What's for Dinner?

Em has made kale before by roasting it, and it is wonderful. She cleans it, then brushes with olive oil, salt and pepper and roasts until it becomes crispy. Very different, but even the kids like it that way.
 
servumtuum said:
El, did you blanch the kale first? I usually do it that way before sauteeing it-and yes it's wonderful.:)

Dinner last night was roast pork sirloin with a garlic and peppercorn rub along with Arroz con Gandules (pigeon peas and rice, a popular dish in the Caribbean)
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I did not blanch it. I actually cooked it in a wok, so there was plenty of heat to cook it through with the olive oil. I used just a tad too much olive oil for Ms Piggy, but I love the stuff so...

Goal, I have heard several people suggest that now. I still love the way mom steams it with Ham hocks.
 
I don't know that I've ever had Kale - strange since I love almost all vegetables.
 
Boone said:
I don't know that I've ever had Kale - strange since I love almost all vegetables.
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When I was growing up, my mom cooked it a lot. She steamed it with ham hocks to flavor it. I loved it!

About 8 years ago I lived with a woman who sauteed it with olive oil and garlic the way I cooked it last night. Surprisingly, I loved it!

Goal mentioned another method I keep hearing about it, and will ultimately give it a shot, but I strongly suggest giving it a shot John one way or another. It has a little bitter flavor, but the sweetness of the OO and Garlic or the Saltiness of the ham hocks are a nice compliment. It's one of my favorites.
 
Yeah, I have grown to love kale. Em also does it sautéed with EVOO and garlic that is awesome. We get it fresh from our CSA every week and love it. Give it a shot John, my money says you'll like it.
 
If you like Kale, give the chard family a try. Rainbow chard is my favorite, but they all taste pretty similar. Rainbow gives your dish some nice color.
 
Is rainbow similar to Swiss Chard? I love swiss chard, but haven't heard of rainbow chard before.
 
I used to grow regular and rainbow chard. There's no difference in taste, the rainbow version just has some yellow, red, and purple coloration. Color disappears when cooked if I recall correctly.
 
Marinating a turkey breast in some olive and sesame oil, poultry seasoning, garlic, celery salt, a little soy sauce and some lime juice. Going to grill it later. Doing one of my favorite grilled eggplant recipes. Pound cake topped with strawberries for desert.
 
What time should I be over Boone?

Actually, since Patrick was born 2 weeks ago we have had his grandmother's cooking dinner for us just about every night as we try to adjust to the new life.

Some of my favorites like my mother's zucchini casserole and her chile. She makes a nice spicy chili with a hint of a sweet after taste. I think it's brown sugar.

her mother made a fantastic pesto pasta linguini. I would have used a farfalle or rigatoni with the pesto but it was good nonetheless.
 
I meant to go to the Farmer's Market today to see if maybe I could get my hands on some Ichiban eggplant. They are my favorite, and perfect for grilling. If you have never tried grilling them they are amazing grilled with a little olive oil and salt and pepper, then tossed with the dressing below. Life changing :)

tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons chopped cilantro
 
Smoking ribs right now, will be done soon. Homemade rub with smoked paprika that smells ridiculous. I am literally drooling, hard to wait... Em is making collards, fresh green beans and I made some macaroni salad.

Good stuff.
 
Hiked to the top of Pilot Mountain, NC this morning (in prep for epic Yellowstone trip in a couple of weeks) and worked up an appetite. Doing turkey burgers on the grill, nothing special, just a simple tasty low-fat burger.
 
Made some beef short ribs marinated in soy sauce, rice vinegar, honey, ginger, garlic, onion, pepper and sesame oil. Rice and veggies to go with it.
 
Made chili lime garlic baked chicken with lime cilantro garlic quinoa on the side tonight.
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Goaldeje said:
Gonna need the recipes for both please. :)
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Both were on the fly - for the chicken, I had a chili-lime spice from Whole Foods, and I applied that along with garlic powder, salt & pepper, then drizzled with the nectar of the gods, aka extra virgin olive oil. I was lazy, so I just sprinkled both sides. If you want to get down with it, make a dry rub of the above four seasonings and get all up under the skin and go to town!

Preheated the oven to 400, then baked center rack for 30 minutes. Dropped the temp to 375 and let it bake while the quinoa was cooking. I used dark meat, so I wasn't too concerned about over-cooking; if you're using white meat you may want to be more precise.

Once finished, drizzled the chicken with lime juice - I prefer fresh, but we only had the plastic bottle. Still good! Careful here, its easy to overdo lime juice.

Quinoa (one cup dry) - chopped up some garlic (I used 3 cloves, add or subtract based on your love of garlic - 3 was pretty garlicky but I still added garlic powder at the end), and sauteed in EVOO. Chopped up some fresh cilantro pretty fine, and set aside. Once the quinoa was done cooking, I mixed in the garlic and cilantro, salt & peppered, then added more lime juice and a dusting of Italian seasoning (optional).

Turned out pretty good!

Side note: I finally bought real knives, and man what a difference. I'd been using serrated crap for so long; real knives are so much better! Its embarassing that it took me until 32 years old to buy real knives. I got the Calphalon Katana series and love them so far.
 
Just got midevil on my leftovers for lunch...

Aside from the chili-lime seasoning, Whole Foods also has a honey chipotle dry seasoning as well that's super money! My next kitchen project will be to make my own marinade using canned chipotles and honey.
 
Giant whole wheat cous cous might be the greatest thing on earth. YUM.
 
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