What's for Dinner #252 - The Halloween Edition [Through October 31, 2013]
The foulest stench Is In the air
The funk of forty thousand years
And grizzy ghouls from every tomb
Are closing in to seal your doom
And though you fight to stay alive
Your body starts to shiver
For no mere mortal can resist
The evil of the Thriller!
~~ Rap by Vincent Price
A well-known and extremely accomplished cook himself, I don't think Vincent would mind being the lead-in to the Halloween edition of the WFD thread, do you?
There's a definite chill in the air......oh, who am I kidding? It was downright COLD last night and I finally turned on the heat!
It's time to turn to stews, soups, comfort foods. It's well past time! What's cooking in your kitchens this weekend and leading up to Ghoul Night? Something frightful and delightful?
> Pork Tenderloin with Blue Sheep Cheese and Portobello Mushrooms
> Beef Tenderloin with Roasted Red Pepper on Toast
> Saffron-Battered Fried Shrimp with Mojo Sauce
> Tarta de Chocolate con Dulce de Leche
> Churros with Warm Chocolate Sauce
> Sangria, mango martinis, beer, Cuarenta y Tres
All of that = 3 very happy, contented ladies. It had been way too long since we were last there - five weeks! This just will not do! LOL
As for my now-common tardie replies:), here is a re-post of last nights eats and today's plan.....
"Last night's planned 'lamb dip' on a toasted french roll, with goat cheese spread and caramelized onions was very tasty.
Tonight I am hunkering down at home again, with a chicken 'boob' thawing (looking at you LW!), and planning on stuffing that with pizza flavors; pepperoni, a slab of roasted pepper and some fontina (poultry with cheese, Field Hawk!). Perhaps topped with some pizza sauce, or maybe just deglazed with white wine...
Also going to make some zuchinni fritters for a sort of carby veggie side, and some red wine shall be drunk.
Served up with guilty-pleasure Hawaii-5 Oh, and Formula 1 practice (which all about team gossip),
That is all to energize up for the local Burien Boo-fest with friends and their kids - aged 4&5, who we are taking 'trick-or-treating' in my nearby town square tomorrow afternoon where there will be pumpkin painting, wiener dog races, puppy-costume contest, and candy galore at the neighborhood merchants. Yeah.:)"
So Chix boob, and Zuch in my future tonight:) Love U all!
Thank you thank you thank you re: the F1 race practice.
I COMPLETELY forgot that aired tonite since it's the Indian G.P.
Imma goona do white chicken chili tonite.
Decade old recipe with quick soak northern beans, poached chicken that I shread and add at the end.
Chicken stock, onions, roasted and deseeded poblanos and jalepenos, big can green cilies, bunch of spices including ancho, de arbol and santafe chile powder I grind myself and, at the end of cooking. fold monterey jack chese into the chili itself before serving.
Makes things creamy as &^%$ but does not bind up and freezes and reheats like a charm.
Topped with sour cream, more shredded mont. jack, salsa, pickeled jalepenos, Chihula sauce or hot sauce of choice and tortilla chips on the side.
I usually participate in 3 or 4 chili cook-offs a winter with 15-25 participants each and have won with it several times.
It is a great way to get new ideas or recipes (if people are willing to share). LOL. But true. i never take offense to it.
Picked a secret one up last winter from a secret family recipe that included pork shoulder, brewed coffee and raisins that were soaked and then purreed. It is stellar.
White chicken chili only takes about 2 hrs to cook and since I fold the chicken in at the end, it poaches as the rest cooks.
Not pour out of a box and add ground meat quick but not nurse it all day style.
What a great lede, LW.
Coolerater here is bare. Deb dug deep into the freezer tonight and pulled out some burgers we had ground a bit ago. Spuds from the pantry will be boiled and repurposed as potato salad. Beer for me, wine for Deb.
Back to the left coast (LA) Sunday morning. It's a great food town.
Last night's dinner was a very spicy butternut squash soup followed by chicken piccata.
Tonight's main event will be a grilled sirloin over arugula. I love sirloin, and it's very diet friendly, but we don't have it too frequently. Starting off the meal will be a potato and bacon chowder that I'll likely not partake of.
I've got some reasonably halloweeny sweet potato falafel in the oven (they are orange, at least!) We'll have them with brown rice pilaf and a slaw with beetroot, fennel, kale etc.
That's a bit worth for a Friday night, isn't it? But don't worry, we have some Oregon pinot gris on the go.