[MsNelly99]

Couldn't have made a better choice myself. But for the adults, a beer goes great with pizza.

[Chef David Simpson]

Welcome to cheftalk.com MsNelley99, I hope you enjoy yourself. I pretty much live at work so, that's where I useally eat. But, I eat very well.

[Papa]

Roasted garlic for spread on home made crusty olive bread.

Salad: Romaine lettuce, vine ripened tomatoes, cucumber, scallions, capers, lemon stuffed Greek olives.

Dressing: An emulsion of organic, fruity, extra virgin olive oil, white balsamic wine vinegar, crushed garlic clove, pinch of sea salt, freshly ground pepper and sugar.

Dessert: Fresh Apple.

Wine: Le Mouton a cinq pattes (2 glasses).

[layjo]

Sorry I felt lazy when I got home, and ate two ham and cheese sandwiches and a few glasses of water to take the cold and flu medicine I'm taking.

[momoreg]

Last night, we made dover sole, with spinach and shrimp filling, dusted with a touch of old bay, and a bit of cilantro. 15 minutes, and worth every second.

[Marzoli]

Homemade chili.

[SeattleDeb]

Papa...I love your meal of roasted garlic on bread, and a wonderful salad. I made the same salad dressing that you described, with the addition of dijon and honey (on baby spinich leaves). Not sure if you'll see this or not, but last night I tried mixing everything together but the olive oil--and drizzled that on the leaves first, then added the rest of the balsamic vinaigrette. Seemed to adhere better. Do you mix everything together or do you put the olive oil on first?


Wondering here in Gig Harbor....oh..and had mine with my chili verde that I had cooked all day in the crockpot on Sunday. Yumm!

[Papa]

Dear Deb:

I am intrigued by your idea. Actually, what I usually do is to slowly pour a very thin stream of olive oil into a bowl of the remaining dressing ingredients and whisk it together to make an emulsion so that all the flavors blend and coat the salad ingredients together.

But the interesting thing to me about your question is that your suggested method of coating the salad ingredients first with the olive oil before adding the remaining mix of dressing ingredients is exactly what we used to do when I was growing up in Greece. I was raised with that method and I always loved our salads ... come to think of it, I can't remember when or why I changed! I'm going to try it both ways and I'll let you know what I find.

[Mezzaluna]

Papa: you grew up in Greece? I spent a lovely month there on vacation some years ago. I loved visiting the olive and pistachio groves, and longingly gazing at the unripe figs (we were there too early in the summer to enjoy them). I especially recall the huge, fresh lemons (sweet enough to squeeze into cool water and drink), and the yaourti mi meli... Alas, restaurant meals at the time (1980) were pretty much the same everywhere we ate, except for some wonderful grilled fish at the seaside. The best Greek food I've eaten was home cooking by Greeks here in the U.S.A. Lots of delicious memories!

[MsNelly99]

Originally posted by Layjo:
Sorry I felt lazy when I got home, and ate two ham and cheese sandwiches and a few glasses of water to take the cold and flu medicine I'm taking.

I hope your flu is not too serious. Go to bed and take in some chichen soup.

[MsNelly99]

....
Wondering here in Gig Harbor....oh..and had mine with my chili verde that I had cooked all day in the crockpot on Sunday. Yumm![/b][/quote]

SeattleDeb, would you give me your recipe for your chili verde? I would really appreciate it. Thanks loads,

[foodnfoto]

Wow! Chili Verde sounds great! I love the fresh flavors of the green Mexican vegetables. What kind of meat did you use?
Tonight I had to make do with left overs (I didn't get to the store before the ice and snow hit). Made of salad of romaine hearts, sliced mushrooms, blood orange segments, scallions, nicoise olives and sliced cold grilled top loin. Dressed it all with a little Caesar Cardini's Lemon Herb dressing.

[SeattleDeb]

Looking for a sheepish grin icon...I made cheater's chili verde! Had a pork roast that I had bought on sale in the freezer, defrosted, then browned in olive oil, lots of pepper, chopped up some garlic from the jar of garlic with jalapenos, some onions, and added all to my crock pot. Then I added some chicken stock...and a few cans of Herdez brand chili verde sauce or salsa...3 I think so the roast was fully immersed in liquid. Put it on low for about 8 hours, by then the meat just wants to fall off the bone, hubby cubed it, put the cubes back in the sauce overnight in the fridge.

We used to do it this way when we went skiing in Tahoe, left the thing going all day so the aromas were hmmmm when we got home.

So...<tail between legs> that's my cheaters version!

[ March 06, 2001: Message edited by: SeattleDeb ]

[SeattleDeb]

Sorry...felt discombobulated because I was 299 at posts...needed to put something here to hit an even 300.



[ March 06, 2001: Message edited by: SeattleDeb ]

[Anneke]

Congratulations Deb! 50 more for the mug!