What are you cooking for dinner this weekend?

[rwsaunders]

Mrs. RW, her two sisters and a sister-in-law organized a 90th birthday dinner party for my Mother-in-law, which was held in her backyard today. Several generations were present with the distance winner coming from Portland. The tent rental took care of the drizzle as there was no stopping the celebration for this woman.

Everything was homemade, down to the hors d'oeuvres, birthday cake, rice pudding and cousin Danny's wine. Rigatoni, stuffed cabbage, sautéed chicken, marinated steak and garden fresh salad from the market. There is one tired woman living with me who will probably want to dine out next weekend.

[mnoble485]

Been busy so...Shit On a Shingle!:

I grew up as an Army Brat and ate more SOS in my dads mess hall than I care to remember. That sir, is no SOS! Looks good.
Mike

[Too Tall]

RW that's over the top. Amazing.

Finally, softshell crabs. Fresh seafood is a treasure.

[UnfilteredDregs]

I grew up as an Army Brat and ate more SOS in my dads mess hall than I care to remember. That sir, is no SOS! Looks good.
Mike

Thanks...I developed a fondness for it when I was in the Navy...SOS on the USS Ranger was pretty damned good.

[mg2ride]

Sunday Snack

I’m cooking baked ziti for the family for dinner so we are all on our own for lunch. I went with stupid easy Oysters and Soft shells.

Just add a little pepper and top with a spoon of beef fat from the meat sauce prep.


30 minutes at 400, place provolone over oysters and broil for 10 minutes!

[Too Tall]

Drool

[rwsaunders]

Waiting for the blood moon tonight so I hope that the clouds move out. In the meantime, we grilled some flank steak, marinated in apple cider, salt, pepper and garlic. A little Parmesan pasta topped with roasted mushrooms and reduced stock, all joined by market fresh tomatoes, salad and the last batch of homemade pesto on bread. Cabernet of course from Washington state.

I'm dying to grille some oysters after seeing that pic. Any recipes out there?

[Too Tall]

Full admission. I'm from Maryland and we don't use butter with hardshell crabs and I eat using an small pointy knife..we are primitive eaters ;) Same deal for oysters, they are amazing raw with a squeeze of lemon. However, if you must put a fire under them do it like this: put a piece of steel ontop your grill and toss your "ersters" ontop and cover with a few very wet pieces of burlap until the pop and go nuts. The natural saltiness with their liquor combines into a heavenly combo. I'm partial but can't stand what they do to oysters in New Orleans...an otherwise civilized eating society.

Waiting for the blood moon tonight so I hope that the clouds move out. In the meantime, we grilled some flank steak, marinated in apple cider, salt, pepper and garlic. A little Parmesan pasta topped with roasted mushrooms and reduced stock, all joined by market fresh tomatoes, salad and the last batch of homemade pesto on bread. Cabernet of course from Washington state.

I'm dying to grille some oysters after seeing that pic. Any recipes out there?

[mg2ride]

Waiting for the blood moon tonight so I hope that the clouds move out. In the meantime, we grilled some flank steak, marinated in apple cider, salt, pepper and garlic. A little Parmesan pasta topped with roasted mushrooms and reduced stock, all joined by market fresh tomatoes, salad and the last batch of homemade pesto on bread. Cabernet of course from Washington state.

I'm dying to grille some oysters after seeing that pic. Any recipes out there?

The clouds only partially cleared so the eclipse was a tad of a disappointment!

I like my oysters best at the 2 extremes of preparation:

As TT states oysters are best raw. If cooked they are best Fried. Both methods are not well suited for small servings and if you aren't careful you can poke a hole in your hand shucking them raw.

Currently I'm getting mine fresh out of the water but shucked. $25 a Quart!


This batch was very tasty but kinda small. They should get better and better as temps drop. We may get a bushel in shell later in the year.

If you don't want to deal with shucking them raw, the method TT mentioned is standard SOP. However, since drinking and being lazy are often involved we end up losing the burlap after a few batches. Works fine as long as you are attentive.

[robin3mj]

Full admission. I'm from Maryland and we don't use butter with hardshell crabs and I eat using an small pointy knife..we are primitive eaters ;) Same deal for oysters, they are amazing raw with a squeeze of lemon. However, if you must put a fire under them do it like this: put a piece of steel ontop your grill and toss your "ersters" ontop and cover with a few very wet pieces of burlap until the pop and go nuts. The natural saltiness with their liquor combines into a heavenly combo. I'm partial but can't stand what they do to oysters in New Orleans...an otherwise civilized eating society.

Gets it atmo. One squeeze of lemon and one shake of black pepper. If the oyster needs more than that it's not worth eating.

This topic is killing me b/c we're in a corporate apartment w/ crappy kitchen and life has been too upside down to cook anything more ambitious than lamb shanks the past month+ (on an electric stovetop, no less).
Soon though...

[UnfilteredDregs]

put a piece of steel ontop your grill and toss your "ersters" ontop and cover with a few very wet pieces of burlap until the pop and go nuts.

I do similar things with clams and mussels...Clams on a charcoal grill, toss with warmed butter, garlic, lemon, & parsley when opened.

Mussels, in a hot iron pan..season as you see fit.

It's a bad thing to read this thread when you're starving!

[UnfilteredDregs]

Anyhow...Starving problem solved.

No photo, nevertheless I keep a lot of canned organic beans in the house...so:

1 can of Fava beans, rinsed.
1 can of cherry tomatoes, rinsed.
1 Tbsp minced shallot
1 Tsp minced garlic
1 minced Serrano pepper
Juice from half a lime
1 Tbsp minced scallion greens
1 Tbsp fresh cilantro
1 Tbsp coconut cream
Sea salt
10'ish White peppercorns and an equal amount of Cumin seeds, ground up in the mortar.


^^^^^Toss it all together and chill for about 12 minutes in the freezer.

Eat.

[zetroc]

A first for me - I made Julia's soupe a l'oignon the other day (no fromage, was short on time) and it turned out pretty darn well. Probably helped that I make my own beef stock, but the flavor of the onions was great. Some sourdough toast made for a nice lunch.

[Too Tall]

Robin and Mg2ride, that settles it. We converge before snow flies. Bring your fresh goods and we will do our worst. Bike ride before just so we can say we've earned it. Robin I know you are transitioning so whatever is easy.

[Too Tall]

Unfiltereddawg, You make perfect fast food.
I counter slow food: Tuscany mix. Chop everything than let dry completely.
Alot of Sage, Rosemary, Garlic, RockSalt

Anyhow...Starving problem solved.

No photo, nevertheless I keep a lot of canned organic beans in the house...so:

1 can of Fava beans, rinsed.
1 can of cherry tomatoes, rinsed.
1 Tbsp minced shallot
1 Tsp minced garlic
1 minced Serrano pepper
Juice from half a lime
1 Tbsp minced scallion greens
1 Tbsp fresh cilantro
1 Tbsp coconut cream
Sea salt
10'ish White peppercorns and an equal amount of Cumin seeds, ground up in the mortar.


^^^^^Toss it all together and chill for about 12 minutes in the freezer.

Eat.

[UnfilteredDregs]

Unfiltereddawg, You make perfect fast food.
I counter slow food: Tuscany mix. Chop everything than let dry completely.
Alot of Sage, Rosemary, Garlic, RockSalt

Dried herb accouterments?

[Too Tall]

Dried herb accouterments?

Yep. Something from Tuscany to whip out, ready at a moments notice. Instant hero...kinda like Chestnut spread.

[rwsaunders]

Nothing like a bowl of Mrs. RW's chili on a cold, damp evening complimented of course, with cornbread and an ice cold pale ale.

[UnfilteredDregs]

Made a Chowda this past weekend...

[UnfilteredDregs]

...and, I don't know if I popped one of these in here already...Like Jacques Pepin says, "Make a roasted chicken once a week..."

Tonight's Yardbird: