Search results

  1. mike9

    THE AUGUST 2020 CHALLENGE IS . . . . . GREECE

    After enjoying some lamb souvlaki with pita points and Skordalia I think I'd like to keep the Mediterranean thing going since it is summer and gardens are coming in and it's healthy.
  2. mike9

    Organic Flaxseed Oil

    I would give it the sniff test first then if that passes have a small taste.
  3. mike9

    THE AUGUST 2020 CHALLENGE IS . . . . . GREECE

    Maybe this challenge will coax @koukouvagia to throw down.
  4. mike9

    THE AUGUST 2020 CHALLENGE IS . . . . . GREECE

    After enjoying some lamb souvlaki with pita points and Skordalia I think I'd like to keep the Mediterranean thing going since it is summer and gardens are coming in and it's healthy. Even if you don't have a garden markets are starting to see fresh, local produce rolling in. So this months...
  5. mike9

    July 2020 Challenge - Italy

    @Iceman thanks for the heads up on the pics - I corrected that.
  6. mike9

    July 2020 Challenge - Italy

    Oh my I didn't expect this thank you and really great entries from more folks than usual. I'll post the August challenge later today.
  7. mike9

    Why is my hummus not perfect.

    There is no such thing as "Perfection". There's only "adjustments" and "compromise" to get what you're after.
  8. mike9

    July 2020 Challenge - Italy

    I ran through the pages and noticed no one made soup . . . so I made this . . . And oh my was it good - EVOO, leek, garlic, peperoncino, zucchini, white wine (I boil mine off), tomatoes, parsley, salt and little neck clams. Served with a crisp toasted sourdough bread - a heavenly sopping...
  9. mike9

    July 2020 Challenge - Italy

    The garden is coming in and it's hot so here is a Caprese salad done my way - fresh tomato, mozzarella, basil, some anchovy fillet, kalamata olives, a little prosciutto, some shaved Pecorino, some shaved fresh garlic, a drizzle of olive oil, a splash of 15yr. old Sicilian grapefruit balsamic and...
  10. mike9

    July 2020 Challenge - Italy

    Very hot today so a cool to room temp meal was in order. Room temperature tortellini with sauteed marinated shrimp (16-20 sliced in half), grilled zucchini, cherry tomatoes (left to cool) and torn basil from the garden with shaved sheep's milk Pecorino. Dressed simply with more evoo and some...
  11. mike9

    Crab cake filling

    It might help to know what type of restaurant it is.
  12. mike9

    Bordelaise Cooking

    Man I haven't turned a potato in years, but I still have a really nice knife for the process.
  13. mike9

    July 2020 Challenge - Italy

    Did someone say PIZZA? Here it is - down and dirty in thirty. Dough as stretched as it was, simple tomato sauce, garden basil, freshly grated Swiss and Romano, anchovies and shiitake mushrooms. I have to say it was really, really tasty.
  14. mike9

    What ingredient(s) can I add to make ordinary cole slaw extraordinary?

    Pineapple is your friend . . . at least it's mine when it comes to a "sweet" component coleslaw. Being allergic to soy I have to make my own mayo though which is very easy and tastes so much better.
  15. mike9

    July 2020 Challenge - Italy

    The other night I made a squid and shrimp stew/gumbo thing. No roux just leeks, jalapeno peppers, celery, garlic, parsley, bay leaf, white wine, tomato paste and tomatoes + seasoning. It hit all the right notes (I think). I made jasmine rice with onion, turmeric, parsley and apple juice for...
  16. mike9

    Do you like Pasta?

    There were pasta supply issues here during the first month, or so as people were panic buying and hording dry goods. Pasta, rice, flour, etc. Haha - one day I went to the store and while the meat counter was empty there were plenty of hog casings on the top shelf . . . which is what I went for...
  17. mike9

    Caper brine . . . an interesting ingredient

    I bought a Boston Butt yesterday and trimmed out a pound of very lean meat for sloppy joes. One thing this recipe calls for is lots of liquid to break up the meat as it cooks down. Besides water I added roasted red pepper and pickled jalapeno brines to the mix and it was really, really good.
  18. mike9

    Braised pork neck

    You would have to source a joint like that from a whole animal butcher. It's not something I've ever seen in stores. The coppa muscle runs into the neck and there are only two on a pig so they are a high value added cut. They run from the front rib section, through the boston butt into the...
  19. mike9

    What did you have for dinner?

    We had our grandson's eighth birthday party today at our son's house next door. AND I DIDN'T HAVE TO MAKE ONE DAMNED THING!! All I had to do was bring beer, soy free buns and read a few labels - no biggie. The best part (for me) was my son cooking venison loin rare then letting it rest. It...
  20. mike9

    July 2020 Challenge - Italy

    I made "Pasta al Pesce Spada" today - pasta (whole grain rotini) with swordfish. The sauce was cherry tomatoes, parsley, capers, olives, garlic and olive oil. The rotini really held the sauce such as it was. The sword fish was cubed then sauteed in evoo and garlic with peperoncino, salt and...
Top Bottom