Friday, January 15, 2016

What's For Dinner...what are you cooking?

I'm in trouble.  I've started working out at the gym again.  Thus, I've started watching the Food Network again. The children should know what that means...I will be experimenting with FOOD.
They will suffer.   Because I like experimenting with FOOD.

Friday:  We're doing blueberry waffles and bacon for dinner.   It's festive, warm, filling and perfect for a Friday night when we're planning on watching SHERLOCK: The Abominable Bride.  Yes, I've already seen it.  I will watch it again, so I can catch some of the very sly humor laced in this episode.  Enjoy.

Saturday: Marc loves to make baked ziti with sausage.  So we're having baked ziti with sausage.  

Sunday:  On Saturday, I defrosted two briskets which I trimmed of some of the fat, scored and then coated with brown sugar, salt, white pepper, black pepper and kosher salt.   (1 cup, 2 tablespoons 1 tablespoon, 2 tablespoons, 3 table spoons).   They sat overnight in a plate, sealed in a ziplock.

Preheat oven to 350 degrees.

Put meat in a foil tray, let cook for one hour.

Take brisket out.  Drop temperature to 300.

In the tray, make a bed for the brisket.  (Long carrots and celery laid on the bottom of a foil tray).   I placed the meat on top of the tray and then put 1 bottle of brown ale and two cups of chicken stock or one coca-cola and two cups of chicken stock or two cups of coffee and two cups of chicken stock in the bottom of the tray. (Bottom line, 4 cups of liquid on the bottom of the tray so the meat will get steamed in it, without soaking in it).  

Cover the tray with foil.

Let it cook for three hours. Take out, let sit for 15 minutes.  Cut against the grain.  
Save 2 cups of liquid, mix with your favorite bbq sauce in a sauce pan.  Serve and stand back.

Monday:  Pasta Night with Meatballs.

Tuesday:  Caesar Chicken Breasts  

Preheat oven to 350.

Foil tray.  Pat dry chicken. (Skin on).  Place chicken breasts on a tray.  Salt. Pepper.  Pulse in a mixer or food processor, one tin of Anchovies, the juice of a lemon, five garlic cloves, three tablespoons of mayo, salt, pepper, chopped parsley, and olive oil (1/4).   Paint chicken skin with a homemade Caesar.   Salt and pepper again.   Cover with foil.  Put in oven, forget about for an hour. Take foil off, let crisp at broil for 5 minutes.  

Grate Parmesan cheese over the chicken while it's still hot.  

Toss a salad of greens with a Caesar or oil and vinegar.  Place chicken on top.  Serve with fresh bread.

Wednesday:  Pork tenderloin tortilla wraps.  
Marinate pork tenderloins in oj/soy garlic olive oil marinade for 1 hour before cooking.  While waiting for it to get tender, make the yellow rice, black beans, cucumber salad and guacamole.
Sliver the tomatoes, peppers and onions.
Saute tomatoes, bell pepper and onions in oil until soft, carmelized yummy mess.

Broil the tenderloins 5 minutes, turn, 5 minutes, turn, 5 minutes turn, 5 minutes.
Let rest for ten minutes while you prep the meals.
Wrap tortillas in foil.  Place in tortillas in already warm oven, turn it to 350 to let them get prepped.
On each plate place rice, beans on top, and then guacamole on the side.  No chips on the plate, they'll eat them too fast.  Put the chips in baskets in the middle.   Shred the meat.  Serve on tortillas with the sauteed vegetable yumminess.   No leftovers. No one upset.  Very festive, very happy food time for all.

I do have some squash, I'm going to broil vegetables this week, and serve them.  I also plan to toss in some kale somewhere, so if the kids are reading afraid.  Be very afraid.

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