The weather is glorious! No humidity to speak of. I'll fire up the Weber
kettle and grill a NY strip steak (med-rare) simply seasoned with S&P. I
also found some lovely yellow squash at the farm stand. I'll split and
grill it alongside (offset from the hot coals). The squash will be lightly
brushed with a neutral oil (nope, I wouldn't use OO or EVOO for this).
Maybe just S&P with the oil this time around. And, I can't help it, I just
adore new potatoes So I'll be boiling new potatoes. Simple, and great
tossed with butter and the herb of your choice. I grew up with parsleyed
potatoes. Sheldon introduced me to the idea of dill weed instead. Very
tasty! Now I'm pondering things like marjoram

What's on your menu for this evening?

Jill

"jmcquown" > wrote in message
...
> The weather is glorious! No humidity to speak of. I'll fire up the Weber
> kettle and grill a NY strip steak (med-rare) simply seasoned with S&P. I
> also found some lovely yellow squash at the farm stand. I'll split and
> grill it alongside (offset from the hot coals). The squash will be
> lightly brushed with a neutral oil (nope, I wouldn't use OO or EVOO for
> this). Maybe just S&P with the oil this time around. And, I can't help
> it, I just adore new potatoes So I'll be boiling new potatoes.
> Simple, and great tossed with butter and the herb of your choice. I grew
> up with parsleyed potatoes. Sheldon introduced me to the idea of dill
> weed instead. Very tasty! Now I'm pondering things like marjoram
>
> What's on your menu for this evening?
>
> Jill


A roasted chicken cooked in the NuWave oven, asparagus, and a green salad.
It's pretty warm here in the San Joaquin Valley of CA, and the NuWave does a
great job with chicken without heating up the kitchen.

Cheri

On May 12, 6:22*pm, "jmcquown" > wrote:
> The weather is glorious! *No humidity to speak of. *I'll fire up the Weber
> kettle and grill a NY strip steak (med-rare) simply seasoned with S&P.

I'd go for rare, but I can't think of one food more satisfying than
that. Adding hickory or fruit wood to the charcoal completes what you
posted. I find the taste of strip steak superior to any other cut of
meat.
>
> Jill

--Bryan

"jmcquown" > wrote in message

> What's on your menu for this evening?

Salmon boxty, using the leftovers from the first-of-season piece of salmon
that I grilled on Thursday.

And an Alsace wine recommended by a Kermit employee that isn't actually
that good but is passable. Next time I'll go for the Corsican vermentino.

Steve

On Sat, 12 May 2012 20:53:55 -0700, "Cheri" >
wrote:

> the NuWave does a
> great job with chicken without heating up the kitchen.

<LAUGH> I turn on the cooktop in my kitchen specifically to heat up
the surrounding area- because it's too d*amn cool (here) and you're
not going to gear any sympathy from anywhere else.
http://www.creative-culinary.com/201...-simple-syrup/

My little Ninja chopper made quick work of the rosemary, but I
wouldn't have trusted it to behave the way it did.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 12 May 2012 20:53:55 -0700, "Cheri" >
> wrote:
>
>> the NuWave does a
>> great job with chicken without heating up the kitchen.
>
> <LAUGH> I turn on the cooktop in my kitchen specifically to heat up
> the surrounding area- because it's too d*amn cool (here) and you're
> not going to gear any sympathy from anywhere else.
> http://www.creative-culinary.com/201...-simple-syrup/
>
> My little Ninja chopper made quick work of the rosemary, but I
> wouldn't have trusted it to behave the way it did.

I'd definitely take the cold. That drink looks good too.

Cheri

On Sat, 12 May 2012 19:22:09 -0400, "jmcquown" >
wrote:

>The weather is glorious! No humidity to speak of. I'll fire up the Weber
>kettle and grill a NY strip steak (med-rare) simply seasoned with S&P. I
>also found some lovely yellow squash at the farm stand. I'll split and
>grill it alongside (offset from the hot coals). The squash will be lightly
>brushed with a neutral oil (nope, I wouldn't use OO or EVOO for this).
>Maybe just S&P with the oil this time around. And, I can't help it, I just
>adore new potatoes So I'll be boiling new potatoes. Simple, and great
>tossed with butter and the herb of your choice. I grew up with parsleyed
>potatoes. Sheldon introduced me to the idea of dill weed instead. Very
>tasty! Now I'm pondering things like marjoram
>
>What's on your menu for this evening?
>
>Jill

We had pastured pork chops, brown Jasmine rice and spinach I had just
picked, quickly sauteed in olive oil, onion and garlic. Earlier we
sat on the deck and had fresh raw asparagus, also just picked from our
garden, dipped in Marie's Creamy Garlic Italian salad dressing with a
glass Pinot Grigio from TJ's.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 13 May 2012 10:16:16 -0400, "jmcquown" >
wrote:

>
> "sf" > wrote in message
> ...
> >>
> > You're very welcome. It was fantastic, very tasty and extremely easy!
> > I made what amounted to a half recipe and I only cooked it for 30
> > minutes at 400° because the chicken thighs were boneless. Of course,
> > the printed recipe was just a starting point for me. I cut the
> > potatoes back to just one tiny one, and added odds & ends from the
> > vegetable bin: bell pepper (yellow & red) and a bit of broccoli - plus
> > my Spanish chorizo was fresh, not the smoked/precooked type. If I was
> > planning ahead and buying food with that meal in mind, the broccoli
> > would have turned into zucchini... but it was good anyway.
> >
> Good tips, thanks! I think the chicken thighs I have in the freezer are
> deboned; if so I'll adjust the cooking time accordingly. I wouldn't buy
> smoked or pre-cooked chorizo. I don't keep oranges on hand so zesting one
> could present a problem I guess I'll buy an orange when I plan to make
> this.

I've gotten into the habit of zesting my citrus (lemons and oranges)
as I use them and keeping it in the freezer, so I had orange zest at
the ready. Frankly, I think it could be left out or maybe I should
have used more. One or the other - because it didn't make a big
flavor impact, IMO.

> I'm not low-carbing so potatoes aren't a problem for me. I love
> potatoes!

Yeah, that's why I allowed myself one. Had I followed the recipe, I
would have had a lot of leftover potatoes that I would have had to eat
by myself and I don't need the carbs or the calories.

> I don't buy bell peppers unless I specifically need one for
> something. I don't use them fast enough to avoid them shriveling up and
> wind up throwing them away. I hate wasting food. I love broccoli and I
> equally love zucchini, so I might have to toss both in there This will
> be a while down the road, though. It's unseasonably cool here and it's
> making me crave a pot of chili with cornbread.
>
I bought 3 last week because they were on sale. I stuffed half of
them (one and a half) and intended to do it again this week. In the
mean time, I found two medium sized zucchini that I want to stuff - so
the redux of stuffed peppers went out the window. Faced with 1.5
peppers that I didn't know what to do with, I thought this recipe
would be a good place to use the half pepper that was sitting there
already cut. I still have a whole pepper to figure out what to do
with now. My bell pepper repertoire isn't very big because they're so
expensive most of the year - it's even smaller now that hubby is low
carbing due to diabetes issues, because most of my recipes involve
pasta.

> It's unseasonably cool here and it's making me crave a pot of chili with cornbread.

Understood. I made chili and cornbread last week.

--
Food is an important part of a balanced diet.

sf > wrote:


-snip-
>I've gotten into the habit of zesting my citrus (lemons and oranges)
>as I use them and keeping it in the freezer, so I had orange zest at
>the ready.

Does that work? I always zest right into the dish and was under
the impression that the oil that sprays off in the process is a
significant part of zesting. I would think freezing would kill it.


Jim

"sf" > wrote in message
news
> On Sun, 13 May 2012 10:16:16 -0400, "jmcquown" >
> wrote:
>
>> It's unseasonably cool here and it's making me crave a pot of chili with
>> cornbread.
>
> Understood. I made chili and cornbread last week.
>
I've got cornbread in the oven as I type! This thread set off a craving
I don't have the ingredients to make chili at the moment. I've added some
things to my shopping list

Jill

On Sun, 13 May 2012 12:02:35 -0400, Jim Elbrecht >
wrote:

> sf > wrote:
>
>
> -snip-
> >I've gotten into the habit of zesting my citrus (lemons and oranges)
> >as I use them and keeping it in the freezer, so I had orange zest at
> >the ready.
>
> Does that work? I always zest right into the dish and was under
> the impression that the oil that sprays off in the process is a
> significant part of zesting. I would think freezing would kill it.
>
It works for me. Dunno how it would work for you.

--
Food is an important part of a balanced diet.

since you already have the grill u;p and running try doing the spuds there
also, Lee
"jmcquown" > wrote in message
...
> The weather is glorious! No humidity to speak of. I'll fire up the Weber
> kettle and grill a NY strip steak (med-rare) simply seasoned with S&P. I
> also found some lovely yellow squash at the farm stand. I'll split and
> grill it alongside (offset from the hot coals). The squash will be
> lightly brushed with a neutral oil (nope, I wouldn't use OO or EVOO for
> this). Maybe just S&P with the oil this time around. And, I can't help
> it, I just adore new potatoes So I'll be boiling new potatoes.
> Simple, and great tossed with butter and the herb of your choice. I grew
> up with parsleyed potatoes. Sheldon introduced me to the idea of dill
> weed instead. Very tasty! Now I'm pondering things like marjoram
>
> What's on your menu for this evening?
>
> Jill

On Sun, 13 May 2012 14:37:24 -0500, Andy > wrote:

>"jmcquown" > wrote:
>
>> I've got cornbread in the oven as I type!
>
>
>
>If you're just trying to make me jealous again, dear, you have successfully
>succeeded.
>
>Ya BUM!!!
>
><smootch>
>
>Andy

Calm down, you may have my piece.
Janet US

"Storrmmee" > wrote in message
...
> since you already have the grill u;p and running try doing the spuds there
> also, Lee

I've grilled potatoes before but usually they were large baking potatoes,
cooked for a long time away from the coals. I'm sure small red potatoes
would turn out just fine. This time I didn't t want crusty/grilled
potatoes. They were perfect boiled and tossed in butter then sprinkled with
herbs

Jill

> "jmcquown" > wrote in message
> ...
>> The weather is glorious! No humidity to speak of. I'll fire up the
>> Weber kettle and grill a NY strip steak (med-rare) simply seasoned with
>> S&P. I also found some lovely yellow squash at the farm stand. I'll
>> split and grill it alongside (offset from the hot coals). The squash
>> will be lightly brushed with a neutral oil (nope, I wouldn't use OO or
>> EVOO for this). Maybe just S&P with the oil this time around. And, I
>> can't help it, I just adore new potatoes So I'll be boiling new
>> potatoes. Simple, and great tossed with butter and the herb of your
>> choice. I grew up with parsleyed potatoes. Sheldon introduced me to the
>> idea of dill weed instead. Very tasty! Now I'm pondering things like
>> marjoram
>>
>> What's on your menu for this evening?
>>
>> Jill
>
>

On 5/13/2012 3:32 PM, jmcquown wrote:
>

>>>
>>> What's on your menu for this evening?
>>>
>>> Jill
>>
>>
>
>
>

Cheese blintzes with warm apricot sauce and sour cream.
We're both still under the weather.

gloria p

"gloria p" > wrote in message
...
> On 5/13/2012 3:32 PM, jmcquown wrote:
>>
>
>>>>
>>>> What's on your menu for this evening?
>>>>
>>>> Jill
>>>
>
> Cheese blintzes with warm apricot sauce and sour cream.
> We're both still under the weather.
>
> gloria p


I hope you both feel better soon. You know, I've never had a blintz of any
kind. I'll have to try them some day.

Jill

On Sun, 13 May 2012 15:44:22 -0600, gloria p >
wrote:

> On 5/13/2012 3:32 PM, jmcquown wrote:
> >
>
> >>>
> >>> What's on your menu for this evening?
> >>>
> >>> Jill
> >>
> >>
> >
> >
> >
>
> Cheese blintzes with warm apricot sauce and sour cream.

Oh, my! That sounds good.

> We're both still under the weather.
>
Feel better soon.

--
Food is an important part of a balanced diet.

i like the little reds on the grill because of their skin texture, Lee
"jmcquown" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> since you already have the grill u;p and running try doing the spuds
>> there also, Lee
>
> I've grilled potatoes before but usually they were large baking potatoes,
> cooked for a long time away from the coals. I'm sure small red potatoes
> would turn out just fine. This time I didn't t want crusty/grilled
> potatoes. They were perfect boiled and tossed in butter then sprinkled
> with herbs
>
> Jill
>
>> "jmcquown" > wrote in message
>> ...
>>> The weather is glorious! No humidity to speak of. I'll fire up the
>>> Weber kettle and grill a NY strip steak (med-rare) simply seasoned with
>>> S&P. I also found some lovely yellow squash at the farm stand. I'll
>>> split and grill it alongside (offset from the hot coals). The squash
>>> will be lightly brushed with a neutral oil (nope, I wouldn't use OO or
>>> EVOO for this). Maybe just S&P with the oil this time around. And, I
>>> can't help it, I just adore new potatoes So I'll be boiling new
>>> potatoes. Simple, and great tossed with butter and the herb of your
>>> choice. I grew up with parsleyed potatoes. Sheldon introduced me to
>>> the idea of dill weed instead. Very tasty! Now I'm pondering things
>>> like marjoram
>>>
>>> What's on your menu for this evening?
>>>
>>> Jill
>>
>>
>
>
>

On 5/13/2012 5:25 PM, jmcquown wrote:
>
> "gloria p" > wrote in message

>>
>> Cheese blintzes with warm apricot sauce and sour cream.
>> We're both still under the weather.
>>
>> gloria p
>
>
> I hope you both feel better soon. You know, I've never had a blintz of
> any kind. I'll have to try them some day.
>
> Jill


If you've had filled/stuffed crepes, you've had blintzes.

gloria p

"gloria p" > wrote in message
...
> On 5/13/2012 5:25 PM, jmcquown wrote:
>>
>> "gloria p" > wrote in message
>
>>>
>>> Cheese blintzes with warm apricot sauce and sour cream.
>>> We're both still under the weather.
>>>
>>> gloria p
>>
>>
>> I hope you both feel better soon. You know, I've never had a blintz of
>> any kind. I'll have to try them some day.
>>
>> Jill
>
>
> If you've had filled/stuffed crepes, you've had blintzes.
>
> gloria p


Then I guess I have, Gloria! It's been at least 20 years since I made
stuffed crepes, but if those are blintzes, okey doke Maybe I was
thinking of knishes. For all I know I've eaten those, too

Jill

On Mon, 14 May 2012 03:05:07 -0400, "jmcquown" >
wrote:

>
> "gloria p" > wrote in message
> ...
> > On 5/13/2012 5:25 PM, jmcquown wrote:
> >>
> >> "gloria p" > wrote in message
> >
> >>>
> >>> Cheese blintzes with warm apricot sauce and sour cream.
> >>> We're both still under the weather.
> >>>
> >>> gloria p
> >>
> >>
> >> I hope you both feel better soon. You know, I've never had a blintz of
> >> any kind. I'll have to try them some day.
> >>
> >> Jill
> >
> >
> > If you've had filled/stuffed crepes, you've had blintzes.
> >
> > gloria p
>
>
> Then I guess I have, Gloria! It's been at least 20 years since I made
> stuffed crepes, but if those are blintzes, okey doke Maybe I was
> thinking of knishes. For all I know I've eaten those, too
>

Unless they were served to me as a blintz, I wouldn't have known
either. After looking at the internet, apparently there's a
difference between a blini and a blintz. I thought they were the same
thing and slightly different from a crepe. Such is life when you
don't come from a culture that eats them and you don't go to
restaurants that serve them. I have absolutely no idea what a knish
is other than it's Jewish food.

--
Food is an important part of a balanced diet.

sf > wrote:

-snip-
> I have absolutely no idea what a knish
>is other than it's Jewish food.

There seems to be some confusion on that even in NYC. I got a Food
magazine from my mother-in-law that had a Knish recipe in it from the
original knish baker in NY.

Yumm-- a mashed potato and onion filling with some kasha for texture-
wrapped in a pastry shell and baked-- about softball size. The
recipe said something like 'The original NYC Knish' -- which it was.

But when I showed it to our friends from NYC & said I was going to
make them, they looked puzzled. The knishes they were familiar with
were little square fried snacks with various fillings that they bought
from street vendors.

http://cityroom.blogs.nytimes.com/2010/01/13/knish/


I still haven't gotten around to either version.

Jim

On Sun, 13 May 2012 19:07:25 -0600, gloria p >
wrote:

>On 5/13/2012 5:25 PM, jmcquown wrote:
>>
>> "gloria p" > wrote in message
>
>>>
>>> Cheese blintzes with warm apricot sauce and sour cream.
>>> We're both still under the weather.
>>>
>>> gloria p
>>
>>
>> I hope you both feel better soon. You know, I've never had a blintz of
>> any kind. I'll have to try them some day.
>>
>> Jill
>
>
>If you've had filled/stuffed crepes, you've had blintzes.
>
>gloria p

Not necessarilly, not all "filled/stuffed crepes" are blintzes... to
be a blintz it has to be fried, usually in butter.

On Mon, 14 May 2012 12:47:38 -0400, Jim Elbrecht >
wrote:

> sf > wrote:
>
> -snip-
> > I have absolutely no idea what a knish
> > is other than it's Jewish food.
>
> There seems to be some confusion on that even in NYC. I got a Food
> magazine from my mother-in-law that had a Knish recipe in it from the
> original knish baker in NY.
>
> Yumm-- a mashed potato and onion filling with some kasha for texture-
> wrapped in a pastry shell and baked-- about softball size. The
> recipe said something like 'The original NYC Knish' -- which it was.
>
> But when I showed it to our friends from NYC & said I was going to
> make them, they looked puzzled. The knishes they were familiar with
> were little square fried snacks with various fillings that they bought
> from street vendors.
>
> http://cityroom.blogs.nytimes.com/2010/01/13/knish/
>
>
> I still haven't gotten around to either version.
>

Thanks! It makes me feel better about not knowing what they are when
even the locals don't have a common language for them. Would that
come from the differences between Sephardic and Ashkenazi?


--
Food is an important part of a balanced diet.