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DinnerTime Web Archive 2009 June
| Meat & Pots by Lara June 30, 2009 | i was looking at safeway this morning for something for dinner... when this $5 pot roast caught my eye.
i seared it in a cast iron skillet with minimal S&P... threw it in the crock with a bottle of my husband's fat tire ale. set it to high and walked away.
the pots are the same ol ranchy ones - but still just so goooooood.
last second zucchini because i realized i forgot a veggie! LOL!
sliced up some reeeeeally fresh and fragrant cilantro to throw ontop of the roast as well as some truly awesome green onions for the pots.
VERY good meal!
and the pics is taken with my new camera! yay for shiny technology! | | | | Grilled Chicken Dinner by Becky June 30, 2009 | Today is our day off and I asked Scott this morning what he wanted to do. Generally I am begging him to go on an outing with me, a nature walk or trip to somewhere interesting, while he is often more content to stay home doing goodness knows what during his down time. Today he surprised me by saying he wanted to take some photos, so I could choose the destination, provided it was photogenic. Oooh! What liberty! How exciting! Hmmm, should we go to one of our "usual" spots or something new? Having a little bit of a headache yet from yesterday, I was tempted to suggest Lincoln Park or another local destination. However, I knew I could not take this opportunity lightly. "Let's take the water taxi downtown and walk to the sculpture park," I casually suggested. "Okay. Let's go out for breakfast first," Scott said. Okay, I don't know what you've done with my husband but I'll play along.
After a lovely day of fresh air, sunshine, art, and travel by water, I came home to realize I had not planned dinner but for thawing some chicken breasts. Apparently inspired by the day, I came up with a lovely little meal:
- Grilled Chicken a'la The Joy of Cooking, rubbed with a lovely blend of fennel, dry mustard, coriander, cinnamon, salt, and chipotle, dressed with lemon juice, olive oil, garlic, lemon juice and zest,
- Chimichurri quinoa timbales
- Black Bean Salad with olive oil, red wine vinegar, red onion, corn, red bell pepper, cumin, cilantro, and just a little avocado for creaminess. | | | | Lasagne, Spicy Curly Fries & Crisp Side Salad by Khym June 30, 2009 | | Lasagne with nice crispy spicy curly fries and a crisp fresh side salad. | | | | Lobster Ravioli with Brown Butter Sauce by Rebecca June 28, 2009 | A quick and dirty dinner - perfect for a 90 degree day when I can't stand the thought of turning on the oven.
Boiled some Trader Joe's lobster ravioli and whipped up a simple brown butter sauce: organic butter, tarragon, white balsamic vinegar and a little salt and pepper. Simple, perfect. | | | | small newsfeed update by Chris June 27, 2009 | Hello, DT now includes a 'what did you have for dinner' link in the newsfeed and no longer automatically posts to your newsfeed (double notification disappears now).
If you skip the 'publish to newsfeed' popup after posting a dinner, no changes will be made to your or your friends newsfeeds.
..thinking I should update the UI of this thing to something more professional and nice lookin' - any suggestions?
happy DTiming!
Chris | | | | Grilled Pork Chops with Butter Bean Succotash by Becky June 27, 2009 | I love grilling. I'm kind of an outdoorsy sort, so that may be part of it. I usually use the excuse that the grill doesn't heat up the house the way cooking on the stove - or heaven forbid, the oven - does. But really, something about cooking over an open flame just gets me going. Add a glass of wine, beer, whatever - and life is really good. I am not, however the die-hard year-round griller. I wait until the temperatures are fair, the sun is shining, and the breeze is warm.
One of the best things I ever grilled, believe it or not, was angel food cake. I had just purchased my first grill and a grilling cookbook to go along with it. The desserts section had lots of suggestions for grilled fruit, and recommended grilling angel food cake squares or slices to serve with it. Man, was it good! Sweet and sugary, the cake got warm and crusty on the grill... mmmm....
Anyway, I did a little planning ahead (as I told you yesterday) and brined some pork chops to go on the grill tonight. America's Test Kitchen is crazy about brining, but I am generally too lazy to do this extra step. However, I will say it makes for a super juicy chop! The recipe I used was from the Seattle Times http://tinyurl.com/nlk4wz and calls for a brine, followed by a rub, then a dressing while the meat is warm. In the end, I thought the brine was a good idea, I'd adjust the rub a little (less heat, more flava), and skip the dressing.
I only wish I had thought ahead to pick up an angel food cake. | | | | Grilled Sausage and Roasted Vegetable Pizza by Becky June 26, 2009 | When I was teaching cooking, I often had students say that they wanted to learn to prepare healthy, well-balanced home-cooked meals every night of the week, spending only 10 minutes in the kitchen. They actually expected me to have an answer for them! The first time I heard this quandary, I actually sat down and thought about it. I thought and I thought. I thought there was something wrong with me, as a cook and an educator, for not having an answer to it. At last I returned and said that it is the impossible dream. If it is a priority in your life to have healthy, well-balanced, home-cooked meals, you have to prioritize your time and do a little planning. Just a little.
Not that there are not shortcuts that can help you reach this goal. I'm not a big fan of "semi-homemade", but I am a big fan of preparedness and efficiency. Yesterday I sat down, looked at my pantry, and planned (and semi-prepped) our dinners for the next 4 days and beyond.
I swear by a well-stocked larder (lest you be sentenced to eating peanut butter pancakes for the next three days in case of a blizzard). With a well-stocked pantry and a few perishables, you can make any number of healthy, well-balanced meals. Keeping a variety of grains, legumes, pasta, and canned tomato products, along with all the necessary herbs, spices, oils, vinegars, and condiments can help turn a fridge full of produce and protein into an instant meal.
Tonight was grilled pizza a'la pantry. The dough I bought at Trader Joe's earlier in the week, the sauce was in the cupboard, sausage from the freezer, and the peppers, onions, and zucchini were in the fridge. Who needs planning? Active time from start to finish: about 1/2 an hour. Taste? Priceless. | | | | Eggs in Hell by Mick June 24, 2009 | Taken from "Herbs for the Kitchen" by Irma Goodrich Mazza Copyright 1929. I've seen it elsewhere.
Pretty simple. Start with a good tomato sauce, preferably from scratch. Garlic, onions, grated carrots, little red wine. Whole tomatoes chunked up, basil, oregano, salt/pepper and cook until its like oatmeal. If you must cheat with bottled stuff, at least start with garlic, onions and red wine.
In a small sauce pan bring the sauce to a low simmer and crack two eggs carefully onto the top. Cover and cook for 3-5 min for soft, 5-10 min for cooked over. Scoop out an egg with sauce underneath. Place on toasted french bread. Spoonful of sauce over top. Grated parmesan.
Back to work. | | | | Eggs in Hell by Mick June 24, 2009 | Taken from "Herbs for the Kitchen" by Irma Goodrich Mazza Copyright 1929. I've seen it elsewhere.
Pretty simple. Start with a good tomato sauce, preferably from scratch. Garlic, onions, grated carrots, little red wine. Whole tomatoes chunked up, basil, oregano, salt/pepper and cook until its like oatmeal. If you must cheat with bottled stuff, at least start with garlic, onions and red wine.
In a small sauce pan bring the sauce to a low simmer and crack two eggs carefully onto the top. Cover and cook for 3-5 min for soft, 5-10 min for cooked over. Scoop out an egg with sauce underneath. Place on toasted french bread. Spoonful of sauce over top. Grated parmesan.
Back to work. | | | | Pancakes for Dinner by Becky June 24, 2009 | My junior year of college I took an "alternative spring break" in Boston, volunteering with City Year, an organization aimed at getting young people involved in community service. There was a pretty big group of us who traveled from the University of Rochester for a week of urban service and a little sightseeing.
At the end of the week, we heard that a blizzard was set to hit the northeast so my carpool decided to leave Boston that evening instead of the next morning as planned. We packed the car, checked out of the youth hostel, and set out. Under normal conditions, the drive takes about six hours, but these were no normal conditions. We were racing against a large winter storm, driving in the dark straight into blowing snow. We drove all night, arriving safely in Rochester early in the morning, exhausted.
My suitemate, Jane, and I flopped into our beds, tired from a stressful night of driving. It wasn't until the middle of the afternoon that we awoke - to find three feet of snow outside! We learned that the blizzard had really hit while we were sleeping, virtually shutting down the entire region. Our friends who had stayed in Boston were stuck there, working at the hostel in exchange for lodging, so we counted ourselves lucky. As it turned out, most activity within the city was also restricted. Our classes were canceled for the next few days, as not only had many students not been able to return to Rochester from their spring break destinations, but university personnel could not reach campus from their homes.
As such, the campus was lacking in facilities and maintenance workers, and with three feet of snow on the ground, campus was largely unnavigable. The university decided to recruit the few students who were around to work for the facilities crew, shoveling snow. Jane and I saw signs in the library advertising an unheard of rate of $6 an hour. (We were both work-study students employed in the library, making about $4.50, so $6 seemed like a pretty good wage at the time.) Jane and I looked at each other and, quickly calculating, figured that we could easily earn $40 per day! "Sign us up!"
I don't recall how it went down but we must have literally signed up somewhere and received our university-issue snow shovels. We dressed in our warmest layers and trudged out to the front steps of our dorm, which were packed with drifted snow. Now, if you've never visited the greater Rochester area, let me tell you a little bit about the snow there. People in Buffalo say it snows a lot in Rochester, to give you an idea. This is not the fluffy white powder you find on the ski slopes of Idaho or Colorado, nor the grainy windblown stuff that blankets the Great Plains. This is what is known as "lake effect" snow, as it is caused by moisture coming off of the nearby Great Lakes. This snow is wet and heavy. Extremely heavy, as we were to find out.
After about an hour and a half of backbreaking shoveling, never actually reaching the sidewalk, we decided to throw in the towel. We were practically frostbitten, sleep deprived, and disillusioned. So ended our career with the facilities department.
We returned to our suite, hungry and disappointed, and not much richer. Unfortunately, because we had been gone for the entire week, the cupboards were bare. And because of the storm, the grocery stores were, too, if they were even accessible. All that was left in our meager larder was a box of pancake mix and a jar of peanut butter. So that's what we ate.
| | | | Falafel and Greek Salad by Judianne June 23, 2009 | So I had cucumbers and lettuce left from our Farm Basket last week. What to make? Here's what I went with:
Greek salad -- adapted http://allrecipes.com/Recipe/Greek-Veggie-Salad-II/Detail.aspx to work with what veggies and herbs I had from the farm.
Salad part:
2 medium cucumbers, chopped somewhat small
2 tomatoes, seeded and chopped
1/4 cup sliced pitted kalamata olives (add more if you or your family like these!)
1/2 cup feta cheese, crumbled
2 torpedo onions, halved and thinly sliced
a few generous handfuls of lettuce mix, roughly chopped
about 1/2 of a large head of romaine lettuce - quartered, then sliced 1" thicknesses
Dressing
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon fresh basil, roughly chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice (I used lime, no lemons right now!)
1/2 cup red wine vinegar
Mix salad together, whip together dressing ingredients separately. Just prior to serving, toss salad with dressing.
Falafel with Cucumber Sauce. http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx
I doubled the recipe so we'd have leftovers for lunch. Also, adapted for ingredients I had on hand.
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped (I used 2 torpedo onions)
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice (I used lime, again)
1 teaspoon baking soda
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
Cucumber Sauce:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed (I used fresh, about a tablespoon or so)
salt and pepper to taste
1 tablespoon mayonnaise
Make the sauce first so the flavors have time to blend and chill in the frig, at least an hour in advance. Then make the falafel.
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Drain on cooling rack with paper towels underneath. Keep warm in oven but don't cover so they'll stay crispy.
Serve with warmed pita bread cut in half and cucumber sauce.
Just a note, the salad and falafel make a great pocket sandwich!
| | | | 'nooooonies and sauce' by Lara June 23, 2009 | this is what we call this quick and dirty dining dish in my abode.
tri color rotini - trader joe's marinara sauce with my secret weapon ingredient... baked in the oven with some ooooey gooooey costco sliced cheese on top. served up with a side salad and premade garlic bread.
easy peasy fuss free meal. | | | | Chicken Marsala by Heather June 22, 2009 | Hubb's fave. w/ baby reds and green salad.
Almost forgot the dessert: a very hastily put-together Strawberry Napoleon. It was a hot mess by the time I got it to the table, but everyone still ate it ;) | | | | Happy Father's Day! by Heather June 22, 2009 | | Inspired by his book "Pickles to Pittsburgh," the 4yo suggested we bake a "Daddy" cake (instead of a "Grampa" cake) for Dad for Father's Day. He chose confetti batter and cherry frosting, and we used a marshmallow for the nose and shredded coconut for the hair (I mixed it with black gel coloring). Whaddya think -- did we do him justice???? :D | | | | Moist Oven 'Fried' Parmesan - Garlic Chicken by Laura June 22, 2009 | I have been known to dry out a chicken breast or two in my time ... ah-hem ... but, happily, not with this recipe! Must be the coating ...
In a bowl, combine some melted butter (about 1/3 c) with fresh minced garlic (2 Tbsp), garlic powder (1 tsp) and salt.
In another bowl, combine breadcrumbs (you'll need at least 1/2 c) with Parmesan cheese (1/4 c) and coarse ground black pepper.
Dip chicken (4 breasts?) in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes at 350 degrees (placing the chicken on a rack in a pan will produce an extra crispy crust).
We made this using breasts and boneless thighs ... both were excellent! The sides consisted of steamed broccoli with freshly grated parmesan reggiano and a squeeze of lemon juice AND a baked potato. | | | | Open - faced Egg Salad Sandwich by Laura June 22, 2009 | Super easy - nice and light for a warm summer evening.
6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or margarine, softened
6 English muffins, split
Just mix everything together, butter and then toast the english muffins, top with the egg mixture and put under the broiler until golden. Mmmmm! It almost tasted like potato salad, minus the spuds!
I found this one at my other favourite site:
http://www.recipezaar.com/Open-Faced-Egg-Salad-Sandwiches-25529 | | | | Lime Jerked Pork with Salsa by Laura June 22, 2009 | This one is from BH&G: my co-worker shared the recipe with me, as she knew it'd be right up my alley ... and it was. :) It was amazing, probably the best pork tenderloin we've ever made!
We marinated the pork overnight, even though the recipe suggests just an hour (go big or go home! lol) Then we grilled it for 30 min or so and, once plated, topped it with the fruit salsa. Had rice on the side.
Marinade:
2 Tbsp finely shredded lime peel
1/3 c lime juice
2 Tbsp packed brown sugar
1 Tbsp canola oil
1 Tbsp jerk seasoning (we used Grace brand)
2 cloves garlic, minced
1/4 tsp cayenne pepper
Salsa:
In a small bowl combine 1 c chopped banana, 1/3 c raisins (we used Craisins instead), 2 medium fresh jalapeno peppers (seeded/finely chopped), 3 Tbsp lime juice, 2 Tbsp finely chopped red onion, 1 Tbsp canola oil, 1 Tbsp frozen orange juice concentrate (I added a bit more than that), 1 tsp honey and 1 tsp grated fresh ginger.
ENJOY!!! | | | | Finger Food by April June 22, 2009 | BBQ Ribs
Roasted Potatoes | | | | Salmon by Lara June 22, 2009 | i know, borrrrrrrrring. marinated it a bit in some leftover salad dressing - broiled it on high. wasn't good, wasn't bad. just meh.
julienne cheesy taters from a box. snooooooooooooooze.
wilted some almost-done spinach and warmed up some mixed vegg for the kiddos.
ZZzzzzzzzzzzzzz | | | | Chipotle Pork Cheeseburgers by Becky June 22, 2009 | Have you ever had an experience that you really looked forward to, and were totally let down when it finally happened? Something that had been so hyped and filled you with gleeful anticipation, but was a disappointment in the end? An anticlimax?
I'm sure we have all gone through this at some point or another. A long-awaited first kiss from someone you have a crush on that turns out to be sloppy and lacking chemistry. A vacation that ends up rainy and stressful. A new recipe that disappoints.
Browsing the Epicurious app on my iPhone, I found a tantalizing new dish to try - Chipotle Pork Cheeseburgers. Why, that's four of my favorite things together, in just three words! How could I go wrong? The burger is ground pork mixed with chipotle peppers and adobo sauce, garlic, and salt, grilled and topped with cheese. The recipe suggests serving it on a bun with mayo, avocado, and sliced tomatillo. (In fact, it says not to skip the tomatillo, as it imparts a tang that the burger needs.)
And how was it? Meh. Fatty, too salty, not interesting enough to make again. I guess sometimes you have to kiss a few frogs before you find your prince.
| | | | Father's Day Kebabs & Parfaits by Lara June 21, 2009 | Happy Father's Day to all the Daddies out there!
Our Daddie (my cute hubbie) got a brand new spanking Weber grill for Father's Day! So it would be downright impolite to NOT have him prepare a meal for his adoring family, right? Right?!
His choosing & his prep... Teriyaki marinated chicken with assorted veggies and pineapple, served over fluffy Parmesan cous cous.
I made 'fancy' banana cream parfaits for dessert. :) crushed up 'nilla wafers, banana cream pudding and gobs and gobs of whipped cream! nummmm!
Yes, I did the dishes. | | | | Mini Pineapple Upside Down Cakes by Monica June 21, 2009 | | Just came home from Hawaii and needed to keep the pineapple theme going! | | | | Panko-crusted Garlic Porkchops by Heather June 20, 2009 | | Re-run. This time I steamed broccoli over the quinoa as it cooked - the seasoning packet gave both of them a nice, herby flavor. | | | | Apple Dump Cake by Teri Jo June 20, 2009 | Ingredients
2 cans Apple Pie Filling
1 box Yellow Cake Mix
1 Stick Butter
Directions
Preheat oven to 350.
Pour and spread apple pie filling into bottom of 9x13 pan.
Sprinkle cake mix on top of filling.
Melt butter and drizzle over cake mix.
Place into oven, bake until top turn golden brown. Mine took about 40 minutes.
*Best served with a scoop of vanilla ice cream on top of the warm dessert as the dessert is really sweet.
**Can also be made with crushed pineapple. Mmmmm. | | | | Stuffed Peppers by Heather June 20, 2009 | | w/ a green salad and mini cornbread muffins the kiddo and I made together. | | | | Lemon Rosemary Chicken by Heather June 20, 2009 | Roasted the whole bird this time. Homemade stuffing sans carrots, didn't have any. Green bean casserole with panko-breaded onion rings instead of those canned ones. Wasn't as crispy, but still good.
| | | | Steak by Heather June 19, 2009 | | Ran out of potatoes, those are frozen fries :/ I've discovered that I really do love brussels sprouts, much to my family's chagrin :D | | | | Pierogi, refried beans and carrots by Barbara June 19, 2009 | Pierogi, boiled (except for Cameron, who had them baked 'cause HEAVAN FORBID he eat something slimy)
Old El Paso Refried Beans, nuked
Baby Carrots, sliced, nuked and Smart Balance on top.
4 stars because EVERYBODY eats it! | | | | BBQ Chicken by Lara June 18, 2009 | the grill gods hath shone us the chicken... and it is goooooooooooooooood.
this marinated for over 24 hours in one of those jack daniel's packets... have you seen them? http://www.jackdanielssauces.com/ezmarinader/ez_products.aspx#steakhouse i opted for the teriyaki to give a try... not bad!!!
served it up over some jasmine rice with some sliced garlic scallions - yummmy and fragrant! costco asparagus because, comeon... look at how big it was!!! | | | | Beer Marinated Flank Steak Salad with Chimichurri Dressing by Becky June 18, 2009 | God bless Cook's Illustrated. They, along with Alton Brown (my secret boyfriend), are doing an excellent job of creating exceptional recipes based on solid food science. There are several food myths that drive me crazy to hear repeated, none more irritating - or false - than the many surrounding marinating meats. The May/June issue of Cook's Illustrated has a great piece called "Marinating Done Right" that outlines some of these myths and explains why they are incorrect. If you are not a subscriber, I recommend you run down to your local library and check it out. Let me know if you want to hear any of the rationale behind any of these:
Myth: Marinades Penetrate Meat Deeply
Fact: Most Impact is Superficial
Myth: Acids Tenderize Meat
Fact: Acids Turn Meat Mushy
Myth: The Longer the Soak, the Better
Fact: A Long Soak is Pointless, even Detrimental
Myth: Bottled Dressing is a Time-Saver
Fact: Bottled Dressing Makes Mediocre Marinade
Next time: I'll discuss the myth that searing meat seals in juices.
Beer Marinated Flank Steak
2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve.
Chimichurri Salad Dressing
1 large bunch fresh Italian parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
Recipes from the June and July 2009 issues of Bon Appetit. | | | | Short Ribs by Heather June 18, 2009 | I'm playing catch-up since, for some reason, DT has been rejecting my pic uploads these last few days.
With leftover salad and potatoes. 4yo insists on calling them "finger steaks" LOL | | | | Ham and Leek Quiche by Stacey June 16, 2009 | | Pie crust lined with slice ham, covered with mozzarella and gruyere, and then topped off with leeks and red pepper sauteed with garlic, mustard and balasmic vinegar mixed with an egg cream custard. My first quiche and it was delicious. | | | | Korean Grilled Chicken by Becky June 16, 2009 | I don't know how Korean this is; I was tempted to title it "Korean" Grilled Chicken. But according to the Seattle Times food section, this recipe was inspired by Korean street food. Whether it is authentic or not, it is easy, tasty, and safe.
Safe? When you read the recipe, you will notice that it correctly instructs you to take the leftover marinade and reduce it over heat before using as a sauce for the cooked meat. (I did not have enough liquid left to do this and instead opted to brush the leftover marinade onto the meat as it cooked.)
It should be obvious that you should not, under any circumstances, consume marinade that has had raw meat in it without being cooked. However, this apparently does not fall under the heading of "common sense," even among Food Network Chefs.
The most egregious food handling error I ever witnessed on television was committed by Paula Deen. Yes, Ms. Down-Home-and-Buttery herself. She prepared a steak that had been marinated, then took the marinade that was left in the dish (after pulling the raw meat out of it before our very eyes), mixed it with mayonnaise (as if the bacteria needed a better breeding ground), dipped a stalk of asparagus into it AND ATE IT ON TV, SAYING HOW DELICIOUS IT WAS!!!!!!!! I fully expected to see in the news later that week that Paula Deen had died of an e.coli infection. Unfortunately, she did not.
And neither will you, if you follow this recipe.
KOREAN GRILLED CHICKEN
3/4 pound boneless, skinless chicken thighs
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon sesame oil
2 teaspoons Dijon mustard
1 teaspoon ground ginger (I used fresh)
Dash of freshly ground pepper
Place chicken thighs in a plastic bag. Add soy sauce, vinegar, garlic, sesame oil, mustard, ginger and pepper. Seal the bag and gently shake to combine ingredients. Marinate about 5 minutes.
Remove chicken and pour marinade into a sauce pan. Grill chicken about 6 inches from heat for 5 minutes; turn and cook until done, about 3 minutes. A meat thermometer should read 165 degrees.
Meanwhile, boil marinade until it thickens, 1 to 2 minutes. Spoon over chicken. Makes 2 servings.
Per serving: 250 calories (35 percent from fat), 9.9 g fat (2.2 g saturated, 3.3 g monounsaturated), 138 mg cholesterol, 35.6 g protein, 3.1 g carbohydrates, 0.4 g fiber, 802 mg sodium. | | | | A new spin on an old favorite by April June 16, 2009 | Bucatini Rigati
Turkey Meatballs in a Tomato Sauce
Homemade Breadsticks
Parmesan Cheese | | | | Maple Chicken Dinner by April June 15, 2009 | Chicken breasts seasoned with s&p and paprika and marinated in maple syrup and honey, prepared stovetop
Potatoes tossed in olive oil and seasoned with g.b. pepper, seasoned salt, little rosemary and hint of sage, oven roasted
Chicken-flavored Stove Top Stuffing
Cranberry Sauce
Aunt Maggie's Sweet Cornbread, prepared in mini-muffin tins, served with honey butter | | | | Penne Alla Vodka with Chicken by Stacey June 15, 2009 | | Penne in a tomato-cream-vodka sauce with chicken breast and fresh Parmigiano-Reggiano...yumyum. | | | | Chipotle Shrimp Scampi by April June 14, 2009 | Vermicelli pasta
Shrimp tossed with pressed garlic and chipotle rub and browned on the stove in olive oil.
Sauce made from chicken broth, lime juice and butter. | | | | Lamb Skewers by Heather June 14, 2009 | | I picked these up pre-marinated at our organic market -- they're our summertime fave. Green salad with everything in it but the kitchen sink & garlic and dill baby reds on the side. | | | | HAPPY BIRTHDAY CHRIS! by Lara June 13, 2009 | | our fearless Dinner Time leader is celebrating his big 4-0 today and I hope he is having a blast! :D | | | | Stuffed Zucchini by Judy June 13, 2009 | This was a great recipe - by itself - but also to play around with!
I didn't have some of the ingredients, but I had zucchini from the garden I HAD to eat up. I found it online at about.com
MY NOTES:
I had some frozen Turkey Meatballs so I used that instead of the other meats.
I also didn't have any tomato paste, but I did have a can of diced no-salt tomatoes.
I put a few drained pieces of tomato in the stuffing, then mixed some of the sauce and some beef broth packets (from Trader Joe's) and used that to baste them.
Did I miss the Italian sausage flavor? No, it was good this way! You could also use the Italian style Turkey Meatballs, and it would give you the same spicy flavor.
- - - - - - - - -
Zucchini with Meat Stuffing Recipe - Zucchine Ripiene di Carne
By Kyle Phillips, About.com
Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a meat filling, will also work for an elegant meal. They will be good both hot and cold. The recipe will serve 6.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
* 6 zucchini of the same size, weighing about 1 3/4 pounds (800 g) in all
* 1/4 pound (100 g) ground beef
* 1/4 pound (100 g) fresh mild Italian sausage, peeled and crumbled
* A couple ounces of day old bread, crusts removed and crumbled (3/4 cup not packed)
* 4 tablespoons grated Parmigiano
* An egg
* 1 clove garlic
* A medium-sized onion
* A small bunch parsley
* 1 tablespoon unsalted butter
* 1 tablespoon olive oil
* 1/2 a bouillon cube
* Fresh thyme
* Salt & pepper to taste
* 1/2 tablespoon tomato paste diluted in 1/4 cup water or broth
Preparation:
Moisten the bread in cold water. Salt some water in a large pot and bring it to a boil. While it's heating cut the zucchini in half and scoop out the pulp. Mince the pulp with the onion, garlic and parsley, and sauté the mixture in the butter and oil until it is lightly browned, then crumble the bouillon over it and transfer it to a bowl. Squeeze the bread dry and combine it, the egg, the cheese, and the meats with the vegetable mixture. Mix well and season the stuffing to taste with salt, pepper and thyme.
By now the water in the pot will be boiling; add the zucchini and cook them for 5 minutes from the time the water resumes boiling. Then remove them and set them upside down so they drain as they cool. Preheat your oven to 380 F (190 C).
Fill the zucchini with the stuffing, pressing it down firmly. Arrange the zucchini in a buttered pan, brush them with the tomato mixture, and bake them for 25 minutes, basting regularly with the pan drippings. If they appear to be overbrowning, cover them with some aluminum foil for the last 10 minutes. Serve at once.
The wine? I'd go with a light red, for example an Aglianico d'annata (not the riserva), or a fresh, fruity unoaked Barbera.
Yield: 6 servings stuffed zucchini.
| | | | Grilled Chicken by Barbara June 12, 2009 | | Bag frozen chicken marinated with grill mates tomato, basil and garlic; grilled on Foreman grill. Side dishes: steamed broccoli, chi chi's sweet corn cakes. Everybody (!!) ate the chicken, all but son ate the broccoli and the sweet corn cakes were too moist and crumbly. | | | | Delicious Vanilla Dish by Teri Jo June 12, 2009 | Ingredients:
1 pkg Graham Crackers from a box of Graham Crackers
2 tsp Sugar
4 T Butter, melted
1 sm box Instant Vanilla Pudding
2 cups Milk
1/2 (8 oz) tub Cool Whip
5-6 Chocolate Creme Sandwich Cookies
Directions:
In a gallon size ziploc baggie, crush cookies, set aside. (some big chunks are ok)
In another gallon size ziploc baggie, crush graham crackers. Dump graham crackers and sugar in 8x8 pan, lightly mix together. Add melted butter and mix to moisten crackers. Push mixture down on bottom of pan and up sides.
In medium bowl add pudding mix to milk, stir until combined, approximately 2 minutes. Pour about half of pudding into another bowl, set aside. Add crushed cookies to remaining pudding, stir to combine. Pour mixture into pan, use spatula to spread into corners. Be careful not to disturb crust.
Add Cool Whip to the rest of the pudding in the other bowl. Lightly stir to combine. Gently pour into pan on top of previous cookie-pudding mixture. Use spatula to spread into corners.
Refrigerate until set, approximately an hour. Give or take.
Simple, easy and oh so good! | | | | Grilled Pork Chops with Pesto Tortellini and Balsamic Grilled Asparagus by Becky June 12, 2009 | | I realize I have a problem with brevity, so I've said it all in the title tonight. (Although I do recognize that title is brevity-challenged.) | | | | Pizza by Heather June 9, 2009 | Homemade pizza has turned into our weekly "thing." I put fresh red bell pepper and mushrooms on my half. Waaay better than delivery.
Simple spinach and avocado salad on the side, with balsamic vinaigrette. | | | | Pad Thai by Heather June 9, 2009 | | Nearly as good as take-out. 4yo and I made chocolate-dipped strawberries for dessert. Great meal! | | | | Birthday dinner at Fresh Bistro by Becky June 9, 2009 | Ever since I was a teenager and my dad's girlfriend would make my favorite dinner, manicotti (which, as a relatively sheltered midwesterner, I found very exotic and sophisticated), for my birthday, I have looked forward to a special meal to celebrate the day. Each year I pick a restaurant for Scott and I to visit, sometimes inviting friends along, to enjoy a sumptuous meal. This year I heard about a new restaurant opening in my sorta neighborhood, and decided that would be the place to mark my 37th year.
The reservation had been made, the date and time arrived, and we breezed through the door of Fresh Bistro to be greeted by a spritely 20-something hostess (I was guessing this was the same person who took my reservation by phone and told me cheerily, "See ya then!"). "You look familiar..." I said to her, thinking perhaps she had been a student of mine or maybe used to work somewhere I frequented. "Oh," she said, looking blankly at me. "Do you have a daughter my age?" Exit birthday bliss.
I actually remember the day when I went from being referred to as "miss" to "ma'am" (Southerners are automatically excused as they call everyone "sir" and "ma'am" regardless of age). It was at the same time that I went from being known as "the cheese girl" (I was working as a cheesemonger at the time) to "the cheese lady." It was in the same year that I came home from the eye doctor to tell Scott the news that I might need reading glasses and he pointed out that I had "a lot of gray hairs" coming out of the top of my head.
I'm not sure how it is that we are young and vibrant one day, getting picked up on by strangers in grocery stores, and being called "the cheese lady" and "ma'am" by little kids at the farmers' market the next. One day a relatively young customer called me "ma'am," sending me into a spin about how I can't believe I look so old already. He quickly backpedaled and lamely told me that I "still rock it." To be honest, I don't think I have ever "rocked it", but I give him points for trying. More than the hostess who asked me if I had a daughter her age!
My dinner:
Green Olive and Pecorino Crusted Halibut
fresh fava beans, peas, and pea vines
roasted tomatoes, spinach flan (good for the first 2 bites, interesting for the next 5, I left the remainder)
Dessert (there were five of us; we needed lots of dessert to go around!):
Frozen Trio - rhubarb sorbet, lime sherbet and cream cheese frosting ice cream
Seasonal Crème Brulee - basil creme brulee with grape tomato compote
Bread pudding with Holmquist hazelnuts and a sauce whose name I cannot remember (must be the old age) | | | | Prawns and champers Illuka style by Chris June 8, 2009 | Beautiful prawns, lovely sparkling hunter valley wine, eaten in a park, on the coast, in view of the ocean that sent its bounty for our lunch. Peeled, eaten with a squeeze of lemon, a little wasabi-flavoured mayo, and some fresh grain bread. Better than anything I've eaten in a long time.
At the beach to celebrate the engagement of a close family friend. Is there any better way to kick off a weekend of celebration if it is not with good company, simple, fresh and delightful food, and a lot of laughter.
Bon appetite
| | | | Serbian Beef Bourek by Rebecca June 7, 2009 | This is an old-world recipe passed down to my from my mother-in-law. Beef Bourek are rolled up phyllo dough pastries filled with lean ground beef, onions, salt and pepper. The seasoning is minimal but very delicious. Served with a side of greens it is a pretty well-balanced meal.
This morning, I am using the final 4 phyllo sheets in an experimental strawberry-blueberry fruit tart. Yum!
Pic here: http://www.gourmed.com/_data/images/recipes/photos/bourek.jpg | | | | Flaskkotlett med pressad potatis och appelkaka by Isak June 6, 2009 | Flaskkotletter, stekta snabbt i tre min per sida med salt och peppar, skyn utblandad med vatten och en skvätt matlagningsgräde.
Rivna morotter
Potatis, kokt och pressad med smor och salt
Rodbetor kokade i 40 minuter.
Efterratt: Sockerkaka med ett skalat och hackat apple nerstoppat i smeten, socker och kanel ovanpa innan kakan satts i ugnen.
Serverad med gammaldags vaniljglass | | | | We seem to like Asian dinners by April June 6, 2009 | Store-bought egg rolls
"Asian Sides" Chicken Fried Rice
Chicken breasts cooked on the stove and seasoned with soy and Worcestershire sauces. | | | | Pork & Eggplant by Lena-marie June 4, 2009 | 1lb Ground Pork
3 Round eggplants~ peeled & sliced
1 round onion ~diced
3 cloves garlic~ minced
4 Tbl spns oyster sauce
Put eggplants on a cookie sheet, sprinkle garlic salt and pepper then drizzle with olive oil. Bake at 350 for 25 minutes. In a sauce pan fry diced onion,ground pork & garlic on med-Hi once it browned lower heat to med. Add eggplant and oyster sauce mix together and boom you got yourself a delicious meal! Enjoy!
| | | | slow cooker pork and eggplant curry by Chris June 4, 2009 | Brisbane doesn't suffer from terrible extremes, but winter in the subtropics is still chilly for those accustomed to temperate days. Min 12degrees C, max 24 degrees C - tough I know.
We've been wanting warm comfort food and the slow cooker is perfect.
I took the pork belly and ribs, trimmed of fat and skin and marinated it overnight in garam masala. Layered with soy beans, onion and garlic, celery, carrot, a cubed eggplant (one of our freakishly winter fruiting home grown eggplants) tomatoes and spices.
Cooked slowly for 6 hours.
served with steamed rice - perfect | | | | Badstuen (or dinner in Denmark) by Chad June 4, 2009 | What does one have for a first dinner in Copenhagen? I searched around the city and opted for something local tuned to the palette of a jet-lagged carnivore...
Wine: 2006 Cotes-du-Rhone
Starter: Red deer carpaccio with shaved parmesan and an appropriate "drizzle"
Main: Rack of lamb with locally-grown spring root vegetables and melon
Dessert: Chocolate ice cream and a chocolate cake-like thingy
Badstuen Dansk Restaurant & carktailbar
Vimmelskaftet 47
1161 Copenhagen K (Denmark)
http://www.restaurant-badstuen.dk | | | | My own little Test Kitchen by Becky June 4, 2009 | So in case you are wondering what I eat on the nights that I do not post to Dinner Time, I will tell you: repeats, leftovers, restaurant food, or crap (e.g., frozen lasagna or popcorn). On most occasions, I don't feel it worthwhile to post these dinners. However, tonight was a repeat worth reporting on.
I decided to make the Herbed Balsamic Chicken (see my May 11 posting) again. Yes, it was that good that I had to have it again immediately (I usually don't like to repeat a dinner within a month or more). This obsession with lack of repeats goes back a long way. In high school I actually kept a calendar of what I wore to school each day (example: "Guess jeans and blue Forenza sweatshirt") so I wouldn't repeat things too often. If you know me now, you know I have thrown that out the window. My wardrobe calendar today would look like: "This week: jeans and t-shirt. Repeat."
Anyway, when assembling the bag of chicken marinade I realized I had to open a new bottle of balsamic vinegar. For some reason I have had 2 bottles of balsamic in the cupboard for a good long time now. Last time I made this I used up the last of my Trader Joe's balsamic, so I had to crack open a bottle of Spectrum this time. As you can see, I have no particular loyalties when it comes to balsamic vinegar. I read once that Whole Foods brand was the best among supermarket-grade balsamic vinegars, but I don't go to Whole Foods all that often. I am not one to buy the cheapest thing available, but I don't go for top shelf either.
However, after the chicken had marinated only a short time, I could see it did not look the same as last time. In the TJ's vinegar, the chicken took on a deep hue that foreshadowed the carmelization it would encounter on the grill. This time, not so much. The flavor, too, proved to be lacking in comparison. Spectrum may be a more politically correct supplier, using only organic grapes picked by union laborers, but something about TJ's (sugar?) worked better for this recipe.
Another change I made this time was to use chevre in place of the bleu cheese. I used up the last of the bleu cheese the other night on burgers, but thought the chevre would be good. It was, but I definitely preferred the strong tang of the bleu.
Alongside I was inspired to concoct a little spontaneous barley salad:
Boil pearled barley approximately 30 minutes, or until tender, in a large amount of water as if you are cooking pasta. Drain and rinse with cool water.
Meanwhile, in a large bowl, whisk together olive oil, lime juice, salt, pepper, and minced shallot. How much? A little oil, a lotta lime (barley is bland), a teeny bit of shallot, and just enough s&p.
Transfer the well-drained barley to the marinade. It's okay if it's still a little warm, it will absorb better. Just make sure it's not sopping wet. Refrigerate until cool.
Add 1/2 a red bell pepper, chopped to a barley-compatible size. Blanch an ear of corn and a 1/2 bunch of asparagus. What??!!?? You don't know what "blanch" means?? It means boil it, but only for a minute, until the colors brighten and the vege gets just a tiny bit tender. Then drop it into ice cold water to set the color - this step is called "shocking" it. See? You learned something today after all.
Where was I? Okay, cut the kernels off the cob and cut the asparagus into barley-compatible size pieces. Toss both into the barley mixture, and add a good couple of tablespoons of pesto. Adjust salt, pepper, and acid if needed. Serve chilled. | | | | Penne with Zucchini and Basil by Judy June 3, 2009 | Picked my first zucchinis today - and have lots of basil, so this was a great choice for us for dinner tonight!
From Food & Wine (Foodandwine.com)
Recipe by Marcella Giamundo
This pasta, packed with summer squash and herbs, is designed to be eaten as part of a multicourse meal. It will serve eight as a main dish.
Penne with Zucchini and Basil
Ingredients
1. 1 1/2 pounds penne or gemelli
2. 1/2 cup extra-virgin olive oil
3. 1 1/2 pounds small zucchini, halved lengthwise and sliced 1/2 inch thick
4. Salt and freshly ground pepper
5. 4 tablespoons unsalted butter
6. 3/4 cup freshly grated Parmesan cheese (about 2 ounces)
7. 1/4 cup plus 2 tablespoons basil
Directions
1. Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, heat 1/4 cup of the olive oil in each of 2 large skillets. Add half of the zucchini to each skillet, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
3. Return the pasta to the pot and add the butter and zucchini along with any olive oil in the skillets. Add 1/2 cup of the reserved pasta cooking water and half of the Parmesan and season with salt and pepper. Cook over moderate heat, stirring, until the liquid is creamy and slightly absorbed, 1 to 2 minutes. Add more of the pasta cooking water if the pasta is dry. Stir in half of the basil and transfer the pasta to a large platter. Sprinkle with the remaining basil and Parmesan and serve immediately.
| | | | It's Always Thanksgiving! Dinner by April June 3, 2009 | Hormel Turkey with Gravy
Mashed Potatoes
Cranberry Sauce
Stove Top Stuffing | | | | BBQ'd Tri-tip by Judy June 3, 2009 | My son made the marinade last night, then BBQ'd the tri-tip this evening. WONDERFUL!
I think he mixed BBQ sauce, Teriyaki, Tabasco, cabernet, chopped onion, cayenne, Mrs. Dash grilling blend for Steak. He marinated it about 24 hours, then seared it on the BBQ, moved it to indirect heat, added a foil packet of soaked hickory chips, and cooked for another 20 - 30 minutes on medium.
We fixed it with roasted small yellow Dutch potatoes (coated lightly in olive oil, sprinkled with sea salt, garlic powder and lemon juice - cooked for 30 - 45 min at 350)
and grilled asparagus (coated lightly in olive oil and sprinkled with sea salt, cooked after the tri-tip on the grill)
Awesome flavors! | | | | Salmon Cakes by Heather June 3, 2009 | | The yoozh, with a warm asparagus pasta salad on the side (piccolini, sauteed mushrooms and asparagus tips, cracked pepper, toasted and crushed almond slivers). | | | | Panko-crusted Garlic Porkchops by Heather June 2, 2009 | I've been trying to upload my pic for days, but it just wouldn't take for some reason.
Anyway, I love panko! So much crispier than breadcrumbs. Half baked potato and leftover Greek salad on the side. | | | | Chicken Pesto Calzones by Heather June 2, 2009 | My first attempt at making calzones - some of them look downright ANATOMICAL, but! they were good.
Pillsbury pizza crust, filled 'em with leftover rotisserie chicken, pesto, diced red bell pepper and grated mozzarella and parmesan. Super quick and tasty. | | | | flash roasted lemon chicken and gnocchi by Chris June 1, 2009 | Mr 14 had a practise run for this weeks school 'invention test' cooking challenge. Gnocchi is a treat when home-made, and a challenge to get right.
Tonight's gnocchi was made very simply - just potatoes, an egg, some flour and parmesan cheese.
Tossed in the pan juices from the chook, and served with steamed cabbage.
The chicken was a mid-week standby. A whole chook, quartered, doused with the juice of one meyer lemon, some garlic, salt and a good splash of EVOO. Roasted with garlic,and quartered red onion.
| | | | Roasted Pork Tenderloin and Sour Cream & Garlic Potatoes by Meredith June 1, 2009 | | Roasted Pork Tenderloin with Mixed Berry, Chipotle, Fresh Herbs and Spiced Peach Marinade | | | | Choritzo and chicken with rice by Peter June 1, 2009 | finely chop a medium onion and two choritzo sausages. Heat a thick bottomed pan and add a little oil.
Fry the onion and choritzo with a little garlic till the onion browns.
remove from pan.
In the same pan, brown chicken breasts. Then add the onion, garlic and choritzo sausage. Add one half pint of chicken stock, a large pinch of paprika and then let simmer for 30 minutes.
Stir and add a chopped green and red peppers plus some roughly chopped chestnut mushrooms.
Boil long grain rice in chicken stock for 15 minutes.
Chicken is ready when rice is cooked.
| | | | Winner Winner Chicken Dinner by Becky June 1, 2009 | As I've mentioned before, I buy a pair of organic chickens at Costco once a month or so, cut them into pieces, and freeze them in individual portions to thaw and cook later. I take after my mom and prefer dark meat, so often the thighs and drumsticks get eaten first. My husband prefers boneless chicken, so I debone the breasts and use them for his favorite preparations. The backs go into stock, leaving the wings languishing in the freezer (is it possible to languish somewhere so cold? I always think of languishing as something one does in the warm...). Anyway, when I can no longer ignore the multiple packages marked "Wings", I am forced to find a suitable treatment for them.
As luck would have it, I am a Facebook fan of my local food co-op (PCC Natural Markets), and they post a recipe a day under the heading of "What's for Dinner?" This one caught my eye last week and I dragged the packages of wings out of the freezer. I usually cook chicken straight on the grill but decided to try their method of pre-boiling in seasoned water, then grilling with the sauce. This method resulted in wings that were super juicy, although the fat rendered out during the boiling, reducing flare-ups on the grill. Thankfully, PCC also carries my favorite bottled BBQ sauce - Annie's Sweet & Spicy.
BBQ Chicken Wings
2 quarts (1.9L) water
2 cups (480mL) cider vinegar
2 Tbs (18g) minced garlic
1/2 cup (80g) brown sugar
1 tsp (2g) black peppercorns
2 bay leaves
12 whole chicken wings
4 Tbs (60mL) barbecue sauce
In a large pot, combine the water, cider vinegar, garlic, brown sugar, peppercorns, and bay leaves. Bring the liquid to a simmer. Add the chicken wings and simmer for 20 minutes, or until fully cooked.
Preheat the grill or oven broiler. Grill the chicken wings, basting them periodically with the barbecue sauce. Be sure to turn the wings periodically to prevent burning. For very blackened but tasty wings, cook each side for about 5 to 6 minutes.
Recipe from http://www.pccnaturalmarkets.com/health/2511001/ | | | | Shake -N- Bake chicken by Lara June 1, 2009 | yummy and wicked easy!!!
cut up some carrots, zucchini and broccoli as a side. | | |
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