Weekend Foodies discussion - combinations
By JimK
(4 votes)
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Beer. No, that’s the whole title. Beer.
1 
DonnaK wrote:
I can’t even express in words how totally fucking awesome this was.
AWESOME!!!!!!
<--- one happy Donna
2 
Muk314 wrote:
That does sound quite good, though I hate sliced tomatoes. I do try one every now and then just to see if that might change, but that pizza sounds good.
3 
Hippies_R_Us wrote:
I’m cooking up a good beef and sweet potato stew this weekend. One of my classics.
4 
MunDane wrote:
Made a great salad for dinner this weekend.
Marinade (Enough for four B/C cup chicken breasts):
1/2 c chopped peppers of your level of spiciness (We used Chipotle in the Dane household, canned and in oil from Embassa.)
Juice of one large lime (about 1/2 cup. It was a big lime)
1 or 2 tsp kosher salt
1/2 tsp cumin
1/3 Rice vinegar (or use any clear vinegar like white, cider or Pinot)
Blend all that together in a FP or blender. Or buy some premade marinade of your choice, it matters not. Reserve two tablespoons of the marinade for the dressing and pour the rest over four boneless skinless chicken chests in a non-metallic bowl or a ziploc. Marinate at least two hours, turning every 30 mins or so. Chill.
Dressing:
2 tbsp of your marinade
2 tbsp olive oil (BTW, this is a place for good quality olive oil. Get full bodied varieties that look greenish instead of pale yellow. The flavor helps in salad dressings.)
Zest from one lime (Use the same lime for the juice below)
Juice from a large lime (got almost a 1/3 cup)
3/4 c. chunky salsa (We used a fresh store brand called Santa Barbara. You want the moisture, so pico de gallo is not recommended here.)
Mix this in a non-metallic bowl or measuring cup (I used a cereal bowl) and chill for a half hour.
In a large mixing bowl put as much salad as you want for your meal. (I use a spring mix of greens. Plain romaine or red leaf can work, but iceberg lettuce...sigh. If you must...) Add a can of sweet corn or two cups of frozen corn (thawed cooked and cooled). I also add a dozen grape tomatoes sliced in half. Stir dressing and pour it over salad and toss gently. Set aside.
Cook chicken over medium heat for 8-10 minutes until thickest part of chicken shows done. (Clear juices running out or white cooked through). remove from heat and let stand for 5 minutes.
Divvy up salad into large bowls
Slice chicken and place on top of salad.
Useful things to add:
--Can of drained and rinsed black beans to salad before tossing
--Sliced avocado after chicken is placed
JimK: I had to do the grilled pizza again. We do that… find something good and make it until we’re sick of it.
This time it was sauceless. Instead I used some pesto. The pesto is done with the same technique as before with some minor changes.
I rolled and stretched the dough and set it aside. I removed all spinach and went with straight basil, then added a handful of fresh sage and some scallions, tops and bulbs included. I prepped the cheese into little bowls, sliced three plum tomatoes and laid the slices out on paper towels to soak up some water. Next I lightly sauteed some garlic in basil-infused oil. Then I rubbed the oil, now basily and garlicky, all over one side of the dough and slapped it on the grill. When one side was cooked, we spread the peston on with a butter knife, laid on a mix of mozzarella and parmesan, laid on the tomatoes, sprinkled the sauteed garlic around, laid on some fresh roughly chopped basil, put on a tiny bit more cheese, sprinkled it with crappy old “Italian seasoning” and grilled that baby. Oh MY was it good.
With an 8oz. dough (makes one pie for one person), Kraft 2% low-moisture mozz and some self-control on the amount of cheese you use, the whole thing is about 1000 calories, which is perfectly manageable as long as I skip lunch. I do that on Saturdays a lot anyway.
If you don’t have a grill but you do have a broiler and a cast iron pan (and can stand to turn the broiler on in the summer), you can still make a pretty awesome pie.
So what are you making this weekend (or this coming week)?
08/9/2008 8:12 PM
Categories: Food
Tags: recipes