onrushpam

We got a new grill that's pretty cool. I't a Chargriller Duo and is gas on one side, charcol on the other. We're going to try some spareribs on the charcoal side. DH has requested baked beans and I want to make my favorite field pea/corn salad. Blackberries are buy-one-get-one, so I'll probably make a cobbler.

I made the Cherry Tomato Crisp as part of DH's birthday dinner. It was very, very good! I forgot the part about just chunking up the parm... wish I'd done that. When I made this dish, I was reminded of another favorite cherry tomato recipe. It's not new for us in 2009, but rediscoverd: Orzo with Feta and Cherry Tomatoes I made it tonight and it was every bit as good as remembered. It makes for great lunch leftovers, too!

Yours is very close to mine own favorite lemon bar recipe. So, you're just making round "tarts" with a biscuit cutter? I agree about the whipped cream... I'd never imagine serving ice cream with lemon bars. I have a pint+ of Meyer lemon juice in the freezer and need to use some of it! I may make the lemon "tarts" or maybe the semifreddo recipe I saw today on Epicurious! Whatever I do, it will be lemon!

David, Please, please tell the specifics of how you do the "tarts"!

We recently replaced ours and after much research went with a lower-end Bosch. It was in the $900 range. We LOVE it! We tried to find something less pricey, but just couldn't come up with anything we thought we'd be happy with.

LOL! I never knew wheetabix was a human foodstuff. I've seen many references to it in old books on raising greyhounds in the UK. I thought it was some sort of dog kibble.

Last weekend, I did a big ol' Southern veggie thing... collards, field peas, scalloped 'maters, creamed corn and corn bread. It was all SO good! Today, my craving was for seafood. So, our V-day dinner will be: Steamed hopper shrimp that were swimming in Apalachicola Bay yesterday. They went straight into the pot when I got home from the market. Blue crab claws (cocktail fingers), also from the Bay (waiting for their quick sizzle) Remoulade and cocktail sauce for the sea critters. French fries (first fry has been done and they're waiting in the fridge) Broccoli slaw (mellowing in the fridge now) Plant City strawberries and vanilla ice cream (gotta go do up the berries now)

We are staying in tonight (company just left and we're ready for down time). DH requested Susan in FL's chicken in champagne vinegar sauce. So, that's what we're having, along with mashed spuds and b. sprouts. Sweets will be leftover toffee.

There's a newish place in our area that is part of a small (but rapidly growing) regional "chain". Though it's not a sandwich shop, sandwiches/soup/salad are a big part of their business. They also do pizza/calzones and burgers. I don't care for the atmosphere of the place, but keep going back because they have great salads (house-made dressings, chicken fresh-cooked each morning, really nice greens that didn't come out of a bag) and wonderful house-made soups. It doesn't cost any more to eat there than at the big chain place across the street. They are doing something right... the place has been packed every time I've been there. Some evenings, they have an hour wait! Oh, and one of their "appetizer" items is a bucket of boiled peanuts!

Kim, Is the recipe for Marlene's potatoes on your website? I couldn't find it. Those look SOOO good!

These are Apalachicola oysters that were still nestled in their bay beds 24 hrs or less before I bought them. They were SOOOO good last night! Sis and nephew had never eaten lightly steamed oysters before and they loved 'em! I ate mine "straight". They added a little lemon juice and cocktail sauce. The remaining 2-3 dozen are sitting in the fridge and will be consumed NYE if not before. I really do need to learn to shuck them. I think I need a coach!

Thanks y'all! I don't think I really have a problem... We ate WAY more than I thought we would. The leftovers are sittling happily on a tray in the fridge, covered with wet towels. I'm thinking DH and I will just steam and eat the rest on NYE. We had the steamed oysters, stone crab and shrimp. The oysters were the HIT! The cheapest thing on the menu, but OH MY they were GOOD!!!

I gave bags of Jaymes carmel corn to my co-workers on Friday. One of my compadres is Vietnamese and a health nut. She is constantly on my case because I don't get enough exercise, eat right, etc. As she was leaving the office Friday afternoon, she popped her head into my office and said, "Pam, I don't understand why you made my bag so SMALL!" She held up the remains of a mostly-eaten bag of carmel corn. HIT!!! It made my day!

Tammy, This Maracell recipe has become a regular at our house. It should be easily scaled. I don't care much for rosemary, so I use thyme instead. DH loves this! I have made it with several types of fish. I think tilapia would work, but you will need to adjust the timing because tilapia filets are thinner than grouper, snapper, etc.

I'm doing seafood and snacks tomorrow night, instead of a sit-down dinner. There will only be four of us. I've ordered stone crab, shrimp and oysters. My seafood market won't sell less than a half-bushel of oysters. That's about 6 dozen and probably twice as many as I need. I'm just going to steam them. I do not want to try to shuck them myself. Any ideas what I could do with about 3 dozen left-over steamed oysters?

I made several batches with a mix of Karo and Lyle's and it was all great! My co-workers all said "Yummmmmm!"

Hmmm... I didn't think of going that way... I subbed it for the molasses and added an extra tablespoon, just because I love the flavor. My corn turned out great! If you sub the golden syrup for the corn syrup and leave the molasses, it will be much darker. I'm tempted to try using 100% golden syrup... may do a small batch that way and see what happens.

Tonight I made 2 batches of Jaymes recipe, but opted for Lyle's Golden Syrup in place of molasses or maple. I LOVE Lyle's in caramel sauce and it didn't dissapoint here. I did one batch with nuts and one without (forgot them in the first batch). I used microwave popcorn, but the lightly-salted, "natural flavor" variety. Yummy stuff! Tomorrow I'll make two more batches, then it's slated to go in baggies tucked into little holiday decorated Chinese-carryout style boxes for my co-workers.

I'd mix chile verde with Mexican crema. If it's too runny, you could add some crumbles of queso fresca. Mmmm...crema!

It's probably a nostalgia thing... I don't really love it, either. But, sometimes I make it because my mother always made it at Christmas. My mother wasn't much of a cook, but she had a few favorite recipes she prepared with loving care. The pumpkin cake roll was one. So, sometimes I make it because it makes me feel closer to her. Your client may have similar feelings/memories. Now, if I could just find the long lost White Christmas Pudding recipe!

Are you using nuts? I always sprinkle a layer of chopped nuts on the pan before pouring on the batter. Then, I dust the towl I use for the rolling with confectioners sugar and dust with more later, if needed. The combination of nuts and sugar is attractive.

I've done this one both in the oven and in the slow cooker. I think I probably did it at 300 degrees in the oven, just because that's what I always do for any type of pot roast braise. I probably didn't even look at the temp listed in the recipe. This actually works very well in the slow cooker. I'm probably going to do it Thursday, to be served to guests arriving Friday night.

Brooks, Please post the directions/recipe for your Lemoncello! I have a BIG bag o' Meyer Lemons and would love to try it.

I do the same, but also add finely chopped red bell pepper and fresh corn kernels. Sometimes I use lime juice and cilantro instead of lemon juice and parsley. Yum. When I want that porky flavor for the more delicate peas, I simmer the ham hock a good long time, then add the peas for just 20-30 minutes.

No pie here. We had pumpkin sticky toffee pudding yesterday and I'll have more of it later today. This morning's breakfast was was turkey and a little glippy-glop of cranberry/cherry compote on a fluffy yeast roll. (My rolls rocked this year!) A cold glass of milk just hit the spot with it.