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moma1bud's Profile

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yummmmm, dinner....

hey, thanks, should have checked things out before I went off....

Jan 22, 2010
moma1bud in Home Cooking

yummmmm, dinner....

okay, this has probably been done a millions times, but.... Friday nights are usually take-out, or leftovers. Cook all week, and lately there's been a LOT of leftovers, but for some reason not tonight, slim pickings. DID have some broccoli rabe in the fridge (garlic and oil, hot pepper flakes) from earlier in the week. Grabbed some hot italian sausage from the freezer, threw 'em in a pan covered until they lost their color, then sliced them up and sauteed til cooked thru, deglazed with a little chianti. Tossed about 2 cups of the cooked greens in the pan to warm thru. Cooked up some cavatappi pasta, made up a quick aglio e olio, saved a bit of the pasta water. Warmed up some italian bread.Tossed everything together (except the bread ; ) and finished wit grated parm. I gotta say, we've paid at least $17 a plate out for this, maybe more because of the sausage, and it was oh boy um um good! I can't always get away with this because youngest off-spring will NOT eat the broccoli (he's getting what's left of Weds. nights linguine when he gets home) so this was a treat for us. Cheap and quick (sorta) and easy.... just had brag on myself a little, you guys understand...

Jan 22, 2010
moma1bud in Home Cooking

yellow beets?

Anybody know where I can find these? preferably on LI? Maybe even eastern LI?
Thanks, folks!

Jul 24, 2009
moma1bud in Manhattan

Long Island Vineyard Wedding~ Cheap Options with Great Food?

Oh, and I believe most of the vineyards have lists of "preferred" caterers they will permit to bring in food from, aside from using their wines exclusively.

Long Island Vineyard Wedding~ Cheap Options with Great Food?

We've been to Vineyard Caterers, it was nice but not really a winery, per-se. What about Peconic Bay? They've renovated/expanded recently, have no idea what they charge however as far as site fee goes. I'm surprised that Old Field charges that much, it's not all that great-looking a venue except for the private beach access and I'm not a fan of their wines so much. Osprey's Dominion? They've also renovated recently. Their wines are very very good. There's some newer one's too, a little more off the beaten path so maybe they're looking to establish a reputation, you could check out Roanoke, or Baiting Hollow Farms.

Got a question about cooking pork chops

Hi ya'll I need some advice- had a recipe for pork chops cooked in two skillets on top of the stove, but I wanted to get it started ahead of time so I browned 'em up last night, sauteed the crushed garlic, added the cherry peppers, rosemary, vinegar, and white wine, reduced, then added the chicken broth and poured over the chops in a big pyrex casserole then stuck it in the fridge. I was thinking when I get home later I would just like to put it in the oven to finish. How long and at what temp would you think? The chops are not cooked thru yet but browned pretty well. I'm just taking a shot at this, if i have to I can finish the sauce on the stovetop since Lidia says it should be "syrupy"...

Mar 12, 2009
moma1bud in Home Cooking

Butter on a Doughnut??

Oh, that's definitely something my husband would do (and has done!) Just can't find crullers for him anymore. Just as well, since he's now taking Zocor for his chloresterol!

Mar 05, 2009
moma1bud in General Topics

WARNING: Restaurant.com

me too! I've used them for a few years now. I usually wait until they have a promo going on, so I can get them for anywhere from 50-80% off. The certificates are good for a year, so if I've gotten a deal and don't end up using it, or the restaurant has "disappeared", I'm out only a few dollars.

Mar 05, 2009
moma1bud in Not About Food

Romantic Inn with Great Restaurant - any recs.?

Glenora Inn, (part of Glenora Vineyard) near Watkins Glen State Park. Gorgeous lake views, private balcony, fireplace in room, jacuzzi tub for two (you have to go for the best room, but mid-week isn't too pricey) they have snowbound pkgs with dinner included, (maybe breakfast too I can't remember) wine and champagne in room,excellent restaurant. Hiking in Watkins Glen is awesome too.

Chocolate Ganache Tart

This is a single crust, so really if you made the recipe as is, I woudn't think you'd have too much left over if you divide it into two individual tarts. If anything, you might be able to cut out any left over dough into perhaps a couple of heart-shaped cookies, bake them and garnish the tarts with them. And the filling could also be poured into custard cups if you wind up with extra.

Feb 03, 2009
moma1bud in Recipes

OMG - The Bacon Explosion

Okay, didn't know this was a topic on chowhound, a co-worker sent me the link from bbqaddicts.com and I knew my hubby would dig it (he's a smoking fiend and he and our son's LOVE bacon anyway) so we decided to do it for Super Bowl, along with our "famous" pulled pork. It wasn't all that hard to out together though a little time-consuming ( i had to fish out the fennel seeds from the sweet italian sausage because I'm supposed to be avoiding seeds this week, medical procedure necessity sorry) I couldn't find loose sausage meat without fennel and I didn't feel like running around. Used Sweet Baby Ray's original barbeque sauce, although there really isn't that much sauce involved. Hubby used cherry wood in the smoker because that's what he had on hand. It was pretty good! We had it sliced on Pillsbury Grands, as recommended on the website. It's fun, different, as I said not all that hard to put together, I did let the bacon weave chill to firm it up before laying on the sausage meat, then again after, and I think that helped when I rolled it up, it stayed together without pulling the bacon up after it. This isn't something you would serve the family as a regular weekly dinner obviously, but for an occasional "treat" or conversation piece, it's something everyone enjoyed. Here's a few pictures we took as we went along...

Feb 02, 2009
moma1bud in Home Cooking

Chicken and Waffles?

I don't recall what they charged at the Hash House, but I don't believe it was exhorbitant. For what one got, I felt it was quite worth it. They also had this, though, if not up for the waffles; "O'Hare of the dog 24 oz Budweiser & side of bacon." The beer came in a brown paper bag, pretty funny! That was only like $6.

Jan 30, 2009
moma1bud in General Topics

Rude guests bringing wine - should I have served it?

When she asked for the Mateus,, you could have said you were waiting for the popsicles you'd used it to make to set, for dessert.... lighten up, for crying out loud! At least they'd brought something. Of course, that was before the "sh*T" comment...

Jan 30, 2009
moma1bud in Not About Food

Chicken and Waffles?

I should add their description, I don't think I did them justice; "Sage Fried Chicken with a hardwood smoked bacon waffle tower, hot maple caramel and fried leeks". See what I mean? Un-frekin'believable!

Jan 30, 2009
moma1bud in General Topics

Chicken and Waffles?

Maybe we've led a sheltered life, but I had never heard of or seen this combination until we visited Hash House a Go Go in Las Vegas last year. Saw it on the menu, had to try it, boy they were awesome! Huge stack of waffles, two huge pieces of fried chicken on top, spiked with a lovely branch of rosemary and drizzled with a maple syrup reduction. Thought I'd died and gone to heaven. Couldn't finish it of course, but took the rest back to the hotel with us and ate it the next day in the car out at Red Rock, and it was still awesome! So now that ya'll have my mouth watering, I just might make some for Super Bowl this Sunday! Here's a pic of their waffles and chicken..

Jan 30, 2009
moma1bud in General Topics

How to tactfully avoid inviting others.

Janet- simple solution (maybe some one's already suggested it, I didn't read all the posts) Send a link to this thread to the guilty couple. Particularly as your name and location are a dead giveaway- that ought to nip their rude interruption of your regular friday night gig in the bud! Why are you worried about hurting their feelings? They don't sound like the kind of people you would want as friends anyway. With their "issues", they could spend Friday nights in therapy, it might benefit them.

Jan 22, 2009
moma1bud in Not About Food

Your BEST crockpot chili or something else I can crock up

hey 'dude- not claiming it to be "authentic", particularly since we're not from texas and have never been there (though I wouldn't mind trying some!), that's just the way we (well, my family and friends) like it here on sunny LI. Beans see to add more flavor and also help to thicken things up, so it's just our version, there's a thousand different ways to make chili I would imagine. I'm not a "pro" however... and my licence plate wouldn't make me one at any rate.

Jan 22, 2009
moma1bud in Home Cooking

Your BEST crockpot chili or something else I can crock up

My Super Bowl Chili;
start the DAY BEFORE, the flavors have to blend!

2lbs ground beef (or meatloaf mix)
2lbs beef stew cubes (chuck), cut into bite-size pieces
1 lg onion, chopped
3-4 garlic cloves chopped
2 red or green peppers, (your choice) diced
1 chipotle pepper in adobo sauce (one pepper, not the whole can!)
1 28oz can diced tomatoes in puree
2 14oz cans tomato sauce (with green chile peppers are good)
2 14oz cans kidney beans (light or dark) drained and rinsed
1 14 oz can black beans same as above
1 14 oz can cannellini beans same as above
1 12oz can beer, any kind
chili powder
cumin
garlic powder
salt and black pepper
cayenne pepper
here's the secret ingredient 1 square unsweetened Baker's chocolate

In stock pot, saute onions, garlic and red or green peppers until soft. remove to crockpot. brown ground meat, add to crock pot, same with the cubed meat. Add all the juices and fat too! FLAVOR! It's once a year, don't be worried about chloresterol! Turn crockpot up to high, add all the tomatoes and the beans. when it starts to heat up (bubble) add the beer, (it'll foam up) let that get hot, then start adding the seasonings to taste. What this means is, start with at least 1-2 tablespoons of chili powder and cumin (don't be shy!), some garlic powder, salt and black pepper, scrape the seeds from the chipoltle pepper and chop it up and throw that in with some of the adobo sauce maybe 1 tsp. now, let it cook up a while, we're looking for a nice reddish-orangeish color, you'll probably have to add some more of the spices. If it's not too spicy, sprinkle a little cayenne in, not too much that gets' hotter as it goes along. Again, the color will dictate the taste, if it's still red like straight tomatoes you need more spice, but go easy on the salt and the cayenne, folks can always add more if they want it hotter or saltier. Now, when it's getting nice and hot and rich-looking, drop in the unsweetened chocolate, and let that melt right in. That adds another layer of flavor, and deepens the color. Let it cook at least four hours, you'll need to remove the lid now and then and let it cook off some of the liquid so it's not too soupy. you can just cook it over night if that's easier, then cook it down in the morning. But you should let it cool so the flavors blend, then heat it up again. It sounds like a lot of work but it's definitley worth it, I get asked to make this every year, and once it's in the pot it's just a matter of adjusting the taste every now and then. we serve with white rice, shredded cheddar, tortilla chips, chopped raw onion, it's a huge hit!

Jan 21, 2009
moma1bud in Home Cooking

Duck Fart

Love the name, sounds pretty tasty- should the Kahlua and the Baileys be chilled? Reminds me of the old days, Brandy Alexanders!

Dec 10, 2008
moma1bud in Recipes

Parmesan Kaiser Rolls

I can't have the seed : ( I was thinking a sprinkling of sea salt, minced garlic, or just more parmesan... hmmmmm

Nov 19, 2008
moma1bud in Recipes

Squirrel..... would you...

The squirrels here (LI/NY) are appearing particularly well-fed this year, they've been feasting on corn from the field next to us and all manner of nuts and seeds, leads one to believe it will be very cold this winter. I don't know that it would persuade me to eat them however. I think my husband might though, he's much less picky than me, I know they ate rabbit in his family back in the day so he's got some experience with that, he likes deer meat and stuff, we have wild turkey's in the field too, he's talked about getting a bow and arrow lately too.... guess we'll be ready for Armegheddon, soon!

Oct 23, 2008
moma1bud in Food Media & News

Mis-marked items at the supermarket- is it a crime?

Boy, wish I'd caught those- I went into Stop and Shop a while back, looking for lamb chops, and they had them marked "Porterhouse steak", $11.99/lb", shoulder lamb chops which obviously don't look anything like Porterhouse steak. I think they hire just anybody, and they don't know or don't care what they're doing, plus the fact that they have been bringing in pre-packaged meats which I'm sure ticks off the union guys (butchers) so they have even less motivation to do a good job. Needless to say, I passed on the lamb that day

Oct 17, 2008
moma1bud in Not About Food

You don't like that?!

FISH- I just don't like it, can't eat it, know I'm probably missing out but I don't see the appeal. It's not filling either, to me. I do eat tuna salad but I don't think that counts : ) and I absolutely love most shellfish (crustaceans) except for mussels and oysters. And fried calamari (which DH calls "bait")

Oct 16, 2008
moma1bud in General Topics

Pie on North Fork

Stopped at Briermere's a couple weeks ago (after the chili contest at the Boardy Barn) and picked up a blueberry pie (I know, very basic) and it was okay, but $16? That's a lot of money for a pie. Crust was real good, the filling it thought could've been a little less loose.

Alone When Cooking?

you know, recently I've found I get a little irritated if some one is watching me prep or cook- I'm not sure why. It's not like I'm unsure of what I'm doing, or that it's too distracting necessarily. Maybe it's just that it takes away from the visceral enjoyment of working with the food, kind of like a painter or a sculpter who's "in the zone"? I'd rather my family (or guests) have the full experience when eating whatever it is I've prepared, and not know all the "mystery" behind it's production....

Oct 14, 2008
moma1bud in Not About Food

Vegas in December baby!

You HAVE to try this place- we went to Vegas April for a week, and it was so incredible we went there twice- once for breakfast then back for dinner. UNBELIEVABLE! I had gotten 50% gift certificate from restaurant.com, too Check it out! (but, you do have to drive, hope you're renting a car?) http://www.hashhouseagogo.com/

Oct 13, 2008
moma1bud in Southwest

Grilled cheese sandwich in my cast iron is cooking unevenly

I'll have to try a cast iron on our glass cooktop (can't get gas to the kitchen, darn so we replaced the 30 yr-old electric with a new glass top range, was afraid to use the cast iron on it because the manual said that's a no-no) I do use my Le Creuset french oven on it, but that's enameled. I made grilled cheese panini's (provolone/pancetta on ciabatta rolls) the other night, just used a bit of olive oil in a stainless steel saute pan, squashed them down with the french oven cuz it's heavy! Don't need the fancy panini press that way ( guess I'm cheap?) They were awesome! Crunchy and oozy at the same time. I like a little red pepper flakes in oil, too.

Oct 13, 2008
moma1bud in Home Cooking

Grilled cheese sandwich in my cast iron is cooking unevenly

(sigh) Such problems! I'm guessing you're using a gas cooktop? Not electric or ceramic, I wouldn't think you'd be using cast iron on those. Perhaps the gas jet (holes) are gummed up with something, creating uneven flame distribution?

Oct 09, 2008
moma1bud in Home Cooking

Egg Dog

huh! that's pretty imaginative, or perhaps simply a case of "mother of invention"- (no bread in the house other than hot dog buns?) Sounds simple and I bet it tastes pretty darn good- I prefer whole wheat or whole grain hot dog buns but I doubt it would make much difference. Now how do you get those dog buns in (and out) of the toaster? : )

Sep 30, 2008
moma1bud in Recipes