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What's cooking this weekend?

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    Posted: 19 January 2018 at 12:15
Personally, I'm thinking about a nice big pot of Carbonnade Flamand for game day...what do you folks have on the menu?

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: 20 January 2018 at 06:51
In line with my new project, I'll do a few more Georgian dishes. On the game plan: Tutmaji (Yogurt Soup with Noodles); Shemtsvari Tsitsila Sunelebshi (Cornish Hens in Herb Sauce; Khinkali (Stuffed Dumplings); a Pkhali (vegetable pate'), but haven't decided on the veg, yet. Perhaps green beans. And, of course, I'll make a Georgian bread to accompany the meal.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 January 2018 at 03:10
The cornish hen sounds interesting Brook
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 January 2018 at 13:17
Unfortunately, there was no cooking this past weekend, as we had to take care of some serious business on The Beautiful Mrs. Tas's side of the family. We did, however, have some very good Mexican, some great pizza, far too much fast food and ice cream...and - for the first time - Panda Express, which wasn't terrible at all.

I have two projects on deck, which I hope to take care of this coming weekend:

Scotch Broth:

http://foodsoftheworld.activeboards.net/scotch-broth_topic2186.html

And another preparation of Carbonade Flamande, which I intend to be my best ever (so far):

http://foodsoftheworld.activeboards.net/carbonade-flamande_topic274.html

For the Scotch Broth, I've done quite a bit of research, and was even able to score some lamb, which is for various reasons rare in our household. I intend for it to be as typical and "probable" as possible - something that would be quite familiar in its country of origin, prepared with much love and flavor.

The Carbonade is a favourite of mine going back quite a few years now; it has been an evolving journey as I pick up its and bobs of information, and I have enjoyed learning abut it. With this upcoming preparation, I intend to put together everything I've learned; further, I will be using an actual Belgian dark beer, from Belgium. The "testing phase" to determine the "best" beer will be happening during the next few days!

On a side note - I would really, really like to start my Pretzel project soon, as well - this will include pretzels as well as a creamy beer-cheese dip and possibly a beer mustard, as well. If I can line everything up, I will get it going...perhaps for SuperBowl Sunday....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 31 January 2018 at 09:55
Well my projects above will be put off until at least next week, probably, but no worries. I need to grab an ingredient or two, so it will be worth the wait.

As for this coming weekend -

We have a couple of beautiful, locally-grown-and-butchered oxtails sitting in the freezer and The Beautiful Mrs. Tas has asked me to get them out; so, I'll be cooking them on Saturday. I've decided to go with a great-looking recipe from the Gullah Culture of the south Atlantic coast of the United States. Brook did an excellent write-up on Gullah foodways a couple of years ago, and the recipe can be found here:

http://foodsoftheworld.activeboards.net/beyond-shrimp-grits_topic4408.html

I really like the simplicity of the recipe and how it contains everything that should really bring out the wonder of the oxtail.

For the side, I'd like to do prepare the Yellow Squash with Bacon recipe, which is on the same thread above. I'm not sure what squash I'll be able to find to use with this, though; it will most likely be some sort of winter squash - the only other option is canned zucchini , and I am not sure how that would work with this recipe.

For Sunday -

It is the Super Bowl, so The Beautiful Mrs. Tas will be going nuts with preparation. Along with various finger foods, Little Smokies, chips, dips and other goodies, we will be doing home-made submarine/hero sandwiches and, evidently, super-duper nachos. This is food that I love, but shouldn't eat! I might also do the Bratwursts in Beer-Cheese Sauce, which have become something of a tradition:

http://foodsoftheworld.activeboards.net/bratwursts-in-beercheese-sauce_topic4583.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2018 at 19:00
I made risotto for the first time this weekend. I'm not sure how it's supposed to come out, but I like what I got.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 08:55
Glad it came out good!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2018 at 10:09
Melissa, it's supposed to come out the way you like. So---mission accomplished.

You go, girl!
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2018 at 16:50
It was fun! I don't usually make the same cooking project 2 weekends in a row, but I may do it again tomorrow with different add-ins. The first one had mushroom powder and peas. I'd like to try it with fresh tomatoes and basil in the summertime. Maybe onions and the rest of the peas.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2018 at 13:16
 just made some with onions, dill, and lemon. It was good too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 February 2018 at 09:23
Sounds like it's going good with the risotto!
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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 March 2018 at 10:53
I'm looking forward to making some with fresh tomatoes and basil in the summertime.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2018 at 17:01
It's been a good cooking weekend. Now I know how to make Chicken Tempura! I meant to make whipped potatoes, but I guess I'll save that for St Patrick's Day. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2018 at 02:31
Got this going for next weekend...nice 7 lb brisket flat in the brine and curing for St Paddy's day.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2018 at 08:44
Sounds (and looks) good, guys!

On Saturday, we finally were able to try Joe "Dogs" Iannuzzi's Shrimp Scampi:

http://foodsoftheworld.activeboards.net/scampi-a-la-joe-dogs_topic1214.html

The recipe may seem a little unorthodox, but it sure is good! We followed it except for the accent, which we didn't have any of.

Everyone liked it quite a bit, and we will most likely make it again before the year is out.

For Sunday, it wasn't anything special - a sort of improvised taco casserole that looked goofy, but tasted great!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2018 at 13:12

I made my colcannon a day late, and I thought I'd ruined it, but I may have a new Saint Patrick's Day treat.

Fairy Colcannon (Excuse me: Good Folk.)

Ingredients:

4 large red potatoes, peeled (Unless you're cooking them in an Instant Pot. Then peel them after.)
Most of a head of green cabbage, in large chunks.
1 onion, peeled, in large chunks.
Ridiculous quantities of butter.
Pepper and salt to taste. (I added garlic aioli to the potatoes instead, because of the no-salt thing.)

Boil the potatoes until soft. Whip them with a hand mixer, adding just enough cooking water to make them whippable.

Decide to save time by "chopping" the cabbage + onions fine in a food processor. Realize that the stuff on the bottom is liquifying while the top just sits there. Rather than give up and chuck it, double down, hit Puree, and let 'er rip until you have a bowlful of green mush.

Saute the green mush in butter until it starts to brown + the raw cabbage + onion taste mellows into roasted-veggie sweetness.

Mix the mush into the potatoes.

Sere traditional colcannon-style: piping hot, with a well of melting butter in the center.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 08:00
That sounds pretty darn good, Melissa!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 12 May 2018 at 14:07
I just made honey mustard chicken wings in the Instant Pot + toaster oven, and they came out good! Slightly darker than intended, because I had to leave the room unexpectedly, but good!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2018 at 03:14
Sort of a cool day out here in N.E. so I'm going to do a nice horseradish pot roast today.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2018 at 06:14
Had a Georgian-inspired meal last night: Lamb-filled Khinkali, mushrooms & peppers, and butternut squash with prunes.
But we hae meat and we can eat
And sae the Lord be thanket
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