What's Cooking?

[ness]

 

Pork shoulder, beans, corn on the cob with the kids. Kathy says, 'This pork doesn't even taste boiled.' 😄😄

I've got a cold...

 

[rps]

Last night was a lamb meat loaf with spanakopita.

 

[rps]

Today, Fed Ex delivered the Blue Apron order that was due for delivery on Friday. Also, the box was crushed. The cold pack inserts were warm. When I told the customer service guy the contents and their condition had scarred me for life, he started laughing so hard he could not apologize. We will get a refund and the next delivery has been scheduled.

Meanwhile, tonight has turned into a flank steak and salad night.

[MOPanfisher]

I went all Haute cuisine tonight.  Wife had some Angus hot dogs laid out, but I wasn't feeling it.  However wrap them.in bacon, and toss on a few stuffed mushroom caps, side of carmelized onions, cottage cheese, and a can of baked beans.  Turned into a meal that would be welcome on any creek bank.  Sadly my wife was in a hurry to leave and get to a meeting so I rushed thm and didn't get the bacon crisped up.

[ness]

More shrimp and grits. Bob's 47, Boulevard's Oktoberfest, is out. Pretty good.

Lunch today for a company shin-dig -- from Alewel's in Warrensburg:

 

[Mitch f]

Decided to go to the new Texas Roadhouse in Ballwin. 

[rps]

49 minutes ago, Mitch f said:

Decided to go to the new Texas Roadhouse in Ballwin. 

That does look good!

[rps]

Made a Blue Apron menu tonight. Rather a mixed review. The chicken breast idea was mainstream and a bit boring. The eggplant Greek yogurt spread was tasty but needed pita to make a reason for it to exist. The rice was dull, and boring. It could have been much better if prepared another way. The recipe was not willing to fight the standard limitations of home cooks in America.

[Johnsfolly]

We picked up a spaghetti squash, Italian basil, and an interesting head of garlic at our local farmer's market on Sat. The garlic was one of about 25 varieties at this one booth. None of us can remember its name. I knew that we had pine nuts at home. So I thought of using the spaghettis squash and making a pesto. We thawed a couple of chicken breasts. I deboned each and cut them in half. I made a marinade of minced garlic, and chives and rosemary from our herb garden. I mixed the herbs into EVOO and balsamic vinegar. Added the chicken and marinade into a Ziploc bag. Massaged the chicken with the marinade and into the fridge for a couple of hours. To make the pesto, I dry toasted the pine nuts and added them to the picked basil leaves and more chives and pulsed the processor. Then I added four cloves of the garlic and a little EVOO and pulsed some more. I then added grated parmesan and the rest of the EVOO, S&P and then blended the pesto until well mixed. I added a little more S&P and a bit of fresh squeezed lemon juice. I had cooked and shredded the squash earlier. Once the coals were ready, grilled the chicken. Reheated the squash and mixed in the pesto. Sliced the cooked chicken and served it with the pesto spaghetti.

I took a picture, but poor lighting made it a bad photo.

[rps]

17 minutes ago, Johnsfolly said:

We picked up a spaghetti squash, Italian basil, and an interesting head of garlic at our local farmer's market on Sat. The garlic was one of about 25 varieties at this one booth. None of us can remember its name. I knew that we had pine nuts at home. So I thought of using the spaghettis squash and making a pesto. We thawed a couple of chicken breasts. I deboned each and cut them in half. I made a marinade of minced garlic, and chives and rosemary from our herb garden. I mixed the herbs into EVOO and balsamic vinegar. Added the chicken and marinade into a Ziploc bag. Massaged the chicken with the marinade and into the fridge for a couple of hours. To make the pesto, I dry toasted the pine nuts and added them to the picked basil leaves and more chives and pulsed the processor. Then I added four cloves of the garlic and a little EVOO and pulsed some more. I then added grated parmesan and the rest of the EVOO, S&P and then blended the pesto until well mixed. I added a little more S&P and a bit of fresh squeezed lemon juice. I had cooked and shredded the squash earlier. Once the coals were ready, grilled the chicken. Reheated the squash and mixed in the pesto. Sliced the cooked chicken and served it with the pesto spaghetti.

I took a picture, but poor lighting made it a bad photo.

You made the picture with your words. I was drooling.