What are you eating Sunday, 5/10/2026 to Saturday, 5/16/2026?

Happy Mother´s Day!

Marinated pork barbecue ribs, vegetables, macaroni, green lettuce and tomato

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First time I've cooked in 6 days. We figured the restaurants would all be too busy, so we stayed home.

Chicken Apollo (don't ask - I don't know).
Chicken breast on a bed of spinach, bacon & shallots. Melted fontina, then topped with sauteed mushrooms, bacon & shallots.
Drizzled with balsamic glaze, then garnished with basil chiffinade and toasted pine nuts. A hit of lemon at several layers and on top to brighten it up.

They grow chicken breasts obscenely large these days, so I slice one through to make 2 cutlets. I usually use pancetta, but didn't have any so I subbed out bacon. The pine nuts were a last minute addition and we liked them.

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SilverSage said:
First time I've cooked in 6 days. We figured the restaurants would all be too busy, so we stayed home.

Chicken Apollo (don't ask - I don't know).
Chicken breast on a bed of spinach, bacon & shallots. Melted fontina, then topped with sauteed mushrooms, bacon & shallots.
Drizzled with balsamic glaze, then garnished with basil chiffinade and toasted pine nuts. A hit of lemon at several layers and on top to brighten it up.

They grow chicken breasts obscenely large these days, so I slice one through to make 2 cutlets. I usually use pancetta, but didn't have any so I subbed out bacon. The pine nuts were a last minute addition and we liked them.

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Wonderful, Kathy! I don't see the point of pancetta - I much prefer bacon.

Lee
 
I haven't made this in almost 6 years (looked it up here on NCT). We love it.

Grilled Moroccan Chicken Skewers, grilled carrots, pita and red pepper hummus. Nice having fresh herbs outside my door again - mint on the chicken, parsley on the carrots.

Lee

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Johnny West said:
Happy Mother’s Day!

I’m grilling burgers. Potato salad and deviled eggs are on the side. Nancy made a rhubarb cheesecake for dessert.
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The burgers were good, topped with Tillamook sharp cheddar cheese and burger was so huge I had to eat it with cutlery. The potatoes in the salad were Al dente which I liked, she didn’t.

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QSis said:
What is scalded bread, Kathleen?

Lee
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Basically it is simply white cornmeal with a hint of salt. Boiling water is poured over it until it becomes the consistency of playdough. Then, you run your hands under icy cold water to get spoonfuls of the cornmeal mixture and patty it up fast to drop into a cast iron skillet of hot grease. Brown on both sides and serve.

It goes really well with stews and absorbs liquids nicely. I drain it on a paper towel and enjoy it with butter too. It's very like corn pone, which seems a bit moister....or hoe cakes, which is a thick batter. Scalded bread differs in that it has a very thick, crunchy crust that gives way to the moist (almost fluffy) cornmeal center.
 
Kathleen said:
Basically it is simply white cornmeal with a hint of salt. Boiling water is poured over it until it becomes the consistency of playdough. Then, you run your hands under icy cold water to get spoonfuls of the cornmeal mixture and patty it up fast to drop into a cast iron skillet of hot grease. Brown on both sides and serve.

It goes really well with stews and absorbs liquids nicely. I drain it on a paper towel and enjoy it with butter too. It's very like corn pone, which seems a bit moister....or hoe cakes, which is a thick batter. Scalded bread differs in that it has a very thick, crunchy crust that gives way to the moist (almost fluffy) cornmeal center.
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Wow, that is a new one to me! Sounds very interesting! Thanks, Kathleen!

How did you learn about it? What is the grease?

Lee
 
QSis said:
Wow, that is a new one to me! Sounds very interesting! Thanks, Kathleen!

How did you learn about it? What is the grease?

Lee
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It was a staple growing up. It's pretty popular in Appalachia. Generally, we used bacon grease, but I fried mine in Crisco shortening last night because I was shamefully out of bacon grease. My mother had Targaryen hands, so she would just patty them out and slip them into the skillet. Me? I run my hands under cold water and patty them quickly otherwise, the cornmeal with scald my hands.

I've seen recipes that add a lot of things and call it scalded bread, but you only need boiling water, WHITE cornmeal, and salt...and grease, of course. Also, you don't cook the cornmeal. You simply pour in the boiling water and stir fast, and then patty it out. once the dough is like playdough wasting no time to put it in the hot grease.
 
Kathleen said:
It was a staple growing up. It's pretty popular in Appalachia. Generally, we used bacon grease, but I fried mine in Crisco shortening last night because I was shamefully out of bacon grease. My mother had Targaryen hands, so she would just patty them out and slip them into the skillet. Me? I run my hands under cold water and patty them quickly otherwise, the cornmeal with scald my hands.

I've seen recipes that add a lot of things and call it scalded bread, but you only need boiling water, WHITE cornmeal, and salt...and grease, of course. Also, you don't cook the cornmeal. You simply pour in the boiling water and stir fast, and then patty it out. once the dough is like playdough wasting no time to put it in the hot grease.
Click to expand...

Would you say it's an aquired taste, or would most people love it right away?

Lee
 
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