What are you cooking for dinner this weekend?

[dave1215]

last night's cedar planked salmon leftovers
became today's salmon croquettes

btw, when making hummus
throw some parsley in the processor
particularly on st. patrick's day
and don't forget drizzled evoo and toasted pignoli on top

[RIHans]

This has been a hit with my guests...

Bone-in pork chops, thick-cut, or no bone.
S+P, and Jamacian Jerk seasoning (a lot)

Roast in a med. oven. Take it out before you think it is done. Don't over-cook. Maybe 12- 14 mins. Should be kinda pink on the inside...Not shoe-leather. (note...bone-in chops cook slower than no bone, loin chops)

DO AHEAD

The Topping.

A can of roasted red peppers (large, with the juice) in a sauce pan with 1/2 cup brown sugar. Low heat for 1 hour or more. A reduction here. You can turn up the heat, but it will burn your pan and make a f-ing mess. Reduce to a syrupy pan.(?) Maybe a 1/4 cup liquid.
Into the blender while hot. Be careful. Kitchen towel on top, not the blender top. Pulse it. Looking for a smoooth jam.

The Finish

Plate the chop and some rice and veg. A spoon or two of the glaze. The yin and yang of the Spicey Jerk, and the sweet Rst Red Pepper works.

Go crazy...This Rst Red Pep Jam, works on Cajun Spiced Salmon too.

Hans

[Too Tall]

RiHans, from your lips to g-d's ears my friend.

[RIHans]

If you are reading this, you may have more than a passing interest in food, cooking, wine, etc, good times.
I get this Mon-Fri update from the leading culinary school in the USA, mebbe the world. It is free, shows up in your inbox. Just sign up.
They (the editors) cull the best of what is in print, or online regarding the above food/beverage "stuff", and put it in an easy to read/print format.
I like it to spark a little idea for a dish for my guests, you may find it could be useful, too.

http://www.smartbrief.com/cia/

Ciao, Hans

[Blue Jays]

In shallow pan:
Combine and cook fresh garlic, onion, salt, black pepper, red pepper, splash of oil, and tomato paste

In first pot:
Boil at least a pound of "smallish" pasta like tubettini, orzo, tubetti, or similar.

In second pot:
Several cans of regular lentil soup depending on number of guests. My preference is for the Progresso brand.

• Open cans of soup and gently warm on cooktop and then place on gentle simmer.
• Combine spicy ingredients in shallow pan, cook, and set aside.
• When pasta is nearly done, add soy/edamame beans, frozen broccoli, or both to boiling water. Drain when cooked.
• Combine everything in the larger pot, garnish with grated cheese, and enjoy!

[Too Tall]

I've been getting that link for about a month RIHans and appreciate it. It's sort of an "idea" billboard. Nothing really earthshattering.

I'm at the beach sooooo. First night was pizzas with shrimp or cheese / herbs. Second night we scored some really fresh blue fish fillets. I salt/peppered/olive oiled a pan and laid them on that. On top they got a good coat of cracked pepper, light dusting with fine flour, dust with paprika, some salt, butter and into a 560F convection oven for 10 mins. :) Served with a grape tomatoe couscous and a gogonzola w/ haas avacado salad...yummr. I'm on the hunt for a whole rock fish and next day a dreaming up a seafood soup with small potatoes. mmmmm the beach :)

[Shinomaster]

canned soup? WTF?