What's cooking, Thursday July 23, 2009?

lilbopeep said:
Dinner is served

Homemade Creamy clam chowder topped with scallions
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Looks good bopeep. I watched Tyler Florence do a clam chowder today with cherrystone clams and a side of parmesan oyster crackers, and I was drooling. Yours looks creamier :thumb:.
 
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I saw Sunny Anderson cook some tempura battered and deep fried cauliflower today. I was inspired, so I'm trying my hand at that tonight. We're also having an old-fashioned salmon loaf.
 
Cooksie said:
Looks good bopeep. I watched Tyler Florence do a clam chowder today with cherrystone clams and a side of parmesan oyster crackers, and I was drooling. Yours looks creamier :thumb:.
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thank you sweetie!! i don't have ANY left over!! i didn't finish my bowl of soup so i covered it and put in fridge to go back to later (because the family scoffed down the whole pot) and it was GONE 10 minutes later! i will post the recipe as soon as i reflect on what i did, the amounts, how i did it and compose the recipe into an intelligent text!!
 
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Very nice, Peepers. I used to buy small chuck steaks when the grocer had them. They are a perfect steak to have with something else. Like in two main courses (I eat big if you haven't noticed :biggrin:). I used to cook them as a breakfast steak, too. Very juicy and tender. And that NE clam chowder looks great.

My pork picatta came out even better than the first time... I used riesling instead of sherry, which is very drinkable BTW :a1: and went a little lighter on the capers. And the pork loins were very tender! I gotta buy another one of these and cut it up if the store still has them.

Oh, and sugar snap peas or something like that. First time with them. Very sweet and very good.
 

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I made a warm pasta salad with fresh tomatoes and basil, sauteed chicken with Italian seasonings and red wine, and caprese salad. I've got so much basil and so many fresh tomatoes, I have to find way to use lots of them :smile:
 
chowhound said:
Very nice, Peepers. I used to buy small chuck steaks when the grocer had them. They are a perfect steak to have with something else. Like in two main courses (I eat big if you haven't noticed :biggrin:). I used to cook them as a breakfast steak, too. Very juicy and tender. And that NE clam chowder looks great.

My pork picatta came out even better than the first time... I used riesling instead of sherry, which is very drinkable BTW :a1: and went a little lighter on the capers. And the pork loins were very tender! I gotta buy another one of these and cut it up if the store still has them.

Oh, and sugar snap peas or something like that. First time with them. Very sweet and very good.
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thank you pups!! that pork looks yummy!! i love love!!
 
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Pan fried meatloaf cheese burgers with redskin fries. Topped with lettuce and tomatoe (first one) from the garden. Found some apple strudel in teh freezer, so that was dessert.

Before someone asks, we make up our standard meatloaf mixture then portion it out in 1/4# units and freeze them. We have one of those Tupperwear burger stackers that hold like 8 or 10 burgers, then you just take off as many as you like and the rest stay in their little container.
 
nice picatta, chow. i love how perfectly brown your fond gets.

(gee, i never said that to a guy before...)



and peep, save be a bowl of that up nawth chowdah.

dw surprised me with turkey tacos and re-fart beans last night. el yummo.
 
buckytom said:
nice picatta, chow. i love how perfectly brown your fond gets.

(gee, i never said that to a guy before...)



and peep, save be a bowl of that up nawth chowdah.

dw surprised me with turkey tacos and re-fart beans last night. el yummo.
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oh lord!! now i want refart beans!!

it's "down east" to be PC!! LOL none left!! the farts ate it all including my halfa bowl i was saving for a snack!! but i think i will make some more today.
 
have you posted a recipe or an approximation of it?

if not, please?

i make a good red clam chowder, but i haven't been able to match the one i've had several times at max's place (somewhere between bear and sunrise mountains) at killington. i'm always looking for "the secret" to making chowder great. their's was unbelievable.

they said it was because they used "that day fresh" vermont cream.
 
buckytom said:
have you posted a recipe or an approximation of it?

if not, please?

i make a good red clam chowder, but i haven't been able to match the one i've had several times at max's place (somewhere between bear and sunrise mountains) at killington. i'm always looking for "the secret" to making chowder great. their's was unbelievable.

they said it was because they used "that day fresh" vermont cream.
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I believe I heard that the secret was to strain the clam juice through a pair of pantyhose... :thumb:
 
lol, chow. vb told me that secret before, so i tried it just as i thought she'd do it.

but it's really freakin' hard to strain anything with fishnet stockings...
 
buckytom said:
have you posted a recipe or an approximation of it?

if not, please?

i make a good red clam chowder, but i haven't been able to match the one i've had several times at max's place (somewhere between bear and sunrise mountains) at killington. i'm always looking for "the secret" to making chowder great. their's was unbelievable.

they said it was because they used "that day fresh" vermont cream.
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here the link plucky since you asked so nicely!! please let me know what ya think after you make it.
Peep's Creamy Clam Chowder (Click here for recipe)
 
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thanks, peep. looks good.

so you're on the "bacon included" side of the debate. also on the wine side. and black pepper.

hmm, we probably shouldn't get that debate started here. it's akin to bbq vs grill, or plain vs marinated steak debates.
 
buckytom said:
thanks, peep. looks good.

so you're on the "bacon included" side of the debate. also on the wine side. and black pepper.

hmm, we probably shouldn't get that debate started here. it's akin to bbq vs grill, or plain vs marinated steak debates.
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this is MY recipe. i didn't know there was a debate about bacon or wine i just thought it would be good (the bacon and scallions were inspired by my Cream of turkey soup which also has the pimentos from stuffed green olives in it but i thought that would be a bit much. but if i had capers on hand they probably would have gone in along with a 1 or 2 anchovy fillets but i had none on hand sigh they will be given a try in the future tho the wine ........well i said what the heck why not!!) gods honest this is the first time i made it and i made it from believe it or not a DREAM i had of me making it. i have never looked a recipe up for this. i never had the urge to make it.
 
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