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What's for Dinner #230-Hooray for the Red, White, and Blue! - 4th of July Edition (Thru Jul 10, 2013)
Here in the US, we are celebrating Independence Day, the day when we traded bangers and mash for hot dogs and burgers. It will be another steamy day in our area, so the traditional grilling will definitely be happening.
What's for your dinner?
Someone decided to crank the heat up in our neck of the woods and temperatures of 100F or a bit more are expected over the next couple days, riding in on a sticky and humid southwest wind. So tonight will be chicken kabobs glazed with honey and served with a satay dip. Sadly I own no barbecue, although I am pondering the idea of building a fire (or rather my SO building it) on the beach to cook on and enjoy a nice cold drink.
Not sure what other sides to make, maybe a potato salad is in order.
The "Independence Day Edition", as all countries have a 4th of July on their calendars, but not everyone is so lucky to have an Independence Day. :-)
My personal thanks to those who fought for our independence in the past, are serving their country now, and to those who will be there to fight for us in the future.
I was invited to a cookout, but I think I'm staying home today. Pulled pork from the freezer with additional BBQ sauce, deviled eggs, a red cabbage and carrot Asian slaw to go on top of the little slider rolls with the pulled pork, and a "chopped salad" of sorts similar to this one from Tom Douglas:
Mine will consist of CSA sugar snap peas, TJ's roasted corn, CSA radishes, CSA scallions, CSA lettuce, basil I'm growing, bacon, and some goat cheese crumbles instead of Parmesan (unless I get up and go out for little boconccini).
Picked up some local strawberries and hope to make some biscuits for fresh strawberry shortcake for dessert.
And there's vodka and lemonade.
Happy Independence Day, everyone!
I just took a rack of baby back ribs and two turkey thighs out of the smoker so we may have either of those tomight (there's just the two of us). Usually when I smoke something by the time I get done with the smoke part I'm pretty saturated with the albeit lovely smell of smoking wood so I leave the steaming/grilling part until the next day, but it is so hot here that I got them done early. Now while these are getting cool enough to get wrapped up and put into the fridge, the question is What's for lunch?.
For lunch, it's Popeye's. I have been craving it and I figured Independence Day was a good excuse for a trip to properly honor American food greats. I wasn't in the mood for typical BBQ food for dinner tonight (i.e. hamburgers and hot dogs) so I went a similar BBQ route and picked up a few bratwurst and gigantic steak and chicken kebabs from Whole Foods. I couldn't decide on a marinade so I decided on a mix and match of a few different - Teriyaki steak, Jerk chicken, chicken Asada and BBQ chicken. Apparently, the butcher who assembles them has never tried them so she requested we keep a report card to give her feedback. The grill is out of commission due to uncooperative weather, so I'll probably just broil them. The brats will be boiled in beer and onions and served with German mustard (and of course whatever anyone wants on them which for SO includes loads of ketchup and often Ranch...whaa??)
re: fldhkybnva
re: fldhkybnva
re: Breadcrumbs
It's my favorite fried chicken take out when I can't get grandma's good ol' Southern fried chicken. I also enjoy the red beans and rice, and the mashed potatoes which really are a poor rendition of mashed potatoes but for some reason I can't get enough of them with the gravy with little pork bits. I was inspired by suzigirl who likes to dip the bright-yellow-butter-laden biscuit in the red beans and rice to dip it in my mashed potatoes the other day and boy was it oh so good.
Happy Independence Day my fellow "mutts"! Cooking for 6 tonight and will get into the details later. But the star of the show is USDA grade prime beef prime rib. We are going to watch the movie Stripes while snacking before dinner. Very appropriate for the 4th of July...
"John Winger: Cut it out! Cut it out! Cut it out! The hell's the matter with you? Stupid! We're all very different people. We're not Watusi. We're not Spartans. We're Americans, with a capital 'A', huh? You know what that means? Do ya? That means that our forefathers were kicked out of every decent country in the world. We are the wretched refuse. We're the underdog. We're mutts! Here's proof: his nose is cold! But there's no animal that's more faithful, that's more loyal, more loveable than the mutt."
Enjoy and be safe today!
re: Fowler
re: Fowler
re: Fowler
Tonight will be BBQ. Beer Can Chicken on the grill, along with grilled corn on the cob. On the side is cole slaw with my "secret sauce". Munchies this afternoon is chips with guacamole dip. It's a good day. Staying home and off the roads seems like a safe bet. And yes, there will be wine.
Happy 4th to all and Happy Independence day to all our US hounds.
Well after watching the annual 4th parade in 100 degree heat we decided to bail on the open house style backyard BBQs and head home to cool off and here we will stay. Our plan is to sip cold drinks pool side and have our own BBQ. Taking a page from LW we will start with Virgin Lemonades that will quickly turn to vodka Lemonades with a splash of St Germaine.
Now what to eat?? I have plenty of cool crisp veggies from yesterday's farm share so that's taken care of. I took this bad boy out of the freezer. Any advice on what to do with it, my WFD peeps?
re: foodieX2
HEY! Gimme that page back, will ya? :-P
Your plan to stay poolside is very smart - and good for you watching your town's parade - hope you had some shade.
As for your hunk 'o meat - what is it? All I can make out is "beef sirloin..." - steak? I'd marinate in your favorite beef marinade, and grill it to medium rare; let it sit for 10 minutes to re-absorb the juices, and slice against the grain.
A favorite marinade of mine: http://allrecipes.com/recipe/lindas-b...
re: LindaWhit
Yikes that photo is awfully big, lol!
I honestly have no idea what cut it is as it only says "beef sirloin steak". Our butcher is pretty lax in his labeling, our only complaint about our annual cow purchase. But it also has huge eye of fat buts to big to be a ribeye. Will definitely do on the grill.
Can I say how cool to see your own recipe on line! My husband just gave it a thumbs up. How long do you let it sit?
re: foodieX2
Yeah, it was cool to see a few recipes be included in AllRecipes cookbooks as well!
As for letting it sit - you mean marinating the steak? Anywhere from 2-8 hours. The 8 hours is usually if I put the steak in the marinade on a weekday morning and head off to work.
Oh - and note that others leave out the honey if they're using teriyaki sauce, as that already has some sweetener in it. But if you use soy sauce, I personally think the honey is needed to take the salty edge away. And fresh herbs work just as well, if you have 'em. Just mince them up very finely.
We're headed over to a friend's to sit by their pool all day. I'll get to make use of my new bathing suit. One of them is on call as a cardiac RN so we can't get too crazy :) But, they're making pulled pork and chile lime corn, and she and I are collaborating to make a pasta salad... I'm bringing the pasta, veggies, and cheese, she's got the dressing and the meat. We planned this over beers last night at our SO's hockey game.
Yesterday was a fun eating day too, I had a half day at work so I met up with the BFF and her puppy for lunch at Masterpiece Deli downtown. They make all their own cured meats and stuff, so that was fun, they have a nice patio. I went to SO's hockey game in the evening and had a giant cheeseburger for dinner, along with a couple Summer Shandys.
Happy Independence Day to my fellow Americans. Happy 4th of July to everyone else.
Well, my plans for making beef fajitas last night didn't happen. I came home slightly tipsy from happy hour only to find out that we've become the proud new (temporary) owners of a stray ferret. Yup, you read that correct. The very friendly and healthy little creature wound up on our front steps, and we didn't have the heart to leave it to the elements, so we took it in. Desperately trying to find the owners, as it's obviously been well taken care of. We went out for dinner where I had a mediocre steak but wonderful truffle oil French fries.
So, fajitas it is FD tonight. Grass fed flank steak is currently marinating in lime juice, cumin, garlic, red pepper flakes and s&p. Sides will be leftover rice and red beans in chili sauce. Will have avocado, sour cream, cilantro and cheese as toppings. Oh, and grilled pepper and onions as well, of course. I'm hungry now, so I'm hoping I can convince the hubby to eat early.
re: ludmilasdaughter
re: ludmilasdaughter
re: mariacarmen
I can't help but to feel like it looks an awful lot like a tenderloin! Sigh, fajitas have to wait another night. My mamacita made a surprise appearance with dry aged prime ribs. So we grilled those bad boys up, along with some zucchini (first of the season locally grown in this area, from the market), sweet potatoes, along with some sour cream and chives from my garden.
Ferret is still in my downstairs bathroom. How does such a small thing shit so much? I will have to disinfect my bathroom when we finally find it a new home. Sigh...
re: mariacarmen
Happy 4th! We went cherry picking this morning and came home with several pounds of sours, so I'll probably put together a crumble for dessert tonight, along with the fior di latte gelato I have waiting to be churned. Dinner will be burgers and brats, cowboy beans and corn on the cob (for those that like it - I'm not a fan). We've decided to avoid the heat and crowds and watch the fireworks on the big screen tonight!
I think we're staying in despite there being no shortage of places to go. Sometimes it's just nice to be home. :)
Marinated flank steak and a couple of sirloins will go on the new little grill as a test run before we take it anywhere with us, I'll check the garden for any Ichiban eggplants that might be ready- they're SO GOOD on the grill. There's always zucchini to pick! Of course there will be another big salad, big salads are really working for me right now, in multiple ways (which is why there is too much meat for the two of us so there will be meat to put on a salad tomorrow!)
We'll hang out in the front with the neighbors and watch the hillside where they light the fireworks catch on fire as it does every year. Its kind of become a tradition.
re: weezieduzzit
How do you marinade your flank steak? It's a fairly new cut to me as the stores around here don't typically sell it as that, but my meat lady at the market does. It looks like a fantastic cut, which is why I'm using it for fajitas, but looking for other ways to use it as well.
Happy Independence Day.
Deb is making crab cakes from jumbo lump. She'll add a little chopped red pepper, chopped jalapeño, eggs for binder, Worcestershire sauce, lemon juice, salt and pepper, crushed Saltine crackers. Coating is crushed Saltines and flour. The cakes will be spanked so the coating will be minimal.
Two of the bad boys will be pan fried in a cast iron skillet with butter and Canola oil. The rest will be wrapped, bagged and frozen for future use.
Fresh corn on the cob will be on the side as well as some cole slaw. A chilled Vouvray will wash it all down.
re: steve h.
re: steve h.
"A chilled Vouvray will wash it all down."
And you call yourself an "American"? Drinking Vouvray on the most American of all holidays...I guess the liquor store must have been out of British Ale?
Just kidding you Steve. Your meal sounds great and a Vouvray was a good call with that menu.
re: Fowler
re: steve h.
You must have missed the part when I stated, "Just kidding you Steve". As in, I am not being serious, just kidding around.
But thanks for the reminder as to how the French played a role in the Revolutionary War. I am sure you do know that patriotism by even loose definition is pride in and devotion to one's own country. So unless you are a citizen of France, drinking Vouvray on our Independence Day is not a patriotic act. But I do not care and would not have cared if you drank Retsina from Greece on the 4th. As long as you liked it and was a good food pairing. :-)
re: Fowler
re: steve h.
As I said, I DO NOT CARE if you wanted to drink Vouvray or even Retsina. I am sensing I should not have thought you would have been one I could joke around with in the first place. I apologize. Some can handle it and others just get all hacked off.
Really, I am sorry. Live long and prosper, steve h.
6oz ground chuck burgers. Ground once thru a med. die. About 3/4" thick grilled on the Weber to a med/rare. To adorn it I made a spicy tomato chutney with raisins for sweetness. This was my favorite part of the meal. Oven baked home fries as a side. Hit my buttons big time
re: hannaone
I feel for your tough life of menu tasting.
Oh, and I hear you on the war zone. As I say, life in the ghetto on the 4th of July is challenging. My cat has scratched every surface of my body and we go to sleep with the hopes that our house will not be burned down when we wake up.
a very 'murrican sashimi fest, here. sister purchased kampachi, hamachi, salmon, tuna, and uni, accompanied by japanese pickles, garden grown grated radish and chives, garlic scapes (found 'em at 99 Ranch!) sauteed and finished with salt and ume plum vinegar, sliced carrots, jalapenos, scallions, red onion tops, avocado, lemon, persian cukes, wasabi, ginger, 3 kinds of tobiko, kewpi mayo with tobiko, and a brined and spit-roasted pork shoulder. the pork is being eaten intermittently, slice by slice, dipped into a ponzu/garlic scape/ume plum vinegar sauce. topped off with a couple of tall cans of icy Asahi.
Watermelon. Chilled 2 days in the refrigerator and wonderful. Oh, yes, we had other food, including salad with roxlet's Green Goddess dressing (that is every bit as good as so many CH's have said). And the last of the Kings Ranch Chicken casserole. And cornmeal muffins. But the true star of the meal required no prep and no dishes, only a sharp slicing knife and plenty of napkins.
'twas another late night / early morning at casa lingua, so I missed much of a beautiful day -- very hot, but no rain for a change!!
I managed to get in an hour at the pool before heading over to friends where there was an abundance of grilled veggies, a variety of hummi '-), a side of salmon and pasta salad. We brought local beef patties for cheeborgerz, and I had originally planned to make deviled eggs.
Well, I don't know what happened there... I followed the advice to store them on the side for a day to "center the yolk" (I'd never done this before and the yolks were generally centered plenty for my taste).
Interestingly enough, all 8 eggs came out with the yolk on the bottom of the egg, with no white covering them. So now I have 8 hard-boiled eggs in the fridge as I didn't feel like making egg salad for an outdoor event in the mid 80s. Damn.
Left the party early to see the 3rd largest fireworks in the country (yeah, really! I had no idea!) from the top of a parking deck on campus, not wanting to deal with the crowds -- a 100,000 were expected. Oy.
The view was great, even tho I would've preferred to have been closer. What can I say, I'm a sucker for fireworks.
These were not only 45 minutes long, but also spectacular. As a prelude I saw a beautiful meadow with tons of fireflies.
Frozen 'nanas dipped in chocolate with walnuts for a late night dessert.
Last nights dinner was great! I used Linda W's marinade for our monster steak which ended up being a rib eye. Tender, juicy and full of flavor. My husband grilled some corn, not local as it way too early, but still tasted great. I made a salad from the farm share-baby romaine, red leaf and kale along with some fresh herbs. Dressing was just a few squeezes of lemon juice, olive oil and salt. I had one to many cocktails prior so the really good red wine we opened was wasted on me.
Dinner tonight is a place in Cambridge we have been wanting to try but reviews have been mixed and I heard it's really loud. Should be fun no matter what!
Yesterday after a very indulgent lunch out (reported on here http://chowhound.chow.com/topics/908045 ) and a very full day of touristing around seeing amazing places (my friends are very familiar with this part of Maine and showed me lots I would not have found on my own) we opted for a low-key dinner on the porch. It is hot even up here and none of us felt like grilling. So we went with nibbles inlcuding locally smoked salmon, followed by cold ham (lovely smoky one) and butter bean, tomato, black olive and parsley salad with mustard vinaigrette. A well-chilled rosé is perfect with ham I think. Luckily I had several bottles. ;) Ham and fried duck eggs for breakfast this morning -- yum!
Today is my first ever attempt at ribs, getting ready to go give them a rub down here in a few. My smoker box for the grill and my wood chips are all ready to go, we'll see how this goes. I'll make a BBQ sauce from the BBQ Bible book I just got recently, I haven't picked which one yet, although it might be best to stick to the basics for today.
Sides will be corn on the cob and some of the leftover pasta salad from our get together yesterday, it was quite good but a pound of pasta, zucchini, red bell pepper, cheese, and smoked meat made for a TON of pasta salad for only 5 people.
i purchased some thin cut NY steaks on special last week, which are defrosting now. they're not my favorite cut, but the BF insists we eat them together (as opposed to, i bought them for him to eat when i'm not home!) he's been looking up recipes, and found one with a mushroom sauce. i just bought these beautiful fat trumpet mushrooms at 99 Ranch for cheeeeeap, and also garlic scapes and onion stems (? same idea - long fragrant stems with little flowers at the end) so he'll be using those with the shrooms. i'd like a nice whole sweet ear of corn slathered in salt and butter, but he tends to cut them into chunks and serves them au naturel.... which is of course better for me. phooey.
We were guests at a couple cook-outs yesterday and were asked to bring "something vaguely healthy." After some debate we settled on a crowd-pleaser that's not too heavy: Asian slaw w/ crunchy ramen bits. Retro, but damn if people don't inhale it. I ditched the seasoning packets and made a dressing with lime juice and zest, rice wine vinegar, sugar, honey, fresh ginger, Sriracha, a little Szechuan peppercorn, lots of sesame oil, soy sauce, a hint of wasabi powder, neutral oil, scallions, and more....
Toasted almonds, white and black sesame seeds, and chopped zucchini bits along with the noodles for crunch.
Tonight will probably be turkey paprikas, as I'm determined to clean some items out of the freezer. Not very weather appropriate, but it's a favorite in this house. Cool crisp salad to go with, I hope.
We have 2 juicy burgers (local beef) leftover from yesterday's 'cue that I was hoping to grill, but the weather has made a turn for the worse... looks like we got rain coming. Again. Sigh.
Which is a bit of a shame as I was also hoping to grill some veggies for tomorrow night. We're hosting a post-gig soirée @casa lingua after an early eve gig -- which means it's smack-dab in the middle of "normal" dinner hours -- and my bandmates and I will be starvated afters.
Since most of our guests will have eaten already, we'll have some (heavenly) ciabatta from a local bakery, a variety of cheeses & cold cuts, grilled sweet peppers & zukes, and probably some munchies like chips & nuts. Maybe some watermelon.
Judging from how dark it is outside right now, our cheezborgerz will likely be broiled or pan-fried, with a small Greek salad on the side. Guess I'll prep the veggies tomorrow.
Häagen Dasz mocha almond crunch mini bars for dessert.
Staying in and playing it easy today. Tomorrow is likely to get crazy and late. Crazy late :-)
Happy weekend, y'all.
It's wicked hot out there. Getting in and out of the car for a haircut and some errands/shopping left me drenched. And the poor Good Ol' Girl didn't like sitting in the hot sun while I was shopping. Took her longer to get the A/C up to cool each time.
Dinner tonight will be chicken. My brain was stuck on how it would be cooked, until I opened my pie safe pantry and saw a jar of sun-dried tomatoes packed in olive oil. And I *do* have the mozzarella pearls I picked up yesterday. AND I'm growing basil outside my front door.
So a form of "Chicken Caprese" will be made. Split the chicken down the middle to form a small pocket, and tuck in a mix of chopped sun-dried tomatoes, chopped basil, and chopped mozzarella pearls. Tie it up with some kitchen twine, season the outside with some of the extra sun-dried tomato oil and some salt and pepper (if needed - I'll taste the oil first), and pan-sear it in a small fry pan until browned and then into the convection oven to finish cooking while a quick white wine sauce is made from the leavings in the fry pan. Pour it over the baking chicken and bake until done.
Some CSA sugar snap peas will be used in another succotash with some corn and CSA scallions. Perhaps an odd side for the chicken, but I've got to use up those CSA veg! And I'll have some leftover basmati rice alongside. And more strawberry shortcake for dessert.
We celebrated the Fourth in the company of 10 people at my daughter's place with me doing most of the cooking. Dinner was 12 lbs of pork ribs and 3 lbs of chicken breasts. I slow roasted the ribs in Reynolds cooking bags and finished them on the gas grill. The chicken was simply grilled. All the meat came out tender and delicious. The sides were corn on the cob, a garden salad and potato salad with dinner rolls and butter. Drinks were pina coladas, beer and champagne.
It was a very enjoyable day. The only downside was that after dark my daughter's dogs became terrified and went bonkers when the sound of fireworks began erupting all through the neighborhood.
re: Sam D.
That sounds like a heavenly dinner, Sam! I was surprised my cats did OK with the few fireworks going off at various locations near me. My town's fireworks are tonight. Based on last year, I'm assuming the eyes will be big and round and they'll be skittering around the house trying to hide.
re: Sam D.
Leftovers tonight.
Leftover gray sole, leftover rice, leftover haricot vert. Pixar's "Incredibles" will be on the plasma.
Skirt steak tacos . Grilled portabellos with cheddar bubbling on top and a reduction of balsamic . Still hot, so therefore an iced cold Corona to suppress some of the heat.
7/5, alone in the house. I sauteed a pound of U15 shrimp in garlic olive oil, Mexican oregano, salt, pepper, and after I flipped them over and they were almost done I squeezed a lemon over them. Don't need no stinkin' accompaniments. I'm happy as a fat cat right now.
the BF followed a couple recipes tonight, a rarity, for him. he marinated a thin cut strip steak in lemon juice, worcestershire, and some herbs, and made a tarragon composed butter for them. he then sliced up the trumpet mushrooms i brought home yesterday, and sauteed them with some of the garlic scapes, more worcestershire, garlic, served that with some sliced toms and blue cheese dressing, and a really tasty clean-out green salad. the shrooms were lovely - tasted like scallops. the steak - well, NY strip is still not my favorite cut, but that composed butter could hide a multitude of sins. the steak was good, a tad over-cooked (it was such a thin cut) and i just don't love the texture, but that butter - which actually has sour cream mixed into it - was divine. i spread some on the shrooms too. i'm quite satiated.
re: mariacarmen
"NY strip is still not my favorite cut"
I was not a big fan either until I had a couple of the 4 week aged ones from Bryan Flannery. They were nothing short of outstanding. Not the best cut he sells for my beefy pleasure, but still excellent.
He did/does (?) have 2 physical shops out where you are: Corte Madera and San Francisco. Last I heard he was closing the Corte Madera location but was considering keeping the SF location open to the public. The last time I saw him in Corte Madera he told me that even if he closed both, he was still staying in the business and would sell via "mail order". If that is the case, you could probably just order them and pick up in person if you wanted to avoid shipping cost.
re: mariacarmen
re: mariacarmen
re: mariacarmen
Hard at work with more testing as the wife insists on my trying every dish she plans to add to the menu.
Tonight was Teriyaki pork and teriyaki tofu.
If this keeps up my waist size is going to expand dramatically.
It's so humid here it's hard to tell whether or not it's drizzling rain. Last night it was just too darned steamy to think of turning on the oven so mr bc fired up the charcoal grill and grilled chicken wings which I then tossed in a Sriracha Lime sauce. I made the Caesar salad recipe from Carmine's cookbook to go alongside. A very casual meal for a steamy summer's eve.
Tonight I don't have a plan. I meant to defrost ground beef for burgers but I forgot. We'll see what inspires...
I'm back on line- it only took a week to fire Verizon and hook up with the competition. With no internet but a crappy phone that only worked when we went to the breakfast place, we have still managed to hit 4, count 'em, 4 farmers markets and find a great meat store- pricey but great. They have a big selection of ground meats and a serious variety of house made sausage- last night we had chicken with artichoke, and chicken with sun dried tomatoes and basil.
I decided to subscribe to Food Network magazine and it's satisfied my need for mindless recipe searches on the internet. I'm about to try a bacon, egg potato salad for dinner and a zucchini cake for church tomorrow. It's pot luck dessert coffee hour.
Trying to get my sea legs back after so many months of weird food cravings/aversions and little patience for the normal meals my poor husband had become accustomed to. -what, you don't want mac'n cheese with hot dogs everyday, honey? Cause I do!
Anyway, we are home with our little one and I am gravitating back to the kitchen for real meals. Ones that even include vegetables and fiber! So exciting after swearing those things off and eating pancakes and syrup every chance I got.
The first meal I made that actually seemed worthy of sharing here was a few nights ago. Wild prawns grilled and tossed with rotelle pasta, grilled zucchini and eggplant, cherry tomatoes, corn and basil. My husband was in heaven and so thankful it wasn't just a plate of starch.
Tonight I'm going for Becker Lane pork chops with more corn, zucchini, tomatoes and some good burrata or mozzarella, depending on what we find out and about.
This dinner will hopefully help me forget about the $30 worth of lamb shoulder I left on the counter OVERNIGHT. Grrrr, silly baby brain....
And now I will attempt to post a photo. It's been awhile, so well see if I remember how.
The second one isn't a meal we've eaten recently, but just something delicious we made a couple weeks ago :)
re: rabaja
re: LindaWhit
Wow...seen you through marriage and a baby. Happy news. Yeah!
So what do you think the carb feast was all about? Just the baby needing more cals? The only thing I craved, and it was only a few times was steak frites even when I was newly pregnant. Then I got sick for two months and lost weight. There was a Jewish restaurant near my office in London and I would go and slowly eat chicken soup w/ noodles, kreplach and matzo balls. For two months that was all I could handle.
Later on I would be suddenly famished and would make an open-faced peanut butter and jelly as it was the fastest thing I could stuff down my gullet. Other than that, no weird cravings. OK through yakking about myself for now.
Congrats once again!
re: rabaja
re: rabaja
re: rabaja
Congratulations on your little one! Can I babysit? My son is 17, and I was just telling my husband the other night that I long to hold a baby and smell their powdery sweetness. It may feel like these sleepless nights will never end, but they go by so fast! Enjoy all these moments.
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
re: rabaja
We're having some friends to dinner tonight, and the idea is that no hot food will be served. I just finished some guacamole to have with cocktails, and a corn salad to have with dinner. rjbh20 is making a hot smoked salmon that will be served room temperature with Green Goddess dressing. We'll start with a lobster Cobb salad. He's threatening potato salad, which I generally make, but I'm not in the mood for either the calories or boiling a potful of potatoes on the stove. I blind baked a pie crust early this AM, and I'm making a fruit fantasy cream pie later this afternoon to have for dessert.
The summer's finally arrived in England, so eating outside tonight.Also having a new local food market has transformed my cooking choices.
Tiny courgettes to start, with the flowers still attached.Flowers stuffed with ricotta and thyme flowers from the garden. Will drizzle with honey to serve.Followed by gilt head bream, stuffed with fennel tops and garlic, baked in the oven wrapped in foil, with a splash of wine and butter. Fennel braised in chicken stock with broad beans and butter beans to go with it.Cherry and raspberry frozen youghurt to finish.
We had meatballs last night. Not a practice for the upcoming meatball competition with friends but I was going to post a photo of these on Facebook to lead other competitors astray as to my actual meatball intentions. These were
Middle Eastern - from the Jerusalem book. Lamb mince with barberries and cooked with whole shallots and dried figs in a white wine and chicken stock sauce and then topped with yoghurt and herbs.
These were so good - tart and rich and fragrant that I've decided not to disclose them to other competitors. They're now my back up plan. We ate them with cous cous and loobia bizait - green beans with tomato.
Tonight's menu is still up in the air. I'm tending towards tofu at present.
re: Frizzle
Had to go look up "barberries" - otherwise known as "Berberis", it seems. Looks to be an invasive plant in both the U.S. and N.Z. The lamb meatballs sound SO good, Frizzle!
re: LindaWhit
I grew up with a spiky hedge on the farm but had no idea that the berries might be edible. I just used to curse the thing. Barberry hedges were planted years ago as fences as the plant is so viciously thorny no animal would venture through it. I feel sorry for the poor people who harvest the berry.
The Jerusalem book was the first I had heard of them being used in cooking. They suggest dried sour cherries as a substitute if you can't find barberries. I picked mine up from a Persian supermarket here.
The meatball recipe is online if you are interested: http://m.guardian.co.uk/lifeandstyle/...
re: Frizzle
Was so happy to be back on line never answered the question.
The kids (2 parents and an 11 month old terror) came for the holiday, aka the 4th. My son has been in the restaurant/food industry since he was 15 so we wasted no time going shopping and planning meals. The best meal was a couple of porterhouse steaks cooked on the new Weber charcoal grill he got us for a housewarming gift. We had potato salad made by Mr Berheenia, no slouch in the kitchen, fresh lettuces and cherry tomato salad, killer bread and a blueberry pie from the Farmer's Market. Lots of wine went with this. Heavy recycling going on. On the actual 4th we managed to endure the heat long enough to cook up cheeseburgers and grilled onions on the smaller gas grill but it was a real inferno cooking. We had some coleslaw and chips and there was designer beer. This was lunch as we had to get them to the train back to NYC.
WF had very eye-catching wild King salmon this morning so dinner tonight will be teriyaki salmon. I usually do a lemon, herb seasoning but I have this bottle of Veri Veri Teriyaki that I bought and never used in fear that it'd be too sweet, but will give it a try tonight. On the side will likely be sauteed spinach.
re: fldhkybnva
re: fldhkybnva
I guess it's salmon tomorrow. In the early evening, I started feeling crummy and didn't feel like crawling into the kitchen. All I wanted was a warm bowl of wonton soup so we had Chinese food for dinner instead. I haven't had Chinese takeout all year but since I wasn't feeling well just went with a small order of an old favorite - chicken in garlic sauce (on the side) and a large wonton soup. It was jut enough to settle my stomach somewhat and now I'm just relaxing watching a predictable (aka cheesy by SO) romantic drama on HBO - The Lucky One. I hope the stomach is in better spirits tomorrow.
Cheeboigah, Cheeboigah!
Store-bought ground beef (sorry, steve h. - still haven't gotten around to grinding my own chuck) that I may re-form into two smaller sliders, as that's the rolls I have.
Simple side(s) - either the coleslaw or the rest of the chopped salad - or both.
There will be V&Ls on the menu as well. The last of the strawberry shortcake for dessert. And something OnDemand on the TV. I had hoped to see "Pitch Perfect" but it looks like that movie is no longer available. I'll find something.
re: LindaWhit
re: LindaWhit
Ditto cheeseboigah! And a wedge salad with store bought blue cheese dressing. There is great ground beef to be had (for a price) in Western MA. And Steve, I knew had moved to Western Mass when the cable guy showed up yesterday wearing a Yankees hat. Tolerance is my middle name.
Big brother to the rescue! Dinner at his house. We are bringing dessert and apps. I messed up however. Found a great recipe for berry "hand pies" in this months Martha Mag. Came in from the pool to get started and wouldn't you know? You need to freeze them for at least 45 minutes before baking them for another 40 or so. Guess it pay to read the whole thing thru first. Oh well, will stop at the speciality market for a local pie and some fancy shmancy ice cream to go with it.
Grilled flank steak with garlic scape-almond pesto, roasted tomatoes with preserved lemon and roasted fennel and garlic scapes. The garlic scapes are better as pesto than roasted, I think - they basically taste like green beans when they're roasted (which is fine, since I like roasted green beans), but they also got a bit tough. The pesto is delicious, though!
Tonight will be pizza on a completely grain free cauliflower crust... we'll see how this goes! I made another large cheese score at the stupidmarket today so I have lots of fresh mozzarella to use.
Last night ended up being the flank steak and sirloin fajita style with onions, colored peppers, zucchini, and various salsas, cremas and sides that were planned for the night before. We made a last minute decision to marinate them longer and had brats on the grill instead that night. Both nights were great but not as great as the goat cheese stuffed figs that I wrapped with smoked bacon and cooked on the BBQ with the meat last night. Damn, they were good. I wish figs weren't so insanely carby because I could eat many of these delicious little flavor bombs.
re: weezieduzzit
re: weezieduzzit
re: fldhkybnva
Thank you, my edges are a little over browned since I was still figuring out how long to cook the "crust." Definitely longer than it says but not as long as I did!
I think this would work very well with zucchini, too.
The key seems to be to get the cauliflower very dry first. I cooked it earlier today, riced it and let it drain in a strainer over a bowl for several hours and then blotted it with lots of paper towels.
I think trading out half the mozzarella in the crust for Parmesan would make a crispier crust (like frico,) just make sure to cut or eliminate the salt in any sauce or toppings you use if you do since Parm. is so salty.
Lemme know if you find any tricks when you make it!
re: weezieduzzit
re: GretchenS
I found the recipe on a low carb board. It's more instructions than a recipe: 2 cups riced or grated cauliflower that you have drained until it's very dry, 2 cups cheese (I think half parmesan and have mozzarella would get crispier than the 2 c mozzarella the recipe suggested,) 2 beaten eggs, all stirred together and divided into 4 crusts. It is not dough like, I used the side of a glass to roll it onto parchment that I sprayed with oil. Bake in a 450 oven for 15-20 minutes, flip and go another 10 minutes (watch to make sure you don't burn but you do want it crispy looking or it will not be solid enough.
Top it after you cook the crust and return it to the oven to melt the cheese/ cook the toppings keeping an eye on it. The directions say to broil but I had it on parchment and didn't feel like transferring it to another pan. I was getting hungry!
My pizza on the left was goat cheese, figs and basil, on the right was fresh mozzarella and pepperoni with a red sauce.
re: weezieduzzit
re: weezieduzzit
weezie those sounded great and it looks as though you've executed them perfectly...well done!
I found this recipe in a Canadian magazine:
I'll have to move it closer to the top of the "must make" pile!!
Cold plates tonite, accompanied by cold white Burgundy. Lobster Cobb/Caesar salad followed by smoke roasted salmon filet with corn salad & sauce verte. Fruit fantasy pie after.
There's something of a very cheerful air at Harters Hall.
We had a nice week down on the Sussex coast - some good eats, of course, and some lovely gardens visited. But glad to be home. Summer looks as though it's here, at least for a few days, with temperatures in the mid-20s. And, at long last, my second book has been published - it's a history of the unit Grandad Tom fought with during the Great War (http://www.amazon.co.uk/17th-Manchest...). I started the research back in the 1990s and have pottered about with it ever since and the final result tells the history from its formation in September 1914 to its final acts of training American National Guard regiments who had arrived in France in July 1918. There's also mini-biographies of getting on for 1000 of Tom's original comrades who joined up in 1914/15.
So, what better way to celebrate all that than with a nice bit of roast lamb. We did a bit a farm shop shopping on the way home and picked up a small half shoulder which will easily feed us (with leftovers). Sussex is very much sheep country but different breeds than we have in the north west - milder flesh in my view, but still nice - they've no hills to run up and down so the muscles don't get to work out as much as north west beasties. There'll be roast spuds, carrots, peas and gravy - all very simple so as to let the flavour of the meat come through.
Mint sauce is the classic summer lamb accompaniment. I've always made it as Mum made it - mint, white sugar, malt vinegar. But we were in a restaurant the other week and had a Mum-beating mint sauce. I asked what "special" ingredient the chef was using - and there wasnt one. It was still mint, sugar and malt vinegar - but he made a sugar syrup from demerara sugar and used that as the sweetener. I'm going to see whether I can replicate.
Oh, and there's a kilo or so of gooseberries to "top and tail" for the freezer but we'll cook some down tonight to have as a sort of lumpy sauce for ice cream
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
re: JungMann
Many thanks for all the kind words, folks.
Lamb was lovely. Leftover veg were turned into Russian salad. Leftover lamb was carefully turned into slivers, removing the fat (cold lamb fat is not fun, IMO). And that was lunch, along with the last of the 2010 vintage apple & mint chutney.
re: Harters
Congratulations on the book Harters, it looks as though it was a labour of love. I'll be in London again later this year and will pick up a copy for mr bc. His Grandfather was a decorated vet of WWI and I know mr bc would enjoy reading this.
Let us know how your modified mint sauce turns out if you have time.
re: Breadcrumbs
Mint sauce divided us. Jan made it and thought it fine. I thought it a bit sweet. The sugar syrup did seem to give it a more rounded flavour than just sugar.
By the by, did Grandfather fight with Canadian or British forces? Lots of research going on in Canada about men who served and Canadian units (http://www.canadiangreatwarproject.com/). Dunno if Mr bc knows this but his service file should be available from the National Archives in Ottawa. From memory, cost is about $25. It should have some details about his gallantry decoration.
re: Harters
Sounds like you're on the right track but more experimentation is needed on that mint sauce Harters.
mr bc's Grandfather fought for England. I appreciate that link nonetheless though. I'll pass it along to a friend of ours whose great grandfather fought for Canada. Is there a similar initiative in England?
re: Breadcrumbs
Nothing so organised, breadcrumbs. At least not in the sense of voluntary effort. The Imperial War Museum is planning a very large scale database and is hoping to draw in local work - for instance, it's a growing "hobby" to research the names on local war memorials (my own website displays my research on some 2500 commemorated on the borough's memorials). A voluntary group of which I'm a co-founder has been invited to officially participate - primarily as free data inputters.
If mr bc is interested in researching his rellie further, then this link should help - http://www.longlongtrail.co.uk/resear... . My email is in my profile should he need any further advice.
I think today is the day I de-virginize my pasta making attachment for my Kitchen-Aid. I got it for my birthday well over a month ago so it's time. I'm going to make linguine I think, and then make a pesto cream sauce. I'll also add some chicken to it too.
Yesterday we went out for dinner but I did make breakfast/brunch (wasn't til noon!). SO requested over easy eggs. Eggs make me nervous since I don't eat them, but I managed to make eggs that passed the test. The first one wasn't so good but #2 and #3 turned out nice. Also made french toast and sausage.
had a fabulous dinner with local CH-ers at a nearby szechuan place last night. i'm jonesing for more hotness now. so today, well, the best of plans... I was going to do a tiny bit of grocery (NOTE: that's groSery, not groSHery! heh heh) shopping for a couple of thing to put in my marinade for defrosted b/s chicken breasts (it's what i had) - planned on making a paste of garlic, fish sauce, lime juice, brown sugar, sriracha, LOTS of fresh chilis, lots of ginger, garlic scapes and chive flowers and poking holes in the chicken and letting it sit in that for a few hours and then put it under the broiler. also bought some more of those wonderful giant trumpet mushrooms to saute and finish with ponzu and yuzu vinegar - or maybe make a pesto with the garlic scapes (i bought a lot) and drizzle that over the sauteed shrooms. BUT... the BF's sister, hubby and young adult son just texted to let us know they were about an hour away (visiting the son from so. cal.) and wanted to meet for late lunch or early dinner. so.... that's what's happening next, and not sure i'll get back to my chicken plans today. the husband is an unadventurous eater, but always lets us pick the place. worst case scenario, we have lunch out and marinate the chicken for tomorrow night's dinner.
re: mariacarmen
re: mariacarmen
re: roxlet
thanksh, ladiesh!
so then it turned out the in-laws had run into a street fair and his sister really wanted to go so we said go, and meet us for dinner when you're done. so, no lunch, but i made my marinade. used galangal and only a little bit of ginger - galangal is new to me - it's a lot woodier and less juicy, and maybe not quite as tart as ginger, but i think the overall effect will be the same. also found those little red thai chilis, so about 6 of those went in too, along with 7 or 8 cloves of garlic. i went with a bit of ponzu for the citrus. and some toasted chili flakes as well. no sriracha, as i wanted it to be more about the chive flowers (or stems) - i decided to save the garlic scapes all for the pesto, which i made with pine nuts, lemon juice, salt and olive oil - powerfully garlicky! that'll keep, for sure.
After a highly successful gig -- if I dare say so (and which I had hoped for given our abysmal practice session the day before...) -- and an equally fun after-party, the residents at casa lingua are a bit fuzzy in the head today.
The weather has once again turned to crap: pouring rain, thundering thunder that had me shriek out loud *twice* today, and overall darkness. Great day to stay in bed and write translation contracts. Happy fun time.
I believe we are all too lazy and exhausted to cook, so I think some spicy beef noodle soup is in order. It's ridic cheap ($5.55 for a steaming big bowl of some of the beefiest broth imaginable with a generous helping of noodles and a sad veggie alibi of 1-2 brocc florets and a bok choy leaf :-D) and has healing properties only a healthy dose of salt & spice can deliver.... swollen eyes and other water retention be damned. I just better not hop on the scale tomorrow, which tends to be up anywhere from 3-5 lbs. after this MSG orgy.
There's the regular Sunday blues jam going on tonight, and maybe I'll have recovered enough to stop by, as it'll be on hiatus for the next 2 weeks. Blurgh.
A rare treat of Coke Zero will be our beverage of choice, because it complements the salt soup like nothing else.
re: linguafood
I'm glad to know I"m not the only one who shrieks at lightening. The soup sounds amazing. Last night I felt exactly the same and the wonton soup really hit the spot. I, too, am very salt sensitive. In fact, I'm currently a water balloon due to my recent obsession with pepperoni. Enjoy the soup and coke!
re: fldhkybnva
re: fldhkybnva
re: steve h.
re: steve h.
re: weezieduzzit
re: steve h.
re: mariacarmen
Of course.
Deb and I were sailing Morning Calm down from Essex to Milford. I was about to make the turn towards Charles Island when the sky got inky black. Winds picked up, rain started to fall. This was going to be bad.
I dropped sails, secured them, told Deb to get on her foulies, put on her life vest and snap her harness into the cockpit. I did the same. I was two miles from safe harbor but that was not meant to be.
Winds became extreme, rain was horizontal, the world became black and just disappeared. I reversed course and ran for deep water. Lightning was flashing every 15 seconds or so, thunderclaps made us cower. I hit the portable (battery powered) Magellan in the cockpit so it would plot a return course if things worked out. Lightning hit the mast and took out the cockpit instruments of our ocean-going sailboat.
I ran in front of the storm for over two hours. When the winds dropped a tad, I reversed course and headed to our destination. It was still inky black so I relied on the hand-held Magellan for guidance. By the time we cleared Charles Island, the sun was out and it was just another perfect day on the water.
We tied up at Milford Landing, perhaps the best municipal marina on Long Island Sound. I showered there, maybe the longest and hottest shower in a long time. Deb and I walked to Archie Moore's, a local watering hole. I downed two stiff rum punches in less than 10 minutes and asked for a third. Chicken wings never tasted so good. We've sailed back many times but the shower was never as hot, the drinks never as strong and the wings never as tasty.
Now don't get me wrong, Deb and I have skirted hurricanes, tropical storms and so on. It goes with the territory. It took a nasty squall to flood my system once again with adrenalin end elevate rum punch and humble chicken wings to the ranks of Best Meal Ever.
re: steve h.
re: steve h.
Beautifully told Steve. Undoubtedly a gut-wrenching event. I'm glad you were able to calm your nerves and souls over good food and drink once it was all over with.
btw, I don't know if you've read An Embarrassment of Mangoes or The Spice Necklace by Ann Vanderhoof but if not, I suspect you'd quite enjoy them.
It's salmon Sunday tonight. I'm still feeling a bit off my rocker. I am the worst napper ever, but managed to just completely pass out twice today and fall into a deep sleep so I think I'll keep it simple and do a quick pan sear. I'd love a nice sauce, but my neurons are asleep and I can't come up with any ideas. I'm sure the ample scoops of macaroni and cheese that I snuck in my cart this morning from the food bar at Whole Foods will make up for it.
I love this time of year, dinner is determined but what is picked out of the garden that day. A few Ichiban eggplant, zucchini, Momotaro tomatoes, serranos and big beautiful basil leaves came in with me just a little while ago. We have some raw shrimp in the freezer and fresh mozzarella in the fridge. I haven't decided the end result yet but I'm in good shape- how could I possibly go wrong with that combo?
I've also discovered that Captain Morgan's Spiced Rum and *gasp* Diet Cream Soda with a ton of ice is actually pretty good.
Well the threatening rain stopped threatening and started doing. Was hoping it would cool us down but now it's and steamy!
Dinner was burgers, broccoli and grilled potatoes. All eaten in front if the TV and whirling fan. Still no screens on the windows so I might just break down and turn on the AC. The poor kid has one of his rare but awful migraines. He wants no dinner tonight so it's nothing but icy pops for him. :(
Tonight it's meatballs yet again. This time it's the bloke's turn to test his meatball cooking competition entry.
Despite neither of us not knowing much about Mexican food and having difficulty in sourcing ingredients here in New Zealand his heart is set on a Mexican inspired meatball.
I've scoured local markets and found him tinned tomatillos, tinned chipotle in adobo sauce and tinned jalapeño peppers. No Serrano chillies were to be had. His plan is to do a salsa verde and to add some of the chipotle into his meat mix. We've done the salsa verde in the past using tinned ingredients but had some nice Serrano chillies so I'm curious to see what the jalapeños are like in it. The meatballs with the chipotles are a leap into the unknown.
I'm very much looking forward to a night of sitting on the other side of the kitchen counter nursing a glass of wine while the bloke does the hard work.
re: Frizzle
re: Frizzle
What 's in the meat mix? A little pork with some beef is how we keep ours from being too dry. Also in NZ what do they have for the fat percent? Here in the states there is a range of fat ratio in ground meat that can make a difference. I usually buy in the 85 to 90 range of beef but they sell it in a wider range. Pork is just pork where we shop.
re: Berheenia
FWIW, by way of international comparision, my usual UK supermarket sells minced beef at different fat levels - 5, 10 and 20%. The 20% is from the "Essentials" range - in this case, IMO, essential meaning "essentially crap food sold cheap".
I would usually buy the 10%.
Don't get me on to the subject of % meat content of pork sausages. At the slightest hint of interest, I can give folk a good 20 minute full rant, almost without pausing for breath.
re: Berheenia
We did 50/50 pork and beef for his meatballs. They don't specify fat content here except by saying 'lean mince' on the packet. You can get fatty pork mince from Asian supermarkets.
Next test run he plans to increase the pork ratio and/or try fatty pork mince as these were slightly dry.
Events mean that there isnt going to be much home cooking at Casa Harters this week. And when there is, it's going to be easy peasy brown gloop meals from the freezer. Except for tonight, when there's tortilla and salad. Weather should be warm enough to eat it outside on the back patio.
As others have noted, summer finally made it to the UK and looks like continuing. This was a weekend of firsts of the year - first gazpacho, first home grown redcurrants, blueberries and raspberries, first garlic.
Tonight it's the Ottolenghi leek fritters from Plenty (one of my all time favourite recipes, and more apricots for pudding.
Last night was some grilled shrimp on the BBQ, some mixed peppers/squash/mushrooms/pineapple/grape tomatoes in the grill basket and a side of confetti pasta salad. There was also some mustard dipping sauce. Turned out delish!
Tonight will be clean out the fridge night. Still have lots of pasta salad and some chicken from the 4th.
The salmon turned out great last night. Of course, near dinner time I still couldn't decide whether to go teriyaki or lemon, herb so I did a combination of both for some variety. I used the Veri Veri Teriyaki sauce and did a light baste before and after the filets were cooked and seasoned the others with Cavendar's Greek seasoning which were sprinkled with shallots sauteed in white wine, thyme and lemon juice. They were both quite good given that I love King salmon, and I gobbled up the wonderful crispy skin. I think I preferred the lemon wine version, while SO preferred the Teriyaki version. The sauce seems pretty versatile so I'm sure we'll be using it occasionally from now on but I think I'd prefer it on chicken or perhaps steak rather than fish. On the side, or shall I say, in the middle, we had simple roasted asparagus with salt and pepper to keep the two salmon parties separated.
re: fldhkybnva
re: boyzoma
Unfortunately, for my neighbors, that is, I didn't want to fiddle with the grill amidst the on and off rain yestereday night and crazy humidity so I seared them in my cast iron which always seems to work well although I do leave a stench behind for a few hours. The lemon herb recipe is pretty simple, not really a recipe - I usually season either with just salt and pepper or the Cavendar's greek seasoning and then give it a light coat of oil and a sprinkle of whatever herbs are around - usually at least thyme and parsley but sometimes I'll also rub on some roasted garlic. If I bake the filets, I usually use the foil method and place them on a bed of herbs and lemon slices with additional slices on top. Last night since I seared, I seasoned them as usual and then in another pan, sauteed the shallots and herbs in olive oil, tossed in a splash or so of wine (I enjoy both white wine and sherry for this) and a squeeze of lemon juice and pour it over the fish. I like both preparations, although the baked with lemon slices is much more lemony. I really enjoy the Cavendar's seasoning and use it a lot for fish and chicken. It's a nice balance of flavor and not too overpowering.
Do you had anything else to your maple glaze? I've seen a few recipes which also add Dijon. While maple syrup with salmon is popular, I've never prepared it this way because maple syrup is just a little above my sweetness threshold, but perhaps the addition of Dijon or a salty balance might be just what I need.
re: fldhkybnva
re: fldhkybnva
My maple glaze is:
1 cup pure maple syrup
1 1/2 teaspoons minced garlic
3 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 tablespoons finely grated peeled fresh ginger root
Simmer ingredients in a small heavy saucepan for about 30 minutes, or until reduced to about 1 cup. Stir in 1 more tbs. lemon juice. Brush over salmon and also serve on the side as sauce if needed.
Hope that helps. I like it a little sweet but the lemon and soy also cuts that a bit.
I have so much catching up to do as I haven't yet read through this thread. I so look forward to reading about your celebratory Independence Day meals as well as all the delicious dishes from those of us who reside outside the US.
Another hot, steamy evening where the periods of drizzle were almost indiscernible from the otherwise muggy conditions. Periods of sunshine did manage to struggle through the grey from time-to-time throughout the day though and it was during one of those all too rare sessions that mr bc managed to grill our salmon. A simple recipe from John Ash where it's the glaze that really elevates the dish. Balsamic vinegar, white wine, brown sugar and lemon juice are reduced and seasoned to produce a syrupy glaze that adorns the grilled fish. Simple ingredients that produce results far greater than the sum of their parts. Alongside, a green goddess potato salad with radishes - a wonderful recipe I stumbled upon in my Blackberry Farm Cookbook. Previously I'd been a bit put out by this book for some reason...I think I'd found it to be a bit self-indulgent and showy. That said, if this recipe is any indication of what lies between the multitude of photos of the farm, family, tablescapes and landscapes, perhaps it's worthy of another look!
mr bc has been craving burgers since Canada Day so that's what's on the menu tonight. Our butcher obliged by grinding me some chuck on the weekend so patties will be made when I get home tonight and, if the rain holds off, mr bc will fire up the charcoal. If not, burgers will be griddled on cast iron atop the stove.
Here's to a new week of delicious dishes...happy Monday!
re: Breadcrumbs
re: Breadcrumbs
re: gingershelley
I found a copy of it online here for you gs:
The recipe is identical except that in the book's version:
- the mayo does not need to be organic
- the radishes are shredded vs sliced
FYI, I mixed mine in the food processor vs whisking in the mayo. I also added about 2 tbsp of sour cream to the dressing to add a bit of tang. Buttermilk would work too but I didn't have any. This really is a lovely salad, I hope you have an opportunity to give it a try. Enjoy!
re: Breadcrumbs
re: GretchenS
re: GretchenS
re: Breadcrumbs
Here it is BC. I haven't tried it yet, but it sounds fantastic. And your potato salad looks amazing!
re: GretchenS
re: Breadcrumbs
re: Breadcrumbs
re: Breadcrumbs
The fancy meat store has awesome chicken sausages- about 8 varieties and we've only tried 2 of them. New acquaintances have confirmed that this place is da bomb. We have had these sausages as WFD twice and I think I need a break but am feeling too lazy to decide. There is definitely a leftover sausage and pasta night in the near future but not tonight.
My first attempt at home made pasta turned out quite well last night. I think I'm officially addicted :) I made the pesto cream sauce with, well, pesto and heavy cream! Also had a bit of onions and garlic in there too, and I threw in a handful of grated parmesan cheese for fun. For the chicken, I didn't want to do just plain, so I cut up some tenderloins (still working on using them all up!) and since I didn't have seasoned breadcrumbs, I mixed plain breadcrumbs with a packet of italian dressing powdered mix that I unearthed in the pantry and then coated the chicken in it and baked it. It turned out quite delicious, and SO was pleased, he loves pesto with anything. Speaking of the man, I took him to the airport this morning (at 4am, ugh, damn holiday weekends where Sunday night flights are impossible to get), so I'm on my own again til Thursday night.
Tonight's dinner is my first contribution to the DOTM, Tandoori Chicken Kebabs. I got the recipe off of Budget Bytes, one of my favorite blogs. They're definitely not real tandoori since, well, I don't own a tandoori oven, but it's chicken marinated in yogurt, onions, garlic, garam masala, cayenne pepper, paprika, and turmeric. I'll skewer them up and grill them outside, provided our typical summer evening thunderstorms don't show up. Sides will be a whole wheat couscous and some grilled zucchini.
Making Peruvian Chicken from Bobby Flay's BBQ Addiction cookbook along with grilled corn, fried zucchini with Parmesan and lemon, and a green salad. Husband's last day off is today so we are lounging by the pool and will have an easy dinner.
re: Njchicaa
re: fldhkybnva
re: Berheenia
re: juliejulez
Yea, it's very good chicken, similar to usual rotisserie however I don't think I'd ever go out of my way for standard rotisserie chicken but if I'm in the mood for a roast chicken and don't want to make one myself I would take the extra time to go for Peruvian chicken. The seasoning is fantastic, as well as the usual sauces served alongside - spicy green sauce, and tangy mustard mayo sauce.
re: fldhkybnva
The recipe calls for a aji verde sauce which has cilantro, mint, serrano chile (I used jalapeno), garlic, white wine vinegar, honey, olive oil, salt, pepper, and cojita cheese. I added some lime juice too b/c the mint made it sweet and i know my husband won't like that.
Also finely grated some cojita for the grilled corn. I want to try a version of Mexican street or crazy corn. I made it with mayo a couple of weeks ago which I didn't like. I'm going to try just brushing the corn with melted butter, adding the spices, and just sprinkling the cheese and lime juice over that.
re: juliejulez
re: juliejulez
Berheenia less than a minute ago
He has a fear that foods labeled Mexican or South Americano will be hot chile laden dishes based on some bad experiences when he lived in New Mexico. Too bad as over the years we have had wonderful Colombian and Chilean neighbors and co workers who fed my sons and me when they were growing up. I'll show him the recipe posted below- he will probably try it.
re: fldhkybnva
re: Njchicaa
where did you get the recipe for the aji verde? sounds a bit like the one i posted a week or so ago, but without the honey and basil. http://www.seriouseats.com/recipes/20...
how did you like Bobby Flay's recipe? i think the soy sauce is a nod to the very large Chinese population (and therefore Chinese food) in Peru... so maybe there are versions there that use soy...? not sure. bet it's good too!
re: mariacarmen
Yea, the sauce at my local takeout place seems to be mostly pureed peppers with minimal oil and not at all creamy, it's quite addicting and I love to get extra and use it on eggs. It appears similar to this recipe http://fillyourbelly.com/pollo-a-la-b...
re: mariacarmen
The sauce recipe was listed with the Peruvian Chicken one. We thought it was great! I think it would be great on steak and pork too.
I hope this link works:
Hope everyone had a great 4th and weekend! I need to take a minute and see what you've all been chowing on.
I've been crazy busy in the last week, and a lot of my food has been take out, or eaten in restaurants. It's just too hot to be motivated to cook a whole lot.
Last night, I cranked the AC and made a Teriyaki chicken dinner with snap peas and soba noodles. It was my take on a recipe from this month's Cooking Light, and turned out pretty well.
BTW--I changed my reservation at Amy's Baking Company to next weekend. I wasn't thinking about the 4th weekend when I planned it, so there will be a delay on that one. The 4th really crept up on me this year!!
Much to my kitchen's chagrin it is dinner out again tonight. Today was a nightmare at work and then I discovered that my beloved boy left his glasses at his sitters. Argh! We agreed to meet halfway and have dinner. I had taken out some chicken that were going to be comes fajitas so that will be for tomorrow.
It's finally decided at Casita Gator. We're doing fish soft tacos with mahi mahi. And grapefruit salsa from this recipe:
Beans and rice on the side. It's been grapefruitmania!!! up in here. I was unable to eat it for several years because of migraine medicine, but I'm delighted to find that a crapload of Botox in the right places easily replaced the pills. Pap's enjoying trying some new stuff, and I think he'll like this dish.
re: alliegator
re: Breadcrumbs
Thanks, BC. I've always been a healthy specimen, but that's been my one thing... the medicine I took worked fine, but my hair was thinning (!). The botox is really working well, and gives the men folk around here something funny to do. They like to try to get me to look surprised or scared, and it can't be done. Mangator cracks up because I was so angry about his garage being a mess, and he hears the words, but I look sooo peaceful....
Sorry your MIL didn't find the right remedy for her.
re: alliegator
re: ludmilasdaughter
I wouldn't say I look younger, exactly... I don't know, I just hope it loosens up a bit as promised. But I love not waking up and taking weird pills. I'll inject my toxins, tyvm :)
If you go for the tacos anytime soon, do try the salsa. I loved it and will be putting some on lots of stuff in the future.
re: alliegator
re: alliegator
It's CSA Day! Oy vey, I've still got Swiss chard, turnips, sugar snap peas and fennel from last week I haven't used up! LOL
I got more of the first three, so I'm finally making the turnips that Terrie H. listed in this post:
It's got orange, it's got ginger, it's got rosemary, and it's got mint. HOW can it be bad? :-) We'll see.
I defrosted a b/s Frankenchicken breast, cut it in half, seasoned it with salt, pepper, dried thyme and ground sumac, and did a quick pan-sear. Added some chopped CSA green onions (also got more of those today!) and sauteed them for 30 seconds before adding white wine and lemon juice to the pan after removing the chicken to a baking dish to scrape up the good bits in the pan. Poured it over the chicken and popped it into the convection oven to bake, spooning the "sauce" over top on occasion.
We'll see how it goes with those turnips! LOL
re: LindaWhit
re: Breadcrumbs
Nope, Bc. Never got a grill, and I'm glad I didn't spend the money. Insurance changes in my townhouse complex this year no longer allows even charcoal grills put on the driveway 10' from the garage door opening. Electric grills only. Booo.....So I'm stuck using the grill pan on the stovetop.
Either way - the turnips were GREAT! I miscalculated on the amount of OJ for the amount of turnips (I had a "sauce" vs. a "glaze") but they were VERY good. At least I know a way to work through the turnips I get in the CSA. :-)
We arrived home to reports of thousands being without power because of the severe thunderstorms that I'd been just slightly ahead of en route home tonight.
mr bc ditched plans for charcoal but insisted his burgers must be grilled so he fired up the Weber gas grill and we raced against time (or thunder in the distance) to get dinner on the table. I should have video'd the entire process because we probably looked like we were operating in fast forward!!
Happy to report that we got the job done and while I held the door open, mr bc ran in with the grilled buns...the final item on the grilling agenda. He had to dry off his head and change his shirt but by golly, we had our grilled burgers!!
Two kinds of cheese - Cambrazola and a 7 year old cheddar.
Life is wet but life is good tonight...and thankfully, we still have power which means we still have A/C!!
re: Breadcrumbs
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re: Allegra_K
Thanks so much all.
Allegra and Gretchen, special thanks for thinking of us. The flooding was unprecedented in Toronto with more rain in a period of a few hours than Toronto sustained during hurricane Hazel back in the 1950's we're told.
Thankfully I'd escaped the city just in time. Even today some folks are still without power and the city of Toronto is staging power outages to deal with an overloaded system as they work to restore service. Public transit has yet to be fully restored with subway stations flooded and rail tracks damaged due to the floods. Notwithstanding, it was pretty much "business as usual" yesterday and most of us braved much longer-than-normal commutes and the damp, fishy smelling train stations and office concourses to return to work. More thunderstorms in the forecast for today but with the storms, a cold front is supposed to move in and give us relief from both the humidity and the threatening weather.
re: Breadcrumbs
re: Breadcrumbs
Freezer diving tonight. Crab cakes will be on the menu, house-made tartar sauce on the side. Some green stuff (haricot vert?) will add color to the plate. There will be a chilled Vouvray, a most patriotic wine, to wash everything down. Top Gear BBC, the season premier, will be on the plasma.
Sneaking in:
We were up in Maine for the long weekend with friends and family. Here are some of the lovely meals that we made:
grilled local steaks with caramelized onions (in Tawney Port), wilted cucumber salad with dill, German potato salad (mustard-garlic vinaigrette, bell peppers) - rose to drink
chicken cutlets (pounded thighs, egg wash, breadcrumbs), tomato-basil-scallion salad, green salad with bell pepper, parsley, olives - cab-sauv to wash it down
pesto quinoa-pasta salad with salmon salad
I'm now in Chicago for the week then NYC next. I need to do some cooking this weekend though!
A bit of a swivel toward the Far East this evening. Shrimp potstickers followed by Peking Swine (aka grilled pork loin with hoisin sauce) & haricots Orientale. Not too bad for a late evening Monday scrounge.
"Cooking" is going to be minimal this week. I loaded up on Costco turkey burgers when I realized out heat is not abating anytime soon. For dinner I made Southern inspired lettuce wraps with turkey burgers, buttermilk dill coleslaw, barbecue sauce and added a recommendation I thought I saw from christinamason: melted smoked gouda cheese. I'll have to give it another go because I couldn't taste the thin single slice I added, probably subbing peppadew peppers for some barbecue sauce for additional heat and sweetness.
I threw a surprise birthday happy hour for my man, at which we consumed numerous German beers and a few too many fries. The special dinner I'd planned was thus slightly abbreviated: fresh pea soup garnished w/ sugar snap pea strips and homemade croutons, seared scallops over a buttery melted leek and white wine sauce, and an arugula salad w/ sherry vinaigrette and multicolored tomatoes. Tomorrow we'll have the tuna steak au poivre and asparagus and fontina-stuffed ravioli with brown butter, crimini, and asparagus spears that were to be the main. DH had a slice of the raspberry and lemon "Boston Cream" cake I made yesterday for dessert.
I was just saying how I need to get back to low-carbing...
the chive stem chicken was a little... strong. just a little too much chive-iness. so much so, that the raw garlic scape pesto didn't even register when mixed with the shrooms. all in all not bad, but i need to find something to tone it all down. next time i think i'll just saute the garlic scapes and onion stems like i did over the weekend. i do love those giant trumpet mushrooms, though....
Tonight it wasn't so much dinner as a day-long snack. I did a trip north of the city to thermal pools and stopped off at a South African butcher well-known for their biltong (dried beef slightly similar to jerky). The bounty of traditional biltong, biltong 'sticks' and droewors (dried sausage) along with leftover salsa and salad from last counted as a substantial meal when taken over the day.
Best of all I picked up a bag of spice rub to make our own biltong. I bought the bloke a biltong machine a couple of years back and I'm keen for him to get back into the habit of making it on occasion. It's addictive stuff and the added bonus is I get to set the webcam up in front of the biltong machine while it does it's 2-3 day thing and taunt a South African friend who lives in Singapore (where edible biltong is impossible to find) with the webcam feed. It pays him back for the 2am text messages we get about rugby games.
re: Frizzle
I went to the market by my gym specifically for biltong yesterday. I thought they would make a good low carb snack while I am trying to get back into shape, but I did not expect that snack to ring up at $40/lb! I opted for ghost pepper salami instead at half the price. Perhaps the extreme spice will keep me from snacking unnecessarily.
I made a potato salad with the last of the organic yellow potatoes from WF in Boston. They are a beautiful mustard yellow when cooked and peeled. Wish I had taken a picture of them but now they are covered with a mayo, mustard, red wine dressing and minced white onion and chopped hb eggs in the fridge. I have some boneless chicken to cook on the gas grill tonight. We were going to try a new recipe with a lime, honey, soy, garlic marinade but I'm leaning towards a baste of bottled Italian dressing followed with a quick brushing of bottled barbeque sauce. This was a favorite back on the day of cooking on the deck in the city. I want to participate in the kabob DOM thread and will probably do a simple red onion, yellow squash and bell pepper kebab, similar to one that TJ's sells in the summer. Probably baste with an herby tamari and evoo.
We leave for the Cape in 4 days so we are already cleaning the fridge and we just got here. Then 2 weeks of vacation and we will be doing it again as we tend to eat dinner in on the Cape. I'm not crazy about my current Nomadic life frankly but next winter we may be complaining of boredom. We'll see.
It's heating up here in CO, so it's back to the grill for me. I have a pork chop marinating in olive oil, lemon juice and zest, oregano, red wine vinegar, garlic, and fresh ground black pepper. I'll throw that on the grill along with some sliced zucchini, prepared same as last night with a bit of olive oil and lemon pepper and garlic salt. I'll also have some leftover whole wheat garlic couscous from last night. Quick n easy, and no indoor cooking required, other than heating up the couscous in the microwave.
re: juliejulez
re: alliegator
Make sure to slice thickly and not over-grill. I made that mistake with several slices.... they're still tasty (in fact I'm having some leftover grilled zukes & sweet peppers with bufflo mozza for lunch in a sec here), but they get mushy faster than you think. It's nice when they still have some bite to them.
re: juliejulez
With Wimbledon being on (well done Andy!) and London basking in glorious sunshine I've been feeling a bit homesick. So last night I recreated food from our favourite lunch hangout. Sweet potato falafel, sesame slaw and brown rice pilaf. I even made raspberry lemonade so it was the full Leon experience.
I'm not feeling the whole cooking thing today so dinner I think will just be spaghetti carbonara with leftover salad or penne with tomatoes and fresh basil from the garden. I usually throw some fresh mozzarella in that as well but I don't think I have any and I'm too lazy to go to the store.
As always, I've been enjoying reading about everyone's culinary adventures.
Like Juliejez, my hubby is also out of town until Thursday (also in California), which gave my mother the perfect reason to defrost a duck and roast it up for dinner for us yesterday. It was fantastic. Alongside we had some wild rice, spinach from the market that was simply sauteed in olive oil with garlic and some crushed red peppers, and some lettuce from my garden mixed with a bit of onion and dressed simply with lemon juice and olive oil. Very tasty indeed.
Not sure what's for dinner tonight. Really hot and humid so I may just head down to my local watering hole for some beers and some pub grub.
Last night's fish tacos came out pretty tasty, but the grapefruit salsa was a little out there for pap, haha. some lettuce and jarred salsa suited him better.
For tonight, dinner is a request of the senior member of the household: Kentucky hot browns. I have never made this dish, in fact I've never eaten it, but pap saw it on a cooking show, and it apparently stuck with him. I haven't decided on a recipe yet, but I've got to get some tomato and mushroom in those suckers, just to create the illusion of something nutritionally balanced.
re: alliegator
re: juliejulez
Haha,I like that show! I've never seen the hot brown one, though. I even bought the Throwdown cookbook at a block party sale last year. I looked up Bobby Flay recipe and will probably work from that with a few tweaks. He makes a French toast like bread and grills the tomatoes, and all that plus the sauce making and broiling will make my kitchen one giant oven. Why, oh why is the kitchen on the "hot end" of this place. Ugh...
I shall report back.
re: alliegator
I bet grapefruit salsa was perfect for fish tacos.
I am envious of the hot browns. I made those for my bf for after thanksgiving with the leftover turkey breast. He had never had one and fell deeply in love and ate two. How can anything be so bad and yet so good at the same time?
re: alliegator
It may be July but all I wanted was soup, soup, soup so tonight was a semi-free-for-all of a random assortment of things I've been craving all day - Maryland crab soup alongside a simple bowl of butter lettuce with a walnut oil dijon vinaigrette, way-too-much pepperoni and a good helping of cheese on a platter with gout Gouda, Basque cheese and smoked Gouda. I rarely taste things in stores as I'm a bit of a macronutrient counter and usually they don't appeal but the other day Whole Foods had sliced pepperoni out. I regret ever trying that bit of porky goodness because I'm hooked. It's the Olli Salumeri brand and it's delicious. This is my second roll of pepperoni this week (head down in embarrassing shame) and I am willing to put up with the water retention to nibble on this stuff. It paired well with the assorted cheeses. SO is working late so I felt less bad about my random eats, but sometimes those really are just what you need and so satisfying.
re: fldhkybnva
Uh oh...then I won't tell you how awesome the other brand of charcuterie Whole Foods sells is: http://www.creminelli.com/
Really good stuff! I've had the Olli Sulimeri and enjoyed it, but this brand kills it.
Veal parm, basil pesto pasta, house red. The acid in the tomato softens the pounded meat even further if given a (few days) chance. It was a good meal. The Sangiovese was tasty.
re: steve h.
re: ChristinaMason
re: steve h.
Verrrrry interesting....
Steve...BTW don't know if you are a twitterer but you can follow the Mac race here: http://www.twitter.com/racetomackinac or http://www.cycracetomackinac.com/
We had a small piece of ribeye left over from the weekend and I vaguely felt like cooking something Thai so googled David Thompson whilst in the supermarket and a beef and basil stir fry recipe came up first so I went with it. Very easy, quick and fresh tasting. I served it with steamed rice, ginger burnt beans and a spicy cucumber salad. Veg box used up, very satisfying.
re: helen_m
re: helen_m
re: ludmilasdaughter
It's probably a name I've made up that's now stuck in our family! It's actually called dry-fried green beans, and there are lots of recipes online, but what I do is cook green beans in a smoking wok until they're tender then add in loads of ginger and garlic and continue cooking until they look 'burnt'. Add soy/salt to taste.
Finally dinner at home!!! Assorted grilled sausages-chicken apple, hot Italian and portabella/feta. Along side was TJ's harvest grains that I cooked in LSCB with frozen peas and a mish mash if leftover veggies-broccoli, fresh peas and sautéed kale. Felt good to eat together at home!!!
Tonight was the second half of the birthday dinner I'd planned for yesterday. For the fontina-asparagus ravioli I made a kind of primavera saute with blanched sugar snap peas, asparagus, mushrooms, zukes, yellow squash, and minced shallot in brown butter w/ a pinch of orange peel.
The tuna au poivre stole the show, though. I pressed crushed black peppercorns into both sides, sprinkled with a "Provence" salt blend (herbs, sea salt, and orange peel), and seared it over high heat, then deglazed the pan with brandy and cream. I started a small inferno when the other burner caught my pan on fire, but somehow retained my eyebrows and most of my armhair. DH was a bit traumatized and yelled "flour!" when the flames shot up. The sauce was delicious, though, and the drama kept things interesting.
I'm up to my eyeballs in work tonight so food must be easy... chicken breasts with pesto and a salad of from the garden cucumbers, black krim and Momotaro tomatoes, basil leaves and the last of the marinated little mozzarella balls. I think there are some baby potatoes I'll do for the man. The wine selection is low (we really favor cocktails when the weather is warm,) but I might dig around under there are see if anything looks good.
i found these teeny little tri-tip steaks, and the BF pan-fried them tonight with mashed potatoes, gravy, and some more of those trumpet mushrooms, and a bit of sauteed garlic scapes. green salad on the side. i have to say, it was all really really good, but the scapes and shrooms are kind of wasted under gravy. he also forgot that he'd made another composed butter for the steak until i had finished my last bite. which necessitated eating a second helping of mashed potatoes with the garlicky butter.
Last night was Chicken Teriyaki skewers on the grill with steamed mixed veggies and steamed rice (love it when I can do both in my rice cooker). Toasted sesame seeds were also a great addition.
I blanched a bunch of stinging nettles the other day knowing I was bound to be too hot and tired after work one day to cook. That day came last night. To dress the nettles I made a dressing of mashed garlic, coriander, Aleppo pepper, s&p, a fistful of dill, lemon juice and olive oil. I added a dash of cumin to give it a little more verve to stand up to the nettles which I tossed with feta cheese and the dressing. To include a bit more protein in my meal, I had the admittedly sad, but very satisfying, main course of low-fat cottage cheese with Marmite, eaten straight out of the tub. Not having to do dishes was a luxury I well-earned yesterday.
re: JungMann
re: Frizzle
Most Americans know OF marmite, but not many have tried it, nor is it widely available. Indo-Pak grocers, however, usually carry a selection of British products, probably due to the close connection between the countries, so I have always had it available.
Nettles are a terrific first taste of summer. I'd say they are like spinach, but with a much heartier flavor reminiscent of mushrooms with a herbaceous/minty finish.
re: JungMann
>>>Most Americans know OF marmite, but not many have tried it, nor is it widely available.<<<
The internet is an amazing source of inaccurate information and speculation as JungMann has just proved by her own incorrect statement.
Marmite is known, tasted and available in even my tiny village located in America. Vegemite is even also known, tasted and available. Marmite may or may not be available to someone in Harlem, but it is indeed widely available in the rest of the USA. :-)
re: Fowler
You've speculated inaccurately about my gender; this Mann is a he. I'm glad to hear you can buy Marmite, but I generally haven't seen it for sale at grocery stores either in NYC or when traveling, nor do I know any native-born Americans who have tasted Marmite outside my apartment, though YMMV.
re: JungMann
And many here have also speculated inaccurately about my gender, JungMann, so I know how it goes as it were.
I apologize. In another thread I thought you had mentioned having a husband and that is why I thought you were a female. Regardless of gender, I truly enjoy your posts and the information you share with us.
re: Fowler
re: linguafood
As always, linguafood you are correct. You have probably noticed that I only refer to my partner as "SO" because most (not all) people think the term "husband" refers to a man that is married to a woman and a "wife" is a woman married to a man.
Things of course vary by culture.
re: Frizzle
Google tells me that NZ marmite has a different flavour to British Marmite. It also tells me that there was shortage in NZ for about a year, over 2012 and the early part of this year. I am not a fan of the British product - the company's advertising campaign if that folk "love it or hate it".
By the by, I was in an Italian restaurant last week where I was told that I might not like a chicken dish I was ordering as it had flavour notes similar to Marmite. When I said I hated Marmite, I was strongly advised by the owner to order something else. Well, that's a challenge thrown down, innit? Chicken dish proved to be very nice. Marmite, along with sprouts and andouillete de cambrai, are things I really don't want to eat.
re: Harters
I learn something every day I visit this forum. Here I was thinking marmite was something kiwis had invented - we're so enthusiastic about it. I guess our enthusiasm is partly based on our rivalry with Australia and our dislike of their Vegemite. The marmite shortage was a dark time indeed and suspect more than a few kiwis resorted to Vegemite although they would never admit it. When the factory finally started producing marmite again shoppers were limited to one jar each.
re: Frizzle
The inventor of Marmite, Justus von Liebig, has cropped up in research for my "food in the Great War" book. He's also responsible for two other iconic British brands - OXO stock cubes and Fray Bentos brand corned beef. Oddly, Marmite itself hasnt cropped up in the research, although the other two have.
re: Frizzle
" When the factory finally started producing marmite again shoppers were limited to one jar each."
I recall the "Marmageddon" hardship. A friend of mine served that to her children every day prior to the factory being shut down after the earthquake.
I use the term "hardship" because my friend thinks of marmite as a key nutritional component in her children's health as well as a fairly good cure for her frequent hangovers. :-)
re: Harters
re: JungMann
It was a rather odd preparation and, apparently, authentically Tuscan (although I always take "authentic" with a wry smile). As far as I could deduce, a mainly balsamic vinegar preparation had been boiled down to form a glaze for smallish nuggets of chicken. The acidity of vinegar had pretty much gone and what was left was a sweet/savoury taste. Have to say it wasnt actually like Marmite but I can see where the owner was coming from in the description - the savoury side of the flavour, I suppose being a bit yeasty.


text:
This well-appointed cottage offers complete privacy in a
beautiful, tranquil, parklike setting and the peaceful sounds
of Murphys Creek. Bedroom has shaded private patio.
Everything needed for your quiet, peaceful holiday or
extended stay is here, yet you are minutes from the many
shops, wine tasting rooms, restaurants, and all that Murphys
has to offer. Private parking. No smoking. No pets.

subset: commoncrawl


text: As European safety standards become increasingly stringent, Ducati is staying ahead of the curve. The Safety Pack comes standard on the 1100 EVO and includes traction control and anti-lock brakes. As European safety standards become increasingly stringent, Ducati is staying ahead of the The Monster is in its element on the road that winds through the black lava fields below the snowy peak of Sicily's Mount Etna. The Italian machine slices through the bends with the swiftness of a mafia switchblade, and when I twist the throttle it leaps forward with a suitably volcanic rumble of induction and exhaust noise. As its suffix implies, the 1100 EVO is an evolution of the existing Monster 1100 rather than a new model. Visually the bike is almost unchanged, but its engine is more powerful, its chassis and riding position have been tweaked, and it comes with traction control and anti-lock brakes as standard-all while maintaining last year's $11,995 price tag. Engine spec is the same as that introduced on the 2010 Hypermotard 1100 EVO. The 2011 bike has more aggressive cams, reshaped ports and high-compression pistons. Downstairs, the crankshaft has a lighter flywheel and sits in more compact crankcases formed by Ducati's weight-saving Vacural casting technique. The wet clutch has lighter action and incorporates a slipper function to aid downshifts. A bigger airbox and revised ECU combined with the new side-mount exhaust system help increase maximum output by a claimed 5 horsepower to 100 bhp. Repositioned mufflers, a slightly narrower seat, black-finished wheels and alternative colors distinguish the EVO from the otherwise aesthetically identical 2010 Monsters. Repositioned mufflers, a slightly narrower seat, black-finished wheels and alternative col The Monster's chassis is essentially unchanged, but the familiar tubular-steel trellis frame now holds a fully adjustable 43mm Marzocchi fork instead of the previous Showa unit. The shock is still by Sachs, and is adjustable for spring preload and rebound damping. New, black-finished 17-inch wheels hold Pirelli's latest Diablo Rosso II tires, the rear a 180/55. Ergonomics are also changed with a slightly taller handlebar. Even so, the EVO still felt distinctly sporty as I climbed aboard outside our launch-base hotel near Catania on Sicily's east coast. That feeling was enhanced when I thumbed the starter button and the engine spun to life with a cacophony of V-twin rumbling and banging. The stubby silencers are modern devices that hold twin lambda probes (for more accurate fueling), but their major achievement must be the magical ability to pass noise tests while still making such a lovely racket. The soundtrack immediately put me in a good mood as we headed out through a built-up and trafficked area, where the 1100's ample steering lock and fairly useful mirrors were welcome. But before long I found myself getting fed up with the Monster. The culprit was the bike's harsh ride-the way it crunched over bumps and seams, sending a steady stream of jolts through the bars and seat. Fortunately my complaints were swept away almost before they had time to solidify, because we reached the improbably smooth-surfaced road that snakes toward the peak of Mt. Etna. Here the Monster came alive, surging forward enthusiastically on every straight, braking hard into the bends and cornering with the effortless agility and taut feel that only a genuine naked sportbike can manage. This desmodromic V-twin might have been hotted-up slightly, but it's still a fairly softly tuned lump whose main assets are character and midrange grunt. Occasionally, I'd glance down while accelerating out of bends to find just 4000 rpm on the digital tachometer. Peak power arrives at 7500 rpm with the limiter following shortly thereafter, which means you have to stay on top of the shifter. Personally I didn't mind that, but some riders complained that the EVO ran out of revs too soon. This latest version of the faithful, air-cooled, two-valve lump is the most powerful and rev-happy so far, but for horsepower and revs you'd be better off on a Streetfighter. A few misgivings returned after we'd headed back down the mountain, and I once again became aware of the bike's lack of comfort over the bumpy roads near the coast. By the time I returned to our hotel, I was torn between being glad to stop and wanting to head back up the mountain where the bike's sporty character had been so welcome. That dilemma mirrors my thoughts on the EVO, and on the Monster's continued evolution from here. Ducati's natural tendency is to search for more performance from the existing engine, but I can't help wondering whether more performance is what the Monster needs. A more relaxed riding position plus a compliant and more easily adjustable shock would make the EVO more versatile and practical. So would enlarging the fuel tank from its feeble 3.6-gallon capacity, down .4-gal. compared to the old, non-ABS 1100. Before you protest, I'm not suggesting taming the Monster or abandoning the rebellious character that has always been at the heart of this naked bike's appeal. The EVO is the most powerful air-cooled Ducati yet, and in many ways it's also the best. But the Monster has reached the grown-up age of 18, and better manners would be appreciated. They say: "An evolved Monster that's progressed in every way." We say: "Adding ABS and DTC without increasing price? Now that's progress!" They say: "An evolved Monster that's progressed in every way." We say: "Adding ABS and It's not marked, but redline arrives abruptly at 8500 rpm. The Monster's DTC is a simplified version of the system used on Ducati's superbikes, offering four levels of adjustment instead of eight. It's not marked, but redline arrives abruptly at 8500 rpm. The Monster's DTC is a simplifi A new casting process contributes to a lighter crankcase, while a lighter flywheel helps the 1100 spin up faster for a sportier feel. The 2-1-2 exhaust is new and attractively wrought. A new casting process contributes to a lighter crankcase, while a lighter flywheel helps t tech SPEC EVOLUTION A genuine evolution, with slight tweaks to engine internals, suspension and style. RIVALS Aprilia Tuono V4R, Honda CB1000R, Kawasaki Z1000, MV Agusta Brutale, Triumph Speed Triple. TECH Price $11,995 Engine type a-c 90-deg. V-twin Valve train SOHC, 4v desmodromic Displacement 1079cc Bore x stroke 98.0 x 71.5mm Compression 11.3:1 Fuel system EFI Clutch Wet, multi-plate slipper Transmission 6-speed Claimed horsepower 100 bhp @ 7500 rpm Claimed torque 76 lb.-ft. @ 6000 rpm Frame Steel trellis with single-sided aluminum swingarm Front suspension 43mm Marzocchi fork with adjustable spring preload, compression and rebound damping Rear suspension Sachs shock with adjustable spring preload and rebound damping Front brake Dual four-piston Brembo radial calipers, 320mm discs with ABS Rear brake Two-piston Brembo caliper, 245mm disc with ABS Front tire 120/70ZR-17 Pirelli Diablo Rosso II Rear tire 180/55ZR-17 Pirelli Diablo Rosso II Rake/trail 24.0o/3.8 in. Seat height 31.9 in. Wheelbase 57.0 in. Fuel capacity 3.6 gal. Claimed curb weight 395 lbs. Colors Red/white, black/silver Available Now Warranty 24 mo., unlimited mi. Contact Ducati North America, Inc.10443 Bandley Dr.Cupertino, CA 95014408.253.0499www.ducati.com VERDICT 4.5 out of 5 stars Like Bugs Bunny said, "Monsters make the most interesting people." By Roland Brown Enjoyed this Post? Subscribe to our RSS Feed, or use your favorite social media to recommend us to friends and colleagues!


text:
Discuss Linkin Park's first single from their new album here.
Views: 51266
have you watched burn it down video lol.if i didnt know that the song if from the new album i was going to say that its from meteora. and dont forget that the song is created to be radio hit. and remember from 2004 breaking the habit was electronic song too.burn it down is heavier than breaking the habit.
and remember that they sayed that the album will be heavier than ats for the reason that it will mix the 4 albums(HT, meteora ,MTM,ATS)
I really like the new single from LP and I'm anxious for more new songs from their new album. Contrary what some people are saying, I'm not the disapointed with this new song. Diferently, I guess it has the same power and energy comparing with the 'old songs'.
Guys, you were amazing yesterday on RIR Lisboa! Unfortunately I wasn't there but I was watching you live on tv and it was wonderful! I wish I had been there... I hope to see you soon again in Portugal! Congratulations
This song make me wondering what the surprise waiting for me in this album.
listen to their new song lies greed misery to hear the rap and the screaming and the heavy guitar.
lol LP are finally back. the new song is rap metal hear it and listen to the screaming
man....... i think d new song BURN IT DOWN........................is GR8..........................similar to NEW DIVIDE
First single was pretty gripping and the video was good though :) I'm quite exited!
Its a good song nothing like their first few albums.
when will it hit the stores in India or the UK
lies greed misery is so similar to HT and meteora. burn it down was experiment too omg.are you idiots
Linkin Park are the best ever....... I love them a lot and of-course how it is possible that they make a song and would not be appreciated or liked. certainly it is again best one. Thanks LP giving music a new edge and to their lovers such a nice work
it is true that LP has changed their style to a new one, change is good. But I also missing linkin park old style. Guys work on new one but never leave your original for which you have earned a lot fans
Holy shit cakes!!!!!! I just heard the new song... I just heard Lies, Greed, Misery five minutes ago. I can't get this stupid grin off my face. sounded like the love child of robot boy the Catalyst and Faint..Place to rest, hell I don't know what I'm talking about. But, I got to say they stepped it up with this one. I'm still picking my audio teeth of the floor. For those of us who thought they were going soft and not "Hybrid" enough-when you are finished dusting your self off you can get in line with the rest of us Oliver Twist bowl in hand. Naysayers are going to be quiet now they just got the wind knock out of em..hahaha This album Is Awesome!!!! I cant wait to get mine... yeah I'm still waiting. My only complaint is that I wanted the song to be longer... I'm just greedy but it was short and hard and dirty ...KO!!!
thats what im talking about that new song was so fcking awesome.mika was rapping chester was screaming and what happenes?
ill tell you what RAP METAL.
im getting so nervous when someone here or in youtube post something like "old LP where are you"
you must be complete idiot to say that song is not like their original style.
watch some concerts.see that they are playing only 2-3 songs from ATS and everything else is HT,meteora
if you didnt understannd it yet only 3 words


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Charedi parties threatening revenge - Part 2
Many people have commented that the Charedi parties are only doing what everyone else does in politics. If you don't take revenge and make your enemies pay no one will take you seriously in politics and you won't succeed in getting anything for your constituents. In other words the Charedi parties are simply playing by the same rules of dirty politics as everyone else.
The answer to that is very simple. Religious Jews are supposed to be answer to a higher authority and are supposed to play by the Torah's rules and not any other rules. If you can't play by the Torah's rules in politics then don't play. Last I checked, there is no heter to violate aveiros for politics.
This is one of the reasons why the whole idea of religious parties is a terrible idea. Most Israelis see the Charedi world through the lens of the Charedi politicians and the political system which gives them a very warped view of Charedi society. IMHO we would be much better off if there were no religious parties like in the US and instead would influence the political system from within the large parties. While there is no question that the political system in the US is much more amenable to this because representatives are directly elected in districts, I still believe it could work here.
Part 1 is here