Kevin's Watch

Well...plans have hanged. Shopping for camp items took more than twice as long as expected, so roasted chicken will have to wait for another day.

I'm doing capellini with broccoli, mushrooms, and that garlice sauce I made the other night. Grated Romano on top.

Good enough.

tonight it's ham, asparagus, crimini mushroom and fresh tomato quiche. I am going to make a second one and put it in Julie and Mike's fridge so they have something homemade and yummy when they come home all tired from travelling.

Ok, had to scrap the tomatos, they were just a little too ripe. I also forgot to post the recipe. Sorry Menolly, here it is:

The custard:

4 eggs
1 1/2 cups milk
3 tablespoons of flour
1/4 teaspoon of salt
1/2 teaspoon of powdered mustard

Put the pie crust of your pastry recipe choice in the pan. Layer 2 cups of grated cheese of your choice in the bottom.

Saute a medium onion, finely chopped in a saute pan with the meat of your choice.

Cover the cheese layer with the onions and meat.

Layer on the veggies of your choice.

Pour the custard over the whole thing and sprinkle the top lightly with paprika.

Bake at 375 for approx 40-45 minutes, until the center is solid when jiggled.

For the meat and cheeses and veggies I like these combos:

Italian sausage, mozarella with a light layer of parmesan/romano/asiago blend with mushroom, roasted red pepper and fresh tomato for veggies.

Grilled salmon with asparagus and mushroom and roasted red pepper with colbyjack cheese

Spinach and sun dried tomato with half mozarella half colby and a sprinkled layer of feta on top of the spinach layer

Crab meat with gruyere, fresh tomato and broccoli rabe

Black forest ham, pan fried and diced with mushroom, asparagus and fresh tomato using a blend of swiss and sharp cheddar cheese (tonight's combo)

The beauty of this recipe is that it is very fun to experiment with chorizo and sharp cheddar with zucchini is a nice one too. Have fun and let me know your creations everyone!

OH, and if using bacon, overcook the bacon because it will soften in the baking and get too mushy if you don't.

For lunch today I entertained some friends, and we wanted something easy and low maintainence because of the heat (95 today).

I served:

Baked Brie wih Raspberry Sauce and Stone Ground Wheat crackers
Effortless Chicken Alfredo--(chicken, premium alfredo sauce, portbello mushrooms, Romano, Asiago, and Parmesan cheeses and fettucini)
Mediterranean Salad (baby spinach, feta, provolone, croutons and Dijon vinagrette)
Tart Lemon Bars
Raspberry Sherbet (provided by my guests--actually was a nice refreshing end to the meal).


I had leftovers of the meal for my dinner tonight.

Mmmm boy...y'all have been eating well!

Thanks for the recipe, Jenn!

Jenn's quiche, yum.

deep fried clam lips, scallops eyes, shrimps feet and boneless fish ribs......AKA the seafood platter.....w/a lil cocktail n tartar juice, macaroni elbows and tater fingers on the side.....yuuumm!

Fried Chicken, cole slaw, and some tapioca pudding for dessert.

Yum, High L-rd!!

Tonight we did pizza. One 12" medium pepperoni, one medium mushroom, and one medium green pepper. All delivered for $16.00 with tip. The leftovers from each pie (the mushroom is gone equals 2/3s of one pie. If Beorn had been home, there would have been none left.

Cold pizza for breakfast!!

Today we had home stuffed sausages grilled on the BBQ. I made them for the Watcher BBQ thinking it was next week, woops, so we ate 'em up tonight.
There was chicken mango with oyster sauce sausages, chicken curry, and chicken basil with roasted garlic. It was my first time making sausage; the taste was better than I expected but I wish I had gotten them stuffed tighter and there were a few air pockets
Sides were grilled corn-on-the-cob, grilled zuchinni/summer squash and whole grilled green onions.

Oh G-ds, the Watch bar-be-cue at Jenn's and your place is going to be awesome. I so wish I could be there. Please give a breakdown of all menus, once they're decided.

I can't wait to read about it all!

ribeye
asparagus
garlic bread

Hmph...
I got a better description from Jenn via IM.
C'mon BGB, sell it to me baby!!

Tossed two inch thick ribeyes in a mixing bowl and threw in canola oil, lots of course kosher sea salt and course ground white pepper and turned and repeated. The ribeyes were cooked on Jenn's indoor grill, seared but rare.
After removing the bottoms from one bunch of aspragus they were placed in a 9x9" square cake pan ,dribbled with flavored olive oil, salted and white peppered, tossed with a Tbs. of minced garlic and thrown into a hot (375 degree)oven and cooked to a sweat, about 12 minutes.
Jenn said she didn't want the garlic bread so I didn't make it.

Better?

Much!!

I love roasted asparagus!!

bloodguard bob wrote:lots of course kosher sea salt

Oh, and I just bought this for the first time yesterday, and tried it today. Nearly double what I pay for Morton's Kosher Salt, but man, it's worth it. This stuff is incredible.

I can't wait to kasher a roaster with it and find out the difference.

Sea salt is the shiznit. I got turned on to in a few years ago when I tried one of those detox diets, and I was immediately hooked (this from someone who adds salt to nothing). Seriously, a shaker of salt will last me a decade.

I put so much salt on my food that it's literally inedible to normal people. (Love sea salt. )

--A

I've had sea salt before, and it is good stuff, but I had never seen course ground kosher sea salt before. I generally use kosher salt for everything, so I'm really excited to give the kosher sea salt try.

Sea salt is good, but you'll be blown away by Celtic Sea Salt.

I like to sprinkle it on food just before serving. I use Hain Iodized Sea Salt for baking or accurate measuring. When just plain seasoning at the stovetop, I use kosher salt that I keep in a Salt Cellar. (The salt cellar was a Christmas gift.).

As for comparing salts against one another, check out this article from Slate.