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It's kinda hot out, but that didn't stop me from making oxtail stew!
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
- Start date
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Bert2368
Senior Member
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- Nov 29, 2018
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I have been maxed out on busy season stuff. But the garden has fresh herbs and plenty of asparagus.
It's been insanely hot for this part of MN. It gets cool enough to sleep about 2 hours before dawn, if then. Screw heating things up indoors more than the bare minimum.
Walmart, the store of my love/hate relationship this past 1.5 years has some cheap(ish) & sort of edible frozen cheese & onion pierogies. And I have stuff to spark them into being a bit more than just edible.
First, the frozen pierogies are fried in butter, olive oil & grape seed oil for about 8 minutes. Then, turned and the rest of the ingredients layered over them for another 8 minutes-
Home made canadian bacon, home grown purple asparagus, shallots, broccoli, fresh herbs (thyme, greek & Italian oregano, Italian parsley), preserved lemons, white wine, fresh ground black pepper & sea salt.
Then it is tossed with either sour cream OR low fat greek yogurt, some additional fresh ground black pepper and DEVOURED. Beats the hell out of fast food, takes less time than ordering out. You'll probbly want a light salad of some type along side to ballance it, unless you're so tire you just don't care about anything but "summer comfort food, RIGHT NOW!".
I've played with different veggies, adding portobello mushroom slices, different wines/vinegars/herbs/Allepo pepper or other red peppers, adding shredded cheeses.
IT ALL WORKS.
Try it, it's forgiving and filling.
It's been insanely hot for this part of MN. It gets cool enough to sleep about 2 hours before dawn, if then. Screw heating things up indoors more than the bare minimum.
Walmart, the store of my love/hate relationship this past 1.5 years has some cheap(ish) & sort of edible frozen cheese & onion pierogies. And I have stuff to spark them into being a bit more than just edible.
First, the frozen pierogies are fried in butter, olive oil & grape seed oil for about 8 minutes. Then, turned and the rest of the ingredients layered over them for another 8 minutes-
Home made canadian bacon, home grown purple asparagus, shallots, broccoli, fresh herbs (thyme, greek & Italian oregano, Italian parsley), preserved lemons, white wine, fresh ground black pepper & sea salt.
Then it is tossed with either sour cream OR low fat greek yogurt, some additional fresh ground black pepper and DEVOURED. Beats the hell out of fast food, takes less time than ordering out. You'll probbly want a light salad of some type along side to ballance it, unless you're so tire you just don't care about anything but "summer comfort food, RIGHT NOW!".
I've played with different veggies, adding portobello mushroom slices, different wines/vinegars/herbs/Allepo pepper or other red peppers, adding shredded cheeses.
IT ALL WORKS.
Try it, it's forgiving and filling.
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Michi
I dislike attempts to rewrite history
It's beige. But you spoiled it with the green bits in the middle
That's the first North Arm I've seen in the wild. You like it?
Terribly delicious though. It was my first time using Acquerello rice. Highly recommended..It's beige. But you spoiled it with the green bits in the middle
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My new fishmonger is selling Portuguese canned seafood from Jose Gourmet and I picked up a can of sardines to try them out. Made bruschetta with tomato, goats cheese, pickled red onion and (obviously) sardines. Really something else compared to the kippers I buy at the supermarket..!
beautiful, just can’t get myself to eat sardines.
parbaked
Senior Member
Portuguese and Spanish conservas are special.
I remember bars in San Sebastien selling pricey cans of seafood instead of tapas.
This gives ideas of what else to try....
https://www.seriouseats.com/what-are-conservas-iberian-spanish-portuguese-canned-seafood
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Great link, thanks for sharing.
Fresh off the smoker. Wife is cooking black-eyed peas to go with them. I almost forgot we are having fresh yellow squash out of the garden. We are getting more squash than we can eat right now out garden
When pigs fly!
parbaked
Senior Member
What wifey wanted for lunch…
Smoked salmon scramble with latkes & creme fraiche and a previously parbaked baguette…
Smoked salmon scramble with latkes & creme fraiche and a previously parbaked baguette…
We had today smoked salmon on a bagel half with capers, purple onion, cream cheese. The other half bagel was cream cheese with fresh garden tomato slices, with a little salt. So we were close to having the same idea.
parbaked
Senior Member
parbaked
Senior Member
Had to use some chicken thighs and carnitas so made “Chinese” food for dinner… Orange chicken, pork with radish tops & brocollini gomae-ae
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Can you give me a recipe? Is the green topping fennel and flat parsley?
I have so much fresh garden squash right now I need some fresh ideas as I am getting tired of eating squash. I know in a couple of months I will miss it.
The green topping is dill, cress and parsley.
Start by sweating off some shallot, then add the rice and cook until they become slightly nutty without coloring the onion. Throw in the squash(and diced fennel bulb if using). Pour in some white wine and cook it dry, then add ladles of stock and stir until the rice has the texture you like. Kill the heat and add grated lemon zest, lemon juice, grated parmigiano,salt and pepper. Leave to rest with a lid on for a minute and serve.
Try this. Good introduction. My version of the recipe is a few posts down. Sardines love lemons!
https://www.kitchenknifeforums.com/threads/crushed-potatoes-sardines-and-celery.46605/
parbaked
Senior Member
Double smash burger on brioche.
Beef, cheddar, lettuce, onion, special sauce = mayo, ketchup & cornichons…
#notomatonoregrets
Beef, cheddar, lettuce, onion, special sauce = mayo, ketchup & cornichons…
#notomatonoregrets
DitmasPork
Senior Member
Had a major hankering for shellfish last night!
Spaghetti with Tiger Prawns, Belgian Cidre, Organic Hawaiian Turmeric, Flowering Garlic Chives, Bengali Hot Pepper Pickle, Garlic, Black Mustard Seeds, Olive Oil, Salt.
Spaghetti with Tiger Prawns, Belgian Cidre, Organic Hawaiian Turmeric, Flowering Garlic Chives, Bengali Hot Pepper Pickle, Garlic, Black Mustard Seeds, Olive Oil, Salt.
DitmasPork
Senior Member
One of my faves!!! Grew up eating it in Hawai’i, now I live a block from a Jamaican joint that does good oxtails.
I tried making kofta for the first time yesterday. WAY under seasoned. That’ll teach me to trust random inter web recipes. Added some harissa with the pita and veggies and that helped.
Jovidah
I'll make you a sponsor offer you can't refuse...
On any kind of recipes where I process a bunch of minced meat I just measure out the total amount of salt in weight. At least it takes the guesswork out of it. Recipes are all over the place, and volumetric measurement of salt is a crapshow.
boomchakabowwow
Senior Member
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- Feb 1, 2013
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I made a Thai chicken and rice. hahah..
YumYumSauce
Senior Member
Napolitan Pasta aka Japanese Ketchup Pasta lolol.
Bigoli made from scratch as always, sauteed kurobuta sausage, onion, bell peppers, maitake mushrooms, spinach and garnished with chifforand shiso from my friends garden. Ketchup sauce made with chili garlic and soy sauce.
Bigoli made from scratch as always, sauteed kurobuta sausage, onion, bell peppers, maitake mushrooms, spinach and garnished with chifforand shiso from my friends garden. Ketchup sauce made with chili garlic and soy sauce.
