I was watching a long event on TV last night and fell asleep during the recap, so here we go today. Nothing really of note last week, but I did make a small fried Bengali flatbread last night that Mrs. in UT really liked. We ate it along with lamb curry but she thought it might be good as a bruschetta type vehicle. Tonight I'm making BB ribs and trying Drew's green chile sauce with them. I will be cheating a bit tho, he calls for poblanos and there weren't any in my supermarkets this week, so I'm going Anaheim with a bit of cayenne added. Sunday is cold Korean steak bits and slaw. Monday is chicken Marbella, made with fruit, then pork chops in chipotle sauce and a ribeye with eggplant ragu. I don't know about where you are, but our eggplants lately have been really small. So what are you all up to?
Also thinking of something with eggplant. I have a lot of ricotta around, so maybe some type of low carb rollatini.
Not that Hunter, because I don't snort Parmesan.
That should get me through the weekend- and clear out some freezer space.
Also thinking of something with eggplant. I have a lot of ricotta around, so maybe some type of low carb rollatini.
hey, Drew. The short ribs should be great. I haven't done rollatini, but I've made eggplant involtini, which is probably about the same.
Not that Hunter, because I don't snort Parmesan.
Guy Fieri has a son named Hunter and he's got a chicken dish (and some others) named after him
That should get me through the weekend- and clear out some freezer space.
Sounds great, Chuck. Tartar sauce, cocktail sauce?
Breakfast was a coffee cake. Lunch will as usual be leftovers. Tonight? I kill the last of the BBQ chicken.
Tomorrow is Italian heroes. Genoa salami, prosciutto, hot capocollo and soppressata, calabrese, roasted peppers, pickled red onions, and marina topped with provolone and mozzarella.
Sunday dinner will be my 1st attempt at Mongolian beef. Serving it over white rice with some kinda veggie. Don't know what yet
food sounds like the best currency
Breakfast was a coffee cake. Lunch will as usual be leftovers. Tonight? I kill the last of the BBQ chicken.
Tomorrow is Italian heroes. Genoa salami, prosciutto, hot capocollo and soppressata, calabrese, roasted peppers, pickled red onions, and marina topped with provolone and mozzarella.
Sunday dinner will be my 1st attempt at Mongolian beef. Serving it over white rice with some kinda veggie. Don't know what yet
I love Italian heroes. Mrs. in UT is not a fan. So I've gotta find a time when she won't be home for dinner. Too much for me to have for dinner. Maybe I can break it up for a couple of lunches. I've done one Mongolian beef from a Pinterest recipe. It was good, but not great. I've got another recipe from ATK that maybe I'll try. I guess you're making enough for the week
Last night was clams and chorizo.
Night b fore pan sautéed sheepshead with Kalamata olives capers garlic and fresh tomato compote
Eatin Good in the neighborhood!
Good luck and enjoy
Sounds good
Thanks for sharing :)
Just finished our grilled branzino, rigatoni with arugula olive oil shredded reggiano and black pepper, Gavi di Gavi.
Tomorrow grilled NY Strips, tomato and basil salad, grilled ciabatta bread. Modus Tuscan blend.
Sunday, grilled zucchini and eggplant, fresh mozzarella and prosciutto, ciabatta bread and wine for the Sunday night concert at Calf Pasture Beach.
I'm doing pizza next Thursday, after a long hiatus. I usually go sausage, Mrs. in UT is more into margerita. But we both like white pizza with oil, ricotta, mozz, anchovie. Kenji and Alton Brown are both great food scientists, but I don't care much for either of their recipes.
Just finished our grilled branzino, rigatoni with arugula olive oil shredded reggiano and black pepper, Gavi di Gavi.
Tomorrow grilled NY Strips, tomato and basil salad, grilled ciabatta bread. Modus Tuscan blend.
Sunday, grilled zucchini and eggplant, fresh mozzarella and prosciutto, ciabatta bread and wine for the Sunday night concert at Calf Pasture Beach.
Wow, Victor, that all sounds outstanding. I've got one branzino in my freezer, which is probably too small, but I was at Costco this week and they sell branzino in pairs, so I'd still end up with an odd branzino. What can I do witb a single branzino?
In comment 16556191 Bill in UT said:
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My wife doesn't care for my usual neopolitan so I made a ny style crust and sauce. That Kenji Lopez on serious eats is a mad scientist. I enjoyed going down that rabbit hole. Crust was great but I probably wouldn't make the sauce again. Ànd every Friday is pizza night, has been for 38 years.
I'm doing pizza next Thursday, after a long hiatus. I usually go sausage, Mrs. in UT is more into margerita. But we both like white pizza with oil, ricotta, mozz, anchovie. Kenji and Alton Brown are both great food scientists, but I don't care much for either of their recipes.
Tough question, Chuck. I always have part-skim mozz blocks in the house, which I'll grate. If I'm making a pizza and happen to have fresh mozz, I'll use that. With the ricotta, mostly lately I've been making my own, so that would be whole milk. Otherwise, I use Galbani, which I think is also whole milk
That should get me through the weekend- and clear out some freezer space.
Dino's!!!
In comment 16556264 smshmth8690 said:
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Old-school “Captain’s Platter” type thing. Working on stuffed clams right now (I’ll never call them “stuffies”, sorry New England). Have some beautiful cod fillets along with U-10 sea scallops, Jumbo 21-25 shrimp. Have a bit of Dungeness crab meat defrosted so will do a few crab cakes. Going with broiled vs. fried because I don’t need to get any fatter.
That should get me through the weekend- and clear out some freezer space.
Dino's!!!
Last night, I did our usual Friday pizza and salad night from our local place now that I am home full time.
Tonight, I am having a few couples over, so I am doing a chimichurri American wagyu bavette steak that I have had in the freezer from Snake River farms with Brazilian black beans and Mexican street corn with a tomato avocado salad and light lime cilantro vinaigrette.
Sunday I am betting on leftovers as a sandwich if not leftover pizza which never gets old IMO.
Hope everyone has a nice weekend.
I bet those snausages would go great with some pooched eggs
Last night, I did our usual Friday pizza and salad night from our local place now that I am home full time.
Tonight, I am having a few couples over, so I am doing a chimichurri American wagyu bavette steak that I have had in the freezer from Snake River farms with Brazilian black beans and Mexican street corn with a tomato avocado salad and light lime cilantro vinaigrette.
Sunday I am betting on leftovers as a sandwich if not leftover pizza which never gets old IMO.
Hope everyone has a nice weekend.
What a great surprise to see you back, Scott. I hope everything has resolved well for you. Tonight looks delicious, enjoy yourself with your friends. What do you drink with that?
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aka cacciatore.
Not that Hunter, because I don't snort Parmesan.
Guy Fieri has a son named Hunter and he's got a chicken dish (and some others) named after him
Well, who names their son Cacciatore, these days?
You've made pizza for the 38 years? Or used to ordered it but started making it? Either way, good stuff!
I was severely stuck in the NY pizza making rabbit hole for 10 years. Been out for a bit now. But sometimes I miss the endless tinkering and experimentation that went into it.
Here GF made Ceviche and Bread Pudding. Tomorrow beach day with Peruvian chicken salad sandwiches, fruit and Doritos. Dinner will be a Pork Fest with Iberico Racks and Boneless Ribs served with Chimichurri, potato salad and corn.
Here GF made Ceviche and Bread Pudding. Tomorrow beach day with chicken salad sandwiches, fruit and Doritos. Dinner will be a Pork Fest with grilled Iberico Racks and Boneless Ribs served with Jersey Tomato, Chimichurri, potato salad and corn.
A lot of sangrias are kicked up with brandy/triple sec and or some other high proof additions
Double patty, thousand island, American cheese, fries
Sounds real nice. I hear the numbers of chanterelles in VT has really mushroomed
Here GF made Ceviche and Bread Pudding. Tomorrow beach day with chicken salad sandwiches, fruit and Doritos. Dinner will be a Pork Fest with grilled Iberico Racks and Boneless Ribs served with Jersey Tomato, Chimichurri, potato salad and corn.
Sounds great, A-train. I'll have to start looking for the Hatch chilies. Last year I waited for them to go on sale, and before I knew it they were gone.
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...Italian Snausage sandwiches and Pupperoni pizza. That should get our guests howling at La Bella Luna!
I bet those snausages would go great with some pooched eggs
They're the cat's meow!
Here GF made Ceviche and Bread Pudding. Tomorrow beach day with Peruvian chicken salad sandwiches, fruit and Doritos. Dinner will be a Pork Fest with Iberico Racks and Boneless Ribs served with Chimichurri, potato salad and corn.
Check your email!
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Rising in the east 😂
Just finished our grilled branzino, rigatoni with arugula olive oil shredded reggiano and black pepper, Gavi di Gavi.
Tomorrow grilled NY Strips, tomato and basil salad, grilled ciabatta bread. Modus Tuscan blend.
Sunday, grilled zucchini and eggplant, fresh mozzarella and prosciutto, ciabatta bread and wine for the Sunday night concert at Calf Pasture Beach.
Wow, Victor, that all sounds outstanding. I've got one branzino in my freezer, which is probably too small, but I was at Costco this week and they sell branzino in pairs, so I'd still end up with an odd branzino. What can I do witb a single branzino?
ha I know, you don't get much out of them. make them both, it's really not all that much fish after you debone and cut the head and tail off.
went to Calf Pasture Beacj here in Norwalk yesterday, had an outstanding Cubano sandwich at Ripka's Beach Cafe. (Clyde Ripka is actually a relative of our own rnargi. Really good guy). Thick slabs of juicy slow roasted pork. Mrs. had the grilled chicken, also outstanding.
Mrs. made some pesto with our excess basil so an additional treat for today.
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at Swooney's in Brooklyn.
Double patty, thousand island, American cheese, fries
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In comment 16556177 Victor in CT said:
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Rising in the east 😂
Just finished our grilled branzino, rigatoni with arugula olive oil shredded reggiano and black pepper, Gavi di Gavi.
Tomorrow grilled NY Strips, tomato and basil salad, grilled ciabatta bread. Modus Tuscan blend.
Sunday, grilled zucchini and eggplant, fresh mozzarella and prosciutto, ciabatta bread and wine for the Sunday night concert at Calf Pasture Beach.
Wow, Victor, that all sounds outstanding. I've got one branzino in my freezer, which is probably too small, but I was at Costco this week and they sell branzino in pairs, so I'd still end up with an odd branzino. What can I do witb a single branzino?
ha I know, you don't get much out of them. make them both, it's really not all that much fish after you debone and cut the head and tail off.
went to Calf Pasture Beacj here in Norwalk yesterday, had an outstanding Cubano sandwich at Ripka's Beach Cafe. (Clyde Ripka is actually a relative of our own rnargi. Really good guy). Thick slabs of juicy slow roasted pork. Mrs. had the grilled chicken, also outstanding.
Mrs. made some pesto with our excess basil so an additional treat for today.
I've still got pesto in the freezer from 2 seasons ago. I used to have it with scrmbled eggs, but I'm not eating eggs nearly as much and I don't have a lot of other uses for it. This is my worst basil season so far so I'll probably end up making a small batch. I'd given it as Christmas gifts the past couple of years.
Bill- here is a link to local chile roasts.
I Hatch Chile - ( New Window )
Melissa's - ( New Window )
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My wife doesn't care for my usual neopolitan so I made a ny style crust and sauce. That Kenji Lopez on serious eats is a mad scientist. I enjoyed going down that rabbit hole. Crust was great but I probably wouldn't make the sauce again. Ànd every Friday is pizza night, has been for 38 years.
You've made pizza for the 38 years? Or used to ordered it but started making it? Either way, good stuff!
I was severely stuck in the NY pizza making rabbit hole for 10 years. Been out for a bit now. But sometimes I miss the endless tinkering and experimentation that went into it.
I wish. Used to be frozen pizza after the night shift back in the 80's. I make it as often as possible now because I like it better and during our time in Nashville good local pizza options were limited.
It's a superstition now, if we're traveling or out with friends I will find a slice of pizza even if we've just had a four course meal
Thanks, A-Train