SheikYerbuti Posted October 19, 2008 Share Posted October 19, 2008 This week I'm doing a tapas style spread. . .kinda all over the map and I expect some things to be better than others: Wild Boar pate and Venison pate with sourdough slices Mixed olives and camembert on crostini Hawaiian marinated spam and pineapple skewers Swedish meatballs Homemade bagel chips with smoked salmon spread Mini spinach and bleu cheese spanikopita What's on your menu this week? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 19, 2008 Share Posted October 19, 2008 NY Strips & Sundaynight Football starters Quote Link to comment Share on other sites More sharing options...
Choppy Posted October 19, 2008 Share Posted October 19, 2008 I think I'm gonna try Bier's scampi recipe. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 19, 2008 Share Posted October 19, 2008 not sure yet..... may do some waffles for breakfast... maybe grill some dogs for lunch. i think our cupboard is bare so may go out for lunch (quiznos or something). i might have some shrimp around ..... tequilia/lime shrimp quesadillas Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 19, 2008 Share Posted October 19, 2008 Smoking a brisket. mmmmmmmm... Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 19, 2008 Share Posted October 19, 2008 Smoking a brisket. mmmmmmmm... I think your meat smoking lately is equivalent to a pack a day. Enjoy. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 19, 2008 Share Posted October 19, 2008 I think your meat smoking lately is equivalent to a pack a day. Enjoy. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 20, 2008 Share Posted October 20, 2008 I think your meat smoking lately is equivalent to a pack a day. Enjoy. Yeah, I've been heavy into smoking lately. The thing is, we just can't get good barbeque around here so I have to resort to doing it myself. It'll slow down once the cold weather hits. Quote Link to comment Share on other sites More sharing options...
policyvote Posted October 20, 2008 Share Posted October 20, 2008 (edited) We got an enormous "candy onion" at the farmer's market; it's incredibly sweet. Been using that with a bunch of different stuff lately. I made pan-roasted potatoes with sauteed onions and pepper jack cheese for a midnight snack this weekend. I also made a sweet butter-onion sauce with that and some farm butter, then threw the resulting onions in with some sliced turkey sausage and roasted 'em up together. Then I tossed the sauce in with some orichette pasta, and that was okay--could have done the sauce better, though. My sister- and brother-in-law are hosting a "Surf & Turf Watch Party" for the MSU-scUM game this weekend; I'm bringing a dish but I don't know what, yet. Suggestions? Peace policy Edited October 20, 2008 by policyvote Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 20, 2008 Share Posted October 20, 2008 bacon, carmelized onion gratin with gruyere..... can chop some parsley or chives to spell out msu.... hands are full right now. i will post a recipe later today when daughter goes down for a nap. Quote Link to comment Share on other sites More sharing options...
Big Country Posted October 20, 2008 Share Posted October 20, 2008 I'm gonna make some chipotle mashed sweet potatoes in the next couple of days.... either with grilled ribeyes or a chicken dish. Just have to figure out what day. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 20, 2008 Share Posted October 20, 2008 I'm gonna make some chipotle mashed sweet potatoes in the next couple of days.... either with grilled ribeyes or a chicken dish. Just have to figure out what day. I'm not quite sure I get the whole chipotle thing. I mean, they're ok peppers with a unique flavor but not so much that I want to add them to a lot of things. Quote Link to comment Share on other sites More sharing options...
Big Country Posted October 20, 2008 Share Posted October 20, 2008 I'm not quite sure I get the whole chipotle thing. I mean, they're ok peppers with a unique flavor but not so much that I want to add them to a lot of things. My wife does not like very spicy food. With chipotles, if used in moderation, I can get that peppery kick that i enjoy plus the smokiness that comes with the adobo sauce they come packed in when you buy them in the cans, but not so much of the heat that my wife dislikes (she likes the flavor to). Pus my 4 year old liked them, so anything to keep him eatinghis veggies. So, as doing habanero sweet potatoes is out for both of them, they make a nice compromise. I also find that a chipotle marinade is good with grilled chicken. Same reasons... good flavor without the overpowering heat of habanero or even jalapeno (though I can eat them raw no problem) makes for a good middle ground for my wife and I. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 21, 2008 Share Posted October 21, 2008 My wife does not like very spicy food. With chipotles, if used in moderation, I can get that peppery kick that i enjoy plus the smokiness that comes with the adobo sauce they come packed in when you buy them in the cans, but not so much of the heat that my wife dislikes (she likes the flavor to). Pus my 4 year old liked them, so anything to keep him eatinghis veggies. So, as doing habanero sweet potatoes is out for both of them, they make a nice compromise. I also find that a chipotle marinade is good with grilled chicken. Same reasons... good flavor without the overpowering heat of habanero or even jalapeno (though I can eat them raw no problem) makes for a good middle ground for my wife and I. I was thinking more about how every restaurant has at least to chipotle flavored items on their menu, but I do get your point. Quote Link to comment Share on other sites More sharing options...
Big Country Posted October 21, 2008 Share Posted October 21, 2008 I was thinking more about how every restaurant has at least to chipotle flavored items on their menu, but I do get your point. It's the hip flavor right now Quote Link to comment Share on other sites More sharing options...
Hocks Posted October 25, 2008 Share Posted October 25, 2008 My wife does not like very spicy food. With chipotles, if used in moderation, I can get that peppery kick that i enjoy plus the smokiness that comes with the adobo sauce they come packed in when you buy them in the cans, but not so much of the heat that my wife dislikes (she likes the flavor to). Pus my 4 year old liked them, so anything to keep him eatinghis veggies. So, as doing habanero sweet potatoes is out for both of them, they make a nice compromise. I also find that a chipotle marinade is good with grilled chicken. Same reasons... good flavor without the overpowering heat of habanero or even jalapeno (though I can eat them raw no problem) makes for a good middle ground for my wife and I. FYI: A chipotle is a jalapeno pepper. They take the ripe ones and smoke them. Quote Link to comment Share on other sites More sharing options...
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