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USCHO Cooks: Open Your Mystery Basket.
- Thread starter MissThundercat
- Start date
- Status
leswp1
Well-known member
Re: USCHO Cooks: Open Your Mystery Basket.
Making Ash Wednesday dinner. For the faint at heart jarred spag sauce (that will be lil and Mr les) and broccoli to the side. For the FIL and me- linguine tossed with roasted asparagus, garlic and tomatoes with pesto made from fresh spinach, garlic, basil olive oil and a bit of parm cheese. pondering adding a dash of heavy cream to that. For the starter sherried mushroom soup (also only the FIL and me).
Making Ash Wednesday dinner. For the faint at heart jarred spag sauce (that will be lil and Mr les) and broccoli to the side. For the FIL and me- linguine tossed with roasted asparagus, garlic and tomatoes with pesto made from fresh spinach, garlic, basil olive oil and a bit of parm cheese. pondering adding a dash of heavy cream to that. For the starter sherried mushroom soup (also only the FIL and me).
walrus
Wind up workin' in a gas station
Re: USCHO Cooks: Open Your Mystery Basket.
I can't believe someone would prefer Ragu over that. That's just wrong
I can't believe someone would prefer Ragu over that. That's just wrong
leswp1
Well-known member
Re: USCHO Cooks: Open Your Mystery Basket.
Pesto: you could easily do 2ce as much)
1 or more garlic cloves small mince or run in food processor first
about 1/2 cup basil leaves, packed
about a cup of spinach
2 inch cube of parmesan sliced into thin squares
All in food processor whir and add olive oil in while the blade is going until it is just past paste like
Veggies:
one bunch cocktail tomatoes 1/4'd
one bundle asparagus with bottoms snapped off and then snapped into 2 inch long sections (kind of)
drizzle with olive oil
A few grinds of salt
Roast at 400 for about 15 min or until asparagus start to turns golden.
caramelized onions:
thin slice sweet onion.
heat about 1 T butter in pan until sizzling
add onions
High heat for about 2-3 min until a few onions are a bit golden
Turn down heat to med low, partially cover,
Stir gently every 3-5 min
when they are golden take off lid and let it continue until the liq is evaporated. (these are like candy- double YUM!)
cook pasta to taste (I used a box of barilla mini-penne)
drain (not too well)
toss in pesto
toss in veggies, scraping thier pan and adding the olive oil from that.
Fresh grated parm to taste. YUM!!!
Shockingly they both 'tried it'. It was very good. Forgot, I also had caramelized onions in there too. It was very yummy and practically no work to make. Recipe
Pesto: you could easily do 2ce as much)
1 or more garlic cloves small mince or run in food processor first
about 1/2 cup basil leaves, packed
about a cup of spinach
2 inch cube of parmesan sliced into thin squares
All in food processor whir and add olive oil in while the blade is going until it is just past paste like
Veggies:
one bunch cocktail tomatoes 1/4'd
one bundle asparagus with bottoms snapped off and then snapped into 2 inch long sections (kind of)
drizzle with olive oil
A few grinds of salt
Roast at 400 for about 15 min or until asparagus start to turns golden.
caramelized onions:
thin slice sweet onion.
heat about 1 T butter in pan until sizzling
add onions
High heat for about 2-3 min until a few onions are a bit golden
Turn down heat to med low, partially cover,
Stir gently every 3-5 min
when they are golden take off lid and let it continue until the liq is evaporated. (these are like candy- double YUM!)
cook pasta to taste (I used a box of barilla mini-penne)
drain (not too well)
toss in pesto
toss in veggies, scraping thier pan and adding the olive oil from that.
Fresh grated parm to taste. YUM!!!
Last edited:
MissThundercat
Are the cis okay?
bottomdweller
Where my dogsies at?
Re: USCHO Cooks: Open Your Mystery Basket.
Just to appease the wife on this day of mourning for most men, I'll prepare a nice anti-pasto, fruitti di mare with linguine, and then whatever I pick up at Tripoli's bakery for dessert...
Just to appease the wife on this day of mourning for most men, I'll prepare a nice anti-pasto, fruitti di mare with linguine, and then whatever I pick up at Tripoli's bakery for dessert...
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
Like mel, I use the canned ones. But I don't think it would matter whether they're thawed, frozen or cooked. If they're frozen you'd probably just have to keep it in the oven a bit longer, which I like to do anyway, because the flavors meld better.
dxmnkd316
Lucia Apologist
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Tonight I went out and had pig ears, julienned and deep-fried. I need to get some for myself. And on top of that, I need to procure some duck fat. * the health nuts, I want my food to taste good!
Tonight I went out and had pig ears, julienned and deep-fried. I need to get some for myself. And on top of that, I need to procure some duck fat. * the health nuts, I want my food to taste good!
leswp1
Well-known member
Re: USCHO Cooks: Open Your Mystery Basket.
Who the heck serves julienned pigs ears? Are they really good? When I think of Pig's Ears I think of the rawhide stuff for dogs.
OK pendulum boy- remember the moderation thing?
Who the heck serves julienned pigs ears? Are they really good? When I think of Pig's Ears I think of the rawhide stuff for dogs.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Mia and Grace; it's a bakery/bistro two blocks from my house. Everything they serve is responsibly sourced (grass-fed beef, pastured pork and poultry, organic vegetables) and it's the most unique restaurant in town.
MissThundercat
Are the cis okay?
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
"Grass-fed beef" and "pastured pork" are some of most idiotic things I've ever heard of. People actually fall for that crap?
"Grass-fed beef" and "pastured pork" are some of most idiotic things I've ever heard of. People actually fall for that crap?
DaveStPaul
New member
Re: USCHO Cooks: Open Your Mystery Basket.
Traveling in Portugal I had pickled pig's ear. Weirdly chewy -- just like you'd expect, actually
-- but tasty. Goes well with a beer at 5pm, a little plate of sliced pig's ear, a little plate a bacalau balls, mmmmm!
You must not have ever had grass-fed beef then. Very, very different.
Traveling in Portugal I had pickled pig's ear. Weirdly chewy -- just like you'd expect, actually
-- but tasty. Goes well with a beer at 5pm, a little plate of sliced pig's ear, a little plate a bacalau balls, mmmmm!You must not have ever had grass-fed beef then. Very, very different.
walrus
Wind up workin' in a gas station
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
In the beef industry the name of the game is marbling. You don't get good marbling when a steer is raised on grass. Marbling leads to more tender meat and more flavorful meat. If I wanted to eat something with no marbling, I'd eat venison.
walrus
Wind up workin' in a gas station
Re: USCHO Cooks: Open Your Mystery Basket.
It is similar to venison, that doesn't make it idiotic and the fact that agribusiness has a differing opinion on what folks think is or isn't healthy, tasty or whatever doesn't make it idiotic either.
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