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#10051 Pat

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Posted 11 May 2015 - 06:35 AM

Last night:

Scrambled eggs

Roasted poblanos stuffed with cheddar, mozzarella, and quinoa
Roasted cauliflower with Japanese 7 spice seasoning
Mixed berry, rhubarb, and apple pie


#10052 StarStraf

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Posted 11 May 2015 - 04:43 PM

Long time no posting - Last week we at at Los Cuates   (http://www.loscuatesrestaurant.com/) on King Street in Old Town. 

We have been on very restricted doctor controlled diet January - last week and thus not eating out except a few steak places and stayed off the board as it was just to tempting - Diet (Ideal Protein) was a success we lost 87 pounds between the two of us and more important my blood sugar numbers are normal.  

 

But once done we had to choose where to eat - and I knew that Mexican food was going to win out as the idea of cheese and carbs combined was the thing I missed the most -  I had the Seafood Burrito Veracruz and he had steak tacos, we split a guacamole  it was wonderful - even on Cinco de Mayo we only had a 15 minute wait cause they were being great about extra staff and getting food to table quickly. 


Star Star & Pooch Picucci (And sometimes Grandma Lila)
- Looking for some great Mexican, Sushi, and a good Canolli in Alexandria area.


#10053 Pat

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Posted 13 May 2015 - 06:32 AM

Poached salmon

Coleslaw

Boiled new potatoes with lemon and butter

Steamed asparagus with butter



#10054 bettyjoan

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Posted 13 May 2015 - 08:41 AM

Mustard and sage grilled chicken

Roasted asparagus with lemon-sage butter

 

Can you tell that the sage in the garden is doing well?  :D



#10055 Pat

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Posted 14 May 2015 - 01:36 PM

Baked ziti was last night's featured presentation.  I thought about a salad, but found that my lettuce had frozen :angry: .  There was spinach in the ziti, though, for a green vegetable.



#10056 Pat

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Posted 16 May 2015 - 09:10 AM

Laat night was Christmas lima beans, smoked turkey drumsticks, quinoa, and stir-fried snow peas, scallions, and mushrooms.



#10057 Pool Boy

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Posted 17 May 2015 - 11:44 AM

We made these veal roulades of a sort.

 

Roll some pounded out veal that has been lined with thin prosciutto and a nice nubbin of fresh mozzarella (and pepper), up like a crescent roll. Pinch the ends shut with toothpicks. Then take two skewers and jam the roll on to it and move it down. Take some 1/4 inch or less pancetta half rounds and jam them on the skewers next. Then repeat with the veal, pancetta, veal and pancetta. Do this again for another set of skewers. Do this to have at least one set of full skewers per person. Grill these on a medium to medium high grill, flipping regularly and basting regularly with olive oil, for twenty minutes or so (depending on how rare you want things, and how runny you want your cheese. We served it with an arugula salad and a nice toscano rosso (not the bestest pairing, but it worked). Not my best work, but still quite tasty.


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#10058 Pat

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Posted 17 May 2015 - 12:55 PM

Guacamole and tortilla chips

Salad of romaine, radicchio, Belgian endive, radishes, mushrooms, avocado, nicoise olives, and shredded cheddar cheese; shiitake-sesame vinaigrette
Leftover baked ziti


#10059 Pool Boy

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Posted 17 May 2015 - 01:36 PM

We're making goat cheese ice cream with cognac boozed fig 'topping' to go with to finish up some Ottoleghi-an lamb chops paired with a carrot with crispy chick pea salad. We'll see how the ice cream turns out (it is a Jeni's recipe - the gold standard).


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#10060 Xochitl10

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Posted 17 May 2015 - 07:55 PM

Toasted sharp cheddar sandwich

Snifter of Camus Ile de Re cognac

 

It's been a looooooong weekend.


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#10061 dcandohio

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Posted 19 May 2015 - 06:11 AM

Arroz con pollo made with Iranian saffron I bought in the spice souk in Dubai
Simple mixed green salad topped with raspberries

Shut up and pour another glass of wine, please.


#10062 nelumbo

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Posted 22 May 2015 - 05:14 PM

Dinner: kimchi pancake and the last of the leftover chard-goat cheese-bacon pizza.

 

Currently cooking for weekend lunches:

Chard, roasted sweet potatoes, and quinoa with a lemon-garlic-balsamic dressing.  I am tempted to drink the entire bowl of dressing as is, but I guess that would be a bad idea....



#10063 Pat

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Posted 22 May 2015 - 06:03 PM

Leftover Christmas lima beans with smoked turkey

Leftover half of a beef burrito from Tortilla Cafe

Corn on the cob (sweet white) with butter, s + p



#10064 johnb

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Posted 22 May 2015 - 08:26 PM

Was in Atlanta yesterday, and happened to be at the fish counter (huge) at Buford Highway Farmers Market just as they were putting out some red snappers, so beautiful, so fresh.  I couldn't resist, so brought home a 3+ pounder in ice.  This evening I improvised a poacher/steamer in the largest roasting pan I own using lots of foil.  Poached/steamed it on the stovetop.  Included some onions, tomatoes, potatoes, savoy cabbage, and corn on the cob right in the poacher.  Made a butter sauce with shallots and garlic and some herbs.  So good!


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#10065 Xochitl10

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Posted 25 May 2015 - 08:44 PM

Salt-grilled salmon

Ingen no kurogoma-ae: green beans boiled until crisp-tender; tossed with a dressing of freshly ground black sesame, soy sauce, and mirin

Hiyayakko tofu: chilled extra-firm tofu served with soy sauce, minced chives, grated ginger, hachimitsu umeboshi (honey pickled plum) paste, and benishouga (red pickled ginger)

Steamed hitomebore rice


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#10066 Pool Boy

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Posted 25 May 2015 - 08:54 PM

lamb tbones marinated in red wine, olive oil, honey, garlic and oregano, finished on the grill

An Ottolenghi recipi involving mushroom caps doen in a bath in the oven, then topped with cooked pearled barley finished with feta, preserved lemon, thyme and parsely

 

And a cheap bottle of Spanish garnacha (Borsao, current vintage if you must know - $8 and drinks like a $15 bottle).


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#10067 Pat

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Posted 26 May 2015 - 05:45 AM

Turkey and veggie* kabobs 

Whole wheat pita bread and hummus
Grilled chicken legs
Grilled porterhouse steak
Grilled fingerling potatoes
 
*bell pepper, onion, cherry tomatoes, zucchini


#10068 lekkerwijn

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Posted 30 May 2015 - 09:16 PM

Grilled avocado with ramp pesto and cotija cheese
Grilled miso-honey marinated chicken thighs
Ottolenghi tabbouleh
Grilled apricots with Siggis 4% vanilla yogurt and pomegranate seeds

2011 Recaredo Intens Rosat Brut Nature Gran Reserva

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#10069 Pat

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Posted 31 May 2015 - 07:09 AM

Salad of frisee, radicchio, radishes, cucumber, avocado, and bacon; miso-ginger vinaigrette

Grilled spatchcocked chicken

Grilled fingerling potatoes, rolled in bacon fat and chopped tarragon

 

I used my special secret all-purpose dry rub (never-ending supply) on the chicken.  Wow, that was good.



#10070 lackadaisi

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Posted 31 May 2015 - 01:08 PM

Last night, I hosted a birthday party for my mom for about 20 people. The challenge was that she wanted it on my roof, which was not reservable and required everything to be brought on trays up the elevator in real time. Plus no room for plates, so it all had to be finger food. And there was only enough table space for two trays at a time. So I made the dinner into several courses, switching trays periodically. I also had only 1 day to prepare.

Nuts, olives, wild boar sausage and chorizo

Smoked salmon and salmon roe dip, with crudités and grilled crostini

Cucumber slices topped with goat cheese, basil, and roasted red pepper

Cherry tomatoes stuffed with blue cheese and bacon

Roasted shrimp cocktail

Grilled pork with rhubarb chutney, served with bacon and thyme Parker rolls

Cheese plate with apricots and green tomato jam

Lemon bars

Jeff brought up a cooler of various wines and pre-batched Mayfairs and Manhattans.

And tonight, we are having a more casual party, serving all the leftovers.
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#10071 Pat

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Posted 31 May 2015 - 06:40 PM

Wedge salad

Leftover grilled chicken

Fava beans with butter, s + p

 

Very simple and very, very good.



#10072 Pat

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Posted 02 June 2015 - 12:56 PM

Last night was another wedge salad, sweet potato and corn chowder, and broccoli and cauliflower cheese casserole.



#10073 ktmoomau

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Posted 02 June 2015 - 01:02 PM

Two nights ago I made this golden beet pasta, which was really good.  I added some chicken, as I thought MK might not be totally thrilled with just a beet and beet green pasta.  http://www.epicuriou...ine-nuts-351260


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#10074 LauraB

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Posted 02 June 2015 - 04:37 PM

Two nights ago I made this golden beet pasta, which was really good.  I added some chicken, as I thought MK might not be totally thrilled with just a beet and beet green pasta.  http://www.epicuriou...ine-nuts-351260

 

I made this for the first time in Feb 2009.  We loved it!  I didn't add a protein, but did increase the greens by quite a bit.  Didn't feel the need to add the pasta water as it was already plenty moist.  I've made it a number of times since, whenever I find really fresh beet greens -- sometimes I sub mustard greens if I can't find beet greens.  So glad you enjoyed it!  



#10075 Pat

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Posted 03 June 2015 - 06:21 AM

Leftover sweet potato corn chowder

Leftover broccoli and cauliflower cheese casserole

Meatloaf wrapped in bacon

 

I usually use a mix of ground veal/pork/beef for meatloaf but yesterday I bought the mix they have at Union Meats, which is all beef.  I think it was sirloin, brisket, and short rib, but I'm not sure.  They had just ground it right before I got there.  It made for a great meatloaf, really nice taste and texture and just the right amount of fat.  I didn't miss the pork in the meatloaf; the bacon on top sufficed  <_< .



#10076 The Hersch

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Posted 03 June 2015 - 08:51 PM

I made this for the first time in Feb 2009.  We loved it!  I didn't add a protein, but did increase the greens by quite a bit.  Didn't feel the need to add the pasta water as it was already plenty moist.  I've made it a number of times since, whenever I find really fresh beet greens -- sometimes I sub mustard greens if I can't find beet greens.  So glad you enjoyed it!  

 

Not that there's anything wrong with mustard greens (I love them), but a closer approximation to beet greens would be chard, which is in the same family as beets and spinach.


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#10077 Pat

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Posted 04 June 2015 - 05:48 AM

Baby arugula & strawberry salad with shaved Pecorino Romano and balsamic - honey vinaigrette

Leftover meatloaf

Roasted trumpet mushrooms and asparagus



#10078 Pat

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Posted 05 June 2015 - 02:04 PM

I found some sorrel at the Watkins school market (New Morning Farm) on Wednesday, so yesterday I utilized it in a recipe from Melissa Clark at the NY Times.  

The menu:  

Seared sea scallops with sorrel butter

Wild rice
Corn on the cob


#10079 ktmoomau

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Posted 05 June 2015 - 02:39 PM

Last night I made a sub with cold thin sliced roasted pork, white cheddar, bacon and some lightly dressed shredded lettuce.  It was pretty darn good.  Amazing how much better lettuce tastes on a sandwich when I shred and dress it right before I add it to my sandwich, instead of just putting leaves of lettuce on and dressing.


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But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#10080 Pat

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Posted 07 June 2015 - 06:50 AM

Last night we grilled outside:  

T-bone steak

Chicken drumsticks

Beer brats

Baked potatoes

 

Also:  Baby arugula salad with sliced strawberries and shaved Pecorino; balsamic vinaigrette

 

I cooked the brats sous vide for about 1 1/4 hours inside and then finished them on the grill.  They were fantastic!  To start, I sautéed about half of a sweet onion, sliced very thin, and several minced cloves of garlic and thyme.  Once that cooled, it got mixed with about 2 tbsp. Dijon mustard and a glug of beer, and that all went into a bag with the brats to be vacuum-sealed and cooked at 144F.  I cooked the onion mixture a little longer on the stove while the brats were finishing outside, just to make sure everything got cooked to a safe temperature.  Will totally do this again.



#10081 Pool Boy

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Posted 08 June 2015 - 03:26 PM

Over the course of today.....way too many 'man-catcher' brownies that my wife made. Oofah


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#10082 Pat

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Posted 09 June 2015 - 06:07 AM

Guacamole and tortilla chips

Leftover steak over salad; butter lettuce, tomato, avocado, and feta; buttermilk ranch dressing
Whole wheat pita bread
Leftover wild rice with added currants and toasted walnuts


#10083 Pat

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Posted 12 June 2015 - 08:35 AM

Last night was chilled radish soup, asparagus salad, and egg salad sandwiches on onion-dill-rye toast.  The asparagus was steamed and dressed with vinaigrette, topped with crumbled bacon and toasted walnuts.  For the soup I followed a Joe Yonan recipe from The Post but deviated somewhat in the garnishes.  I topped the soup with sliced radishes and cucumber and toasted walnut bits.  (There are also walnuts in the soup.)  The nuts sank down into the soup, though, which I should have expected.  A good meal for a very hot day/night.



#10084 silentbob

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Posted 16 June 2015 - 03:02 PM

Pork loin braised in milk and cream, adapting from both the Saveur and Martha Stewart recipes

Roasted yellow and orange peppers

Grilled scallions

 

2013 Leitz "Dragonstone" Riesling



#10085 bettyjoan

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Posted 29 June 2015 - 08:21 AM

Chicken milanese with an arugula and red onion salad

 

The arugula came from my garden - it's wasabi arugula, so it has a really horseradish-y kick to it.  The sweetness of the red onions balanced it out a bit; I don't think I'd be able to take the wasabi arugula "straight up."  Hubby loves it, though!



#10086 bettyjoan

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Posted 30 June 2015 - 06:46 AM

Barbecued chicken (bone-in, skin-on thighs and legs) with a quick but very tasty homemade sauce

My favorite Jean-Georges recipe - roasted corn with manchego and lime (with chives and jalapenos from the garden)

 

A perfect summer meal - would have been better with a cold beer, but alas, we are trying to only drink 1-2 days a week.



#10087 dcandohio

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Posted 30 June 2015 - 07:18 AM

Sunday's neighbor cookout:
Baby back ribs and pork chops brined in beer, sauced with a doctored bottled sauce.
Green beans with huge amounts of roasted garlic
Corn on the cob
Roasted tiny red, white and purple potatoes
Salad of avocado on shredded romaine with lime viniagrette

Shut up and pour another glass of wine, please.


#10088 bettyjoan

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Posted 01 July 2015 - 08:22 AM

Seared ahi tuna steaks with sauteed eggplant (from the garden) and a scallion-ginger-sesame sauce.

 

Three dinners in a row featuring ingredients I grew myself!  :D



#10089 ktmoomau

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Posted 01 July 2015 - 10:12 AM

Last night was steak fajitas.  I have made better, but they weren't bad.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com






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