basquecook

I was going to say, the classic meat sauce you are probably looking for, is made from larger pieces of meat that is stewed for a long time and also beef broth is added.. I was going to recommend you make meat stuffed ravioli, lasagna, or meat stuffed baked peppers with the beef or even stuffed cabbage. But, because of the clarifications up top, I think you have it covered.. But, now I want to make a good old fashion pot of 'Murican Chili.

the grocery store across the street from my house, is starting to get classy.. organic produce, meats and edible seafood.. I often watched the fish tags on the mussels.. up until 6 months ago, the same bag of mussels would sit for maybe three weeks before being tossed out. We now have oysters, fresh clams, mussels that were pulled on 2/4… Bought 16 clams, 6 oysters, 1/4 pound of shrimp from the grocery..i wanted squid but, it smelled off that phosphate crap. Some mushroom stems and shallots in pork fat gotten tossed in oil with the rice.. vermouth, sazon, water, 12 cloves of garlic, bay leave, tomato paste was the boiling stock for the rice. No bacon or any Spanish sausage, I just had some Chinese sausage.. so, i tossed that in. Peas at the end and a gremolata of parsley, lemon rinds, garlic and chile flakes.. I wanted fregola, miss A felt like rice… the whole thing took less than 45 minutes to shop for and make. They shut off our water so, a one pot meal worked here it is cooking while the quality of the seafood was not the greatest, the rice was so good. To start, Miss K requested a Caesar. Boston lettuce was the nicest looking. mayo, red wine vinegar,a punch of parm,worcestershire,tabasco, lemon and pepper. no garlic. croutons baked in an oven.

Had a really nice breakfast this morning.. Miss A made pancakes for Miss K while the adults split a grapefruit and banana. The grapefruit had turbenado sugar. I then made a three egg omelette with some leftover mushroom stems, a little tarragon and some gruyere. We all split that.

Thank you Kim.. Good to see you back. they were cooked in silicone molds.. The last little bit, i ended up throwing in two small soup bowls.

Miss A is still recovering so, we did not go out tonight. Pork chops and a head of iceberg were the only things I needed from the store. Leftover creme fraiche dressing.. Homemade creme fraiche and lemon. Added some blue and some speck. We had leftover speck from a meat platter.. Crisping prosciutto or speck is a great way to use dried out pieces.. This was sliced a week and a half ago. Pork chops: Grilled the pork chops on just about high, flipping every 3 minutes. after 2 flips per side, another 1.5 minutes per side. pork was perfectly pink we just ate two of the chops. Roasted mushroom caps in some butter and olive oil then tossed in some tarragon. More defrosted pana cotta (about 18 left)

Sick wife.. Made chicken soup with a little lime in it.. Served an avocado salad with raw onions and lime juice.. Figured raw onions and chicken soup, that's got to help her, no? A rare dinner up in the tv room.. For dessert, Miss K and I had vanilla pana cottas. Can you spot the vanilla beans? These were saved in the freezer from an event last week.. A couple hours of defrosting, they were perfect. No fancy accompaniments but, we kept a strong resolve.

Been love watching your Chinese Cookery! Something I like about Blue fish is serving Blue Fish Ceviche.. I love douglas rodriguez and I have made a blue fish ceviche roughly based on this before.. But, this is a beautiful recipe.. douglas rodriguez blue fish and horseraddish Had a catering event last night for some whiskey company.. I have several bottles leftover in my house.. We ate leftover lamb chops and salad for dinner late last night.

Sorry, no meant in a pot of boiling water! In order to cook. Stuck waiting 3 hours for a Vendor to arrive. I posted from my Cell phone.

Last night I made the little one pasta. The wife and I were not having dinner as we all had a late Lunch but, Miss K was hungry. With very few ingredients on hand, I put the last of our dried spaghetti (one serving) into water. Prior I had put a cup of cream into a pan, reduced it. Added a sprig of thyme while it was happening. Turned off the heat, added salt and pepper, then parm cheese and added the spaghetti and turned the heat back on. Let them marry for 3 minutes. Added our last tablespoon of homemade ricotta cheese and topped with some chives. She was besides herself.

I use all sorts of combinations for maki chicken stock but, if I plan and prepare to make stock, I always use chicken feet. I've never clipped

Pasta with eggplant and onion. Bought 2 eggplants for a buck the other day salted them for a bit Served with parmesan and ricotta. Grilled lamb chops with green beans. These days, Missy K gets the extra chop.

you need like a 12 qt pot for making 12 pounds of bones turn into demi glace.. so you can make 24 pounds worth of demi. that would be incredibly manageable. that cooks down to like anywhere between 9 or 10 cups. Then you can probably take 5 pounds for marrow cut on the bias.. have them cut the pieces into like 6 or 7 inch pieces, then cut in half.. you can roast these. And then use the last 20 for stock. for another time.. maybe the following weekend. Seems like a lot to have going on all at once. It also seems like a lot of beef stock though in general. you can also ask the butcher to cut them in a particular way in order for you to be able to just extract the actual marrow from the bones.. this will allow you to have cylinders of marrow.

I agree with Edward. Can I also add that you can have a several prepared for roasting and eating.. Either cut on the bias or have them cut into 2.5 inch rounds.

Leftover from a catering event, i have perhaps, 100 dollars worth of lobster meat. So, tonight I will make lobster ravioli and lobster pot pie for the freezer. And then the three of us will be living on lobster rolls for the next several meals as well. Not a bad school lunch for the little one. Here is the first of a few. A little creme fraiche and a little butter.

The recipe was pretty on point.. Turkey stock, chicken stock, pork stock, or water can all be used. The Hatch New Mexico Chiles are highlighted in this dish.. The peppers themselves bring such a wonderful flavor.. The only thing I didn't include was that I browned the pork cubes in Pork Fat. I have jars of rendered fat in my house.. I have beef, bacon and pork. I used rendered pork fat. There are various websites on the internet that sell these peppers.. The place I get them from sell them in increments of 25 or 50 lb cases.

Dinner with Missie K. Green bean gratin. Boiled lobster and potato.

I am not doing anything for the super bowl or probably even watching it but, I have been having an urge to make Taquitos lately. This would be a good super bowl dish.

I like that too.

I am curious to see how a boxed chicken stock's final results would compare to plain old tap water. If I don't have stock, I just use salted water with a little bay for the most part.

For me, grouper is a little too meaty to deep fry.. I mean, it tasted good but, I like baking/braising the fish with wine and and some potatoes or mussels and or clams.. It requires a sauce and a good 40 or 45 minutes. The onion and avocado salad with the lime was a good accompaniment. A snapper would be better. I am sure any fish would work. Some better than others but, most white fish would be good. Red mullet would be really nice. Maybe marinate the fish too.. I was in a hurry tonight to get dinner on the table as Miss K had homework and we had to prep lobster rolls for 50 for a catered lunch tomorrow.

Deep fried grouper.. rubbed with cumin, then covered in starch. Served with red onions soaked in lime juice and tossed with avocado. I like the illusion of this.

4 lbs of chiles, 8 pounds of bone in organic pork, a shit load of cumin, 18 cloves of garlic several heads of shallots and then I have this habanero puree I make at home.. I love heat so, I snuck in perhaps a quarter cup of pureed habaneros, a little white wine, a little turkey stock (that's what i happened to have). thickened with masa Browned the pork cubes and cooked on low for a couple of hours. Not the prettiest of photos.. Lunch today on the run.. I will make chilquiles, perhaps enchiladas and freeze the rest in 4 person portions.. Today. simply over rice. It's intoxicatingly good.

So anyway, if you are making green chile stew, the frozen guys are really the best option. I would argue only option but, whatever.. 4 lbs of chiles, 8 pounds of bone in organic pork, a shit load of cumin, 18 cloves of garlic several heads of shallots and then I have this habanero puree I make at home.. I love heat so, I snuck in perhaps a quarter cup of pureed habaneros, a little white wine, a little turkey stock (that's what i happened to have). 4 lbs of chiles, 8 pounds of bone in organic pork, a shit load of cumin, 18 cloves of garlic several heads of shallots and then I have this habanero puree I make at home.. I love heat so, I snuck in perhaps a quarter cup of pureed habaneros, a little white wine, a little turkey stock (that's what i happened to have). thickened with masa Browned the pork cubes and cooked on low for a couple of hours. Not the prettiest of photos.. Lunch today on the run.. I will make chilquiles, perhaps enchiladas and freeze the rest in 4 person portions.. Today. simply over rice. It's intoxicatingly good.

Banged out a quick dinner tonight of all leftovers.. Mushroom stock with butter and scallops served with pasta made with leftover dough. tossed in a little bit of this wild mushroom salad. Scallops were like candy.

this is what it looks like sliced and sauced. I often leave the rest whole and slice cold on a meat slicer. this is just a whole belly with one loin rolled length