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#1
18th March 2022, 12:06 PM
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Grilling some steaks tonight.
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#2
18th March 2022, 01:15 PM
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I did fish, kinda like I mentioned up-thread, but I didn't have the ingredients (wine), so I made something else up (the wine one was an improvisation, too):
Pour into a tall pan that will fit in your toaster-oven enough teriyaki sauce to cover the bottom. Pour in some rice vinegar. Add a drained can of spinach (drink the liquid, it's good for you), stir well, then lay on a couple of tilapia fillets, then slather those with Chinese hoisin sauce.... Oh, preheat the toaster-oven to 375, as you're doing that. Bake for 15, minutes, then switch to 'broil' for another five. When your toaster-oven goes DING, put in bowls and eat. Serves 2. Mmmm... I'm REALLY good at writing recipes, aren't I? Last edited by C2H5OH; 18th March 2022 at 01:43 PM.
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#4
20th November 2022, 10:44 AM
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I'm making chili.
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#5
18th December 2022, 09:18 PM
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My husband's goddaughter was in town tonight so we had her over for dinner. I had a made a lasagne, but it turns out she's gone pescatarian while at school. Last minute change to salmon and all was well. We'll eat the lasagne on Tuesday, I guess.
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#6
19th December 2022, 04:58 AM
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Quote:
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#7
25th December 2022, 10:24 AM
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Quote:
Has anybody heard from Glazer recently? Christmas dinner is going to be lamb rack in a goat cheese crust.
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#8
25th December 2022, 01:33 PM
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Well, shit. I searched for Glazer's posts and it looks like he stopped posting in July 2020, just after he said his cancer had come back.
I'll raise a glass of buttermilk in his honor later tonight.
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#9
25th December 2022, 03:09 PM
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Yeah, we keep expecting to see a news item that an unidentified man was found dead in his car out in the desert. Sigh. It's the not knowing that drives me buggy.
I'm making a nice big pot of lamb and lentil soup that's simmering away--later on I'll melt a bunch of cheese into it and tuck into it with a loaf of sourdough by my elbow. Fuck the carbs, it's Christmas, right? 
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#10
27th December 2022, 10:08 AM
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I had leftover enchilada sauce from when I made chicken enchiladas, and leftover macaroni from a baked mac 'n' cheese dish, so I combined them to make a beefy mac with enchilada sauce. I added plenty of paprika instead of chili seasoning, topped with shredded Monterey Jack and popped it into the oven for 10-15 minutes, until the cheese turned gooey. It was different, and needs tweaking, but still tasty.
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#11
27th December 2022, 10:49 AM
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Not sure why, but I guess it's just nice to get closure.
But, yeah, I assume he's hanging out with Khampy and Chacoguy. We miss them.
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#13
25th February 2023, 02:05 PM
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Peanut butter stew with chicken.
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#14
18th March 2023, 03:01 PM
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Fish puttanesca. Maybe some butter-fried potatoes to go along with it.
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#17
19th March 2023, 04:40 AM
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I'm starting to see new (to me) tomato products in local supermarkets: Mutti brand, from Italy. I tried their passata, and it was extremely good. Now I have a big can of their peeled plum tomatoes in the cupboard, and I think I'll use them tonight in some dish. I'm hoping that they're good quality, because they're more available than my favorite Strianese, which is only sold at distant Italian supermarkets.
I think I'll do some classic meatballs in tomato sauce. I have some tagliatelle in the cupboard, I think, and a wedge of parmesan from Costco. Mental note: get basil at supermarket today. Oh, and a loaf of crusty bread. Better work some salad in there, too.
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#18
19th March 2023, 10:40 AM
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Tomorrow it's GOLUMPKI! [Polish cabbage rolls] I'm starting them today, because they taste better if you let the filling sit for a day. I'm going to make 6, and bake one pair in the oven, the way they are traditionally cooked, steam a pair, and sous-vide the last pair. I will report back about which method works best.
Funny thing, when I was buying the onion I forgot to get earlier at the local meat market, today. The guy who rang me up asked what I was making and I said 'cabbage rolls', and he didn't know what those were, but when I told him the Polish name, he did. His aunt (one of the owners of the place) is married to a fellow Polack, so I guess that's how he knows 'em by the Polish name, but not English. Last edited by C2H5OH; 19th March 2023 at 10:56 AM.
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#19
20th March 2023, 03:54 PM
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Quote:
Reminds me, Guin was a fellow Polack, and would have loved these things. It hasn't been very long, but I'm missing her posting here, already.  ETA: BTW, @Rat Diva, you are also a fellow Polack. At the end of June, I'm maybe going down to DC to visit my brother. I'll be driving by on I-81 through where you live. I can make you some of them, too, and drop them off as I drive by. Hit me up with a PM if you want to try them. Last edited by C2H5OH; 20th March 2023 at 04:53 PM.
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#20
19th March 2023, 10:48 AM
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Mutti is a much loved brand here Teela, crept out of the italian supermarkets and in to eyeline at the big chains some years back. Usually good stuff.
I have some lamb leg steak in the fridge for tonight but I’m thinking of slicing it and having a spicy stir fry or going Greek. See what the day holds, we both have places to be so if energy is low it will just be lamb steak and veg. Poor us.
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#21
7th April 2023, 01:03 PM
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I'm having friends over for dinner, and I made/am still making Lobster Bisque. It's cooking down now, and, damn, the house smells wonderful. It's still about 45 minutes until I can eat the stuff. I wish I could make it more often, but it's a) expensive, just what I had to buy and didn't have on hand was 35 bucks, so close to 10 bucks per person, b) incredibly messy to make, and c) takes the whole damn day to make. But it's definitely worth it, once a year or so... I used Japanese Sake for the wine, this time, instead of Chardonnay. Give it an oriental kick. It works well.
ETA, 2 & 1/2 hours later. It was delicious! Last edited by C2H5OH; 7th April 2023 at 03:36 PM.
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#23
7th April 2023, 04:52 PM
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#24
8th April 2023, 04:29 PM
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not for my dinner tonight, but prepped for the Easter potluck for tomorrow - Caprese salad skewers (mini ball of fresh mozzerella, piece of fresh basil leaf and grape tomato half on a skewer, will have bottle of balsamic vinegar glaze to put o' top) and a mango salad (mango, sweet onion, cilantro, lime juice and honey). tomorrow will grill some asparagus w/olive oil, salt/pepper and lemon juice, too. Gurantee that I'll be the only one bringing anything like that...
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#25
24th April 2023, 09:20 AM
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In response to what Jackie asked, I tried the microwave salmon recipe as Stephen King described. I had an 8.5 oz fillet of keta salmon (or chum, similar to sockeye but with a deeper red color), rinsed and patted dry, seasoned with salt & pepper* and drizzled with olive oil, doused with lemon juice, and wrapped in paper towels. Into the microwave for 3 minutes.
When the timer rang, I pulled it out. There was a lot of steam, and I wiped down the inside of the oven after dinner. Unwrapped the paper towels, which were wet and oily and a mess, but the fillet was done. Overdone, to be honest. The fillet is thick on one side and thinner on the other, and the thin side was flaking. The thick side was done, but it could've been taken out after 2 minutes. Flavor-wise it tasted great. What I took away from this is that next time, I'll splurge on a uniform fillet of King or Chinook (they're expensive af) to try this again. I'm the guy who always preferred oven-baked salmon, wrapped in foil, with sparse seasoning, and I'll probably remain that way. It takes longer to cook (waiting for the oven temp, then baking for 20 minutes), but cleanup is a lot easier. I had a baked sweet potato and small green salad to go with it. *King omits seasoning beyond oil and lemon
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#26
25th April 2023, 05:28 AM
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Quote:
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#27
25th April 2023, 05:45 AM
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Oh. My. Goodness.
Last night I made a terrific dinner! I found a recipe for Cheesy Parmesan Meatball Soup. I tweaked it, of course. Saute onions in a Dutch oven. Add sliced mushrooms and chunks of zucchini. (I needed to use these up - they weren't in the original recipe.) Add a crapton of minced garlic. Add seasonings. I didn't have fresh basil, so I used fresh parsley. And dried Italian seasoning, dried oregano, dried basil, a pinch of crushed red pepper flakes. Salt and pepper. Add some chicken stock, some crushed tomatoes, some sugar dissolved in hot water(?), some meatballs (mine were frozen homemade - their recipe called for raw) and simmer for half an hour. Add some mini pasta - they used shells, I had mini farfalle. Simmer until al dente with some parmesan. I used a parm rind I had. Serve into bowls, add some grated parm, and stick under the broiler for a few minutes ala French Onion Soup. This was the best damn thing I'd eaten in a long time! Sorta tasted like a marinara, but so much more flavorful and not so tomato-y.
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#28
25th April 2023, 06:02 AM
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That sounds wonderful. I've never been able to make a decent meatball, and the ones from the store never taste right, either.
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#30
25th April 2023, 09:52 AM
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I had an ex who would make meatballs the size of your fist that you'd sell off your grandmother for them. Baked in the oven, they would come out browned and firm and juicy when you cut into them.
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#31
26th April 2023, 05:27 AM
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When she made the soup, rather than making dozens of tiny dumplings, she made two massive ones. Her husband told me it was horrible; his dumpling was still sitting in his stomach days later.
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#32
26th April 2023, 03:45 PM
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Tonight it's pre-prepared food from the Japanese market.
I bought a "unagi bowl", grilled freshwater eel on rice with pickles, and a serving of chicken kara-age. Good Japanese markets are the bomb for pre-prepared meals. They have a big assortment of bentos with all kinds of meal combinations and they come in sizes small, medium, and big. Wish this market was closer to my home.
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#33
27th April 2023, 03:33 AM
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I made this Peruvian chicken thing the other day; it was REALLY good. I ordered the pepper sauce from Amazon, but it's probably available at any Latin grocery store.
I'm using one of my monthly shares so non-subscribers can see it.
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#34
21st June 2023, 02:26 PM
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Lemony Scallop and Spinach Pasta
This thread needed reviving...
I made this stuff a few days ago, and it was most excellent. Bold in the ingredients list is what the recipe officially calls for. I put my inevitable modifications or other 'as prepared' notes in [Editorial Brackets]. 1 lb. fresh or frozen sea scallops [you want ones rated at 20-30 count. the other ones they had on sale were too big and more expensive.] 8 oz. pasta. Recipe suggests angel hair, linguine, or spaghetti, but almost anything should work well. [I used spaghetti, because that was what I had...] 1 1/2 tsp. minced garlic [I used fresh garlic cloves, mashing them with a cleaver placed flat over top of them, and hit with a rubber mallet . . . . . . Fast and thorough, and much quicker and easier than actually mincing the stuff...] 1/2 tsp. finely shredded lemon peel 1/4 tsp. crushed red pepper [I left this one off because one of my guests can't stand the heat (at all! Wimp...), but you can include . . . . . . a container of your favorite heat on the table for those so inclined to add to theirs. I expect it would work better if you included it at the . . . . . . proper point in the recipe (but wimps must be accommodated when one one cooks for others...), included below. 2 Tbsp. butter 2 Tbsp. lemon juice 2 cups fresh baby spinach or torn fresh spinach 1 cup shredded carrots [I can't eat raw spinach or carrots, due to the lack of teeth and bad throat for swallowing, so I cooked some of it in the microwave for mine, but everyone else said the raw was really good. Don't cook it unless you have similar medical issues. Stick to the recipe] 1) Thaw scallops, if frozen. [at this point, I put them into the sous-vide bath to thaw, and keep at a safe temperature, which was a good thing, since I had to keep them ready to go when the late arrivals arrived an hour late (or didn't, at all), so they were already cooked before they went into the frying pan] Rinse scallops, pat dry with paper towels. Halve any large scallops [this is why you want the 20-30 count size, instead of the larger (aside from the considerable price difference).] Cook pasta according to package directions [Oh, come on, do we really need to be told how to make spaghetti?] and drain. Return pasta to pot and keep warm. 2) Meanwhile, in large skillet, cook scallops, garlic, lemon peel, and crushed red pepper [mentioned earlier because I omitted that] in hot butter over medium heat for 3 to 4 minutes or until scallops are opaque. Add lemon juice, toss gently to coat. Add scallop mixture, spinach, and carrots to cooked pasta, toss gently to combine. [Per Serving: 385 cal. 8 g total fat (4 g sat. fat). 54 mg chol. 277 mg sodium. 50 g carb. 4 g fiber. 27 g pro. Last edited by C2H5OH; 21st June 2023 at 02:34 PM.
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#36
30th June 2023, 11:02 AM
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I cleaned out the cupboards yesterday and discovered 3 bags of spaghetti noodles, one large bag of egg noodles, two boxes of elbow macaroni, one bag of penne noodles. Some of these have been hiding on the top shelf for almost a decade. There was a half pound of frozen ground beef in the back of the freezer, so I decided to whip up a marinara for spaghetti. I sliced a couple cloves of garlic and chopped 1/2 an onion, sweated them in olive oil before adding the beef, then one can of crushed tomatoes and a can of tomato puree and let it simmer. I opted to cook the penne noodles in the sauce, so in went 1/2 cup of noodles and two cans of water. No salt, no butter, no pepper, just garlic, onion, and olive oil made for a terrific sauce. The penne thickened the sauce to the point of adding another can of water, but otherwise it was delicious! My one regret was not having garlic bread, but honestly I didn't miss it. (I did have a small spinach salad, with roasted pine nuts, crumbled goat cheese and a basil vinaigrette dressing.)
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#37
8th July 2023, 10:05 AM
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Lamburgers. Aldi had ground Lamb on sale this week. My Brother and SIL are visiting this weekend, so I bought a couple of pounds. Freshly smashed garlic cloves, some onion powder, some pepper, mix it all together squishing and kneading it by hand, make patties, and toss 'em on the George Foreman grill. Damn, those were delicious. I did find out that lamb is greasy as hell, though. It's probably about 20 percent fat. Maybe more. Mmm, lamb-fat...
 I taught my brother a good way to peel fresh garlic cloves. Put 'em on a cutting board, put your cleaver flat over top of 'em, and whack the cleaver lightly with a rubber mallet. The garlic skins come off, easy-peasy. After you take the skins off, whack them a second time, hard, to squash 'em really good and flat, and there's no need to 'mince' the stuff. Last edited by C2H5OH; 8th July 2023 at 10:15 AM.
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#38
8th July 2023, 12:17 PM
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Looking forward to tofu ban mi from the restaurant around the corner and across the street; they are a kind of pan-Asian place and all their food is good (if kinda pricy).
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#39
8th July 2023, 06:12 PM
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Big baked Ziti, garlic bread and a loaf of fresh baked bread, 3 types of sausage parboiled and then grilled. Homemade potato salad. Green salad and a baked artichoke spinach dip.
First big entertaining using new kitchen. 13 of us in all. Bonus, several ate outside under the new gazebo.
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#41
10th July 2023, 05:58 AM
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I discovered a new Korean grill nearby, ordered the Yang-Nyum chicken with steamed dumplings. So good.
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#42
11th July 2023, 10:16 PM
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I tried something different tonight. I made a beef n veggie stew last night. Tonight I fished out all the beef chunks and skewered them. Then ten minutes over hot coals to make the tenderest shish kabob ever. Served with hot veggie stew on the side. That worked.
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#43
12th July 2023, 06:06 AM
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Chuck's Produce in The 'Couv was serving up cabbage rolls. I snagged the last five for dinner, managed to save two for a meal today.
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#44
12th July 2023, 07:06 AM
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I revived a recipe of Rachel Ray's the other day. Years ago, I used to make it all the time, but I forgot about it.
Chicken with Red Wine and Tarragon Chunk up some chicken breast, about a pound. Brown it in olive oil, then remove to a plate. In the same skillet, brown about 8oz of sliced mushrooms, 2 shallots or half an onion, diced small, 1 large carrot, diced small until all the veg is soft. Add 1 tsp sugar and a 15 oz can of chunky tomatoes and its juice. Add a large handful of minced parsley and 1 tbs of minced tarragon. Then add about 1/4 bottle of red wine (I used merlot). Add the chicken back in and simmer until your egg noodles are done (in a separate pot, of course.) Add another tsp or so of parsley and tarragon and some butter to your noodles. Serve chicken over noodles. Mmm. Oh - it's kind of a thin sauce, so I made a slurry of corn starch and water to thicken it up.
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#45
12th July 2023, 09:40 AM
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Man, that's one ambitious recipe. But it sounds delicious.
Speaking of delicious, guess what season it is! That's right, it's summer rerun season. Aside from that, my cilantro and basil have come of age. We're having pesto for dinner tonight, baby! EDIT: No, I don't put cilatro in pesto, you weirdos. Last edited by Detroit Hoser; 12th July 2023 at 09:57 AM.
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#46
3rd October 2023, 12:44 PM
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I was thinking about having meatloaf for dinner last light and went to buy ground beef and sausage. The meat counter gal correctly guessed when I asked for the two ingredients (yep, meatloaf) and suggested I use chorizo instead of the sage sausage. I did, and wow! What a difference! This morning I cooked an egg in the middle of a thick slice of leftover loaf for breakfast. Life is good.
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#47
5th October 2023, 11:43 AM
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I have some gorgeously ripe tomatoes from a farm stand, a pot of basil in the backyard, and I just returned from the store with some fresh mozzarella and a loaf of ciabatta. It's going to be caprese salad with toasted ciabatta. Oh, and I also got a little smidgen of prosciutto and a half of a canteloupe, so we'll also have cantelope spears wrapped with prosciutto.
Cold Italian cuisine to offset late, hot summer temperatures.
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#48
6th October 2023, 08:44 AM
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Day before yesterday, had liver and onions.
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#50
6th October 2023, 10:52 AM
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I've got my pressure cooker going making vegetable broth, with dried mushrooms, celery, scallions, carrots, and green beans. Plus spices, soy sauce, horseradish oil, and toasted sesame seed oil. Tomorrow, I'm going to throw in some rice and beans, some tomato sauce, and whatever else I find in the can I keep the rice and beans in. I'll have to find the box of Kasha (buckwheat groats) to throw some of that in. I'm making a totally vegan stew, even though I'm not one of those vego-freaks. I'm inventing a recipe I can serve to a vegan* if I ever have one over for dinner. Also, it's Kosher with either meat or dairy if I have a Jewish guest.
It already smells wonderful. My mother asked me a few minutes ago when it was going to be ready because she's getting hungry. When I told her "tomorrow", she asked me what I could come up with, today, so I pulled out the cheap hot dogs, sourdough bread, and horseradish mustard. she used up all the mustard that could be gotten out of the plastic squeeze-bottle, and asked what she should do with it. I instantly put a bit of water into the bottle, shook it up, and set it next to the pressure cooker. "It's going in there, as soon as the pressure comes down so I can open it." *Most of them can't cook. Sure, they can make something nutritious that follows their 'no animal products' rule, but every one of them who has ever served me their mush has come up with tasteless mush. I can come up with really tasty mush that follows their rules. That's tomorrow's dinner. ETA: I can follow ANYONE'S dietary rules and make something good. I and my mother have an understanding. I do the cooking, and she does the dishes. She taught me well, when it comes to cooking. She agrees that the student has exceeded the master. Last edited by C2H5OH; 6th October 2023 at 11:36 AM.
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Hybrid Mode
