Hey,
I had a big pizza weekend. I made pizza for a party at Jeff's house. (15 people) Had enough toppings left over to make pizza for 6 for Lynns' birthday yesterday.
There were many interesting pies, but I think my favorite was the clam pie. I made a clam sauce and reduced it till most of the moisture was gone. I precooked the crust slightly, topped it with a little tomato sauce, put the clam sauce on, and then added some romano and a little mozzarella.
Very enjoyable
Ciao for now, Garlichut
Monday, June 17, 2013
Friday, June 14, 2013
It's been a while
Hi,
I made a dandelion salad recently that was notable. I had planted dandelions this year, now I've got to use them up. Because they are so bitter, they're not on my list of favorites. So, I was trying to figure out how to counteract the bitterness and came up with this solution. Along with the dandelion greens, I added red onion, cucumber, avocado a little romano cheese, and some hot pepper from the garden. Dressed with a red wine viniagrette, it was a really good salad.
I made a dandelion salad recently that was notable. I had planted dandelions this year, now I've got to use them up. Because they are so bitter, they're not on my list of favorites. So, I was trying to figure out how to counteract the bitterness and came up with this solution. Along with the dandelion greens, I added red onion, cucumber, avocado a little romano cheese, and some hot pepper from the garden. Dressed with a red wine viniagrette, it was a really good salad.
Sunday, January 27, 2013
New food venture
Hi All,
I've got a new food adventure coming up soon. I'll be helping some people open a new restaurant here in Oriental.
The name of the new restaurant is The Sea Shanty. Leo and Marcel Cormier are the owners. Dean, Leo's son will be part of the kitchen crew. I will be also helping in the kitchen. As the name suggests, the restaurant will be featuring seafood. Leo and Marcels' background as commercial fishermen will ensure a steady supply of the freshest fish available. That alone is reason for great optimism on my and many other peoples part. There is a fantastic anticipation around town. People are very excited about a new place to eat. On a daily basis there is a steady flow of people stopping in to see how things are coming along and to wish us well.
We'll be working with a basic menu and feature quite a few daily specials. We've been listening to public input and will try to accommodate some of the many requests.
I'll be trying to keep you supplied with a steady stream of recipes that come along as we go. So, check in on occasion or make a requests if you'd like.
Ciao for now. Garlichut
I've got a new food adventure coming up soon. I'll be helping some people open a new restaurant here in Oriental.
The name of the new restaurant is The Sea Shanty. Leo and Marcel Cormier are the owners. Dean, Leo's son will be part of the kitchen crew. I will be also helping in the kitchen. As the name suggests, the restaurant will be featuring seafood. Leo and Marcels' background as commercial fishermen will ensure a steady supply of the freshest fish available. That alone is reason for great optimism on my and many other peoples part. There is a fantastic anticipation around town. People are very excited about a new place to eat. On a daily basis there is a steady flow of people stopping in to see how things are coming along and to wish us well.
We'll be working with a basic menu and feature quite a few daily specials. We've been listening to public input and will try to accommodate some of the many requests.
I'll be trying to keep you supplied with a steady stream of recipes that come along as we go. So, check in on occasion or make a requests if you'd like.
Ciao for now. Garlichut
Monday, November 26, 2012
Bean Dip
Hey,
I had made some pinto beans earlier in the week. As is always the case, I usually have more than I can eat. So, I made some bean dip. It really is a treat, so here it is.
About 3 cups cooked pinto beans ( cooked soft and mashed )
1/2 small onion chopped
1 Roma tomato diced
1-4.5 oz. can diced green chills
3 diced chipotle peppers
2 Tbs. chopped cilantro
1 cup grated monterey jack cheese
salt to taste
Put all ingredients into a mixing bowl and stir till well mixed. Place in a microwaveable dish and microwave till thoroughly heated through. Serve with tortilla chips. Enjoy
I had made some pinto beans earlier in the week. As is always the case, I usually have more than I can eat. So, I made some bean dip. It really is a treat, so here it is.
About 3 cups cooked pinto beans ( cooked soft and mashed )
1/2 small onion chopped
1 Roma tomato diced
1-4.5 oz. can diced green chills
3 diced chipotle peppers
2 Tbs. chopped cilantro
1 cup grated monterey jack cheese
salt to taste
Put all ingredients into a mixing bowl and stir till well mixed. Place in a microwaveable dish and microwave till thoroughly heated through. Serve with tortilla chips. Enjoy
Wednesday, June 6, 2012
What more sausage?
So it was sausage on Sunday, sausage on Monday, and with this new kick on my mind I had to try sausage poached in white wine, then cut into bite sized pieces and used in risotto with shrimp and basil and parsley. Pretty good, though not quite as full flavored as sausage poached in red wine.
Just so you don't think one can live on sausage alone, Monday evening we had some chicken breast sauteed with garlic, rosemary, sliced green olives, capers, some lemon and white wine. That was a very enjoyable dish.
Ciao for now, Garlichut
Just so you don't think one can live on sausage alone, Monday evening we had some chicken breast sauteed with garlic, rosemary, sliced green olives, capers, some lemon and white wine. That was a very enjoyable dish.
Ciao for now, Garlichut
Tuesday, June 5, 2012
Sausag dish # 2
With the leftover sausage, and the rest of the ingredients already on hand, what was I to do? This is the follow up dish to yesterdays red wine braised sausage.
4 red potatoes cut into chunks
1 red bell pepper cut into chunks
1/2 yellow onion 1 inch dice
1 bunch broccoli rape cooked as you like it, sauteed or shallow poached
5-6 links of the red wine braised Italian sausage cut into 1 inch pieces
1/2 pound fontina cheese shredded or cut into small chunks
Pecorino romano cheese
I put the potatoe pieces in an 8+8 glass baking dish and drizzled with just enough olive oil to coat when tossed. Put in a 400 degree oven and stir occasionally to keep from sticking. When the potatoes are lightly browned, add the red pepper pieces and onion. Cook, stiring occasionally till the peppers and onion are soft and slightly browned. Add the sausage pieces and cook till heated through. About 10 minutes. Then add the broccoli rape and cook another 10 minutes. Srir the ingredients and top with the two cheeses and bake for another 5 min.. We had this dish for lunch with crusty bread and a liberal dose of chopped hot pepper. Woah, I know that I'll be making this dish again.
Cioa for now, Garlichut
4 red potatoes cut into chunks
1 red bell pepper cut into chunks
1/2 yellow onion 1 inch dice
1 bunch broccoli rape cooked as you like it, sauteed or shallow poached
5-6 links of the red wine braised Italian sausage cut into 1 inch pieces
1/2 pound fontina cheese shredded or cut into small chunks
Pecorino romano cheese
I put the potatoe pieces in an 8+8 glass baking dish and drizzled with just enough olive oil to coat when tossed. Put in a 400 degree oven and stir occasionally to keep from sticking. When the potatoes are lightly browned, add the red pepper pieces and onion. Cook, stiring occasionally till the peppers and onion are soft and slightly browned. Add the sausage pieces and cook till heated through. About 10 minutes. Then add the broccoli rape and cook another 10 minutes. Srir the ingredients and top with the two cheeses and bake for another 5 min.. We had this dish for lunch with crusty bread and a liberal dose of chopped hot pepper. Woah, I know that I'll be making this dish again.
Cioa for now, Garlichut
Monday, June 4, 2012
New Jersey food
Well I got to Jersey yesterday early, after an all nighter. 500 mi. I pulled some sweet Italian sausage from the freezer. As it sat thawing, I was contemplating how to do something different with it. I saw a half full bottle of red wine on the counter and it reminded me of the chicken and sausage dish. I also saw a little leftover tomato sauce in the fridge. So the wheels start to turn and I figured, how about sausage braised in red wine with peppers and onions. That was sounding pretty good, but the dilemma came from the direction of a lot of greens and vegetables that needed to be used up. Escarole that was definitely on its last leg if it wasn't used, broccoli I had brought up from my fridge and broccoli rape that they also had. As my limited energy began to fade, the meal turned into a compromise. I poached the sausage in water, then put it into a saucepan with enough wine and tomato sauce to cover the sausage. I added a little sage, but I think some rosemary would have been just as interesting. Next time. The sausage simmered for at least 2 hours to make it fork tender. The broccoli rape didn't get used. I cooked the escarole as a side dish. I made some penne and broccoli and just served the sausage as the protein portion of the meal. It was all really good, but the sausage was especially noteworthy. It had a really rich flavor.
So, now this new flavor is itching for a dish of it's own. One possibility that came to mind, and I think that I'm going to have to try some time, is sausage, roasted potatoes and red bell peppers, and broccoli rape topped with some pecorino Romano and fontina cheese. Could be a dish to remember
So, now this new flavor is itching for a dish of it's own. One possibility that came to mind, and I think that I'm going to have to try some time, is sausage, roasted potatoes and red bell peppers, and broccoli rape topped with some pecorino Romano and fontina cheese. Could be a dish to remember
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