What are you cooking for dinner this weekend?

[rwsaunders]

Mother Nature washed out last night's grilling opportunity so I returned to an attack position this evening with a vengeance. Freshly made pesto from the basil on the patio and then two pies baked in the "oven". A traditional pepperoni and cheese for the troops and Mrs. RW's challenge for the evening...grilled shrimp over a goat cheese base, topped with arugula and pesto. Plenty of pesto left over and placed in the freezer with a few slices of pizza wrapped for lunch tomorrow. Needless to say, the kitchen smells quite lovely this evening.

[winmonster]

Oil and vinegar for dinner tonight.

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[jdp211]

Dolled up some quick ramen, or poached the noodles from an instant pack and whipped up my own broth and toppings...

Untitled by jacob Perlmutter, on Flickr

[Too Tall]

Nice Jacob. Where do you find MSG free ramen packs? I've got a source but it's all mail order.
It's pretty gratifying to take whatever from the fridge, a pack of noodles and have a killer lunch.

[Octave]

Went out foraging before work yesterday and stumbled across a football pitch worth of wild aneth (dill), and also found some wild basil, lavender, fennel and juniper berries. The last three are all sitting in vinegars or other infusions (lavender syrup, miam miam) while the first two made it into dinner. First, plain pasta dough with aneth flours and fronds worked into the dough during the rolling process then made into ravioli. The basil was minced then combined with water and oil before making the second ball of pasta dough, which was then turned into some tortelloni. They were both filled with sauteed mushrooms, grown à la maison.

Much yum

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[jdp211]

Nice Jacob. Where do you find MSG free ramen packs? I've got a source but it's all mail order.
It's pretty gratifying to take whatever from the fridge, a pack of noodles and have a killer lunch.

Thanks! I've got a Japanese market down the street from my office where I get my noodles and most ingredients. Not sure if the packets are MSG free or not (not that I'm particularly concerned about it), but I'm more after the noodles than anything. I tossed the flavor packs and used what was in the fridge for a quick broth. I try to keep miso paste, rice vinegar, mirin, soy, dashi starter, and a few other things around. I simmered ginger, pepper flakes, and mushroom stems in there too. With more time, I'd have remembered to get chicken broth or some pork/chicken bones, katsuboshi, and kombu to give it some really deep flavor.

[ericpmoss]

Oh yum, that pizza looks great. BTW, I don't know how close you are to CA, but there is an olive oil from the north Sierra that is hard to stomach on its own (TONS of antioxidants that make it super bitter), but... drizzled on spicy/salty/herby focaccia, is *amazing*. The URL is Apollo Olive Oil | California | Organic | Extra Virgin | Gourmet | Olive Oil | Healthy.

[Too Tall]

Octave is killin' it this week.

Jacob, that market has plain Bonito Flakes. Simmer them and add miso paste, strain and go nuts.

[zetroc]

Enchiladas Suizas. Photos to come, maybe, if I don't eat them the instant they're out of the oven.

[caleb]

Sometimes it feels like summer comes all at once.

[guido]

As the late great Guy Clark sang
"...
Only two things money can't buy
That's true love and homegrown tomatoes..."

Home grown Brandywine tomatoes, avocado, olive oil salt. Local grown corn, grilled sirloin. Oh, I do love this time of year...

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[caleb]

Wearing out the picnic table.

[TMB]

Mrs TMB decided we should cook Brazilian tonight.

I followed the recipes to the letter. It was delicious but I swear I can feel the garlic oozing out of my pores .....

[winmonster]

Sounds like you got close to using the right amount of garlic.

[Too Tall]

GarlicMaximus?

This is what Queen and I do when we feel the need for Garlic. Do this on a friday so you have the entire weekend to air out.

1. Two hands of fresh garlic. Hardnecks are my favorite.
2. Use a sharp knife to slice the tops enough to expose a small amt. of each clove.
3. With a fork stab the top many times until it is beginning to look like a war zone.
4. Sprinkle liberally with salt and olive oil
5. Bake it in a hot oven and finish with top broiler. The hand should be partially carmelized on top.
6. Use a dish towel to squeeze the contents onto a plate.
7. Go to town using a baguette and some runny cheese.

Do not invite friends, they will not understand.

[guido]

Do not invite friends, they will not understand.

Real friends will...

[UnfilteredDregs]

Uh....oxtails?

[UnfilteredDregs]

Tonight's technique: bring your ridiculously large bone-in ribeye up to room temp. Hopefully yours is dry aged. Mine wasn't but it was still good. This particular one was around 2 3/4 inches thick, so I sorta roasted it and seared it at the end. Critiques welcome.

Trim the outside fat, since it isn't going to do anything for you.

Beautiful steak...what I do with the fat trimmings is I render it down like bacon and sear the steak in that...same with chicken fat & chicken...because, I like thinking about bacon.

[SlowPokePete]

Grilled Italian sausage...check out Stop and Shop's store brand...yum!



Tennessee approved!



And some nice tomatoes coming off four patio plants...picked a bit early to take on vacation to the beach early Sunday morning.



SPP

[rwsaunders]

We had family over for Mrs. RW's birthday this evening and she set me up with her yogurt marinated chicken for the grille. Coupled with farm fresh corn, grilled tomatoes, red onions and pita bread...grilled too of course. I almost forgot, with peaches being absolutely spectacular right now, we went for the gusto and peach sangria was paired with the chicken.