A massive tomato harvest means I'll be making sauce tonight.

If all goes as planned, cream of scallop soup. And cheesecake with a Thin Mint crust. Well, actually that's for tomorrow.

Live lobster, on sale today at $6.98/lb at H-Mart. Served over another H-Mart special, purple yam. With a bottle of Moet Chandon (not from H-Mart).

nr706 wrote:Live lobster, on sale today at $6.98/lb at H-Mart. Served over another H-Mart special, purple yam.

now thats my kind of Wednesday night supper. kudos to you.

smoked chicken, kilbasa & okra gumbo,

should be killer.

for my wife
and I had a strip (not as photogenic)

Pork, Veal, and Porcini Bolognese. The wife made the fresh egg pasta, Pappardelle style. Looked at 2 stores today for Semolina flour and both were out, just went with an Emeril recipe on the pasta. Italian American garbage salad, Lots of White wine. Happy Holidays....

Pheasant. Riffed on a couple of recipes I found on line. Ended up first sauteing some pancetta, then the pheasant pieces in the fat. Removed to finish in the oven. Saute'd red onion, mushrooms w/rosemary, sage and thyme and finished by adding back in the pancetta and a bit of butter. Pored over the bird in the oven for a few minutes to marry together. Finished with a fig and red wine reduction. Sounds heavy and should've been but it wasn't.

Apps were two perfectly fried zucchini blossoms stuffed with a mix of bulgarian feta and ricotta wth a bit of anchovy, basil and garlic chive. Batter was a combo of wheat flour and lite beer (yes that crap does have a use!!)

Side was crispy roasted fennel, yukon gold potato slices and chard.

Whole think took about and hour and 15 minutes.

Yum.

Leftover corn from Monday's supper turned into a lovely cream of corn soup. Looked to Bayless for inspiration, but opted for a simple pureed corn base with extra whole corn thrown in since we had no poblanos or other peppers in the house. Some salt, fresh ground pepper and a shake of ground chipotle to finish. Tried some with some pieces of mild cheddar. That worked too. Summer in a bowl on a cool night.

costco prime strips

I'm making Creamy Baked Fennel with Broccoli, but that seems like it's missing something. I want to keep it simple and vegetarian...any suggestions?

Gumbo! With chicken, shrimp, and smoked sausage.

Soft polenta, fresh sauce with farmers market tomatoes, side salad (romaine & red leaf). Was supposed to be polenta rounds, browned, with a fresh tomato sauce topped with fresh ricotta. Too bad I left the tube of polenta and ricotta in the office fridge. Dinner took longer than I wanted, but it was good.

Leftovers pasta - garlic sauteed with zucchini and patty pan squash, tossed in chunked raw tomatoes, some chopped, already cooked lemon/sage chicken then I stirred in ricotta, parmesan, lemon zest, lemon juice, hot chicken stock and fresh basil.

Last night made lamb chops marinated in the Greek manner, served with potatoes.

doing another reuben tonight for dinner, had one yesterday for lunch, and a conred beef and swiss with some mustard for lunch today.

thin sliced corned beef, homemade Russian dressing, baby swiss, Polish kraut from Caputos on well buttered and crispy pann grilled dark rye... mercy...

yesterdays lunch, gonna be replicated for supper tonight...:

I'm making some Greek Makaronada (which I found at Caputo's) for dinner with the Chow Poodle's Greek spaghetti sauce and some grated mizithra.

Makaronada

Oh, Greek spagetti...I had to google it.

razbry wrote:

Makaronada

Oh, Greek spagetti...I had to google it.

The pasta for this dish is more like large diameter penne, except they are long tubes rather than short cut pieces like Italian penne would be. I'll try to take some pictures to show what it looks like.

Edit: I just looked at the package and this pasta is called Candele, and I can see why. They are basically the same length and diameter as a candle.

Here are some pictures of last night's makaronda

Cooked Pasta


A Single Noodle* (for size comparison)


Combined With Sauce and Grated Mizithra


* This is actually half a noodle. The noodles in the package are twice as long. The Chow Poodle broke them in half to better fit in the cooking water.

Now that's some noodle! I learn something knew everyday. Keep me educated!

Cavatappi with fresh ricotta, arugula, lemon zest topped with chopped farmers market tomatoes. I sauteed some garlic and it was the base of the "sauce." I based the meal on this from Serious Eats. What I found most interesting was my experiment in not boiling the pasta for 10 minutes in a large part of water per the Food Lab post from the same blogger. The pasta cooking was successful; I was less enamored with the dish. The arugula was a bit too bitter.

grilled chicken

cumin, garlic, smoked paprika, cayenne & salt

Kennyz wrote: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.

Agreed. I made this tonight. It was delicious. It's definitely on my 10 best things I had this year list. I hope I can hold onto a few peaches and make it again next week.

Thanks.

jimswside wrote:doing another reuben tonight for dinner, had one yesterday for lunch, and a conred beef and swiss with some mustard for lunch today.

thin sliced corned beef, homemade Russian dressing, baby swiss, Polish kraut from Caputos on well buttered and crispy pann grilled dark rye... mercy...

yesterdays lunch, gonna be replicated for supper tonight...:

An fyi -
Once again, you've caused reuben night at chez seebee. Polish rye, some kinda Finnish Swiss, polish kraut from Bobak's and a homemade 1k island. I'll see your "Mercy," and raise you a "YES!"

seebee wrote:

jimswside wrote:doing another reuben tonight for dinner, had one yesterday for lunch, and a conred beef and swiss with some mustard for lunch today.

thin sliced corned beef, homemade Russian dressing, baby swiss, Polish kraut from Caputos on well buttered and crispy pann grilled dark rye... mercy...

yesterdays lunch, gonna be replicated for supper tonight...:

An fyi -
Once again, you've caused reuben night at chez seebee. Polish rye, some kinda Finnish Swiss, polish kraut from Bobak's and a homemade 1k island. I'll see your "Mercy," and raise you a "YES!"

"you gotta be bleepin me!"

I love rebuens, one of those or even simply corned beef is something I could eat almost every day I think.

Gumbo gumbo gumbo!


It's my oldest daughter 8th birthday today. We're just having a small family party, we aren't going to have a meal this time and decided to just go with just cake and coffee.

So, it's looking like I'm going to end up with a nice cheese platter with five different cheeses, some thin sliced Iberico Belotta paleta (shoulder) and crackers...a double batch of chicken and sausage Gumbo (of which I'm smoking the raw polish sausage with oak), we'll also have several pounds of polish left over (for eating or freezing) and a slab of jerked spares w/tips seperated. I'll also be making some nice corn bread (with corn cut off the ear and the corn milk added to the batter with some jalapeños and serrano's) cooked in a cast iron skillet, of course.

They'll also be some finger foods to go along with it.

















Does this happen to anyone else? I was only going for cake and coffee today

cheers,
dan

I'm gonna make a flattened whole roasted chicken ala The Publican (saving the extra bones for making my first batch of chicken stock in a couple weeks!) with roasted fingerlings and sauteed baby red/yellow peppers.. For dessert I'm making Chocolate pots de creme with vanilla bean, cinnamon whipped cream..

gonefishin wrote:Gumbo gumbo gumbo!


It's my oldest daughter 8th birthday today. We're just having a small family party, we aren't going to have a meal this time and decided to just go with just cake and coffee.

So, it's looking like I'm going to end up with a nice cheese platter with five different cheeses, some thin sliced Iberico Belotta paleta (shoulder) and crackers...a double batch of chicken and sausage Gumbo (of which I'm smoking the raw polish sausage with oak), we'll also have several pounds of polish left over (for eating or freezing) and a slab of jerked spares w/tips seperated. I'll also be making some nice corn bread (with corn cut off the ear and the corn milk added to the batter with some jalapeños and serrano's) cooked in a cast iron skillet, of course.

nice feast planned Dan,

I just finished the pork belly cracklins I was doing.... one of the best things I have ever done.. Pics in a bit on the cajun/creole thread.

Chicken & polish on the WSM now for tonights gumbo. Crawfish boudin on the smoker as well, but for lunch. 30 mins til game time.

Thanks Jim,

You'll have to let me know what the secret is to pork cracklins. I've tried a couple of times and they were good...but not quite there.

happy Sunday!

dan