I'm an idiot. As soon as I typed that I smacked myself. Why am I grilling the chicken for chicken riccata ( I make it in a frypan normally!). Must be on autopilot. Der.
What did I cook this weekend.....
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I'm an idiot. As soon as I typed that I smacked myself. Why am I grilling the chicken for chicken riccata ( I make it in a frypan normally!). Must be on autopilot. Der.
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passedpawn said:
Lol!
Found my favorite fajita spice from when I was a kid and made flank steak fajitas for the wife and I, and portobello mushroom fajitas for her friend who was visiting. The leftovers made great breakfast burritos. Nothing like ordering 6 cans of spice (stocking stuffers) because you don't want to pay shipping.
After tasting the veggie version I realized that my old recipe used the fajita magic as a rub, and I liberally seasoned with other spices after. Guess I'll have to make them again!
After tasting the veggie version I realized that my old recipe used the fajita magic as a rub, and I liberally seasoned with other spices after. Guess I'll have to make them again!
I bought a set of those benettons. Just used them recently and loved it. Thanks for the idea Chef.
Glad your enjoying them, they make a good looking loaf, I think I'll pick up a oval one also.
How'd it come out? dDid you finish cooking the chicken on the grill and make the sauce or did you transfer it to the pan and proceed from there?
I think would have run with the first option and made a hybrid.
I made a big pot of lentil soup and country style pork ribs served over polenta with a side of red swiss chard.
Comfort food on a cold night. Sorry no pictures
How'd it come out? dDid you finish cooking the chicken on the grill and make the sauce or did you transfer it to the pan and proceed from there?
I think would have run with the first option and made a hybrid.
I made a big pot of lentil soup and country style pork ribs served over polenta with a side of red swiss chard.
Comfort food on a cold night. Sorry no pictures
Hybrid. Turned out fine.
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about to put my first home made lasagna in the oven, now I know why everyone buys stouffers!
Pain in the azz to make but so much better.
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im really hoping so, it was such a PITA! HAd to spread the cheese layer on top of the noodles with my hands and it was still difficult
I'm not suggesting that your first will be that much better( think sex) but with practice playing with your ingredients you end up with food you just can't buy. Use the same thought in brewing. Recipes are a guideline, I try to make them my own. Although I do have an issue replicating.
Looks good! Make it enough times and you'll learn to spread the cheese mixture with two spoons instead of your fingers
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Turned out great I didnt have enough ricata so i substituted cream cheese and I think I like this better
I didnt have enough ricata so i substituted cream cheese and I think I like this better
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ChefRex said:I'm not suggesting that your first will be that much better( think sex) but with practice playing with your ingredients you end up with food you just can't buy. Use the same thought in brewing. Recipes are a guideline, I try to make them my own. Although I do have an issue replicating.
Ok so now I'm thinking sex and it all applies!
Oops perhaps I shouldn't drunk post, eh?
Subsailor
Life is Tough, Stupid makes it Tougher
If you like seafood and shellfish, i make a seafood lasagna that my family really loves! I'll have to remember the recipe and get it posted. I really should write them down to pass them on to my children and friends, like my mother and grandmother, most everything I do is from memory and at my age it's like the second or third thing to go.
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damn that sounds good
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I'm attempting a seafood cheesecake type creation this weekend... anyone have any nuggets of wisdom? So far i have the following built up in my head...
Ritz crust (made with butter, ritz crackers and Parmesan)
for the filling (where I need any tweaks):
lobster, scallops, shrimp, and smoked salmon
gruyere cheese
cream cheese
eggs
splash of sherry
sauteed shallots
garlic
lemon zest
Am I missing something?
Ritz crust (made with butter, ritz crackers and Parmesan)
for the filling (where I need any tweaks):
lobster, scallops, shrimp, and smoked salmon
gruyere cheese
cream cheese
eggs
splash of sherry
sauteed shallots
garlic
lemon zest
Am I missing something?
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IDK who sherry is but I dont think she deserves to be made into a cheesecake
HA! How else would I dispose of the bodies?
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Havent you seen breaking bad? drum of acid, DUH!
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I do not watch Breaking Bad. It's not from not wanting to...........
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netflix that shizz!
Subsailor
Life is Tough, Stupid makes it Tougher
How about a mushroom of some sort, even sliced criminis that have been sauteed in butter or a little bit of bacon grease, not too much grease, don't want to overpower the seafood.
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I am mushroom phobic. Nothing crafted in my kitchen will ever use them. Not that there's anything wrong with them... They're just not my thing.
mmmmm bacon grease.
Subsailor
Life is Tough, Stupid makes it Tougher
That's good to know. We arevery much mushroom people and do a lot of foraging for them throughout the year.
Can't go wrong with bacon or bacon grease for so many things!
I do like your recipe, thanks for sharing it.
Can't go wrong with bacon or bacon grease for so many things!
I do like your recipe, thanks for sharing it.
Come on now...There I nothing like a large portobello mushroom brushed with EEVO, stuffed with fresh spinach, pico de gallo, covered in grated parmesan or mozzarella and grilled to perfection.
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Come on now...There I nothing like a large portobello mushroom brushed with EEVO, stuffed with fresh spinach, pico de gallo, covered in grated parmesan or mozzarella and grilled to perfection.
Nope. Not for this girl. I'm all about the meat... and put that fungus away.
I do love my steak, but also usually throw a couple fungus caps on the grill also. You don't know what you are missing. Grilled portobello is very close to the texture of meat.
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Oh I have tried them and do not like them. To me they taste awful. Really.
I understand..there are a few foods out there I just cannot get into, no matter how bad I would like to enjoy them.
BigDaddyBeard
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The only thing I have tried to like and can't is a raw onion. I love them any other way but raw they are my kryptonite.NTXBrauer said:
I spatchcocked a 24 pound turkey, drybrined it with rosemary, sage and garlic,time to let it sit till thursday.
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ChefRex said:
That sounds like fun!
I have no idea what that means either, but it's kind of turning me on!
I made 2 apple pies last night and a BIG pot of Pasta Fagiole (or whatever). It's the chili-like soup they serve at Olive Garden.
I got two more pies to make today before Tday. One apple and one pumpkin.
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I'm making a seafood cheesecake and stuffed grape leaves with the grape leaves I picked and brined earlier this year.
Just baked my pumpkin pies this morning, made the cranberry relish and am toasting bread for croutons to go with the homemade southern cornbread the MIL is bringing for stuffing. My hunger is already growing!
We now have 2 thawed birds so I guess I'm roasting one of them tonight so we can have some turkey leftovers when we get back home.
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That's a bad thing how?
Fancy word for butterflying, remove the backbone and flatten it out
We did some food prep yesterday,gotta do more today.
It's not. Just commenting. I expected the wife to be against it, just because we have so much to do before we leave (Well, they are leaving tonight right after work, while I get to stay home, ALONE, and take care of the dogs. I'll be heading down tomorrow just for the day...)
But she was all for it because if we don't, there won't be any leftovers.
Turkey makes a great low-carb snack too. I like mine with a bit of mustard and mayo. Dipping sauce.
