Open Thread: Thursday Night Menu

Take it away, TaMara

Tonight we have a guest menu from my friend Alton Gunn, who had provided us with several good recipes. It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you). And can I just say: TEQUILA!

On the board tonight:
1. Carne en su Jugo
2. Pico de Gallo
3. Tortillas
4. Margarita Melon Salad

Recipes and shopping list, as ever, at the link.

30 replies
  1. 1
    jeffreyw says:

    Mrs J is taking over, making some ice cream. I remain hopeful that I will regain the use of my foot-else she may have to feed me ice cream in situ.

  2. 2
    Corner Stone says:

    I’m making stir fry chicken with a yellow curry-corn chowderesque type sauce.
    It will rock.

  3. 3
    trollhattan says:

    Commie alert!

    Stoopid digicams and their stoopid pixels :-(

  4. 4
    QuaintIrene says:

    Had the first Jersey tomato tonight. Not mine alas , but from a local farm stand. The basil is coming on like gang-busters, so the dressing was simply chopped basil, olive oil and a sprinkling of romano.

    From the same place, a bag of peaches so fragrant I ate one driving home.

  5. 5
    MikeJ says:

    Tonight I’m making sole fillets with Symon zucchini fritters via Ruhlman.

    Currently, I’m about to start my second martini, lemon please, and am enjoying a handful of pretzels.

  6. 6
    John Cole says:

    Any ideas for Poblanos other than chile relleno? I have about a dozen about to come online in the next few days from the little garden that could.

  7. 7
    Corner Stone says:

    @John Cole: Poblano & corn chowder soup.

  8. 8

    @John Cole: Geez, good thing you said that, I almost sent you my Relleno recipe.

    I thought this looked good: Grilled Stuffed Poblanos

  9. 9
    Monkeyhawk says:

    Farmers’ Market tonight in small-town Kansas.

    I went berserk over tomatoes and sweet corn.

    My funny 98-year-old Mom just loves the Oklahoma comfort food from her youth. So she ate four ears of corn and half a bacon/tomato sandwich with chocolate ice cream for dessert.

    Just as she has since the Farmers’ Market started selling sweet corn and tomatoes this month. Now I likes me my sweet corn and fresh home-grown tomatoes…. But every night?!

    It’s not the healthiest diet for her, I guess. But she turns 99 in October. What’s my cooking gonna do? Kill her?

    She taught me to cook. So winter suppers have a lot of ham’n’beans with hot cornbread. Fried chicken or pot roast on Sundays. I’ve finally mastered her recipe for sage/cornbread dressing: put in too much sage then add some more! It should be a controlled substance.

  10. 10

    @Monkeyhawk: My mom’s family, from the midwest, put together a book of her mother’s recipes (after she passed, too young, of cancer) – all of it those types of comfort foods.

    I thought it was a genius idea and have been collecting my own mom’s recipes for my brothers and I ever since. Sometimes the best end to a tough day is childhood comfort food.

  11. 11
    MagicPanda says:

    @John Cole: Chile Verde, for starters. And roasted poblanos are killer on a burger.

  12. 12
    Cat Lady says:

    @John Cole:

    Make shrimp poppers – cut the stem end off the pepper, stuff shredded jack or cheddar into the pointy end, stick a shrimp head first into the pepper, dip the whole thing in beer batter, fry in peanut oil. Or BP oil for Gulf shrimp.

  13. 13
  14. 14
    Cat Lady says:

    @TaMara (BHF):

    Yeah. Oh baby oh baby.

  15. 15
    Svensker says:


    She taught me to cook. So winter suppers have a lot of ham’n’beans with hot cornbread. Fried chicken or pot roast on Sundays. I’ve finally mastered her recipe for sage/cornbread dressing: put in too much sage then add some more! It should be a controlled substance.

    Yum! Recipes?

  16. 16
    Svensker says:

    4. Margarita Melon Salad

    Everything sounds good in tonight’s menu, but that salad I gotta try. Mmm mmm mmmm!

  17. 17

    @MagicPanda: And chili verde, I love chili verde. Want to share your recipe? Hmm, hmm, pretty please?

  18. 18
    CalD says:

    Here’s an item:

    Americans Blame Bush, Not Obama, for Deficit, Jobs, Afghan War

    I won’t excerpt the article. The whole thing is a must-read.

    (h/t: PoliticalWire)

  19. 19
    S. cerevisiae says:

    @John Cole: You can roast, chop and freeze some. I did that with some of mine last summer and they livened up a lot of dishes last winter.

  20. 20
    jeffreyw says:

    Mmm…chocolate pie.

  21. 21
    jeffreyw says:

    One more time…chocolate pie.

  22. 22

    @jeffreyw: I want it! I must have it! What happened to your foot? Are you going to be OK, and more importantly, are you still going to cook and take pics of your fab creations?

    I am not visiting the thread below. I skimmed the racist piece of shit the Tea Baggin’ asshole wrote, and I am just sick of that whole fucking group.

  23. 23
    Something Fabulous says:

    @jeffreyw: Who you kiddin’? That’s just a big ol’ brownie…

  24. 24
    eeewwfactor says:

    So FinReg passes the Senate today and the Old Grey Lady is leading on the Web 2nite with a story on how “Obama Pushes Through Agenda Despite Political Risks”

    If this was anyone but the Carterbama, pushing an agenda despite risk would be called leadership.

    But we get concern troll writ large as the top of page lede tonight. What a pants-filling load Ms. Gay Stolberg has crafted.

  25. 25
    Yutsano says:

    I’m hunting for a good jelly roll cake recipe. Nothing too fancy as I haz plans for the final product (and no I’m not going to tell y’all yet!) but something simple yet delicious and will play well with others. A lemon twist would be fantastic as well. TIA.

  26. 26
    Steeplejack says:


    I made this one from Daisy Martinez a long time ago, and it’s pretty good. But I love Daisy Martinez and love anything that she directs me to make. It is a master-slave relationship, and it works. You could substitute some sort of lemon curd type thing for the guava or strawberry.

    . . . This might be good for the lemon curd filling.

    I note that I am a master of recipe substitutions because the other night, due to a quartermaster’s error, I had no tonic water and ended up drinking rum and Sierra Mist. Oh, the humanity!

  27. 27
    Yutsano says:

    @Steeplejack: I guess I should have been more specific, I need some lemon in the cake itself. Although looking at that recipe (not far from Paula Deen’s incidentally) that might just do ther trick. I promise to share with y’all the final results when done.

  28. 28
    Steeplejack says:


    Dude, you are on theoretically untenable ground. The whole point of a jelly roll cake is to have the cake be sort of neutral but surround some interesting shmear. “Lemon in the cake itself” lies on the road to mad-scientist self-destruction. May God have mercy on your soul. (But pictures, please, if you pull it off.)

  29. 29
    Yutsano says:

    @Steeplejack: I am never afraid to go just that one step further to see what will happen. Case in point: started out making just a grilled ham and cheese the other night, it morphed into a cotto salami with gorgonzola, kalamata olives, and sage. Bizarre yes, but it also strangely worked very well.

  30. 30
    MagicPanda says:

    @TaMara (BHF): It’s a simple recipe adapted from a cookbook called 1000 mexican recipes by marge poore. I usually don’t like huge omnibus cookbooks, but this one is good. Unlike some recipes, it doesn’t contain tomatillos, which gives it an intense chile flavor.

    1 3/4lb pork shoulder, cubed
    1 medium white onion, chopped
    4 garlic cloves, chopped
    1t dried oregano
    1t ground cumin
    1/2t salt
    1 1/2 water
    6 roasted peeled poblano chiles, coarsely chopped
    1 1/2T masa harina, mixed with a little water

    Brown meat in batches and set aside. Saute onion, garlic, oregano, cumin and salt. Return meat to pan and add water (I sometimes use chicken broth here). Bring to a boil and then reduce heat to low. Cover and simmer until meat is tender (at least 1 hour).

    Add chiles and masa slurry. Cook for a while to incorporate flavors (10 minutes?) Cooking longer will mellow out the flavors if you prefer a less assertive taste. Adjust for salt, etc.

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