LazBro
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Post by LazBro on Mar 28, 2024 9:47:07 GMT -5
Oooo, what about something with gochujang, sambal, or even kimchi?
I know kimchi isn't a sauce, but bread, plus kimchi, plus melty cheese .... I punch those numbers into my calculator, it makes a happy face.
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Baron von Costume
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Post by Baron von Costume on Mar 28, 2024 9:55:45 GMT -5
The Kielbasa I bought for this is from a little deli in the Ukranian part of town and it's so pungent my dogs run from across the house whenever I open the fridge.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Mar 28, 2024 9:59:37 GMT -5
Oooo, what about something with gochujang, sambal, or even kimchi?
I know kimchi isn't a sauce, but bread, plus kimchi, plus melty cheese .... I punch those numbers into my calculator, it makes a happy face.
hmm, a good thought. Sadly my close korean grocer closed. Will have to see if I can swing across town at lunch.
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Post by Floyd D Barber on Mar 28, 2024 17:41:49 GMT -5
The Kielbasa I bought for this is from a little deli in the Ukranian part of town and it's so pungent my dogs run from across the house whenever I open the fridge. Do they run towards it or away from it?
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Post by The Sensational She-Hulk on Mar 30, 2024 14:01:15 GMT -5
I'm making red beans and rice with a fennel, orange, avocado, and mint salad on the side tonight. The beans are currently cooking on the stove and making my apartment smell absolutely heavenly. I got a seal of approval on the recipe (our man J. Kenji Lopez-Alt) and a couple of tweaks from a born and bred New Orleanian, so I'm particularly excited. Plus, the leftovers will freeze beautifully. I'm trying to put by more nourishing meals in the freezer for when I'm busy on deadline.
Tomorrow I'm heading to my parents' house to make brunch - blueberry waffles, apple-cinnamon sausage, and pear bellinis - and then dinner. We're doing our first-ever Easter ham, having realized there is one still in the freezer from BFF's baby shower last summer, on the grill with a pineapple jalapeño glaze. Some kind of potatoes and asparagus to go with it, I think?
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LazBro
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Post by LazBro on Apr 1, 2024 8:09:59 GMT -5
Monday: Hawaiian plate lunch ... for dinner. The Hawaiian plate lunch is a combination of rice, a particular kind of macaroni salad, and choice of protein, often something like katsu or kalua pork. I'm going to take a stab at huli huli chicken, a grilled teriyaki of sorts. A fun excuse to use my charcoal grill. It's been awhile. The macaroni salad is "white folk pasta salad" to the max, with a sauce of mayonnaise, sugar, apple cider vinegar, black pepper, and that's about it. But I dunno. It's elementally satisfying. Honestly, I don't know if I want the huli huli chicken so much as I just want to make this pasta salad.
Tuesday: Since I'll have leftover rice, I'll do crispy chicken with rice and edamame. Mainly so I won't have to buy anything.
Wednesday: Dang, in the weeds already. Mrs. Bro is supposed to be giving me a new request for meal prep, so maybe I'll get one by here and can just eat that myself.
Thursday: Breakfast for dinner. Bacon, fruit, some kind of bread. Maybe pancakes since those were such a hit last time on the griddle.
Friday: Pizza
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Post by Liz n Dick on Apr 1, 2024 8:58:30 GMT -5
It's March's last gasp this week (I guess it's only fair because we had a nice week of very April weather a few weeks ago), with predictions of rain basically all week, a bit of snow/wintry mix tossed in, and highs in the low- to mid-40s. So I guess I can lean into one last week of very wintry cooking?
Monday: I've got a pileup of purple daikons in the crisper right now, so we'll have a mushroom-daikon stir fry tonight.
Tuesday: I discovered a little treasure trove of Snowcap beans in my pileup of Rancho Gordo stuff; these beans taste exactly like potatoes, so I think I'll do a Snowcap bean and bacon soup/stew of some kind. It's still just kicking around in my head right now.
Wednesday: After a winter of greens I couldn't keep up on, my farm boxes suddenly gave me buckets of root vegetables in the last two weeks. THINGS THAT WOULD HAVE BEEN NICE BACK IN THE TEETH OF WINTER COOKING, FARM BOXES. ::stern glare:: So anyway, I'm suddenly long on celeriac and parsnips (not to mention turnips and rutabagas, but those will probably end up in the compost if I'm being honest), so perhaps we'll have a meat-and-potatoes kinda dinner -- pork chops, celeriac mashed potatoes, and a parsnip gratin.
Thursday: I feel like I had a grasp on my plans for the full week, and now I have no idea what I was thinking of for Thursday. Uhhh... pasta?
Friday: Pancakes as per usual!
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Post by Pedantic Editor Type on Apr 1, 2024 9:33:54 GMT -5
We are having roughly the same weather as Liz n Dick this week - rainy with a touch of snow. Gross. Sunday: chicken pizza subs, tater tots Monday: street cart chicken, rice, naan Tuesday: Either enchiladas or creamy chicken-rice soup Wednesday: Tamales, beans, salad Thursday: Whichever we didn't eat from Tuesday Oh, and Friday I leave in the afternoon for a wedding shower in Indy, will return Sunday afternoon only to turn right back around and leave at the ass-crack of dawn on Tuesday morning for a work trip, so I MIGHT cook something easy next Monday, but otherwise - no cooking for me for a week.
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LazBro
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Post by LazBro on Apr 2, 2024 7:07:04 GMT -5
Monday: ...I'm going to take a stab at huli huli chicken, a grilled teriyaki of sorts. A fun excuse to use my charcoal grill. It's been awhile...
I love my pellet smoker and my flat top, but there really is nothing better for boneless, skinless chicken thighs than direct heat charcoal. Must remember to use my Egg more often. Great meal.
Also, because making rice and macaroni salad, cleaning a whole pack of chicken thighs, making a cooked marinade, running a charcoal grill, and folding five baskets of laundry wasn't enough to do, I decided I'd get a bread dough going so we could have a fresh loaf tonight. Pulled up my standard no knead recipe, which I always halve, because it fits our needs and my large mixing bowl a little better. And I did halve everything except for the water. "Wow, this looks wet. Oh crap!" Swiftly threw in another round of the dry ingredients. I'm sure it'll be fine, but the dough was threatening to bubble over the top of the bowl, pushing off the lid, so I had to fridge it to slow it down overnight. It'll be fine.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Apr 2, 2024 9:10:36 GMT -5
Ended up making five sauces and they got mostly demolished. God I ate so much cheese though. Did a sweet gochujang sauce that zinged super well with the beef. The Apricot Mostarda was great with the lamb lollipops. Then the italian verde and the salsa crema I did mostly ended up on the chicken and veggies. I used the mustard on multiple things but most people stuck with it on the kielbasa. Excuse me while I eat salad the rest of this week though.
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LazBro
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Post by LazBro on Apr 2, 2024 9:51:33 GMT -5
Monday: ...I'm going to take a stab at huli huli chicken, a grilled teriyaki of sorts. A fun excuse to use my charcoal grill. It's been awhile...
I love my pellet smoker and my flat top, but there really is nothing better for boneless, skinless chicken thighs than direct heat charcoal. Must remember to use my Egg more often. Great meal. In fact, I'm so happy with how it turned out, that I've just put out feelers to invite my family over for a future Saturday Hawaiian themed lunch. More of that grilled huli huli chicken, mac salad (which was also fabulous and just what I wanted it to be, took so many "chef snacks" while making everything else that I dang near ruined my appetite), rice, pineapple, and just to round it out, I'm going to attempt a smoked kalua pork. Just need to source banana leaves.
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LazBro
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Post by LazBro on Apr 4, 2024 13:46:23 GMT -5
Went a little nuts at the Wild Fork and bought: Smoked bison sausage Berkshire pork breakfast sausage links
Duck breast Jumbo shrimp And what I was ultimately there to get: sweetbreads. As in, cow thymus. Saw a recipe for direct heat grilled sweetbreads the other day, and since I got my charcoal grill out for the first time in months this week, I haven't been able to get that idea out of my head. The only place I've ever had sweetbreads is at The Moth, that date night restaurant I've mentioned a few times before, and at least in the hands of that kitchen, they are fabulously delicious. Can't wait to grill these up, though I'm hesitant to thaw them out, because... well, in case you've never seen them:
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Post by Pedantic Editor Type on Apr 4, 2024 14:39:34 GMT -5
*shudder* I would try the bison sausage, I'm not a huge duck fan, but organ meat is just right out for me. Ugh.
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Post by Liz n Dick on Apr 5, 2024 9:00:52 GMT -5
Yeah, I'm intrigued to hear how this goes, LazBro, but while I don't rule out eating organ meat, I'm disinclined to attempt to cook it myself. It sounds like a really fun adventure for you and your grill, though! (And I'll take some of that duck!)
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Apr 5, 2024 9:56:45 GMT -5
Ooh thanks for the reminder, I have some bison tenderloin steaks in the freezer I should eat.
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Post by The Sensational She-Hulk on Apr 5, 2024 12:58:52 GMT -5
I can't say as I've ever had sweetbreads. But I really like tripe and tendon, especially in pho, so I'm open to it. Plus, I think chicken livers are basically ambrosia from the gods. (Either I'm super iron-deficient or have amazing taste in offal.) Let us know how it goes, LazBro !
I've eaten my fill of red beans and rice for quite some time, so the leftover beans went into the freezer in individual portions last night. I am very pleased with how good they were! They really scratched that itch.
Tonight I'm making some mac and cheese with the leftover Easter ham chopped up and added in, with my remaining blood orange/fennel salad on the side.
I pulled out a portion of my Mississippi-ish pot roast from the freezer to have tomorrow or Sunday with a baked sweet potato and an endive salad.
Not too sure what else I'll do this weekend. I've got homemade spanakopita in the freezer too, plus Greek salad dressing for the endive. That might be an option.
My neighbors very kindly gave me a bag of the biggest carrots and sweet potatoes I have ever seen in my entire life. Like, the carrots could double for Buffy's vampire stakes, that's how huge they are. I've got a jar of korma sauce lying around, so I might decide to make a veggie korma with some onion as well. Or maybe I'll do a soup of some kind? Hm. I am oddly devoid of ideas lately.
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Post by Liz n Dick on Apr 5, 2024 13:10:34 GMT -5
My neighbors very kindly gave me a bag of the biggest carrots and sweet potatoes I have ever seen in my entire life. Like, the carrots could double for Buffy's vampire stakes, that's how huge they are. I've got a jar of korma sauce lying around, so I might decide to make a veggie korma with some onion as well. Or maybe I'll do a soup of some kind? Hm. I am oddly devoid of ideas lately.
My winter CSA has been giving me the most absurdly huge carrots this winter, too! Like, they're as big as my forearm. Just colossal! And I'd normally be wary of carrots that big, figuring what they lack in flavor they're making up in size, but no. They've been the most consistently sweet and delicious carrots I've ever had. Absolutely fantastic! I hope your neighbors' carrots are equally good!
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Post by Floyd D Barber on Apr 7, 2024 15:30:42 GMT -5
Yesterday was the Greatest Annual Event in American Capitalism, the Ramsey Illinois Community Auction, and we were able to buy a stainless steel Hobart Vulcan six burner commercial electric stove/oven for the main kitchen at the schoolhouse we are remodeling. Since we are planning to get solar power we are keeping our eyes open for deals like this on electrical appliances. Right now the plan is for me to hopefully rebuild the six burner commercial propane stove that came with the building for the second kitchen since we plan to keep a propane tank for backup use.
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LazBro
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Post by LazBro on Apr 8, 2024 7:36:09 GMT -5
The week is planned and also pretty dang cheap!
Monday: Tonight's the night. Grilled sweetbreads with lemon, and because in my experience sweetbreads are very rich, I'm going to serve with a tangy arugula salad. Not sure the exact make and model, but I've got about a million vinegars in the pantry. I'll figure something out.
Tuesday: Spaghetti with meat sauce, salad, bread.
<Mrs. Bro leaves for a 5-day trip on Wednesday, but this doesn't affect meal planning at all.>
Wednesday: Burgers on the griddle. Going to do Oklahoma fried onion burgers for myself, simple cheeseburger for the boy, and my daughter will probably just want a sandwich.
Thursday: Friday is weird, so I'll do breakfast a day early with waffles and/or pancakes, bacon, fruit.
Friday: Not only will the Mrs. be gone, but my daughter has Scout camp all weekend, so she too will be gone. Just me and the boy, so I'll give him his pick of restaurant. 98% chance he chooses Freddy's, which is a fast food burger chain with frozen custard. Closest to a Culver's or maybe a Steak n' Shake, though it doesn't have servers or SnS's broad menu.
Saturday: Back over to my MIL's house to cook for the family again. Not sure what I'll be making this time. It's not up to me. I don't pick the menu. I'm just the cook.
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Post by Pedantic Editor Type on Apr 8, 2024 8:18:37 GMT -5
I made deli chicken Hawaiian roll sliders last night and we're having tacos tonight and then I'm gone again till Thursday night.
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Post by Liz n Dick on Apr 8, 2024 8:34:00 GMT -5
I'm feeling a bit of a malaise about cooking these days; I don't have a lot of inspiration, and when I do have inspiration I get to the zero hour and have no interest in actually doing anything about it. Ho hum. So I'm trying not to aim high this week, so I don't add shame and self-recriminations to the crushing feeling of "Every day? I have to think of what to eat on ALL the days?!?" tedium.
Monday: Last call for butternut squash risotto this season! I might -- but let's be honest, likely won't -- also make an effort to prepare some kale to go with it, because I've composted a ton of kale in the last few weeks and should really make more of an effort.
Tuesday: It's going to be a beautiful day, so I proposed to Hugs that we take a nice, long walk after work to enjoy the great weather. Yeah! Just to enjoy the great weather! That's the ticket! It's totally not a plan devised to have us out of the house until it's juuuuust a bit too late to start dinner prep, so instead we have to go out to get burritos. ::shifty eyes::
Wednesday: I finally got around to looking at this quarter's Rancho Gordo Bean Club shipment this weekend. There are Rio Zape beans in there and they suggested a recipe for those with brown rice, roasted sweet potatoes, and a "green sauce" of yogurt, cilantro, allium, and lime (I have green garlic, so I'd be subbing that for the garlic and green onions in the recipe). I was going to do this for dinner on Monday when it's just Boomer and me, because Hugs doesn't like sweet potatoes, but when I described it to Boomer Hugs was all, "I'd love to have that, but I'll just skip the potatoes!" So that's Wednesday now.
Thursday: Cheese platter.
Friday: Pancakes.
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LazBro
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Post by LazBro on Apr 9, 2024 9:44:10 GMT -5
Monday: Tonight's the night. Grilled sweetbreads with lemon, and because in my experience sweetbreads are very rich, I'm going to serve with a tangy arugula salad. Not sure the exact make and model, but I've got about a million vinegars in the pantry. I'll figure something out. Folks, I did it. Pictures after the jump, but be warned: the first one is gross. Like, these things do NOT look good raw. They didn't trigger my gag reflex or anything, but oh buddy these are the low end of foods I want to be handling.
And the result? Very good, if not revelatory. I've got some ideas for next time, and there WILL be a next time. The main things will be to season even more aggressively and to give it even more time on the fire. I grilled them for 25-30 minutes over charcoal and hickory, and got a nice brown crust, but given the time I probably could have kept pushing it. Another 10 minutes or more, easy. More crust, and more internal rendering. Some of the thickest bites were still a little chewy, and organ chew is more ... distressing, than meat chew. Really liked the flavor though. Rich, not at all mineral-ly, which I'd heard can put some people off, and honestly kind of mild. I've been trying but can't quite place the texture. Like a fatty piece of meat, I guess, but not like fatty brisket or steak. Closer to very tender tripe or chicharrones when they're served stewed and not as cracklins. Yeah, I think that's it. If you've ever had stewed chicharonnes (pork skin and belly), the texture was very close to that, only with a crispy exterior. Anyway, from raw to cooked to plated after the jump: Yuck!
Nothing a hot fire can't fix. On the board and ready for slicin' Dinner time!
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Post by pantsgoblin on Apr 11, 2024 15:01:16 GMT -5
Tonight:
Basically, deconstructed California sushi rolls with combined avocado-wasabi (the real stuff, hombre, from freeze-dried Japanese powder), crab, and seaweed on brown rice cakes.
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LazBro
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Post by LazBro on Apr 15, 2024 8:31:48 GMT -5
Hearing about all the rich, heavy, and acidic foods they tried on vacation when you can't get them to eat your fucking oatmeal.
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LazBro
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Post by LazBro on Apr 15, 2024 8:47:22 GMT -5
Once more into the whatever:
Monday: Breakfast for dinner with steel cut oatmeal (gotta restock the freezer), bacon, sausage, English muffins, and eggs for me. Going to try those Wild Fork breakfast sausage links. Honestly don't know how much better they can be than your standard store bought stuff, but they weren't expensive or anything. That's the cool thing about Wild Fork*, they have weird stuff but normal grocery store prices. Sometimes cheaper.
Tuesday: Excited for this one. I made Chef John's gyro meat recipe on Sunday. Because few home cooks have vertical rotisseries, in Chef John's version you make the gyro mix, bake it, cool it completely (ideally fridged overnight), then slice and fry it up in a pan. Since it's basically a very simple but highly seasoned meatloaf, I decided to nudge it just that little bit more and cooked mine on the smoker, which has the added benefit of keeping the cooking of this exceedingly aromatic meat outside. I will likewise finish the cook outside on my flattop. I'm also going to make my World's Best Hummus, cooked off the beans for those yesterday, and my favorite naan-like flatbread recipe. And I think I have some pickled red onions already, so yeah, all in a tremendous amount of work, and I can't wait. Will serve myself as either a wrap or a plate, undecided, with feta, kalamata olives, fresh tomatoes, and all that other stuff I said. Rice.
Wednesday: Pasta night. Cheese tortellini with tomato sauce. Salad. I had some leftover arugula from sweetbread night, which I of course turned into pesto. I'll do more of a pesto sauce for myself.
Thursday: I don't know yet. I pulled a meal's worth of chickpeas from the pot when they were tender-firm, perfect for serving in a dish but still too firm for hummus, so maybe I can employ those somehow. I'll have leftover rice from Tuesday as well .... chickpea tikka masala? A personal favorite, but what about the kids?
Friday: N/A. We're doing a poker night at their grandmother's house. My daughter has already built a full menu of mocktails and she's excited to play bartender.
*Not a shill, I swear.
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Post by Liz n Dick on Apr 15, 2024 9:13:17 GMT -5
It's a short week for me, as we're heading down to Baltimore on Thursday evening for a needlepoint weekend. Until then...
Monday: Ham, kale, cheddar frittata with spaghetti noodles in it.
Tuesday: I recently impulse-bought a sampler pack of mustards from a place in New Mexico -- there are five flavors ranging from green chile to, like, garlic-pecan or something like that. Hugs said she wants to try them on grilled sausages, and we are having nice weather the next couple of days, so let's do it! I'll make a pasta salad to go with it.
Wednesday: Chicken-leek pasties, so we have leftovers heading into next week when we're back from our weekend away.
Thursday: Bringing a cheese/cured-meats picnic to the hotel room!
Friday-Sunday: The only problem with our needlepoint weekends is that the social dynamic normally involves us all hanging out for dinner after the classes, but the host is one of those people who doesn't really like food, so the restaurant choices are always dismal. Pray for us.
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Post by Pedantic Editor Type on Apr 15, 2024 9:19:05 GMT -5
Back to a relatively normal food schedule:
Sunday: Nashville hot chicken sausage sandwiches, tots
Monday: Chicken nachos, salad
Tuesday: Chili, cornbread
Wednesday: taquitos, beans, salad
Thursday: stuffed shells, garlic bread, salad
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Post by The Sensational She-Hulk on Apr 15, 2024 9:46:39 GMT -5
Friday-Sunday: The only problem with our needlepoint weekends is that the social dynamic normally involves us all hanging out for dinner after the classes, but the host is one of those people who doesn't really like food, so the restaurant choices are always dismal. Pray for us. You're more than welcome to join us for Mr. BFF's birthday party on Saturday evening! It will involve real food that is delicious, in part because I am bringing something. I don't know what that thing is yet because it will depend on how my work week goes, but I can make sure it has a little cat hair for you two so you don't get too homesick.
I do like the idea of sausages this week, although I don't have access to a grill here. I mean, I do, but I'm not walking a quarter of a mile with a bag of charcoal just to grill two links of sausage.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Apr 15, 2024 9:50:24 GMT -5
Once more into the whatever:
Tuesday: Excited for this one. I made Chef John's gyro meat recipe on Sunday. Because few home cooks have vertical rotisseries, in Chef John's version you make the gyro mix, bake it, cool it completely (ideally fridged overnight), then slice and fry it up in a pan. Since it's basically a very simple but highly seasoned meatloaf, I decided to nudge it just that little bit more and cooked mine on the smoker, which has the added benefit of keeping the cooking of this exceedingly aromatic meat outside. I will likewise finish the cook outside on my flattop. I'm also going to make my World's Best Hummus, cooked off the beans for those yesterday, and my favorite naan-like flatbread recipe. And I think I have some pickled red onions already, so yeah, all in a tremendous amount of work, and I can't wait. Will serve myself as either a wrap or a plate, undecided, with feta, kalamata olives, fresh tomatoes, and all that other stuff I said. Rice.
I'm interested to hear how this is, especially smoked, sounds like something I want to try. I have no clue what I'm going to eat this week. Should go healthier since I basically lived at the curling club last week and had too many fatty greek burgers. It's supposed to go from beautiful back to early spring weather later in the week so may have a last run at winter soup to try out the soup mug I threw on the wheel that turned out amazing. Other plans: Chicken Caesar, Grilled Cheese Night Then next weekend is my parents makeup birthday dinner since they're away for the actual date. I'm leaning towards the gochujang roast chicken again as my dad loves that recipe but may see if I get inspired as the week goes on.
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Post by Liz n Dick on Apr 15, 2024 9:56:21 GMT -5
You're more than welcome to join us for Mr. BFF's birthday party on Saturday evening! It will involve real food that is delicious, in part because I am bringing something. I don't know what that thing is yet because it will depend on how my work week goes, but I can make sure it has a little cat hair for you two so you don't get too homesick.
I do like the idea of sausages this week, although I don't have access to a grill here. I mean, I do, but I'm not walking a quarter of a mile with a bag of charcoal just to grill two links of sausage.
HAHAHAHAHA! It's that attention to detail that makes you such a great host!
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