Here is the second recipe I made on Sunday night with a portion of that huge package of sausage I’d purchased at Costco. I bought a huge bag of live mussels to go along with it.
Remember, I made the Corn, Potato & Sausage Chowder? We had steamed mussels too.
It’s important to do two things with live mussels. First, pull out and discard any and all cracked or broken mussels.
The second thing; just before cooking, pour a 1/2 cup or so of cornmeal into a large bowl.
Add cold water and stir. Then add the mussels and let sit for about 20 minutes. As the mussels breathe, they take in the cornmeal and fresh water and expel sand and grit.
Lift the mussels out of the water with a slotted spoon or spider and leave the sandy water behind.
April 2, 2014 2 Comments
Yesterday it was pasta and beef – today it’s pasta and lamb.
What’s going on? Honestly, it’s just a coincidence. This was my Valentine’s dinner gift to my guys. After dinner we went to see The Lego Movie – loved it!
The beef and pasta dinner was a couple of days later. Sometimes we all crave pasta.
The pasta used here is pappardelle which is a large, very broad, flat pasta noodle, similar to wide fettuccine. Pappardelle can be difficult to find in the grocery store. I found mine at Whole Foods.
Tip: This recipe calls for canned diced tomatoes. If you only have canned whole tomatoes, an easy way to dice them is by using kitchen shears and cut the tomatoes right in the can.
This particular recipe is one that I adapted from a recipe I found in Food & Wine magazine.
February 18, 2014 5 Comments
A week ago yesterday, our neighbors, Allison and Ian, had a new baby girl. She joins two sisters, ages 2 and 3. Since Allison obviously has her hands full (to say the least!) another neighbor, Kim, organized a sign-up for us to pitch in and bring dinners to the family for the next couple weeks.
Kim used a great online tool called Signup Genius. I’d never heard of it before, but I guess it’s all the rage with mom’s of school age kids. I am so out of the loop! It really is genius though!
Anyhow, I made a double batch of this dish yesterday afternoon. My three guys really enjoyed it for dinner last night. Hopefully Ian, Allison and their girls will enjoy it just as much tonight.
February 17, 2014 1 Comment
Before I get into today’s post – I want to take a moment to wish my mother-in-law, Patricia Hopkins, a very happy birthday! I love you. xoxo
I made brunch for the fabulous crew from Forevergreen Landscape Designs, Inc., the great group of guys who’ve been redoing our front yard and patio area for the past month.
The project was supposed to wrap up last Friday, but because of a mistake by the rock delivery dude, who delivered the wrong color rocks, the project is ongoing… it should be done by the end of this week with a reveal sometime next week.
Long before the nasty gray cement-like rock was delivered, I’d promised to make the guys breakfast or lunch on what was to be their last day… we settled on brunch. And since the majority of men on the job are Hispanic, I decided to make Migas.
As you can see, I was very stealth and snapped a couple photos through the screened windows of them enjoying their meal.
Mexican or Tex-Mex Migas is a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, diced onions, chile peppers, diced fresh tomatoes, and cheese.
My version uses crushed tortilla chips, minced serrano, and Parmesan.
Chip Custer is the owner of Forevergreen Landscape Designs. He is the very talented landscape designer who did our backyard. If you go to his website HERE, you can check out photos 2, 3, 8, 10, and 12. Those are a few of the before and after pictures of the backyard project we did with Chip five years ago.
Now you see why I happily cook for these guys!
November 13, 2013 4 Comments
Even though I may be a food industry professional who generally avoids big chain restaurants, even I have to admit that Olive Garden’s all-you-can-eat salad and bread-sticks are hard to pass up!
Not that we are frequent diners at Olive Garden. In fact, I believe the only times we’ve eaten there in the past decade have been on road trips.
This is the salad I made for work-weary Marissa and Jeff on Friday night. I have a few more photos of the apartment kitchen too. Here you can see that 6′ 3″ Jeff doesn’t have to stretch much to touch both ends of the kitchen at the same time.
After I complained about how dark the sink area was at night, Dave went to Costco and bought a cool light strip that Jeff and I installed around the kitchen and over the sink. It even has a remote and you can have a full-color light show! Most importantly, it really lights up the place.
Lastly, Marissa used the velvet pumpkins I made for her last year, to cover up and camouflage the TV cords and components on her mantel. Cute!
And most wonderful of all… I found the Jarrahdale pumpkins, that I so love, at Marissa’s corner market which is only two blocks from her house. I smuggled home three of them in our luggage! So excited!
October 8, 2013 3 Comments
We return later today from a glorious long weekend, spent with Marissa and her boyfriend, Jeff, in San Francisco and Napa.
Marissa had a very busy and stressful work week, so I made dinner on Friday night in her very small kitchen. When I say small, I mean really small!
In May, Marissa moved from the Outer Sunset neighborhood to Pacific Heights. Part of the tradeoff to live closer to the center of the city was less space.
The closet-sized kitchen is only 7 feet wide by 10 feet long, with less than 25 square feet of walkable floor space and only 3 linear feet of counter space. No dishwasher, no garbage disposal, and a smaller than average sized refrigerator.
Speaking of the refrigerator… remember this Friday Funny I posted last week?
It is Marissa’s reality! Here is her refrigerator…
… and here is how mine typically looks. Just a bit of a contrast!
So, what did I make for dinner in the tiny kitchen, you ask?
After a quick trip to Trader Joe’s, I unpacked it all, which took up every inch of counter space, then I proceeded to make a one pot (no drain) pasta dinner, rounded out with salad and garlic bread. The salad recipe will be posted tomorrow.
The one pot Marissa owned, that was big enough, had a lid with holes, for draining pasta. I needed a solid lid so I covered the pot with foil, then added the lid, for a tight seal.
October 7, 2013 7 Comments
It has only taken me a week, but I’m finally getting back to you with the second recipe using those polenta scraps from the Polenta Pesto Bruschetta recipe I gave you a week ago today.
This is almost the perfect “layer and bake” recipe, all you have to do is brown some Italian sausage. Although, you could easily make this dish even more convenient by omitting the sausage, thereby creating the perfect Mindless Meatless Monday Meal.
Dave was out-of-town when I made it, but Connor was home for the night, so meat was called for. We enjoyed the spiciness that the sausage added.
Italian Polenta Bake
Polenta trimmings from this recipe, or a tube of prepared polenta, cut into rounds
2/3 cup grated Parmesan cheese, divided
8 ounces hot Italian sausage, cooked
1 1/2 cups purchased marinara sauce
2/3 cup grated mozzarella cheese
September 16, 2013 1 Comment
Connor and I had a blast in Disneyland and California Adventure. When I say a blast, I not only mean a great time but a heat blast too.
It never fails, I leave this Godforsaken desert to find some refreshing cool air and the heat follows me! It was 95 every day we were there. The weatherman is predicting a lovely 75 degrees for Tuesday! It’s not right!
Oh well, fall is coming soon… I hope. Until then, I have the quickest and the easiest appetizer for you …. plus a few Disney vacation photos at the end of the post.
Most grocery stores carry the tubes of prepared polenta … and prepared pesto too. Although, I used some frozen arugula pesto I had on hand. I brought this to a surprise party on Sunday that our dear friend, Amy, threw for her husband, our dear friend, Scott.
September 9, 2013 1 Comment
I really love stir-fry. When I have a plethora of fresh vegetables on hand, there is nothing I’d rather make.
With a little prep, a nutritious and colorful dinner comes together in a matter of minutes.
More often than not, I don’t even take the time to make rice. None of my family seems to miss it, so why bother?
August 28, 2013 1 Comment
Connor is between semesters at school so he is home for a couple of weeks. On Sunday, I asked him to decide what we’d have for dinner and he didn’t hesitate – he requested fajitas.
It’s been ages since I’ve made ‘em, so I went all out and cooked up not only traditional beef, but also shrimp and chicken. The best part about that… we had plenty of leftover beef and had tacos on Monday night. Yay for leftovers!
Connor and I shopped at Food City for our meal. In our search for skirt steak, we happily stumbled upon flap meat. Flap meat can be difficult or next to impossible to find at standard grocery stores like Safeway, so when I come across it, I can’t help but get a little excited.
Flap meat comes from the bottom sirloin, and although it’s from a similar region as flank steak or skirt steak, it’s a different cut. The flap is not very tender, but it is well-marbled and very flavorful. It’s sometimes called flap steak or bavette and is an excellent meat for carne asada and fajitas.
If you can’t find flap, use either skirt or flank steak for this recipe.
August 27, 2013 2 Comments