Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 24  

Fresh picked apples (early this morning) - apples haven't arrived so I don't know the varieties yet - and some favorite cheeses from Cypress Grove, plus a couple of new ones - Truffle Tremor and Lamb Chopper.

Chicken Parm, garden salad, and bread I baked this afternoon.


Willie

Clean out the fridge supper. I had 3 slices of bacon, a carrot, cabbage, half an onion, and 1/4 pound of hamburger. Turned it into a stirfry with some balsamic and garlic(I always have garlic on hand, it is my most used item). Lots of fresh cracked pepper also.

yum tonight

tonight is pulled pork night ...

poached a pork butt in enchilada sauce and water for two hours,
removed pork from the pot and pulled it.

carmelized some onions then threw pork in, mixed and heated
through with bbq sauce and a dash or two of vietnamese hot sauce.

instead of the traditional bun, served the pork in a folded naan bread.

yum!

Man, does that sound good :D You've hit on three of my favorite things.

1) pulled pork
2) enchilada sauce
3) naan
4) carmelized onions
5) hot sauce
6) the combination

Is that three? What next, a little bit of raw red onion, freshly chopped? Whole-milk yogurt or a yogurt-based dip with diced cucumbers?? You have me drooling.

Breakfast, Lunch, Dinner, Supper -- what are you cooking?

For dinner I'm cooking a spicy sweet potato stew with onions, okra, tomatoes and carrots in, and lemon and coriander. It smells right nice.
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Dinner is Meatload with beef, pork and sausage, fresh peas, and caramelized onion and bacon mashed potatoes and a nice pan gravy. Yummers :lips:

the smell of fresh baked bread:bounce:

SpiceRack

The smell of fresh baked bread:bounce:

===== WELL!! at least another person thinks so!
when i first got married 30 years ago, my wife thought
she was doomed to a life of slaving behind a hot stove,
then she had a taste of my cooking. now she refuses to
cook! also doesn't like going out to eat very often any more.

tonight it was a simple burger with sweet potato fries.

the 80/20 ground beef was marinated overnight with
minced garlic and a dose of "bad byron's buttrub" and
a shot or two of sriracha.

the 1/2 lb. patties are formed 3/4" thick, seared in a
cast iron pan for two minutes on each side then put
into a 350 degree oven for six minutes or until inside
is medium rare.

served on a toasted onion roll with a dollap of roasted
red pepper aeoli.

ooooooooooooooo ... yummers!!

SpiceRack

I just discovered Sweet Potatoe fries and it was love at first sight. I suppose I've had my head under a rock or something. I don't think I'll go back to regular fries for a long time - not at home anyway.

Some salmon and mahi mahi out on the grill tonight - we've got a decent day of weather here today so we're taking advantage of it.

Willie

Last night was stuffed peppers (local mom and pop market's own blend, rice, tomato sauce, salt, pepper, and caramelized onions, baked then covered in mozzarella and back in oven to melt), mashed potatoes, and Emeril's Hot and Spicy Green Tomato Soup (subbed bacon for pancetta since I didn't have any pancetta and wasn't driving 13 miles to get it). I also made up a loaf of honey wheat bread. Very comforting on a chilly, rainy, Saturday.

Tonight is leftover soup (daughter was gone; son and SO wouldn't touch it) with shredded beef, onions, and peppers on hoagie rolls.

more beef!!

beef tri-tip was on sale for $2.69/lb. so i guess i put my
bbq grill away a little too early!!

so tonight it is grill roasted tri-tip ...
tri-tip coated with bad byron's buttrub (buttrub.com)
and will sear the outside over almond wood charcoal
then push all the charcoal to one side and roast the
tri-tip on the cooler side of the bbq until internal temp
is something like 128 degrees. a twenty minute rest
under aluminum should raise the temp to 133 or so
(rare/med.rare)

boiled green beans and potato salad will round out the meal.

I spent a lot of time in the kitchen today, but not making tonight's dinner. There were 2 nice rump roasts in the freezer, which I defrosted and prepared for sauerbraten. They are nicely marinating now until Thursday.

So, tonight I took the easy way out. I put a tray of lasagna from Sam's club into the oven, (actually not bad for a commercial product) and it did it's thing while I played a couple rounds of dominoes with my brother.

Tri-tip for 2.69 a pound? Nice, wish I had such luck, love the stuff.

Sweet potato fries? Gee, I haven't had those since lunch , when I finished off the leftovers from last night's dinner.

Tonight's dinner was going to be a classic chicken fricassee, but I got lazy and turned it into a sort of braised chicken with mushroom gravy. Still quite tasty, though, and leftovers for tomorrow.

mjb.

[QUOTE=teamfat;246431]Tri-tip for 2.69 a pound? Nice, wish I had such luck, love the stuff.

Sweet potato fries? Gee, I haven't had those since lunch , when I finished off the leftovers from last night's dinner.


+++++++ yeah, like i said ... i HAD to buy the tri-tip when i saw
the price! usually there is a bunch of tri-tip during the summer, but
the rest of the year is like a drought. funny how a few years ago,
most people outside of california and a few pockets of america even
thought about tri-tips, and i read somewhere they are mostly ground
up into hamburger ...
kinda like flank steak when no one knew about it and it was dirt cheap.
then people found out about it for stir fries and fajitas and zoooooom ...
the price tripled!! i hope the same doesn't happen to tri-tips!

by the way ... i find slicing the sweet potatoes into 3/8" batons
before frying is the tastiest. any much larger and the insides
don't cook through as well as smaller.

tomorrow night ... boneless, skinless chicken thighs dipped in
an egg wash with hot sauce added, then dredged in panko and
pan fried. served with a dip made from mayo, grated garlic,
and a dash of hoi-sin sauce. yummmmmmm!

Dinner tonight is Quinoa salad with charred Maryland Silver Queen corn, fresh sweet peas, Lamb Shank and a nice jus to go with it. :bounce:

Dinner of last nite & tonites supper, beef macaroni, full of fresh vegetables, easy & comfort food

Tonight, total comfort.

A mac and cheese recipe from i think Gourmet....with carmelized shallots and goat cheese on top

Tonight is Pizza Night, I made a fresh dough yesterday and I am going to make a deepdish Chicago Style Pie with shrooms, sausage, roasted onions and garlic, fresh smoked mozz and gouda and marinara with lots of fresh herbs.

what's your dough recipe? I may do this for tomorrow.

Last night, I made a cream sauce

with onions, celery, rosemary, lemon, shrimp stock, and cayenne, threw in some sauteed Gulf shrimp, added a handful of grated parmesan cheese and served it over mini rigatoni (easier for the kids smaller mouths). I added a side of garlic and rosemary roasted carrots and some fresh bread (to soak up the remaining sauce) to complete the meal. The wife and kids liked it quite a bit. I thought that the sauce needed a bit more life but I usually do when I cook. It must have something to do with standing over the aromas while it cooks that dulls the flavor when I eat later. Anyhow...

Next time, I'll use the same sauce over the pasta, less the shrimp, but serve paneed veal atop the rigatoni. The buttery flavor of the veal ought to pair well with the pasta and sauce. We'll see, anyhow.

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

Pour warm water into small bowl and stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil and set aside.

Mix 2 cups flour, sugar, and salt in a food processor or mixer with dough hook. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute but do not overmix.

Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough and let rise a second time if you like a yeasty flavored dough.

DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. Pull out 30 minutes before you want to use so it can come up to room temp.

I had leftovers for dinner tonight. But I did spend most of the day in the kitchen.
More marathon cooking. I'm preparing to make tamales. Today I braised a pork shoulder in the pressure cooker and shredded the meat when it was cool enough to handle, removing fat and sinew. Now, as I type, a nice sized rump roast is cooking, which will also be shredded. Tomorrow, with my brother's help, we will be making pork tamales and beef tamales. They aren't difficult, but they do take time. Once they are steamed, we'll package them for the freezer. So good. We could purchase them fairly cheap this time of year. Many of the local women make up big batches, in their home kitchens, to sell. However, I like to know that the ingredients are fresh, and the prep area is clean, with no cats, dogs or cigarettes around the food. If you ask about such things, they only tell you what you want to hear, regardless of the truth. :(

I reheated some thin sliced smoked top sirloin roast in beef broth for french dips. Made a fresh horseradish sour cream sauce to go with it. The food saver sure makes leftovers easier to store :D

We were pleasantly surprised with tonight's dinner. I pounded out a couple slices of pork loin, breaded and browned them. Toasted some sesame buns in the broiler, slathered with mayo, a couple slices of provolone cheese and added some slices of the last of the slow to ripen tomatoes pulled out of the garden a while back and a bit of lettuce.

Oddly enough, the stars must have been properly aligned or something because I was thinking they'd be good, but pretty much run of the mill sandwiches. I was wrong, they were REALLY good. As in one of the best sandwiches I've had in months. A very pleasant surprise indeed.

Unlike the lunch my buddy and I had the other week. We slipped out of the shop to grab some lunch at the club down the street, the daily special was a hot turkey sandwich. It looked good - a big plate of sliced turkey over toast, a pile of mashed potatoes and waves of gravy. Yum!

Until the first bite or two. Processed, pressed turkey like food product, lifeless boxed potatoes and mass produced, tasteless brown swill that passed for gravy. The napkins probably had more flavor than that pile of, uh, stuff.

But we ate most of it, washed it down with a beer or two and went back to the shop full, though certainly not satisfied. So it goes.


mjb.

ps: Now next week for Thanksgiving I'll be making a mess of REAL turkey gravy - I can hardly wait!

Darn, no heat in my apartment :(, so I went to pick up cantonese beef and mixed vegetables served on rice noodles at my corner asian restaurant

soooooo simple

so tonight was TOTALLY simple.

opened a can of chili and threw it into a pot.
heated it through then dropped an egg into
the middle of it, close lid for 2 minutes.
open lid up, tossed in a handful of cheese,
put lid on for a minute unto the cheese melts,
then eat.