11-29-10

The pile of bones left from the Thanksgiving turkey with the rich stock behind.

Made turkey soup with tortelini and zucchini, served it with rolls.

11-28-10

Grilled Chicken Breast

Breast of chicken marinated in store bought BBQ sauce embellished with balsamic vinegar, hot sauce, garlic, onion and agave syrup; grilled with potato wedges and served with steamed broccoli.

11-26-10

Baked Haddock

Haddock fillet baked with a seasoned crumb topping, served with rice pilaf and buffalo green beans - pan fried green beans in a sauce made with butter, brown sugar, garlic, cumin, smoked paprika, honey and Durkee hot sauce.

11-25-10

Thanksgiving, I was in charge of the bird, stuffing/dressing & the gravy.

A 23 lb. turkey was brined for about 12 hours in a half strength brine. Out of the brine it was dried and alowed to come up to room temperature.

Roasted at about 325 until the breast read 162 and the thighs 180 in a meat thermometer.

11-24-10

 A bag of gnocchi from the freezer that I made  a couple of weeks ago.

 Topped with a garden tomato sauce, homemade meatball & sausage - also from the freezer.

After a generous shower of Parmesan.

11-23-10

Schezuan Pork and Green Beans

Thin sliced pork loin stir fried with fresh green beans, red pepper, onion, garlic and ginger; finished with white wine, sriracha sauce, soy, oyster stock and chicken stock. Served over basmati rice.

11-22-10

Mac & Cheese with Chicken and Broccoli

I made a cheddar cheese sauce and tossed it with chunks of sauteed chicken breast and cavatapi pasta; topped with extra shredded sharp cheddar.

11-21-10

Made three sausage, pepper, onion & Cheese Calzone to bring to On The Rocks for the Patriots vs. Colts game.

 A blend of sweet and hot sausage with sauteed peppers, onions, garlic and a four cheese blend.

Just before going into the oven.

11-19-10

Pizza

A home made crust (a little heavy on the olive oil) topped with meat sauce (left over), pepperoni, green pepper, diced chicken breast and a four cheese blend.

11-18-10

Cajun Chicken Alfredo

I coated a boneless breast of chicken w/ my Cajun spice blend, pan seared it, added diced shallot, minced garlic then deglazed with white wine finished with a bit of heavy cream and grated Parmesan. Served with green beans and baked potato.

11-17-10

Baked Manicotti

Meat and cheese manicotti with a salad and rolls.

11-16-10

Beef & Barley Soup

The soup I made yesterday from the pot roast left overs; served with French bread.

11-15-10

 I made beef barley soup with the left over pot roast and gravy from yesterday, will be dinner tomorrow night.

Jerk Pork Loin

Pork loin marinated/coated with Walkerswood jerk paste and sauteed; served with pilaf and sauteed zucchini with caramelized onions, garlic a splash of balsamic vinegar and a squirt of BBQ sauce. Not the most attractive looking plate, but tasty.

11-14-10

Pot Roast

 A browned hunk of bottom round with onion, carrot celery and garlic added tomato paste, red wine, stock, bay leaf and seasonings; here it is boiling away before I covered and put in a low oven for hours.

Strained the cooking liquid and thickened with roux adjusting the seasoning; served wit mashed potatoes and steamed broccoli.

11-11-10

Chicken Lo Mien

Sliced  chicken breast stir fried with snow peas, red pepper, carrot, zucchini, onion, ginger and garlic; finished with mirin, oyster sauce, sriracha, stock and soy sauce - tossed with thin noodles.

11-10-10

Pork Paillard

A slice of pork loin pounded thin, breaded with a panko/regular crumb mix sauteed in olive oil. The sauce is sauteed shallots deglazed with white wine and lemon juice finished with fresh sage (thanks Maggie) lemon zest, heavy cream and whole butter; served with rice pilaf and green beans.

11-9-10

One & One Over Ziti

It's hard to see under the shower of grated Parmesan but there is a home made meatball & sausage with ziti in a home made garden tomato sauce. This was served with garlic bread.

11-8-10

Chicken Persillade

Lightly floured chicken breast sauteed with slivered garlic, deglazed with white wine and finished with stock and fresh parsley - served with roasted potatoes and steamed broccoli.

11-7-10

Turkey & Dumplings

Used up the last of the turkey I roasted on Tuesday to make the classic "stew" topped with dumplings. I add green beans instead of peas.

 The "stew"...

 After the dumplings cooked covered on the stove top...

I put the dutch oven under the broiler to brown/finish cooking the dumplings; here it is served.

11-6-10

Lunch...

Turkey Sandwich

Thick sliced turkey breast with hot peppers melted provolone and lettuce on 12 grain bread; served with chips and home made garlic pickles.

11-5-10

Cajun Mahi Mahi

Mahi Mahi fillet dusted with Cajun spice blend, seared and served with green beans and rice pilaf.

11-4-10

Triple Jade Pork

Thin slices of pork loin stir fried with snow peas, green beans, broccoli, red pepper, garlic, onion and ginger; finished with oyster sauce, Thai chili garlic sauce, soy sauce, mirin, wasabi, stock and honey. Served over basmati rice.

11-3-10

Hot off the grill; steak, potato and asparagus.

11-2-10

"Italian Chop Suey"

Looks a bit shabby, but tastes good. Pretty much like the American Chop Suey except I use sausage and beef in a robust tomato sauce flavored with onion, garlic, basil, parsley and green pepper; added some zucchini to get some vegetable in it. I usually use cavatapi but found the old school elbows in the cabinet. Served it showered with Parmesan cheese with garlic bread.

11-1-10

 Who says you can't roast a turkey on a week night?

 I spatchcocked this 12 lb. turkey, which just means taking out the back bone and flattening it (I also take out the ribs and a couple other bones). It only takes minutes and leaves you with a bird that is pretty even thickness and can take a lot less time to cook. This took about 1 hr. 20 min.

I served the breast with roasted green beans, stuffing and turkey gravy.

10-31-10

 Roasted pumpkin seeds; olive oil, kosher salt & black pepper.

Where they came from.