Entries tagged as ‘cinnamon’
A treat tonight- one of J’s Southern family-style meals! Pan-fried ham steak with red-eye gravy, red beans and rice (a mix from a package, but they are damned good), and a pot of J’s family heirloom Virginia half-runner beans that have been passed down for at least four generations by now. They’re a little tougher than your typical haricôts verts, so J puts them in the old-school pressure cooker with some bacon (we’re out of salt pork) to tenderize and flavor them. They’re delicious and grew so well in the garden last year, we’ll be planting more soon.
J baked a skillet cornbread from scratch with onions and Sriracha in it. We started off with a California-syle green salad (lettuce, tomato, avocado, cucumber, carrots and green onions) with the vinaigrette dressing I made the other night. (Did I mention there’s a tutorial on making a vinaigrette salad dressing coming up?)
And to finish off, PIE! Blueberries, cherries and peaches mixed together, with Ben & Jerry’s cinnamon bun ice cream to top it off. Sometimes it really is better to be cooked for than it is to cook!
Categories: J Cooked
Tagged: avocado, bacon, beans, blueberries, carrots, cherries, cinnamon, cornbread, cucumber, gravy, green beans, green onions, ham, ice cream, iceberg, lettuce, onions, peaches, pie, red beans, rice, romaine, salad, Sriracha, tomatoes, vinaigrette, Virginia half-runners
We have been having nice spring weather, and with the change to Daylight Savings Time, and G&T’s company, what better excuse to fire up the backyard bbq? So, prepared on the grill (over mesquite hardwood charcoal, natch): asparagus and portabella mushrooms in olive oil, which I prepped, and chicken breasts and chicken and apple sausage, all of which T grilled. I then tossed the asparagus with some balsamic vinegar.
In the kitchen, I made risotto with porcini mushrooms, onions, butter, olive oil, red wine (‘06 Rodney Strong Sonoma pinot noir) and fresh thyme from the garden that G picked, with Parmesan on top. We had the rest of the pinot as well as an ‘05 Big House Red, from Santa Cruz with dinner.
For dessert, we had some mango mochi and Ben & Jerry’s Cinnamon Buns ice cream. Oh, and as an appetizer, G&T brought a baked brie and crackers, which we served with a fresh sliced peach.
Categories: I Cooked · Someone Else Cooked
Tagged: apple, asparagus, baked brie, balsamic vinegar, butter, chicken, cinnamon, crackers, ice cream, mango, mochi, mushrooms, olive oil, onions, Parmesan, peaches, porcini, portabella, red wine, risotto, sausage, thyme
My friend, F, who I have known since we were in high school together, came over for the evening, and together we made lamb burgers with mint, onion and garlic in them, served on whole grain buns with tzatziki sauce we made ourselves (with sour cream instead of yogurt) since TJ’s was out… they had havarti on theirs burgers, I abstained. J made mashed red potatoes (skins on, of course. and lots of butter and garlic), I baked an acorn squash with five spice powder, and grilled portabella mushrooms in olive oil to go with. We had blue tortilla chips with salsa for nibbly bits to start, a nice red wine(‘04 Domaine des Tours Rhône) with dinner, and an apple streusel for dessert.
Categories: I Cooked · J Cooked · Someone Else Cooked
Tagged: acorn, apple, buns, burgers, butter, cinnamon, cucumber, five spice powder, garlic, lamb, lemon, mashed potatoes, milk, mint, mushrooms, olive oil, onions, portabella, red potatoes, red wine, salsa, sour cream, squash, streusel, tortilla chips, tzatziki sauce, whole-grain
A treat tonight- one of J’s Southern family-style meals! Pan-fried ham steak with red-eye gravy, red beans and rice (a mix from a package, but they are damned good), and a pot of J’s family heirloom Virginia half-runner beans that have been passed down for at least four generations by now. They’re a little tougher than your typical haricôts verts, so J puts them in the old-school pressure cooker with some bacon (we’re out of salt pork) to tenderize and flavor them. They’re delicious and grew so well in the garden last year, we’ll be planting more soon.
J baked a skillet cornbread from scratch with onions and Sriracha in it. We started off with a California-syle green salad (lettuce, tomato, avocado, cucumber, carrots and green onions) with the vinaigrette dressing I made the other night. (Did I mention there’s a tutorial on making a vinaigrette salad dressing coming up?)
