Posted on 01/13/2017 9:49:12 AM PST by Yaelle
Totally get that. I used to be able to clean the cake table in a gourmet restaurant (in my chefing days) by EATING the messy bits of cake I cut away. And never gain an ounce!! Gone are those days. Youth is wasted on the young!
This is what I made tonight:
Thai Chicken Pasta
1 pound chicken
2 tbsp chili oil
1 carrot, julienned
1 tbsp garlic
2 zucchini, in 1/2 circles
10 ounces linguine
1 red bell pepper, julienned
2 1/2 tsp curry powder
1 tsp peanut butter
1 tsp cumin
3 tbsp soy sauce
1/8 tsp cayenne
2 tsp cornstarch
3 tbsp water
2 tsp sesame oil
Prepare moist chicken* and slice. In a large pan, heat chili oil. Add garlic and veggies and cook for 5 minutes. Add soy sauce, cumin, curry powder, cayenne, and peanut butter. Mix cornstarch with water and add to pan. Cook until thickened. Add chicken, additional pasta water, and heat. Add cooked pasta and mix. Add sesame oil to each serving or to the pan.
*moist chicken breasts are put into simmering water covering them by 1-2” for 5 minutes, then turn the heat off and let set 10 minutes. They should be just a tad pink in the very center so that reheating cooks them thoroughly but the slices stay moist.
Sounds like you had quite the Shabbos dinner tonight! Mmm.
Oh, he’s six! So cute, they are brutally honest, and frankly after the last 8 years, honest is quite refreshing!! I was wondering, though, if maybe you were feeding a young teen boy... they are never full!
Oh. My. Gosh. Those freckles. His little face. Awwwwwwwwwww!
This is what I wanted, earlier, a pic!!! But I left the house and didn’t see it then! He is absolutely too cute. Those big puppy paws. Makes me want one! They are too much work, though...
You have to really really research before you buy a slow cooker. Mine is almost too low on low so I use high a lot. I did use low today and it was fine, and no one is dead .... yet. We just ate though, the night is young.
All of them have SOME PROBLEM. The one I have does let some fluid evaporate, especially when making bone broth for more than 24 hours. I have to add more water and I shouldn’t have to.
Good he is crate trained. Or learning. They are very smart hunting dogs. Could he be any cuter?
It was very different from red chili for some reason. I did use the chicken thighs, and added some white wine - I kind of mixed both recipes I was looking at. Absolutely delicious, spicy, warm. Just what the doctor ordered. Good thing the doctor never showed up so we could eat it. ;)
“They are very smart hunting dogs.”
None better! We’re ‘refreshing’ the herd, so to speak, with the littler from earlier this year, and this new pup.
Beau lost his two best dogs this past year; natural causes. He has one more from that bloodline that’s STILL good, but will not live much longer. Nothing wrong, but these dogs work HARD treeing Raccoon and Black Bear, and after about 12 years, they’ve physically had it.
This newest pup (Seneca) is a, ‘Cryogenic’ pup that’s from his long-deceased Tucker dog, so he’s pretty special. Oh, and he seems to KNOW it, LOL! We joke that Seneca is, ‘his own Grandpa’ genetically. ;)
The Hunting Dog World is a whole ‘nother world; I’m learning a lot, but so far most of it is the grunt work of feeding them and cleaning up after them. Maybe one day I’ll have my own dog to hunt...
...and SHE will kick butt! :)
I haven’t tasted anything better than Montreal steak seasoning. I have a Jaccard meat tenderizer. Depending on the meat, I will use it first, sprinkle the Montreal seasonings, sear in a pan with olive oil and then put in a 265 degree oven until there is an internal temperature of 145. Remove from oven and let it sit in its juices for a couple of minutes.
I’m having a “meatless Sunday”. I’ll make some vegetarian chili, using the Pioneer Woman’s recipe, with one small change. Her recipe calls for zucchini, but I’m not fond of zucchini in my chili. So I’m going to swap it out for some corn instead. I think it’s going to be good! Pioneer Woman has never steered me wrong.
San Antonio is warming up to the mid-70’s tomorrow with rain... I think our cold spell is over for now.
This isn’t a marinade...but it is an Iowa “staple” and has been around since the 40’s; every long-lived Italian family restaurant has a version. When people visit from out of town, they generally fall in love with the dish.
It’s basically steak fried in butter and finished with a garlic/herb sauce that depending on the recipe includes wine and/or cream.
Google “Steak de Burgo” to see a few variations...here’s the most famous:
Johnnie’s Vets Club Steak de Burgo
Steak de Burgo is a popular steak on restaurant menus in central Iowa.
Shared by Recipe4Living
Ingredients
2 beef tenderloin steaks (4-1/2 oz. each)
2 oz. butter, melted
2 oz. half-and-half
1/4 tsp. garlic paste
1/8 tsp. oregano
1/8 tsp. sweet basil
1/2 oz. sauterne wine
Directions
Cook steaks to desired doneness over medium heat in 6-inch cast iron skillet. (3/4-inch steaks take 7 to 9 minutes total cooking time for medium-rare to medium doneness; 1-inch steaks take 10 to 13 minutes total cooking time for medium-rare to medium doneness.) While steaks are cooking, combine garlic paste, butter and half-and-half. When steaks are cooked to preference, shut off burner. Pour butter mixture over meat. Sprinkle oregano and sweet basil over top of steaks and add wine. Serve immediately.
Makes 2 servings.
Thank you!
That sounds good! I’ll try it Sunday.
That sounds good too.
This is a great lamb stew. I used just a bit of sugar, not the 1/3 cup as per the recipe. Food and Wine has other great winter stews at this site:
http://www.foodandwine.com/recipes/moroccan-lamb-stew-noodles
Well, for a Catholic, it was pretty good. The potato pudding was a little dry because, unbeknownst to me, I should not have gotten rid of the excess water from the potatoes. That’s for potato pancakes, not kugel. Next time, I would substitute butter for vegetable oil or a mixture of olive oil/butter for taste.
It was absolutely stunning to look at though.
Thanks for the chowder recipe. I am going to make it.
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