MadMonk,
After that comment, I'm convinced that you aren't "Mad"!
C. T.
Duh! He's definitely nutz.

BUT (notice the big but)

YOU must be mad! Who'd spend $500 to make a bowl of chili and
not include Fritos in the recipe?

OY! You're mad!

Prunepicker,
I don't use fritos in chili, but I suppose it could be an optional item on the table. Since I live alone, and even when my wife was still here neither of us wanted fritos in our chili. Crackers, sometimes, fritos, no.
C. T.
Duh! He's definitely nutz.

BUT (notice the big but)

YOU must be mad! Who'd spend $500 to make a bowl of chili and
not include Fritos in the recipe?

OY! You're mad!

Most of my cooking involves incorporating whatever we have available in the refrigerator and pantry and I rarely follow a recipe from someone else exactly to the letter. Last night my wife suggested giving a try at what appears below. In this case, I followed the directions exactly, except for giving the entire thing an extra five minutes, semi-covered, at low heat to make sure the chicken and potatoes were completely done.

Now I have to figure out what to do with the leftover coconut milk in the 13.5 can. Maybe a version of this using tilapia or something . . .

It rated Five Stars on the cooking website on which it was posted. I'd give it Six Stars. Maybe Seven.

Chicken with Potatoes, Peas & Coconut-Curry Sauce

Ingredients
1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground pepper
2 Tbs. vegetable oil; more as needed
1/2 medium onion, finely diced (to yield about 1/2 cup)
1 Tbs. minced fresh ginger
2 tsp. seeded, minced fresh jalapeño
1 Tbs. sweet curry powder (not Madras or hot)
1 cup homemade or low-salt chicken broth
1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
5-1/2 oz. can coconut milk, well shaken
1/2 cup frozen peas
2 Tbs. roughly chopped fresh cilantro

Instructions
Trim the chicken and slice on an angle into 3/4-inch pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it's hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.

Here's a link to the webpage (with pictures and everything)
Chicken with Potatoes, Peas & Coconut-Curry Sauce (http://www.finecooking.com/recipes/chicken-with-potatoes-peas-coconut-curry-sauce.aspx)

Where'd you get your curry powder? From a can? What kind?

for anything spice related, i recommend savory spice shop on north western. great place. -M

Is it normal for a thread to make you salivate heavily?

Is it normal for a thread to make you salivate heavily?

Perfectly normal.

As far as the choice of "Curry Powder" involved in the Kwik-N-EZ (ONE SKILLET!!!) dish described above, my wife did the grocery shopping this time and bought a package of that $10.00 a pound "Organic Smart Chicken" instead of something I would have picked up from "Pilgrim's Shame" or some other inferior chicken packager, at less than half the price. To make up for that she bought this little, tiny, mini-saltshaker container of whatever the "house brand" Curry Powder is. She said, "I think this is just the right size for curry powder." I agreed: There are probably three or four containers of old, more expensive, Curry Powder in the cupboard waiting to become landfill fodder.

It tasted fine to me and helped me to remember that three teaspoons equal one tablespoon as I was "staging the ingredients"* for the cooking part. (a teaspoon just fits into the mini-shaker).

*a.k.a. "meece ahn plaz"-(eeng)

Mom's roast

1 3lb frozen solid roast removed from packaging
season garlic power and salt
wrap in aluminum foil

Cook at 300' for 2 1/2 hours.

Incredible

We just picked up a simple turkey breast (in reality, my wife did) from Archer Farms (at Target) for the late feeding of the already overstuffed on Thanksgiving. It works on the same theory: Thaw and Cook in one step. The best turkey I ever enjoyed was a differently seasoned one (from the same packager/same store) a couple of Thanksgivings ago.

Of course, I plan to cook one, humble, pork tenderloin--as a side protein--in case visitors are extra hungry. =)

Jiffy Cornbread will definitely be there as one of the three side bread alternatives.

https://scontent-b-dfw.xx.fbcdn.net/hphotos-ash3/993733_10200729686236507_1812534526_n.jpg
Pork 'n 'Taters w/ Beans

The Pork

Ingredients:
1 pork tenderloin thouroughly trimmed
Chef Paul's Pork and Veal Magic
Worchestershire Sauce
Olive oil

Method:
Prep, season and marinate tenderloin (30 min. to 1 hr. or more). Remove from refrigeration 30 min. before cooking time if you opted for longer marinating. Heat some oil in an oven-proof skillet to smoking point. Sear pork for 5 min., flip and place in a 400-deg. oven for 5 min. Flip again, cook for another 5+ min. and/or until internal temperature of 141-deg. is reached. Remove from oven, tent with foil and allow to rest for about 5 min. before slicing (on an angle) and plating.

The 'Taters

Ingredients:
Baby Gold Potatoes
Chicken Broth (reduced sodium)
Dill Mix (dried dill w/garlic)
Chopped parsley (optional)
Butter

Method:
Put enough potatoes in a pan (with a lid) to cover the bottom of the pan in a single layer. Add enough chicken broth to cover potatoes halfway. Put lid on pot, bring to a boil, reduce heat to low-medium and simmer for 15 min. Remove lid, add one or two T. of butter plus Dill Mix. Cook, uncovered, until liquid is nearly gone. Remove from heat and allow to sit until ready to plate.

The Beans (Vegetable Side)

Ingredients:
Green beans
Shallot
Mushrooms (sliced)
Garlic (chopped)
Salt and Pepper
Olive Oil
Butter
Thyme (dried or fresh is ok)
Ponzu Sauce (alternative to Mirin)

Method:
Steam green beans until just tender (about 10 min. or so). Remove from heat. Meanwhile (over medium heat) sauté sliced mushrooms (seasoned with salt, pepper and thyme), in a skillet, with some olive oil and butter. Add shallot (sauté). Add garlic (sauté). Add green beans to skillet to rewarm and splash in some Ponzu Sauce. Mix well. Reduce heat to warm until ready to plate.

The Garnish (for more green and a little crunch)
Coleslaw Mix
Guy Fieri's Creamy Carolina Coleslaw Dressing

The Bread
Jiffy Cornbread per package directions.

Plating
Slice the pork tenderloin on an angle and place three slices on each plate.
Place three or four potatoes on the plate.
Place the green bean/mushroom mixture over the pork and potatoes
Put a little coleslaw mix on the plate and drizzle with a little bit of the dressing.

It is acceptable to put a spoonful of cottage cheese on the plate as well.

Put a nice wedge of the cornbread on the plate (if there is room) or put it on a small, separate plate.

The plating of "seconds" is strictly up to the diner. =)

Tablescape and Photograph c/o My SweetHeart

Edited to Add (in honor of Abraham Maslow, his famous pyramid, et.al.) . . .
J2xM95lUKZg
(with a quick tip o' the hat t' Shel Silverstein, btw)

I made the curry recipe, above, yesterday and substituted some tilapia filets for the chicken. It was marvelous, but I like fish. All I did was make the curry sauce in one skillet, heated some oil in another (oven-proof) skillet, seasoned four (thawed) tilapia filets with some salt and pepper, cooked them for four minutes on the stovetop, put them into a preheated 400-deg. oven for another four minutes then right into the curry sauce to hold until plating.

I also made some Vigo brand yellow rice that went on the plate first and was covered with a filet and some of the curry sauce. I like the Goya yellow rice and the Zatarain's version also, but I think I like the Vigo brand the best.

We didn't have any naan (bread) so I substituted tortillas.

This is definitely a do again recipe.

Tonight, I'm going to make a simple, but very tasty side dish using the leftover half of a butternut squash that's in the refrigerator. All you do is peel the squash, cut it into 3/4" cubes, toss them in some oil, and put them on a baking sheet. You then take some of those baby gold potatoes (from the $3.99 bags), cut them in half, toss them in some oil and put them on the baking sheet with the squash. Toss a few whole, unpeeled, garlic cloves and some red onion wedges in the oil then to the baking sheet. Season everything with some salt and pepper and place in a 400-deg. oven for fifteen minutes. At that point, flip and stir the vegetables and return to the oven for another 15 min. If you have some fresh herbs such as thyme or rosemary they can be added to the mixture before it goes in the oven. This is quick, easy, colorful and delicious with just about anything. Tonight it is going to accompany a rotiscerre chicken. (wish I could remember how to spell rotiscerre correctly =)

Here's that Squash and Potato side dish, straight out of the oven waiting to go into a serving bowl.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-ash3/1461073_609567872423815_1937641060_n.jpg

Here's the mice en place (mess in place) from prepping the homemade, not from a bag, coleslaw.

https://scontent-a-dfw.xx.fbcdn.net/hphotos-prn2/1470193_609570152423587_1810357698_n.jpg

And here is everything on the table at Al Fresco's ready to be plated up, family style. That's a cut-up rotiscerre chicken from Walmart. It is the only thing that I'm willing to go in there to buy. Oh!: The rolls in the bag? Ingrid's Kitchen.

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/1424374_609571259090143_915052262_n.jpg

And here is everything on the table at Al Fresco's ready to be plated up, family style.

looks good... my compliments to al. -M

Here's how to create the most illusive meal on the face of the Earth.
The reason it's illusive is because of the misconception that it's very
difficult to make this dish.

Here are the secret instructions.

2 1/2 cups dried pinto beans (soaking is a myth) Hey, make sure there's
no clumps of dirt or deformed beans.)
3/4 cup of chopped onion. 1 medium onion (medium is subjective)
6 cups cold water, tap is fine
1 smoked ham hock (size doesn't matter unless you're doing a cooking
show.)
1 teaspoon salt Seriously, that's all.
1/2 teaspoon pepper

From approximately 6 feet throw the beans into a pot. Toss in the
rest of the ingredients. Sweep the floor and wipe counter top. Put the
contents, including unrecognizable seasonings, into the pot.

Toss the water into the pot and add enough to make 6 cups.

Wipe counter top.

*Bring to a boil (the ingredients in the pot and not the counter top)

Reduce to a simmer (just enough to cause the liquid to bubble a little.)

Cook 3 to 4 hours. Add water as necessary.

Serve with Cornbread and buttermilk. Pepper sauce is optional.

Eat. Smile. Fart exuberantly.

Repeat.

This is a "no way it can fail" recipe

*this can be duplicated in a crock pot. Cook all day on low.

Part II of the Illusive Dinner

INGREDIENTS:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch
square pan. (pi are round, cornbread are square) A cast iron skillet
is best but anything will work and the results will be phenomenal.

2. Melt butter in large skillet. Remove from heat and spread butter all over
the inside of the skillet. In a big bowl stir in sugar, add eggs and beat until
well blended. Combine buttermilk with baking soda. Stir in cornmeal, flour,
and salt until well blended and few lumps remain. Pour batter into the
prepared skillet.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick
inserted in the center comes out clean.

This is similar to Pioneer Pie's recipe, only better. Very cake like.

Plating? Only if it makes it to the plate.

Question... why do I eat out?
Answer... not no mo'.

I take a measure of pride in my “scratch made” Pomodoro Pasta Sauce. Today, however, I was suddenly seized by a craving for spaghetti and didn’t want to invest the time nor the effort involved in doing my “regular” spaghetti dinner (see, “Rustic Spaghetti” above). So, instead of going that route, I made a quick stop by Buy For Less, on the way home from work, and grabbed a jar of Prego plus a jar of mushrooms. The rest of the ingredients were either in the pantry or the ‘fridge. Then I threw this together.

I hate to admit it, but it was really, really good. And fast.

An Homage to Italian Fast Food

Ingredients:
One jar Italian Sausage and Garlic Pasta Sauce (Prego)
Spaghetti of choice (Barilla, American Beauty or DaVinci)
Olive Oil (Colavita or Filipo Barrio)
Salt (for the pasta water, Kosher of course, Morton Umbrella Girl)
Mushrooms (Green Giant, drained)
Artichoke Hearts (Roland, drained)
Roasted Red Pepper Strips (Marzetti)
Black Olives, sliced (From one of those red cans of whole black olives, like, from Sam's Club or a normal grocery store)
Capers (Reece)
Bread (Sara Lee Hearty Farmhouse White or Thomas English Muffins or whatever)
Coleslaw Mix (Fresh Express)
Coleslaw Dressing (Guy Fieri’s Creamy Carolina)
Red Peppers (the little roundish ones from Homeland Olive Bar)
Grated Parmesan Cheese (Homeland Cheese Department, house container)

Method:
Heat the pasta water to a rolling boil. Add a fair amount of salt and some olive oil. Put an appropriate amount of spaghetti in the water, stir/separate it, cook for about 10 min. test it for al dente doneness. Don’t let it get mushy. Mushy sucks.

Meanwhile, dump the Pasta sauce into a pot over medium heat. Tip: Pour a little red wine (e.g. Tisdale Pinot Noir, $3.99 =) into the jar and swirl it around to incorporate all of the sauce clinging to the jar and pour it into the pot. Add all of the listed additions. Stir to combine. Bring to a slow boil, reduce heat and simmer until the pasta is done.

When the pasta has reached the desired degree of al dente doneness—not mushy—pull it from the boiling water, using tongs, and add it directly to the pot with the sauce. Mix it well into the sauce so it can finish cooking and absorb some of the saucy goodness. [Tip: The “Rao’s Cookbook” says this technique is known as Il Secreto among the ancient Italian grandmothers who used it. That being said, I made a little personal improvement to the technique by putting the noodles into the sauce, in the smaller pan, rather that some sauce into the noodles on account of I don't like having to wash spaghetti sauce out of my large pasta pot. =)]

Plating:
Using tongs, pull some pasta from the pot and place on one of those really neat plate/bowls my wife had even before we were married that is labeled “Pasta”. Ladle some of the sauce over the noodles. Sprinkle with an appropriate amount of grated Parm. Put a little bit of coleslaw mix on the side and add some Guy’s Coleslaw Dressing. Rip a piece of that Sara Lee White Bread in half and place one half on each side of the plate. Not only is that bread good in its own right, it’s great for soaking up every last drop of the delicious sauce on the Pasta Bowl Plate. =)

As I said: I love my “scratch-made” sauce . . . yet this was pretty darn good.
Total time invested? Maybe thirty minutes. Most of that was waiting for the pasta water to come up to a rolling boil.
What would I be willing to pay for this in a restaurant? I think about $8.99 before the tip. Maybe even $9.99. =)

I think this came in at maybe $3.50 a serving. Not that I’m counting. =)


And, best of all, when it gets around to doing the dishes: 1 pot, 1 giant pasta pot, two plate/bowls.

So, I had a day off on Sunday and asked my wife if steak sounded good for supper. She thought for a moment and said, "How about pork chops . . . or something with pork . . ?"

"Sounds good to me," I replied, and headed off to the grocery store. It wasn't a "'Quality' Grocery Store" because they didn't have any pork chops sliced the way I like them. Then I spotted the pork shoulder roasts (like, $5.99 for the one I selected), realized that I had all afternoon to cook this if I wanted, grabbed a few things from the produce aisle and headed back home.

Essentially, it was planned and executed as a Reformation of Pork Posole, one of our favorites. (You might say it's another form of chili on a chilly day. But then you'd have to endure a lot of impolite groans and jeers. =)

Here is the pork shoulder roast that I seasoned with Chef Paul's Pork and Veal Magic, some ground cumin and some Worcestershire Sauce. Later, I seared it in skillet, put it back in the baking dish and added half a can of beef broth before covering it with foil and placing it in a 250-deg. oven for an hour. It just came out of the oven for the next layer of ingredients.
https://scontent-b-dfw.xx.fbcdn.net/hphotos-ash4/1422379_612897282090874_326213535_n.jpg

On the cutting board is an onion, two tomatillos, a couple of carrots and a couple of chipotles en adodo. In the background is a can of diced green chiles and some baby gold potatoes.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-frc3/1424468_612897035424232_1651444689_n.jpg

Here is the roast, with the potatoes, carrots, some garlic and the tomatillos ready to go back in the oven, covered, for thirty minutes at 300-deg.
https://scontent-b-dfw.xx.fbcdn.net/hphotos-frc3/1455871_612897522090850_406062604_n.jpg

Here are a green bell pepper, a red bell pepper, an Anaheim pepper, a Poblano Pepper and a Serrano pepper after being sear-roasted directly on the ceramic cooktop and transferred to a skillet to steam and cool down prior to removing most of the charred skin.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-ash3/1451459_612897178757551_2050352356_n.jpg

The roast is back out of the oven and ready for me to add the last round of ingredients (all of the peppers, some hominy and the Herdez sauce.) Then it's back in, with the temp up to 400-deg. for another 30 min. or so, uncovered.
(If I didn't know better, I'd say that Soup Can Sally had a hand in creating this. Or perhaps Soup Can Saritia?)
https://scontent-b-dfw.xx.fbcdn.net/hphotos-ash3/941868_612897622090840_273490971_n.jpg

Here is why the oven temp was adjusted up to 400-deg.
All ingredients for the starchy accompaniment staged and ready for action.
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/1455888_612897885424147_1777352826_n.jpg

The cornbread took about 15 min. Everything is ready to come out, rest and be plated.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-frc3/1479139_612898072090795_814955480_n.jpg

Tell me this doesn't look good. It was a toss-up between this and warmed tortillas.
I'm glad this one won.
https://scontent-b-dfw.xx.fbcdn.net/hphotos-ash4/1452384_612898252090777_1302661318_n.jpg

And here's the rest of the story:
https://scontent-a-dfw.xx.fbcdn.net/hphotos-prn2/1458655_612863245427611_572665212_n.jpg

The roast, resting. Yes. That is steam.
(Not simply amateur, blurry photography.)
[Tip: Use tongs. Not fingers. To relocate the roast.]
https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn2/1458514_612863722094230_1915276980_n.jpg

Sliced for plating. Nice and tender . . . for a $5.99 pork shoulder.
https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn2/1465300_612863818760887_1625977750_n.jpg

One serving, plated up, with some coleslaw for crunch and some Guy Fieri Creamy Carolina Dressing for an extra touch of flavor.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-prn2/1458564_612863948760874_1355570560_n.jpg

And the leftover broth/sauce, that wouldn't fit into the freezing containers, made a nice little serving of soup!
(why . . . it's a friggin' "multitasker" fer cryin' out loud! =)
https://scontent-a-dfw.xx.fbcdn.net/hphotos-frc1/578143_612864058760863_2142280893_n.jpg

Can you imagine how good this might have been if I had opted for a Quality Grocery Store? =)
Heck . . . This prob'ly wouldn't be half bad--and maybe even a little healthier--with Turkey instead of Pork!

Happy Thanksgiving, Amigos y Amigas.
God Bless Us One and All.
And That Includes ALL Y'all. =)

{de versa or de versa}

Sincerely. No kidding, No joke, No snark.

RM: Why do you put oil in with your cooking pasta? Habit? or do you think it adds to the flavor? What's your favorite pasta shape for a simple red sauce?

I put oil in the pasta water because it seems to help keep the pasta from sticking. This is especially true regarding Angel Hair/Capellini. Any flavor it adds is masked by the sauce. Of course, sometimes pasta with nothing but some olive oil, maybe a little cheese and a few herbs ain't bad. In that case it is a non-stick/flavor combination deal. By the way, from my experience, the best olive oil for the price is Colavita. It's available at both Whole Foods AND Homeland (and Target). Astonishingly, the prices are all within a dollar or so of each other. At Buy For Less the best choice is Filipo Berio. (Only on account of that's what they use at Rao's in NYC.)

Sorry . . . You just asked what time it was. Not how to build a watch. =)

Oops: Favorite pasta shape for a simple red sauce? Plain ol' spaghetti. Preferably Barilla, but DaVinci and American Beauty are okay too. Every time we drive by the Barilla plant, outside of Ames, Iowa, on the way to and from Minnesota, I always want to stop, shake somebody's hand and say "Thank You." =) No. I have no plans to buy a pasta rolling/cutting machine.

Turkey Brine

Ingredients
1 pot of hot water, hot enough to dissolve salt
1 cup Kosher salt
1 cup C&H sugar
1 TBL thyme
1 TBL rosemary
2 TBL sage
¼ cup Worcestershire sauce

1 5 gallon Igloo cooler

Directions
Stir in salt and sugar until dissolved. Add spices and Worcestershire sauce.
Allow to cool. I left the pot covered and outside for 2 hours. Put the
turkey in the cooler with 3 gallons of water. When the brine is cool, pour
it into the Igloo cooler. Make sure the turkey is covered with brine and
water. Screw on lid and rock back and forth. This is also called mixing.

Since the temperature is supposed to be under 40 degrees I'm leaving it
outside over night and possibly until 3 pm. According to those who don't
want to be sued you should keep the temperature of the water under 40
degrees. That may be because someone got sick and needed something
to blame it on.

We'll see what happens.

Tomorrow, the Larch.

Brining never fails (at least not for poultry nor pork.)
The Larch is a magnificent creation. Not unlike so-called "Heirloom Turkeys" . . . or tomatoes.
Don't get me started on Lupines. =)

Brining never fails (at least not for poultry nor pork.)
The Larch is a magnificent creation. Not unlike so-called "Heirloom
Turkeys" . . . or tomatoes.
Don't get me started on Lupines. =)
Are you going to brine a Larch?

A friend of mine, he's 80, likes lupines. He was a drummer and would
yell at me to me my tomatoes between tunes. I didn't like eating
between tunes because it got in the way of drinking.

... Don't get me started on Lupines. =)
Long i or short? Angiosperms? Eudicots? Asterids?
Fruit or vegetable?
Oops, looks like I did just that.

I put oil in the pasta water because it seems to help keep the pasta from sticking. This is especially true regarding Angel Hair/Capellini.

I hope it works for you but most sources disagree with that.

Should You Put Oil in Pasta Water? - Nagging Question - Food News (http://www.chow.com/food-news/54661/should-you-put-oil-in-pasta-water/)

Cooking Pasta Properly (http://www.finecooking.com/articles/cooking-pasta-properly.aspx)

Video: Oil in Pasta Water? (http://www.foodnetwork.com/videos/oil-in-pasta-water/111564.html)

I used to think that too but quit doing it.

Obviously you're asleep. We can talk tomorrow.

I hope it works for you but most sources disagree with that.

Should You Put Oil in Pasta Water? - Nagging Question - Food News (http://www.chow.com/food-news/54661/should-you-put-oil-in-pasta-water/)

Cooking Pasta Properly (http://www.finecooking.com/articles/cooking-pasta-properly.aspx)

Video: Oil in Pasta Water? (http://www.foodnetwork.com/videos/oil-in-pasta-water/111564.html)

I used to think that too but quit doing it.


We add oil to keep the pot from boiling over. I know you can add more water but I'm cooking for family of 6 with teenagers so the big pot is already full.

Don't get me started on Lupines. =)

did somebody say lupines?!? -M

http://zapp.trakt.us/images/episodes/447-3-11.jpg

I see that you got my obscure reference. =)

"Hmmm . . . This redistribution of wealth is more complicated than it might first appear." ~Dennis Moore

We add oil to keep the pot from boiling over. I know you can add more water but I'm cooking for family of 6 with teenagers so the big pot is already full.

I learned to cook from Mama, who learned from Mama Rose. Mama Rose and Lester raised 5 wee ones, Mama raised 4 who didn't stay wee ones for long and my lovely and I raised 3 of our own. All had many friends over the years who liked to hang out. Bottom line, we don't know what small pots look like.

RM,
I don't do turkey, so this would be a good alternative. Too bad I live alone, it's a little too much for one person. I suppose I could freeze portions. It looks really good would make a nice addition to my meal rotation. I would have to have the flour tortillas though, I don't care for cornbread. Thanks for the visual recipe!
C. T.

RM,
I don't do turkey, so this would be a good alternative. Too bad I live alone, it's a little too much for one person. I suppose I could freeze portions. It looks really good would make a nice addition to my meal rotation. I would have to have the flour tortillas though, I don't care for cornbread. Thanks for the visual recipe!
C. T.

Do you not do turkey because it seems like too big of a hassle and too much meat? Or is it because you don't like turkey?
If it's the first reason, then I would suggest one of those straight from the freezer to the oven to the plate cook-in-the bag turkey breasts from Archer Farms (Target) or Jennie-O (Target and elsewhere). Other than some smoked turkey and some fried turkey it was the best turkey I ever had. We are doing two of those and two pork tenderloins for tomorrow. Along with some "Fast Delmonico Potatoes" some Creamed Cipollini Onions and Mushrooms, some Carrot Mash with Orange and Mint (looks a lot better than it sounds, hopefully also true of the taste), some Stovetop Stuffing and Gravy, and Sister Schubert Rolls. Since I'm still trying to lose some weight, I'll probably mostly be enjoying the aromas (and the sight of others enjoying the actual food). To be completely honest, I will probably try a little taste of everything. =)

cooking at home is not the same thing as the slow food movement, metro. -M

Would eating Escargot Sashimi-Style qualify?
Especially if you used only one chopstick?

("ahh . . . Grasshoppah . . . What is sound of one chopstick eating . . ?
"I don't know, Master, but I'll take a stab at it . . . before it gets away.")

RM,
I don't like turkey, there's a reason they call it foul (Ok, fowl). I don't eat turkey at all and only a little chicken. Your pork meal looks particularly good and I do enjoy pork.
C. T.
Do you not do turkey because it seems like too big of a hassle and too much meat? Or is it because you don't like turkey?

Dennis More will live forever in our hearts! I am not allowed to touch any part of the Thanksgiving Meal. My wife and whoever is the co-female cook due it all. My involvement is usually limited to fetching what ever last minute items are needed.

Quick Update: The carrots were peeled, chopped and boiled. The Cipollini onions were boiled, peeled, "buttonectomized" and are now in the third stage of caramelization in the oven. Gotta make a quick run to the local grocery store to pick up the ice cream my wife forgot to get to make some sort of frozen dessert.

Thank goodness the authors of the original recipes for two of the sides said they would hold easily for a day or two in the 'fridge.
Still . . . I have to wonder if there is room in the freezer for the ice cream . . . (dang)

If I had some Lupines (alt. spelling "Lupins") they would sure make a nice serving platter garnish . . .

Dennis Moore, Dennis Moore
Galloping through the sward
Dennis Moore, Dennis Moore
And his horse Concorde
He steals from the rich
And gives to the poor
Mr. Moore, Mr. Moore, Mr. Moore
Dennis Moore, Dennis Moore
Riding through the night
Soon every lupin in the land
Will be in his mighty hand
He steals them from the rich
And gives them to the poor
Mr. Moore, Mr. Moore, Mr. Moore
Dennis Moore, Dennis Moore
Dum dum dum the night
Dennis Moore, Dennis Moore
Dum de dum dum plight
He steals dum dum dum
And dum dum dum dee
Dennis dum, Dennis dee, dum dum dum
Dennis Moore, Dennis Moore
Riding through the woods
Dennis Moore, Dennis Moore
With his bag of things
He gives to the poor
And he takes from the rich
Dennis Moore, Dennis Moore, Dennis Moore
Dennis Moore, Dennis Moore
Riding through the land
Dennis Moore, Dennis Moore
Without a merry band
He steals from the poor
And gives to the rich
Stupid bi**h!

Radical,

If ever there is any suggestion of too little room in the freezer for ice cream, there's clearly something misplaced in the freezer that can survive just fine in the fridge, or an ice chest, or in the dog's bowl.

We add oil to keep the pot from boiling over. I know you can add more water but I'm cooking for family of 6 with teenagers so the big pot is already full.

Get a bigger pot? :)

For those of you new to cooking I've been studying French cuisine and
have found this interesting fact. The term Casserole is French.

Casserole - n. 1. to clean refrigerator and dump contents into a 2 1/2
quart baking dish, add 1 can of cream of mushroom soup and bake at
350' for one hour. 2. to bake until nothing is recognizable and add a
can of cream of mushroom soup.

Origin:
1700–10; < French: to regurgitate into a pot.

Get a bigger pot? :).

Nope. [bigger] Pot[s] ain't been legalized yet . . . Least not in OKC. =)
(and i, for one, remain Thankful for that.)

Now it's onto "Fast Delmonico Potatoes ala My Sweet Wife" . . . =).

t' satisfy all o' the kinfolk.

(thanks fer the break from cookin' . . . Gentlemen. =)

For those of you new to cooking I've been studying French cuisine and
have found this interesting fact. The term Casserole is French.

Casserole - n. 1. to clean refrigerator and dump contents into a 2 1/2
quart baking dish, add 1 can of cream of mushroom soup and bake at
350' for one hour. 2. to bake until nothing is recognizable and add a
can of cream of mushroom soup.

Origin:
1700–10; < French: to regurgitate in a pot.

Technically, a Casserole is the dish in which a Hotdish is baked.
It is not the dish itself. Or maybe it is? Who knows?
Yet . . . Thanks for The Tip. AnywayZ

(hmmm . . . this right brain/left brain balance is more difficult than it might first appear.
sort of like playing the bass . . . i guess . . . or reckon . . . =)

Edited to Add: You didn't pirate that quote from Howard Mohr's book from back in The Glory Days of A Prairie Home Companion entitiled "How To Speak Minnesotan" didja? =)

Best Joke I heard today, (other than The Kid Metaphor Deal on Leno's Show), here on the Cusp of Thanksgiving . . .
And having just completed The KwiK n-E-Z version of Delmonico Potatoes to the point where thay will be easily finished and reheated, prior to serving, tomorrow.
(Not to mention, immediately adjacent to Black Friday--aka Walmart Zombie Death Memorial Day =)

From The Local Comedy Channel (AM non Satellite Radio) (hopefully paraphrased, correctly, rather than butchered, as per suggested sharing suggestions from the Broadcaster, above):

"So . . . I'm up around midnight . . . watching WWE on TV . . . and an Ad comes on for Books.
I'm thinkin' those guys have it right . . . obviously . . . I'm an intellectual . . . I can read . . .

"And the ad ends with 'available wherever books are sold' . . .

"I'm thinkin' . . . OK . . . right after this show, about guys bashing each other over the head with chairs and fists and whatnot, is over I'm goin' out to buy a book!

"So, the next day, I wander into an organic, local, slaughterhouse and ask 'Do you have this book?'

"Guy behind the counter says, 'Uh . . . No . . . We just kill animals here. Have you considered going to a place where books are sold?'"

[it makes me feel a bit guilty about downloading cooking info from The Internet rather than, say, Barnes and Noble, or Bollingers, or Waldenbooks or Brillig Works. Yet it might provide a moment of levity, around The Thanksgiving Table, if told right. Somewhere in between the conversations regarding sports, religion and politics. And the proper use of olive oil in connection with pasta. =)

Once, during a monolog about Thanksgiving, on A Prairie Home Companion, Garrison Keillor said, "Anyone can cook a turkey. The REAL skill comes into play making Creamed Onions." This Thanksgiving I thought I'd try to make a version of it as a different, tasty side dish. I thought it came out just as good as I'd hoped it would. And I'm thankful for that because it was a bit labor intensive . . . but worth it end the end.


Creamed Cipollini Onions with Mushrooms

You start with some Cipollini Onions. This is two bags of them.
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/1397695_614550468592222_366579822_o.jpg

You put them in some boiling water for about a minute, then drain them and let them cool. This makes it slightly easier to peel them. (This is the labor intensive part.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/894521_614550605258875_265840937_o.jpg

Here are the onions peeled and "de-buttonized".
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/891641_614550731925529_2101340692_o.jpg

Season them with some salt and pepper, coat them with some olive oil and put them in a 400-deg. oven for about 30 to 40 minutes, turning them every ten minutes until they are nice and brown.
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc1/904445_614550948592174_699347119_o.jpg

Put the onions in a bowl.
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1410916_614551171925485_1014065215_o.jpg

Slice one package of Crimini mushrooms. Heat some olive oil and butter until the butter foams. Sauté the mushrooms, seasoned with salt and pepper--and with some fresh thyme--until they are tender and brown. Add the onions to the mushrooms and mix well.
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1077316_614551318592137_1518904293_o.jpg

This mixture went to the refrigerator until the next afternoon when I was putting together dinner.

Make a roux using 1 Tbs. butter and one tablespoon flour. Season with some salt and pepper. Don't let it brown too much. Add some cream and stir constantly. If it seems too thick, add chicken stock and continue stirring until it is the desired thickness.
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn1/882359_614551631925439_1527301183_o.jpg

Put the onions and mushrooms back into the skillet and mix well.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/903211_614552078592061_795513446_o.jpg

Keep warm until ready to plate up.

If you are ever in Hudson, Wisconsin, don't miss stopping by Pier 500 to eat. It was recommended to us by some local ladies who work for a company affiliated with the one my wife works for here in OKC. Everything on their menu looked good--and normally I would have had to order something with meat--yet their Mediterranean Angel Hair pasta looked so good that I ordered it instead. Here is a version of that dish that only takes about 15 minutes to make at home and costs less than $11.99. Plus you only have one skillet and one pot to wash. =)

Angel Hair Pasta Mediterranean

Ingredients
Angel Hair pasta (Capellini)
Olive oil
Butter
Salt and Pepper
3 or four Kalamata olives, halved
3 or 4 Black olives, halved
3 or 4 Green olives, halved
Sun Dried Tomatoes, a pinch, finely chopped (or grape tomatoes, halved, if on hand)
1 slice Red onion, quartered (and/or a shallot if on hand)
3 cloves garlic, rough chopped
Tomato paste, 3" squeeze from a tube
Roasted red pepper strips, chopped
3 or 4 Peppadew peppers, chopped
Artichoke hearts, a third of a jar
Capers, a spoonful
White wine
Cottage cheese (or Feta, or grated Parmesan, if on hand)

Instructions

Start the water boiling for the pasta.

Prep all of the ingredients. Heat some olive oil in a skillet over medium heat. Add the tomato paste and stir well into the oil. Add the onions, season with salt and pepper, and sauté for three minutes or so. Add the garlic and the sun dried tomatoes. Cook for a minute or two. Add the rest of the prepped ingredients and sauté for a couple of minutes.

By now the water for the pasta should be boiling. Add a significant amount of salt to the water and drop in the pasta. Let it boil for about 4 min. stirring occasionally.

Splash some white wine into the skillet with the other ingredients and add about a tablespoon of butter. Mix well. When the pasta is done, using tongs, pull it from the pot and add to the skillet. Mix well to coat.

Plating
Again using tongs, put some of the pasta on a plate. Spoon on some of the vegetable mixture. Garnish with the cheese. If you have some fresh basil or parsley on hand this is a good time to use it.

Edited to add:
Pier 500 Restaurant & Bar in Hudson, Wisconsin (http://www.pierfivehundred.com/)

Well, it's a great day(s) for chili, so I am making my recipe today. I have everything I need except for 1/2 cayenne pepper. The substitute is 1/16th tsp of ground cayenne pepper. I will probably use 1/8th tsp since I don't have a way to measure 1/16th tsp. The main reason for this post is, do any of you know where fresh (or even dried) cayenne peppers are available? I tried to find them yesterday but the two places I went didn't have them and to be honest, I don't believe I have ever seen an actual cayenne pepper.
I just noticed that chili won't be on the menu till tomorrow, I forgot that it needs to marinate over night. Oh well, maybe I will make tacos tonight.
C. T.

Well, it's a great day(s) for chili, so I am making my recipe today. I have everything I need except for 1/2 cayenne pepper. The substitute is 1/16th tsp of ground cayenne pepper. I will probably use 1/8th tsp since I don't have a way to measure 1/16th tsp. The main reason for this post is, do any of you know where fresh (or even dried) cayenne peppers are available? I tried to find them yesterday but the two places I went didn't have them and to be honest, I don't believe I have ever seen an actual cayenne pepper.
I just noticed that chili won't be on the menu till tomorrow, I forgot that it needs to marinate over night. Oh well, maybe I will make tacos tonight.
C. T.

All sorts of dried and powdered "hot" chiles are available at the most diverse--and sort of rundown--grocery store in the Metro. (at the corner of Penn and Hefner =). It may not be a "Quality Grocery Store" yet it will do in a pinch especially if you are talking about the difference between an eighth and a sixteenth.

Since it is too nasty out to drive--or walk, or bicycle--even a couple of blocks . . .
Perhaps you have some Louisiana Hot Sauce or Sirracha "The Rooster" Sauce in the pantry?
Maybe even some of that Authentic On Account of The Wooden Cap (very good) Mexican Hot Sauce? =)

Recently, a recipe called for some "Hot Pepper Sauce".
I didn't have any so I improvised: One part Sirracha and Two or Three Parts Mirrin.
It worked better than perfectly.

Oh! Your Chili recipe. (again): It reads too good for words to express. (no kidding, no joke, no snark)

RM,
I have Louisiana and Sirracha but not "The Wooden Cap". I have shopped often at the Buy 4 Less at Hefner and Penn. I worked for the Hertz Corporation just South of there. As for your compliment on "my chili recipe", I don't even remember where I got it but it really is good. I'm thinking about adding minced (ground) lamb to add another type of meat and flavor the next time I make it.
C. T.
All sorts of dried and powdered "hot" chiles are available at the most diverse--and sort of rundown--grocery store in the Metro. (at the corner of Penn and Hefner =). It may not be a "Quality Grocery Store" yet it will do in a pinch especially if you are talking about the difference between an eighth and a sixteenth.

Since it is too nasty out to drive--or walk, or bicycle--even a couple of blocks . . .
Perhaps you have some Louisiana Hot Sauce or Sirracha "The Rooster" Sauce in the pantry?
Maybe even some of that Authentic On Account of The Wooden Cap (very good) Mexican Hot Sauce? =)

Recently, a recipe called for some "Hot Pepper Sauce".
I didn't have any so I improvised: One part Sirracha and Two or Three Parts Mirrin.
It worked better than perfectly.

Oh! Your Chili recipe. (again): It reads too good for words to express. (no kidding, no joke, no snark)

RM,
I have Louisiana and Sirracha but not "The Wooden Cap". I have shopped often at the Buy 4 Less at Hefner and Penn. I worked for the Hertz Corporation just South of there. As for your compliment on "my chili recipe", I don't even remember where I got it but it really is good. I'm thinking about adding minced (ground) lamb to add another type of meat and flavor the next time I make it.
C. T.=

If I were in the mood for chili . . . and I didn't want to go to a lot of trouble . . .
I would start with a base of Wolf Brand rather than Hormel (and then add some salad-like stuff to it =)

All The Best, Always, Amigo! (de veras)

Here's that vegetarian angel hair pasta dish. If you don't like cottage cheese you could use feta or ricotta or parmesan or none at all.
Some scallops, some fish, or some chicken would be good with this.

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/1495298_617884444925491_1597263830_o.jpg

(again, I apologize for the size of the photo. when i checked the size, prior to posting, it indicated that it was only about 2/3 the size of what popped up here.)

Well, one more setback, when I only make a recipe once or twice a year, I forget some things. I thought after marinating overnight that tonight I would be enjoying my chili. Unfortunately, the recipe calls for "When done, let cool an hour, then refrigerate overnight. When ready to serve, heat only the portion required for the meal", so I am going to wait one more day and it really hurts because it smells so good. I have eaten (or "et" as my London friend says) a bowl before refrigerating and it's still pretty good but I think I will follow the instructions this time. RM, I used a couple of habaneros as a substitute for cayenne so we'll see how that works out. Also, Prunepicker, I plan on whispering "Fritos" over my first bowl. Not too loud though, because as I said, I'm not a fritos fan.
C. T.

Part II of the Illusive Dinner

INGREDIENTS:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch
square pan. (pi are round, cornbread are square) A cast iron skillet
is best but anything will work and the results will be phenomenal.

2. Melt butter in large skillet. Remove from heat and spread butter all over
the inside of the skillet. In a big bowl stir in sugar, add eggs and beat until
well blended. Combine buttermilk with baking soda. Stir in cornmeal, flour,
and salt until well blended and few lumps remain. Pour batter into the
prepared skillet.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick
inserted in the center comes out clean.

This is similar to Pioneer Pie's recipe, only better. Very cake like.

Plating? Only if it makes it to the plate.

Question... why do I eat out?
Answer... not no mo'.

How to Screw Up The World's Simplest (and Best) Recipe for Cornbread
(intended to be the piece d'resistance for The World's Ultimate Alternative ("healthier poultry") Chili that has already consumed most of the day, off and on)
(on account of you realize you have no Jiffy Cornbread Mix in the pantry)

1) Realize you have no Buttermilk on hand.
Investigate options: Go to store (again)? Nope. Cream? Nope. Sour Cream? nope. Unflavored yogurt? nope. Ask the wife: "Add some lemon juice to some whole milk."

2) Discover that you only have 2/3 cup of all purpose flour on hand. Quickly recalculate the recipe measures to balance that fact. One to One Flour/Cornmeal . . . got it.

3) Add twice as much of the "Alternative 'Buttermilk'" to the eggs and sugar that the recipe called for. Realize that the batter (even after combining the cornmeal and flour in a sifter and working it into the liquid isn't anywhere near as thick as the Jiffy version that one is used to--in fact too runny for even pancakes.

Get pissed, consider dumping the whole thing and going with some reheated tortillas.

The Recovery:
Scoop some more cornmeal into the bowl. Find a box of Bisquick(!) in the pantry you didn't even know was there to take the place of the flour you don't have! Scoop some of it into the bowl. About as much as you did of the cornmeal. Mix again, but not too much, until it seems to be about right--except maybe still too thin. Now you have a double batch!

Pour some of it into that butter-prepped skillet you had back around Step 1) and the rest of it into some other baking vessel you drag out of the cabinet and have sprayed with some cooking spray of one sort or another.

Bake, per instructions. Use a fork, a knife or a toothpick to test for doneness.

This recipe is foolproof. I just proved it.
Even with the screwup.

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/1486094_618017741578828_1478948514_o.jpg

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/1484012_618018498245419_1413610325_o.jpg

btw: That's Authentic Chili if you don't hold the fact that it's made from Chicken Thighs, Chicken Breast and Ground Turkey (instead of Pork Shoulder, Beef and Ground Beef) against it. =)

How to Screw Up The World's Simplest (and Best) Recipe for
Cornbread (intended to be the piece d'resistance for The World's
Ultimate Alternative ("healthier poultry") Chili that has already
consumed most of the day, off and on)...
Good catch!

porcini & herb crusted "tomahawk" ribeye. it should snow more often. -M

http://www.magnvs.de/pics/steak3.JPG

http://www.magnvs.de/pics/steak2.JPG

/that plate is a foot across : )

Too cool for school, mmmm.
(note the extra m)

all serious kidding aside, that is, like enough to feed an entire village in India for a week.
except they regard cows as sacred.

Good catch!

thanks for the recipe for non Jiffy cornbread.
next time i will be prepared.

obscurely ironic side note:
the skillet into which part of the questionable batter was poured was not cast iron.
it was, however, the same skillet, cleaned, in which i cooked some really good tilapia
the other night. =) (catch it?)

thanks for the recipe for non Jiffy cornbread.nnnext time i will be
prepared.
It's similar to the Pioneer Pie recipe. Fab with most comfort foods. I
made dressing with it. I won't do that again because it was too sweet.

It's similar to the Pioneer Pie recipe. Fab with most comfort foods. I made dressing with it. I won't do that again because it was too sweet.

If The Latter Day Pioneers (formerly known as Pilgrims =) had to improvise something along the lines of Communion around the campfire, I imagine nobody would object to the recipe, prepared correctly.

There isn't any leavening involved, is there?

There isn't any leavening involved, is there?
Nope. Unless baking soda has yeast in it.