ness Posted January 23, 2016 Author Posted January 23, 2016 8 minutes ago, MOPanfisher said: 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. That all sounds great. I love wilted lettuce -- don't often hear of anybody making though. Spinach too. Never had capers in it, but I can see how they'd fit right in. John
snagged in outlet 3 Posted January 23, 2016 Posted January 23, 2016 Cut a Romaine head in half long ways. Olive oil salt and pepper and grill it lightly. Crumble blue cheese on it whil it's warm. Kills!! pete BilletHead, ness and Mitch f 3
MOPanfisher Posted January 23, 2016 Posted January 23, 2016 I actually done that with romaine, except instead of plain olive oil I have some green chili olive oil, give it a little kick. BilletHead 1
rps Posted January 24, 2016 Posted January 24, 2016 Was out and about today - big city shopping and a matinee performance of Kinky Boots. Home right at 6:00 PM so reheating frozen Pasta Fazool. Enjoy your evenings everyone.
rps Posted January 24, 2016 Posted January 24, 2016 The above waits for the right time to go in the oven. It is the product of one of my three favored web sites, Pioneerwoman.com. The other two are seriouseats.com and Cooks Illustrated. Ree Drummond married into the Drummond family of Pawhuska, Oklahoma. Several of them were attorneys I knew back when I worked for the dark side. Despite that handicap she has become a best selling cookbook author and food celebrity. Regardless, I didn't follow her recipe exactly. I used macaroni instead of spaghetti, green chilies instead of bell pepper and pimento, sauteed mushrooms and onion with garlic instead of raw onion, chicken thighs rather than a whole chicken, and sriracha instead of cayenne. Oh, and I added a Ritz cracker element to the cheese topping. Earlier today I blanched some French beans and I will dress them with a fresh tomato dressing. Have a great evening! Mitch f 1
rps Posted January 25, 2016 Posted January 25, 2016 1 hour ago, MOPanfisher said: Mmm what time will it be ready? The salad: Mitch f and Riverwhy 2
Mitch f Posted January 25, 2016 Posted January 25, 2016 Tonight... Pork rib and Lotus Root Soup, or at least that's what my wife calls it!! BilletHead, rps and ness 3 "Honor is a man's gift to himself" Rob Roy McGregor
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now