kayb

Over-easy (barely; I almost let it go too long!)egg, bacon, waffle made with masa harina. Sliced tomatos grown locally in a greenhouse, from the Farmers' Market. After watching the dog watching me hungrily, I decided to make a version for her. Bacon needed to be used, and hey, might as well fry two eggs as one. We're both happy.

My absolute favorite hash is sweet potato and pulled pork barbecue. I cube the sweet potatos, pan-fry them in a non-stick pan in about a quarter-inch of oil, so they make crispy little cubes; drain out the excess oil,throw in the barbecue, add some of my homemade barbecue rub/seasoning or a little pimenton de la vera, let it get crispy, flip, crisp that side, and plate it. And I top it with an over-easy egg. Chicken hash isn't bad, either, with lots of black pepper and a creamy milk gravy.

re: all day fast food breakfasts. Sonic serves breakfast all day, if you happen to be in Sonic territory.

Welcome, Charcuterer! Bring on the photos; I don't plate worth a damn, either. Shelby, no, that's commercial mozzarella. I'm going to try my hand this weekend. Oh, and the crawfish trailer is open! mm854321, I continue to be amazed at some of the things you do with seafood. That looked delicious. c sapidus, great-looking trout with the bacon and beans. Hanging on to that idea for this summer when beans come in. Paul Bacino, the eggplant is genius material. I think I may have just decided what to do with the quart of homemade tomato sauce in my fridge. What kind of cheese did you use? Anna, I have never been able to get chuckeye tender enough to eat. How long and at what temp did you cook it? (I can then save that info for when I get a sous vide setup.) Some wonderful meals out there this week.

I think Chris tags it well. I have friends who consciously attempt to eat healthily, abhor fast food, don't use cream-of soups, patronize the farmers' markets -- and then construct some of the most boring meals on the planet. Veggies overcooked, meat overcooked, both underseasoned, very unimaginative. And they don't like to eat at my house because, well, things are at least adventurous (may be excellent, may be a bust, but they dislike departing from the familiar in either direction). Tastes differ, just like tastes in haircuts differ. I'm also in ermintrude's camp as far as cooking on the weekend for the week ahead. This past weekend, I did tamarind braised beef over rice, with leftovers that got paired with vegetarian okonomiyaki another night, and I have enough left to put over rice noodles yet another. The pot roast with potatos, carrots and onions has already made one appearance as a roast beef sandiwich, and will turn up in vegetable beef soup tomorrow night. Plus I made a quart of marinara sauce, with no particular plans for it but with tomatos that needed to be used, and a quart of white bean and tuna salad off which I've been lunching all week. Plus I baked a loaf of gluten-free bread that's been serving as breakfast toast all week. And I can come home and have a GOOD dinner ready in 20 minutes. When I move and get a bigger freezer, I also plan to get a sous vide machine and I expect I'll be cooking more in serving-sized pouches and freezing them, rather than using something during the time period it can be stored in the fridge.

Weekend stuff: Tamarind braised pork over rice. Pot roast at 1 p.m., ready to go in the oven: Have not yet downloaded the one of the finished product, but I forgot to photograph it until after my teenager and I had decimated it. This was lunch today: A tomato and mozzarella sandwich on a gluten-free roll, with bacon jam and honey chipotle mustard. With bread-and-butter pickles.

Wow. Marvelous stuff. I haven't had time to read all week, caught up tonight, and am suffering shopping overload! Oh, to have those options!

Marvelous meals, everyone. Recently: Chicken thighs cut into chunks and stewed with sweet potatos, tomatos, coconut milk, chiles and chicken broth. I was aiming for Caribbean; I missed it somewhere along the way. I need to tinker with it some more. On the side, potato skins, my 16-year-old's favorite side dish and one of mine as well.

Got to put one plug in for "cream of." I made a chicken pot pie at least once a week when my kids were small; a cup or so of shredded or diced chicken, a can of Campbell's Cream of Chicken Soup, a cup of grated cheddar cheese and a bag of frozen mixed veggies, plopped between two Pillsbury pie crusts. Fast forward a few years, and Daughter No. 3, now grown, asked for one. In the interim, I had gravitated away from "quick and dirty" cooking and to more "artisanal," if you will, dishes, with local, fresh ingredients. So I made one with fresh carrots, corn and green beans; meat from a roasted organic bird; good cheddar (as opposed to supermarket brand) and a bechamel made with a combo of homemade chicken stock and heavy cream. And homemade pie crusts. You know what? It wasn't THAT much better than the "cream of" version. Ditto for a homemade version of the canonical holiday green bean casserole with cream of mushroom soup. So a can of cream of chicken soup usually resides in my pantry, and a two-pack of Pillsbury pie crusts in my freezer, against the day the kid wants another chicken pot pie. Beyond that, I have little if any use for the Campbell's stuff of any variety, except for one can of Golden Mushroom at the holidays.

I'd probably think about cutting it up in large-ish cubes (say 1 1/2 inch) and using those in a soup or stew or posole. (I still swear by Chris Amirault's mother-in-law's posole recipe, which about the best thing I ever tasted in my life; it's on here in the posole cookoff thread.) It would be good to cube and take the place of beef in chili. And tonight, I'm braising some pork in tamarind, ginger, garlic, onion and coriander, and it smells marvelous; can't wait to try it. That particular pork was pork shoulder, but ham steaks should work. I'd think you could also sear the steaks and then simmer them in some kind of sauce until they got nice and tender, somewhat like you would a round steak.

A very monochromatic dinner of pork shoulder roast braised in apple juice; caramelized apples and onions; roasted turnips and parsnips, and a cabbage slaw with caraway, allspice and cloves. I made a start toward gnocchi with duck confit, but didn't finish it. Both components are tucked away in the freezer for future use. Edited to move photo.

Just for the sake of being different, I fried it up in links for these huevos rancheros. I like the scrambled/crumbled better, I think.

No photos, but tuna and white bean salad over fresh vine-ripened greenhouse tomatos. Wonderful! And all of 5 minutes to prepare.

Gorgeous. My mouth is watering.

I think it's hysterical. My favorite was a year or so ago, the stadium made out of snack food.

Anxious to see the final dish...but dude, I WANT your kitchen! Gorgeous!

PanaCana, I'd love the black bread recipe. Liz, I'm a recently diagnosed celiac and am trying to learn to bake gluten free. I'm working my way through the Gluten Free Gourmet Bakes Bread book. I had some success with the crumpets recipe, and some of the quick breads have been pretty good; haven't hit a really, really good yeast loaf yet.

Franci, the Food 52 recipe was the one I used. It's marvelous!

Methodist latkes, country bacon, farm egg. With locally-made apple butter (not shown). Methodist because, well, they're fried in bacon fat (as was the egg). Not exactly kashrut.

I love it in frittata, browned with potatos, black beans, goat cheese, topped with salsa and avocado. A brunch fit for the gods. One of our local organic farmers makes it, and I buy it religiously; I also buy the "real thing" from one or another of the plethoras of Mexican tiendas here in town.

Made my maiden voyage at okonomiyaki. It won't be my last. With rice and pickled cucumber and daikon.

When you come down for the races, I will personally see that you have tomatos to take home!

I like Chappy's, near Baptist Hospital, (21st Street?) for Cajun/Creole. Merchants, downtown, is good. There's a little place called the Southside Grill out on Nolensville Pike that's respectable. Pancake House out on West End near the Vandy campus is excellent. Add me to the Loveless Cafe list, and I don't even care that much for fried chicken.

Recent dinners: Tomato bisque, topped with basil. Had it with cheese and (gluten free) crackers. Grilled steaks for the kids t'other night. I had mine with a caprese. Didn't show the cut version because, well, I overcooked it a tad and I was kinda ashamed. Bouef bourguignon over mashed potatos. Perfect dish for a cold, wintry, rainy day.

That is possibly the most stunning deviled egg idea I have ever heard in my life. I'm making them this weekend. Terrible breath be damned. As an aside, does anyone know any tricks for peeling a farm egg? I can't do it; they want to cling to the white and the result looks like a moonscape.