Outside the dugout: What's cooking?

Leftover enchiladas tonight with margaritas.

 

Stir fried flank steak with broccoli and assorted Chinese veggies.

 

When making the finishing sauce I realized that I am out of corn starch. But I had arrowroot powder so I just doubled the amount of that compared to what I would normally use for corn starch.

Both arrowroot powder and corn starch are thickeners. I use arrowroot powder when I am making a finishing glaze because it makes the glaze glossy. Costs more than corn starch but makes a nice presentation when used that way.

 

Grabbing some take out on the way to the Gator basketball game to night. Going to miss seeing the Gator baseball team play.

 

Escarole soup tonight.

 

Listening to CCR Willie and the Poor Boys whilst cooking.

 

Last night was risotto with asparagus.

Tonight was comfort food after losing at basketball and baseball. Pork chops grilled on the KJ, mashed potatoes and garlicy green beans.

 

Making chili tonight. Probably with victory margaritas.

 

Really enjoyed the victory margarita last night after spanking Bama in basketball.

Too bad we are now out of tequila if we win tonight.

Two kinds of tacos before taking off for the game.

 

Last night was two flavors of tacos. Tonight were Vienna Beef hotdogs done in as close to Chicago style as we can get before going to the game. Missing poppy seed buns and the neon green pickle relish but everything else was spot on.

 

Last night was Thai take-out after seeing the Gator baseball game in person and watching the Gator basketball game on TV. Double suck.

Today I roasted a standing prime rib that we bought just before Christmas at Publix when they had it on sale for about $7 per pound. Did the slow defrost in the frig. Came out perfect. Yukon gold mashed potatoes and roasted brussels sprouts and broccoli.

 

Lots of cooking and not enough posting.

Tonight we are staying home to watch the game because it will be chilly and not to my 91 year old MIL's liking.

I am making caramelized cabbage with penne.

Bread crumbs, garlic, anchovies and red pepper flakes are in there.

It is based on a NYT's Cooking recipe but the recipe is horribly wrong. It says that it takes 10 minutes to caramelize cabbage and it takes at least 40 minutes. And it uses olive oil instead of butter. I am using olive oil tonight because I didn't have enough butter. Caramelizing to me means using butter and it takes a LONG time to do correctly. It gets cooked to the point where it is sweet.

 

Tonight was a Thai red curry with chicken, bamboo shoots, carrots and bell pepper with rice.

Tomorrow will be clam linguini because my flat leaf parsley wants to bolt and I need to use it now. I could have made that tonight but wanted to avoid two nights of pasta in a row.

 

Tonight I am grilling chicken thighs, making mashed potatoes and sauteing beet greens from a friend's garden. In the next few days I will pickle the beet roots.

 

I am braising short ribs in balsamic vinegar, diced tomatoes, red onions, garlic and fresh oregano from my herb garden. A basil gremolata as a topping with basil also from my herb garden. Egg noodles and a salad as well.