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HungryChris

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Everything posted by HungryChris

  1. Gardening: (2016 – 2017)

    I just tossed out my scraggly batch of fall basil, moved the winter batch up from under the lights and planted a spring batch near the woodstove in the basement. The keen observer will note a bottle of Prosecco chilling outside for dinner. HC
  2. The Soup Topic (2013–)

    Ham bone lentil soup from the IPot . HC
  3. Breakfast! 2018

    Pork scrapple with fresh salsa and a ripe pear with warm brie. HC
  4. Salad 2016 –

    I like the Campari tomatoes. They are the only ones we can get around here that have anything close to that summer tomato taste throughout the year. I get them for $2.99 for a 1 LB pkg. In winter, I buy Romas for sandwiches and my weekly salsa fix and the Campari for salads. HC
  5. Chop chicken leg bones?

    @TdeV, I have stuffed them with a number of things. My 2 favorites are garlic cooked spinach, pine nuts and blue cheese, and ham and Swiss. I am unable to post the link because of server overloading, but if you do a search for Pine nuts blue cheese and pick my post of January, 2016 you will find that one, and another search for chicken legs ham Swiss and pick my post dated Dec 6, 2017 you can see what I did there. Good luck! HC
  6. Salad 2016 –

    Made Deb another chef salad for tomorrow. HC
  7. Lunch! What'd ya have? (2018)

    To be honest, I find it challenging to pan fry a hot sandwich so that everything inside is hot and melty at the very same time the outside is golden and have worked so hard and long at getting that right, I think of the mike as cheating. HC
  8. Chop chicken leg bones?

    I sometimes like to make stuffed boneless chicken legs, using leg quarters. When I do, I usually make a nice gelatinous stock with the leg and back bones. I have often wondered if I roasted the bones in the oven first, how the stock would be. Now I have a new curve to think about too. HC
  9. Lunch! What'd ya have? (2018)

    I have come to refer to these as "grinder sandwiches" as the only difference between this and the grinder, is the sliced Italian bread vs. the grinder roll. HC
  10. Breakfast! 2018

    Yet another toastie, this one started with a thin layer of sautéed zucchini, a layer of thinly sliced marinated mushrooms, a layer of thinly sliced leftover steak, topped with slices of brie and popped back in the toaster. I ate this with a knife and fork, topping each portion with a bit of tangy salsa. Connect-Mex, if I may. HC
  11. Dinner 2018 (Part 1)

    Pork piccata made with pounded tenderloin medallions, garden beans from the freezer and wedge salads. HC
  12. Dinner 2018 (Part 1)

    Now, I need some oysters! HC
  13. Breakfast! 2018

    A toastie with a layer of sautéed zucchini topped with sliced marinated mushrooms which, in turn, was topped by a few slices of Aldi prosciutto panino and put back in the toaster for a bit. HC
  14. Dinner 2018 (Part 1)

    Garlic, chili, lime shrimp skewers on Greek salads tonight. HC
  15. Breakfast! 2018

    Forced myself to fry up some of the beef scrapple that, frankly I'm not that fond of, but am determined to use up. Had it with poached eggs and a little experiment of cold sliced polenta that I breaded and fried like I do zucchini. Very good! HC
  16. Gochujang

    I have been quite happy with this one that I get from Amazonsmile. Another use I just remembered is kimchi fried rice. HC
  17. Gochujang

    I was first introduced to it on Korean Cooking Made Simple with host Judy Joo and have been using it for a couple of years. It can be hard to buy because it can have different labels, so I have been getting it on Amazon for some time now. I use it in making Korean BBQ, but have seen it mixed with butter and used on steaks(Simply Ming) and have been adding a bit to pepper steaks. It brings a rich heat to the party. HC
  18. Dinner 2018 (Part 1)

    Thanks, The base is Ritz crackers that have been crumbled in your hand so that the biggest pieces are no bigger than a small kernel of corn. About 1 1/2 sleeve for 8 shrimp (2 servings) 1/4 cup freshly grated parmesan cheese 4 green onions chopped 3 cloves garlic, peeled and chopped 1/2 stick butter dry sherry 8 shrimp (the ones to be stuffed) 4 or 5 shrimp to be used in the stuffing I usually buy U-16 - 20 sized shrimp for this. They must be raw and must not be "easy Peel". I usually buy 2 lb bags of frozen shrimp when they are on sale. I take 12 or 13 from the bag and thaw in water. I pick the 8 biggest and best shaped ones to be stuffed. These are cut down to the shell from the leg side trying to stay right down the center and clean out the vein under running water and flatten them out a bit to receive the stuffing. The 4 or 5 other shrimp get peeled completely, deveined and diced up into pea sized pieces. Combine the crushed crackers with the grated cheese in a fairly large bowl. Melt the butter in a small fry pan, add the chopped shrimp, chopped onions, garlic and a few dashes of paprika for a cheerful color. Sautee until the chopped shrimp are done and add the contents of the fry pan to the crackers and deglaze the pan (off the heat) with a good amount of dry sherry, which is also added to the cracker mixture. Mix up the cracker mixture and it should have a consistency that lends itself for stuffing (you can clump it together like a snowball). Stuff the shrimp holding them over the bowl and have a sizzle platter or cookie sheet ready to put them in. I add a bit of water to the sizzle platter to insure the shrimp are steamed and do not stick while the stuffing bakes. I add a thin slice of butter to each shrimp before they go in a 375 F oven for 30 to 35 minutes and add a dash of dry sherry to each half way through. HC
  19. Lunch! What'd ya have? (2018)

    Cream cheese, herring, red onions and capers....and a bit of Scandinavian attitude. HC
  20. Dinner 2018 (Part 1)

    Baked, stuffed shrimp. Something I learned to do eons ago, but still good on occasion. HC
  21. Lunch! What'd ya have? (2018)

    While I did some grocery shopping, Deb made lunch for herself and decided to take a nap. Left to my own devices, I decided on an IP artichoke with spicy lemon garlic aioli and a beer. HC
  22. The Dish Towel

    I too have a sort of dish / hand towel thing. I used to search for good quality ones in all the wrong places and more than once had one melt and stick when I removed a hot sizzle platter from the oven using it instead of the tongs I normally use. Then, on a trip to Italy one market day in Castellina, we found some good quality, but inexpensive ones and bought several and have done so a few times since. All the old ones were promptly relegated to the garage and work shop. Storage is an issue and I recently spotted these little wooden cabinets at a vendor near the craft brewery I go to. I took their picture to help me decide if I want to buy 2 and refinish them and hang them on the wall in 2 places in the kitchen, 1 for additional spices and one for dish towels. HC
  23. Breakfast! 2018

    Scrambled eggs with a tablespoon each of sour cream and shredded sharp white cheddar, pork scrapple and an English muffin. HC
  24. Dinner 2018 (Part 1)

    Steak and giant baked potato night, with a side of baby arugula in a vinaigrette (we reserve the red wines for special occasions, so, yes, white wine). HC
  25. Subway's Reuben sandwich

    I have not been to a subway in a few years, but have had mixed experiences at various locations. It sounds like the firm is in a struggle that could go either way. As an income minded investor, I am always searching the news for trends and stories that might provide insight, I read this article recently. HC http://www.businessinsider.com/subways-closes-stores-spirals-downwards-2017-12
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