LauraB Posted June 17, 2010 Share Posted June 17, 2010 Grilled lamb merguez sausages from Meatcrafters (between the rain drops) Roasted cauliflower and onions: marinated in toasted and crushed coriander and cumin seeds, olive oil, red wine vinegar, curry powder, Hungarian hot paprika, served with chopped cilantro Steamed asparagus Link to comment Share on other sites More sharing options...
mdt Posted June 17, 2010 Share Posted June 17, 2010 After reading Chapter 9 of Medium Raw a simple pan fried hamburger with American cheese. BTW, pretty good book. Anyone else reading it? Link to comment Share on other sites More sharing options...
KMango Posted June 17, 2010 Share Posted June 17, 2010 "Sesame-seared" chicken breasts* Basmati rice cooked in chicken broth Seasoned and sauteed pac choi *Jehovah-Jireh chicken breasts briefly "brined" in a mixture of soy sauce, horseradish/hemp/honey mustard, freshly ground black pepper, and the juice from a jar of golden peppadews. Coated seasoned chicken with sesame seeds, then hit the Calphalon grill pan until 3/4 done. Finished in 350 degree oven. Plated over CSA (Bull Run farm share) lettuces. Link to comment Share on other sites More sharing options...
monavano Posted June 17, 2010 Share Posted June 17, 2010 "Sesame-seared" chicken breasts* Basmati rice cooked in chicken broth Seasoned and sauteed pac choi *Jehovah-Jireh chicken breasts briefly "brined" in a mixture of soy sauce, horseradish/hemp/honey mustard, freshly ground black pepper, and the juice from a jar of golden peppadews. Coated seasoned chicken with sesame seeds, then hit the Calphalon grill pan until 3/4 done. Finished in 350 degree oven. Plated over CSA (Bull Run farm share) lettuces. Beautiful pic! Did you use any binder to hold all those sesame seeds on (flour, egg..)? Link to comment Share on other sites More sharing options...
Pat Posted June 17, 2010 Share Posted June 17, 2010 Stuffed Belgian endive* Leftover black beluga lentil soup Baked chicken thighs *Some stuffed with guacamole; others with a mixture of cream cheese, buttermilk, bacon, chives, fontina cheese, and toasted pecan bits. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 17, 2010 Share Posted June 17, 2010 slow roasted farmed salmon with dill-chive-caper butter* new potatoes green beans with roasted garlic and lemon 2006 Wunsch and Mann dry muscat *the compound butter tasted great on the potatoes, too. Link to comment Share on other sites More sharing options...
Sthitch Posted June 17, 2010 Share Posted June 17, 2010 Pan seared sea scallops on cocoa scented Umbrian lentils topped with crispy pancetta. Link to comment Share on other sites More sharing options...
legant Posted June 17, 2010 Share Posted June 17, 2010 Dinner on the roof deck with friends... Rose Cava, Red Wine, Cranberry juice Mini Caprese Bites Truck Patch roasted pork shoulder with a Memphis Dust dry rub Savoy cabbage slaw tossed with sliced apples, walnuts, blue cheese and a buttermilk dressing Edna Lewis’ Southern-Style Macaroni and Cheese* Brownies topped with HD cherry vanilla ice cream *H/T to goldenticket Link to comment Share on other sites More sharing options...
DanCole42 Posted June 18, 2010 Share Posted June 18, 2010 Let's make a sandwich! Link to comment Share on other sites More sharing options...
DanCole42 Posted June 18, 2010 Share Posted June 18, 2010 ... Stupid Invision... Oh, it's leftover homemade hickory BBQ chicken, dijon mustard, homemade garlic mayo, homemade sub roll, homemade maple hickory bacon, swiss, avocado, tomato, and lettuce. Link to comment Share on other sites More sharing options...
Pat Posted June 18, 2010 Share Posted June 18, 2010 Mushrooms stuffed with smashed fava beans, garlic, cream, bacon, and Parmesan Baked chicken thighs Oh, those mushrooms were good. Run under the broiler briefly before serving. The favas were somewhat whole, somewhat chunky. Link to comment Share on other sites More sharing options...
monavano Posted June 18, 2010 Share Posted June 18, 2010 Dinner picnic* on a blanket at Wolf Trap awaiting the Sheryl Crow concert (which was amazing) Capellini pasta salad with basil, tomato, lemon zest and a zingy lemon vinaigrette. Sandwiches- thinly sliced EcoF flat iron, feta and sun dried tomato spread, red onions, red wine vinegar and evoo on almost no knead bread. Bing cherries for app and strawberry banana muffins for dessert. *pics taken at home before we packed up the picnic. Link to comment Share on other sites More sharing options...
leleboo Posted June 18, 2010 Share Posted June 18, 2010 Dinner picnic* on a blanket at Wolf Trap awaiting the Sheryl Crow concert (which was amazing Sandwiches- thinly sliced EcoF flat iron, feta and sun dried tomato spread, red onions, red wine vinegar and evoo on almost no knead bread. Ohhhhh my goodness .... monavano, I honestly don't know if I'm more jealous of those sandwiches or the concert!! If she sang her cover of "MIssissippi," I vote concert, but otherwise: sandwiches! They look incredible. Link to comment Share on other sites More sharing options...
monavano Posted June 18, 2010 Share Posted June 18, 2010 Ohhhhh my goodness .... monavano, I honestly don't know if I'm more jealous of those sandwiches or the concert!! If she sang her cover of "MIssissippi," I vote concert, but otherwise: sandwiches! They look incredible. Thanks leleboo, we've got leftover beef that's going into a Thai salad, and leftover feta/sd tomato spread that I think I'll melt into scrambled eggs this weekend. Link to comment Share on other sites More sharing options...
LauraB Posted June 19, 2010 Share Posted June 19, 2010 Grilled pork tenderloin marinated in olive oil, lime juice, dijon mustard, fresh ginger, soy sauce, garlic Served with an onion marmalade (red onions, olive oil, jalapenos, honey, red wine vinegar) Black beans with celery, scallions and cilantro, dressed with cilantro-lime vinaigrette Sauteed rainbow chard with garlic and shallots Link to comment Share on other sites More sharing options...
DanCole42 Posted June 19, 2010 Share Posted June 19, 2010 A week later, the last of the BBQ leftovers: Homemade flour tortillas Hickory smoked pulled pork reheated in a bit of lime juice Avocado Cotija cheese Cilantro Lime Sour cream Best tacos EVER! Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 19, 2010 Share Posted June 19, 2010 Sandia Sunsets: Cuervo Silver tequila, Chambord, lemon juice Grilled NY strips Grilled sweet corn Broccoli Strawberries macerated with sugar and a (perhaps insufficient) grind of black pepper over ice cream I've noticed that since our return from Japan, my menus and cooking style have become much, much simpler. Azami has always been a fan of simple cooking. Hmm. Link to comment Share on other sites More sharing options...
monavano Posted June 19, 2010 Share Posted June 19, 2010 Leftover EcoF flat iron steak and the last of my herbs (basil, Thai basil, mint) from Red Rake Farm went into this Thai Beef Noodle Salad. I started with this recipe, and tripled the peanut butter, added lite coconut milk, lime, orange zest, sriracha, red wine vinegar and honey. Topped with roasted, unsalted peanuts and orange zest. Link to comment Share on other sites More sharing options...
leleboo Posted June 19, 2010 Share Posted June 19, 2010 Leftover EcoF flat iron steak and the last of my herbs (basil, Thai basil, mint) from Red Rake Farm went into this Thai Beef Noodle Salad. I started with this recipe, and tripled the peanut butter, added lite coconut milk, lime, orange zest, sriracha, red wine vinegar and honey. Topped with roasted, unsalted peanuts and orange zest. Inspired by monavano and the desire not to have a long braise* in the midst of this heat, I went for an Asian spice on my short ribs tonight. Beef short ribs, on the bone, marinated in oyster sauce, mirin, soy, garlic, ginger, scallions, and brown sugar; 2.5 hrs in the oven at 250 degrees*, then stuck on the grill pan to crisp, sauced with the reduced marinade Thai stir-fried slaw: cabbage, shredded broccoli and carrots, strips of red bell pepper, ginger, basil, plum sauce, fish sauce, and Thai basil. Coconut jasmine rice. I don't play with these flavors that often, but this was fantastic. *Yes, I essentially ended up braising them after all, but it wasn't the kind of heavy braise that called for mashed potatoes and loads of wine**. It was slightly more appropriate to the weather and the cravings at hand. **(OK, there may have been some wine.) Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 20, 2010 Share Posted June 20, 2010 Chilled silken tofu, toppings of grated ginger, dried bonito flakes, and chopped pickled plums Tuna salad (ginger, mayo, black pepper) soumen (very thin wheat noodles), served cold with cucumbers and dipping sauce Link to comment Share on other sites More sharing options...
DanCole42 Posted June 22, 2010 Share Posted June 22, 2010 Heritage Farm carrot salad with basil* vinaigrette, Heritage Farm roasted beets with rosemary* and truffle oil, Pacific cod in lemon basil* beurre blanc *Basil and rosemary courtesy Dan Cole Farms Link to comment Share on other sites More sharing options...
Pat Posted June 22, 2010 Share Posted June 22, 2010 Last night: Toasted ham and cheese sandwiches (striata baguette) Mini blueberry muffins Sunday night: Radicchio and Napa cabbage slaw Toasted ham, bacon and cheese sandwiches (striata baguette) Leftover cold asparagus salad with shiitake sesame vinaigrette I put my serving of slaw on my sandwich. I don't know why I decided to do that, but it was good. Link to comment Share on other sites More sharing options...
monavano Posted June 22, 2010 Share Posted June 22, 2010 Heritage Farm carrot salad with basil* vinaigrette, Heritage Farm roasted beets with rosemary* and truffle oil, Pacific cod in lemon basil* beurre blanc *Basil and rosemary courtesy Dan Cole Farms Dan is going through his cubist period Last night- Organic chicken that I cut into 6 pieces* and marinated in yogurt and a Tandoori spice mix for a day. Grilled it up and served with corn from the Del Ray market and oven-roasted cauliflower. *this was my first attempt at breaking down a chicken and let me just say, what a HACK job It is not as easy as it looks! And, my dull knives didn't help either-made the task very difficult and dangerous, really. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 22, 2010 Share Posted June 22, 2010 *this was my first attempt at breaking down a chicken and let me just say, what a HACK job It is not as easy as it looks! And, my dull knives didn't help either-made the task very difficult and dangerous, really. Ad Hoc has a great section on breaking down a chicken. Having a sharp knife is CRITICAL. Slicing a chicken up should really be effortless. Alternatively, a cleaver, machete, sugar cane knife, etc., make sharpness and finesse a moot point (and are much more fun). Link to comment Share on other sites More sharing options...
monavano Posted June 22, 2010 Share Posted June 22, 2010 Ad Hoc has a great section on breaking down a chicken. Having a sharp knife is CRITICAL. Slicing a chicken up should really be effortless. Alternatively, a cleaver, machete, sugar cane knife, etc., make sharpness and finesse a moot point (and are much more fun). I thought about going to my cleaver, but the thought of losing a digit ruled that out. I'll consult my Ad Hoc-I've perused those pages before, but didn't recall what a great reference I had on hand yesterday. Effortless? I broke a sweat! Link to comment Share on other sites More sharing options...
DanCole42 Posted June 22, 2010 Share Posted June 22, 2010 Effortless? I broke a sweat! I said SHOULD be. It definitely takes some practice! Link to comment Share on other sites More sharing options...
Anna Blume Posted June 22, 2010 Share Posted June 22, 2010 SUNDAY 3 crabs harvested June 17 on the James River by Jimmy. Steamed by Busters' Seafood. Thick slabs of Italian bread toasted and spread w Brian McBride's pea-fava bean purée (Buck each. I picked the other 2 I brought home to make pretty great crab cakes.) MONDAY Zuppa di piselli e vongole Deviled egg Vanilla roasted apricots and fresh raspberries over Greek-style yogurt Soup based on a nutty recipe from Marcella Hazan which calls for stripping off and discarding a thin membrane inside the pods of English peas, then including them in the soup. Couldn't find said membrane and wouldn't do it anyway. Instead: opened clams* in a very shallow bit of water, careful to pull them out just as they opened a crack so the juices wouldn't spill into the water all that much. Boiled the organic pods in the leftover water with greens from 2 spring onions and some parsley stems for 15-20 minutes. Strained. Spring onion or two softened then caramelized with fresh garlic in olive oil. 1 small tomato and parsley (chopped) for another 10 minutes. In same pan, tossed in shelled peas which simmered in clam juice and enough of the strained broth to fill a soup bowl. When ready, threw in the chopped clams and served with just-baked croutons. *Purchased on Sunday, wrapped in wet newspaper and kept in plastic container filled w ice and ice water and one of those "Rapid Ice" type packs. Scrubbed in sink filled with ice water, then plunged into bowl of clean ice water. Lost only one clam this way. Link to comment Share on other sites More sharing options...
lperry Posted June 23, 2010 Share Posted June 23, 2010 It's officially too freaking hot to cook. Raspberries and manzano bananas over plain yogurt with a little vanilla syrup on top. This will very likely be the meal of the week. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted June 23, 2010 Share Posted June 23, 2010 Thinly sliced pork cutlets breaded in panko, ground chicharrones, and sage, and then pan-fried. Tomato quinoa. Cocchi Americano and soda. gubeen feeds me deliciously. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 23, 2010 Share Posted June 23, 2010 chilled cucumber soup chicken croquettes remoulade sauce green beans with lemon Link to comment Share on other sites More sharing options...
monavano Posted June 23, 2010 Share Posted June 23, 2010 "Caprese" toasts- using ANK bread, sliced and toasted, topped with evoo, buffalo mozzarella*, campari tomatoes and basil from the garden. Set under the broiler for melty goodness. Broiled crab cakes** with a spritz of lemon and a remoulade sauce. For the crabcakes, I used Faidley's recipe as a guide. The consistency with the crushed saltines and wet ingredients was perfect. It just held together, and the crab was center stage. Oh, I did add s&p to the mix, and no Worcestershire. Chilled pinot grigio. *buffalo mozzarella from Costco-delicious, fresh and a terrific deal. **lump crab from Northern Lights Seafood, Del Ray market. The crab was from Little River Seafood. $18 for the pound, and made 6 generous crab cakes (which means leftovers for lunch today ). There were a few very tiny pieces of shell in the meat, but overall it was pretty clean and I was able to keep it chunky through picking it over, mixing and forming the cakes. Link to comment Share on other sites More sharing options...
mdt Posted June 23, 2010 Share Posted June 23, 2010 Grilled pizzas Green bean salad Blueberry crisp Arrogant Bastard Ale Link to comment Share on other sites More sharing options...
Pat Posted June 23, 2010 Share Posted June 23, 2010 Whole grain bread with soy spread Poached salmon with blender hollandaise Zucchini slaw with sweet and tart dressing Link to comment Share on other sites More sharing options...
DanCole42 Posted June 24, 2010 Share Posted June 24, 2010 Angelic Beef ribeye Heritage Farms asparagus with hollandaise Heritage Farms mashed red potatoes Fabbioli Cabernet Franc Link to comment Share on other sites More sharing options...
Pat Posted June 24, 2010 Share Posted June 24, 2010 Whole grain bread with soy spread Salmon pasta salad Peach cobbler Link to comment Share on other sites More sharing options...
zoramargolis Posted June 24, 2010 Share Posted June 24, 2010 tacos al carbon with lime-garlic-cumin marinated skirt steak roasted tomatillo salsa rajas de poblanos with charcoal-roasted corn off the cob La Costeña refried beans Bell's pale ale Link to comment Share on other sites More sharing options...
Pat Posted June 25, 2010 Share Posted June 25, 2010 Whole grain bread with butter Leftover zucchini slaw Pan-fried prime sirloin steak Potatoes au gratin with ham Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 25, 2010 Share Posted June 25, 2010 Bowtie pasta tossed with loose sausage, green chile, and parmesan Link to comment Share on other sites More sharing options...
monavano Posted June 25, 2010 Share Posted June 25, 2010 Eco Friendly ribeye steak grilled on the bar-b. Excellent! Mr. MV is getting steaks to a perfect med-rare lately. Market zucchini and squash, onions and tomatoes sauteed in evoo with red wine vinegar and balsamic Sherried mushrooms Polenta with Parmesan and a knob of butter Creamed spinach in a low-fat bechamel with Parmesan and nutmeg Chocolate covered salt water taffies Link to comment Share on other sites More sharing options...
bettyjoan Posted June 25, 2010 Share Posted June 25, 2010 Cold seashell pasta salad with spinach, arugula, prosciutto, peas, and a homemade buttermilk-chive dressing. Delicious! From the most recent Cooking Light magazine - they have a feature on entree salads, and they all look really good. Wheat dinner rolls Link to comment Share on other sites More sharing options...
DanCole42 Posted June 25, 2010 Share Posted June 25, 2010 Pan roasted Eco-Friendly poussin with sage-lime gravy, roasted carrots and haricots verts from Heritage Farms, Fabbioli cabernet franc, Costa Rican terrazu espresso Link to comment Share on other sites More sharing options...
Pat Posted June 26, 2010 Share Posted June 26, 2010 Salad sampler platter Served on a bed of frisee and napa cabbage: Zucchini slaw Thai beef salad Salmon pasta salad Served in a bowl: Creme fraiche potato salad Link to comment Share on other sites More sharing options...
zoramargolis Posted June 26, 2010 Share Posted June 26, 2010 babyback ribs from Backyard Barbecue in Falls Church (expensive but really good--meaty, juicy, smoky) homemade coconut coleslaw, and potato salad with green beans, hb egg, celery, capers coconut popsicles Samuel Adams summer ale Link to comment Share on other sites More sharing options...
lperry Posted June 26, 2010 Share Posted June 26, 2010 A very kind person made dinner for me last night. Spicy black bean burgers with fresh tomato and some kind of sour cream sauce Southwestern coleslaw with avocado I brought the mojitos. Link to comment Share on other sites More sharing options...
KMango Posted June 27, 2010 Share Posted June 27, 2010 Itsy Bitsy Teeny Weeny Tiny Gyro Pocketinis (mini-pita breads stuffed with mini-seasoned lamb patties) Tzatziki Sauce (both lamb and sauce courtesy of Cook's Illustrated recipes) Variety of Olives Feta Cheese Dilled Cucumber Slices Salt & Pepper Tomato Strips Oregano & Garlic Potato Salad Melon Fruit Salad with Pomegranate Seeds Birthday Cake A trireme of beverages, alcoholic and non Happy 80th Birthday, Neighbor Tess! Hosting this special event was an honor. Link to comment Share on other sites More sharing options...
Pat Posted June 27, 2010 Share Posted June 27, 2010 Peach salsa Guacamole Tortilla chips Fajitas leftover sirloin, grilled red and green bell peppers, and white onion flour tortillas Corn on the cob with butter Link to comment Share on other sites More sharing options...
monavano Posted June 27, 2010 Share Posted June 27, 2010 Cold seashell pasta salad with spinach, arugula, prosciutto, peas, and a homemade buttermilk-chive dressing. Delicious! From the most recent Cooking Light magazine - they have a feature on entree salads, and they all look really good. Wheat dinner rolls Thanks for reminding me about those wonderful salads in this month's issue! I made the seashell pasta too, and used fresh shelled peas from the Arlington market, some leftover spiral ham from Easter (freezes well) and shallots vs. garlic. Amazing, delicious salad-it accompanied store-bought cold fried chicken. Sometimes you just have to... Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 27, 2010 Share Posted June 27, 2010 Gunpowder Bison NY strip, on the grill Lentil, cucumber, grape tomato, and spring onion salad with red wine vinaigrette Baguette Homemade cherry pie Link to comment Share on other sites More sharing options...
lperry Posted June 27, 2010 Share Posted June 27, 2010 Mr. lperry drove back from a road trip through Georgia and brought a truckload of produce with him. Now I have to figure out what to do with ten pounds of genuine Vidalia onions (from Vidalia itself). Tonight we grilled. Veggie burgers Silver queen corn with butter and coarse salt Coleslaw with a Thai-style dressing Fresh blueberries and peaches Link to comment Share on other sites More sharing options...
Pat Posted June 27, 2010 Share Posted June 27, 2010 More tortilla chips with peach salsa and guacamole Leftover prime sirloin in a sauce of jus, red wine, and blueberries Leftover smashed potatoes with creme fraiche and chives Link to comment Share on other sites More sharing options...
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