Don’t even try to tell me it’s too hot to cook. It’s going to be 103 in Tucson today (a cold front-yipee!) and I’m still cooking.
Today I am making bratwurst on the grill (later- much, much later like when the sun goes down), Food Network’s macaroni and cheese- if you’ve never had this well then it sucks to be you- and grilled pineapple. I’ve been looking at the fresh pineapples in the store for weeks, but they’re so expensive (relatively) that I held out. Today I broke down and bought one and I’m eating some right now and holy mother of god is it good. There’s few things in life better than a perfectly ripe fresh pineapple.
So… what are YOU making? And, do you have a recipe to share?
I just sauteed the rest of the shrimp and stuck them back in the fridge. Later on, I’m going to make a shrimp salad…shrimp, onion, cukes, curry powder, mayo, wasabi mustard, etc. We’ll have it over greens with some pita wedges.
I just had a chicken burrito, washed down with a cup of coffee. I heated a tortilla on the stove, thinly sliced a third of a leftover chicken breast (sauteed last night in olive oil with garlic, oregano and cayenne pepper), added a couple cloves of smashed-up garlic, some lettuce, tomatoes and onions, shot the whole thing with some sriracha chile sauce, and rolled it up. There’s something about really spicy food and black coffee that’s like magic for me. Yumm.
Just got done wolfing my Sunday dinner.
I sauteed some chicken livers with minced onion and garlic, then briefly simmered them in a tomato/basil/crushed red pepper sauce. I served it over al dente pasta…don’t remember the name of the shape, they’re kind of like rotini. Had some chilled dill green beans on the side and washed it all down with a couple glasses of chianti.
In point of fact, it isn’t too hot to cook here. It’s been raining for days and it’s about 70 degrees.
We have a mess of country ribs marinating in the fridge. These will get grilled this evening, providing us with dinner tonight and me with leftovers to get me through the next week when I will be batching it. Egg noodles and a salad with them tonight.
Most people think of their crock pot as a Winter appliance. We actually use it MUCH more throughout the Summer, as you can get a whole meal made without heating up the kitchen, let alone the whole house (we don’t have air conditioning, so this is actually a really good thing).
Last week I made my famous adaptation of my step-mother’s brisket, which lasted for several meals, and last night we made a big pot of chili. Tonight we’re going to the theater, so we’ll probably eat out, but later in the week we’ll definitely be breaking out the crock pot again.
I have a few things I need to get done yet today. Due to a pretty bad storm Friday night, I spent most of yesterday in the yard with a chain saw, and I am just not in the mood for a complicated meal.
Drain Bead, may I come for dinner?
We’ve had a lot of takeout this week. I just thawed some chili I made last week, and we’ll have either nachos or taco salad tonight.
Flutterby, I just got an indoor grill thingy, too. So far I’ve only done sandwiches and zuchinni on it. Grilled zuchinni is one of my favourite things in the world. I think I’ll do a big batch of grilled zuchinni, grilled peppers, and feta with lemon juice. I’d grill halloumi, but I can’t get it around here.
Tell me about using the crockpot in summer. Do you still do the basic wintery foods with it, or do you have more summery dishes, too?
I’m grilling outside tonight, too. Roasted artichokes, and then shish-kebob, which is currently marinating in a lemon-soy sauce marinade (1/2 cup vegetable oil, 3 tablespoons lemon juice, 3 tablespoons sesame oil, 4-5 tablespoons soy sauce, 3 cloves garlic, one scallion).
I also have a fresh pineapple, which I need to cut up, and I’m considering throwing that on the grill as well. And maybe roasting an eggplant to make baba ghanouj (although that’s likely more work than I want to do).
I’m making the chicken and black bean enchilada recipe off the side of the enchilada sauce can (total experiment; I never made enchiladas before). Not till much later, though; Mr. S gets home at 11 pm.
Grilling up some tandoori chicken tonight with plenty of raita (which I should start now). Tomorrow I’m smoking some ribs. Later this week I’m making some sort of pasta bolognese, but other than that I’m doing nothing but grilling. I made enchildas last night and I think the chief flavor in them is probably my sweat.
ETA: yes I know that grilling “tandoori” chicken is a misnomer. I’m a foodie, but I just ain’t that hardcore.
I’m having a double cheeseburger and fries from McDonald’s. My dream is to be a chef when I retire, but hubby’s overseas & for me, eating and cooking loses 90% of its fun if you don’t have someone else to do it with. Sigh…
They had beautiful blueberries super cheap at the grocery store, so I made this Blueberry Pecan Cake from Cooking Light. It’s been a favorite of mine for years.
Don’t skip the grated orange rind; I think that’s really integral to the whole flavor. I normally do skip adding confectioner’s sugar on top at the end, though. Instead, I sprinkle about a teaspoon or so of turbinado sugar on top before it bakes, which ensures a nicely browned top.
Oh — and the one time I made it using frozen blueberries instead of fresh, I ended up with a purple cake. It still tasted great, but looked a little odd.
I bought a BBQ duck from the Chinese butcher yesterday so I used the carcass to crockpot a broth; making cassoulet out of it and leftover duck meat. Maybe I’ll have that tomorrow and order pizza tonight, I dunno…
I made a whitefish salad with celery, arugula, and cucumber for lunch. I’m not suer what’s for dinner because I’m not cooking it, but I may be making a side dish of chard in olive oil.
I made this italian sausage soup. It was really good and really easy. I plan to have it for lunch tomorrow, too. I didn’t have green garlic so I used about 6 cloves of regular garlic. Oh and I halved the recipe. I also baked chocolate chip cookies for dessert, recipe off the back of the bag. I cook maybe once or twice a week so I’m always proud of myself when I do.
