grilled cornish game hen with cumin, garlic, smoked paprika and cayenne
fresh sweet corn and local tomato.

local tomato, home grown basil and COSTCO baby brie

I've got no idea where the bow-tie pasta was made but I doubt it was within 50 miles of Chicago....

Grilled Chicken, grilled peppers and tomatoes, green and yellow wax beans
Williams Selyem Russian River Block Pinot Noir 2003

Thick cut pancetta nuggets, with green garlic, red onion and zucchini from the garden sauteed in the pancetta fat, finished with chicken stock, a spoonful of truffle paste and a touch of butter, tossed with perciatelli and topped with grated pecorino romano. mmmmmm.....

boudreaulicious wrote:Thick cut pancetta nuggets, with green garlic, red onion and zucchini from the garden sauteed in the pancetta fat, finished with chicken stock, a spoonful of truffle paste and a touch of butter, tossed with perciatelli and topped with grated pecorino romano. mmmmmm.....

I started drooling as I read this. Cafe Spiaggia will see me soon.

up in WI for a week...
here's what we have been eating

Jayz wrote:

boudreaulicious wrote:Thick cut pancetta nuggets, with green garlic, red onion and zucchini from the garden sauteed in the pancetta fat, finished with chicken stock, a spoonful of truffle paste and a touch of butter, tossed with perciatelli and topped with grated pecorino romano. mmmmmm.....

I started drooling as I read this. Cafe Spiaggia will see me soon.

Well thank you Jayz...

I'm hoping to find some good tomatoes at the farmer's market so I can make pasta sauce to go with the lobster ravioli I picked up yesterday. I never was a fan of tomato pasta sauces, but ever since LTH taught me how to do it right, I love it!

Ingredients from the garden (cucumbers, eggplant, beets, tomatoes, basil, mint, garlic) became:

Minted cucumber soup
Baba ghanouj
Roasted beet salad (diced beets, thinly sliced onions, lemon juice, homemade yogurt)
Sliced tomato salad with basil and balsamic

Accompanied by smoked pork chops and pita bread.

having MIESFELD'S restaurant steaks
with all the fixen's

Braised Kale with Chorizo from Ream's and pan-fried potatoes

last night..., steamed snow crab, sweet corn & kilbasa.

that and a few High Lifes while watching the S. Siders made for a good night.

jimswside wrote:last night..., steamed snow crab, sweet corn & kilbasa.

that and a few High Lifes while watching the S. Siders made for a good night.

I guess I was channeliing jimswide on Thurs. because we had crab and corn (well, crab cakes with corn and avocado relish)

thaiobsessed wrote:
I guess I was channeliing jimswide on Thurs. because we had crab and corn (well, crab cakes with corn and avocado relish)

those crab cakes look really good.

baked ham(wrapped in foil with beer and honey, and baked), peas, rice.

Beer can chicken and sweet corn on the grill - both great!

I know this came up in some other thread, can't remember which one, so I thought I'd comment here. I don't think now that Steven Raichlen actually ever has claimed beer can chicken as his own idea. Checking on his recipe in his book How to Grill, I saw that he remarks that he first encountered beer can chicken at the Memphis in May barbecue festival, and first presented his take on it in his earlier book, Barbecue Bible.

Anyway ... I gave it just a light dusting with the dry rub, and cooked it in a roasting pan on the gas grill with the lid closed (piece of foil on top to keep it out of contact with the grill lid, low and slow, 2+ hours. One thing Raichlen's recipe doesn't mention is the necessity (as I see it) of pricking the skin all over about halfway through to let the excess fat drain out so the skin will crisp up adequately.

Even though its hot, its going to be worth it to use the oven tonight. Ham & scalloped potatoes with some(alot) of that ham I baked last night.

I'll just crank up the a/c.

When the stores around town throw leg quarters on sale, there's no question what's gonna be on the menu soon at chez seebee. It's all about the Walkerswood. Two day marinade over and especially under the skin:


Made a trip down to see my buddy on E 69th for a 30 lb box, and why not smoke up a full on spicy meat dinner?


After a 2 hour nap with some hickory and cherry wood buddies:


Plated with bowtie and grilled squash pasta salad dressed with a vinaigrette boasting the flavor of a few of the remaining scapes I've been hoarding, foil grilled potato, carrot, onion, and garlic from the csa box:


I am so hooked on jerk chicken. Second jar of Walkerswood since May is now gone. Once it's smoked, it freezes beautifully, if anyone was wondering. You can bet yer sweet patoot that my freezer is gonna get filled with smoked jerk yardbird to get me through the winter months.

NYT no knead bread (1/4 whole wheat) homemade pesto and local tomatoes

TJ's extra firm tofu in soy ve teriyaki cucumbers from Nichol Farms
and french beans from Costco with the tomato bread (listed above)

homemade pizza: Zier's lamb/rosemary sausage, porcini, caramelized knob onions, provolone/pecorino romano, home-grown fresh rosemary. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! I only wish I had the rest of the goat mozz on hand - it's at the Customary Dining Companion's house. Dadgum.

Some fruits of summer to use up. Plain ol bag o salad doctored up with some bits of the best plum I've ever had, csa white cuke, and my first usage of the new fancy balsamic vinegar and evoo I got from that oil shop up on Wells near the Spice House. Please pardon the not so great pix. My Nikon Fu was failing me.


Followed by mahi mahi with underripe peach salsa, and an ear of corn that was literally bursting with sweet juice. Seriously,
it was squirting across the table with most bites.

Spinach, mushroom, manchego cheese frittata/tortilla/whatever the proper terminology is

On a hot, humid evening, I made Beef Stroganoff ... actually I used venison instead of beef. I agree, it was crazy to even consider.

Regards,

Grilled some Fresh Farms Greek sausage. Served it with Nichols Farms white corn, grilled zucchini (no provenance), tzatziki with cucumbers from the Tuesday market at the MCA. The vegetables were all great.

We couldn't figure out the spices/flavors in the Greek sausage. I had bought it after sampling it in the store and enjoyed the sample. I wonder if my extreme hunger on the day of purchase or the week it spent in the freezer had any impact on the flavors.

Thin slicing some pork tenderloin, bread crumbs with cumin, salt, pepper, a little clove, and pan frying, puerco empanizada like my mother in law makes. With a tomato/cucumber salad from Edgewater Produce. It's cool enough tonight to cook, I've been living on chicken salad, quesadillas and guacamole this past week. Along with ham sandwiches.

A BAT sandwich (Bacon, arugula and tomato). The bread, tomatoes, bacon, arugula and egg yolks for the mayo all came from the Evanston farmer's market. That's as local as I can get.

Jonah

Okra, eggplant, and tomato curry with coconut milk. All produce is from our Earthboxes.

Risotto with peaches and porcini. If you've never had this combination, I'd suggest doing so immediately. There are few combinations more perfect together.

A recipe isn't really necessary, but here's what I did:

- about an ounce of dried porcini
- 2 peaches, blanched, peeled and diced into 1/2 inch pieces
- a little under a cup of arborio
- some chicken stock
- shallots
- grated cheese, butter

Reconstitute the porcini and save the liquid (always strain through a coffee filter). Chop the porcini and sautee. Set aside. Sautee the shallots, add the rice, and ladle warmed porcini water a bit at a time, adding warmed stock too when you run out of porcini water. Stir constantly. When the rice is about done, add the porcini and the peaches, butter and cheese. Let it meld together for a minute, then serve in warm bowls.

Meatless Monday
spaghetti squash with a fresh tomato sauce served with some parm and basil

Last night I made lemon basil parmesan pasta and sauteed swiss chard. I probably could have mixed them together and had a one-dish meal, which is what I am doing with the leftovers today for lunch