What's Cooking?

[Gavin]

Quick but good dinner tonight. Chicken Persilade(sp) with some spinach and roasted potatoes. Basically fried chicken with no breading and a pan sauce with some white wine, garlic, Italian parsley, and a bit of butter. Chicken gets S&P and 12 minutes a side.

[ness]

14 hours ago, Chief Grey Bear said:

I'm in!!!

But I'm not to hip on wine. Can I bring a beer?

Bring your missus and a beer!

[ness]

12 hours ago, Gavin said:

Quick but good dinner tonight. Chicken Persilade(sp) with some spinach and roasted potatoes. Basically fried chicken with no breading and a pan sauce with some white wine, garlic, Italian parsley, and a bit of butter. Chicken gets S&P and 12 minutes a side.

Good looking fare there, Gavin! I love a simple pan sauce like that on my meat and taters. 

[ness]

So, my new lady friend is an Iwegian, and I guess up there oyster stew is a holiday tradition. Really simple stuff -- fresh oysters sautéed quickly in butter with the liquor, then added to hot milk with salt and pepper. That's her mom's recipe anyway, though there are more involved recipes out there. Serve with oyster crackers. She had a work thing last night, so I gave it a practice run. This is an acquired taste.

[ness]

Here's a new installment of ness' kitchen tips: 

Screw the Bailey's lid on tight!

Had a bottle of Bailey's in the cupboard -- and hand't been in to it since last Christmas. I had a little ant problem this summer, but got them wiped out. Never did figure out what they were marching across the counter for. So, I put a little Bailey's in the java last weekend and...

[Mitch f]

1 minute ago, ness said:

Here's a new installment of ness' kitchen tips: 

Screw the Bailey's lid on tight!

Had a bottle of Bailey's in the cupboard -- and hand't been in to it since last Christmas. I had a little ant problem this summer, but got them wiped out. Never did figure out what they were marching across the counter for. So, I put a little Bailey's in the java last weekend and...

Glad you didn't get a mouthful before you figured it out!

[Mitch f]

[ness]

3 hours ago, Mitch f said:

 

[rps]

Yesterday I made dressing from a loaf of French bread and roasted a chicken. I pan roasted some asparagus to go with the protein and starch. My real motive was to give my lovely wife something on which to serve her the queso I made last weekend.

This morning I dealt with the leftovers. I boned the remainder of the chicken and the carcass and accessories went into the stock pot. I just finshed straining the 4 cups of very rich stock. When it cools and the fat rises, I will remove it.

Tonight I will make a large pot of chicken and noodle soup. Maybe if I plead persuasively, Nancy will make biscuits.

[Chief Grey Bear]

On December 12, 2015 at 8:30 AM, ness said:

So, my new lady friend is an Iwegian, and I guess up there oyster stew is a holiday tradition. Really simple stuff -- fresh oysters sautéed quickly in butter with the liquor, then added to hot milk with salt and pepper. That's her mom's recipe anyway, though there are more involved recipes out there. Serve with oyster crackers. She had a work thing last night, so I gave it a practice run. This is an acquired taste.

I love Clam Chowder. Is there a big difference in these two??