Weekend Cooking/Baking?

Tonight is dinner out with some colleagues/friends at an Asian fusion place we like. But over the weekend I will be making a new recipe for Linzertorte that uses half raspberry jam and half red chile jam. And of course, tomorrow is Pizza Night, because it's Saturday, and because I've only had it twice this week. Maybe some rye bread too. Other than that, I have no idea at all.

What are you making this weekend?

Maybe some rye bread too.

Mmmm...I love rye bread. Do you put any spices in your dough?

What are you making this weekend?

Tonight my Girlfriend is cooking so that means making dinner reservations. Tomorrow I want to try making Nuclear Camel Turds. Sunday probably grilled pork tenderloin with chimichurri.

OK, I have to ask... are these like Armadillo Droppings?

OK, I have to ask... are these like Armadillo Droppings?

I've never heard of Armadillo Droppings.

Busy weekend, but I plan on grilling some Chiavetta's chicken on Sunday.

I've never heard of Armadillo Droppings.

Here.

Stuart, I was salivating over the tomato slices http://www.flickr.com/photos/yaniger/1513650663/in/set-72157602891175622/. But I have to ask, was the green tomato ripe, and what variety is it? Also, I love that stone mortar & pestle in the background.

Oh, very much so. The tomato farmer I get these from grows them in just about every color and pattern imaginable. She's monomaniacal and something of a genius. I can hardly wait until she opens in July!

The greens ones are still very sweet and have fully developed flavors; when they ripen, they get that beautiful pink center.

And that's The Other Stupid's kitchen. He's got that mortar for salt and spices, and a molcajete for grinding stuff like pesto or chiles. It's a real pleasure to work in there.

Stuart, I was salivating over the tomato slices http://www.flickr.com/photos/yaniger/1513650663/in/set-72157602891175622/. But I have to ask, was the green tomato ripe, and what variety is it? Also, I love that stone mortar & pestle in the background.

I wonder if that beautiful tomato is the German Stripe? I grew that last year and again this year. Is was similar to the picture.

Maybe. I'll ask Suzy when I see her.

Tonight, dinner is wild Stikine King Salmon Fillets with a dry rub, grilled on a plank. Also on grill, are sugar snap peas, carrots and green garlic. For the first time, I'm trying a oven baked risotto, with Arborio rice, chicken broth, lemon juice and zest, cherry toms, fresh garden peas and sweet basil.

Over the weekend I'm baking muffins with dried apricots, buttermilk, grand Marnier, white chocolate chips and apricot preserves.

Not sure about dinner but I have a cross rib chuck roast in the freezer that I want to do something with. Our weather is warming up and for some reason I have a jones for pot roast - go figure. I think I will marinate it for 24 hours, and cook in a grill pan along with some tiny Yukon gold spuds, with a lemony baste. Maybe some grilled asparagus on the side.

Saturday night might be some pork chops grilled, with home made applesauce and garden green salad.

Tonight is Tony's request--BBQ chicken, baked beans and a spinach salad.

Tomorrow we're having dinner over at a fellow wine-making buddy of ours. No doubt there will be an obscene amount of grilled foods and wine.

Haven't decided for Sunday yet....But, I'm thinking Paella.

Oh, very much so. The tomato farmer I get these from grows them in just about every color and pattern imaginable. She's monomaniacal and something of a genius. I can hardly wait until she opens in July!

The greens ones are still very sweet and have fully developed flavors; when they ripen, they get that beautiful pink center.

And that's The Other Stupid's kitchen. He's got that mortar for salt and spices, and a molcajete for grinding stuff like pesto or chiles. It's a real pleasure to work in there.

I can hardly wait 'til she opens, too! We have to plan a few tomato fests!

Tonight, dinner is wild Stikine King Salmon Fillets with a dry rub, grilled on a plank. Also on grill, are sugar snap peas, carrots and green garlic. For the first time, I'm trying a oven baked risotto, with Arborio rice, chicken broth, lemon juice and zest, cherry toms, fresh garden peas and sweet basil.

Over the weekend I'm baking muffins with dried apricots, buttermilk, grand Marnier, white chocolate chips and apricot preserves.

Not sure about dinner but I have a cross rib chuck roast in the freezer that I want to do something with. Our weather is warming up and for some reason I have a jones for pot roast - go figure. I think I will marinate it for 24 hours, and cook in a grill pan along with some tiny Yukon gold spuds, with a lemony baste. Maybe some grilled asparagus on the side.

Saturday night might be some pork chops grilled, with home made applesauce and garden green salad.

Karen...I do a sort of oven-baked risotto. It's pretty much a basic risotto, cooked about halfway. Then, I stir in a lot of cheese and a little cream and slide it into a 500F oven. Bake for about 15 minutes, then a quick run under the broiler. You get all that yummy crispy cheese on top!

My risotto is in the oven now and will be ready before the salmon is....so, thanks, I will do some parmesan cheese on top and run under the broiler a bit. Yummy!

I have my sourdough preferment bubbling away for a new bread formula. The formula has a little bit of rye in it so I'm curious as to how it is going to turn out.

Tonight, dinner is wild Stikine King Salmon Fillets with a dry rub, grilled on a plank. Also on grill, are sugar snap peas, carrots and green garlic. For the first time, I'm trying a oven baked risotto, with Arborio rice, chicken broth, lemon juice and zest, cherry toms, fresh garden peas and sweet basil.

What sort of dry rub do you use on salmon? I'm curious, as I don't have much experience with fish of any kind other than sticking it under a broiler, or cornmeal breading and fry it (as my parents always cooked fish - maybe that's why I have such a hard time eating it now). I'm assuming any cedar plank from the lumberyard would work, as long as it's clean?

The formula has a little bit of rye in it so I'm curious as to how it is going to turn out.

I bet it will be absolutely delicious!


Dave, whether I put spices in the dough depends on what the purpose of my rye bread is. I love seeded rye for sandwiches.

The Armadillo Droppings reminded of a candy when I was young: coal candy, complete with a hammer. You can find it, with different packaging, at http://www.hometownfavorites.com Click on the candy store and enter "coal."

Just started formulating tonight's supper. It will be some kind of braised short rib dish, but I'm not sure exactly what yet. Probably with either mashed or smashed/roasted potatoes and some light vegetable thing.

We're going out tomorrow night.

BTW, those tomatoes look great, Stuart. They've started showing up here as well but I was a little gun-shy, wondering if it was too early. I'll give them a try.

Those are from last year. WAY too early yet. But if you find something great, let me know, I'm dyin' for some good tomatoes.

I've never heard of Armadillo Droppings.

Here.

Totally different. The Nuclear Camel Turd is a date stuffed with cheese and sliced almonds which is stuffed in a jalapeno pepper and then wrapped in bacon and grilled.

Tonight, dinner is wild Stikine King Salmon Fillets with a dry rub, grilled on a plank. Also on grill, are sugar snap peas, carrots and green garlic. For the first time, I'm trying a oven baked risotto, with Arborio rice, chicken broth, lemon juice and zest, cherry toms, fresh garden peas and sweet basil.

What sort of dry rub do you use on salmon? I'm curious, as I don't have much experience with fish of any kind other than sticking it under a broiler, or cornmeal breading and fry it (as my parents always cooked fish - maybe that's why I have such a hard time eating it now). I'm assuming any cedar plank from the lumberyard would work, as long as it's clean?

This is what I did:
2 tsp sea salt
2 tsp brown sugar
1 tsp black pepper
1 tsp granulated garlic
1 tsp dried basil
1 tsp paprika
1 tsp dried tarragon
1tsp fresh lime peel

This was ok but overpowered the salmon. I like trying new things but have decided I like all my grilled fish with a little EVOO, salt, pepper, and a drizzle of lemon just before serving. I like several sauces I have tried with salmon, however. The salmon tastes like it should and I can dip a little sauce on for another layer of flavor.
Cedar planks for a lumber yard are fine as long as it is not treated. However, the manufactured planks for fish have come down a lot, and if you buy them on sale, you get a nicely finished product

The Nuclear Camel Turd is a date stuffed with cheese and sliced almonds which is stuffed in a jalapeno pepper and then wrapped in bacon and grilled.

Served with turducken, presumably?