Kevin's Watch

Smurfs.

Lord Foul wrote:Smurfs.

*shaking head*

We just got back from Chinese buffet.

Skipped dinner tonight. Went straight for dessert.

A strawberry shortcake frozen custard sundae.

That sounds good, Mortice!

I'm having fish and chips. . . er, fish and "tater tots." I wasn't in the mood to cook, yet pbj didn't sound either. So throwing frozen stuff in the oven to bake sounded like a good compromise.

Spaghetti tonight
Followed by home made chocolate egg creams

Yeah, I know.
Strange combination.
But it hits the spot.

I made roasted red pepper pasta last night.

5 large roasted red peppers
1-2 large cloves (the individual sections not bulbs ) of garlic (don't go crazy with the garlic because it will drown the roasted pepper flavor that is the focus of this sauce)
medium white onion
5-7 large fresh basil leaves
1-1 1/2 cup of parmesan/romano/asiago blend of cheeses
1/2 cup of heavy cream
farfalle pasta
salt
pepper
pinch of fennel seed

Peel the roasted peppers. Saute the onion and garlic in a bit of butter in a saucepan. In a blender blend the peeled peppers, spices, one half cup of heavy cream, the onion and garlic, and about 1 - 1 1/2 cups of cheese blend. Add about one quarter cup of the juice that cooks out of the peppers in the pan. Blend a bit more. Pour this mix over the cooked pasta and serve with a side of garlic bread. If you are feeling sassy then top the pasta with lightly sauteed or grilled asparagus.

I don't particularly like peppers, but that sounds amazing!

~Lyr, have you ever had roasted peppers? The flavor is totally awesome!

Cameraman Jenn wrote:1-2 large cloves (the individual sections not bulbs ) of garlic (don't go crazy with the garlic because it will drown the roasted pepper flavor that is the focus of this sauce)

Stone!! Waddya think? Is your sig in question here?

Jenn, this is so going to be made here soon!

*appears in a flash of pungent smoke*

A-HA! I think what CJ meant, was 5 bulbs of garlic and 2 sections of pepper so that the pepper doesn't overpower the garlic!

Don't worry Jenn, it's an easy mistake to make - but please DON'T DO IT AGAIN!

*leaves with a puff of halitosis*

Stone...

...have I told you how much I love you lately...?

However...

I will listen to Jenn's advice, and make it per the recipe.

...the first time...

Slather it on the bread oh ye garlic maniacs. THE BREAD. Don't overwhelm this dish or you will lose the subtle nuances of it.

Tonight I picked up some $4.99/lb boneless New York Strips steaks at Albertsons, each weighing just under a pound and cut 1" thick. I rubbed them with extra virgin olive oil, pressed some Montreal Steak seasoning on them, and had my cast iron pan smokin'.

Some dilled corn on the side and dinner was served.

Tomorrow will be corned beef, cooked in stout and malt vinegar, with cabbage, turnips, and carrots.

...sorry Stone, I know...it was supposed to be served yesterday...

...but hey, give the Yidden a break...

Tonight's dinner, yum.

Corned Beef and Cabbage

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (I like using an oatmeal stout)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.

Menolly's notes:
We’re not fans of boiled potatoes, so I substitute 5 additional chopped turnips for the red potatoes. Although I am thinking of subbing fingerlings to try one day…

We like our cabbage really soft, so I put it in at the same time as everything else.

The newer crockpots cook much hotter than the older ones that this recipe was written for. Check for doneness after eight hours, although it can cook for twelve hours with no problem.

Some online friends who have tried this recipe find the stout and malt vinegar to be a bit bitter. I have suggested they substitute a lager and apple cider vinegar. This seems to work well for those who try it.

Making homemade chili tonight. I know it's not very Irish, but I forgot about St. Paddy's Day!

What exactly is corned beef?

It's a cut of brisket of beef that's been cured, or "corned," in a brine. It's not really Irish, but more Irish-American in tradition. I think because it was cured it was cheaper when the influx of Irish came over to the States, so it's seen as a traditional St. Patrick's Day meal here, along with Soda Bread.

Lord have mercy! That corned beef looks fabulous!

Tonight I'm having a stirfry with broccoli, snow peas, carrots and tofu. I'm serving it with brown rice and miso soup.

spaghetti with italian (turkey) sausage

Lyr's Miso Soup

4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in 1/2 cup water
1/2 cup cubed tofu (silken)
1 tablespoon chopped green onion

1. Boil water. Add dashi. Turn down heat. Stir.
2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.
3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.

A sandwich with salami and pepper jack cheese on sourdough bread.