What's for Dinner #277 - the Sun Will Come Out...Eventually Edition [through February 24, 2014]
I feel like a Mogwai sometimes, saying "Bright light! Bright light!" when we DO have sun in New England. While I don't envy California's drought, I *do* envy their sunshine!
Maybe if I start "cooking like Spring", it'll show up. What do you think? :-)
So tell us - what bright and sunny meals are on your tables?
Big fat short ribs finally went into the crockpot last night - after being dredged in seasoned flour and seared. sautéed a sliver of carrot we had left, diced onion, and crushed garlic cloves. Set aside the meat, and added about 3/4 cup of ruby port to the veggies, and reduced. Into the crockpot, along with enough chicken broth to cover, a hefty sprig of rosemary, and chopped fresh oregano and parsley. it cooked for about 3 hours, and the night-owl BF put it in the fridge when it cooled. I defatted a bit this a.m. I will serve it with a blood orange gremolata over my sister's homemade noodles, buttered, with a little more finely minced rosemary, and some steamed asparagus.
this is the plan, anyway, (the Oldster continues to challenge all plans!)
Fog is in the forecast here on the Sou'west Shore. Temps will be well above freezing, hence the ground-level soupy stuff. I'm happy with this.
Supper will be Fettuccine Alfredo. Lots of cream, lots of grated cheese. It's a belly buster. I'm thinking some crumbled bacon would add that certain something to the mix but Deb has the helm. House red to wash things down. Maybe some Olympics on the plasma.
Gigantic bowl of seafood for one - Happy Birthday to me! Dinner was fantastic - mussels, lobster, squid, and shrimp in a spicy saffron marinara sauce all served up in one of my late grandmother's favorite bowls. It's my first birthday without her, but she was here in her own special way. The candles are waiting (I might be alone, but you always have to have candles on your birthday) are waiting and depending on my hunger will top either the free giant piece of carrot cake I randomly scored at Whole Foods or a big bowl of yogurt of berries.
Little Take was not a fan of the transient housemate.
Last minute dinner out of the icebox for unanticipated dinner company -- chicken & Greek lamb sausage with artichokes & lemon. And the traditional Greek French fry garniture. Worked surprisingly well and kept the vampires away for days.
By request from the man and a good way to use up another couple of tomatoes.... old school tacos. I love tacos but it is a bit of a pain to pack for a work lunch. The man has no idea of that though. it's just a lot of fiddly packaging of pico and side bits to top the tacos. I am making pico de gallo by chopping tomato, jalapeno, green pepper, onion and cilantro and putting some aside before adding lime juice. The part that was set aside will be added to some jasmine rice along with some sofrito to make Spanish style rice. Refried beans with cheddar also along side. The usual suspects for taco toppings of lettuce tomato and cheddar for the taco beef. Stand and stuff shells cuz that's how I roll.