mike.foodguy(You kidding? Mike)
- Michigan
- Member since 2007
- Total posts 6
- Total comments 13
What a wonderful hearty breakfast that would make. Looks great!
Only a week into harvest and I'm already tired of garden tomatoes. Tonight it's Kiolbassa brand smoked beef sausage faux burnt ends, baked garlic & butter summer squash, and a can of Busch's baked beans. Fresh cantaloupe for dessert.
No, but the marinade was the same for both.
So I marinated some boneless chicken breasts and pork chops in key lime juice and an Adobo spice mix for about 5 hours, then grilled them gently on a covered charcoal grill. The aroma was incredible but the taste was something else...bitter and limey. I refrigerated the leftovers (much more than was eaten). Any ideas for a recipe that will mask or draw-out some of the bitterness of that leftover meat?
Find a nice piece of beach and a good local caterer.
Labeled "steak" by the butcher that did the processing, these are more like small medallions cut about a half-inch thick. My plan is to dust them with seasoned flour and do a quick pan-fry. What kind of rustic starch or vegetable should I pair with them?
I'm not a raw cheese fan but offered to construct a cheese and fruit display with a dessert theme. Which cheese varieties are best?
I'll have a post-Super Bowl report. Leaning toward the boiled egg whites and thick potato chips.
That's what I'm talkin' about. Thanks!
I'm making some French Canadian pork creton (think lumpy pate) but my wife's gluten-free diet nixes the normal cracker or toasted pita that I spread it on. Any ideas? Don't say celery. Thanks.
That explains it. I was gifted some Laguiole wannabe steak knives and wondered what was up. BTW jhamiltonwa, I have your Laguiole corkscrew thanks to a gift card from a high-end kitchen store. It collects dust while I use my $5 tool. My wife favors Australia Shiraz, so I don't use either very often.
Anyone ever made Ina Garten's Lobster Pot Pie? Me, not yet but I get light-headed thinking about it. Check it out.
I want a simple, throw-together-in-the-morning Jambalaya that will be ready at the end of the day. Any reason I can't dump a box of Zatarain's, water, butter/oil, and meat in the Crock Pot?
I would be leary of making cornbread stuffing a day ahead. If you introduce liquid to the mix the bread could lose its texture. However, baking the bread early is fine. If you store it unwrapped in the refrigerator it should get nice and dry and easy to work with.
What a great idea. Maybe some root vegetables in the pot and a not-too-thin layer of fruity, dense sausage dressing on top. When it gets too brown cover it loosely with foil. Good luck.
If you're going to buy McCormick's look for the ROASTED Cumin. It's in the glass jar.
Saute the couscous in butter to brown first then just throw the cut-up asparagus in whatever liquid you're using to finish off the couscous.
Habitant is also a term used for 'farmer' in french Canada. My grandmother made this yellow pea soup from scratch and could only buy the dry yellow peas when she returned to Quebec for vacation. The canned variety is an excellent substitute, but the addition of ham or bacon, ground black pepper, and some oyster crackers make it almost perfect. I recommend it.
What's the proper ratio of grated cheese to milk (in order to melt together to pour over the macaroni)? I'm normally a dry mac & cheese guy.