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What's on the weekend menu? |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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This was just pleasantly warming.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Friday 30th: Always Restaurant Lunch Out. Probably Italian or Greek .. Saturday 1st: I am going to prepare some Green Lentils Vegetarian Style .. I had bought some Lentils from the Central Market where they are stored in Oak Barrels and packaged in Linen Bags .. This way I do not have to cook on Sunday .. Have a wonderful weekend .. And have a fabulous July 4th .. What is everyone preparing for the 4th ?
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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It's going to be a tapas party at my house margi... small plates and graze all day on the fourth.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ohhh, ohhh! Can I come?
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But we hae meat and we can eat
And sae the Lord be thanket |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Would love to have you Brook...I'll be making the stuffed quahogs today and freezing them. They'll be accompanied by smoked kielbasa, stuffed jalapenos, mussels vinaigrette,deviled eggs, shrimp cocktail, herbed chicken wings, potato salad and the obligatory watermelon.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser, Wow .. Tapas ! Always fabulous ! I see you posted some of the menú for Brook. Extraordinary surely. Please snap some photographs !!!! Have a wonderful weekend and a very healthy, happy summer & July 4th .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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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! |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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sure sounds good Brook...just having a smoked beef roast, potato and spinach salad here, along with some mini caprese kebabs and antipasti kebabs
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Sounds wonderful Brook. I am sure it was a grand success ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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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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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We are probably making Swedish Kalops on Saturday, with a turkey dinner on Sunday.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Looks like horseradish pot roast here...always a good bet o a cold, rainy weekend.
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks! I was the birthday girl, and people brought injera, chicken piccata, enchiladas, blitz kuchen, empanadas...
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Happy belated birthday!
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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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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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Sounds amazingly exquisite Brook ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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