Hi all,
Errands are done for the day. Plans for dinner in the works. Today will be citrus marinated bone-in and skin-on thighs, salad and I think some potatoes for today for a change of pace. Normally I would have made rice but since the husband is making a Kielbasa and rice dish to take for his lunch during the week it would be a bit redundant.
Did a little shopping. Did notice the price on fruit was also high here but I think mostly because it is out of season right now. Did get Valencia oranges at a good price for .99 cents a pound. Also I am a fan of Safeway's Signature soups. They make a fabulous Chicken Tortilla and Tomato Basil. I found a Lobster Bisque!
YUM! Grabbed a container. With the 'click and save' it was $3.99. I did not think that too bad considering what I would have to pay for all the ingredients individually to make it. So it will be a nice treat on a night when the husband is working and I am home alone and don't want to cook.
Anna....your bread looks lovely. I am sure it even taste divine too. It sounds like you are determined to nail the recipe so I am sure you will.
Ann...saw this in an "Epicurious" magazine I had. Same one from which I get my Citrus Marinated Chicken Thigh recipe. Perfect for what you want to do with pork. I have made it before and it is delicious! Personally I use any pork I have on hand regardless of cut. I will also use good quality pre-made green salsa. Then again I have access to Latin markets and extended Latino/Mexican areas in the grocery store due to the fact I live in AZ and can pick up good pre-made salsas be they red or green, along with good chilis and other Latin spices. Don't make the recipe harder than it needs to be basically. Use what you have access to or can pick up in the store and it will come out good no matter what.
Margaret...Yes, that must be a bit nerve wracking. No matter how cute the critters are there are just some you don't want too near the house. Momma bear and 3 hungry cubs would come to mind. I'm sure your terrible fires and drought have drove them closer to food and water sources (Humans). I do know Black Bears are typically peaceful herbivores and not looking to harm humans but are very, very protective of their cubs. Has your forest/fire dept. thought of setting up a 'feeding station' on the outskirts of the community close to the forest? That way the bears know where to go for food and not wander into the community? I have heard of a lot of places doing that for 2 reasons: keeps bears away/out of the community and helps get rid of uneaten food trash that would otherwise go into a landfill.
TT...love your stories. You always make me smile about the friends and food you have at work. I am glad you have a nice environment and a work family. Thanks again for all you do and for all you do for others.
Tom...Yes, very creative and good ideas for the kitchen. The roast was just awesome. If you were here would be happy to share as it was soooooo good. Will be even better over egg noodles or even some angel hair pasta a little later as the big pieces of meat get eaten and just small pieces and lots of 'sauce' are left.
As for the Salisbury Steak there is one more piece left. It was so very delicious and easy to make. I think I have posted the recipe before but if not I will again. Love it and a great weeknight or even company dinner. Always gets rave reviews.
FRENCH ONION SALISBUR STEAK (Cuisine At Home Recipe)
INGREDIENTS (makes 4 steaks ) :
-- 1.25 lbs. ground chuck (I use 85/15 for this and it is perfect; anything else is too 'fatty' and 90/10 too lean)
--1/4 cup fresh minced parsley
--2 Tablespoons green onion; green and white parts minced fine
--2 Tablespoons shallot minced very fine
--1 teaspoon kosher salt
--1/2 teaspoon black or cayenne pepper (your preference)
-- 1/4 cup all purpose flour; reserve 1 Tablespoon
-- 2-4 Tablespoons EVOO
-- 2 cups of onions; sliced thin (I use any onion I have; usually white or yellow)
-- 1 teaspoon sugar
-- 1 Tablespoon garlic; very finely minced
-- 1 Tablespoon tomato paste ( can use a little more if the sauce is thin)
-- 2 cups beef broth
-- 1/4 cup dry red wine
-- 3/4 teaspoon kosher salt
-- 1/2 teaspoon each: dried ground thyme and dried ground sage
-- Garlic cheese toasts; 4 slices
-- 4 teaspoon minced fresh parsley
--- 4 teaspoons shredded/grated Parmesan cheese
INSTRUCTIONS:
1.) Combine the chuck, parsley, scallion, shallot, salt and pepper.
2.) Mix meat and then divide it evenly into 4 portions; make each into a 3/4 " -1" inch thick oval patty. Make 4 patties.
3.) Place the patties in the flour and dredge both sides; reserve 1 Tablespoon of the flour for later use in the sauce. Discard used flour.
4.) Heat oil in a sauté pan or electric skillet over M-H heat. Add patties and sauté 3 minutes on each side or until browned. Remove from pan and set aside.
5.) Add the onions and 1 teaspoon of sugar. Sautee 5 minutes.
6.) Stir in the garlic and tomato paste and sauté 1 minute. The paste should begin to brown
7.) Sprinkle the onions with the reserved 1 Tablespoon of reserved flour and cook 1 minute more.
8.) Stir in the broth and wine then add the salt. Add the thyme and sage.
9.) Return the meat and any juices to the pan.
10.) Bring to a boil and then reduce the heat to M-L. Cover the pan and let simmer 10 minutes.
11.) Cook your garlic toasts.
12.) Serve the steaks on the cheese toasts with onion soup ladled over. Garnish wish parsley, Parmesan and more green onions if desired.
Enjoy!
Pics of chicken dinner coming up later.
Hope all are having a good day.
AG
