What's Cooking?

[ness]

oops.

 

[ness]

Didn't cook yesterday -- my baby brother did it for us...and about 150 other folks. He and a buddy do an annual 'Ribs, Rock and Blues' party in July -- this was their 25th year. Jim does the meats on his rig, the rest is pot luck. Ribs, sausage, chicken, pulled pork, pork belly. Three bands and fireworks. For the folks that like to drink and don't have to drive -- pudding shots, jello shots, cherry bombs, and apple pie (drink). 

He tells me the shirt has made it to all 25. I guess you go with tradition

Good stuff. Not diet food though. 

[Mitch f]

I made a Low Country boil for my wife's Chinese friends. They thought it was great but they ate only the shrimp, crabs, and mussels. Had way too many baby potatoes and half ears of corn left. If Only I could've secretly recorded the conversation/noises when they all started in on the food...? 

[rps]

My best loved food critic has traveled to visit her 94 year old mother before the school year starts. Without an audience I feel like B.B. King's signature song - the thrill is gone.

I took some frozen tomato mac and cheese out of the freezer and added a bit of half and half to it. I will nuke it to very warm and blend it. I will slice some roast chicken from the left over bird from Thursday. One of my tasks for while she is gone is to ruthlessly cull the refrigerator and freezer. I must teach myself to cook in small portions.

How does one do that? Look at the recipes I post - they will feed 4 to 6 people. How do you cook a vegetable tian for two?

 

[ness]

Some frozen Brussels sprouts and some plain store-made shrimp kabobs. Did a marinade of ketchup, oil, lemon pepper, hot sauce, brown sugar and worstershire; tossed them in a dry skillet. Fire department not involved this time.

 

[Johnsfolly]

Don't have pictures. Tonight was grilled chicken thighs that were marinated with a fig balsamic vinegar, oil, and spices. Also had grilled cauliflower, chanterelles, onion, and yellow squash. Dessert was a couple of spiced peaches that we had canned a couple of weeks ago.

[MOPanfisher]

I should have taken a photo of my supper, by far the best looking I have had in a while.  Since it was my anniversary and birthday today some good friends took my wife and I to Springfield to eat at Nakatos Japan's steakhouse, one of my favorite places.  Sushi, scallops, shrimp, beef fillets etc.  But I was eating too fast to take a pic.  Tomorrow is grandson watching day, will be back to string cheese, Wal Mart rotisserie chicken, which I like by the way.

[rps]

I bought a one pound package of ground chuck at the store this afternoon. I had a plan for dinner and boat lunches (assuming the thunderstorms clear long enough to fish this week).

I sauteed small diced onion, mushroom, celery, and sweet peppers and let them cool. I combined the chuck, a quarter cup of panko, 2 Tablespoons of Worcestershire sauce, a Tablespoon of Greek seasoning, and the vegetables and made a baby meat loaf that I painted with Brooks ketchup. I tucked 4 or 5 fingerling potatoes around the loaf and put it in the oven. I have a small cucumber/tomato salad made as well.

The best part will be the cold meatloaf sandwiches. Should I use mustard, ketchup, or barbecue sauce?

[ness]

Inspired by Billethead's salsa making, and having an emergency Mexican food day called at work, I set out to make some salsa. Tomatoes and chiles don't grow in these parts, so I set off to the local grocers to buy the ingredients. A can of plum tomatoes, a yellow onion, some Anaheim and poblano chiles and a little imagination went into this. First charred the heck out of the chiles and onion, then chopped them up and added to the tomatoes. Hit it with a stick blender trying to maintain some texture, but there were too many tough skins. So I ran it all through the course plate of a food mill, which worked great at removing the right stuff and letting the good stuff go through. Still had some texture though. Hit it with salt and some red pepper flakes. Still needed something so I diced up a can of whole green chiles. Not textbook, but it tastes good when you put it in your mouth.

 

[MOPanfisher]

RPS, I am a purist with meatloaf, ketchup all they way