Separate names with a comma.
Discussion in 'Food & Cooking' started by mrmexico25, Mar 7, 2012.
I had margarita pizza and a bottle of cold beer.
It was not half bad..
Got my grill fired up for the first time this season.
Made BBQ chicken, French Fries, a salad, and a nice glass of Pinot Noir.
Did a quick take on Poulet a la Creme, with baked potato and fresh picked asparagus.
Swiss chard and mascarpone agnolotti, fried in brown butter, sage, and morels.
I made Carnitas the other day so I got a pic of the tacos tonight. Pork cooked in Mexican Coke served with a red cabbage slaw dressed with a ginger, honey and lime vinaigrette and guacamole. Simple and delicious -
Incredibly dark rainy days call for Chicken and Dumplings
I made lobster salad the other day so we had lobster tacos, fresh corn, avocado, fresh salsa and chips. I enjoyed a crisp pear/ginger cider.
Oh man.. I don't usually ask for recipes but would you mind sharing? Those dumplings look like what my mom would make.. I've come close by basically using a biscuit dough recipe.. but I suspect she added some baking powder because they were always very fluffy inside. I really like your cuts on the vegetables. I will have to try that some time.
@eastshores Thanks for the compliment! I'd be happy to share. I have a few different ways of doing it, but I will give you the general gist of it. I will not really give quantity as I am sure you can scale appropriately.
Whole Roasted Chicken
Thyme, Black Peppercorn, Bay Leaf
I will roast whole chicken that has been liberally seasoned with salt, pepper, granulated garlic, onion powder, and thyme. Brush with oil. I put lemon, fresh thyme, and garlic in cavity. When cooked remove skin, debone and chop. set aside. I sometimes roast carrots too. (I did not for the one pictured)
Then add a little butter and olive oil to stockpot. Toss in carrots , sweet onion, and garlic and sweat for 5-10 minutes. Add chicken stock and bouquet garni of thyme, sage, bay leaf, and black peppercorn. Simmer for 1/2 hour or so until carrots are halfway tender. Add celery (if roasting carrots, add now instead of with onion and garlic and skip first half hour simmer) and chicken.
In separate saucepan add 1/4 cup butter and 1/4 cup flour and make blonde roux. When roux has good color, whisk in two cups of milk and then add to stockpot and stir. Simmer for another half hour to hour. (I prefer to make roux separately and add to stockpot vs putting flour and butter with sweated veg and stirring)
2 1/2 cups flour
1 cup milk divided
2 teaspoons salt
2 large eggs
1 tablespoon baking powder
2 tablespoons butter
Mix flour, salt, baking powder. Cut in butter with two butter knives. Add eggs and 1/2 cup milk. Mix until dough starts to form adding milk as needed by tablespoon. Dough should be wet but not runny. Add leftover milk to stockpot. (You can add fresh thyme, dill, or parsley if desired) Portion into golf ball sized dumplings and drop in pot. Cover and simmer for about 15 minutes.
Mixed greens with pistachios, blueberries, craisins (see the sweet tooth?), lemon-garlic olive oil dressing with fresh oregano. This is a fav and we have it a lot. Sometimes I substitute or add blue cheese and/or Parmesan and/or strawberries and/or cashews. The husband adds bread and chicken.
Parsley pesto with mint and basil pasta. Lots of chili flakes. Lambrusco not pictured.
I didn't make this, but we had an amazing dinner last night: wood fired mussels in green chili lager broth. Didn't know burnt beer could taste so good!
Also, charred cucumber gazpacho with strawberry sauce.
I made veal ragu and fresh tagliatelle. It was awesome
Some chicken breast medallions dusted in flour and pan sauteed. Herbed couscous. Finished with a brown butter sage sauce and garnished with chive flowers. It needed a squeeze of lemon but alas.. I had none.
Got back from a business road trip and needed some comfort. Pork, chicken and beef meatloaf, miso mustard ketchup glaze, homemade Mac and cheese, saison.
Rib steak for me and dad. Also a baked potato, corn on the cob and roasted mushrooms.
I’m calling it Spanish chicken (?). Orange herb and sherry vin marinade. It’s tricky to get the heat right in a mini Weber.
Tried the new hazy from new Belgium. It’s good!
Good looking chicken, and I'll add a me too on the Voodoo Ranger.
Chicken again! With