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Post by Marty on Jul 7, 2022 18:34:29 GMT -5
On Sunday we got a pack of boneless pork ribs. Tuesday I cooked them up, tender and juicy, DaWife was rather pleased, that girl likes pork. Don't try to seduce her with some Surf & Turf, just show her a large Iowa chop. Tonight I shredded the leftovers and made pork, onion and cheese enchiladas. No recipe needed, I used off the shelf sauce, cheddar jack cheese, chopped onion and the left over pork. Budget wise this works very well. Two good meals from one pack of meat. I got a BIG kiss for the meal. If I was younger and in better shape I'd say I was going to get LUCKY tonight.  |
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Post by majorminor on Jul 7, 2022 18:58:30 GMT -5
Grilled chicken tenders coated in olive oil and Italian herbs sliced on a bed of greens and coarse chopped celery, broccoli, mushroom, boiled egg, bell pepper, and snap peas. Candied pecans and Gorgonzola crumbles on top then some type of fruity balsamic vinegar blended with basil infused olive oil dressing.
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Post by billhammond on Jul 7, 2022 19:17:50 GMT -5
Grilled chicken tenders coated in olive oil and Italian herbs sliced on a bed of greens and coarse chopped celery, broccoli, mushroom, boiled egg, bell pepper, and snap peas. Candied pecans and Gorgonzola crumbles on top then some type of fruity balsamic vinegar blended with basil infused olive oil dressing. Oh, THAT old routine!  |
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Post by Village Idiot on Jul 7, 2022 19:44:26 GMT -5
I make a Thanksgiving meal on the Fourth for some reason, had leftover turkey from the bone-in breast I got. So I make chili with shredded turkey, and dry nave beans. Good and filling Third night tonight and I'm still liking it.
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Post by billhammond on Jul 7, 2022 19:51:26 GMT -5
I make a Thanksgiving meal on the Fourth for some reason, had leftover turkey from the bone-in breast I got. So I make chili with shredded turkey, and dry nave beans. Good and filling Third night tonight and I'm still liking it. Careful with that turkey -- it goes bad before it starts smelling spoiled. I got violently ill once during my bachelor years in Milwaukee. Thought it would be wise and economical to roast a turkey and eat off it for a few days. BAD idea. |
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Post by billhammond on Jul 7, 2022 20:00:05 GMT -5
(Of course, I probably should have refrigerated it.)
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Post by Cornflake on Jul 7, 2022 20:17:30 GMT -5
I'm not cooking tonight. I was last night and made a labor-intensive meal that I keep getting requests for. If you are feeling ambitious it's a good choice. I got it online, can't remember where, but recipes can't be copyrighted so I'm not violating forum policy. Chorizo and potato tacos INGREDIENTS • 1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes) • Kosher salt • 1 tablespoon white vinegar • 6 tablespoons vegetable oil, divided • 1 pound fresh Mexican chorizo or vegan Mexican chorizo • 12 to 16 warm soft corn tortillas, for serving • 1 white onion, minced, for serving • 1/2 cup chopped fresh cilantro leaves, for serving • Homemade or store-bought salsa verde, for serving • 2 limes cut into 8 wedges each, for serving DIRECTIONS 1. Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry. 2. Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes. 3. Meanwhile, heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 (10) minutes. 4. Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side. (In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.) PS: My wife and son find most commercial chorizo too hot. I make my own from this recipe, with a few alterations. www.isabeleats.com/chorizo-recipe/ |
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Post by t-bob on Jul 7, 2022 20:23:17 GMT -5
I had the preparation etc - my food and I’m ready to eat it.
Shepherds Pie
lean ground beef, onions, carrots, green beans, corn, mashed potato, cheddar cheese, garlic, beef broth, spices
What we do know is that the term “shepherds pie” was first used around 1791, when the potato was starting to be regarded as an affordable, edible crop in England and Ireland. Perhaps it was only a matter of time before someone figured out that a meaty-potato-laden dish was filling, sustainable, and inexpensive.
It’s also a place called another word ”orts”
Maybe possibly a picture……
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Post by Marty on Jul 7, 2022 20:44:07 GMT -5
As usual recipes added to the Library, Soundhole Recipes and Kitchen Disasters. I started this thread back in 2010 in hope that someday it would get made into a book to be sold at our IJ Concert for charity. The price of the book should cover the printing cost and at least $10 per book for charity and 1 copy for each Ancient Citizen. Except Hammond, all he wants is Culver's For those that have never read that thread it has some funny disasters and recipes by passed and beloved members. |
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Post by coachdoc on Jul 7, 2022 20:59:45 GMT -5
If there is no bone is it still a rib?
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Post by coachdoc on Jul 7, 2022 21:04:12 GMT -5
Any recipes from Doug?
BYW, from now on shouldn’t we call him ‘The Doug’, Institution that he remains?
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Tamarack
Administrator
Ancient Citizen
Posts: 9,557
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Post by Tamarack on Jul 7, 2022 22:20:16 GMT -5
Infamous pasta. Linguine with parmesan/romano sauce, topped with mushrooms and scallions in a red wine reduction. Someday I will send it along for inclusion in the SoundHole recipes.
One of my many backlogged projects is a digital family cookbook. About 15 years ago Dawn's side of the family produced a cookbook with recipes from her Mom, baby boomer offspring and spouses, and a few millennial nephews and nieces. Shortly before my employer's local office shut down (planned closure hastened by the pandemic) I used the company scanner after hours and produced some disorganized PDF pages. Time to organize it and add recipes from nephews and nieces added by marriage, and from grandnieces and grandnephews who are now cooking.
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Post by Rob Hanesworth on Jul 7, 2022 22:45:42 GMT -5
I had the preparation etc - my food and I’m ready to eat it. Shepherds Pie lean ground beef, onions, carrots, green beans, corn, mashed potato, cheddar cheese, garlic, beef broth, spices What we do know is that the term “shepherds pie” was first used around 1791, when the potato was starting to be regarded as an affordable, edible crop in England and Ireland. Perhaps it was only a matter of time before someone figured out that a meaty-potato-laden dish was filling, sustainable, and inexpensive. It’s also a place called another word ”orts” Maybe possibly a picture…… The key to a good shepherds pie is to use fresh, never frozen, shepherds--German, if you can get one. |
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Post by Marty on Jul 7, 2022 23:05:24 GMT -5
Any recipes from Doug? BYW, from now on shouldn’t we call him ‘The Doug’, Institution that he remains? Yes, in fact it might be the first one, read the thread. You don't have to read all the recipes, I state the provider and the name of the recipe at the top of each post. |
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