Food Thread: Not Much of Anything [CBD]

Just got a big grill with a rotisserie, and since I am shameless about food and will cook anything in any way as long as it tastes good, I'll be cooking not a chicken, but a pork roast first. That recipe from last week will do just perfectly.

But....it seems like rotisserie cooking is perfect for foods that improve with basting, and since I can't find chickens with marbled breasts, I'll be using this primarily for birds. Although as I type this, the image of a large leg of lamb...marinated in garlic and Rosemary and turning gently for hours until it is perfectly moist and tender and crispy...floated past my mind's eye.

Thai Basil Watermelon Margarita

Here's a perfect summer drink for those of you who want to be a bit adventurous. The suggestion at the link for the addition of chopped jalapeno is a good one. If that sounds too hot, cut the pepper into rings and leave out the seeds.

Flat Iron Steak

This is a classic bistro dish that is quick and easy to make, doesn't require anything out of the ordinary, and tastes great.

The recipe calls for cognac or brandy, but don't spend a lot. Cheap California brandy is perfect for cooking. And if you don't have brandy, bourbon might work. There are lots of versions of this (it's just a basic cream sauce with mustard) with whiskey.....

Paves du Mail
(Pan-Fried Steaks with Mustard Cream Sauce)

4 8-10 oz. flat iron steaks, cut horizontally without the connective tissue
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
1 tbsp. canola oil
5 tbsp. cognac or brandy
2 ounces heavy cream
1 1/2 tbsp. Dijon mustard
1 tbsp. minced flat-leaf parsley

1. Season steaks with salt and pepper. Heat butter and oil in a 12" cast-iron skillet over medium-high heat. Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.

2. Add 4 1/2 tbsp. cognac to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together. Stir in remaining cognac and pour sauce over steaks.

Serve steaks garnished with parsley and black pepper.

SERVES 4

Posted by: Open Blogger at 04:05 PM

Comments

(Jump to bottom of comments)

1 I've got chicken fried pork chops on the menu coming up soon as I get some free time.

With apple raisin stuffing as a side.

Posted by: tsrblke, PhD(c) And father to be in 6 months! at July 06, 2014 04:02 PM (HDwDg)

2 Rotisseries ate great for cooking hobo shank.

Posted by: Insomniac at July 06, 2014 04:04 PM (mx5oN)

3 Are, not ate.

Posted by: Insomniac at July 06, 2014 04:06 PM (mx5oN)

4 I've bought flat iron steaks several times lately. They are cheaper than other cuts but still tender and tasty when marinaded for a couple hours.

Posted by: Mama AJ at July 06, 2014 04:06 PM (SUKHu)

5 Posted by: Insomniac at July 06, 2014 04:04 PM (mx5oN)

Marinate first, unless the hobo was drunk when harvested.

Posted by: CharlieBrown'sDildo at July 06, 2014 04:07 PM (QFxY5)

6 Posted by: Mama AJ at July 06, 2014 04:06 PM (SUKHu)

It's part of the chuck, which is always a good bet. Great flavor and reasonably priced.

Posted by: CharlieBrown'sDildo at July 06, 2014 04:08 PM (QFxY5)

7 i've cooked with a ronco magic oven many times.
they make a mean chicken.

Posted by: concrete girl at July 06, 2014 04:10 PM (Uzidn)

8 I'm making tomato sauce with tomatoes from the garden today.

First time trying it.

Posted by: Mama AJ at July 06, 2014 04:13 PM (SUKHu)

9 "Thai basil and watermelon: frozen margarita"

I am intrigued by this. Not a big watermelon guy so may have to substitute but the pepper and jalapenos, yum.

Damn, I'm gonna have to go to the store and get some V8.

Posted by: Ricardo Kill at July 06, 2014 04:14 PM (xIQG2)

10 >>Rotisseries are great for cooking hobo shank.

>>It's part of the chuck

Trigger warnings next time, people!

Posted by: Chuck the Hobo at July 06, 2014 04:16 PM (SUKHu)

11 I'm disappointed there's no splatchcocking in this post.

Posted by: Marquis de Sade at July 06, 2014 04:16 PM (Cq/cB)

12 beer butt chicken is pretty good, if you're into chicken.

beer butt turkey, OTOH, can be awesome, especially on the WSM with some guava wood for the smoke.

Posted by: redc1c4 at July 06, 2014 04:18 PM (q+fqH)

13 " I'm disappointed there's no splatchcocking in this post."

Well, there is this one guy who hangs around here but he ain't here right now. You'll know when he is.

Posted by: Ricardo Kill at July 06, 2014 04:22 PM (xIQG2)

14 Everything tastes better with a glass of Steel Reserve !

Posted by: waitaminnit at July 06, 2014 04:25 PM (/N0l0)

15 Country Pork Ribs.

They'll go on the Grill in a few hours.

Posted by: garrett at July 06, 2014 04:27 PM (/MhJQ)

16 Yum! I love roasted chicken. Next time we need to upgrade our grill, I might pop for a fancier one that has rotisserie built in.

We had bison ribs on Friday and went out to our favorite SLC sushi place last night. I had a margarita-inspired drink (or two!) with jalapeno. Tasty!

Mr Y-not requested burgers today so that's what he's getting, because I'm an awesome wifey. ;-)

Posted by: Y-not at July 06, 2014 04:27 PM (zDsvJ)

17 I'm making tomato sauce with tomatoes from the garden today.

First time trying it.
--

Cool! I doubt I'll have that many tomatoes. But I know how to do the refrigerator pickles now, so that'll be what I make with the green ones.

Posted by: Y-not at July 06, 2014 04:28 PM (zDsvJ)

18 I do like beer butt chicken.. however, my wife makes the best chicken gravy from the drippings when roasted in the oven, so it is hard to pass that up. And, throwing a chicken into the oven for an hour and a half is at least as easy as beer butt.

Posted by: Chi-Town Jerry at July 06, 2014 04:32 PM (b/lt+)

19 Moroccan spiced beef tenderloin kabobs last night. Tonight, wife's turn to cook. Pasta salad.

Posted by: fairweatherbill at July 06, 2014 04:32 PM (X3pvy)

20 Zuni Roast Chicken.

That's the only way I cook a whole bird, anymore.

Posted by: garrett at July 06, 2014 04:33 PM (/MhJQ)

21 What exactly is "Moroccan spiced"?

I made kabobs last week from some thin sliced pork loin chops we had in the freezer.. just slice into strips and marinate.. but I just used soy/lemon juice/worcestershire.. came out really good though!

Posted by: Chi-Town Jerry at July 06, 2014 04:34 PM (b/lt+)

22 Is this the recipe in my nick, garrett?

Would convection work?

What do you think about how it'd do with pheasant? Would it be too dry?

Posted by: Y-not at July 06, 2014 04:35 PM (zDsvJ)

23 Any suggestions for coooking barbeque ribs in a crockpot?

I was thinking dry-rub the ribs, wraps in foil, stick in crock pot. Put bbq sauce all over around 1 hour before eating.

Never done this before though so tell me if that will work.

Posted by: @votermom at July 06, 2014 04:37 PM (GSIDW)

24 I did something similar with the bison ribs, votermom. Dry rubbed, braised (in dark beer, garlic, shallots, and figs), but I finished them off on the grill for a couple of minutes with a dark BBQ sauce. I like some crispy bits.

Posted by: Y-not at July 06, 2014 04:39 PM (zDsvJ)

25 I spatchcocked a chicken for the first time ever just a few days ago. I kept it simple S&P, olive oil, garlic & fresh rosemary.
Much easier than I thought it would be, and it grilled up quite nicely.
I love an oven roasted chicken, but hate using the oven during the summer. I go through a lot of charcoal.

Posted by: shredded & melted chi at July 06, 2014 04:40 PM (2Mt9C)

26 Oddly, it smells like one of my neighbors is roasting chicken, so this is driving me crazy!!! However, it's just lovely to see a thread where nobody is bickering yet, so I had to chime in. Thinking of taking the rest of the afternoon off and hitting the couch with a book, since I don't have any fab food to cook.

Posted by: Peaches at July 06, 2014 04:41 PM (8lmkt)

27 Do you put foil in a crock pot? I don't think I (read: my wife/mother/various hosts) have ever done that. Makes sense, kind of like steaming it in it's own juices?

Posted by: Lincolntf at July 06, 2014 04:43 PM (ZshNr)

28 Do you have a lot of good delivery places, Peaches?

One thing I really miss about living in a real city are the delivery places. We didn't realize how great we had it in Chicago.

Posted by: Y-not at July 06, 2014 04:43 PM (zDsvJ)

29 " I spatchcocked a chicken for the first time ever just a few days ago"

See, I told ya.

Got the spicy V8, made a drink. Forgot how good the stuff can be.

Posted by: Ricardo Kill at July 06, 2014 04:44 PM (xIQG2)

30 Where's the gum thread?

Posted by: Toothless Geezer at July 06, 2014 04:44 PM (rNCEP)

31 That is the recipe. Zuni Caf� Roast Chicken.

I think Pheasant would work, but you'd have to adjust the time to keep from drying it out.

...maybe wrap the whole thing in lardo or bacons?

Posted by: garrett at July 06, 2014 04:45 PM (/MhJQ)

32 Do you put foil in a crock pot?

--

Well, I was looking at this over recipe that recommended wrapping in foil to make it extra tender, but I guess it might be redundant in a crockpot since that's already a sealed container.
On the other hand it would make clean-up easy.

Posted by: @votermom at July 06, 2014 04:46 PM (GSIDW)

33 Lots of delivery available here in El Lay, Y-not, but mostly overpriced and sketchy quality. I have stuff to eat, but am mostly concentrating on the cowboy koolaid at the moment. I've lately been quite enthralled with the spinach-bacon salad from Trader Joe's. Dammit, it's good, but I only bought 2 on Friday and now they're gone. When you live alone, there is little point in making a big mess to clean up, for 5 minutes of stuff-my-face.

Posted by: Peaches at July 06, 2014 04:46 PM (8lmkt)

34 " Where's the gum thread?"

Doesn't seem to be as regular as it used to be.

Posted by: Ricardo Kill at July 06, 2014 04:47 PM (xIQG2)

35 After years of cooking, I finally got a pork spareribs recipe that works for me.

Rub the ribs down with a commercial rub.
Bake at 225 F for 4 hours. Fire up the grill.
Grill, meat side down for 5 minutes.
Flip, brush a good barbecue sauce on the top and finish for 8-10 minutes.

I am going to make my next rub from scratch. And I have a barbecue sauce recipe from scratch that I make from time to time, as well.

I might try a variation on this with a beef roast later this summer.

Posted by: LochLomondFarms at July 06, 2014 04:47 PM (LL8fA)

36 Yeah... I was going to guess wrapping in bacon, garrett. Yum.

I really do enjoy roasted bird. It's one of the few simple dishes that I'll often get even at a high-end restaurant that offers other more elaborate (harder to make) things. I haven't seen them around here, but at one point we used to have access to capons, which roast up very nicely.

Posted by: Y-not at July 06, 2014 04:47 PM (zDsvJ)

37 If I may go OT for just a quick sec, I just had the absolute pleasure of hitting Chris McDaniel's tip jar for the legal challenge. Not quite as satisfying as a high-class burger, but darn close! yrmv

Posted by: Peaches at July 06, 2014 04:48 PM (8lmkt)

38 >>When you live alone, there is little point in making a big mess to clean up, for 5 minutes of stuff-my-face.

Oh, I hear ya!

I'm kind of proud of myself that in recent years I will actually cook for myself now when Mr Y-not is off on a trip. It's usually still pretty simple stuff like a steak or fish fillet, but it's better than what I used to do (nothing).

Posted by: Y-not at July 06, 2014 04:49 PM (zDsvJ)

39 McCormick's seasoning company markets a spice mix called "Moroccan Spice Mix". I'm not sure of all that's in it but it tastes like cinnamon and paprika, and a lot of other stuff. I put 1 Tblspn of that, 2 tsp garlic salt, a dash oh siricha sauce, dash of Worcestershire sauce, 2 Tblspns lime juice, 1Tblspn red wine vinegar1 Tblspn honey, into 2/3 cup olive oil. Mix well and marinate meat 6 to 12 hours. Skewer and grill over indirect heat. It was tasty.

Posted by: fairweatherbill at July 06, 2014 04:50 PM (X3pvy)

40 BBL, getting too hungry...

Posted by: Y-not at July 06, 2014 04:50 PM (zDsvJ)

41 34 " Where's the gum thread?"

Doesn't seem to be as regular as it used to be.
Posted by: Ricardo Kill at July 06, 2014 04:47 PM (xIQG2)

----------------

----------------

Me neither.

Posted by: Toothless Geezer at July 06, 2014 04:51 PM (rNCEP)

42 I miss cooking. I miss the man I used to cook for. But, hey, it is what it is. I bought some cherries on Thursday, nature's candy, they were good, but I had to throw the last bunch out, they were sold in such ridiculous quantities and I'm just the one little person. Now I have 2 plums staring me in the face. Srsly, fruit is such an obligation!

Posted by: Peaches at July 06, 2014 04:51 PM (8lmkt)

43 CBD

do a prime rib roast on the rotisserie.......soooooooooooooo good

Posted by: phoenixgirl at July 06, 2014 04:51 PM (u8GsB)

44 Making this today:

Emeril's New Orleans' Asian-Style Braised Pork Belly

Posted by: theworldisnotenough at July 06, 2014 04:52 PM (dXobp)

45 Costco rotisserie chicken. $4.99

You're welcome.

Posted by: USA at July 06, 2014 04:52 PM (Sg02p)

46 And, rim shot.

Posted by: Ricardo Kill at July 06, 2014 04:52 PM (xIQG2)

47 Q: Does it have to look shit brown?
A: This is God's work. Or maybe science. Red + green = brown. That's the deal.

Posted by: phoenixgirl at July 06, 2014 04:53 PM (u8GsB)

48 Speaking of high class burgers, I'm on deck to start grilling some Harris Teeter Meat Dept. hamburgers. Or "steak burgers" as they are billed. No beef shishkebab left, so wife improvised. The star of the show, however, will be the potato salad my m-i-l is making, an effort to re-create the one my mother makes, and that the m-i-l makes just for me and her every time we get together. Very particular specs. Must be red onions, white potatoes, black olives (sliced), no mustard, chilled before declared "ready", other conditions.

Posted by: Lincolntf at July 06, 2014 04:53 PM (ZshNr)

49 @47

Yeah, I know. Guy has a good Q&A.

Posted by: Ricardo Kill at July 06, 2014 04:55 PM (xIQG2)

50 I realized it was a set-up.

Over and out.

Posted by: Toothless Geezer at July 06, 2014 04:55 PM (rNCEP)

51 What sort of quick side dishes do y'all make for weekday dinners and such?

My kids like really basic stuff, my husband is bored with that, and I don't eat much wheat.

Yes, I do know that rules out pretty much everything. But I am happy with meat and veggies and just skip the carbs.

I was thinking about doing a pot of basic rice and then making fried rice with some of it.

Potato dishes are good. The ones we're growing should be ready to dig up any day now. Store bought ones go bad really quickly There is no cool dry place to store them...it's Louisiana.

The kids don't like biscuits that much. Weirdos, I'm telling you. I made popovers and those disappeared quickly.

Posted by: Mama AJ at July 06, 2014 04:55 PM (SUKHu)

52 People eat food at baseball games, the Red Sox have just come back from a 6-1 deficit to tie it up, 6-6, in the seventh. Chowdah.

Posted by: Lincolntf at July 06, 2014 04:57 PM (ZshNr)

53 Roasted Yams. You can do them 'chip' style, too. Just finish them under the broiler.

I also like to make whipped parsnip and carrots.

Kale, Chard and / or spinach saut�s.

Summer Squash and Zucchini...

Lots of options.

Posted by: garrett at July 06, 2014 04:58 PM (/MhJQ)

54 Kosher salt? Damn joos!

As always CBD j/k & thanks for sharing. I'm gong to try the steal recipe

Posted by: Misanthropic Humanitarian at July 06, 2014 04:58 PM (HVff2)

55 Fresh Slaw.

Posted by: garrett at July 06, 2014 04:58 PM (/MhJQ)

56 Mama, my sister makes a mean potato, bacon, and, cabbage casserole thingy. I got another friend who makes a Hellacious warm potato salad using bacon and grease.

A gal I run around with makes something she calls "Creamed Can Dinner".......sausage, potatoes, and, cabbage all boiled in a pot together. Scrum'.

Posted by: Ricardo Kill at July 06, 2014 04:59 PM (xIQG2)

57 Red Sox have just come back from a 6-1 deficit to tie it up, 6-6, in the seventh. Chowdah.

Posted by: Lincolntf at July 06, 2014 04:57 PM (ZshNr)
Yeah, they need to start waking the fuck up, eh?
Oh, and that potato salad sounds amazing! Black olives, hmmmmm . . .

Posted by: Peaches at July 06, 2014 04:59 PM (8lmkt)

58 mama aj

i love grilled brussel sprouts as a side

also grilled tomatoes

caprese salad but i add avocado

Posted by: phoenixgirl at July 06, 2014 05:00 PM (u8GsB)

59 Like Peaches, I would cook more if I wasn't numero uno.

My chicken fried steak and Mexican food ain't half bad.

Posted by: Ricardo Kill at July 06, 2014 05:00 PM (xIQG2)

60 Just saw a recipe on about.com that said:

"Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce."

I guess that sounds worth a try - standing the ribs on their edge.

Posted by: @votermom at July 06, 2014 05:00 PM (GSIDW)

61 hey, pg!!! haven't seen you in a while! and, yes, I'll have the caprese salad with avo, please.

Posted by: Peaches at July 06, 2014 05:02 PM (8lmkt)

62 Veggies we do; I was thinking more about grains. I did say potatoes though, because my mother always counted those as a carb and made a green veggie along with them! The things that stick with you...

Hubby makes a good German hot potato salad. I need to recreate the cold p. salad from every family gathering we had as a kid. My German step-mother never could figure out why that was such a staple in a Mexican family.

Posted by: Mama AJ at July 06, 2014 05:02 PM (SUKHu)

63 I've tried potato salad at every restaurant that has offered it on their "slaw, potato salad, pasta salad...." list forever, and none beat this one. I've never made it myself, but I've made close facsimiles.

Posted by: Lincolntf at July 06, 2014 05:02 PM (ZshNr)

64 Beer can chicken.
Nothing better. Except maybe the other five beers.

Posted by: USA at July 06, 2014 05:02 PM (Sg02p)

65 Hey yall

We went to the farmer's market after church, and are having a steak and veg feast tonight-green beans with bacon and onions, boiled new potatoes tossed with parsley and olive oil, corn off the cob, sauteed in butter with pepper and sea salt, sliced tomatoes, and grilled tenderloin and chicken. With homemade peach pie for dessert.

23- absolutely cook ribs in the crock pot. You can't really get good dry ribs, since the point of the thing is to cook in slow, wet heat, but if you like wet ribs, you will be very happy.

We do both pork and beef ribs: season the meat, and place on a bed of thick sliced onions. Drizzle with 1/2 to 1 cup of a seasoned broth mixture (beef broth, cumin, garlic, onion, salt, pepper, cayenne to your taste) and leave for 6ish hours. An hour before eating, drain some of the liquid, and then add barbeque sauce of your choice, making sure all the ribs are coated. Cook on low for the last hour and then enjoy.

Posted by: Moki at July 06, 2014 05:03 PM (bAB8f)

66 I need to recreate the cold p. salad from every
family gathering we had as a kid. My German step-mother never could
figure out why that was such a staple in a Mexican family.

Posted by: Mama AJ at July 06, 2014 05:02 PM (SUKHu)
That's intriguing, Mama AJ! Never had Mexican potato salad. What's in it?

Posted by: Peaches at July 06, 2014 05:03 PM (8lmkt)

67 Savages!

Y'all need to do it in style like I am. A Pimm's No. 1 Cup with lime and ginger ale.

Oh, and Doritos flavor #2653 chips on the side.

Posted by: Additional Blond Agent at July 06, 2014 05:04 PM (N9I+M)

68 My mother made a potato salad that I had to teach my wife to make. It's the cold variety spiced with onions and dill pickles, not too much mayo, hard boiled eggs and parboiled red potatos. It's funny how much of my memories of my mother involve food.

Posted by: fairweatherbill at July 06, 2014 05:04 PM (X3pvy)

69 "Hellacious warm potato salad using bacon and grease."

German potato salad. My MIL made some for our 4th BBQ. OMG...I could have dove in the bowl. Soooo good!

I did ribs in our infra red thingy this weekend. Put a rub on them the night before. Cut them in half and did 3 halves at a time. Took the first 3 halves out...put them in a big roasting pan, poured in sweet baby ray's BBQ sauce and some beer. Put that on the grill while the other 3 halves cooked. Put those in the roasting pan...while the pork steaks* cooked on the grill. They were yummmmy!

Pork steaks are a Missouri thing.

Posted by: Tami at July 06, 2014 05:04 PM (v0/PR)

70 PEACHES!!!!!

how are you?

Posted by: phoenixgirl at July 06, 2014 05:05 PM (u8GsB)

71 Here's the thing about potato salad. If your mom made it, no other potato salad will ever rock your world. My mom made an awesome one -- very simple, white-people style, but something i could pretty much live on. Now, most that I try disappoint.

Posted by: Peaches at July 06, 2014 05:05 PM (8lmkt)

72 I loved the German potato salad in Germany, but it's so different from the cold version I grew up with, I don't really consider them the same dish.

Posted by: Lincolntf at July 06, 2014 05:06 PM (ZshNr)

73 In happy food news, Sam's Club will be opening soon near me and construction has begun on a Kroger's that will be about 10 minutes away.

This will be much better than the not-Super Target and Walmart that are my current choices if I don't have time to drive 15-25 minutes away.

Posted by: Mama AJ at July 06, 2014 05:07 PM (SUKHu)

74 Good, pg, and lookie here, Moki stopped in! This is fabulous!! How are you fine ladies doing? Me, I'm kinda wishing for one more weekend day, but still 3 has been quite nice.

Posted by: Peaches at July 06, 2014 05:07 PM (8lmkt)

75 On the proud to be an American menu tonight: Lobster bisque with lump crabmeat. Crab legs and Mussels with butter and garlic. Jumbo shrimp cocktail with rice pudding to finish. Absolute and cranberry served while awaiting the feast for the 4th of July weekend.

Menu for tomorrow per the first Ladyboy: Tree bark soup and carrot sticks.

Don't let it burn, take our country back.

Posted by: Alf767 at July 06, 2014 05:09 PM (EGP1k)

76 37 peaches

Which link did you use? I saw several the other night, didn't know which one was legit.

TIA!

Posted by: speedster1 on the iPad at July 06, 2014 05:09 PM (noB3y)

77 that is true.....the potato salad you grow up on is usually your favorite

my grandaunt made a potato salad using idaho baking potatoes, eggs, red wine vinegar, salt, pepper, paprika, lawry's season salt.....there was never left overs ever.....

Posted by: phoenixgirl at July 06, 2014 05:10 PM (u8GsB)

78 {{{{PEACHES}}}}}}}

How are you doing, sweet lady??

We are survivin' over here. Daughter has "not lyme disease" but all the symptoms. But she is registered for school in the fall, and is determined to let nothing stop her.

We layed low this weekend, but did you do anything fun for the 4th?

Posted by: Moki at July 06, 2014 05:11 PM (bAB8f)

79 Oh, and food related:

Tonight's our semi-annual steak night. Fridge-aged NY strips (AB method) since last Monday night.

Just now coming up to room temp (mine's done!), will cook up in a while.

Posted by: speedster1 on the iPad at July 06, 2014 05:11 PM (noB3y)

80 speedster, I got two emails (they freakin' hound me, these folks, I usually just delete). one was from conservative action fund and I hit that one, because they said they were "fully" behind the McDaniel challenge. but the receipt was more wishy-washy. so, I had an email from McDaniel, too, and went there and hit it again.

Here's the link: (if pixy smites me, I'll do a tiny url)

https://transaxt.com/Donate/FKRGTJ/McDanielChallenge2014/

Posted by: Peaches at July 06, 2014 05:12 PM (8lmkt)

81 Are you at the beach/on the water, Alf? I gorged at the Cape a couple weeks ago. Bisque, lobster rolls, fried clams, raw oysters I ripped off the rocks myself, calimari, fish and chips, clam fritters, man I'm hungry.

Posted by: Lincolntf at July 06, 2014 05:12 PM (ZshNr)

82 >.Never had Mexican potato salad. What's in it?

It was not at all Mexcan. We just were Mexicans eating it!!

Potatoes, hard boiled eggs, pickles, celery or celery seed and lots of mayo.

Although, I'm thinking adding a little Mexican seasoning might be good...

Hmmm.

Posted by: Mama AJ at July 06, 2014 05:12 PM (SUKHu)

83
Had to take apart and fix my own oven since they no longer make the part and the Sears guy wouldn't do it even tho the Sears lady said yeah he can do it, wait a week, then no, and no handyman type knew what to do so I watched a youtube on an oven fix and one on soldering and then fixed it.

Saved hundreds and an insane wife.

Uga Ugga, I have made fire!!!!

Posted by: Guy Mohawk at July 06, 2014 05:12 PM (y6ap6)

84 82...

Try some Green Chile Powder...

Posted by: Mr. Wizard at July 06, 2014 05:13 PM (gmrH5)

85 35 - Added.

I put a covered casserole of onions covered with barbecue sauce in the oven with the ribs. I uncovered them for the last hour to steam off some water. Wow. They were good.

Posted by: LochLomondFarms at July 06, 2014 05:14 PM (LL8fA)

86 moki

did your daughter have a rash?

Posted by: phoenixgirl at July 06, 2014 05:14 PM (u8GsB)

87 Daughter has "not lyme disease" but all the symptoms. But she is
registered for school in the fall, and is determined to let nothing stop
her.

Jeez, Moki, that's terrible and I will keep that darlin' girl in my prayers. Haven't done too much for the last 3 days, got hit with the lazy stick and, for once in my life, decided to just go with it. Which is kinda nice, actually.

Posted by: Peaches at July 06, 2014 05:14 PM (8lmkt)

88 71 Here's the thing about potato salad. If your mom made it, no other potato salad will ever rock your world.
----------------
Couldn't agree more, Peaches. Nothing measures up to Mom's simple stuff. I can get close, but can't quite recreate it.
same with Thanksgiving Day stuffing. I could live on that stuff. My sis & I fight over the turkey skin, and my bro & I fight over the stuffing

Posted by: shredded & melted chi at July 06, 2014 05:14 PM (2Mt9C)

89 How many Benadryl can I take?
I took one @ 9am, next @4pm & another now?
I left directions in house.
Thanks!

Posted by: Carol at July 06, 2014 05:15 PM (gjOCp)

90 so, we've got a hang fire on the gun thread today?

someone call Range Control and have them get EOD out here ASAP!

Posted by: redc1c4 at July 06, 2014 05:15 PM (q+fqH)

91 89 How many Benadryl can I take?
I took one @ 9am, next @4pm & another now?
I left directions in house.
Thanks!
Posted by: Carol at July 06, 2014 05:15 PM (gjOCp)

every 4 to 6 hours

Posted by: phoenixgirl at July 06, 2014 05:15 PM (u8GsB)

92 The seasonings are the things I've never learned. When I've made "the" potato salad on my own, with all the primary ingredients, it's good. When someone else makes it, with all the chilling times and spices and what not, it's awesome.

Posted by: Lincolntf at July 06, 2014 05:15 PM (ZshNr)

93 "Although, I'm thinking adding a little Mexican seasoning might be good... "

Checking the internet for "Mexican potato salad" I see it contains jalapenos, white onion, green onion, olive oil, and.....peas.

Posted by: Ricardo Kill at July 06, 2014 05:16 PM (xIQG2)

94 same with Thanksgiving Day stuffing.

same with everything about the turkey dinner . . . my mom was basic white-folks cooking, but it was absolutely, epic awesome. my sis tries to re-create it and does a very credible job of it, bless her heart, but it ain't the same.

Posted by: Peaches at July 06, 2014 05:16 PM (8lmkt)

95 80 peaches

Thank you!

Posted by: speedster1 on the iPad at July 06, 2014 05:17 PM (noB3y)

96 23.

Sounds like a version of the one I posted. My problem with leaving the ribs in the crock pot is that they fall apart when you are trying to eat them. Do them the way you suggested, them try them in the oven for a while or the broiler for a few minutes to "tighten" them up a bit. That will also caramelize the sugars in the sauce to good effect.

Posted by: LochLomondFarms at July 06, 2014 05:17 PM (LL8fA)

97 Phx Girl,
Thank you!
I'm all wet & have fertilizer all over me.
I should've taken box outside.

Posted by: Carol at July 06, 2014 05:18 PM (gjOCp)

98 OTC benadryl is 25mg/tab...

Directionstake every 4 to 6 hours, or as directed by a doctordo not take more than 6 times in 24 hours

adults and children 12 years and over
1 to 2 tablets

children 6 to under 12 years
1 tablet

children under 6 years
do not use

Posted by: redc1c4 at July 06, 2014 05:19 PM (q+fqH)

99 This is a nice guide to cooking with herbs:

http://tinyurl.com/nktcv2t

Posted by: Tami at July 06, 2014 05:20 PM (v0/PR)

100 the limiting factor will be," are you sleepy?", since the primary side effect of diphenhydramine, in most people, is drowsiness.

Posted by: redc1c4 at July 06, 2014 05:20 PM (q+fqH)

101 lol, redc, i can't take benadryl or any of that antihistamine stuff. not if i want to remain conscious. it all kicks my ass. fast and hard.

Posted by: Peaches at July 06, 2014 05:21 PM (8lmkt)

102 >.and.....peas

Ick.

I like peas, but not in potato salad.

I've started making pea salad, which almost everyone likes. Frozen peas, mayo, cheese (shredded in a bag, usually) and maybe an onion. Lots of variations, good when you're out of fresh stuff and is even better the second day.

Posted by: Mama AJ at July 06, 2014 05:21 PM (SUKHu)

103 Twitter feed:
"Try NYT Opinion all access FREE for 8 weeks!" and "Paul Krugman would like a word with you."

Well, there goes my appetite.

Posted by: USA at July 06, 2014 05:21 PM (Sg02p)

104 and, for the record, ribs cooked in a crock pot are NOT barbecue, even if you put them on a grill at the end or cover them in BBQ sauce...

/purist

Posted by: redc1c4 at July 06, 2014 05:21 PM (q+fqH)

105 anybody ever had spaghetti salad? i had this old lady drunk neighbor who used to make it and it was darn good.

Posted by: Peaches at July 06, 2014 05:22 PM (8lmkt)

106 86-hey phoenixgirl

she did have a rash, just not the erithma migrans. But every other symptom? Yes, especially the knee pain, and joint pain. But the blood test kept coming up negative. We are off to see the rheumatologist next week to check for R.A.

Which we are praying she doesn't have. She's had enough.

Posted by: Moki at July 06, 2014 05:22 PM (bAB8f)

107 Sitting here watching "Far and Away." OT, I know, but I never saw before.

Colm Meaney has hardly changed in 20 years.

Posted by: Ricardo Kill at July 06, 2014 05:24 PM (xIQG2)

108 benadryl puts me to sleep too, but, fortunately, chlophenaramine does not.

what i usually do, if i have allergies, is take a CTM4 and a loratadine at the same time, then just daily loratadine until whatever it is i'm being bothered by stops blooming.

Posted by: redc1c4 at July 06, 2014 05:24 PM (q+fqH)

109 We are off to see the rheumatologist next week to check for R.A.

Which we are praying she doesn't have. She's had enough.

Posted by: Moki at July 06, 2014 05:22 PM (bAB8f)
No no no no no on the RA, Moki. Now I am going to seriously pray hard and often for that girl. RA is horrible. My mom had it and I attribute her death to the effects of long-term use of Enbrel (which did give her about 20 years of a good life).

Posted by: Peaches at July 06, 2014 05:25 PM (8lmkt)

110 104-lol,

you are right, of course, but for those of us not blessed with smokers, it's the next best thing.

105-thanks peaches, we sure can use those prayers. As for spaghetti salad, we had one in Amman, Jordan that was to die for. Sesame oil, peanut butter, soy sauce for the dressing, and tossed with blanched, julienned carrots, snow peas, and broccoli. Mercy.

Posted by: Moki at July 06, 2014 05:26 PM (bAB8f)

111 Tonight is a combination of a late Independence Day, and Little Via's 16th Birthday (Tomorrow).
NY Strip, Corn on Cob, and oil rubbed, sea salted baked potatoes.

All on the grill.

Then maybe, and just maybe, I can present him with his Birthday present (1944 91/30, with matching numbers. No Force Match). That will stay in my name till he turns 18.

Crap.
A grilling thread, and a mention of g*ns.

Posted by: Village Idiot's Apprentice at July 06, 2014 05:26 PM (SjnA2)

112 "I've started making pea salad, which almost everyone likes. "

Darn. Straight.

Posted by: Ricardo Kill at July 06, 2014 05:27 PM (xIQG2)

113 Hugs and good eating to all of you-I'm off to finish dinner for hubby and kids. Smooches to you all

Posted by: Moki at July 06, 2014 05:27 PM (bAB8f)

114 Mama AJ - Maybe not so quick.. but fairly easy are hobo pack potatoes on the grill.

Thin sliced potatoes, maybe two potatoes per pack. Get a good size sheet of aluminum foil. Layer in sliced potatoes and onions and pats of butter and salt and pepper until it is maybe an inch and a half high. Then fold over the tin foil and then roll the edges until thoroughly sealed.

Throw the packs on the grill - I usually do 2 or 3 packs for me and my wife - and don't turn too often. The perfect side dish for anything grilled - or not! Golden crisp on the edges and soft and steamed in the middle.. wonderful!

Posted by: Chi-Town Jerry at July 06, 2014 05:27 PM (b/lt+)

115 xoxo, Moki!

Posted by: Peaches at July 06, 2014 05:29 PM (8lmkt)

116 everything you ever wanted to know about Q can be found here:

http://www.rbjb.com/rbjb/rbjbboard/index.html

Posted by: redc1c4 at July 06, 2014 05:29 PM (q+fqH)

117 " "I've started making pea salad, which almost everyone likes. "

Who wants someone to urinate in the salad?

What?

Never mind

Posted by: E. Latilla at July 06, 2014 05:29 PM (SjnA2)

118 What is CTM4?
It seems that I'm allergic to everything outside
& last week I started crying outside too!
I have Nasacort & prescription Flonase & Now Benadryl.

Posted by: Carol at July 06, 2014 05:29 PM (gjOCp)

119 Moki, I'll pray for your daughter. Poor thing.

Posted by: @votermom at July 06, 2014 05:29 PM (GSIDW)

120 Nice Mois', VIA.

Posted by: Ricardo Kill at July 06, 2014 05:32 PM (xIQG2)

121 Is #116 for me?

Posted by: Carol at July 06, 2014 05:32 PM (gjOCp)

122 I'll have a Shit Sandwich and, what the heck, a Pee Salad too.

Posted by: Voter at July 06, 2014 05:33 PM (ZshNr)

123 Praying for your daughter, Moki.

Posted by: Mama AJ at July 06, 2014 05:35 PM (SUKHu)

124 @122

And you'll like it, too.

Posted by: B.O. & the Democrat Party at July 06, 2014 05:38 PM (xIQG2)

125 Posted by: @votermom at July 06, 2014 04:37 PM (GSIDW)

I've done a boston butt in the crock pot. No water. Just spice. All day while at work.

As far as ribs go, if you you like the dry Midwest ribs this won't work. But if you want pull off the bone ribs, try a baking bag in the oven. About 2 1/2 hours. Add your favorite sauce beforehand.

Posted by: Golfman in OIB at July 06, 2014 05:38 PM (/djtm)

126 Redc1c4,
Thx.
Benadryl was only thing I hadn't tried.

Posted by: Carol at July 06, 2014 05:38 PM (gjOCp)

127 you are right, of course, but for those of us not blessed with smokers, it's the next best thing.

Posted by: Moki
............
You really don't need a smoker. I slow cook ribs on the gas grill. Take a roasting pan you use for your grill and put water in it about halfway and set it on your grill. Turn on all the burners until the grill is hot, then turn off all but one - preferably not under the pan.

Put wood chips into a smoker box or heavy duty aluminum foil over the lit burner.

Put your ribs that have had a dry rub applied on a wire rack on top of the pan of water or a rib rack.

Turn your burner down til you get the temp to be a steady 250-300. You can turn the ribs once, but you really don't have to. I baste the ribs with a beer and rub mixture every half hour or so.

If you get enough smoke and your grill doesn't leak too much, you will get a nice smoke ring and your ribs will be perfect after 2.5 hours (or so).

If you like, you can then sauce them directly on the grill especially if you like em crispy.

Posted by: Chi-Town Jerry at July 06, 2014 05:38 PM (b/lt+)

128 >hobo pack potatoes on the grill

Oh. Yum.

Thank you.

Posted by: Mama AJ at July 06, 2014 05:39 PM (SUKHu)

129 and a loratadine at the same time,

That + Nasacort worked good for me this spring.

Potato salad + peas = Salad Oliveh = Persian Potato salad = yum.

Posted by: DaveA at July 06, 2014 05:39 PM (DL2i+)

130 we harvested honey today. no one was stung, but the honey was sweet.

Posted by: pointsnfigures at July 06, 2014 05:44 PM (LnE5F)

131 U.S. immigration officials say the crisis is being driven by a mix of extreme poverty, gangs and drug violence in Central America, as well as rumors perpetuated by human smugglers that children who reach the U.S. border will be allowed to stay.The truth is that US border authorities have been scrambling to find enough Jerk sauce to prepare these undocumenteds for my dinner.

Posted by: Hannibal Lecter at July 06, 2014 05:47 PM (e8kgV)

132 "U.S. immigration officials say the crisis is being driven by a mix of extreme poverty, gangs and drug violence in Central America, as well as rumors perpetuated by human smugglers that children who reach the U.S. border will be allowed to stay."

Uh-huh.

Bullshit. But, okay.

Posted by: B.O. & the Democrat Party at July 06, 2014 05:52 PM (xIQG2)

133 Fuck that B.O. sock.!

Posted by: Ricardo Kill at July 06, 2014 05:53 PM (xIQG2)

134 CTM4 = chlorphenaramine 4mg "Chlor-Trimeton" (brand name)

old school antihistamine. usually causes sedation, same same as benadryl, but not with me.

new school antihistamines, such as Claratin et all (loratadine) do NOT actively remove the triggering agent from the mast cells, which is what causes the allergic reactions we suffer, which is why you have to take one every day during allergy season for them to be effective. it is also why they don't always w*rk when you are either highly susceptible to the allergen in question or during heavy pollen conditions.

that's why i take both kinds if i'm having an allergy attack, so that the CTM can clear out the receptors, allowing the loratadine to come in behind it.

of course, having had 3 anaphylactic episodes due to overexposure to cephalasporins, my mast cells are FUBAR anyway...

Posted by: redc1c4 at July 06, 2014 05:53 PM (q+fqH)

135
Treat this week: Veal Sweetbreads.

amazing

Posted by: artisanal 'ette at July 06, 2014 05:55 PM (IXrOn)

136 #116 was for everyone who likes food. not only are most of the folks on that page good people who love food, but they are helpful too.

not only that, but the archives contain the secrets of the ages, as a search of them will show. if it's a food topic, it's been discussed there over the years.

Posted by: redc1c4 at July 06, 2014 05:56 PM (q+fqH)

137 I remembered a dish I used to love in college in the just off campus local dumpy restaurant the other day. It was a chicken fried veal cutlet with green peppercorn brown gravy. My dad would come and pick me up for lunch when he came to the cattle auction in the next town. We would finish with pie. And he paid. I have to make it this week.

Posted by: Lester at July 06, 2014 05:59 PM (2UPXV)

138 Posted by: Lincolntf at July 06, 2014 05:06 PM (ZshNr)

*****
Growing up spent some years in Germany. Used to go to this gasthaus to drink beer, and play fussball (foosball - depending). They used to let us run a monthly tab and also access to the kitchen. There was always an iron skillet with German potato salad, dark bread and some butter. Sammiches. Delish. Great memory you triggered. Thanks.

Posted by: gracepmc at July 06, 2014 06:01 PM (rznx3)

139 Thanks for #134 ! I don't think I've had that.

Posted by: Carol at July 06, 2014 06:14 PM (gjOCp)

140 Benadryl has been useless!

Posted by: Carol at July 06, 2014 06:16 PM (gjOCp)

141 Back from my burger (num, num) and just saw this from Mama:

>>I was thinking about doing a pot of basic rice and then making fried rice with some of it.

When mister needed to bring down his weight, I started using brown rice. I found a great recipe that I make in larger batches in the oven: brown rice "pilaf." But really it's just an onion sauteed in a Dutch oven using whatever (butter or olive oil, I try to use oo), dump in the brown rice, quick sautee, then add water or chicken stock (I usually use chicken stock), and put the whole thing tightly covered in the oven for an hour or two. (I don't remember.)

It's very good - and I say that as someone who usually dislikes the high fiber version of things - and it's versatile. I put it into wrapped sandwiches, for example. Left over herb chicken breast, some of this rice, maybe a dollop of yogurt or low fat sour cream - a sandwich. And it keeps well. It's nice and moist so it reheats very well compared to white rice.

Another thing I do a lot of when the grill is going is a wedge or half of butternut or acorn squash w/ a dollop of margarine or butter and a big sprig of fresh rosemary. Wrap well with foil. Roast.

Posted by: Y-not at July 06, 2014 06:21 PM (zDsvJ)

142 test

Posted by: Mongerel at July 06, 2014 06:21 PM (YqWfw)

143 For Mama AJ:

Personal Potato Gratin Stacks

Recipe and glorious hunger making photos here:
http://tinyurl.com/l2a9vre

Posted by: Mongerel at July 06, 2014 06:23 PM (YqWfw)

144 I was trying to post the recipe in here but I kept getting an error message. Therefore the tiny url.

Posted by: Mongerel at July 06, 2014 06:24 PM (YqWfw)

145 Hi Carol,
I usually just take Allegra and/or Claritin.

I also sent you an email about those clippers

.

Linda

Posted by: lindafell at July 06, 2014 06:24 PM (nKVlf)

146 Recipe and glorious hunger making photos here:
http://tinyurl.com/l2a9vre

Posted by: Mongerel at July 06, 2014 06:23 PM (YqWfw)
Those look divine!!! Although in the pic, it appeared that they might be wrapped in crispy bacons. The recipe put the lie to that, but how could that not be a good idea?

Posted by: Peaches at July 06, 2014 06:26 PM (8lmkt)

147 Oh, another "starch" side dish that's dead easy is black beans.

Sautee onion and garlic (or you could certainly used the dried stuff) in oil, dump in drained can of black beans and a can of diced tomatoes. I usually buy the kind with diced green chiles in it. Toss in some chopped fresh cilantro (the more the merrier) or if you don't have that use either the cilantro paste from the tubes you can find in the veggie section or dried cilantro. (Or skip it if you don't like it.)

Simmer. The longer the better for taste, but in 15 min will be fine.

Not being a Southerner, I also love the Jiffy cornbread mix... because it's sweet! :-)

Posted by: Y-not at July 06, 2014 06:27 PM (zDsvJ)

148 I miss German food, too. Spiesbraten, especially. Kind of a "pork steak" prepared in a variety of ways. Mouthwatering.

Posted by: Voter at July 06, 2014 06:36 PM (ZshNr)

149 >>Personal Potato Gratin Stacks

GOL! As in "gasping out loud"!

>>brown rice "pilaf."

I could probably pass that off as "Mama-a-roni" instead of Rice a roni.

For a while, beans weren't popular around here, but I should probably try again. BRB, putting Beano on the grocery list!

And more buttermilk to make homemade buttermilk tortillas. Even though it will be hard for me to resist eating them.

Posted by: Mama AJ at July 06, 2014 06:48 PM (SUKHu)

150 The Eastern Star ladies used to make potato salad thus-
-peeled potatos red or white slightly underdone
-white onions chopped fine
-boiled eggs chopped medium
-real mayonaise (Hellmans or Dukes)
-yellow mustard (never anything heinz in our house)
-sweet pickle relish
-lots of black pepper and a little salt
-mix while potatos are still a bit warmish, let cool
-chill in fridge
-dust with paprika
-on your plate you can add a few drops Tabasco
-this is the righteous way, follow it and be blessed.

Posted by: Erowmero at July 06, 2014 06:51 PM (go5uR)

151 I find sangria works pretty well as a nice refreshing drink after a hard day roasting hobos!

Posted by: Hrothgar at July 06, 2014 06:52 PM (o3MSL)

152 I was thinking about doing a pot of basic rice and then making fried rice with some of it.

--

I do this all the time with leftover steamed rice.

Posted by: @votermom at July 06, 2014 07:10 PM (GSIDW)

153 Just finished dinner, which featured grilled sausages. Sausages that Dr. Mrs. T. and I made ourselves! Ground up pork with garlic, salt, and spices (probably too much salt, but it was our first time) and fed it into sausage skins. Hardest part was getting the stuff to go into the skins evenly, and my arm was pretty damned tired from cranking the grinder by the time we finished.

The only slightly complicated part was actually finding the damned casings in the first place. I finally located a local grocery which does in-house sausage, and the butcher counter guy made up a price and sold me some.

Phase II of the project will be to experiment with different fillers: breadcrumbs, rice, maybe vegetables, which we hope will make the filling process easier.

Posted by: Trimegistus at July 06, 2014 07:47 PM (XDf+Z)

154 Cool, Tri!

Posted by: Y-not on the phone at July 06, 2014 08:16 PM (zDsvJ)

155
Mama AJ:
Couscous. Simplest thing in the world. It is made of wheat, but kind of like teeny tiny grains of pasta. You may be able to get it in bulk, which is less than the boxes.
Proportions are anywhere from 1.5 cups water to 1 cup couscous, to 2 cups water to 1 cup couscous. Depends on whether you like it dry or sticky.
Add water to a pot. Add a generous tablespoon of butter or olive oil and two teaspoons of spice. Bring water to boil, stir in couscous, turn off the heat and let it sit for 5 minutes. Fluff with a fork and serve.
I use Penzey's spice blends, whichever one I am in the mood for. This lets you buy plain couscous for half the price of the precious little mixes. Using different blends keeps it from being boring.
1 cup of couscous is good for about 3 moderate servings (about 3/4 each).

Posted by: Teri at July 06, 2014 11:42 PM (YXsje)

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