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As my Hispanic friends call it

 

Gringo Chelada's

 

We make an Ancho/Guajillo sauce to fry the torta's/  Filled with ground burger/garlic/chicken Boullion

 

These are dry and I make a salsa Picante

 

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Its good to have Morels

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17 minutes ago, Paul Bacino said:

As my Hispanic friends call it

 

Gringo Chelada's

 

We make an Ancho/Guajillo sauce to fry the torta's/  Filled with ground burger/garlic/chicken Boullion

 

These are dry and I make a salsa Picante

 

50723306677_0401826ec2_z.jpg

 

The dried chiles sure give then a nice color. Are they pan fried or?

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19 minutes ago, heidih said:

 

The dried chiles sure give then a nice color. Are they pan fried or?

Yeah..

 

Pan fried ( Yes  )/ I  also remove the seeds and intermembrane  ( can be bitter )/  soak/ blend/ strain/ reheat and season

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Its good to have Morels

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All the beet talk got me giggling.  I’ve always hated them and they are one of those things that people always say, “you just haven’t had them cooked properly”.  That’s what Mr. Kim’s mom said.  “Wait until you taste mine.”  I hated them.  I was polite to her and thanked her but said I still didn’t care for them, but later asked Mr. Kim if they were supposed to taste like that😄.  This same woman tried to get me to eat mashed turnips by disguising them to look like mashed potatoes.  Someone I once worked with used to tell a story on himself about turnips.  He was eating his first meal at his girlfriend’s home.  He took a big scoop of what he thought was mashed potatoes.  After tasting it, he shouted out, “Don’t anybody eat the potatoes, they’ve gone bad”.  He actually ended up marrying the girl.  Still doesn’t eat turnips. 

 

@liamsaunt – the haddock looks so delicious.  I think it is a Boston (or maybe NE) ‘thing’?  We can get haddock – would you share your recipe, please?

 

@Owtahear – love the look of that braciole!  Does your butcher cut it for you or do you do it yourself?  We have friends who lived in Philadelphia and it was just available in their local grocers in the city.  They would bring us some whenever they came to Richmond.  I miss that. 

 

Monday night it was breakfast for dinner:

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Benton’s bacon, biscuit (frozen), leftover cornbread, mandarin oranges, eggs, and hash brown patties. 

 

Last night was fixed up Mrs. Fearnow’s Brunswick stew (a locally produced brand) and sandwiches with Dave’s Killer Bread (which, being juveniles, we call Criminal Bread😊😞

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41 minutes ago, Kim Shook said:

 

@liamsaunt – the haddock looks so delicious.  I think it is a Boston (or maybe NE) ‘thing’?  We can get haddock – would you share your recipe, please?

 

 

It is an Ina Garten recipe from her new cookbook Modern Comfort Food.  To paraphrase, you mix crushed Ritz crackers with panko breadcrumbs, 2 cloves of garlic, 2 tbsp. chopped parsley, and 3 tbsp. melted butter.  Rub olive oil, salt, and pepper on the fish and bake at 400 for 10 minutes.  Remove from oven, add 2 tbsp. white wine and 1 tbsp. lemon juice to each dish, and top with the crumbs.  Bake for another 10 minutes or so.

 

 

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Couple of recent dinners...

 

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Chicken curry, Basmati, glazed peas & carrots.

 

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Pan roasted some semi-boneless, halved quail. 4 minutes on the stove, 10 in a hot oven.

 

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Over a simple salad.

 

And there were pizzas with the quail...

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Dinner12172020.png

 

Kenji roast potatoes, creamed spinach ala @Duvel, leftover rib steak.  Not as ruby red as it once was, but sure was more delicious.  In truth I think the spinach would have benefited by a bechamel but I can't complain.

 

Problem was when I tried to stuff the stuff into the refrigerator.  I managed to spill a good dinner's worth of pasta sauce on the kitchen floor.  All things considered I think I'd rather have soiled my pants.

 

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I was left by my lonesome, so I made a nice healthy supper and played a movie.

 

Charred vegetables salsa.

Avocado salsa (thinner than guacamole, more lime, with ground up charred chili and onion).

Sour cream.

Beer.

 

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I made sure to make enough for us to share the next day, I don't want no disappointed looks :P

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~ Shai N.

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Sous vided the legs from two ruffed grouse for 12 hours in butter and thyme before browning them in the pan and roasted the breasts and served with a sauce made from grouse stock, blackberry jelly and port.

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Also had some 6/8 per pound jumbo prawns just tossed in oil and garlic and fired hot cast iron in a hot oven for 5 minutes.

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And caccio e peppe that I screwed up by letting is sit too long while fiddling with the other dishes.

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@liamsaunt – thank you for the directions.  That is definitely something that will go over well here!  One additional question: how many servings of fish for the recipe?

 

Dinner last night was hot dogs w/ BBQ sauce, chips, sweet potato fries (frozen Alexia brand), and kraut:

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The Ghost of Dinners Yet to Come:

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Mr. Kim, while shopping at Kroger, came upon these beauties at $5.49/lb.  One was 5.3 lbs. and the other was 6 lb.  There were more, but we didn’t want to be greedy (and we only have so much freezer space😄). 

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We had my brother over for pizza night. 3 pizzas and a rosé.

I have a few pizza dough recpies that I regularly make, this is one intended to be baked in the home oven. It started as a NY style and developed over time with towards the Neapolitan style (though I have a different recipe for a Neapolitan). This dough contains a small amount of olive oil and sugar. It gets crisp at spots but still puffy with some chew. This batch had the quickest baking time I achieved at slightly more than 3 minutes to the first and 4 for the last. Recipe link below, but it might be out of date.

 

First one - simple short cooked tomato sauce (with a touch of basil, chili and garlic), mozzarella, blue cheese, apples, thyme, pepper.

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Second - same sauce, mozzarella, smoked mozzarella, half pepperoni & half pan fried mushrooms, pepper to finish.

The meat eaters in my family are fond of sausages and cured meats, my grandfather was a charcutier of Czechoslovakian-Hungarian decent, so maybe its in our genes. I'm sure I would have too if I ate meat.

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Roasted butternut squash, cream, sage, a hint of nutmeg, a touch of brown sugar, mozzarella. Pepper and blue cheese post bake.

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Underskirt.

Pardon my beloved spray bottle at the background. 

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More dough left in the fridge to be baked in a few days.

 

Recipe:

 

Edited by shain (log)
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~ Shai N.

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On 12/15/2020 at 8:30 PM, Ann_T said:

 

@patti, I would love a few of your zucchini fries.  
 

 

Thanks, I’d love to share them with you! Your food always looks top notch, so I am flattered. 
 

ETA: With all the talk of beets, no one mentioned pickled beets. I love those!
 

Tonight, I used some rotisserie chicken and mushrooms in a cream sauce over zoodles. 

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Edited by patti (log)
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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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