What's for dinner?

Tonight, Charleston crab cakes sandwiches on Whole Wheat Sandwich Thins, with American Cheese, my wife's Mayo & Ketchup spread, Alexia Fries and Bushes Beans.crab cakes 001.JPG
 
Pre storm takeout.

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Sort of an eccentric pairing tonight for the first Fall Ember Day:
  • tomato basil bisque
  • baked brie in phyllo dough; egg wash; and sprinkled sliced almonds
 
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Typical Friday filets of salmon (Herbs de Provence; dill; S&P) sauteed in just a bit of light olive oil and butter (get the cast iron skillet hot for a good sear on the top with the seasonings); white wine & butter to thicken at the end). Gnocchi in an Alfredo sauce. Julienned red bell pepper and some quartered Cremini mushrooms.
 
How often do you make that Mac and cheese?!?![emoji12] got a recipe?


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My wife makes it. Here's the recipe. We always have some in the freezer since it not hard to make and goes with about everything.

8oz elbow macaroni
2 1/2 cups of grated sharp cheddar
2 tablespoons butter
3 tablespoons flour
2 cups of milk
1/4 teaspoon paprika
1 bay leaf
Salt & pepper. She skips the salt but puts pepper in it. She tries to keep the salt down for me.
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Boil water, add macaroni, here's where you have to decide how firm you want the pasta. We have experimented and make it very, very firm since it going to bake in the oven. Then drain it.
In a large sauce pan melt butter, add flour, wisk 3 minutes, don't brown it.
Add milk, bay leaf & paprika and simmer about 15 minutes stirring often, remove from heat, add 1 1/2 cups of cheese, mix, salt & pepper to taste, remove bay leaf and add macaroni and mix well.
In small baking dish sprinkle 1/2 cup cheese on bottom, add macaroni mix on top of it, and then top it with another 1/2 cup of cheese.
Bake it at 350 till top is golden brown approx. 20 to 25 minutes then we put under broiler for about 4 to 5 minutes to get that top nice and crispy. Then let it cool before cutting. Cut it into the serving sizes you want. You can freeze the left overs and they are great letting them thaw out first and then a couple of seconds in the microwave depending how hot you want it.
 
I may have cited this recipe before, but here goes: for day 3 of the Fall Ember Days. Pasta with tomato sauce infused with saffron.

Sauce:
1/2 to 3/4 of a good sized Vidalia onion (cut along the bias => julienne effect, but simply diced works too)
crimini mushrooms (quartered)
garlic gloves (to taste)
two cans diced tomatoes (or do it right and blanch/peel fresh ones)
one small can tomato paste
bouquet garni (or some dried Italian seasoning of choice)
saffron (just a few "hairs" - a little goes a long way)
1/4 cup of white wine (or, one can use a bit less of lemon juice to taste)
1.5 lb shrimp (or mix/match with scallops - I prefer "large" sized shrimp, but not jumbo)
pasta of choice (I like conchiglie (shells) for this)
freshly grated Parmesan cheese
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In a frypan, heat 1-2 tbsp olive oil.
sautee the onions; then add the garlic (careful not to burn these); then add the mushrooms (S&P).
add the diced tomatoes; the paste; the herbs; saffron; and wine (or lemon juice); bring to a light simmer.
add the seafood.
simmer low for 30-60 mins to allow flavors to mix and the shrimp to cook well. Stir occasionally; adjust seasoning to taste.
add a little bit (just a little) of fresh olive oil at the end, stirring.
cook the pasta and serve; garnish (just a bit) with the cheese: I prefer a shallow, good quality soup bowl.

The use of white wine with a "red sauce" might seem strange, but I like that the tomato flavor isn't overshadowed by the wine which gives just enough flavor and acid to hold the sauce together. Use a decent quality dry white - chardonnay or sauvignon blanc - or lemon juice can substitute (just be careful and add a bit at a time and taste).
 
Tonight. Whole Wheat Pasta, with Red Peppers, Sweet Onions, Red Garlic Sauce, Sweet Sausage, Romano Cheese.Peppers & sausage 003.JPG
 
Grilled chicken (brined then seasoned with Obie-Cues double garlic) with broccoli quinoa.

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Last night was brined chicken with Pig Pen seasoning and spaghetti squash.

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Tonight, Baked Pecan Coated Cod, Alexia Potato Puffs, and fresh String Beans and Shallots.Cod, puffs string beans 002.JPG
 
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