I had boiled turnips and pan fried summer squash,but it wasnt filling so now I am eating a ham sandwich.
Is that in Blaine?
The catering truck is in Bellingham.
I forgot something about the carne asada burritos. Seems like I’ve gotten a little gristle from time to time. My friend, who’s of half-Mexican descent, always got the asada. When I mentioned it to him, he said that’s the way it’s supposed to be. I found the asada to be tasty, but I preferred the deadpig.
Other than pan fried, is there another way of frying? Just asking. Is this just jargon?
You can always deep-fry, oven-fry, etc. You aren’t limited to just a pan.
deep
Gracias. I’ll probably try the place in Blaine first. I can canoe there (if had canoe)
I had a few friends over for a last-minute Labor Day barbecue, which I just decided to do yesterday. Dinner was baba ganouj with cumin and roasted red peppers on lavash; lamb marinated in pomegranate juice, garlic, black pepper, and mint; chicken in the same marinade for my friend who doesn’t eat red meat; Uzbek carrot salad; green salad; and rice pilaf with carrots, onions, and barberries. My various friends brought brownies, grapes, and a couple of random bottles of red wine, which we alternated with limeade. Dessert was ice cream (dulce de leche with a quickie warm peach sauce I threw together from a jar of Trader Joe’s peach sauce simmered with a bit of brandy and cinnamon. All in all, I think it came out pretty good for something thrown together on 24 hours’ notice.
Well, you know what they say. The problem with Italian food is, you eat it, and three days later, you’re hungry again.
Me, I had some tortillas left over from the releno I made the other day, so I made quesadillas. Just crumbled some cheese slices over the tortillas, and left them under the broiler until they were just about to start browning. Then I chopped a fresh tomato over them, and ate them. I’ll probably have some chocolate ice cream for dessert.
Last night I made leftovers pizza, which has come to be a semi-regular meal for me. A frozen pizza base, no tomato sauce, topped instead with cream cheese, and chopped up roast leftovers - pork, sweet potato, onion and potato. Handfuls of thyme, a drizzle of olive oil and into the oven. Mmm.
Deep dish sausage and mushroom pizza from scratch.
Two-pea soup with mint (served chilled) and a traditional Cobb salad.
Sua
Yesterday on Labor Day, I made a new recipe. I saw Raichlen make it on BBQ a week ago.
While roasting corn & poblano peppers on the grill, I cooked a box of macaroni, and made a sauce bechamel on the stovetop.
Added a little tomato paste to the bechamel at the end.
Peeled and cut up the peppers, and shaved the kernels off the corn.
In a 9x13 dish, I combined the macaroni, the bechamel, cheddar cheese, peas, and the roasted corn and peppers. Topped with breadcrumbs and melted butter, and then cooked, uncovered, for about an hour on the grill using the indirect method.
For wine: a white blend from the Finger Lakes Region.
Raichlen used onions and other vegetables, and he used smoked cheddar cheese, but I’m not a fan of smoked cheese. He also left his bechamel plain (not with tomato paste). I think onions could have helped. The dish was great, but could have used just a little acid/zing from onions.
This thread shall not die, not until I regale you all with my culinary prowess.
I just not 2 minutes put into the oven Green Chile Chicken Enchiladas- homemade, sucka! Also making Spanish rice. Yum!
Carry on.
We’re having another heat wave here in SoCal – it’s so bloody hot that even our A/C at the office can’t keep the place cool and it’s 83 degrees in here right now. And since we don’t have A/C in the house, I flat out refuse to turn on the stove or oven and heat the house up even more.
So today I brought all the ingredients to make a pot roast to the office and at the moment it is slow-cooking in a crock pot in the kitchen here. The meat, potatoes and celery are from the store, the carrots, onions, garlic, marjoram, thyme and oregano are from my garden. When I get home I’ll pick some lettuce and mint from the garden to make a fresh salad. I’ll toss in some freshly grated parmesan and seasoned croutons and prepare some kind of oil and vinegar dressing with whatever random ingredients look good in the pantry and fridge. And last but not least, there’s whole wheat bread to sop up the gravy.
Tonight is comfort food in front of the idiot box for the season premiers of House and Nip/Tuck. Yay!
We bought a huge bag of heirloom tomatoes over the weekend at the farmer’s market, as well as some fresh basil, so I decided to make a Tomato & Basil Pasta - I followed that recipe exactly, only added some red pepper flakes. It was light and fresh and delicious.
My co-workers have been bringing in bushels of their homegrown tomatoes as well. So today I snagged all the small ones that were left at the end of the day and also made these roasted tomatoes filled with feta and basil. - Again followed that recipe exactly only drizzled a little olive oil and sprinkled some kosher salt on them while they were roasting, and dashed white balsamic on them when they were done.
A very tomato-ey dinner, but soooo good.
And no, Chef Troy, I’ve never tried to cook bacon n the oven. I think I might try it this weekend. Bacon!
Chicken paprika. (Mmmmm… epice-tangy yoghurty chicken.)
w/ baked potato, scented rice, and cinnamon-glazed carrots. It was awesome.
I simultaneously made chili in the crock pot, because I had a pound of beef that needed to be used up. That’ll be lunch tomorrow, and frozen in individual portions for future (safely spaced) lunches.
My SO gets home from work an hour and a half after I do, so I prepare dinner most nights. Tonight she came home to a ridiculously busy kitchen. Ha!
Fried chicken. You coat the chicken with plain yogurt before breading it, coat with italian seasoned bread crumbs and garlic salt.
Side dish of mashed potatos with cheese powder mixed in.
Lemonade.
And no, I do not cook parrots; only bird I eat is the humble chicken. Maybe I like to think of recipes for parrots.
thanks for clearing THAT up.