What youll eating

[Lady Zandra]

Oh-- and my specialty is baked goods!
I decorate cakes, make all kinds of cookies and pastries, and spent 3 years as a "chocolatier " in a Candy shop- hand-dipping candies and making fudge/caramel apples etc.. for the tourists!
I'm rarely happier than when I'm cooking for someone else (unless it's growing, doing my Art or teaching!)

 

[Lady Zandra]

So to feed 2 people: 6 4oz lobster tails
12 sea scallops or 6oz of bay scallops
24 31/35 shrimp
1lb of mussels
Linguini
2 tablespoon minced garlic
A tomato diced
Chopped green onions
Beurre blanc and white wine

Cut your Maine tails into wishbone and make sure to strip the vein and pull the meat then rinse. Drop all of your proteins in 170 degree water for 5 minutes. Cook your linguini to use as a bed later. Saute your garlic until you can smell it then add your BB (12 oz) and white wine (3oz). Cook to a light reduction. Add tomatoes and green onions to the sauce then add your meats and toss. Cover and let sit for 5 minutes on low. Pour all that over a bed of linguini.
Bar harbor lobster bake

For the love of god please share. I don't know shit about Italian food.

Niiice! Wish we could GET that kind of seafood here!!!

 

[Seed of Memory]

Niiice! Wish we could GET that kind of seafood here!!!

I'm a culinary manager for a seafood restaurant so I know almost every way to cook seafood. But I've loved cooking since i was a little girl. Funny Though that i don't eat most of the shit i cook .

My baby's birthday was the other day and I made up 2 racks of lamb cut into chops, horseradish mashed potatoes, corn, and Mac and cheese. I made my marinade 3 days before.

EVOO, thyme, rosemary, shallots, and some garlic. Cook it up and cool it. Then marinated the lamb for 2 days. Fresh horseradish root for the potatoes. I wish i took pictures of food. That shit was beautiful.

 

[TerpyTyrone]

Chicken Cacciatore


This recipe for chicken cacciatore is a classic dish made with braised chicken and an assortment of vegetables, all cooked together in a flavorful tomato sauce. It's an easy dinner that the whole family will love!

CourseMain Course
CuisineItalian
Keywordchicken cacciatore, Italian chicken cacciatore, one pot chicken

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Servings4 servings
Calories445kcal
AuthorSara Welch
Ingredients

• 1 tablespoon olive oil , divided use
• 4 bone-in skin-on chicken thighs (can substitute boneless skinless chicken thighs or chicken breasts)
• 1 1/2 cups thinly sliced bell peppers (I used both red and green)
• 1/2 cup thinly sliced onion
• 1 cup sliced mushrooms
• 2 teaspoons garlic minced
• 1/2 cup kalamata olives pitted and halved
• 1/2 cup white wine
• 15 ounce can crushed tomatoes do not drain
• 8 ounce can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• salt and pepper to taste.
• 2 tablespoons parsley chopped

Instructions

• Preheat the oven to 375 degrees,
• In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper.
• Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
• Flip the chicken and cook on the other side until browned, 5-6 minutes.
• Remove the chicken from the pan and place on a plate.
• Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
• Cook for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
• Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
• Add the tomatoes, tomato sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir until well combined.
• Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
• Cover the pan and put it in the oven. Bake for 35 minutes or until chicken is done.
• Remove the pan from the oven. Sprinkle with chopped parsley, then serve.

Nutrition
Calories: 445kcal | Carbohydrates: 16g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 523mg | Potassium: 870mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 84.9mg | Calcium: 71mg | Iron: 2.9mg

 

[gwheels]

I made this 3 days ago. I browned the chicken well before making the rest and that is the trick of the whole thing. Brown builds the fond which builds the sauce.

Even the leftovers vanished.

Yesterday i did an instant pot pork shoulder with a slow cooker pulled pork seasoning and half a bottle of sweet baby rays sauce...i love that shit.

I pressed the meat button and turned it down to low pressure...1 hour 30 it cooked....pressure release in 20 and it was the best damned pulled pork i ever made...and i have made A LOT.

Slow cooker...oven...BBQ at 275 for 16 hours with smoke pouches...they were good but the slow cook instant pot was the champ....tender delicous easy to shred.

2 appliances you NEED! an air fryer...and an instant pot...

PERIOD !

 

[BigBallzWillie]

So to feed 2 people: 6 4oz lobster tails
12 sea scallops or 6oz of bay scallops
24 31/35 shrimp
1lb of mussels
Linguini
2 tablespoon minced garlic
A tomato diced
Chopped green onions
Beurre blanc and white wine

Cut your Maine tails into wishbone and make sure to strip the vein and pull the meat then rinse. Drop all of your proteins in 170 degree water for 5 minutes. Cook your linguini to use as a bed later. Saute your garlic until you can smell it then add your BB (12 oz) and white wine (3oz). Cook to a light reduction. Add tomatoes and green onions to the sauce then add your meats and toss. Cover and let sit for 5 minutes on low. Pour all that over a bed of linguini.
Bar harbor lobster bake

For the love of god please share. I don't know shit about Italian food.

Man, I'd love to be one of the two sitting down to that!

 

[Seed of Memory]

Man, I'd love to be one of the two sitting down to that!

I'm going to make it one night for my baby. I'll also put up some more seafood recipes for you guys. I love the sauce. It becomes a super garlic buerre blanc.

 

[gwheels]

I think a it is a perfect muse for a decarbbed GMO infused clarified butter...you can push clarified butter further and i find i get the highest from this catalyst..but the cookies are deadly.

And i cant make it less strong can i..no...it goes against reason...more power..more faster..

nascar forever

 

[H.A.F.]

Twice-baked - with enough bacon to make it a meal

 

[High kev]

 

[H.A.F.]

 

[Old ST1R]

View attachment 59853View attachment 59854View attachment 59855View attachment 59856View attachment 59857

Please tell me that is not ketchup on that steak.

 

[gwheels]

I think all of the cooking creativity has nothing to do with Covid in my experience. It was retirement. I have always been a cook since i was 10 and i have mastered a lot of cooking skills and techqiques but when you work....have a garden...shit like that

Whats for dinner becomes meat starch veg....cook them as fast as you can.

Now its crazy.

Chicken Caccitore, to souvlaki marinaed all day (with greek rice and potatos and salad).

The day before i smoked a boston butt. Before that a brisket.

The Tuna pasta sauce with rio mare tuna was pretty great too.

Yesterday killer potato salad and BBQ chicken with skewers of BBQ vegetables.

35 years at one workplace becomes familiar and it bred contempt.

Now I love taking the time to think of what i will make. I dont paint...i dont draw...i could i guess but i hate wearing the specactles so....i choose to express art in food.

And its just gets better. Even the dog is fat.

Tonight we are having leftovers...potato salad and some. I think what i needed was the pool to open... Life is good.

Serenety now.

 

[High kev]

Sloppy joes steak and onion rings and some cookie butter. Mmmmmmmmm gotta try the cookie butter

 

[gwheels]

I have never seen that cookie butter before...that looks pretty good.

I travelled for a few years for work and visited a few cities...Portland, Seattle, Chicago, Cleveland, Atlanta i stayed about 6 weeks at each of those. I always liked going to the grocery store and just checking out all the stuff that you have that i have never seen before.

So much cool regional stuff...and if something is good you can make it for 75 years and still make and sell the product...

 

[High kev]

 

[BigBallzWillie]

dAMNNNNNNNNNNNN! I'm hungry

 

[High kev]

dAMNNNNNNNNNNNN! I'm hungry

Come eat it’s ready

 

[sfrigon1]

Just a ham egg and cheese on a bulkie.

 

[H.A.F.]

View attachment 60516View attachment 60517View attachment 60518View attachment 60519View attachment 60520View attachment 60521

I no shit have a turkey in the oven right now Yours looks much better. I'm just cooking for me so most will be leftovers.
Got one on sale after New Year and had to get it out of the freezer. Just rubbed with oil, Cajun seasoning, and in the oven.