I am friends with an adorable elderly couple in my community. A couple of weeks ago they had me over for dinner (pot roast with all the fixings) and this Thursday, I'm planning to return the favor by making dinner for them.
Here's the catch: I'll be serving the meal at their place as the weather has recently turned a little nasty here in the Midwest. I don't want to have to make a huge mess of their kitchen or have to haul a ton of kitchen utensils with me, so I'd like to have most of the meal prepped and ready before I get there.
I'm thinking of a small stuffed pork loin (sun-dried tomatoes, spinach & pine nuts) and a pear-berry crisp for dessert, because they can both be completely ready to pop in the oven when I arrive, but I'm at loss for a starch and a veggie. Any fabulous make-ahead suggestions?
[Serious Efforts guidelines »]
Is there one spice/herb/flavor that you just can't stomach?
Mine is cloves. In high school, I had to have all four of my wisdom teeth out, and it wasn't like kids nowadays who have the luxury of being completely put under, only to wake up with a few gaping holes in their mouth. I went to our local family dentist who simply yanked them out with the help of a little novacaine and laughing gas.
Once the bleeding subsided, the dentist packed the open cavities with gauze soaked in clove oil. On top of that, the laughing gas left me nauseous. Ever since then, cloves have been my arch nemesis.
This aversion is sad for me, because I love fall/winter flavors. Cloves seem to sneak in everywhere. I swear I can detect them in a lot of curries. Clove-scented candles= Do Not Want.
This spring when I purchased herbs for my patio, DH accompanied me to the greenhouse and purchased a couple of little pepper plants. He babied them all summer and now we've got quite a few little golden habaneros ready for harvest.
DH works out of town, and we only have limited time together on the weekends (not much time to use them fresh in recipes), so I'm looking for suggestions to make his bounty last a little longer. Do you have a good hot sauce recipe that will keep for a while in the fridge? Can I freeze them? Are they any good dried? I checked out the Habanero Hot Sauce recipe from last month's Serious Salsa column, but one of the commenters remarked that it would probably only last a couple weeks in the fridge.
Thanks in advance for any help you might be able to provide!
I'm looking for a couple of impressive dessert recipes for a fundraiser to be held later this week--here are the necessary specifications:
1.) Must be safe and maintain its presentation at room temperature. The various desserts are presented at a silent auction during dinner hour. The auctions winners typically share their winnings with their tablemates.
2.) Cannot require fancy frosting/icing techniques. This is only a personal requirement. Pastry tips and I do not currently have a positive relationship--I would like to improve, but this is not the week to do it.
In past years, I've concocted a couple of nice cheesecakes, but would like to try something new. Any suggestions would be greatly appreciated!
My mission: to create pheasant enchilidas (or similar pheasant-based dishes) that are not horribly dry or full of lead shot.
Because I'm not a big wild game fan, I've been putting off use of several pheasants in our freezer. This hurts DH's feelings, so I've been mulling over a couple of new ideas.
I'm thinking about throwing a couple breasts in the crock-pot, keeping them covered with liquid (broth? water?) and cooking them through. After they've cooled, my plan is to shred them, thus eliminating my fear of consuming (or biting down on) any tiny pieces of lead shot.
Has anyone cooked pheasant (or other game birds) this way? Any other suggestions/tips/recipes are greatly appreciated!
[Serious Efforts guidelines »]
thehostess hasn't favorited a post yet.