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What's for Dinner #356 - The Tail End of March Edition!

Waiting for the grill to get hot, fully-loaded cauliflower & chopped salad are sides. Red wine. Sunshine. Music. I'm happy.

What's for Dinner #356 - The Tail End of March Edition!

My long range forecast looks lamby like for the rest of March. Yesterday was lots of hail & heavy, heavy rain. WFD, chicken mole with roasted poblanos, mexi-cauli rice and avocado, tomato, red onion salad. Lots of cilantro sprinkled over everything. Wine? Yes wine.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Me too, except I use the med. disc on my Mouli. Cook until it has a little color, like I do rice, and then add whatever. If I'm doing fried rice I like to add egg, green onion & soy sauce. I also add a little chicken bullion as I always cook rice in chicken broth.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

RIP Daffodils. WFD is the much anticipated grilled corned beef & swiss on rye, french fries, dill pickle and maybe coleslaw. Or maybe I'll do a Reuben, I have sauerkraut. And there will be a glass of Guinness. If you're going to go carbs, go big.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

WFD, epicurious old-fashoined meat loaf, green beans & salad. Sun is shining so G&Ts are in order, Bob Marley in playing on my Pandora Sade Radio station.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Mr. BR was not a fan of cooked cabbage so I always did brussels sprouts, added last so they were just barely cooked.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

'Tis St. Patrick's Day. A corned beef sandwich is in my future. Oh, and it is greening up beautifully here.

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Aidell made the meatballs.

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Tonight was cheat night. We all cheat occasionally, right? And it's Friday the 13th so let's not take any chances. Aidell's Pineapple Teriyaki meatballs (can't resist when I find them on sale at Grocery Outlet) with red bells, onions and a splash of Veri Veri Terikayi, faux pineapple rice, coleslaw and a glass or two of Sangiovese. Boulevardiers for dessert?

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

The sun is back. Gave my 35 year old grill a coat of Rust-oleum so I had to break it in with a cheese burger, potato chips, pickles and olives. And wine.

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

Antidote for rainy, grey skies. Daffodils & asparagus (on sale) a jar of Summer Corn Medley (Grocery Outlet find) WFD, grilled Pacific snapper with corn medley, grated jack cheese & cilantro, asparagus, a green salad & Pinot Grigio.

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

My morning was:

Fog
The fog comes
on little cat feet.
It sits looking
over harbor and city
on silent haunches
and then moves on.
Carl Sandburg

And then the sun came out. Potted up tomato plants, worked in the yard.

WFD was spice-rubbed pork tenderloin with roasted carrots and broccoli salad. Of course there was wine. http://www.bonappetit.com/recipe/spic...

What's for Dinner #353: the post-Daylight Saving Time Edition [Through March 15, 2015]

I'm grilling. Chicken Tikka, will throw on some mixed vegies (including farty veg) & have a green salad. I'll roast some Pablano peppers to put in the freezer while I have the grill on. Lovely weather is supposed to end mid week.

1970's ish Bon Appetite recipe

For some unknown reason I have saved all my BAs beginning July 1977. I don't mind looking for specific recipes if I have time, and if I have to type them out they aren't too long. Typing is not my many talents.

1970's ish Bon Appetite recipe

What a great memory you have.

Bon Appetit June 1979
Petites Poches (Stuffed Chicken Breasts)

4 servings

2 large whole chicken breasts, unskinned, split & boned
1 tablespoon butter
1 unpeeled lemon, chopped
1 garlic clove, minced
1/2 teaspoon salt
3/4 to 1 cup ricotta cheese

2 tablespons butter
3 tablespoons dry white wine

Place chicken on waxed paper. Trim away any excess fat hanging over edges. To make pockets, gently loosen one side of skin on each breast using your fingers, trying to keep skin attached to remaining sides. You may have to use scissors to reach into pocket & cut center tissue. (If skin does pull away at edge, it does not matter since skin is pliable & may be streched to hold filling in place)

Pteheat oven to 350F. Melt 1 tablespoon butter in small skillet over low heat. Add lemon & garlic, sprinkle with salt. Saute gently until butter, lemon & its juices have cooked together & mixture is slightly thick. Remove from heat & transfer to mixing bowl. Blend in cheese. Carefully fill breast pockets with mixture using fingers. Tuck edges of skin under filling.

Melt remaining 2 tablespoons butter in heatproof baking dish or medium skillet with ovenproof handle. Place breasts in butter, filling side up & cook briefly over medium heat, about 2 minutes. Carefully turn & saute other side until browned, about 5 minutes. Turn right side up & add wine. Bake 25 minutes, basting occasionally. Bon Appetit

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Heavy duty spring cleaning started today. Rewarded myself with Gin Sea Breezes. WFD, keeping with my breakfast theme of Kim Chi & green onion omelette I did a loose interpretation of Glazed Korean meatballs with Kim Chi & pickled Daikon.
http://www.koreanbapsang.com/2012/03/...

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Satay or a la crema?

Mar 03, 2015
BeefeaterRocks in Home Cooking

Do you use your stove for storage ?

Yes, but it died so it has no other purpose.

Feb 28, 2015
BeefeaterRocks in General Topics

Common Korean Ingredients

OK, thanks. I only have Mellow Miso, which I think is all my super market stocks so I'll add Doenjang to my order. It keeps forever, right?

Feb 27, 2015
BeefeaterRocks in Home Cooking

Common Korean Ingredients

Is it OK to sub Miso for Doenjang? Or should I add to my Amazon order for Gochujang.

Feb 27, 2015
BeefeaterRocks in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

I love George Smiley, I love le Carré. I'll have to check with my library and see if they have any DVDs. It's raining and chilly today, yeah I know, poor me. WFD, Pollo a la crema with roasted poblanos, faux Mexican rice and green salad with delicious Mexican avocados I found at my local Freddy Meyers.

chickpea salad

My favorite is an old Pierre Franey recipe. Canned chickpeas, diced red onion, cherry tomatoes and/or red bell pepper, diced avocado. Dressing is olive oil, sherry vinegar, garlic and anchovy paste.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

This is what spring looks like, blue skies, flowering plum and purple Magnolia. It comes with Negronis, Grooveshark on the stereo. Pacific snapper, faux loaded baked potatoes and cole slaw is WFD.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Happy Lunar Year Year. WFD, In honor of, Szechuan beef, cauliflower rice & pickled daikon.

Crunchy martini olives!

Do you buy the big queen olives? They stay nice and crispy for me.

Feb 17, 2015
BeefeaterRocks in General Topics

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Dumb luck, or it helps if you lay the bacon on a cutting board, put the meat on top and roll so all the ends are on the same side & sear that side first.

Feb 17, 2015
BeefeaterRocks in Home Cooking
1

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Since there is only me I cook for one with left overs. I used half a tenderloin and I seared on the stove to brown the bacon before I baked, IIRC about 20 minutes which resulted in a lovely pink pork. I need to visit BC again, I have a craving for sausage rolls. PS I use a plastic veggie scraper.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

I made the Cheater's Porchetta last month. (with Rosemary, I love it) It is indeed delicious. Weather on the So. Oregon coast is freaking gorgeous today. Doors are open, defrosted the freezer and left chicken thighs out to thaw. Haven't decided what to make.

bon appetit archive recipe

I did a quick scan of my Bon Appetits from Jan 1988 thru Dec 1992 and there is no mac & cheese dish on any of the covers. Found this one from BA Nov. 1992 on epicurious.
http://www.epicurious.com/recipes/foo...

Feb 12, 2015
BeefeaterRocks in Home Cooking