What's for dinner 2017

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Re: What's for dinner 2017

Postby ajsuff » Thu Oct 05, 2017 12:58 pm

We had friends from Maine down and every night has been a food fest. Last night was turkey, peas, baked potatoes, ham and scalloped potatoes. The other night was Pasta Alfredo with around 4 lbs of small shrimp in it, along with garlic bread and a host of other food items. Our friends left today heading for MA and then Maine. Easy slow day today.
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Re: What's for dinner 2017

Postby Jeff Marinelli » Fri Nov 03, 2017 6:00 pm

Off to Wally's tonight!
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Re: What's for dinner 2017

Postby ajsuff » Fri Nov 03, 2017 8:30 pm

Last night I prepared spaghetti with 13-15 wild shrimp and used garlic, olive oil for the marinade.

Tonight I prepared Alaskan Whiting with combo rice - long arborio, wild, and shittake mushrooms. Also a vegetable medley of cauliflower, broccoli, peas, carrots. And I deep fried a pound of calimari on our NuWave cooktop as an appetizer. We had 2 guests tonight.

Tomorrow to the Elks Lodge for their First Saturday of the month Pizza and wing night.
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Re: What's for dinner 2017

Postby Jeff Marinelli » Sun Nov 05, 2017 11:28 am

Homemade Mac n cheese!
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Re: What's for dinner 2017

Postby Jeff Marinelli » Thu Nov 09, 2017 11:57 am

Pork chops on the gril!
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Re: What's for dinner 2017

Postby Jeff Marinelli » Mon Nov 13, 2017 9:20 pm

Chicken corn chowder first soup of the season!
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Re: What's for dinner 2017

Postby Jeff Marinelli » Sat Nov 18, 2017 5:18 pm

Lasagna tonight tas-tee!
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Re: What's for dinner 2017

Postby Tired Old Man » Sun Nov 19, 2017 8:59 pm

Roaster Venison heart, acorn squash and stuffing. Mmmmm

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Re: What's for dinner 2017

Postby Jeff Marinelli » Fri Nov 24, 2017 6:08 pm

Wally's? Well, OK.
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Re: What's for dinner 2017

Postby ajsuff » Wed Dec 06, 2017 12:18 pm

Tonight I am making again what can be called Weeknight Porchetta. Porchetta is a detailed cooking feat, which has numerous different recipes. You sue a pork belly. Once I took a pork belly and then put inside it a pork butt, seasoned them both, and wrapped the pork belly around the pork butt. What a treat! This is on a smaller version which I pondered about. We tried it a few weeks ago and we felt it was absolutely wonderful. then we served it to guest who were also quite impressed. If you love bacon and pork tenderloin, your going to love this recipe. It's also very easy to make.

Weeknight Porchetta
We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tablespoon coarsely chopped rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1½ teaspoons kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1½-pound pork tenderloin
4 slices bacon

Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; chill pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing

(Our bacon comes from either Sauders or Glenwood Farm down in Seneca Falls which I and some others feel is the best around. Hardly any fat on it. I over lapped the bacon and it was cut thick so it gave it a better taste. I ended up using more than 4 slices having it overlap)
Dimmi con chi vai, e ti diro chi sei –
Tell me with whom you associate and I’ll tell you what you are


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