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What are you cooking this weekend (breakfast, lunch or dinner)?

post #1 of 9
Thread Starter 

I am making one of my favorite comfort foods: Stuffed tomatoes (Greek style). 

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #2 of 9

I walked out on the deck of my cabin yesterday morning and it was 36 degrees, I'll be traveling back up today with some hearty Vittles. Craw fish Gumbo, crusty bread, Caesar salad. Home made Egg Plant Parmesan, fresh saute vegetables, garlic toast. There is nothing like the smell of a fresh pot of coffee when the weather is cool and the morning dew is on the ground. I need to wake up Maryellen and John boy the waffles, pancakes, German sausage and bacon, eggs are ready for the day to start.....................Thats what living in Oregon is all about......ChefBillyB

post #3 of 9

Hmmmmmmm.

 

Tonight will be the rest of the left-over chestnut soup; grilled salmon with mustard sauce; daikon pappardelle; grown-up mac & cheese.

 

Tomorrow will be slow-smoked ribs; grilled pineapple; potato salad, cole slaw.

 

Sunday we'll do a simple roast chiken, garlic mashed potatoes, and asparagus.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 9

Nicko ! What do you stuff them with

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 9
Quote:
Originally Posted by ChefBillyB View Post

I walked out on the deck of my cabin yesterday morning and it was 36 degrees, I'll be traveling back up today with some hearty Vittles. Craw fish Gumbo, crusty bread, Caesar salad. Home made Egg Plant Parmesan, fresh saute vegetables, garlic toast. There is nothing like the smell of a fresh pot of coffee when the weather is cool and the morning dew is on the ground. I need to wake up Maryellen and John boy the waffles, pancakes, German sausage and bacon, eggs are ready for the day to start.....................Thats what living in Oregon is all about......ChefBillyB



I'm with you there on the hot breakfast - do you make (have it made for you) often?  Wish I had time or made time to do that kinda breaky.  It's more of a weekend thing for us, although I'd personally give the waffles and pancakes a miss.  All a matter of preference hey? :)

 

Tonight's dinner was a bit of of a disaster, as I had various members of the family going and coming, so it was spaghetti with german sausage in a tomato, onion and capsicum sauce, topped with cheddar.  Very hard to keep it looking good over the course of a couple of hours.  Dessert when they want it, and they can fend for themselves! is just mixed fruit in a port wine jelly with vanilla icecream.

 

Has been a long, busy week and I'm looking for easy ways out.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 9

I'm doing a mishmash tonight... the hubby drank all day with a buddy (he is mostly sober he had five beers in five hours but is quite chatty right now!)  so I have pork chops in the oven butterflied and in the butterfly I have salsa, ground cumin and chili powder.  When I fold them I'm going to add a little grated jack cheese and then sear them to finish in a cajun seasoned oil.  I have a peach salsa to top it and curb the spice.  That will be served with baked red and white potatoes, mixed greens in a balsamic dressing, and fresh peaches and cream corn on the cob. 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #7 of 9

It's a nice, early fall day here in Salt Lake City.  I should be outside doing stuff, not sitting here at the keyboard.

 

Earlier I purchased a whole chicken, will spatchcock it and roast in the Weber kettle with a light touch of mesquite, a saute of summer squash, shrooms and onion on the side.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 9
Quote:
Originally Posted by DC Sunshine View Post





I'm with you there on the hot breakfast - do you make (have it made for you) often?  Wish I had time or made time to do that kinda breaky.  It's more of a weekend thing for us, although I'd personally give the waffles and pancakes a miss.  All a matter of preference hey? " class="bbcode_smiley" height="1" src="/img/vbsmilies/smilies//smile.gif" title=":)" width="1" />

 

Tonight's dinner was a bit of of a disaster, as I had various members of the family going and coming, so it was spaghetti with german sausage in a tomato, onion and capsicum sauce, topped with cheddar.  Very hard to keep it looking good over the course of a couple of hours.  Dessert when they want it, and they can fend for themselves! is just mixed fruit in a port wine jelly with vanilla icecream.

 

Has been a long, busy week and I'm looking for easy ways out.


HI Sunshine, we raise our own pigs and cows, the bacon, sausage, and pork chops are always available. The weekend are nice to have a bigger breakfast,with it getting cooler at the cabin its nice to have a hearty breakfast. I was also thinking about a good hearty stew with good crusty bread...............take care, I hope all is well..........Bill
 

post #9 of 9

Billy B - sounds really good, I'm on my way over   A nice big breakfast sets you up for the day, whether that be for working or having a lovely lazy lie in.  Although I am sure the livestock will not want to wait for the humans to tend to them.

 

All is pretty well here, normal household dramas, but it could be a lot worse  :) Hope you and yours are well too - Daina

 

Dinner tonight is probably poached chicken made into chicken pie, including celery, capsicum, onions, peas etc under a pre-bought puff pastry crust.  Big mixed salad to go with it.  Dessert - probably just tinned peaches and vanilla custard.  Not feeling very adventurous as am still recovering from entertaining my visiting parents for the past week, then my OH getting back on the same night they were leaving - aye Carumba.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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