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What's on the weekend menu?

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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 08:29
    The food looks great guys and gals! 

   Here's what we had over this past weekend...

  




Enjoy The Food!
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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: 23 May 2013 at 08:41
Dan,
FANSTASTIC SHELLFISH CRITTERS ...
Great for a wonderful Paella or Fideau too; or Risotto.
 
Tas,
 
I am making a simple green seaon " paella " probably with fideaù ( noodles ) for our PAELLA MEMORIAL WEEKEND PRESENTATION ... Shall take photos ... We are in Haricot Vert ( French style green beans ) and Asparagus ( both white and green from Navarra ) Season ...
 
So, shall be going to Central Market at 8.30am tomorrow to select the ingredients ... It shall be what is called:  Arroz con las verduras de la temporada =  Rice with seasonal veggies ...
 
I shall see our shellfish selection at Fish Monger ---
 
Kindest.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 09:14
We're participating in an 18th century trade fair this weekend. As part of our book promotion we give out samples at this events. So our weekend menu will be: Sweet Potato Buns; Beef & Barley Soup; Chicken Hash; and Stewed Tomatoes.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 09:20
That sounds pretty good, guys -
 
Margi, you do not know how fortunate you are to live where markets carry fresh, local, seasonal products. The older I get, and the more cooking I do, the more I have come to hate the large, monstrous food industry that has been allowed to prosper in our country.
 
Dan - incredible cray(craw?)fish(dads?) there! We get to see a few usually when we go fishing, but never in those numbers - I've often considered starting a crayfish pond....
 
Brook, I love beef/barley soup ~ I am assuming that your recipe will be from the time period? The chicken hash sounds interesting, too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 11:58
Tas,
 
The country and the E.U. have different laws on agriculture, fishing etcetra. This is a country steeped profoundly in traditions and each day, is a Harvest Day ...
 
This is why we have stayed here for so long ... I love Italy more, however, each has their advantages and disadvantages ... Like any place else ...
 
We know how fortunate we are ...
 
You must come to visit us in the next 5 years ...
 
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 13:04
Yeah, Ron, it's one of the recipes (receipts, in those days) we've adapted from original source materials.

Remind me after the weekend and I'll be happy to post the recipe.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bkleinsmid Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 15:03
This weekend will be our annual whole hog BBQ on a spit. I think the guy said this one is 178 lb. I will take photos and try to post them on Monday.

Brad
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 15:29
hey, brad - that sounds like a really, REALLY good time!
 
one of these days, i plan to do one, and i'd really love all the information available on it. if i may impose, could i request that you to keep track of EVERYTHING? a running diary on this would be great, maybe a photo every hour or so,  to show the progression. also, if you have any family memories, traditions etc. that go along with the event, share them! the older i get, the more i realise that it's our job to keep these traditions intact. these days especially, it is all too easy to let them slip away....
 
looking forward to learning about this, and thanks much for everything!
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bkleinsmid Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 15:49
Tas......it is a "thank you" for a bunch of us that work together during the year. the first pics will be in the dark.....about 3AM. Once the hog is on the spit, we go back to bed. As I am fixing some side plates, I won't be back to the hog until about 9AM. I will get as many pic's as I can but will have to point me as to getting them posted.
About an hour ago a friend called wanting to know if I could do a little 60 lb pig tomorrow. Nice story to go with it.......I had to say yes..

B~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2013 at 15:54
Sounds like a good time coming up ~ you're going to have your hands full the next few days!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 May 2013 at 02:32
Unfortunately here is what's on the menu for us in the northeast this weekend.


I much rather be having mudbugs with Dan....love those little devils!!!!Thumbs Up
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: 24 May 2013 at 08:21
As usual, the farther my week progresses, the more I think up to do. Depending on the weather and how things go, here are some dishes that I will try to make:
 
Slovak studenina, which is similar to but not quite the same as eastern european "head cheese."
 
American tomato aspic with a slight twist for the Fotw Summer Salad Challenge.
 
Spanish paella for National Paella Day 2013. I do believe I'm going to do an all-seafood paella, including cod fillets, large shrimp, mussels and perhaps clams. With this much goodness, I see no reason to add my customary chicken, but I may add mushrooms. Also we usually use peas or green beans, but This time, I think I will use sugar snap pea pods.
 
Pork shoulder barbecue - depending on the weather and other factors, if I get the chance and the ingredients, I'd like to try Brook's 18th century pork shoulder barbecue; otherwise, it will be a simple, straight-up southern pulled pork.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 May 2013 at 14:54
Tas,
 
A Murcian Paella ... as previously discussed in our old large cazuela stove top ...
 
Some appetisers, typically Spanish to start off with, prior to the main course ...
 
At moment, that is all ...
 
Have to think about it, in the early morning after my " walk " ... I shall post
perhaps, a salad and a fresh fruit easy dessert ...
 
Margi.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 26 May 2013 at 03:55
I guess I'm mostly off the hook for the weekend. Will be attending a cookout at friend's tomorrow and they requested an appetizer.
Right now I'm leaning toward smoked salmon with home made boursin-style herbed cheese in endive with a slice of avocado, capers and shallots, garnished with some fresh dill and a tiny bit of vinaigrette. 
I'm actually undecided on the minced shallot...don't want to overpower the salmon...I'll taste test a couple before I bring it all to fruition.

Will report on how well it is received.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 26 May 2013 at 08:56
I made calzones/pizza pockets last night. I'm thrilled. because I think they have at least somewhat less sodium than store-bought pizza, but satisfy that craving.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 May 2013 at 11:12
Well, a change in plans ... A chef neighbor and Friend, and his wife and us, decided to head downtown to CAVA BAJA, which is RESTAURANT ROW ... and Tapear ( verb used to indicate that one is going out for TAPAS ) ... IT WAS ALOT OF FUN .. AND truly nice to catch up with some old friends of our´s .. and meet a few new ones...
 
Shall post the photos of the venues and the nibbles !
 
ALL OUR BEST.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 May 2013 at 09:43
Oh, boy ~ I hereby pledge NOT to make plans anymore.....at least, no plans for anything more than one project at a time!
 
Even though it was a long holiday weekend, it was incredibly eventful:
 
studenina - didn't even get the chance to start it.
 
paella - my time alloted to that project was spent under our car (see below). good thing i extended national paella day to next weekend. lol
 
tomato aspic - should have done it sunday but i was babysitting the pork shoulder so much (see below) that it never happened. it is a top priority for hopefully some time during the week.
 
pork shoulder - since i was using this particular smoker/barbecue unit for the first time in probably 4 years, i decided to ultimately do a straight southern-style barbecue to "re-acquaint" myself with the unit. in hindsight, this was a very good decision, because it took so much of my attention that i would have mucked up anything else. the unit performed well, but the "re-learning" curve was incredible - started the cook at 1030 pm saturday night - an 8.9 picnic shoulder took almost exactly 16 hours from the time it went over the smoke until the time it reached 195 degrees internal temperature. i would have preferred to go to 200, but the hour-long rest was adequate for pulled pork. tasted extremely good, but i was a zombie by the time it was done.
 
on the plus side, it was a great holiday weekend. on friday we grilled some burgers, hotdogs and some sort of wursts. saturday we spent fishing at a couple of spots on the river near town. we caught quite a few fish but the beautiful mrs. tas won the day with the first fish (a really nice perch) and the biggest fish (a helluva big carp). i caught a nice walleye and there was the usual run of bullheads that are common and numerous this time of year. a couple of them were good sized, too. bullheads and carp are considered trash fish, but i told melissa she needed to be a slovak again, so i filleted the carp (new experience there) and kept it. i also kept the bullheads since my kids seem to like the bloody things, and in the spring they really aren't that bad at all. the walleye and perch will become part of my waterzooi project sometime in the near future - their fillets are currently frozen in a block of ice.
 
saturday night and most of sunday was spent with the barbecue, when it was finished, we watched the NASCAR race in charlotte, which was pretty interesting as far as races go.
 
monday, the beautiful mrs. tas had to work at 6 in the bloody morning, so i got up and went with my youngest son to drive her to work (20 miles), then he and i headed south into the mountains, where we fished, drove around and explored HAD A GREAT TIME!!!
 
the fishing was "ok;" caught a nice brook trout (my favourite trout - supper tonight for me!); he caught a large sucker and for some insane reason wanted to keep that, too, so its fillets are probably going to be smoked along with the carp and - who knows? - maybe even the bloody bullheads.....Confused
 
unfortunately, toward the end of our trip, about an hour before i had to go back to town and collect melissa, we pranged the transmission oil pan - luckily this happened at an area where there were a few campers; one of whom was actually a mechanic - a little good ol' jb weld and refill of fluid later, we were back on the road, probably about an hour-and-a-half late to pick up mrs. tas, but such is life. instead of paella, we bought some frozen dinners that tasted like....well, frozen dinners.Dead
 
therefore, i am making NO PLANS as of now; however, i do have two top priorities to complete by the conclusion of this coming weekend: the tomato aspic and the paella. after i take care of those, we'll see what happens.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 29 May 2013 at 08:32
    Sounds amazing Tas! 

    Sounds like you made the most of your time!!!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 29 May 2013 at 08:35
Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan,
FANSTASTIC SHELLFISH CRITTERS ...
Great for a wonderful Paella or Fideau too; or Risotto.
 



   Margi, Crawfish certainly do have a slightly unique flavor.  I love shrimp, but much prefer crawfish as long as they're not overcooked.  But a Crawfish Risotto would be fantastic, what an idea.  Crawfish stock and then mix in the little critters at the end.  I hope to try this at some point...I can actually see this being better than a lobster risotto.

  Thanks for the idea!
Enjoy The Food!
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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 June 2013 at 21:11
Onions chopped and cooking liquid prepped for tomorrow's feast.

My husband and I used to like to get Smokey Bones takeout occasionally. Then they changed their focus and became more of a sandwich joint, and I had to cut way down on salt. Since the lousy weather forecast for tomorrow spoiled any outdoor plans for my June vacation day/long weekend, instead we're going to try to create a feast with healthier versions of some of our old SB favorites: pulled pork, garlic toast, mashed potatoes, baked beans, Southwestern corn*, and cinnamon apples.
(I don't remember if the corn was actually a SB side or not, but I think so, and I want to try this recipe anyway. :))
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