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What's on the weekend menu?

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    Posted: 19 November 2017 at 12:20
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 13:59

Brook,

Sounds very interesting ..  These are small, and 1 duckling feeds 2 which is why I was given 2 ..

An Asian profile sounds fabulous ..

I would be very grateful  ..  Please post the récipe .. 

Thank you very much ..  

Have a lovely weekend ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 11:33
Most of my recipes are for wild duck, Margi, which cooks differently.

I do have an incredible recipe, however, for fried duck in ginger sauce, which I'd be happy to post if you'd like it.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 11:13


Star  November 18th - Saturday ..

Since, I have always been elected to do a  Thanksgiving Lunch, I had gone to the  Farmer´s Market, the  Super Market downtown and the Central Market ..

I am going to prepare 2  ducklings ( oven ) for the Saturday after the actual holiday ..

Now I am hunting duckling récipes ..  I am not sure if I wish to go L´ Orange or  Papero con  Fruta, which is an Italian recipe:   Ducklings, 3 pears, 1 lemon, black or red grapes, cherries, Evoo, butter, dry White wine and stuffed with savoury and dried cranberries & various dried fruits ..  & Home made day old bread croutons.   


Any suggestions on duckling ?  Wanted to do something a bit different ..  



  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 10:27
Thanks, Margi. It really is. But it takes time to prep.

Orange and cumin seem to be natural pairs, Ron. When I adapted the original recipe I went with tangerines instead of oranges, and they pair up even better.

The clementines are a happy compromise. But cutting them in supremes is, to say the least, a time-consuming pita.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 09:07
That sounds really good, Brook - I'm guessing that the orange and cumin would really play well together.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 08:37
Sounds amazingly exquisite Brook ..    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 03:08
As I may have mentioned in the past, my days off are Monday & Tuesday. So that’s where our “weekend” falls.

Last night I made crab-stuffed haddock turbans with duxelle sauce. This was accompanied by sweet & sour red cabbage, and a clementine/red onion salad with cumin vinegraitte.

Stuffing the turbans took a bit of extra effort, but was well worth the finished result.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 November 2017 at 17:29
Thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2017 at 11:08
Originally posted by Hoser Hoser wrote:

Looks like horseradish pot roast here...always a good bet o a cold, rainy weekend.

It's snowy and cold so I'm making this in my slow cooker today.  I'm looking forward to it.  
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Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2017 at 08:47
Happy belated birthday!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2017 at 17:22
Thanks! I was the birthday girl, and people brought injera, chicken piccata, enchiladas, blitz kuchen, empanadas... 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2017 at 03:41
Looks like horseradish pot roast here...always a good bet o a cold, rainy weekend.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:26
We are probably making Swedish Kalops on Saturday, with a turkey dinner on Sunday.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:22


Friday 3rd November 

Sincé I had caught a terrible cold with flu & feverish symptoms, it shall be a home made chicken stock, broth ( soup ) .. 

Fresh veggies and chicken ..  Simple classic ..   

I am recovering but appetite is on low and so soups for Saturday and Sunday ..

Some home made focaccia perhaps with  Evoo and fresh Rosemary sprigs from terrace ..  

Nice and warming .. 

Have a lovely weekend ..   


Melissa:   Have fun ..  Hope all is well ..  Happy  Birthday to the birthday gal / guy .. 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 07:15
This weekend's One Of Those Birthdays, and my family's throwing an International Potluck. I can't wait to see (and taste!) what they come up with. One sister's making Ethiopian Injera.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2017 at 03:47


Weekend September 9th: 


Now that "the extremities" of temperatures  have levelled off to  16 degrees Centigrade in the early early mornings and by 11am - 12pm  rise to 27 - 28 degrees,  it is an inspiration to get back to preparing shellfish  and fish,  once again ..

During the summers in Spain ( months without the Letter "R " which,  is an old historic adage, of not buying fish during these 4 months )  and so, availability is quite limited as there are regulations for spawning and protective measures .. 

Calamar, Squid, Prawns and a few Mediterranean varieties are available at good prices ..  

So, I am going to prepare a tiny Paella for 2 Friends who are visiting from  Northern Europe and then they shall be flying over to the  Balearic Islands before returning back to Northern Europe .. 

At their request,  I am preparing a Shellifsh Paella Marinara .. 


What is on the agenda for the weekend of the 9th  ? 


Have  a wonderful day .. 




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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2017 at 03:39

Sounds wonderful Brook.  I am sure it was a grand success .. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2017 at 03:18

sure sounds good Brook...just having a smoked beef roast, potato and spinach salad here, along with some mini caprese kebabs and antipasti kebabs
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2017 at 09:31
Who’d a thunk it!

Today, Labor Day, is actually my day off. And, for a change, the weather is cooperating. So I decided to do a semi-traditional meal. I’ve got three racks of ribs in the smoker, even as we speak.. These were put up my usual way: slathered with my own spicy mustard, and covered with my rib rub.

I believe I’ve posted recipes for both of them in the past.

Sides are a little less traditional. With the ribs I’m serving butternut latkes (basically, latkes made with butternut squash instead of potatoes), Moroccan Eggplant Salad, and Jicama Slaw.

Be still my heart!
But we hae meat and we can eat
And sae the Lord be thanket
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