Made Cornish hens tonight. Haven't made them in many years, and Signora V. has never had them. Stuffed 'em with chopped onion, parsley, sage, and rosemary (no thyme!). Steamed a bunch of string beans and covered them (sort of) with a country gravy. Cooked up a box of au gratin potatoes and added some salt, paprika and rosemary to that.
Quite nice. The Missus approves.
Since we're pretty much snowed in here, I made sure to stock up on essentials for us and the cat. We're definitely good for a few days.
Signor V.
Look's Great Signor...didn't u say u were going 2 mail me some of that??..lol..good job!!
Last night's dinner was an Irish favorite - beef braised in Guinness. (Signora V. is Irish-American) You'll find this on the menu in just about any Irish restaurant or pub that serves food. I have to say that ours is a bit better (IMO) because I more than doubled the Guinness. Otherwise I think it comes off tasting too close to a traditional American beef stew. This way, you really taste the Guinness.
And to hoodlum or anyone else who would like our recipes, if I have it on file I'll be glad to provide it. My files and notes are pretty extensive, though I have been known to improvise when the mood strikes.
Thanks, folks, for the kind words!
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
That looks delicious !!!!! Signor...How can u cook (and i'm 100% Irish)..w/ a foamy stout like Guinness (as I do for Irish lamb stew) ..w/ out the fat mixing into the brew...which means U MUST give me the recipe!!!!!
I didn't want to leave blood on your carpet...
Re: Tonight's Dinner
[Re: hoodlum]
#1004727 02/09/2109:16 AM02/09/2109:16 AM
That looks delicious !!!!! Signor...How can u cook (and i'm 100% Irish)..w/ a foamy stout like Guinness (as I do for Irish lamb stew) ..w/ out the fat mixing into the brew...which means U MUST give me the recipe!!!!!
This is basically Irish stew..but...I know u by now my friend...there is a twist somewhere..how do u thicken ur version?....any secret Signor spices? ...etc..etc...
Going for a traditional Ragu Bolognese tonight. We've been watching Stanley Tucci's series Searching for Italy on CNN and last night's episode ("Bologna") lit a fire under me. Had some ground veal in the freezer but I'll make do with bacon instead of pancetta. The version prepared on TV was basically an adaptation of the original Artusi recipe. Pretty much simple and basic. Can't get tagliatelle at any of my local stores within walking distance so I'll go with fettucine. (And what brand? Why, Luigi Vitelli, of course! )
Hoodlum - I'm gonna get my full recipe for you. The one I have in my computer files is taken straight from the Guinness website, but it is not the adaptation we make. So, I'm gonna dig out the paper printout version with my additional handwritten notes (and food stains).
Stay tuned.
Meanwhile, since it's Lent and Signora V. is Catholic, I've been making seafood dishes on Friday. Last Friday it was salmon (she likes hers well-done) with long grain & wild rice (courtesy of soon-to-be-renamed Uncle Ben's) and fresh string beans. Seasoned it before cooking with a bit of salt and fresh pepper then squeezed some lemon juice over everything on the plate. Went over quite well.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
The Bolognese was incredible. However, it's quite fatty, owing to neither the veal nor bacon being drained - they cook with the onions, carrot, celery and broth all in one pot.
I had no problems with it, but Signora V., being senza gallbladder, found that it, ah... came back to bite her.
Be warned.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
Going for a traditional Ragu Bolognese tonight. We've been watching Stanley Tucci's series Searching for Italy on CNN and last night's episode ("Bologna") lit a fire under me. Had some ground veal in the freezer but I'll make do with bacon instead of pancetta. The version prepared on TV was basically an adaptation of the original Artusi recipe. Pretty much simple and basic. Can't get tagliatelle at any of my local stores within walking distance so I'll go with fettucine. (And what brand? Why, Luigi Vitelli, of course! )
Hoodlum - I'm gonna get my full recipe for you. The one I have in my computer files is taken straight from the Guinness website, but it is not the adaptation we make. So, I'm gonna dig out the paper printout version with my additional handwritten notes (and food stains).
Stay tuned.
Meanwhile, since it's Lent and Signora V. is Catholic, I've been making seafood dishes on Friday. Last Friday it was salmon (she likes hers well-done) with long grain & wild rice (courtesy of soon-to-be-renamed Uncle Ben's) and fresh string beans. Seasoned it before cooking with a bit of salt and fresh pepper then squeezed some lemon juice over everything on the plate. Went over quite well.
Signor V.
Ur not Catholic? , Signor..LOL..but Italian?..does not sound correct..no matter..Sometimes I only comprehend what I was brought up 2 know...i'm very standard & old school..& when u say well done..geez....u mean it..b4 I zoomed in @ 1rst, I thought the fish was a piece of well done wheat toast...lol..sorry my paisan..cant stop laughing now..ur the best though....
The Bolognese was incredible. However, it's quite fatty, owing to neither the veal nor bacon being drained - they cook with the onions, carrot, celery and broth all in one pot.
I had no problems with it, but Signora V., being senza gallbladder, found that it, ah... came back to bite her.
Be warned.
Signor V.
Yes..looks good Signor....doing a al chitarra vongole blanc sauce ( did I get that right?)..//homemade spagetti w/ white clam sauce// 2 nite...sometimes I throw some rinsed sardines & capers in there too..4 an xtra salty bite.....CENTO brand makes an xcellent caper wrapped w/ anchovie product that is perfect 4 this adaptation....Garlicky & pepper flaked Broccoli Rabe on the side round out this simple but delish dish..maybe some garlic bread 2...
The Bolognese was incredible. However, it's quite fatty, owing to neither the veal nor bacon being drained - they cook with the onions, carrot, celery and broth all in one pot.
I had no problems with it, but Signora V., being senza gallbladder, found that it, ah... came back to bite her.
Be warned.
Signor V.
Yes..looks good Signor....doing a al chitarra vongole blanc sauce ( did I get that right?)..//homemade spagetti w/ white clam sauce// 2 nite...sometimes I throw some rinsed anchovies & capers in there too..4 an xtra salty bite.....CENTO brand makes an xcellent caper wrapped w/ anchovie product that is perfect 4 this adaptation....Garlicky & pepper flaked Broccoli Rabe on the side round out this simple but delish dish..maybe some garlic bread 2...
We're always up for salmon over here, but considering some of the prices per pound that I've encountered, I'm considering fishing for the damn things myself!
It would be interesting to hear (and see) from some of the GBB denizens regarding some of the dinner innovations they've come up with due to COVID.
I've been branching out and resuming my studies of Ancient Roman cuisine.
Tonight I'm making a variation (boneless breasts) of Parthian Chicken for Signora V. and me.
And yes, I'm using Hing (asafoetida) and while it does stink it doesn't smell quite as bad as some people say.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
We're always up for salmon over here, but considering some of the prices per pound that I've encountered, I'm considering fishing for the damn things myself!
It would be interesting to hear (and see) from some of the GBB denizens regarding some of the dinner innovations they've come up with due to COVID.
I've been branching out and resuming my studies of Ancient Roman cuisine.
Tonight I'm making a variation (boneless breasts) of Parthian Chicken for Signora V. and me.
And yes, I'm using Hing (asafoetida) and while it does stink it doesn't smell quite as bad as some people say.
Signor V.
This was my first time cooking salmon. I've had recipes for years but as you said, the price of salmon always kind of scared me off. But I decided to treat myself this week. Very easy to make and good too! I got mine frozen, 16 oz bags (4 fillets in each) on sale for $7 per bag (so $14 for 2 pounds/8 fillets of salmon ain't too bad). I'll cook 6 of them this week and have 2 leftover.
Amazing.... I wish we were all on the same block and could share as we do here.
Slow roasted some chicken wings on the Q today that were requested by my friends and family.
All were very happy.....slow and low is the way to do chicken.
Looks great DP! What kind of sides did you have with it?
Wife made the big three...potato, Mac and Cole slaw salads. We also hade some hot sausage on really good bread from our local baker who is from Brooklyn.
Thanks guys,,,, I slow roast them for hour and a half.
I make my own mixture of sauce that is widely approved here by friends and family.
I mix several store bought items that make a great unique flavor.
I use quarter a bottle of Masterpiece bbq sauce, half a bottle of kraft Hickory bbq sauce, one half cup of Franks hot sauce and a couple of shakes of Emily’s Cajun seasoning.
Mix in a bowl thinning with a quarter cup of water and go to town, I tend to add it on after a little roasting. Sometimes I thin half that out and use as a marinade over night and dress it while cooking as well a bit thicker when doing a whole cut up chicken. Did a cut up chicken today, will upload a pic.
Tonight it's Mongolian Beef. A Chinese-American restaurant staple that has nothing whatsoever to do with Mongolia.
There's a reason for this one: This past weekend, we made the long drive up to near Rochester NY for the wedding of Signora V.'s daughter (my stepdaughter). It was a crazy, Murphy's Law occasion - among other things, we got drenched in a virtual monsoon after everyone else had left the outdoor wedding site (in a state park) and we arrived at the reception venue looking like a couple of drowned rats...
But back to the food...
One night, we were so delayed in all the pre-nuptial prep that the only thing open for dinner at that hour was a P.F. Chang's restaurant. I had never been to one, but since it was literally the only the game in town, we gave it a try. It wasn't really that bad, but I thought I could do a lot better than the Mongolian Beef I ordered. I guess P.F. Chang's is to Chinese food like Olive Garden is to Italian cuisine...
Anyway, our 7 hour drive back on Monday took well over 8 hours due to a wonky GPS that, I'd swear, was possessed by the Devil. Signora V. had to hit the ground running the next morning as it was back to work for her - thank goodness she's working from home these days. But, she really didn't have any proper time to wind down from the previous five days. She had to leap in feet first and help with a lot of the last minute wedding details because it became neccessary that she offer up her expertise since she planned out our wedding three years ago.
But, I digress... As I write this she is sacked out a few feet away on the living room couch, totally exhausted. So, she was totally agreeable to my whipping up dinner which I am only too happy to do considering all she's been through.
Mongolian Beef with steamed rice. Photo (hopefully) to follow.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
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