What's Cooking?

[BilletHead]

          Enchiladas today,

      We made our own sauce. Took a half pound of dried chilies. Protein part was venison. Side of rosarita canned refried beans:) . So these beans have been around any, many years. i just noticed  on the can label where rosarita has had a makeover. Just when did that happen? 

[Johnsfolly]

A bit of surf and turf dinner tonight. Steaks were thick ribeyes coated with montreal seasoning and garlic powder. Grilled them in my new grill pan (my 20 yr work anniversary gift - no grill at the Maryland house yet). Cooked medium rare. Dry sauted white mushrooms (don't ask about any wild mushrooms - finding literally hundreds of poisonous or ones not recommended for eating ) and yellow onions. Clams were steamed with salted water and served with browned butter. The butternut squash is where I put in some thought. I diced the butternut squash and cooked at high in the microwave for 5 minutes. Then into hot skillet with a little light oil. Browned the pieces, then salt and pepper. Cooked a little more then in went sliced yellow onion. A little more S&P and Chinese five spice. Once the onions were translucent, I added sliced black mission figs. Cooked until the squash was tender and the figs were cooked through. Just a little more S&P, a light drizzle of aged balsamic vinegar and about a tablespoon of brown butter. Cook through and served it with the steak and clams.

  

[rps]

Linguini with white clam sauce.

[ness]

Son’s birthday yesterday; my baby girl, his older sister, A/K/A ness 2.1, mentioned Beer and Beef Stew when she was over last week. So that’s what I made for the get-together. However, ness 2.1 was a no show. I have docked her inheritance accordingly. But ness 2.3 enjoyed this. Browned beef, then sautéed onions and celery. Some flour to thicken. Followed up with diced maters, mater paste, beef broth, Guinness, lots of thyme, lots of rosemary, and a couple bay leaves. Simmered until the beef was  tender then added carrots and taters. Finished with the addition of the controversial pea. 

It was delicious. And, you guys know I’d tell you if it wasn’t, right?

Then I reminded him tomorrow is Columbus Day—the day ness traditionally springs an unannounced fishing trip on everybody—and ushered him out the door. They never remember!😄. 

 

[MOPanfisher]

Well my wife bailed at the last minute for a meeting paving me to cook supper for mom and i.  Was about to thaw out some hamburger for boring burgers.  Opened the fridge door and there was the big stainless fuss bowl with a few crappie and white bass from last night's trip.  Burgers be darn!.  Sliced up 3 taters into a hot cast iron skillet with a diced onion, and mixed up basic cornmeal and seasonings.  Should have taken a moment for a photo, cause I burned the heck out of my tongue on the first crispy golden brown fillet, when I forked up a pile of the fried taters I was a bit more careful. I am sure I looked like a yard dog testing the bowl of baked taters or gravy to see how hot it is before wolfing it down.  Yesterday they were swimming freely without a care in the world, tonight they are swimming in my belly.

[ness]

Leftovers. 

[Chief Grey Bear]

On 10/7/2018 at 8:59 PM, rps said:

Linguini with white clam sauce.

I have never eaten that but have become intrigued with the idea of it over the last couple of years.

[Johnsfolly]

On 10/7/2018 at 9:59 PM, rps said:

Linguini with white clam sauce.

What are you using for the clam sauce. Fresh, frozen, or canned clams?

[ness]

2 hours ago, Johnsfolly said:

What are you using for the clam sauce. Fresh, frozen, or canned clams?

I'll tell you what I'm using in my quick version while we wait on RPS.

Canned clams, juice from can, white wine, a few minced onions, parsley, thyme. I'm loving that lately. Single-serving sized, goes together in less than 20 minutes -- most of which is boiling water and cooking linguine -- easy clean up. 

[Johnsfolly]

9 hours ago, ness said:

I'll tell you what I'm using in my quick version while we wait on RPS.

Canned clams, juice from can, white wine, a few minced onions, parsley, thyme. I'm loving that lately. Single-serving sized, goes together in less than 20 minutes -- most of which is boiling water and cooking linguine -- easy clean up. 

We have access to good fresh clams, but I'm not sure that unless I get large quahog clams that there would be enough "clam juice" from the fresh ones. Your description is pretty close to what I have made before.