What are you cooking for dinner this weekend?

[velocolour]

Agreed! Those look amazing.
noah

[jitahs]

Tomatoes: just take a bunch of moderately decent ones, use a non-alu roasting-type pan, throw them whole or slightly mushed w/salt and plenty of evoo into a pretty hot oven and roast it down so there's a little liquid left. Make sure the oven was hot enough to get blackened blistery bits.

Can it or put it in jars covered in evoo in the frig.

Eggs, fried bread in evoo, tomatoes on top. Thrown in pasta or sauteed veggies at the end.

Delish and simple.

[Too Tall]

Tomatoes: just take a bunch of moderately decent ones, use a non-alu roasting-type pan, throw them whole or slightly mushed w/salt and plenty of evoo into a pretty hot oven and roast it down so there's a little liquid left. Make sure the oven was hot enough to get blackened blistery bits.

Can it or put it in jars covered in evoo in the frig.

Eggs, fried bread in evoo, tomatoes on top. Thrown in pasta or sauteed veggies at the end.

Delish and simple.

DEWD! Nice. Thank you.

[jitahs]

DEWD! Nice. Thank you.

From my friend the real deal Italian chef. Report back!

[JoB]

Agreed! Those look amazing.
noah

You and Toots get yourselves to SC PA, and I will make you some. I'm about 90 min or so from Spectrum, make it a work trip.

[Too Tall]

From my friend the real deal Italian chef. Report back!

Will do this weekend AND am forwarding to my sis in Paris.

[rydesteel]

Garden tomatoes, garden herbage, farmers market bread, good olive oil,cheese and pasta from the grocery. Serious YUM

[Derek Raymond]

Ciliegine, fresh honeydew, a pinch of basil and organic pluot. Skewered above fresh strawberries and 80% cacao dark chocolate nibs.

Consumed with home made rosemary red pepper vodka.

[rec head]

Pretty much what I'm doing tonight. The bread will have sage butter we made on it.

Garden tomatoes, garden herbage, farmers market bread, good olive oil,cheese and pasta from the grocery. Serious YUM

[zetroc]

Not a meal but I made a batch of croutons. Kinda-stale sourdough in 1/2" slices brushed on both sides with gently melted butter, then sliced into cubes, spread on a cookie sheet and left in the oven for 20 minutes at 350. I could eat these like popcorn.

[caleb]

Came home from a run tonight and my wife was working on leftovers: homemade fettucini with an olive oil and pesto sauce. In the sauce were leftover sockeye from the grill, garden green beans, mushrooms, and some bacon from the local butcher we forgot at breakfast this morning. Some shredded parmesan and sliced romas from the garden went on top. Served on the picnic table at dusk with a glass of white from a box. Life could be worse.

[RIHans]

So...The harvest has , sorta, begun...

Saturday night grill.

[RIHans]

edit...

Low and slow. More to come, the good stuff is in the field.

Hans

[maunahaole]

The boneless leg of lamb is still soaking in the red wine marinade. It was slated for the weekend, but I had to do an emergency washing machine repair instead of tying it up and dealing with the rotisserie. Tonight I'll do the proper fix on the washer and deal with spinning meat.

[Too Tall]

Queen was starved so off we went to the local fish monger to fetch a nice Rockfish or Blue. He was out of both so I snatched one lb of fresh jumbo lump blue crabmeat.

Crab cakes made in cast iron with the most gentle additions: dry crumbled bread, pepper, one yolk, toasted cumin and cooked over fairly high heat until just crisped both sides. If you make these right they barely hold together. Form the patties in your palm and do not attempt to store them...just go from palm of hand into the pan. These went over an simple spinach salad with some d@mn good goat cheese and fresh caroline countly white corn with spanish olive oil rub + Manahole's amazing big island salt crystals. Yummm

Life is good.

[robin3mj]

Sundaywas the big green egg debut. I let it get too hot to start and it took forever together it down to 225 to cook the ribs. They came out ok for the first time. Took them off and gave the grill enoug air to get hot again and did roasted pepper, onion, zucchini. Chicken thighs. Hamburgers.

Macaroni salad, Greek bread salad, peach cobbler with real whipped cream. And pineapple cilantro ice pops.
We'll be eating leftovers all week. No complaints.

On the beer front. 3 kinds of Half Acre, Kronenbourg 1664, and a mix pack of Great Lakes.

[maunahaole]

You still have salt? Don't be so stingy!

[caleb]

Minnesota's grouse season opens in ten days or so, which means that all wild game left in the freezer from last year must be readily consumed to make room for the coming harvest. We've been on a regular diet of grouse, woodcock, and pheasant, and I've been a regular consumer of Hank Shaw's recipes.

The other day I found a bag of grouse in the back of the freezer that had been taken at pretty close range, and while they were no longer pretty they were still perfectly edible. I made up a big batch of Chilindron, almost exclusively utilizing ingredients that my family, neighbors, and I had grown or harvested. We have tried it with bread, over white rice, and (my personal favorite) over wild rice. This is a really versatile recipe I plan on doing more with in the near future.

[Too Tall]

Nice work Caleb. It is good to be you.

No pics. we were too starved. For the second yr. running I challenged myself to make some kick @ss shrimp and grits.
Last yr. the bacon renderings were out of control and way to delish in a bad way.
This yr. I made two changes. First was to use organic packaged bacon bits from Wellshire. They are very good and allows me to use heat tolerant sesame oil to flash cook the shrimp. I made an very simple cajun blackened seasoning dry rub for the shrimp and pressed that into them after drying in paper towels...than into the pan with bacon bits and one flip rendered a perfect shrimp that are a touch crispy on the edges.
The other change I made was to use Bob's Red Mill Corn Grits aka Polenta. Nothing fancy there just cooked with salt and pepper. When you plate the dish, make a plop of polenta than spoon shrimp over top + a tablespoon of the pan oils.
WOW :)

[caleb]

Nice work Caleb. It is good to be you.

Thanks, Too Tall. By the way, what became of that fish you caught over the weekend? Was it a keeper?

My wife ripped off a recipe from a friend and made some stuffed peppers tonight. Not bad.