked low & slow, but for pure pork flavor, slow roast a full rack of Berkshire ribs in the oven is ridiculously good.. Simple seasoning as well, salt, pepper, and maybe a little granulated garlic. If you do them, let me know what you think!
For the ribs, I prefer spareribs. Are you suggesting that or baby back, or it doesn't matter?
Doesn't ragu have meat in it? I'm confused about what the meatless sauce is for
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Drew, if I really wanted to appreciate the Berkshire pork, what would be the best cut to go with?
Great question. I love the rack roasted whole, then cut into chops, but for the most pork flavor, if you can get them, just roast a rack of ribs. I know you like to slow roast ribs in the oven, and that's the way to go. Don't get me wrong, the ribs, or butt for that matter, are excellent smoked low & slow, but for pure pork flavor, slow roast a full rack of Berkshire ribs in the oven is ridiculously good.. Simple seasoning as well, salt, pepper, and maybe a little granulated garlic. If you do them, let me know what you think!
For the ribs, I prefer spareribs. Are you suggesting that or baby back, or it doesn't matter?
Definitely spare ribs. I like my pork chop bones (baby backs) with the chop still attached.
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In comment 16080070 smshmth8690 said:
Quote:
Drew, if I really wanted to appreciate the Berkshire pork, what would be the best cut to go with?
Great question. I love the rack roasted whole, then cut into chops, but for the most pork flavor, if you can get them, just roast a rack of ribs. I know you like to slow roast ribs in the oven, and that's the way to go. Don't get me wrong, the ribs, or butt for that matter, are excellent smoked low & slow, but for pure pork flavor, slow roast a full rack of Berkshire ribs in the oven is ridiculously good.. Simple seasoning as well, salt, pepper, and maybe a little granulated garlic. If you do them, let me know what you think!
For the ribs, I prefer spareribs. Are you suggesting that or baby back, or it doesn't matter?
Definitely spare ribs. I like my pork chop bones (baby backs) with the chop still attached.
Thanks, Drew. Would you happen to know a retail place online that I can trust to order from?
That order came across my desk and I did wonder how you were going to prepare it. Never really thought about roasting the whole rack. Could not get any easier.
They used to supply individual chops but haven't seen those for a while due to labor shortage and the fact that they sell the racks all day long. Box of Racks just too much for me.
Bill- company is Heritage Berkshire in Iowa, may be a store link on their site.
Email me if you like as we have a retail site as well.
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On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had.
That order came across my desk and I did wonder how you were going to prepare it. Never really thought about roasting the whole rack. Could not get any easier.
They used to supply individual chops but haven't seen those for a while due to labor shortage and the fact that they sell the racks all day long. Box of Racks just too much for me.
Bill- company is Heritage Berkshire in Iowa, may be a store link on their site.
Email me if you like as we have a retail site as well.
There you go Bill, I also sent you a link to A-Trains place of work.
Roasting the rack whole is a great way to do it, unless the rack is a lot thicker on the shoulder end. In that case I cut the rack into 2 pieces, about 3/5's of the way from the smaller end (about 4 bones). Then I either put the thicker/fattier piece in a hotter spot on the pellet cooker, or just cook it longer. Fantastic.
This weekend I went off plan. I just cut two massive chops off of the shoulder end (about 24oz each) seared them in cast iron, then roasted them in the pan for about 20 minutes.There was a lot of fat left in the pan, that I saved for another use. Might grill the leaner chops tonight, even though the word 'leaner' really doesn't apply.
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On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had.
That order came across my desk and I did wonder how you were going to prepare it. Never really thought about roasting the whole rack. Could not get any easier.
They used to supply individual chops but haven't seen those for a while due to labor shortage and the fact that they sell the racks all day long. Box of Racks just too much for me.
Bill- company is Heritage Berkshire in Iowa, may be a store link on their site.
Email me if you like as we have a retail site as well.
Thanks A-train, Drew. I'm out of town, on my phone, so I'll check things out when I get home
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On Sunday I am planning on cooking a rack of Kurobuta/Berkshire Pork that I will steal from work (haha). A-Train, if your reading this, you know what I'm writing about. It is seriously just about the best pork I've ever had.
That order came across my desk and I did wonder how you were going to prepare it. Never really thought about roasting the whole rack. Could not get any easier.
They used to supply individual chops but haven't seen those for a while due to labor shortage and the fact that they sell the racks all day long. Box of Racks just too much for me.
Bill- company is Heritage Berkshire in Iowa, may be a store link on their site.
Email me if you like as we have a retail site as well.
A-Train, thanks. I bookmarked the site. Seems to be retail sales.