March, 2014 ~ What's cooking in the kitchen?

bethk wrote:Sounds like there was something for everyone.  

bethk wrote:Sometimes it's easier to motivate yourself to get going to the store if you decide you want to make something, REALLY want something, and you have to get whatever special ingredients.  Once you're out there it's not so bad.  It's the part from *stop* to "go* that's most difficult.

I know....how about woven bacon BLT sandwiches?  Doesn't that sound good?  You gotta get tomatoes and lettuce (knowing YOU, there's probably pounds of bacon in the freezer).

See if this helps:



(OK, so I couldn't find the woven bacon one.....but you get the idea)

bethk wrote:It's for deep frying.  I use buttermilk and then a toss into dry corn flour to fry my fish or shrimp or clams.  Makes a super light coating.  I learned the trick when I researched how to get fried clams to be more clam than breading.  Most places don't even use anything but the wet clams in the corn flour before they drop them into the fryer.  

I really like to cut my cod into "fingers", a dip into buttermilk (full fat) and then a roll around in plain corn flour ~ no s&p or seasoning.  Then either pan fry or deep fry.  Light & crispy.

Bugster2 wrote:It is hot here today, somewhere in the 80's so we are having pizza pasta salad and grilled chicken breasts with white bbq sauce. My pasta salad needed cubed mozzarella and all I had was grated so I took some grated and microwaved it till it was melted. I then chilled it in the fridge and cut it into cubes.

bethk wrote:YOU won a hot dog eating contest against Tina ????

Who woulda seen that comin' ???

    

bethk wrote:

Bugster2 wrote:It is hot here today, somewhere in the 80's so we are having pizza pasta salad and grilled chicken breasts with white bbq sauce. My pasta salad needed cubed mozzarella and all I had was grated so I took some grated and microwaved it till it was melted. I then chilled it in the fridge and cut it into cubes.

How clever!  

Would you expand on your chicken with white bbq sauce, please?  I've read about it but never had it.  Do you put it on and let it caramelize like the ketchup based sauces?

Barbara101 wrote:


think this a rib eye? I should mark the meats when I repackage them   Anyway. I have plenty left for something else.

82` today..nice for Tuesday too.Ms Cat lay all sprawled out the patio table for most of the day.

bethk wrote:Brain Strain is a terrible disease!  Glad you found a cure early, Jimmy, so we didn't have to have an intervention for you....

I put a small piece of steak in the refrigerator last night - half a strip steak.  It was thawed perfectly (still just a bit firm) so I could slice it thin to put in a marinade for a stir fry tonight.  I used a marinade based on Norm's bulgogi, well, kind of.  I had some pears that needed to be eaten so I took half of one and grated it on the microplane to use as part of the sweetener with soy, sesame, rice vinegar, ginger, etc.  It sure smells good.  

Then I went and snipped off all the pea pods that were big enough to be eaten...got just enough to use for the two of us.  So, supper tonight will be beef & pea stir fry.  I've got some baby bok choy I bought a week ago (still look ok....) and I forgot about.  It should be good no matter what I toss in it.

bethk wrote:I'll bet she'll be smilin' when she smells what's for supper!