Just put it in after the red wine vinegar in Procedure 1 directions and right before the olive oil that is listed. Can't rate it yet as I haven't made it, but I will tomorrow.
I generally like to use a thick cut boneless pork chop. I can always buy a thinner center cut chop bone in, but do you think that my thicker cut could be used in this recipe? If so any suggestions? This recipe looks so tasty.
When I want my brie to be gooey, I put it in the over for a few minutes and I serve it with apricot or pepper jelly spooned over it.
@Teachertalk This evokes wonderful memories of summers in the south and the persimmon bread (like banana bread) that got pulled out of the freezer and toasted in the toaster. You are one lucky gal @gutreaction
Make a cream sauce with marsala to taste. Saute mushrooms of your choice and add to the sauce. Use a nice multigrain bread (toasted) or biscuits and smear with goat cheese. Spoon a dollop or two of the mushrooms on the bread and you will have a party in your mouth!
If you find yourself going to New Iberia from New Orleans,as we did, you should go and visit the island. You will be surprised at the size of the operation and that all of the sauces are made in such a small facility. It is a really tight operation. The docent was pretty good at answering all our questions, too.
Look up the eggplant recipes on this site. I use one for Japanese eggplant/ginger and garlic as soon as I can get fresh squash. You could also do a simple dish where you pare then slice the eggplant in approx. 1/2" slices, brush/olive oil and place on the grill. When you turn the eggplant over place slices of tomato and cover the grill. When you think the eggplant is thoroughly cooked and the tomato slightly roasted place a leaf of fresh basil and sprinkle pecorino romano cheese of the top and allow to met. It is even good for breakfast the next day!
In Old City you might like Zahav or Amada. Don't know about the cocktails but they have extensive wine lists. In Center City head on over to 13th Street and you'll find Barbuzzo and Jamonera. Small plates-mediterranean and Spanish. They are casual with an upscale quality. Zahav, Amada and Barbuzzo have been on the top or in the top ten of Philly eateries. Go to their websites. There are so many incredible places. Don't just walk in somewhere. Do your homework.
I made this last night and my husband and daughter loved it. There was only a serving left over and that left with my daughter in the morning. I added more carrots and zucchini as we love vegetables. I have had fresh shrimp, but did not have them for this recipe. The coconut curry helps with the flavor of frozen shrimp. This is a keeper, Nick.
How in the world did the sangiovese get leftover?!
I'd like to make mole sauce, but dinner always gets in my way.
Last Thanksgiving we stopped to eat in a place off an interstate in southern Alabama. We were on vacation with the 9 year old granddaughter. She asked for milk. The waitress (who was the sweetest) told us that they didn't have meee-ilk about seven times before we could understand her. I am from the south and had problems understanding this dialect. Now when my granddaughter hears a very distinct southern accent she giggles and says 'meee-ilk'.
I live in southeastern Pa. and in this small geographic area there are arguments about how to pronounce water. "Wooter", "wahter", "wowhter". I am not surprised by all of the differences that are being posted. Variety is the spice!
Fingerling potatoes and a nice garden salad.
There is some great advice here and I beg you to take it. Cooking for the first time out for 70 people is nuts. I very much like the snack table idea and trays of lasagna and meatballs or taco bars.
You could enlist your friends in two ways. Let it be a group effort and be a potluck event. I do that each year and I supply a tray of vegetables, dips & chips, desserts and the wine-things done way in advance. My friends like to out do each other so our potlucks are tasty. You might start something here with your friends.
If you still decide to grill there has to be one of two among your friends that could do the grilling. It should be someone that you trust not to burn the food.
And don't forget to have a great time yourself!
Just to pretend that I am a farmer, I grow habanero peppers each year and make my own hot sauce. I also make my own BBQ sauce. I start with no heat and add different chili peppers for their heat and flavor. Making your own is so much healthier.
I have such fond memories at the Jersey shore cracking Lobsters while sitting outside on the picnic table with a small bowl of butter. A big glass of wine added to the ambiance. The butter running down my chin was a decadent mess!
Burned pork ribs. The weather was perfect for grilling on the new grill. I should have never walked away. I felt sick as I tossed the rack in the trash.
Maybe creamed pearl onions as a side. You can make it the day before and reheat them. Everybody loves cream and butter. I also agree with @sourdough that a special salad would be nice to begin with and it can be made early on. Make your own dressing the day before as well.
I visited NYC right as this restaurant opened, but did not realize it until we had gone. I thought to myself that it might have been fun to eat lunch there with the 9 yr old granddaughter who likes burger and fries. Boy, did we l dodge that bullet! Glad that we chose Les Halles instead.
Mushrooms. I live in the production capital and I am lucky enough to only have to drive a mile or so in any direction and get any kind that are freshly cut that same day.
How about crab meat? Just a small dollop as you serve it.
Everyone-what a treasure trove of info. Thanks! Last night I used a handful in the cavity of my chicken. I also minced it and sprinkled it all over the outside. The gravy was so good. I just had the leftovers for lunch and it was even better today.
I don't make ice cream, but it would be worth experimenting putting it into a syrup to drizzle over vanilla ice cream.
Do I steep the verbena in just water or do I do it in tandem with tea?
I think I might incorporate it in my after dinner drink.
I just bought a gallon of olive oil so I can also make the oil, maybe for gifts!
Zahav in Old City, Philadelphia....like silk
I'm not sure what you mean by preserving (jams come to my mind), but I freeze a little corn each August. To make it simple for me I take the ears that are not eaten at a meal and make sure that they are cooled, cut the corn off the cob and put them in a freezer bag. Make sure the air is out, the package is flat and put it/them in the freezer. If you are thinking about a lot of corn just put it in a bigger bag. Blanche the corn for 3 minutes and plunge in ice for 15 and proceed as I do for smaller amounts.
I can make fritterz in the middle of winter or throw a couple of handful in vegetable soup. Make me hopeful and anxious for summer all over again.