I’ve often thought that we should have a weekly thread, like an MMP for foodgeeks. I cook 3 or 4 times a weeks, especially on the weekends, and I know a lot of you, do, too, and it would be interesting. I’m pretty sure I’m not popular enough to keep it alive for long, though, so I haven’t started one.
But I will ask you Dope cooks today- what are you cooking?
Today I’m making country pork ribs. I haven’t decided whether to put them in the crockpot or the oven- if I don’t decide soon that decision will be made for me by the clock. I picked up a bottle of Tony Roma’s Carolina Honeys Barbecue Sauce at my local grocery on the discount table for a dollar! I’m cheap like that. I also got a Mexican sauce, a jerk sauce, and a mango chutney for a dollar each, too- that makes me happy. Also on the menu- au gratin potatoes and steamed broccoli.
I’m also making these chocolate chip cookies. I’ve never made these particular ones, but the blog host sure does talk them up, so I’ll try 'em. I’ll let you know.
The cookies look yummy. I love au gratin potatoes. My husband is making me chicken parm for dinner complete with fresh mozzerella and a nice side of good quality spaghetti.
Just got done with lunch: tossed salad, linguini with sardine sauce and a half glass of wine. I’m sitting in front of the fire now, with a cup of coffee for dessert. And there’s a chicken breast defrosting for dinner; I’m going to make some chicken chili (I know it’s not “real chili”, as it has beans and tomato sauce.)
I have a pot of chicken soup simmering on the stove. I used two nice chicken breasts, onion carrots celery and herbs in a large stock pot. I started it about noon, and about five, I will add some noodles and heat up some rolls.
I’ve got some chicken breasts marinating right now. I don’t know what to call it, because I usually just throw crap together that sounds good and it turns out ok. I’m not picky, so I’m definitely not a foodgeek, because my marinade might make true foodgeeks shudder.
It’s a little balsamic vinegar, olive oil, a little lemon pepper seasoning, a ton of garlic and rosemary. And I dumped my last few olives & juice in there because I figured it might taste all right. We’ll see in a couple of hours.
I guess I’ll make some rice pilaf and whatever frozen vegetables I have handy- maybe broccoli and cauliflower.
oooh, FilmGeek, pumpkin bread. Do you have a recipe you could share?
This weekend I made banana bread (recipe courtesy of jjimm) and Dutch apple cake. Both of them are currently sitting in the back of my car, ready for the office tomorrow. Monday is cake day. Well, it is since I started working at this office.
I have to admit, I did have a sneak pre-taste of the banana bread, which was awesome.
The cookies are done. I had to have 3 of them (and they’re huge) in order to come to the conclusion that they are, indeed, good. Crispy on the outside and soft and chewy inside, just how they should be.
My pork ribs are in the crockpot- I thinned the bbq sauce with some Coke. I find it makes meat oh so tender.
Carne asada sounds really good… I’ve always wanted to make tamales this time of year like so many around here do, but I’m scared of the time it requires and the mess I’d surely make. Maybe some year I’ll do it.
Just finished a ham - only took 3 days!
I bought a boneless ham that was cured but not smoked or cooked, then soaked it for 2 days in burbon, ginger, and brown sugar. Took it out, patted it dried and rubbed it with brown sugar and let it sit for a day, then smoked it over maplewood.
Dice some white fish fillets, toss with a couple of tablespoons of cream and some grated cheddar.
Put into a pie dish.
I defrost some frozen mash taters, mix in some more cheddar and spackle over the fish/cream/cheese. Then a bit of butter dotted on top and into the oven until it’s all hot and piping.
I love fruitcake, and my mother and I have an old recipe we make a big batch of every couple of years.
But this afternoon I decided to try fruitcake made without candied fruit, but with dried fruits, some of which I dried myself(the apples and the cherries) and the rest from an organic natural foods grocery. Instead of citron, candied fruit peels, candied cherries and pineapple, there will be dried cherries, apples, pineapple, mangos, cranberries, and fresh chopped Medjoul dates.
I hope it turns out at least passable. I’m soaking the dried fruit just a little, to plump it, before I mix the stuff up.
Now THAT sounds tasty! I take it you watch Alton Brown from time to time.
I have nothing special tonight, but last night, I did some cipolline onions with new potatoes in a basalmic vinegar sauce. They were tasty, and a nice counterpoint to the tender homemade kielbasa I was slicing up and devouring.
Tonight will be shrimp scampi. Giant shrimp from the local farmer’s market, sauted with garlic and scallions, then add some white wine and lemon juice. Serve over pasta with some stir-fried bell peppers on the side (mixed red and green). Do not overcook the shrimp. (I usually don’t actually saute them-- I add them after the wine/lemon juice comes to a boil, then cover and let them cook for a few minutes. A little easier than trying to saute them with all that garlic and scallion bits in the way.) The whole thing takes just a few minutes to cook.
I adjust the ingredients by feel-- put in as much minced garlic as you want, maybe 1/4 of wine, and the juice from1/2 lemon (picked right off my lemon tree, of course). Sometimes I’ll sprinkle a few pepper flakes on to give it some bite. Salt and pepper to taste.
And there’s plenty of Chardonnay left over to drink with the meal.
I made the most delicious pizza the other day and am considering having it again tomorrow. Homemade dough with caramelized onions, mushrooms, and gorgonzola cheese. It looks very attractive and tastes delicious, although it’s not so great the next day.
Tonight is leftovers from yesterday. BBQ pork shoulder from the slow cooker, mashed potatoes and peas. I normally have corn with it, but the corn at the fresh food market was all shrivelled and gross. I did miss the corn - it adds some nice colour and veggie goodness to the plate.
Tried some Boxty for the first time tonight from a restaurant. It was primarily a chicken and mushroom fricasse witthe potato pancake to top, an American Irish pub Fare take on the Boxty. Got ten dollars off the dinner with a coupon. Had some great BBq ribs, too. Trally tender and exceptionally meaty. The BBQ sauce was different, a unique taste. I think it was heinz 57 based. I pronounce Irish ribs quite good.