Saturday, I'm having friends over and I'm making a 4 course meal plus flatbread, which I'll start preparing on Friday. So, Friday I'm going simple- my salmon croquettes with spaghetti squash and maybe spaghetti for Mrs. in UT. Saturday's dinner will be a Mediterranean theme. An appetizer of a spicy goat/feta cheese dip, then a watermelon salad. The main is going to be moussaka, which I haven't made in ages, this time from a Michael Symon recipe, cause he's Greek. Last time I did Bobby Flay. Dessert is going to be one I love, a Spanish almond cake- I might even take it over chocolate :) Sunday looks like leftovers.
What are you all up to? Do your back yards still smell like bbq?
Tonight is a pastrami salmon sandwich. It sounds odd but I saw it on an episode of Michael Symon's Burgers, Brew & Que. I start by toasting peppercorns, mustard, fennel and coriander seeds then popping them in the spice grinder. I add smoked paprika, mix and rub the salmon. I cooked it in a non stick pan flesh down first then flip. Once the skin is crisped I use a spatula to separate the meat and skin. The fish goes on a well mayo'd bun and topped with a slice of tomato. I'm having it with chips. Just don't know what kind yet.
The fish theme continues tomorrow. Fish sandwiches yet again. This time breaded fish "portions". Think along the lines of McDonald's filet-o-fish. I saw them on sale at Stop and Shop a couple weeks ago and thought why not. The buns will be lubricated with tartar sauce and the fish topped with one of my many hot sauces, smoked gruyere and a tomato slice. Serving them with fries and rings.
The fish theme concludes with Sunday dinner. Smoked salmon fillets with roasted potatoes and carrots. I'm getting 2 full salmon fillets and rubbing them with a marinade of olive oil, dill, lemon juice and zest, garlic and shallots. I do that Saturday night. Sunday before cooking I salt and pepper the fish then it's off to the smoker for 45 minutes to an hour. I use alder chips. The potatoes are coated in olive oil, dill, chive and roasted and raw onions and garlic. They roast in a 350 degree oven for an hour. The carrots are boiled and then mixed with a tarragon and garlic butter
a toasted bun sandwich with butter & creamy gorgonzola cheese.
Absence of wifey makes the heart grow fonder and allows son and I to eat Italian for a few days!
I like to go heavy protein and vegetables and somewhat light on the rice as far as proportions. Drew may kill me for this, but I also put okra in it as well. I know it’s typically used in gumbo, not Jambalaya, but I like okra and it’s an easy way to get in an extra vegetable.
I have a rack of baby backs I need to use so I’ll be doing some sort of “Cajun Ribs” alongside.
Laissez les bons temps rouler!
Mrs. in CT and I alone tomorrow, prob do a florentine style porterhouse on the grill, maybe a spinach salad on the side with bacon, red onion, olives, sliced egg, warm vinegrette.
Sunday a light pasta and salad. we were in Miami Beach this past weekend and ate and drank very well, so going a bit light this week.
Hard to have a bad meal in NOLA as long as you avoid the tourist traps
I like to go heavy protein and vegetables and somewhat light on the rice as far as proportions. Drew may kill me for this, but I also put okra in it as well. I know it’s typically used in gumbo, not Jambalaya, but I like okra and it’s an easy way to get in an extra vegetable.
I have a rack of baby backs I need to use so I’ll be doing some sort of “Cajun Ribs” alongside.
Laissez les bons temps rouler!
OKRA!!!!! Actually, sounds like it works well, maybe my new vegetarian menu item will be vegetable jambalaya.... So you've got chicken, shrimp, andouille, okra, and the trinity, please don't forget the Pope!
Hard to have a bad meal in NOLA as long as you avoid the tourist traps
GW Fins is a great seafood house, even if it might get a lot of tourists.
Tonight is a pastrami salmon sandwich. It sounds odd but I saw it on an episode of Michael Symon's Burgers, Brew & Que. I start by toasting peppercorns, mustard, fennel and coriander seeds then popping them in the spice grinder. I add smoked paprika, mix and rub the salmon. I cooked it in a non stick pan flesh down first then flip. Once the skin is crisped I use a spatula to separate the meat and skin. The fish goes on a well mayo'd bun and topped with a slice of tomato. I'm having it with chips. Just don't know what kind yet.
The fish theme continues tomorrow. Fish sandwiches yet again. This time breaded fish "portions". Think along the lines of McDonald's filet-o-fish. I saw them on sale at Stop and Shop a couple weeks ago and thought why not. The buns will be lubricated with tartar sauce and the fish topped with one of my many hot sauces, smoked gruyere and a tomato slice. Serving them with fries and rings.
The fish theme concludes with Sunday dinner. Smoked salmon fillets with roasted potatoes and carrots. I'm getting 2 full salmon fillets and rubbing them with a marinade of olive oil, dill, lemon juice and zest, garlic and shallots. I do that Saturday night. Sunday before cooking I salt and pepper the fish then it's off to the smoker for 45 minutes to an hour. I use alder chips. The potatoes are coated in olive oil, dill, chive and roasted and raw onions and garlic. They roast in a 350 degree oven for an hour. The carrots are boiled and then mixed with a tarragon and garlic butter
So, fish every day for the week? Good luck :) Sound like some good preparations.
a toasted bun sandwich with butter & creamy gorgonzola cheese.
That's certainly something a little different for breakfast :)
Absence of wifey makes the heart grow fonder and allows son and I to eat Italian for a few days!
yeah, I use the few times that Mrs. in UT is out of town to make myself some favorites that she doesn't care for
Slow day? :)
I like to go heavy protein and vegetables and somewhat light on the rice as far as proportions. Drew may kill me for this, but I also put okra in it as well. I know it’s typically used in gumbo, not Jambalaya, but I like okra and it’s an easy way to get in an extra vegetable.
I have a rack of baby backs I need to use so I’ll be doing some sort of “Cajun Ribs” alongside.
Laissez les bons temps rouler!
I can't find andouille here. I use hot sausage links from Earl Campbell, they're pretty good. Just had one for breakfast with some soft scrambled eggs
Mrs. in CT and I alone tomorrow, prob do a florentine style porterhouse on the grill, maybe a spinach salad on the side with bacon, red onion, olives, sliced egg, warm vinegrette.
Sunday a light pasta and salad. we were in Miami Beach this past weekend and ate and drank very well, so going a bit light this week.
Is the air quality ok to watch the game? I assume they serve those steak sandwiches at the stadium. Have a great time and a nice weekend, Victor. Your weekend menu looks pretty good.
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going to the Yankee game tonight with my friend on his corp seats. Not sure if in the real seats or lux box. if real seats, Lobel's Steak sandwiches for sure.
Mrs. in CT and I alone tomorrow, prob do a florentine style porterhouse on the grill, maybe a spinach salad on the side with bacon, red onion, olives, sliced egg, warm vinegrette.
Sunday a light pasta and salad. we were in Miami Beach this past weekend and ate and drank very well, so going a bit light this week.
Is the air quality ok to watch the game? I assume they serve those steak sandwiches at the stadium. Have a great time and a nice weekend, Victor. Your weekend menu looks pretty good.
Air is much better today. Lobel's is in the Stadium in the LF corner area, but I was just informed that we are in the Luxury Box so inside with full food and drinks covered.
Thanks for the good wishes, enjoy your weekend feast.
Breakfast on Sunday is a concoction they made with their breakfast sausage mixed with bacon, topped with cheddar and a hot honey run. Made into a mini loaf. Bake that and use it on an egg sandwich.
Mmmmm. Love my butcher.
Sounds great. Don't wear a white shirt
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that I haven’t made any related dishes lately. So tomorrow I’m making a Creole (with tomatoes) Jambalaya. Got chicken, Andouille sausage and a pile of Red Argentinian shrimp all set. Just need to prep the “trinity” and I’m ready to roll.
I like to go heavy protein and vegetables and somewhat light on the rice as far as proportions. Drew may kill me for this, but I also put okra in it as well. I know it’s typically used in gumbo, not Jambalaya, but I like okra and it’s an easy way to get in an extra vegetable.
I have a rack of baby backs I need to use so I’ll be doing some sort of “Cajun Ribs” alongside.
Laissez les bons temps rouler!
OKRA!!!!! Actually, sounds like it works well, maybe my new vegetarian menu item will be vegetable jambalaya.... So you've got chicken, shrimp, andouille, okra, and the trinity, please don't forget the Pope!
Had to look that up :) So, garlic is the Pope
I always like vegetarian dishes that have beans, plus they give you some protein. And staying with Cajun heat, there are some nice Indian curries. Not that you need help, lol
Sounds like a low carb weekend
:thumbup:
Breakfast on Sunday is a concoction they made with their breakfast sausage mixed with bacon, topped with cheddar and a hot honey run. Made into a mini loaf. Bake that and use it on an egg sandwich.
Mmmmm. Love my butcher.
Sounds terrific. Your butcher have his own shop, or is he employed by a supermarket? Not many self-standing these days
:thumbup:
Does Ina have a recipe for fresh shark?
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So that looks to be on the menu this weekend..
:thumbup:
Does Ina have a recipe for fresh shark?
That I don't know!
lol
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A ribeye stuffed with their homemade sausage with roasted red peppers and provolone. Seer it then bake it. That should be good.
Breakfast on Sunday is a concoction they made with their breakfast sausage mixed with bacon, topped with cheddar and a hot honey run. Made into a mini loaf. Bake that and use it on an egg sandwich.
Mmmmm. Love my butcher.
Sounds terrific. Your butcher have his own shop, or is he employed by a supermarket? Not many self-standing these days
Actually free standing. Surprisingly there’s a couple near me. Triano’s is where I go. They’ve helped me learn how to better cook and smoke meat, about better cuts and how to pair rubs and meat. It’s great. And it’s next door to the best small bakery in town 😁
I used to use crumbles, but since I learned about cellulose in all the crumbled/shredded cheeses, I don't use any of them anymore. I've been using the Costco brand, organic, 100% sheep's milk, made in Greece, packaged in water. Probably not the best brand on the market, but it's a big step up for me and it's pretty good
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I usually get dodoni. It hits the spot
I used to use crumbles, but since I learned about cellulose in all the crumbled/shredded cheeses, I don't use any of them anymore. I've been using the Costco brand, organic, 100% sheep's milk, made in Greece, packaged in water. Probably not the best brand on the market, but it's a big step up for me and it's pretty good
Fair enough, although i do recommend getting Dodoni. You can find it in shop rite and other markets. The difference in taste will be Obvious. Also, feta cheese is great next to eggs or Mediterranean salad or just as a snack with Olives. I eat it all the time and it lasts on the briney container. Just my recommendation.
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In comment 16130813 Festina Lente said:
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I usually get dodoni. It hits the spot
I used to use crumbles, but since I learned about cellulose in all the crumbled/shredded cheeses, I don't use any of them anymore. I've been using the Costco brand, organic, 100% sheep's milk, made in Greece, packaged in water. Probably not the best brand on the market, but it's a big step up for me and it's pretty good
Fair enough, although i do recommend getting Dodoni. You can find it in shop rite and other markets. The difference in taste will be Obvious. Also, feta cheese is great next to eggs or Mediterranean salad or just as a snack with Olives. I eat it all the time and it lasts on the briney container. Just my recommendation.
Thanks. I haven't noticed it anywhere, but I haven't been looking. I'll watch for it.
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In comment 16130716 Grey Pilgrim said:
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So that looks to be on the menu this weekend..
:thumbup:
Does Ina have a recipe for fresh shark?
That I don't know!
lol
I love Mako. As for recipes, this may sound weird, but it works well with almost any recipe that normally uses a pork chop, or cutlet. By that I mean flavor profile, and quicker cooking methods. (I wouldn't braise it with sauerkraut for example)
I've also stuffed it with crabmeat, breaded & fried it.
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In comment 16130732 Bill in UT said:
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In comment 16130716 Grey Pilgrim said:
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So that looks to be on the menu this weekend..
:thumbup:
Does Ina have a recipe for fresh shark?
That I don't know!
lol
I love Mako. As for recipes, this may sound weird, but it works well with almost any recipe that normally uses a pork chop, or cutlet. By that I mean flavor profile, and quicker cooking methods. (I wouldn't braise it with sauerkraut for example)
I've also stuffed it with crabmeat, breaded & fried it.
Hey,
OK. Haven't decided on the recipe yet, but definitely having it tonight.
I've done Cornell chicken, as I know Drew has. The sauce is like a white Alabama bbq sauce, which is delicious. I often use it with wings instead of blue cheese sauce
-Spanish rice
-steamed broccoli
-salad right from the garden - green and red lettuce, sugar snap peas, garlic scape dressing
-Spanish rice
-steamed broccoli
-salad right from the garden - green and red lettuce, sugar snap peas, garlic scape dressing
I love blackened fish. I hope you've got some melted butter to go with it :)
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-blackened fresh Alaskan cod loin
-Spanish rice
-steamed broccoli
-salad right from the garden - green and red lettuce, sugar snap peas, garlic scape dressing
I love blackened fish. I hope you've got some melted butter to go with it :)
Oh, yeah.
My garlic crop is doing great this year and I have all these garlic scapes. I worked some into the salad tonight but I'm trying to figure out what's best to do with the rest of them. Maybe a spring veggie pasta as I have the sugar snap peas coming in now too.
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In comment 16131104 Del Shofner said:
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-blackened fresh Alaskan cod loin
-Spanish rice
-steamed broccoli
-salad right from the garden - green and red lettuce, sugar snap peas, garlic scape dressing
I love blackened fish. I hope you've got some melted butter to go with it :)
Oh, yeah.
My garlic crop is doing great this year and I have all these garlic scapes. I worked some into the salad tonight but I'm trying to figure out what's best to do with the rest of them. Maybe a spring veggie pasta as I have the sugar snap peas coming in now too.
I wish I had a garden. I've just got a bunch of rocks and an f'n hot sun. I do a few herbs in a box. I may finally get some figs out of my fig tree this year.
Looks like you're making lemonade out of lemons :) I'd guess they just overcooked the burger. Hey, I oversalted two dishes this past week. Shit happens :)
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-blackened fresh Alaskan cod loin
-Spanish rice
-steamed broccoli
-salad right from the garden - green and red lettuce, sugar snap peas, garlic scape dressing
I love blackened fish. I hope you've got some melted butter to go with it :)
I didn't want to post it above, but blackening is my favorite way to serve mako. Another good use for garlic scapes, is pickling them.
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In Brooks chicken sauce. It’s like a Cornell chicken sauce for those familiar. Had with some red pepper slaw from wegmans which is super good.
I've done Cornell chicken, as I know Drew has. The sauce is like a white Alabama bbq sauce, which is delicious. I often use it with wings instead of blue cheese sauce
I very rarely make my own since there’s a really good place about a 2 minute drive from here. Damn good.
Great dish, by any name. Enjoy it. Then enjoy the leftovers for a while :)
Only thing I did was marinate and baste it in Bachans
Only thing I did was marinate and baste it in Bachans
Most of the sweet potato fries recipes I have include putting cornstarch on them in some form, first. How do you do yours?
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grilled chicken breast tonight with asparagus and sweet potato fries
Only thing I did was marinate and baste it in Bachans
Most of the sweet potato fries recipes I have include putting cornstarch on them in some form, first. How do you do yours?
I did this recipe below with cajun seasoning.
I did not eat them. There are maybe 3 or 4 foods on the entire planet I don't like and sweet potatoes is one of them. and that extends to sweet potato fries. My wife and kids love them and said these were really good.
link - ( New Window )
Garden going strong now - all kinds of tomatoes and peppers coming in, eggplant, every kind of herb, garlic, snap peas, bok choy, zucchini, summer squash, green beans, cukes. Also the pumpkin patch but that's more for show, for the grandkids. Only disappointment is the strawberries - not that there were none, but the birds eat them before we can harvest them.
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In comment 16131396 pjcas18 said:
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grilled chicken breast tonight with asparagus and sweet potato fries
Only thing I did was marinate and baste it in Bachans
Most of the sweet potato fries recipes I have include putting cornstarch on them in some form, first. How do you do yours?
I did this recipe below with cajun seasoning.
I did not eat them. There are maybe 3 or 4 foods on the entire planet I don't like and sweet potatoes is one of them. and that extends to sweet potato fries. My wife and kids love them and said these were really good.
link - ( New Window )
Thanks
Only disappointment is the strawberries - not that there were none, but the birds eat them before we can harvest them.
I grew about 4 figs on my tree last year, and birds (I think) got to 3 of them. I think it was birds cause about 1/3 of each was gone. If they do that this year, I'm gonna go nuts. Paid $350 for the f[n tree. There are at least a dozen figs going right now- still green. I don't think the birds go after them until they ripen
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Only disappointment is the strawberries - not that there were none, but the birds eat them before we can harvest them.
I grew about 4 figs on my tree last year, and birds (I think) got to 3 of them. I think it was birds cause about 1/3 of each was gone. If they do that this year, I'm gonna go nuts. Paid $350 for the f[n tree. There are at least a dozen figs going right now- still green. I don't think the birds go after them until they ripen
Yeah, they're not stupid. The tomato patch is under netting because the birds would just come and peck at the tomatoes once they were ripe. Probably hard to put a fig tree under netting.... The strawberries are in an open patch and they were looking great ... until they were gone.
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I made meatballs this time. Also added some ribs and pork Neckbones to it. House smells amazing…
Great dish, by any name. Enjoy it. Then enjoy the leftovers for a while :)
TY --wife's last week of work before summer vaca. Kid's last week of school. We needed one of those easy to reheat meals for the week. I probably won't make this meal again until the fall. Good football Sunday meal to make again when it gets cool out again.