What's for dinner 2017

[ajsuff]

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.

[Jeff Marinelli]

Off to Wally's tonight!

[ajsuff]

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.

[Jeff Marinelli]

Homemade Mac n cheese!

[Jeff Marinelli]

Pork chops on the gril!

[Jeff Marinelli]

Chicken corn chowder first soup of the season!

[Jeff Marinelli]

Lasagna tonight tas-tee!

[Tired Old Man]

Roaster Venison heart, acorn squash and stuffing. Mmmmm

[Jeff Marinelli]

Wally's? Well, OK.

[ajsuff]

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)

[Jeff Marinelli]

Bacon jalapeno cheddar soup with pizza bread!

[ajsuff]

Every night is a feast with kids over or friends. Last night I cooked up pasta alfredo, chicken french, peas, steamed spinach, and salad with all the trimmings.

Today we have a Christmas Luncheon with friends followed by retirement party of close friend, and then some last minute shopping downtown,- Dick Anthony's, Adorn, American Made etc. Time being limited, I'm thinking either Chicken Scarpariello or Sformato di Parmagianno and Prosciutto. Both of these are great Italian dishes, which I doubt you'll find on any menu up here other than on Clark Street. This is where true Tuscany cooking is done daily.

The aroma of the lemon garlic aroma in Chicken Scarpariello fills the kitchen and adjacent rooms, and makes me reminisce to my younger days. The Sformato is made in a ramekins with prosciutto on top filled with delicious insides and covered with prosciutto and then in the oven. This one take around 30 -40 minutes to prepared and is out of this world. Salad will accompany either dish. This also is a very delicate but easy dish, which blends with any roasted or grilled meats. So in case one of my sons comes over who is a true Americani, we can cook him up a hamburger or cheeseburger. A sformato is a dish that's cooked in a mold, then unmolded to serve.

[ajsuff]

Yesterday being traditionally fish day here, I decided after shopping downtown to make homemade clam chowder with lots of potatoes and clams,along with rice, a Asian medley of veggies, and a Whaler Fish Sandwich made with Flounder. One of my friends dropped by and i asked him to stay for supper. I told him we really have enough and its no problem for me. The Flounder was dipped in a milk/egg wash, then into a flour/corn meal/parsley mix, then friend in saute pan, placed on a sesame seed bun then topped with romaine lettuce, sliced tomato, and cheese with choice of mayo, malt vinegar, or tarter sauce.

Tonight is Saturday and its Porterhouse with baked potato, steamed spinach, corn, and a salad with all the trimmings.Wine for tonight will be Vina Borgia, 2010 from our wine cellars, from Spain. This wine is from the Aragon region of Spain, birthplace of Garnacha. It is a perfect example of varietal characteristics of dark cherries and blueberries mingle on the palate and accented by a light peppery notes. It is dry. I love Spanish wine, extra virgin olive oil, Spanish music. Probably having something to do with my Spanish heritage.