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Thanks Paul.
What's for Dinner?
- Thread starter ffemt128
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Boatboy24
No longer a newbie, but still clueless.
I always have a big box of that Morton Kosher on hand.
Where did you find the shrooms Paul? Nice find!
They were at my local Metro Market/Kroger, and, you guessed it, they were ALSO a Woo-Hoo special. I don't specifically recall them having Maitake/H-o-t-W 'shrooms there before. I'd buy 'em again!
THOSE MUSHROOMS THOUGH! YUM!
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I used some portobello shrooms in mine (fresh not canned), sweated in some european style butter and EVOO, with some fresh asparagus, yellow and red bell pepper, red onion, garlic, more garlic, diced grape tomatoes, some chicken stock, lot's of Romano cheese and some diced hot peppers. I think I threw in some Italian seasoning, not much though. At the very end I remembered I had a freshly grilled chicken breast from last night in the fridge, so diced that up. Used some not so fresh, fresh pasta (linguini), little on the dry side but cooked up nicely (original reason I did a pasta dish, to use up that pasta). Kids had chicken nuggets (only had the two youngest, Mommy and the oldest not home for dinner), but in the end I really liked my pasta dish (and my cold beer). Burrrrp...
Tonight's secret ingredient must be mushrooms.
Tonight's secret ingredient must be mushrooms.
Boatboy24
No longer a newbie, but still clueless.
Breaded some thin sliced chicken breast in Panko and Italian style breadcrumbs. My 8 year old sautéed them up in the pan with a little EVOO. Cooked up some angel hair and as a final touch, threw some plum tomatoes and olives into the chicken pan with some more EVOO and just a touch of pickle juice (I wanted to use capers, but didn't have any). Then threw it all on a platter with a final touch of olive oil and Parm. Yum!
Had to cook and eat very quickly, so a limited effort. I am not going all @GreginND on you, but I had lots of leftover beef at lunch and decided to vedge it tonight. Sorry the pix are not good. I made sauteed broccoli rabe (or rapini or broccoli raab, depending on your spelling preference). Lots of EVOO, some "vitamin G," braised in sherry, red pepper flakes, and shredded fontina cheese. The 'taters were a simple leftover baked potato, sliced then browned in EVOO.
Sorry, Greg, but I must admit I am starving now!
Sorry, Greg, but I must admit I am starving now!
That's because you need more carbs!!!
What's for dinner? I am not really sure!
This is something like pasta fagioli (or "pasta fazool" for the initiated). I started soaking a pot of fagioli beans last night. Unfortunately, I got stuck at work until waaaay late. I bought a pork shoulder chop on the way home; I quickly browned that, then threw it in with the fagioli to simmer/tenderize. Meanwhile, I threw various veggies (sauteed onions, Vitamin G) and seasonings (fresh thyme, lots of red pepper, marjoram, coriander, fennel) in with the beans & meat, and let that simmer away for ~1 hour. I also bought mustard greens; I am always on the fence about whether to blanch them to reduce the bitterness or to just dive in. Tonight, I decided to blanch ('cause I had hot water for the pasta anyway!); I sauteed an onion, and then a lot of garlic, then added the blanched mustard greens, some EVOO, and some butter (just because!). Boiled up some whole-wheat pasta shells. (Digression: I am 100% convinced that whole-wheat products are much better for us, but Jeez I hate 'em compared to nice, soft, normal pasta! )
After all these travails, plopped it on a plate and tucked into the groceries, and it was pretty danged good! Not the best thing you ever had, and kinda late to boot, but satisfying.
This is something like pasta fagioli (or "pasta fazool" for the initiated). I started soaking a pot of fagioli beans last night. Unfortunately, I got stuck at work until waaaay late. I bought a pork shoulder chop on the way home; I quickly browned that, then threw it in with the fagioli to simmer/tenderize. Meanwhile, I threw various veggies (sauteed onions, Vitamin G) and seasonings (fresh thyme, lots of red pepper, marjoram, coriander, fennel) in with the beans & meat, and let that simmer away for ~1 hour. I also bought mustard greens; I am always on the fence about whether to blanch them to reduce the bitterness or to just dive in. Tonight, I decided to blanch ('cause I had hot water for the pasta anyway!); I sauteed an onion, and then a lot of garlic, then added the blanched mustard greens, some EVOO, and some butter (just because!). Boiled up some whole-wheat pasta shells. (Digression: I am 100% convinced that whole-wheat products are much better for us, but Jeez I hate 'em compared to nice, soft, normal pasta!
) After all these travails, plopped it on a plate and tucked into the groceries, and it was pretty danged good! Not the best thing you ever had, and kinda late to boot, but satisfying.
Wifey is at class (lecture followed by a lab), so no dinner for her. Oldest daughter is at a friends house (she owns a car, so I think she's my daughter's favorite, for some reason) and informed me she wouldn't be home for dinner. Made up 20 oz of turkey taco meat the other night, so youngest had a hot dog (what else), younger son made two quesadillas (looked pretty good). I used some of the meat in a small batch of chili for tomorrows lunch (red onion, portabella shrooms, various peppers, lot's of spices, black beans, can of rotell style tomatoes (medium type)). Had just enough meat left to cook up a small batch of nachos. Just finished them and had to wipe my eyes from the sweat rolling of my head, so I guess I added a few too many habaneros (or maybe just enough). Either way the beer tasted even better after eating the nachos (Rolling Rock). Yum!
Sorry for the color balance in the image, had to use the cell phone camera. Old 2001 Sony DSC camera's battery seems to be dying again. Probably won't replace it, just get a new camera (thinking a cheaper Canon that I can use my EF lenses with, like the EOS-70D).
Sorry for the color balance in the image, had to use the cell phone camera. Old 2001 Sony DSC camera's battery seems to be dying again. Probably won't replace it, just get a new camera (thinking a cheaper Canon that I can use my EF lenses with, like the EOS-70D).
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Odd pairing tonight. Picked up some kielbasa and pencil-thin asparagus. For the veg, I sauteed shallots and some ginger in lots of butter, then added strips of Maitake/Hen-of-the-Woods mushrooms and 'sparagrass pieces. Sauteed that for a while, then added a healthy dose of sherry to finish the cooking. Weird combo, but it went down the hole easy enough.
Supposed to get into the high 50's today. Right now it's beautiful sweatshirt type weather, not a cloud in the sky (wind is picking up a bit, but I'm in a protected area (beer sanctuary)). Watched some videos the last few days on doing ribs on the Weber kettle grill. Went with the fuse or snake method and some pecan chunks distributed throughout. Can't wait for this evenings dinner. I'm down in the basement typing this post and smelling the pecan essence on my sweatshirt. Time to head up for another beer and check the temperature since I only put the ribs on 30 minutes ago. Aim to keep it around 225 to 250*F, just not sure if the wind will be strong enough where I have it set up to make me constantly adjust the vents or not. This fuse method is supposed to minimize it for most of the cook.
FYI, the smaller set of ribs must have been something that didn't fit on the grill during an earlier cook, so tossed them on for some variety (I really don't even know what rub I used, but it looks and smells pretty good, looks pepper and rosemary based.
FYI, the smaller set of ribs must have been something that didn't fit on the grill during an earlier cook, so tossed them on for some variety (I really don't even know what rub I used, but it looks and smells pretty good, looks pepper and rosemary based.
Follow up: Ribs turned out great. Only issue was a bit too much "browning" due to the fact that I visited my brother (about a mile away) and didn't wrap the ribs when I wanted to, so got a little overdone on the outside, but still great flavor. Tender but didn't fall off the bone, so perfectly done in my book. Also would add one less chunk of pecan wood, just a bit too smokey for the kids, but they still ate it anyway. I would not complain if served these ribs in a restaurant.
Pork Belly Nachos........
Did not last long enough for a picture. Watching the Final Four from my home town of San Antonio!
Did not last long enough for a picture. Watching the Final Four from my home town of San Antonio!
Boatboy24
No longer a newbie, but still clueless.
Too much smokey for the kids, not for me. Turned out too much smokey for the wifey, she wasn't too upset when I took a shower. I like full contact cooking, being one with the food!
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