JeffreyW is the pizza king.
I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus
Tuesday features Adobo Sirloin and Garlic Roasted potatoes.
JeffreyW grills up some garlic potato wedges and steak.
Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.
And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.
Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.
As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.
And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
What’s on your plate this weekend?
Enjoy! – TaMara
schrodingers_cat
I made a spicy country style chicken curry, turned out too spicy for the husband kitteh, so will add some potatoes to it to dilute the spiciness.
It had 2 types of chilies, a fresh spice paste made up of the garam masala spices (cumin, coriander, dried coconut flakes, sesame, cloves, cinnamon, black pepper). It was hot, hot, hot.
?BillinGlendaleCA
@schrodingers_cat: I once made some curry that was so spicey, it almost killed my mom. I added sour cream and that helped.
schrodingers_cat
@?BillinGlendaleCA: I did add heavy cream, it helped a little bit, but I think it needs more dilution.
ruemara
I made a garlic butter mushroom pizza and I think i did a very nice beer crust with beer cheese version featuring chocolate stout.
i think tomorrow for breakfast cookery I may try a lemon lavender tea cookie recipe I’ve had kicking around my mind. I’m not in a good mental space to create right now, so otherwise I think tomorrow’s cleanup task is to clean all my spices out. Old stuff out, jars washed and maybe plan what to refill. I need to make another batch of curry seasoning & my lemon pepper.
JPL
The recipe for the chicken spinach salad sounds amazing. The GA peach crop this year is sparse, but we do have some.
Shantanu Saha
@schrodingers_cat: You white people and your glass tongues. I’d have to put more chili than all other spices combined in one of my curries for me to call it too hot.
eclare
Bell peppers (yellow, red, orange) were on sale here, so tomorrow I am cooking fajitas!
schrodingers_cat
@Shantanu Saha: heh both husband kitteh and I is desi. I guess we has gone mild.
Yarrow
Mexican food today at a birthday celebration. I’ve driven at least five hours today and have been non-stop since 7:00 a.m. when the alarm went. I’m beat. I had cereal for dinner.
Omnes Omnibus
@Shantanu Saha: I’ve been eating Indian and SE Asian food since about the time I started in on solid food. #notallwhitepeople
Yarrow
@schrodingers_cat: Could you add yogurt or serve with yogurt on the side? The potatoes should help, though.
Omnes Omnibus
@schrodingers_cat: Desi? One gathers quite a bit from context, but still…
schrodingers_cat
@Omnes Omnibus: desi (from the old country) as opposed to videshi, firangi (foreign, white) that’s slang for Indian/South Asian etc.
CZanne
@Shantanu Saha: I want your recipe.
I admit I am a Scoville lightweight. Even growing up in the chile Elysian Fields didn’t up my tolerance much, though now it’s got less to do with my tongue (I like a good burn and love the aroma) than a gallbladder prone to wildcat strikes if it doesn’t get a very specific and limited diet. But I married a heavyweight. For whom Ghost Peppers are a good start to anything. I grow pretty good peppers for him — full sunlight, periodic drought after the fruit sets to encourage heat, good seed stock and watch my cross breeding.
He’s all Viking stock, though. Reflective in sunlight. No idea where the tolerance lies in his genetic code. He didn’t even know about it until he went into the military, because West Virginia is not exactly hot sauce central. He seems immune to most capsaicins, up to and including pepper spray and tear gas. He comes in handy at protests.
schrodingers_cat
@Yarrow: I did serve it with raita. I think the spices need to stew for a while, I was in too much of a hurry to serve dinner.
Yarrow
@Omnes Omnibus: Do you tell the staff at Thai restaurants that you don’t want the dish regular hot you want it Thai hot? And then have to convince them that yes, you really mean it?
Omnes Omnibus
@schrodingers_cat: Thanks.
eclare
@Yarrow: What happened? I had to work today and haven’t seen the earlier threads.
Yarrow
@schrodingers_cat: Mmmm…raita. When I had too many cucumbers earlier this year I kept meaning to make raita, but never did. Been craving it since, though.
Yeah, letting it all sit may mellow the spices a bit. You might taste it tomorrow and it’ll be fine.
Omnes Omnibus
@Yarrow: Yes. And promise not to bitch if I get what I am asking for.
schrodingers_cat
@Omnes Omnibus: I had to prove my street cred to Santanu Saha, after all.
schrodingers_cat
@Yarrow: It was eggplant raita. This morning I made a taziki (sp) but with fresh radishes.
Omnes Omnibus
@schrodingers_cat: So, in my own sad little way, did I.
geg6
Lovely scallops were on sale, so I splurged and ponied up for the still expensive lovelies. Seared them, made a buerre blanc, roasted asparagus and a butter, Parmesan and chives in fresh angel hair for dinner tonight. They were worth every penny. Damn good meal.
rikyrah
Everything looks delicious
Yarrow
@Omnes Omnibus: Heh. I am not the one ordering the Thai food that hot but I’ve seen it done and watched the effort at convincing the staff happen. Sometimes I think the dishes still aren’t Thai hot.
@eclare: I haven’t posted until now. Been on the road and busy all day. Had to drive people to a birthday celebration that’s about an hour an a half away on a good day, but the way there is a mess with construction. It took forever and that’s before I had to drive to get everyone. I was the only one capable of driving, as per usual these days. I’m just tired.
debbie
Bad time to suddenly be hungry.
Omnes Omnibus
@Yarrow:
Not the first time. But one can establish a rapport. I don’t always want Asian food to be hot, but, when I do, I mean it. Also too, my taste was influenced by a friendly rivalry with my dad which was observed with amused horror by my mom and younger brother.
Yutsano
@geg6: Scallops are lovely in that half a pound is still quite enough for a good meal. Good sea scallops are almost always worth the price especially fresh ones.
I’m in the process of moving and don’t want to get too far in culinary adventures just yet. I have both doenjang and gochujang that I’ve been dying to play around with.
efgoldman
@debbie:
That’s what the Ben & Jerry’s in the freezer is for.
Yarrow
@Omnes Omnibus: Yeah, if you go to the same place often enough they’ll start to believe you when you tell them you want it hot. I’ve also seen people insist they want it Thai hot, get the dish served that way and be unable to eat it. A Thai restaurant I used to frequent had a notice on the menu that if you ordered it Thai hot and then decided it was too hot, that was your problem.
@efgoldman: Ben & Jerry’s. Yum. How are you doing? Hope your’e recovering well.
Omnes Omnibus
@geg6: @Yutsano: I do a scallop appetizer of seared scallops plated around a good sized dollop of hummus and then drizzled with lemon and olive oil. Try it; you’ll like it.
Ruckus
@Shantanu Saha:
I’ve known only 2 people for whom the words hot food had no meaning. One, a fellow navy man would put about a half a bottle of Louisiana hot sauce on his plate of eggs, every morning. I have a pretty high tolerance for hot and a little this stuff was too much for me and I’ve eaten whole hot peppers and enjoyed homemade habanero salsa. The other was a friend who passed away earlier this year who I ate lunch with when I was in the office. He would put hot sauce on everything, in amounts that would make me break into a sweat just watching him pour it on, let alone eat whatever it was he was putting it on. He’d always ask for food to be made the hottest if there was any option. I never, ever noticed that he had any negative reaction to the heat.
Omnes Omnibus
@Yarrow:
I’ve also seen steak places say that if you order “well-done,” you takes what you gets. I think both are fair.
Omnes Omnibus
@Ruckus: When I was in Basic, I was told by a drill sergeant that the mark of an experienced soldier is that he took two things with him to the field: Toilet paper and hot sauce. I always did both.
RandomMonster
@geg6: You had me at scallops.
We’re lazy and just grilling some shrimp with butter and some Paul Prudhomme spice, which will go over salad. It’s hot as all get out in the Santa Cruz Mtns and we just want minimal indoor cooking as possible…
Keith P.
I’m making a lot of sheet pan pizzas lately….it’s the Roman style (I got Gabriele Bonci’s book). The basic gist is high hydration dough (I try the 90% he has mentioned, but it’s just a tad too much) that rises in the fridge for 3-5 days, followed by gentle stretching with fingertips to preserve the bubbles. And a heavy steel sheet pan helps. I’ve made some phenomenal pizzas that way, and the toppings are really unlimited. I do one where I pile shaved pancetta slices all over some veggies, so there’s a light crust of pork bits and everything has been basted in salted pork fat. It’s phenomenal.
EDIT: I’ve also gone to using a mix of AP flour and fresh-milled, bolted farro
T S
@Shantanu Saha: More ghost pepper than all other spices combined. Got it. ;-)