What's for Dinner, Fri., Sept. 25, 2015

[NJCher]

Broccoli-cheese soup. I cooked up the broccoli this a.m., so I just have a few things to do to make it tonight.

I have lots of leftovers from our little gathering the other night, so if I'm still hungry, I'll dip into those. And dip is not a pun, but I have guacamole and some new type of corn chip that the RG tried.


Cher

[Galileo126]

1. Posole!

Yep, I'm making posole. Posole verde con puerco, to be exact. I saw the hatch chiles and the pork butt in the freezer, and said to self (SELF! why not)? I added roasted tomatillos and jalapenos, to boot. As for the hominy, I'm simplifying by going with the par-cooked canned stuff. Alll the condiments, too: shredded cabbage, radishes, cilantro, limes.

It's gonna be a few hours, but the house smells awesome right now.



ps: Wow - Broccoli-cheese soup - I haven't had that in like 20 yrs. I'll put that one on the "to do" list!

[NJCher]

4. hey self

that sounds outrageous, especially the tomatillos part and the condiments. I had to look the recipe up, though, 'cuz I didn't know what it was. I'll bet the roasted peppers add a nice dimension of flavor.




Cher

[Galileo126]

10. It pretty ubiquitous here in the Southwest

I've had some that were "meh" because they were too watery and slapped together just before serving. The best ones are when they are made in the morning, and stewed all day. I did mine for at least 3 hrs, though I think it was closer to 4 because I got a phone call from back east and chatted.

[dem in texas]

8. Love Posole - I usually make Red Posole

Being a Texan, I usually make it with Ancho chilies, I too, use pork butt and also the canned hominy. Lots of thin sliced cabbage, lime wedges and radish slices are a must. I also like to have some thin cut tortilla strips, fried crisp and avocado slices. I have a small piece of pork roast in my freezer, may make some next week.

[Galileo126]

9. It was mostly verde

but I did add some smoked paprika, which gave a little red hue to the whole deal.

Update: It came out awesome! I coated the pork in flour before browning, which gave the final soup a very silky texture. Yum! But...but....I forfot to buy an avocado!! DOH!

[greatauntoftriplets]

2. Pork chop.

Baked potato. Green beans.

[Lunabell]

3. Shrimp Scampi

Shrimp Scampi with Linguini

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
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Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence

[pscot]

5. Bouillabaisse

Cod, mussels and clams in a spicy, aromatic saffron colored broth. It's very simple, doesn't take long to make and it is so good. It has garden tomatoes and tiny potatoes in it. The flavors are garlic, thyme, fennel and saffron. Broth to cover; salt and pepper to taste. I like some jalapeño in mine. Scrape some orange peel into it if you like. French bread is essential.

[NJCher]

6. Bargain!

I have a story for you from this afternoon.

I got out of the the doc's office, and recalled that I needed some cheese for the broccoli cheese soup I was making tonight. I headed to the grocery store in the "old neighborhood." Yeah, nice neighborhood from which I moved about 17 years ago. It's an A&P, and it was always known as their flagship store in NJ.

As I'm walking the aisles, I see these little red signs with prices on them.The prices were extraordinarily low, like 12 cents for an 8-oz container of yogurt. I put on my "noamnety" cap, and said, "I'm gonna' shop!"

I bought: enteric aspirin for half price, roasted cashews for $1.40 a can, frozen cauliflower for 67 cents a bag, and toothbrushes for 17 cents each! Frozen raspberries, frozen cherries, and organic veggie burgers for $1 each; those sponges with the rough side for 17 cents each. Eco-friendly laundry detergent for $1.99 a bottle. In all I bought $43 worth of groceries and supplies. As I checked out, the register clerk handed me my receipt and said, "You saved $87!"

The guy behind me in the line did a double-take. He said, "What did you buy that you saved $87!!??" I kind of drew a blank at that question and glanced down at the cart. I answered with what I saw first: "frozen cauliflower."

The guy's face expression grew even more confused. He said, "You saved $87 on frozen cauliflower?"

Like "who would buy that much cauliflower?"

Answer: Only somebody who makes pizza crusts out of cauliflower!


Cher

p.s. The checkout clerk told me that the A&P had been bought out by Acme Supermarkets. That's why I got the good buys.

[Major Nikon]

7. Steak!

I don't do steak all that often, but when I do I try to get the most out of it.

I picked up two grass fed rib-eye steaks at the market and let them sit out on the counter to warm up a bit. Grass fed steaks are smaller than regular steaks because the cows aren't finished in a feed lot. The two steaks were about 2" thick, but both of them only weighed 1.5 lbs. After an hour I seasoned the steaks and let them sit out on the counter for another hour. After a quick sear on the grill I put them in my smoker preheated to 250F. I threw in some hickory chips and finished the steaks in the smoker till they were 137F in the center, then I let them rest for 20 minutes inside an aluminum foil wrap. In the mean time I make garlic mashed potatoes, sauteed mushrooms, and put a batch of asparagus spears in the smoker while the steaks rested.

The result was the best steaks we've had in a very long time. The flavor was much more intense and the hickory flavor just made them that much better. The two steaks fed three of us at about 1/2 lb of uncooked weight each.

[NJCher]

11. hmm

I copied this and saved it under "Major Nikon's steaks." I even have hickory chips AND a grass-fed steak!


Cher

[japple]

12. Black beans and rice. Envying your broccoli-cheese soup.