Norm Matthews
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Posts posted by Norm Matthews
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I keep telling myself that I should try some different ways to do turkey better but never get around to it and don't have the nerve to try something different on The Day. I wondered about butterfly cooking a turkey and about cutting the bird apart and cooking them separately. Then I got an email from ThermoWorks on How to Cook Spatchcock Turkey. I tried it today and it turned out very well. I made broth with the spine and neck, used some for stuffing and the rest along with pan drippings to make gravy. The link is on youtube
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I cooked steak outside today. Luckily it turned out to be a really nice day to be outside. I didn't know or didn't pay attention if Charlie told me before but when I put these on the table he said scalloped potatoes were his favorite and this recipe was the best one yet. I cut the recipe down and only used one potato so we wouldn't have leftovers. PS I just edited the blog to explain how I changed the potatoes recipe to make it in a smaller amount.
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Charlie asked me to make a recipe I hadn't made in a long time and in looking for it, I found one that looked a lot better. It is for Pepperoni pizza rolls. I made it and he loved it but I forgot to add Italian seasoning and garlic powder. He loved it so I made it again with the ingredients I forgot to add a few days ago. He and a guest who had the other ones both agreed it was better this way. I also saw a pasta recipe in todays news paper that looked good and made it too. We will have the rest of the pizza rolls as snacks for the next few days. The recipes for the pizza rolls and Bucatini all'Amatriciana are at my blog listed at the bottom of the page
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By reading this, I am just now finding out that you can use any oil in an air fryer. I got mine when Bed Bath & etc announced they were closing their brick and mortar stores and everything was on sale. I have not used it much but I haven't used it with any oil at all. I don't recall the instruction book mentioning using oil either. I am glad to find out that you can because it sounds liked the food will cook a lot better that way.
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15 hours ago, heidih said:
On the okra - always nice to discover a loved dish o a loved one. Intrigued by the corn chips. Never heard homemade. An outline? (still keyboard drams -sorry
I learned about them and made some in the early 1970s. I later learned that a Mexican-American restaurant owner in Texas created chips he called fritos and it inspired the Frito company to produce them commercially starting in the 1930's. The earliest ones and also the ones I made today were with an egg, salt, a cup of water and enough Masa to make a soft dough. I put it in a pastry bag with a ribbon tip and pipe it into hot oil. If I ever decide to try it again, I think I'll add some seasoning like taco seasoning or chili pepper. It is a lot easier to just tear open a bag and start munching.😋
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I found out that my son likes pan fried okra a lot more than I thought. So before it goes out of season and the farmers markets close, I thought I'd make it one more time. I saw a Country Style Ribs that looked better that usual. It was one big thick slab of meat with bones.
Charlie has been doing some remodeling,,, mostly in the basement where I have a pottery studio. He built some shelves which are lighted. He also added some lighting under the cabinets so the kitchen counters are lit.
While I was looking through an old cookbook that I kept before I had a computer, I came across home made corn chips and thought I'd try them again and see how the would compare to todays store bought ones. They are OK but the taste is not as developed as they have become after all those years.
Finally Povitica bread is BOGO this time of the year and we had some of that too.
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I cooked some okra and green beans from the farmers market and used left over chili with some added corn and taco seasoning in a corn bread topped casserole. I added some cheese to the corn bread.
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I made chili tonight.
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I felt like doing something Autumnal as long as pumpkin spice wasn't involved. I did a pork tenderloin roast with apples, shallots and spinach, and Dutch Apple Dumplings with brown sugar butter sauce and melted ice cream poured over.
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20 minutes ago, heidih said:
Sorry you eel like crud. The bean cakes sound interesting. When you eel better maybe you can explain.
The pinto bean cakes recipe with the avocado salsa are on my food blog listed below. They are mashed pinto beans mixed with corn meal, red onion, salt, pepper, onion powder and smoked paprika. They are formed into cakes and sauteed in oil until crispy on the outside.
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I caught a cold Charlie just got over. I didn't feel like doing anything yesterday but I had all the stuff to make these Fajitas and some bean cakes with salsa. IMHO it wasn't worth the effort. I may go to bed early. Charlie cleaned up the kitchen.
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I smoked two slabs of spare ribs yesterday. This is part of one of them.
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13 hours ago, JoNorvelleWalker said:
More juice doesn't always equate with better.
But I love Valentia oranges. My juicer is mainly used for limes, but I use essentially every day.
True. Some juicers will exert enough pressure to extract bitterness from the pith as well as the juice. Most if not all of commercially made orange juice is like that. Fortunately the Sunkist juicer extracts more juice by using a reamer instead of pressure and does not have that issue.
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@JoNorvelleWalker just alerted me to this topic after I posted one about orange juice in the breakfast topic. It may have been as long as 14 years ago that a popular coffee shop lost its lease. They were selling stuff and I asked if they'd sell the juicer. They did, obviously. A few years later I found the Sunkist electric juicer in an antique store. I don't know for sure if it is a commercial one but it is sturdy and I imagine someone would have to really like juice to have one in a home. The stainless one has been sitting in the basement for ten or more years. Last week Charlie reorganized the basement and brought it up and said it looks too cool to leave in the basement. I found some Valencia oranges today and made some juice with them. I used the stainless one for the first four and the catcher under the press was filled 3/4 full. The next 4 in the Sunkist filled it up to the brim. The porcelain reamer gets out much more juice than the manual one.
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1 minute ago, Tropicalsenior said:
When we first moved to Costa Rica, every little town and every Central Market had a guy parked on the street with a pickup load of oranges, a canopy on his truck, and one of these bolted to his tailgate. He sold it by the glass, by the bottle or by The Jug. It was always refreshing on a hot day to be able to buy some fresh orange juice. I just realized that you don't see them anymore. Another victim of progress.
The first 4 oranges I squeezed with that one and it filled the catcher 3/4 full. The second 4 from the Sunkist filled it completely. I remember when I was a teen I stopped at a drug store soda fountain for breakfast at the Country Club Plaza in KCMo. and they had one too. It was the first time I ever had fresh squeezed juice and still remember it now 60 years later.
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3 minutes ago, JoNorvelleWalker said:
Lovely juicer. Perhaps also share it in the Commercial grade manual citrus presses topic.
https://forums.egullet.org/topic/149279-commercial-grade-manual-citrus-presses/
i didn't know until just now that there even was such a topic. Thanks.
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I didn't know where to post this. Beverages does not have a section for orange juice and it didn't fit anywhere else, so I chose cooking- breakfast. I guess it doesn't take much to make me happy and today I am happy. I love love Valencia orange juice. I used to make it several times in season but for the last six or so years they have been crazy expensive. Today at the Hen House (local grocery chain that has been around since the 1940's) had a bag of 9 for a little over $5.00. Nothing tastes as good or makes as much juice as they do, IMHO. Last week Charlie cleaned up the basement and brought up a juicer that I got when a local coffee shop that lost it's lease and was selling everything. He said it looked too cool to keep setting down there. It doesn't work as well as the antique electric Sunkist one though. The carafe is a quart size and was filled up with less that two bags of oranges.
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On 9/1/2023 at 4:45 PM, Kim Shook said:
@Norm Matthews – I loved the looks of your Salisbury Steaks! I’ve gone to your blog and copied the recipe! What was the other dish that wasn’t mac and cheese or peas? The one with the gravy on it?
Thank you. I hope you like it. Everyone here who has tried it says it's good. The other side dish was from a package mix for mashed potatoes with cheese and garlic. Neither of us liked it.
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23 hours ago, btbyrd said:
Biscuits and gravy a la campanella.
In the south, sausage gravy is basically black pepper bechemel. I saw this pasta shape, which I'm calling campanella after my favorite Liszt riff on Paganini, and thought it would do well with a mushroom cream sauce. Then I thought of adding sausage. The "Italian biscuits and gravy" idea was born. It has nutmeg and white pepper and fennel in the sausage, so it has definite old world flavor. But it has pork sausage and black pepper, so it tastes like home.
The mise was some torn oyster mushrooms, confit onions, sauteed baby bellas, and some cooked mild Italian sausage. I also made a classic béchamel with nutmeg and white pepper, but also black pepper because I hate white pepper. I only bought some recently to see if I still hate it. I do.
Tossed the pasta through with the cream sauce, onions, sausage, and mushrooms. Then I topped it with crispy oyster mushrooms and fresno chilis.
As far as southern-Italian fusion goes, this was a hit. I'd put it on a menu. I'd order it again. I'd pay someone money to make it for me. I'd pay someone to do the dishes.
Sounds really good. Love the ceramic plate.
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I was going to make this dinner yesterday (Tuesday) On Monday, I asked Charlie if he would like to go out for lunch on Tuesday. He said he didn't think he'd be able to do it so I forgot about it and started doing dinner later on. Right after I put the Mac and Cheese in the oven around 4:30 he came in and said he could go to dinner with me in about 45 minutes. The mac n cheese went in the fridge and the rest got finished today. The mac&cheese is an Ina Garten recipe. I didn't think much of the way it tasted before it went in the oven but we both loved it when it came out. Charlie said I could skip the tomatoes next time though.
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1 hour ago, Ann_T said:Moe and I celebrated our 44th Anniversary today, although we have actually been together for 50 years.I worked today but planned dinner so it was something simple, but worthy of a celebration dinner.
One of Moe's favourite dishes from Centro Restaurant in Toronto was Fettuccine Natasha.A vodka tomato cream sauce with smoked salmon. I made it tonight using linguine.We had a small wedding with about 25 guests at the home of our very good friends Patty and Michael.We served Champagne so it has been our tradition to have Champagne on our Anniversary.
I am going to try this soon. Looks fabulous.
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It was 101 degrees outside today. it was a little hotter standing next to the grill. We had chicken (thighs) bulgogi along with rice and three kinds of kimchi. Charlie asked for and got a salad to go with it.
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23 hours ago, Kim Shook said:
The toppings are Crema, Tajín, and Queso fresco.
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Quick & easy tenderloin on the grill, corn pudding and peaches from the farm stand.
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Dinner 2023
in Cooking
Posted
I regret getting rid of my charcoal grill. I am thinking about getting another one.