OK, Hell Week coming up :) My grandaughter is flying in tonight so I'm making dinner for 7 tomorrow (Friday). Doing ribs with some different glazes on them, including gochujang and hoisin. Saturday, our Culinary Club is having an at-home dinner. I'm bringing a sausage and white bean soup for Italian night. Sunday is dinner for 8 at my house. I'm making all dishes from the menu of Elote Cafe, a great Mexican restaurant in Sedona. I've got about 20 recipes that they've had posted online. The main is carnitas with a side of red chile mac and cheese. Starting with their margarita and ending with ancho brownies and my own homemade ice cream. I've got Monday "off", then Tuesday Mrs. in UT's cousin, who she hasn't seen in 50 years due to a family rift over our wedding, is coming to dinner from Jersey. Making chicken cacciatore and Mrs. in UT's favorite, rugelach. Wednesday is a pork and bean dish from Lydia Bastianich. Thursday, I sleep all day, lol.
What are you all up to?
The sandwich theme continues tomorrow when I finish off last Sunday's chicken parm.
Sunday dinner is oxtail with pigeon peas and string beans. I have oxtail brining from last night. I season them when I get home tonight. Normally i put the oxtail in the oven to brown them but this time around I'm smoking it. For an hour to 90 minutes with pecan then braise them for about 5 hours with onions, carrots, beef stock and a cup of red wine. The hour I add a cornstarch slurry to thicken the gravy. 5he pigeon peas and rice is from a recipe I saw on a YouTube video
We're having broiled salmon tonight, simple salt, pepper, olive oil and lemon. roasted string beans, and side of orzo with lemon, salt, pepper, olive oil and dill.
We have 2 cornish hens in the freezer so having that tomorrow with roasted cauliflower with red onion and sprinkle of bread crumbs, wild rice.
Sunday we have a leftover marinara sauce in the freezer that we want to use, so just that with a salad.
Going to bring out the crockpot again, haven't decided on what recipe I'll use but that thing is awesome for my family of 5. My 2-year old loves soup and tells me it's his favorite food.
The sandwich theme continues tomorrow when I finish off last Sunday's chicken parm.
Sunday dinner is oxtail with pigeon peas and string beans. I have oxtail brining from last night. I season them when I get home tonight. Normally i put the oxtail in the oven to brown them but this time around I'm smoking it. For an hour to 90 minutes with pecan then braise them for about 5 hours with onions, carrots, beef stock and a cup of red wine. The hour I add a cornstarch slurry to thicken the gravy. 5he pigeon peas and rice is from a recipe I saw on a YouTube video
Those sandwiches sound god, DG. Braised oxtail is great. I've made pigeon peas/rice from a Guy Fieri recipe and really liked it. The ricipe is linked if you want to compare it.
Link - ( New Window )
lol, after 40 years of dentistry, my back never feels greal. I've had a few bouts of sciatica on top of that. Hoping you recover quickly.
We're having broiled salmon tonight, simple salt, pepper, olive oil and lemon. roasted string beans, and side of orzo with lemon, salt, pepper, olive oil and dill.
We have 2 cornish hens in the freezer so having that tomorrow with roasted cauliflower with red onion and sprinkle of bread crumbs, wild rice.
Sunday we have a leftover marinara sauce in the freezer that we want to use, so just that with a salad.
Energizer Bunny, I wish :) at the end of every day I'm gonna feel like crap from standing so much. Victor, you should write a cookbook called Classic Cooking. I had leftover meatballs and spaghetti from last weekend a few times this week for lunch, and froze the leftover sauced spaghetti. I'm sure I'll forget it's in the freezer and end up throwing it out in 2016 :)
You might want to call ahead, I'm trying to cook for 2 these days so I don't have as many leftovers.
Sounds great, Rob. I froze some pastrami the last time I made it. When I defrosted it, the first day I ate some right out of the fridge and it was meh. The second day I reheated it and it was great.
Going to bring out the crockpot again, haven't decided on what recipe I'll use but that thing is awesome for my family of 5. My 2-year old loves soup and tells me it's his favorite food.
I probably make meatloaf more than any other dish. My simple recipe uses ketchup, bbq sauce, worsty sauce, cider vinegar, with more of the first 2 ingredients than the others. The ketchup and bbq sauce both have plenty of sugar in them.
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as usual starts with oatmeal. Since it's now Lent, lunch is pastrami salmon sandwiches. I saw this on an episode of that Michael Symon show Burgers, Brew & Que. It was so interesting I wrote down the seasonings. Tonight? Caprese grilled cheese sandwiches. Basically a caprese salad between slices or sourdough.
The sandwich theme continues tomorrow when I finish off last Sunday's chicken parm.
Sunday dinner is oxtail with pigeon peas and string beans. I have oxtail brining from last night. I season them when I get home tonight. Normally i put the oxtail in the oven to brown them but this time around I'm smoking it. For an hour to 90 minutes with pecan then braise them for about 5 hours with onions, carrots, beef stock and a cup of red wine. The hour I add a cornstarch slurry to thicken the gravy. 5he pigeon peas and rice is from a recipe I saw on a YouTube video
Those sandwiches sound god, DG. Braised oxtail is great. I've made pigeon peas/rice from a Guy Fieri recipe and really liked it. The ricipe is linked if you want to compare it. Link - ( New Window )
good, not god :)
So, in no particular order, I’ll be making veal osso buco, with polenta, curry chicken with jasmine rice, sausage-stuffed quail (Marcella Hazan recipe) with something or other, and Shephard’s Pie (lamb of course).
I did a back flip off the top step of our deck early one morning during the early pandemic …. I did not stick the landing. No way I was going to the ER…. I'm an old phart and there was no vaccine.
Couldn’t lie in bed, so slept in my recliner. Motrin, ice packs and bourbon. I got a TENS device and it was very helpful, especially after you have healed a bit
Good luck
Tomorrow will be frigid, with sub-zero wind chill, so its comfort food. French Canadian meat pie. My wife cooks up a big batch of the filling before the holidays and freezes it in individual pie shaped portions.
The filling gets put into a pie crust and defrosted. We’ll get at least 3 meals out of it. Very rich
So, in no particular order, I’ll be making veal osso buco, with polenta, curry chicken with jasmine rice, sausage-stuffed quail (Marcella Hazan recipe) with something or other, and Shephard’s Pie (lamb of course).
nice menu!
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Meals sound great, enjoy your time with the granddaughter.
We're having broiled salmon tonight, simple salt, pepper, olive oil and lemon. roasted string beans, and side of orzo with lemon, salt, pepper, olive oil and dill.
We have 2 cornish hens in the freezer so having that tomorrow with roasted cauliflower with red onion and sprinkle of bread crumbs, wild rice.
Sunday we have a leftover marinara sauce in the freezer that we want to use, so just that with a salad.
Energizer Bunny, I wish :) at the end of every day I'm gonna feel like crap from standing so much. Victor, you should write a cookbook called Classic Cooking. I had leftover meatballs and spaghetti from last weekend a few times this week for lunch, and froze the leftover sauced spaghetti. I'm sure I'll forget it's in the freezer and end up throwing it out in 2016 :)
Ha maybe I will someday LOL. Give me something to do if ever can retire.
I know what you mean about standing all day. I get that feeling on Christmas Eve. It's all fish that has to be done on the spot. Treat yourself to a nice Scotch or something and relax.
So, in no particular order, I’ll be making veal osso buco, with polenta, curry chicken with jasmine rice, sausage-stuffed quail (Marcella Hazan recipe) with something or other, and Shephard’s Pie (lamb of course).
Your son had a very different childhood than me, Chuck :) Good for him. He should love what you have planned
Watch a diet commercial and you'll lose the 5 pounds :)
Tomorrow will be frigid, with sub-zero wind chill, so its comfort food. French Canadian meat pie. My wife cooks up a big batch of the filling before the holidays and freezes it in individual pie shaped portions.
The filling gets put into a pie crust and defrosted. We’ll get at least 3 meals out of it. Very rich
Enjoy the meat pies, all 3 times :) You're taking me back to the days when we skied in VT. When I'd get up at 6:30, we have tow kinds of days- one where it would be zero degrees and sunny and the other where it would be 20 degrees, cloudy and windy. It was fun at the time, but UT is incredible
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In comment 16405869 Victor in CT said:
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Meals sound great, enjoy your time with the granddaughter.
We're having broiled salmon tonight, simple salt, pepper, olive oil and lemon. roasted string beans, and side of orzo with lemon, salt, pepper, olive oil and dill.
We have 2 cornish hens in the freezer so having that tomorrow with roasted cauliflower with red onion and sprinkle of bread crumbs, wild rice.
Sunday we have a leftover marinara sauce in the freezer that we want to use, so just that with a salad.
Energizer Bunny, I wish :) at the end of every day I'm gonna feel like crap from standing so much. Victor, you should write a cookbook called Classic Cooking. I had leftover meatballs and spaghetti from last weekend a few times this week for lunch, and froze the leftover sauced spaghetti. I'm sure I'll forget it's in the freezer and end up throwing it out in 2016 :)
Ha maybe I will someday LOL. Give me something to do if ever can retire.
I know what you mean about standing all day. I get that feeling on Christmas Eve. It's all fish that has to be done on the spot. Treat yourself to a nice Scotch or something and relax.
Trust me, I've got the adult beverages covered when I cook, at least in the afternoon, East Coast time :)
10 Chicken Thighs
4 Jalapenos (sliced)
12 Cloves Garlic (sliced)
2 Cans Coconut Milk
1/4 Cup Soy Sauce
1/4 Cup Cane Vinegar
Season the chicken with S & P, and sear until browned
Place in a baking dish and add all ingredients.
Bake at 350 for about an hour and a half.
When it was done cooking, I poured off all of the liquid, and put it in a sauce pot to reduce, and thicken up a bit. (A roux, or some starch would help, but I'm avoiding it for now)
When the sauce was reduced I added in:
1/2 Cup Chopped Cilantro
Small bunch sliced Scallions
1/2 Cup Diced Tomato
Served it with Lime wedges on the side.
Will make again.
I also am getting ready to pull some duck breasts off of the smoker. I had about a dozen around, so I figured why not?
10 Chicken Thighs
4 Jalapenos (sliced)
12 Cloves Garlic (sliced)
2 Cans Coconut Milk
1/4 Cup Soy Sauce
1/4 Cup Cane Vinegar
Season the chicken with S & P, and sear until browned
Place in a baking dish and add all ingredients.
Bake at 350 for about an hour and a half.
When it was done cooking, I reserved all of the liquid, and put it in a sauce pot to reduce, and thicken up a bit. (A roux, or some starch would help, but I'm avoiding it for now)
When the sauce was reduced I added in:
1/2 Cup Chopped Cilantro
Small bunch sliced Scallions
1/2 Cup Diced Tomato
Served it with Lime wedges on the side.
Will make again.
I also am getting ready to pull some duck breasts off of the smoker. I had about a dozen around, so I figured why not?
Thanks, Drew, I'll copy that recipe. I'd seen a few of those shows a year or 2 ago. That recipe is more of a Filipino than a Mexican adobo?
Do you crisp up the duck skin after smoking?
So what's in it?
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in Astoria. Maybe the best sandwich ever. And huge. It's a 2 day sandwich, or feeds 2-3 people.
So what's in it?
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In comment 16407940 Matt M. said:
Quote:
in Astoria. Maybe the best sandwich ever. And huge. It's a 2 day sandwich, or feeds 2-3 people.
So what's in it?
Basically everything. It has like 18 ingredients. 3 or 4 kinds of cheese, essentially an Italian mix and American mix, mustard, mayo, oil, vinegar, roasted peppers, hot peppers. It sounds like much, but they build it to perfection and it multiple meals.
Quote:
In comment 16407940 Matt M. said:
Quote:
in Astoria. Maybe the best sandwich ever. And huge. It's a 2 day sandwich, or feeds 2-3 people.
So what's in it?
Basically everything. It has like 18 ingredients. 3 or 4 kinds of cheese, essentially an Italian mix and American mix, mustard, mayo, oil, vinegar, roasted peppers, hot peppers. It sounds like much, but they build it to perfection and it multiple meals.
Sounds great. I'm seeing a lot of stuff on Instagram where they're taking all those ingredients and chopping them up together, like a chopped salad and piling it on a sandwich, rather than layering whole slices/pieces
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In comment 16408024 Bill in UT said:
Quote:
In comment 16407940 Matt M. said:
Quote:
in Astoria. Maybe the best sandwich ever. And huge. It's a 2 day sandwich, or feeds 2-3 people.
So what's in it?
Basically everything. It has like 18 ingredients. 3 or 4 kinds of cheese, essentially an Italian mix and American mix, mustard, mayo, oil, vinegar, roasted peppers, hot peppers. It sounds like much, but they build it to perfection and it multiple meals.
Sounds great. I'm seeing a lot of stuff on Instagram where they're taking all those ingredients and chopping them up together, like a chopped salad and piling it on a sandwich, rather than layering whole slices/pieces
Sounds great. I'm seeing a lot of stuff on Instagram where they're taking all those ingredients and chopping them up together, like a chopped salad and piling it on a sandwich, rather than layering whole slices/pieces
There's a place not far from me that does that and they are cheap, but I didn't find it very intriguing.
Yeah, I can see that. The flavor would be about the same, but the appearance and mouth feel would be very different
The soup looks like an Asian preparation. That pasta dish sounds great. Enjoy
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I saw it prepared on a PBS cooking show 'Kitchen Queens of New Orleans'. It was a recipe by Susan Spicer. She used short rib, but I used skinless?boneless thighs. It the sauce didn't look anything like the one she made, but the results were pretty good. Really easy.
10 Chicken Thighs
4 Jalapenos (sliced)
12 Cloves Garlic (sliced)
2 Cans Coconut Milk
1/4 Cup Soy Sauce
1/4 Cup Cane Vinegar
Season the chicken with S & P, and sear until browned
Place in a baking dish and add all ingredients.
Bake at 350 for about an hour and a half.
When it was done cooking, I reserved all of the liquid, and put it in a sauce pot to reduce, and thicken up a bit. (A roux, or some starch would help, but I'm avoiding it for now)
When the sauce was reduced I added in:
1/2 Cup Chopped Cilantro
Small bunch sliced Scallions
1/2 Cup Diced Tomato
Served it with Lime wedges on the side.
Will make again.
I also am getting ready to pull some duck breasts off of the smoker. I had about a dozen around, so I figured why not?
Thanks, Drew, I'll copy that recipe. I'd seen a few of those shows a year or 2 ago. That recipe is more of a Filipino than a Mexican adobo?
Do you crisp up the duck skin after smoking?
Filipino adobo for sure. As for the duck, I just sliced it. and ate it warm off of the smoker. I also wrapped 10 individually, and will probably slice & eat them cold, after my son takes his half of them!
Never had skate. I'd guess it's a firm, white fish. But hey, anything's good with brown butter and Meyer lemon. I made mushroom pate for my deconstructed Wellingtons a couple of weeks back, maybe I'll throw in some truffle next time. I bought this jar of truffle powder at Costco and I never remember to use it in anything
Filipino adobo for sure. As for the duck, I just sliced it. and ate it warm off of the smoker. I also wrapped 10 individually, and will probably slice & eat them cold, after my son takes his half of them!
Is he claiming half of 10, or half of the original dozen? :)
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In comment 16407819 smshmth8690 said:
Quote:
I saw it prepared on a PBS cooking show 'Kitchen Queens of New Orleans'. It was a recipe by Susan Spicer. She used short rib, but I used skinless?boneless thighs. It the sauce didn't look anything like the one she made, but the results were pretty good. Really easy.
10 Chicken Thighs
4 Jalapenos (sliced)
12 Cloves Garlic (sliced)
2 Cans Coconut Milk
1/4 Cup Soy Sauce
1/4 Cup Cane Vinegar
Season the chicken with S & P, and sear until browned
Place in a baking dish and add all ingredients.
Bake at 350 for about an hour and a half.
When it was done cooking, I reserved all of the liquid, and put it in a sauce pot to reduce, and thicken up a bit. (A roux, or some starch would help, but I'm avoiding it for now)
When the sauce was reduced I added in:
1/2 Cup Chopped Cilantro
Small bunch sliced Scallions
1/2 Cup Diced Tomato
Served it with Lime wedges on the side.
Will make again.
I also am getting ready to pull some duck breasts off of the smoker. I had about a dozen around, so I figured why not?
Thanks, Drew, I'll copy that recipe. I'd seen a few of those shows a year or 2 ago. That recipe is more of a Filipino than a Mexican adobo?
Do you crisp up the duck skin after smoking?
Filipino adobo for sure. As for the duck, I just sliced it. and ate it warm off of the smoker. I also wrapped 10 individually, and will probably slice & eat them cold, after my son takes his half of them!
I have recurring dreams about your Magret duck.
I have recurring dreams about your Magret duck.
Wet dreams, I presume
Quote:
In comment 16407936 Bill in UT said:
Quote:
In comment 16407819 smshmth8690 said:
Quote:
I saw it prepared on a PBS cooking show 'Kitchen Queens of New Orleans'. It was a recipe by Susan Spicer. She used short rib, but I used skinless?boneless thighs. It the sauce didn't look anything like the one she made, but the results were pretty good. Really easy.
10 Chicken Thighs
4 Jalapenos (sliced)
12 Cloves Garlic (sliced)
2 Cans Coconut Milk
1/4 Cup Soy Sauce
1/4 Cup Cane Vinegar
Season the chicken with S & P, and sear until browned
Place in a baking dish and add all ingredients.
Bake at 350 for about an hour and a half.
When it was done cooking, I reserved all of the liquid, and put it in a sauce pot to reduce, and thicken up a bit. (A roux, or some starch would help, but I'm avoiding it for now)
When the sauce was reduced I added in:
1/2 Cup Chopped Cilantro
Small bunch sliced Scallions
1/2 Cup Diced Tomato
Served it with Lime wedges on the side.
Will make again.
I also am getting ready to pull some duck breasts off of the smoker. I had about a dozen around, so I figured why not?
Thanks, Drew, I'll copy that recipe. I'd seen a few of those shows a year or 2 ago. That recipe is more of a Filipino than a Mexican adobo?
Do you crisp up the duck skin after smoking?
Filipino adobo for sure. As for the duck, I just sliced it. and ate it warm off of the smoker. I also wrapped 10 individually, and will probably slice & eat them cold, after my son takes his half of them!
I have recurring dreams about your Magret duck.
Thank you Mike!
Elk is great. The only time I eat it is when I go back to my favorite restaurant in Utah, Tiburon
Also, have been using ghee for rouxs. Bill give it a shot, works much better than butter