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About dcandohio

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  • Birthday 05/28/1958

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    Columbus, OH; Dallas sometimes

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  1. OMG, I had my first dinner party tonight since Covid. Four of us total, and it was glorious. Started with an artichoke spread - canned artichokes chopped in the food processor with a little olive oil, lemon juice, garlic, basil and a bit of cream cheese. I made lobster risotto with a stock that I made from lobster shells from lobsters we ate down on the patio during the pandemic. Circle of life. I also made a Tricolore salad, Served with a shallot vinaigrette. One of the guests brought a decadent flourless chocolate cake. Prosecco and Pinot Grigio were poured. Return to normalcy felt so
  2. Shrimp Remoulade, served on a Romaine and tomato salad.
  3. I seared thin chicken cutlets with Penzeys jerk seasoning. Then I topped them with a quick pico de Gallo I made from wilting cilantro, tomatoes, jalapeño, lime, vinegar, garlic, cumin. Served with slices of pear and tortilla chips. The whole meal came together in no time flat.
  4. You could easily leave out the evil cilantro. If I had had spinach, I would’ve chopped it up and thrown in a couple of handfuls. I had the hatch chilies in the freezer from the last hatch chili season, and I thought they would be freezer burned and gross, but they were OK.
  5. I made chicken stock from a leftover rotisserie chicken, which became chicken and corn soup. In addition to chicken and corn, the soup had onions, garlic, diced red and green bell peppers, hatch chilies, cilantro, and seasoning of Mexican inspired spices and herbs.
  6. I made a composed salad of thinly sliced pears, shaved Manchego cheese, and prosciutto over Romaine and arugula. The dressing was a Prosecco basil vinaigrette.
  7. Two fried eggs served on top of grilled asparagus, with roasted potatoes on the side. One of the egg yolks broke when it went into the pan, but otherwise, this was a really delicious lunch.
  8. I’m a little behind on reporting. Last week I brought down different kinds of sausages to grill with the neighbors and so this past week I used the leftovers. Leftover grilled bratwurst went into a pot of lentils with lots of onion, garlic, smoked paprika, thyme and Rosemary. Leftover grilled Italian sausage became a pasta sauce with the addition of leftover grilled peppers and onions. I put raw onion, garlic, and anchovy into the food processor to make a paste, and then cooked down the resulting paste a little bit before adding the leftover peppers and onions. The tomato component w
  9. Simple Sunday supper of pan fried pork chops and steamed green beans tossed with butter and sunflower seeds.
  10. Salmon brushed with Nando’s Perinaise (a spicy mayo) and Penzey’s Trinidad seasoning, and broiled. I found frozen, mashed sweet potatoes that had been in the freezer for a while. I mashed up some mango, mixed with smoked paprika, Cayenne, pomegranate vinegar, and maple syrup and swirled that into the mashed sweet potatoes. I baked it until the top was browning. There are leftovers!
  11. Well, right now it is a pipe dream, but I think it will be our first international destinations once such luxuries are possible. I live in Fort Lauderdale, and it’s a three hour flight from here. So easy.
  12. Because we will have two shots, and with cheap flights from my home city of Fort Lauderdale, my sister and I are thinking about planning a jaunt to Panama City. Obviously we will wait until conditions are good, but we are optimistic that sooner rather than later might be the case. If anyone has any recommendations for dining, lodging, etc. in the main part of the city, please share! Thank you.
  13. Pasta Primavera on rigatoni. Tomato, Yellow pepper, orange pepper, onion, broccoli, garlic, and black olives. I sautéed everything until the vegetables started to get soft, and added chopped olives at the end. I added an Italian seasoning blend and red chili flakes, then tossed it with the pasta and topped with Parmesan. Colorful and easy.
  14. Shredded beef tinga over rice. Cuban bread and manchego cheese.
  15. A quick trip to visit my sister and deal with some things in Mom’s house. Fun to cook for another human! I made grilled Asian-style sticky ribs, mushroom fried rice and grilled bok choy. I put the ribs in a slow oven for about an hour with a little bit of water and soy sauce and covered them tightly. I find that pre-cooking them keeps him from drying out on the grill.
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