What's Cooking?

[Flysmallie]

1 hour ago, Mitch f said:

Be careful, remember Chipotle!

 

But the key is look who's eating at Chipotle, white people. Other Mexican's were buying the tamales. You gotta watch for those things or you make a mistake and do something stupid like ask a Mexican to cook you a pancake. Had to learn that one the hard way.

[rps]

Today was a snow day for me. I did a little cooking. Fantastic Fish Pie.

http://www.ozarkrevenge.com/2016/01/fantastic-fish-pie.html

[ness]

Shoulda put foil on that sheet pan

 

[Terrierman]

Chicken Cacciatore:

3 boneless chicken breasts sliced lengthwise into thirds, seasoned, dredged in flour and browned in EVOO in the dutch, then set aside.

One bell pepper and one Vidalia sliced into rings and melted in the dutch.  Tablespoon of Italian seasoning.  Salt and pepper to taste.  Cup of good pinot grigio to deglaze and then reduced by half.

One can of diced tomatoes (not drained), about two tablespoons of capers and a dozen or so kalamata olives sliced coarse.  Five cloves of garlic run through the slicer side of the press.

Chicken back on top of that mess, lid on the dutch and into the oven for an hour or so at 300.  I'll serve it on angel hair with a romaine and spinach salad.  The salad will include some more kalamatas, cherub tomatoes sliced in half, and slices of English cucumber (way better this time of the year than regular cukes).

[rps]

17 minutes ago, Terrierman said:

Chicken Cacciatore:

3 boneless chicken breasts sliced lengthwise into thirds, seasoned, dredged in flour and browned in EVOO in the dutch, then set aside.

One bell pepper and one Vidalia sliced into rings and melted in the dutch.  Tablespoon of Italian seasoning.  Salt and pepper to taste.  Cup of good pinot grigio to deglaze and then reduced by half.

One can of diced tomatoes (not drained), about two tablespoons of capers and a dozen or so kalamata olives sliced coarse.  Five cloves of garlic run through the slicer side of the press.

Chicken back on top of that mess, lid on the dutch and into the oven for an hour or so at 300.  I'll serve it on angel hair with a romaine and spinach salad.  The salad will include some more kalamatas, cherub tomatoes sliced in half, and slices of English cucumber (way better this time of the year than regular cukes).

Bravo! An excellent adaptation!

 

[Chief Grey Bear]

Dang Rick!

I think you've been holding out on us!

[ness]

Kind of a redux, but...crab legs, asparagus, parsley potatoes with a viognier white wine. Viognier is a new wine to me -- and one that is going to get more attention.  

[Deadstream]

If I wasn't headed to Phil's  I would be in Shawnee.  Fighting brits for leftovers.   

[Terrierman]

8 hours ago, ness said:

Kind of a redux, but...crab legs, asparagus, parsley potatoes with a viognier white wine. Viognier is a new wine to me -- and one that is going to get more attention.  

You're trying to get in somebody's panties.  I bet it worked.

[MOPanfisher]

In my attempt to hold down the blue collar low brow (or maybe uni brow) country bumpkin portion of the what's cooking thread, and since I am batching it for a day or two, combined with with well timed trip to the land of asphalt, tonight's supper will be a ham steak (grilled if enough propane, fried if not), a quick pasta salad (twisty kind, cucumber, black olives, green onions, and zesty Italian dressing, forgot to get a mater dang it) and since I have been craving green stuff I brought home some lettuce and salad like stuff for a wilted salad.  Wilted will have a "bunch" of leaf lettuce and a couple handulls of salad in a box, with a mixture of bacon crisped in a sauce pot with a few capers and vinegar and a little water and boiling hot poured over the greens plus some radishes I found and some chopped green onions.  No french menus, candles, or unpronounceable cooking styles, or checkered table cloths, but feel free to eat with your hands or pocket knife if you wish.