Archive for the ‘Food’ Category
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
This was EXCELLENT. We will be having this again.
It actually was just “ok”. If we do it again, I’ll change up the cake recipe (too dry) and the glaze.
Diane requested a fancy Sunday meal, so today I made the brunch classic: “Eggs Benedict.” There are many different accounts of the origins of this dish, and the recipe can be tweaked to include various meat and herb combinations. The classic recipe includes two halves of an English Muffin, topped by slices of Canadian Bacon, a poached egg, and a slathering of hollandaise sauce.
The Verdict: Two big Thumbs up from Diane!
1/3 cup olive oil
1/3 cup white wine
1/3 cup soy sauce
1 minced clove of garlic
1 tablespoon chopped thyme (or whatever you want)
1 tsp pepper.
Grill in an oiled grill pan over medium heat for 5 minutes or so per side.
Removed when internal temperature reached 120degrees.
Awesome tasting and a great source of protein. Pricey though!
I made a big batch of chili yesterday, and let it cook all afternoon while I watched football. The name of this recipe is “Dragon’s Breath Chili.” While that sounds daunting, the end result isn’t too spicy…just a nice, moderate warming. I suppose the name stems from the fact that there are 5 different types of pepper in this recipe. From Guy Fieri, on the Food Network. This is the second time I’ve made it, and the only real negative is that there is a LOT of prep work to do. I think the end result is worth it. Note: you may want to swap out various cuts of meat…it’s ok, so long as the final quantities are the same. This would be interesting to try with turkey or pork.
Dragons Breath Chili
- 2 tablespoons butter
- 3 tablespoons bacon grease, or canola oil
- 2 red bell peppers, diced (about 2 cups)
- 2 jalapenos, minced (about 2 tablespoons)
- 3 Anaheim chiles, roasted, peeled, chopped
- 3 poblano chiles, roasted, peeled, chopped
- 2 yellow onions, diced (about 2 cups)
- 1 head garlic, minced (about 1/4 cup)
- 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- 2 pounds ground beef, coarse grind
- 1 pound bulk Italian sausage
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 teaspoons hot paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 1 cup chicken stock
- 2 (15.5-ounce) cans pinto beans, with juice
- 2 (15.5-ounce) cans kidney beans, with juice
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.
Add in tomato sauce and paste and stir for 2 minutes.
Stir in beer and chicken stock. Add beans, lower heat and simmer for (a minimum of) 2 hours.
The girls made a tart from the apples they picked last weekend. It’s awesome! Nice job, ladies!
2 cups red wine – Pinot Noir or Merlot works…
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
That’s enough marinade for a couple racks. Put them in a zip-loc bag with the marinade in the fridge for 2-3 hours. Take them out a half hour before grilling and allow to warm up a bit. Heat grill to high, and grill ribs on each side about 3 minutes to get a good sear going. Move the ribs to indirect heat and cook until internal temperature about 120-130 (depending on how you like it.) remove to plate and allow to sit about 10 minutes before carving.