What's for Dinner?
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You have whatever the hell you want with that, Kim! 
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The best meal I had while on vacation. Who would guess that the best Maine lobster I ever had would be in a Florida seafood dive? It was on "special" to boot, so the price was amazingly reasonable..
Had a nice pinot grigio with it.
Sorry, but I only have an "After" picture...
Had a nice pinot grigio with it.
Sorry, but I only have an "After" picture...
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Got home around noon on Sunday. Not having a whole lot in the house, I made mushroom pizza..
I made my own crust and added rosemary, garlic powder, basil, and some parmesan cheese right into the dough.
Sauced it with Don Papino's pizza sauce, added more parmesan cheese, and two cans of (drained and squeezed) sliced mushrooms.
I assembled the pizza, then let the crust rise for 30 minutes.
Ended up being very tasty..
I made my own crust and added rosemary, garlic powder, basil, and some parmesan cheese right into the dough.
Sauced it with Don Papino's pizza sauce, added more parmesan cheese, and two cans of (drained and squeezed) sliced mushrooms.
I assembled the pizza, then let the crust rise for 30 minutes.
Ended up being very tasty..
Home with sick daughter. Did six loads of laundry, mopped the kitchen floor, cleaned the bathrooms, racked four carboys of wine, made a brunello kit, did some chicken soup stock from the chicken we had for dinner on Saturday, finished soup had noodles only per my daughters lunch request. Then baked up a loaf of light wheat bread. And made up a new family favorite, Chicken Parmesan, for dinner. Yum.
Very productive unscheduled day off for me.
Very productive unscheduled day off for me.
Wow, I am tired just reading that, Craig!
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I finished off a keg of stout in the process, so I had plenty of calories to finish the job!
Plus I lazied around the kitchen yesterday listening to the Daytona 500 and drinking wine, so I had rested up plenty for today.
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Craig,
The only thing missing is the red cape and a big "S" on your chest. You need to bottle some of that energy and ambition and sell it on the open market. I know that I would buy some for SWMBO!!
BTW, that chicken parm looks insanely good! That soup looks pretty good too. Care to share the recipe for the stock?
The only thing missing is the red cape and a big "S" on your chest. You need to bottle some of that energy and ambition and sell it on the open market. I know that I would buy some for SWMBO!!
BTW, that chicken parm looks insanely good! That soup looks pretty good too. Care to share the recipe for the stock?
Craig,
The only thing missing is the red cape and a big "S" on your chest. You need to bottle some of that energy and ambition and sell it on the open market. I know that I would buy some for SWMBO!!
BTW, that chicken parm looks insanely good! That soup looks pretty good too. Care to share the recipe for the stock?
Look up an old book called The Frugal Gourmet by Jeff Smith ~ 1984? My Mom bought it for me when I graduated from college (she was giving me hints to move out on my own). I basically follow that recipe.
In this case I used the leftover carcass from Saturdays smoked chicken, which can get pretty strong flavor wise, but I had only used a bit of pecan when cooking it (mostly had a nice charcoal flavor). Just rough cut up some carrots, celery and onions, add a bay leaf, some whole peppercorns and some dried thyme. Just don't over cook it, maybe an hour or two tops.
If you want clarified stock you can use egg whites at the end and strain it through a hand strainer, then add any other ingredients. My daughter wanted "soup with noodles only", so I added some egg noodles, kosher salt and served it that way.
The book also has a recipe for a brown stock from beef rendering bones that is to die for, just takes all day (sometimes I do it overnight in a crock pot). It works really well as a base for French onion soup.
Boatboy24
No longer a newbie, but still clueless.
FWIW, I like to make stock with the 'innards' and leftover wing tips (sometimes you're lucky and the neck is in there too). Sear them, along with some onion, celery, carrots. Then add water, salt, pepper, sage (maybe rosemary and thyme) and simmer. Doing it this way, you have some nice stock to make gravy with when the bird is ready. Otherwise, I do exactly as Craig does. I will sometimes roast the carcass a little in the oven first. It gives a richer stock.
Here's a great recipe to use with turkey - works perfectly with chicken too. And the gravy is to die for. Step one is the stock - cooking the bird is everything in between, and the gravy is down near the end. Like I said, for the stock, I give the innards, onion, celery, carrots a quick sear before adding water.
http://www.nakedwhiz.com/madmaxturkey.htm
Here's a great recipe to use with turkey - works perfectly with chicken too. And the gravy is to die for. Step one is the stock - cooking the bird is everything in between, and the gravy is down near the end. Like I said, for the stock, I give the innards, onion, celery, carrots a quick sear before adding water.
http://www.nakedwhiz.com/madmaxturkey.htm
Steve_M
All things wine!
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Mike,
We made these for SuperBowl they were good to say the least! Who would have thought?
Steve
I know, its crazy how good they taste after you coat them in Frank's Wing sauce, Bleu Cheese dressing, etc! 
Wait, red wine with fish! You got some "splaining" to do!
You didn't eat your veges. 
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