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eric strt6

eric strt6

Resident Curmudgeon
Sep 8, 2001
24,305
15,016
directly above the center of the earth
Oh damn this was good. Cooked the chicken breast in a garlic broth then fork shredded it and put it back in the broth to absorb the flavor. Sliced up Zucchini, Banana Squash, Red Onion and Baby Bella Mushrooms and sauteed them in olive oil and chopped garlic. Added in diced tomatoes and tomato paste. I used salt, pepper, sage, rosemary, sugar, and thyme as spices. Made my own fettuccini then boiled it in the garlic broth that I cooked the chicken in.
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eric strt6

eric strt6

Resident Curmudgeon
Sep 8, 2001
24,305
15,016
directly above the center of the earth
Playing Butcher. Trimming most of the fat and connective tissue off of a leg of lamb . Gross wt was 5.5 pounds, net after trimming was 3.75 pounds. I cut it into 12 five oz steaks
Cooking the trimmings to add to my doggies meals for the next week or so. they love it.

I think I might have lamb tacos tonight

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eric strt6

eric strt6

Resident Curmudgeon
Sep 8, 2001
24,305
15,016
directly above the center of the earth
It's Taco Tuesday: flaming hot, shrimp tacos
Sauteed the shrimp in a little butter and garlic then added Teriyaki sauce and diced habanero and did a reduction. Steamed white corn tortillas with a light smear of refried black beans, topped with lettuce, red onion, The shrimp, aged organic cheddar, and ghost pepper salsa. so good
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scrublover

scrublover

Turbo Monkey
Sep 1, 2004
3,180
6,916
squash/zucchini/edible gourd of your choice. when they get really big/watery/flavourless is when they are best for stuffing and useless for much else, IMO.

slick in half lengthwise or whater works for the shape you have - want it to be able to sit stable in the dish. scoop the guts out. toss or mix with the dog kibble. slick up a baking dish with just a slick of oil in the bottom and heat oven to 350F

aromatics and veggies of choice, diced (yellow onion, shallot, carrot here) in a pan with a little oil, S&P to taste. cook down enough to take some bite out of the oniony bits and soften the carrots.

1-1.5# ground meat of your choice (this was 20oz turkey) add to the pan, cook to your taste - a little under is OK because you'll finish things in the oven. particularly if you use a les fatty meat - don't want to dry it out.

1C tomato sauce (i just pureed a couple sorta' ripe ones from the garden) as much harissa sauce as you like. in the pan. let things simmer a bit. i added about a 1/4C of plain goat cheese to thicken things up a bit and add some creaminess. feta or some other cheese with some tanginess to it works best, IMO. you can also add in some fresh or frozen spinach or other greens and let wilt/cook down here as well. more veggies, and adds a more color. really, go nuts. add in whatever you have that might work.

take off heat. spread a thin layer on bottom of baking dish. stick squashy things in dish. spoon the rest of the mixture in. keep going. use it all. no matter if they overflow, it's all going to cook up nicely.

cover with foil or lid. check every 20 min or so. when squashy bits are softened up enough to your liking, remove foil. sprinkle tops with some sort of cheese. i used some low fat moz 'cause we had a bunch. stick under the broiler until browned/crusty to your liking. have also served with crispy roasted chickpeas as a post-baking topping.

remove and eat. i added some baby scallion bits for some green. great with a fattoush salad and pita/hummous, cuke/tomato salad, etc.

ETA the Harissa sauce we use most that I purchase from the Lebanese deli within walking distance of the house.
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scrublover

scrublover

Turbo Monkey
Sep 1, 2004
3,180
6,916
Brussels, turkey bacon, Hellmann's Homestyle mayo (40% more egg than their normal) vinegar, soy sauce, S&P. Shaved parmesan.

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Should have some truffle oil and guanciale vs. turkey bacon, but pantry contents and spousal dietary issues prevented both.
 
Westy

Westy

the teste
Nov 22, 2002
55,922
21,952
Sleazattle
SkaredShtles said:
Just another random reason to love Tuscany:

"In Tuscany, you are not asked how you want your steak cooked, as it is always cooked rare"

:D
Click to expand...

A friend of mine just got back from 5 weeks with his in-laws in Italy. He would like to move there, but there are no jobs to had in Tuscany.
 
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