I waited long enough and no one bit...fettucini tonight... I waited long enough and no one bit...fettucini tonight...Original Post
I waited long enough and no one bit...fettucini tonight...Replies sorted oldest to newest
Sausages and peppers over soft polenta.
For lunch... Chicken salad made with leftover BBQ chicked and fat free mayo. 
I fell off the diet wagon hard in the last couple of weeks, so only fat free living for me this week!
For dinner... Filet mignon and zucchini. Both done on the BBQ.
I fell off the diet wagon hard in the last couple of weeks, so only fat free living for me this week!
For dinner... Filet mignon and zucchini. Both done on the BBQ.
Last night:
Pan fried orange roughy, mashed potatoes, sauteed yellow squash with EVOO, salt and pepper
Pan fried orange roughy, mashed potatoes, sauteed yellow squash with EVOO, salt and pepper
Halibut pan fried in almond flour, served with sauteed baby green beans. Opened a bottle of NZ SB - the exuberant fruit of the wine was not a bad match, however a less robust white wine may have been better with the delicately flavored fish.
Bresaola, green onions and fresh fig salad; roasted guinea fowl breasts with thyme and garlic, and orzo with royal trumpet mushrooms.
quote:Originally posted by Baird:
I fell off the diet wagon hard in the last couple of weeks, so only fat free living for me this week!
For dinner... Filet mignon
PH
Lots of mexican food!!!
Sushi. It's been awhile and I'm going through withdrawals...
Grilled rack of lamb, mushroom rissotto, salad, cheese course. This was the backdrop for a killer Pinot Noir tasting last night.
Eating as many beefsteak and heirloom tomatoes while they are still available. Can't eat hothouse T's. How do they grow tomatoes with no taste?
Last night was "Oktoberfest" at The Wagner's.
I made a wurst platter with Brats, Brockwurst, Weisswurst and Knockwurst. Sauerkraut with bacon, apples and onions. Potato pancakes.
We had various German Oktoberfest beers... but the Hacker Pschorr was the clear-cut best. Very enjoyable dinner.
I made a wurst platter with Brats, Brockwurst, Weisswurst and Knockwurst. Sauerkraut with bacon, apples and onions. Potato pancakes.
We had various German Oktoberfest beers... but the Hacker Pschorr was the clear-cut best. Very enjoyable dinner.
Excited about Fall. So, I cooked Gumbo, shrimp and corn chowder and grilling with different marinades and brunch items. I create my own recipes.
Last night I made roasted chicken and steamed green beans. I topped both with a simple mustard vinaigrette.
Last night with a 2001 Turley Pesenti
Roasted Asparagus with Goat Cheese and Bacon
Stir fry bell peppers with beef over steamed rice
Recipe for roasted asparagus from epicurious.com:
6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over.
Roasted Asparagus with Goat Cheese and Bacon
Stir fry bell peppers with beef over steamed rice
Recipe for roasted asparagus from epicurious.com:
6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over.
I made pan seared teriyaki (sp?) salmon and served it over wild rice. No wine, though.
Duck confit and butternut squash risotto.
Went to a wedding tonight that somehow managed to pull off the following:
-real Caesar salad
-real Gulf Shrimp Cocktail (after all, we were partying on the Gulf of Mexico next to this area's shrimp fleet dockage) Nothing beats the flavor of wild shrimp
-Roast beef that was actually served rare and didn't have the consistency of shoe leather (a real rarity at weddings)
-Absolutely, beautifully, rare (seared) sesame encrusted ahi tuna. Why people continue to cook tuna is still a mystery to me.
-real Caesar salad
-real Gulf Shrimp Cocktail (after all, we were partying on the Gulf of Mexico next to this area's shrimp fleet dockage) Nothing beats the flavor of wild shrimp
-Roast beef that was actually served rare and didn't have the consistency of shoe leather (a real rarity at weddings)
-Absolutely, beautifully, rare (seared) sesame encrusted ahi tuna. Why people continue to cook tuna is still a mystery to me.
Pork Stew with Ginger & Orange, Potatoes, Carrots and Scallions. 2002 CCM Eroica. Nice....
PH
PH
Yum! I thought I'd try a marinade that I usually use for pork tenderloin on some chicken breasts that I had frozen. Wow, did it work well! They marinated for about 2 1/2 hours and were broiled (raining, grilling would have been a little soggy).
Pork (and now chicken) Marinade
1/4 cup olive oil
1/4 cup light soy sauce
1 tbsp. dijon mustard
1 tbsp. brown sugar
3 garlic cloves, minced
2 tbsp. flat-leaf parsley, chopped
juice of 1 lemon
fresh ground pepper
1 tsp. red pepper flakes (optional)
I "massaged" the breasts
every 45 minutes or so to speed the flavor absorption. I'm not sure if this even helps, but it seemed like a good idea.
Pork (and now chicken) Marinade
1/4 cup olive oil
1/4 cup light soy sauce
1 tbsp. dijon mustard
1 tbsp. brown sugar
3 garlic cloves, minced
2 tbsp. flat-leaf parsley, chopped
juice of 1 lemon
fresh ground pepper
1 tsp. red pepper flakes (optional)
I "massaged" the breasts
every 45 minutes or so to speed the flavor absorption. I'm not sure if this even helps, but it seemed like a good idea.
I made my super-delicious Chicken Romano (Chicken Parm to the masses) with sauce and rigatoni
Quickie how-to on the chicken:
I use thin lean cutlets from my italian store. Usually 2 pounds.
1 bowl of egg mixture. I use 3 extra large eggs
with fresh parsley, half and half or whole milk, salt and pepper. Soak the chicken, then move the chciken to bowl #2.
Bowl 2 is a mixture of flour and italian seasoned bread crumbs. I mix in equal parts of each. Put the cutlets in and pat well on each side. Then place on large flat plate or other tray.
Heat oil in deep pan on high. I use corn oil, but you could probably use anything. Oil must be VERY hot. If not very hot, the chicken will become soft and oily. Test the heat by popping in a small batter piece, if it disintigrates like volcano lava, it's ready.
Fry. It helps to have some experience here. 20-30 seconds on each side maybe? I don't time it, but I fry it less than I would if I was just making cutlets to eat right up. These will be soaking in sauce and then it will be going in the over later, so don't fry to long. This is being heated twice and they are thin. If thicker, then fry longer of course.
I take them out of the pan, salt them a little bit as they come out and separate with paper towels to dry off. I then take my tomato suace that was cooked a few hours earlier and is now warm, not boiling hot. I lay some sauce over the bottom of a large baking tray. I line the cutlets on top, then add more sauce, large basil leaves, and fresh romano cheese over them (parm or other hard sharp cheese works fine too). I don't use that much cheese, as my sauce is THAT good. If your sauce sucks, use a lot of cheese. I then will use fresh mozzeralla, sliced in thin small pieces to sprinkle over them. sprinkle a light amount of extra virgin olive oil to soak in a little.
I cover the pan and leave out at room temp. to sit for a few hours. This creates a wonderful sauce marinade that seaps into the chicken. You won't even need a knife later. Of course, the sauce is a huge part of this. "That's the flavor!", as my uncle says. Yes the chicken sitting in the sauce makes it.
30 minutes before eating, put oven on 350 and bake until hot with cheese melted.
Serve and enjoy!
Quickie how-to on the chicken:
I use thin lean cutlets from my italian store. Usually 2 pounds.
1 bowl of egg mixture. I use 3 extra large eggs
with fresh parsley, half and half or whole milk, salt and pepper. Soak the chicken, then move the chciken to bowl #2.
Bowl 2 is a mixture of flour and italian seasoned bread crumbs. I mix in equal parts of each. Put the cutlets in and pat well on each side. Then place on large flat plate or other tray.
Heat oil in deep pan on high. I use corn oil, but you could probably use anything. Oil must be VERY hot. If not very hot, the chicken will become soft and oily. Test the heat by popping in a small batter piece, if it disintigrates like volcano lava, it's ready.
Fry. It helps to have some experience here. 20-30 seconds on each side maybe? I don't time it, but I fry it less than I would if I was just making cutlets to eat right up. These will be soaking in sauce and then it will be going in the over later, so don't fry to long. This is being heated twice and they are thin. If thicker, then fry longer of course.
I take them out of the pan, salt them a little bit as they come out and separate with paper towels to dry off. I then take my tomato suace that was cooked a few hours earlier and is now warm, not boiling hot. I lay some sauce over the bottom of a large baking tray. I line the cutlets on top, then add more sauce, large basil leaves, and fresh romano cheese over them (parm or other hard sharp cheese works fine too). I don't use that much cheese, as my sauce is THAT good. If your sauce sucks, use a lot of cheese.
I then will use fresh mozzeralla, sliced in thin small pieces to sprinkle over them. sprinkle a light amount of extra virgin olive oil to soak in a little. I cover the pan and leave out at room temp. to sit for a few hours. This creates a wonderful sauce marinade that seaps into the chicken. You won't even need a knife later. Of course, the sauce is a huge part of this. "That's the flavor!", as my uncle says. Yes the chicken sitting in the sauce makes it.
30 minutes before eating, put oven on 350 and bake until hot with cheese melted.
Serve and enjoy!
Hmmm... I'll have to try that "room temp" thing. I do somethign similar, but bake as soon as I finish topping with the cheese. I'll have to try leaving them out for a while.
What would you serve with this dish? 
What would you serve with this dish?
Soaking really softens the chicken and the sauce almost penetrates the insides of the cutlets. It keeps the finished product from having cutlets with overcooked edges and dry where you didn't cover with sauce. I'm sure the other way is still delicious. I just love soft cutlets with the sauce.
It also gives the olive oil, cheese and basil flavors a chance to really sing in there, before blasting it in the oven. It will still have a firm to it though later, as long as you heat the over high enough. Try it.
My sauce also sits. It's always cooked 4 hours earlier and sits in the pot until I re-heat it later. I notice a huge difference in the flavor and consistency.
It also gives the olive oil, cheese and basil flavors a chance to really sing in there, before blasting it in the oven. It will still have a firm to it though later, as long as you heat the over high enough. Try it.
My sauce also sits. It's always cooked 4 hours earlier and sits in the pot until I re-heat it later. I notice a huge difference in the flavor and consistency.
Ahhh, Hunter, it sounds fab!!
Five spice cornish hens with rice
quote:Originally posted by Hunter:
I don't use that much cheese, as my sauce is THAT good.
It sounds great but it only earned a score of BD85. How do you explain that?
It's not a bad recipe, I use it often. It needs some "uumph" to it. I use more garlic, chopped basil, and EVOO.
Hey Hunter,
That chicken parm recipes sounds good. I don't have much luck with scallopini. I get really thin pieces of chicken, pork, etc...but I can't get it any thinner with my meat pounder. What's up?
Hey Hunter,
That chicken parm recipes sounds good. I don't have much luck with scallopini. I get really thin pieces of chicken, pork, etc...but I can't get it any thinner with my meat pounder. What's up?
If you think they are really thin, then they may be thin enough. Mine are probably 1/3 of an inch. I'm just guessing. It's also not just the thinness, it's the lean cuts too, so it's not chewy and it doesn't have any tough fat lines through them. I don't get this quality from a supermarket, so I don't know what kind of store you have access to.
Whole Foods
If they are pretty thin and lean, it should be fine.
Now the sauce.....that's quite another story.
Now the sauce.....that's quite another story.
Tortilla Pie
Recipe courtesy of epicurious.com:
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8-oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil
Accompaniment: sour cream
Put oven rack in lower third of oven and preheat oven to 450°F.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
Recipe courtesy of epicurious.com:
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8-oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil
Accompaniment: sour cream
Put oven rack in lower third of oven and preheat oven to 450°F.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
One can only imagine the number of substitutions!
No substitutions, the ingredients were pretty simple and standard pantry/fridgy findings.
However, it needs more heat...I would probably add jalepenos and/or hot sauce.
However, it needs more heat...I would probably add jalepenos and/or hot sauce.
I made veal scalopini and steamed broccoli and topped both with a gorgonzola and mushroom cream sauce. WOW!!!
We had opened a '04 Concha y Toro Marques Cab the night before, so we finished it off with this meal. Surprisingly it went quite well. The wine really brought out the gorgonzola.
We had opened a '04 Concha y Toro Marques Cab the night before, so we finished it off with this meal. Surprisingly it went quite well. The wine really brought out the gorgonzola.
Cochinita Pibil
Mole de hoya
Pollo en achiote y chile Ancho
Cebollino
Enchiladas Suizas
Quesadillas de queso Oaxaca y pollo
Chilaquiles
Salchichas rellenas con pure de papa
Mole de hoya
Pollo en achiote y chile Ancho
Cebollino
Enchiladas Suizas
Quesadillas de queso Oaxaca y pollo
Chilaquiles
Salchichas rellenas con pure de papa
Last night:
Gouda aged 22-26 months
Roquefort
Foie gras (unseared)
Toasted baguette crisps
Blackberries soaked in some dessert wine
Poached pears with marscapone topped with walnuts
With a 1999 Tokajai Essencia
And then...
Unplugged version of TBird's Mac and Cheese
Gouda aged 22-26 months
Roquefort
Foie gras (unseared)
Toasted baguette crisps
Blackberries soaked in some dessert wine
Poached pears with marscapone topped with walnuts
With a 1999 Tokajai Essencia
And then...
Unplugged version of TBird's Mac and Cheese
I am hung up on salad with romaine lettuce, grape tomatoes cut in half, with butermilk ranch dressing and ceasar croutons topped with manchego cheese. The meat does not even count! But it is great topped with grilled chicken breast.
Made a slow-cooked Tuscan Ragu and served it with spinach and ricotta ravioli. To drink we had an '02 Altesino Rosso d' Altesino. Very nice match (as one would expect).
Last night:
Grilled 2" bone-in pork chops
Roasted asparagus with chevre and crumbled bacon
TBird's mac and cheese, Part 2
Double layered pumpkin cheesecake
Grilled 2" bone-in pork chops
Roasted asparagus with chevre and crumbled bacon
TBird's mac and cheese, Part 2
Double layered pumpkin cheesecake
Pappardelle with beef ragu
Sauteed yellow squash
Sauteed yellow squash