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Three-cheese chicken and pasta
White mushrooms, yellow onions, garlic, roma tomato and diced chicken breast sauteed in large non-stick skillet in olive oil with basil, rosemary and coriander to taste. Boil gnocchi to al dente, drain and add to skillet, mix in a cup of crumbled mozzarella, parmesan and provolone. Dash with black pepper and nutmeg, serve with fresh green beans.
For extra authenticity, have your mother-in-law call JUST as you've added the pasta to the skillet and you totally need to add the cheese, but she kind of keeps you on the phone for a long time, so the dish loses some of its ambient heat and you sort of have to rush to get it together without all the cheese clumping.
I mean, it worked out okay in the end ...
Project ABC - Week #7: G
Good Eats
This is a rather simple tribute to one of my favorite spring/summer dinners – Risotto Gamberi (Risotto with Shrimp), a classic Sicilian dish. The weather has been warming up and the BBQ is getting used more frequently through out the week, so we thought it would only be appropriate to sport this dish last night. Very simple, very fresh….heck the shrimp was local, and the rosemary was from the garden. Fire up the grill, pour a glass of wine, and always garnish the plate with a little olive oil…ahhh…how sweet life can be.
I hope you’re hungry now. Happy Friday and Buon Appetito!
Egads, these two photos look like hell. Still, I wanted to get them online so I could have the recipes handy.
Decided, on the spur of the moment, to try my hand at Ethiopian eats a few nights back. Decided to have two entrees and some Ethiopian flatbread (with which to mop up the entrees). The bread took a few tries to get right, you have to make it THIN as heck. It goes like this:
You combine 1/2 cup whole wheat flour and 1/3 cup all-purpose flour with 1 tablespoon brown sugar, 1/2 tsp salt, 1/4 tsp baking powder and 1/8 tsp baking soda. Add to these a well-beaten mixture of 2 eggs, 2 cups buttermilk and 1 tablespoon cooking oil. You'll want to pour out the batter on a hot griddle, and use your spoon or what-have-you to spread out the batter until it is super-thin - give it a couple minutes, it'll cook right through on both sides.
I made a chicken and a beef dish, to wit:
Ethiopian Beef and Peppers
Ingredients
- 1 Poblano chile, seeded and chopped
- 2 tsp fresh ginger, peel,chop
- 4 cloves garlic, chopped
- 1/4 tsp Ground cardamom
- 1/4 tsp Ground tumeric
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/2 cup red wine
- 2 lb ground London Broil (it's nice and lean)
- 1 white onion, chopped
- 1 bell pepper, chopped
This was the easier of the two, it's a brown-and-simmer procedure.
The other entree was:
Doro Wat (Spicy Braised Chicken)
Ingredients
- 8 oz tomato Sauce
- 1/4 cup paprika
- 1/4 cup Dry red wine
- 1 tbl ginger root, grated
- 1 tsp red pepper
- 1/8 tsp cardamom, ground
- 1/8 tsp nutmeg, ground
- 1/8 tsp clove, ground
- 1/8 tsp cinnamon, ground
- 1/8 tsp allspice, ground
- 2 med onions, chopped
- 4 cloves garlic, minced
- 1/2 tsp ground turmeric
- 3 lb Chicken Breast, cubed
- 1/4 cup Dry red wine
Let's see, you'll want to brown all the onions, garlic and chicken, and from there add the seasonings, toss, add tomoato sauce and let simmer for awhile. The paprika balances out the perfumery taste of the other spices, so I liked this one better than the beef with peppers. Both were pretty good, though.
I ate mine with fat free sour cream, because I am a weakling.
QDOBA Mexican Eats
4607 Hampton Boulevard, Webb University Center, Old Dominion University, Norfolk, VA
This location opened on March 2nd, 2020.
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NYC: Brookfield Place / Hudson Eats
View from Blue Ribbon Sushi Bar
Leica M10 | Leica Summilux-M 1.4/35 ASPH
Roasted onion (white), carrot (yellow), red pepper (dark orange), lettuce (green), fennel (also green)
Read more at www.ross-eats.co.uk/2011/06/chefs-cc-johnnie-mountain/
This is a variation on my world-famous Eggplant Soup recipe - Our fridge was getting packed with leftover and soon-to-die vegetables, so I roasted a peeled eggplant and three large white mushrooms with some onions, garlic, zucchini and turnip, then added them to a roiling boil of vegetable broth and let them simmer for about half an hour, before mashing it up with my shiny new KitchAid handheld mixer.
The stuff on top is toasted strips of Jewish Rye, thinly sliced parmagiano reggiano, and a squash blossom breaded with crushed tortilla chips and sage.
If you get a spoonful of breaded squash blossom, cheese and soup all in one bite ... good lord, that'll fix to kill yez, it was so good.