What's cooking?

[rubyredlocks]

I keep craving roma tomatos so tonight we're having sliced roma tomatos with artichoke hearts and feta cheese dribbled with a bit of olive oil.The weather's pretty so hubby's grilling steaks and we forgot sides,so we may just have steamed rice.
Jb will probably have a cocktail and I think I'll have a nice cold glass of milk.

 

[Harp]

Lost IRISH Appettite

With Notre Dame's fall to USC, will have to repair to Dublin's Pub
for needed sustenance: Grilled salmon and appropriate vintage to
drown my tears....

 

[rubyredlocks]

Harp,that's cheating! Unless,of course,you're the cook at the pub?

 

[Daisy Buchanan]

To all of you folks out there who have mentioned Boston Clam Chowder, you've got to say it like the locals "Bawstin Clam Chowdahh"!!!
I must say that "Chowdah" is the perfect fall/winter/summer/spring, heck any season food. Great served in a bread bowl. Coming in a close second is Lobstah Bisque. Both are perfect if served with a dozen or so oysters of various locations and lots of extra hot cocktail sauce. During the summer Hem and I eat this as a meal a few times a week. Of course it's even more fun when we have an entire Lobstah bake. Lobsters steamed in beer with fresh drawn butter. A true lobster bake is made on the beach. A hole is dug in the ground and filled with wood and coals and heated til' the flames are blue. Then a layer of wet seaweed is placed on the fire. Goodies from the sea, such as lobsters, clams, quahogs (I think these are only eaten by Rhode Islanders), steamers, corn, and believe it or not, some kind of sausage (Kielbasa is really good), oh and you can't forget fresh corn on the cob and spiced red skinned potatoes. All of this is then covered with another layer of wet seaweed. I have been to these clambakes. They cook enough for 100's of people, so cooking takes all day. But, there is nothing else like it. Fresh clam cakes, corn or clam fritters, and crab cakes just add to the feast. And of course, you start your meal off with a big bowl of piping hot chowder or bisque.

Hem and I have our own version of this at home, which you all could easily do, if you can bring yourself to get the lobster in the pot! You need a big double steamer and a netted bag. Place all ingredients in the "Feed sack" (yup, that's what they are called!) and steam it all in water, beer and any fresh herbs that you might like. A good lobster won't need a cracker to open it. You should just be able to break it apart with your hands. No fancy table settings please, just paper plates and a giant roll of paper towels. This is a New England tradition, and quite a treat.
MMM, now I'm hungry

 

[Harp]

Pub Grub

Harp,that's cheating! Unless,of course,you're the cook at the pub?

Darlin' if I was the cook at Dublin's Pub, only peanut butter
and jelly sandwiches would be served there!lol

 

[John in Covina]

Oyster Lovers! As Fresh as the Ocean Breeze!

It is a blessing to be close to the water and have good fish stores to get what you need quick and fresh.

I miss being able to go to the Fish & Clam places on Long Island for Clams on the half shell with cocktail sauce, (extra horseradish!) That and a cold beer!
Heavenly!

On the up side there are some excellent Oyster Bars around, but it is at a premium price.

Taps Brewery in Brea, here in Southern California has some awesome oysters and a fine Sunday Brunch, to which you can add a superb list of brews.

Oysters and stout or with a variety of Chardonnays!

The Walrus and The Carpenter
by Lewis Carroll (from Through the Looking-Glass and What Alice Found There, 1872)
The sun was shining on the sea,
Shining with all his might:
He did his very best to make
The billows smooth and bright--
And this was odd, because it was
The middle of the night.
The moon was shining sulkily,
Because she thought the sun
Had got no business to be there
After the day was done--
"It's very rude of him," she said,
"To come and spoil the fun!"

The sea was wet as wet could be,
The sands were dry as dry.
You could not see a cloud, because
No cloud was in the sky:
No birds were flying overhead--
There were no birds to fly.
The Walrus and the Carpenter
Were walking close at hand;
They wept like anything to see
Such quantities of sand:
"If this were only cleared away,"
They said, "it would be grand!"
"If seven maids with seven mops
Swept it for half a year.
Do you suppose," the Walrus said,
"That they could get it clear?"
"I doubt it," said the Carpenter,
And shed a bitter tear.
"O Oysters, come and walk with us!"
The Walrus did beseech.
"A pleasant walk, a pleasant talk,
Along the briny beach:
We cannot do with more than four,
To give a hand to each."
The eldest Oyster looked at him,
But never a word he said:
The eldest Oyster winked his eye,
And shook his heavy head--
Meaning to say he did not choose
To leave the oyster-bed.
But four young Oysters hurried up,
All eager for the treat:
Their coats were brushed, their faces washed,
Their shoes were clean and neat--
And this was odd, because, you know,
They hadn't any feet.
Four other Oysters followed them,
And yet another four;
And thick and fast they came at last,
And more, and more, and more--
All hopping through the frothy waves,
And scrambling to the shore.

The Walrus and the Carpenter
Walked on a mile or so,
And then they rested on a rock
Conveniently low:
And all the little Oysters stood
And waited in a row.
"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--
And why the sea is boiling hot--
And whether pigs have wings."
"But wait a bit," the Oysters cried,
"Before we have our chat;
For some of us are out of breath,
And all of us are fat!"
"No hurry!" said the Carpenter.
They thanked him much for that.
"A loaf of bread," the Walrus said,
"Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you're ready, Oysters dear,
We can begin to feed."
"But not on us!" the Oysters cried,
Turning a little blue.
"After such kindness, that would be
A dismal thing to do!"
"The night is fine," the Walrus said.
"Do you admire the view?

"It was so kind of you to come!
And you are very nice!"
The Carpenter said nothing but
"Cut us another slice:
I wish you were not quite so deaf--
I've had to ask you twice!"
"It seems a shame," the Walrus said,
"To play them such a trick,
After we've brought them out so far,
And made them trot so quick!"
The Carpenter said nothing but
"The butter's spread too thick!"
"I weep for you," the Walrus said:
"I deeply sympathize."
With sobs and tears he sorted out
Those of the largest size,
Holding his pocket-handkerchief
Before his streaming eyes.
"O Oysters," said the Carpenter,
"You've had a pleasant run!
Shall we be trotting home again?'
But answer came there none--
And this was scarcely odd, because
They'd eaten every one.

 

[Harp]

Army-Navy Game

I am considering souflaki (grilled goat meat on sticks) for lunch
tomorrow, to celebrate Army's victory this Saturday over the crabtown
middies. (Navy's mascot is a goat)lol

 

[blacklagoon]

yummy

At the moment,i have a pork chop grilling,and i am about to put some frozen yorkshire puddings in the oven.i will have some bisto gravy with it

 

[Joie DeVive]

Oooh!

Thanks for giving this topic a bump!

Yummy!! I love to cook!

I just made a 10 pound ham for Easter. Any good ideas for the leftovers?? We'll be eating it for a while.....

 

[Miss Neecerie]

In the crockpot at home is a beef stew sort of thing, with carrots.

Potato will be added when I get home, since that takes less time to cook....

That and some dinner rolls.....

Might bake a small cake too while I am hanging around waiting for stuff to be ready...

 

[Kimberly]

I am having leftover lasagne and a salad. I just took out my soup that I froze and am going to eat that for the rest of the week. It is so cold here in Massachusetts that grilling will be out of the question until at least Saturday. :rage:

 

[Diamondback]

You know, I think we really need a Recipe Box forum. Anyone know where the Suggestion Box is?

(Pet peeve: that MSN and most other major sites tend to lump recipes in under their "Women" sections--some of us guys like to cook too!)

Ms. Kimberley, it wouldn't be too cold if I was grilling--then again, I do get "just a little" carried away with the combustibles, once getting the grill flame taller than the house... )

Uggh, on second thought you're probably right--I'd probably be non-effective at tending grill because of having to change out my ThermaCare packs every 10-15 minutes or so. Darn cold...

 

[Rosie]

Yay! So glad this thread is bumped up.

Tonight-

Citrus Infused Talapia
Saffron Rice
Green Beans
Greek Salad

Possibly a slice of pie or cheesecake from Easter's baking

 

[Kimberly]

Yay! So glad this thread is bumped up.

Tonight-

Citrus Infused Talapia
Saffron Rice
Green Beans
Greek Salad

Possibly a slice of pie or cheesecake from Easter's baking

That sounds sooooo good!! I love cooking w/ saffron. Enjoy!

 

[Voodoo Kitten]

I want some tacos!! Growing up here in San Diego, I can't go a week with-out some good Mexican food. I swear I'm just a pale Mexican!!! (My first solid food was tortillas and refried beans after all )

 

[Joie DeVive]

Tonight it's going to be homemade mac-n-cheese to go with the leftover Easter ham and steamed asparagus!

Simple and down-home, but yummy!

 

[Diamondback]

I am considering souflaki (grilled goat meat on sticks) for lunch
tomorrow, to celebrate Army's victory this Saturday over the crabtown
middies. (Navy's mascot is a goat)lol

Ooh, Harp, that was just plain evil. What'd it take to pry one out of the squiddies' "Goat Locker"?

For the record, I'm an Air Farce sympathizer (raised by a retired Master Sarge) trying to get into Army ROTC, and with some definite Marine attitude. Intention was a little friendly ribbing between military-community members to our friends in the World's Biggest Yacht Club. [music="Anchors Aweigh"]

 

[Rosie]

Not sure about tonight. I just got in (and I'm already online). I was thinking some lasagna (the frozen kind) or some crab cakes and a salad.

 

[Joie DeVive]

Worth the effort

I'm letting the orange bell pepper I roasted rest (steam) now, before I peel it.

I am thinking of serving strips of it on angel hair pasta with olive oil and roasted garlic tonight.
Not sure yet though...

 

[Diamondback]

Joie, now you're making me hungry--and I just finished a late lunch! [bad]