what are your holiday weekend cooking plans?
My husband's birthday coincides with the Labor Day weekend so it's always a good excuse for a big food orgy. We're going out for dinner on Saturday. Sunday I plan to make the lobster, corn and tomato salad that was in the NYTimes Food section yesterday:
I'll probably grill the corn and roast the tomatoes for added flavor.
His birthday is on Monday and he's asked for chicken wings. So I'm going to fry them in chile oil and make a German-style potato salad - vinegar, cooked onions and cooked bacon. After this heart-attack-on-a-plate, his birthday cake is marjolaine - 4 layers of dacqoise with coffee and chocolate ganache filling and frosting. At least he'll die happy with a full belly.
Because it's a long weekend I'm going to cook some other things which will be eaten later. I'm finally going to attack the last of the pork belly from the pig we got last winter. 6 lbs will be used for confit, the rest will be moo wan (Thai caramelized belly pork).
And I'm going to brine and butterfly a chicken for another ATK roast chicken, perhaps with a lemon and za'atar underskin seasoning (from Spice, Ana Sortun's book) this time. I'm hoping to get both the potato gratin and Zuni-type bread salad out of this. I'll report on results after the experiment.
What are you planning?
Okay, this is a little late for the holiday weekend, but I wanted to report. We fired up the smoker today and cooked a slab of ribs and a little pork loin roast. I rubbed them with creamed horseradish mixed with Famous Dave's Chicken Wing Rub (because that's what I had on hand, not because it was any great revelation). We put a little apple juice in the water pan, and used a combination of hickory and mesquite. (I'm supposed to get some apple wood from my folks, but we don't have it yet.) I served it with homemade cole slaw and warm German potato salad.
I wish we were all having a big BBQ potluck together!
We are in Portland this holiday...and I am in love. My little grandbaby is 6 months old and eating like a real chowhounder. Homemade baby food but she goes "hmmmmm" after every bite.
We had some great marinated pork chops the first night we got here. Grilled to perfection with a rice pilaf and a wonderful salad with apples, oranges, etc.
We are grilling rib eyes tonight..a meat and taters kinda thang. The steaks look great. I think my DIL is making the potatoes in the oven with parm cheese and garlic. Hmmmmmm.
Happy Labor Day!
I didn't think I'd have any time for cooking this weekend but I ended up doing a lot.
Let's see....I made buffalo chicken pizza on Friday and on Sunday I roasted veggies (eggplant, tomato, yellow squash, peppers and onion) for dinner later in the week, made chocolate chip cookies, assembled a strata that will be baked tonight so the hubby and I have breakfast for the week and made shrimp scampi over linguine for dinner.
All in all, very productive. I'd be doing even more cooking if I wasn't working today.
Here you go! This one is a family favorite - we have it every Christmas morning.
12 oz breakfast sausage (I use a full pound since my husband likes a lot of sausage)
2 teaspoons yellow mustard
16 oz shredded Swiss cheese (orig. recipe calls for 2 cups, but again, my husband is a huge Swiss fan)
8 slices white bread, crusts removed
1 1/2 cups milk
3 large eggs, beaten
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
Cook the sausage in a skillet over medium-high heat, breaking up the lumps, until it's cooked through. Add the mustard and stir to combine.
Line a buttered 9 x 13" baking dish with the bread, tearing pieces to fit and go up along the sides. Add the sausage to the casserole and top with the cheese.
Mix the eggs, milk, salt, pepper, nutmeg and Worcestershire sauce together and pour over the casserole. Cover with plastic wrap and refrigerate at least 8 hours, but preferably overnight.
Allow the casserole to sit out for about 30 minutes before baking it in a 350 degree oven for 45-50 minutes.
I made post-birthday dinner for a friend last night: peach and pork soup (broth infused w/ coppa colla) with candied coppa colla; scallop ceviche with watermelon and basil; lamb chops on a bed of fingerling potatoes, chanterelles, semi-dried cherry tomatoes, and olives; chocolate souffle with espresso caramel sauce.
My new apartment has the tiniest kitchen ever, so I was happy to find that multiple courses are still possible in limited space. Everything turned out the way I wanted it to, and my friend was very happy and impressed.
Today...work on eating the rest of the tomatoes and green beans from Mom & Dad's garden, so I will be able to take more next time I see them.
We've had that tropical storm come through here so it is chilly and rainy today. When I saw that the local market had short ribs on sale, that did it -- red wine braised short ribs with garlic mashed potatoes are in the works, with a nod to the fact that it's still summer using the heirloom tomatoes and green and yellow beans I picked up at the farmers' market for the side dishes.
I have a wedding tomorrow so no cooking for dinner, but am going to make a quiche in the morning using some grilled zucchini, eggplant, peppers and onions -- will also be good for lunches for work during the week. Monday, I will grill something from the freezer, but the big project will be making a big batch of corn chowder that I make at the end of every summer for the freezer so I can pull out a taste of summer over then next few months. I usually add some shrimp or chicken to the chowder for serving.
Since the weather turned cool and rainy, I'm defrosting veal shanks for osso buco. But I need beef/veal stock, so I defrosted the bones I saved and will make the stock today. Also bought a chicken so I plan to replenish my frozen chicken stock supply. I have a ton of tomatoes, so I'm going to make roasted tomato sauce to freeze (easier and IMO tastier than stewed sauce). And I'm looking around to buy a freezer!
Housewarming/1st annual BBQ out at my house in Marseilles, IL. We are having about 35 guests out on Sat, its supposed to be the best day weather wise of the weekend.
I am cheating a little, ordering in Portillos Italian Beef, and some fried chicken from a local place. I am grilling about 60 Johnsonville brats, and making a big salad, I want time to enjoy the beer, frinds, and family, so I didnt want to cook everything, typically I am a "scratch" cook.
Beyond that the grill will be going Sun, and Mon., steaks, pork chops, etc... Also gonna get as much of the sweet corn as possible while it is in its prime.
Also I use charcoal, and wood chips, I dont believe in propane.
This year is the first time I've ever made ribs and I'm a bit addicted. I brine, braise and bake them generally, but I'll probably finish this batch on the bbq. Given that my only two legitimate bbq experiences were Dinosaur BBQ in Syracuse about 6 years ago, and Smokin Woodys in Chicago about 3 years ago, my rib sauce flavours are sort of concocted from a combination of what I like and memory. So there's a lot more vinegar than tomato in my sauce which I understand is a more Carolina kind of flavour than other bbq regions. Its all a big experiment!
You have quite an ambitious cooking weekend ahead of you! Everything sounds great; look forward to your report back...
Me? I'm not sure what I've got up my sleeve...I'm a very last-minute cook most of the time.
We are doing the holiday weekend dinner at my in-laws on Sat. this year. They asked me to bring a soup, as usual. In fact, they always request potato leek no matter what the meal or season and this time I'm rebelling and making whatever I want. I'm flattered that they like my potato leek soup that much, but there's so many wonderful things at the farmers market right now. I think I'm going to attempt a minestrone that I just make up...I'll probably bring dessert too.
Sun. we are going to an outdoor Shakespeare play in the afternoon, so I'm going to make and gather picnic provisions. Maybe make it easy on myself and do a charcuterie, cheese, and wine spread. Simple meals can be so great.
I do have these meaty lamb shanks that have been pre-seasoned and sitting in my fridge the last couple of days. I just bought All About Braising, so I'm excited to try the Provencal lamb shanks recipe! I probably will make those tonight for eating tomorrow.
Have a good holiday weekend all!
My boyfriend and I have the whole weekend to chill together, watch DVDs and wander around the Village. On Friday night, because I've got about 1 cup of fresh pesto made, I'm going to do pesto pizza with goat cheese and those amazing light orange cherry tomatoes. Saturday Ernesto is going to make the weather gross hereabouts, so it will be a good day/night to make my ever-comforting Roasted Chorizo with Fideos (short angel-hair pasta) with chicken thighs in a Moroccan spice rub. (Recipe follows.) On Sunday I want to try making Monkfish Saltimbocca. Does anyone have a recipe for that? Monday I'm leaving open to see what's at the farmer's market.
Here's the Fideos recipe:
Roasted Chorizo with Fideos
Fideuà is the Catalan name for a favorite baked noodle dish.
NOTE: This is particularly good served with 4-5 pounds of chicken thighs and drumsticks that have been rubbed with Spice Rub for Chicken (below) and marinated for four hours, then sautéed in olive oil in the paella pan until nicely browned on both sides, set aside, then draped over the mixture in the paella pan for the last 20 minutes of roasting. The onions and other vegetables can be started right in the fat left behind by the chicken.
2 tablespoons olive oil
2 medium onions, chopped
2 large garlic cloves, minced
1 large green bell pepper, stemmed, seeded, and diced
1 large red bell pepper, stemmed, seeded, and diced
2 teaspoons smoked (Spanish) paprika, hot and/or bittersweet
Pinch of cayenne pepper
2 medium tomatoes, peeled, squeezed, seeded, chopped,
or 1 14 oz. can Muir Glen diced tomatoes, with most of the juices
3 cups canned low-salt chicken broth
1/2 cup dry French vermouth
8 (or more) ounces Spanish chorizo,
Palacios preferred (the only real Spanish chorizo available in the U.S.),
sliced into 1/8-inch discs
12 oz. fideos, angel hair pasta, or other very thin pasta
Minced fresh parsley
Heat the olive oil in heavy deep paella pan, at least 13” across and 1 1/2” deep, over medium heat. Add the onions and garlic and cook until tender, stirring frequently, about 10 minutes, adjusting the heat if onions are browning too quickly.
Add the diced peppers and sauté 4 minutes. Add the paprika and cayenne and stir just until fragrant, about 30 seconds. Add the tomatoes and sauté 2 minutes.
Heat oven to 400 degrees. Add the chicken broth, wine, and chorizo to paella pan and bring mixture to simmer. Break pasta into 1 1/2” pieces and stir into the mixture, blending well. Cook until pasta is just tender, stirring occasionally, 5-6 minutes.
Set pan in oven and bake until all liquid is absorbed and pasta is becoming crusty, about 25 minutes. Sprinkle with parsley.
Moroccan Spice Rub for Chicken Thighs
Zest of 2 lemons
1/4 cup cilantro leaves
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons Spanish paprika
2 teaspoons ground ginger
2 teaspoons salt
2 teaspoons garam masala
1/2 teaspoon turmeric
Combine ingredients well in a medium bowl. Dip the chicken thighs into the mixture and pat it on, shaking off excess. Marinate in a sealable plastic bag for 4 hours before sautéeing in olive oil.
Yield: Enough to coat 12 thighs
re: Tom Steele
I love the way the cooked little bristles of pasta poking up out of the stew get crispy in the oven. It's a really good recipe!
I don't think I've had Portuguese chorizo, but I'm sure it will suffice. As far as I know, the only chorizo from Spain/Portugal that's allowed in this country is Palacios, which is available in most gourmet food stores here in Manhattan (Garden of Eden and Citarella both have it for about $7-8 for a 7.9-ounce sausage. I've never had better, actually. It's also available from www.tienda.com.
re: Tom Steele
hmmm...I was planning on this Chicken Chorizo for tonight's dinner, but your recipe is tempting me...
3 Tbl. bacon drippings
4-lb. chicken, cut-up
3 chorizo, sliced
2 onions, thinly sliced
2 garlic cloves, minced
2 tomatoes, chopped
1 Tbl. cilantro, chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 jalapeno peppers, chopped
Brown the chicken pieces in the bacon drippings, and remove from pan. Saute the garlic and onion until softened, add the chopped tomatoes, cilantro, salt and pepper, jalapeno peppers. Cook for 5 minutes. Add chicken pieces and the chorizo slices, cover and simmer for 30 minutes. If the sauce is too thick, add chicken broth. Serve with rice.