The fine lady of the house cooked up some special butternut squash risotto a couple weeks ago with squash from the CSA and sage from the garden. The chicken was marinated and stuffed with arugula and something else(one of the lettuces we got that we're not sure of).
The risotto was the nom dot com. The chicken was good, but we overcooked it just a bit so it was a little dry.
we had an excess of eggplant from the CSA and found this recipe for a twist on eggplant parmesan.
first toast slices of eggplant tossed with olive oil, salt and pepper under the broiler for several minutes each side. cook chicken breasts, cool then slice. make a combination of canned diced tomatoes, fresh basil, and garlic.
in a baking dish layer eggplant, chicken, tomatoes, mozzarella and parm cheese, then repeat layers. 4 noms
If you're looking for a refreshing and healthylike soup to slurp on a rainy day, this is it. We chopped up shitakes, ginger into match sticks, bok choy into match sticks, green onion and cooked it with garlic and red pepper in a broth along with some mid-sized skrimps and vermicelli. Delicious! 4 Noms
That boston butt we made provided a week of nothing but non-stop pork goodness, so for the last night of this feast, we made pork tacos with jalapeno cole slaw. Collard greens on the side with boiled n' roasted taters tossed with cajun seasoning. Homemade bbq sauce on the tacos. Great way to finish it off.
We dry rubbed a pork tenderloin and cooked it over the coals. I really like the dry rubs for the flavor and "crust" it forms on the outside of the meat while keeping the good juices inside. We made Shells and cheese with fontina and vermont white cheddar and added some green chilies for spice. Tossed broccoli with garlic butter for some greens.
Open faced bbq sando using the pulled pork from yesterday and a toasted piece of whole grain. I made a bbq sauce using shallots, garlic, apple cider vinegar, red wine vinegar, brown sugar, worcester, ketchup and some spices that went great with the pork. Mac n' Chee provided by Kraft (it's delicious and you know it) and sauteed a bunch of spinach in garlic and olive oil. 4.3 Noms!
Some things can not be shared. Like this new pulled pork recipe. No lie, this turned out simply incredible. I don't think we've ever had a more tender, more juicy, more flavorful sando of pulled pork ever. Served with a vidalia onion bbq sauce on a toasted ciabatta roll. Green beans from the Slatten garden and mac n' chee on the side. Good LAWD!
Broiled salmon and dill with NomGrits (grits with sweet white corn, jalapeno, vidalia onion, and cheddar cheese), balsamic roasted asparagus and steamed broccoli. 4 Noms. NomGrits simmering pre-cheese. The onion, jalapeno and corn were all sauteed and cooked down prior to adding the grits. Great cut of salmon prior to being broiled.
We marinated a skirt steak in a worcester, soy sauce, orange juice, garlic, red pepper flakes and lime juice and seared it on the grill medium-rare. Sliced it up for tacos with a mix of peppers and onion cooked in the grill pan on high heat, home-made Nommerstein guacamole, spanish rice with black frijoles, and grilled corn on the cob rubbed with salt, pepper and olive oil. 4 Nom fiesta
Tonight we decided to go with chicken sausage, which we've been eating alot of recently. I guess really anything chicken. Grilled some corn from the co-op in the husk. Sauteed the okra whole on the grill with a sweet banana peppersliced up, both from the garden in olive oil, soy, spicy vinegar and char broil seasoning, as well as grilled the sausage. The spicy vinegar and banana pepper added a nice little tang to the okra, which really goes well with soy I've found. I like to eat them whole. Grab the stem and bite off the whole thing. I drizzled what was left of the soy/olive oil over the okra and peppers. I used a some french bread as a bun for mine with some spicy mustard. They tasted good together, but the bread being so tough made it kinda hard to eat.
Delicious Fri night dinner with a couple beers and some refreshing summertime peach/strawberry cocktails Yorke made as we cooked. Rum was the liqua' of choice.
One of the great things about making an incredible marinara is that if you make enough of it you can eat on it for days and a multitude of ways. The sauce we made on Sunday has carried us through this week serving as the base for pasta, meatball sandwiches and finally, last night L made an incredible chicken parm to finish the sauce off. She fried the chicken breasts after dredging them through egg wash and then in an herb and bread crumb mixture. Finished the cooking process by baking the chicken in the oven with the marinara, provolone and parmesan cheese. Broccoli tossed in garlic butter and garlic bread on the side. Obviously garlic is a staple in the house of Nom. 4.3 Noms!