whats for dinner tonight [Archive]

Mermaid

09-17-2006, 08:05 PM

I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well. :drool: :drool:
It is made on a stone...so hopefully it will have some brick oven qualities.

Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!

We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight. :razz:

luvthebeach

09-17-2006, 08:16 PM

I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well. :drool: :drool:
It is made on a stone...so hopefully it will have some brick oven qualities.

Sounds wonderful - I'll be interested in hearing how it turned out!

We had Spaghetti Pie - so quick and easy to make and it's a hit every time. The bonus is that it's even better as a leftover the next day!:blush:

Allifunn

09-17-2006, 08:21 PM

Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!

We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight. :razz:
Thanks Mermy...I have a small stone and I left a large one at My ex's house. I would not mind another large one for myself...is yours large? Also wouldn't mind another small one...I can make 2 pizzas at once!
I'll let you know how it turned out..it is in the oven right now!
Pot pie sounds GREAT!

09-17-2006, 08:22 PM

I can see that I need to bump up the Sowell thread...:biggrin:

Mermaid

09-17-2006, 08:47 PM

Thanks Mermy...I have a small stone and I left a large one at My ex's house. I would not mind another large one for myself...is yours large? Also wouldn't mind another small one...I can make 2 pizzas at once!
I'll let you know how it turned out..it is in the oven right now!
Pot pie sounds GREAT!

What I have are the bricks and you can make them into whatever shape you want, big or small. I think that's handier than having a big solid stone. I'll bring them to the beach with me in October for you.

gotothebeachmom

09-17-2006, 08:59 PM

What I have are the bricks and you can make them into whatever shape you want, big or small. I think that's handier than having a big solid stone. I'll bring them to the beach with me in October for you.

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there. :cool:

Mermaid

09-17-2006, 09:13 PM

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there. :cool:

GTTBM, please tell GTTBD that although I can no longer offer him a pizza stone, he's welcome to have the pizza peel. It's this one:
http://www.williams-sonoma.com/products/335760/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C% 7C%7C%7Cpizza%20peel&cm%5Fsrc=sch

I've gotten so lazy buying those frozen gourmet pizzas at Costco that the peel has gone by the wayside..it too needs a home where it will be appreciated!

gotothebeachmom

09-17-2006, 09:18 PM

GTTBM, please tell GTTBD that although I can no longer offer him a pizza stone, he's welcome to have the pizza peel. It's this one:
http://www.williams-sonoma.com/products/335760/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C% 7C%7C%7Cpizza%20peel&cm%5Fsrc=sch

I've gotten so lazy buying those frozen gourmet pizzas at Costco that the peel has gone by the wayside..it too needs a home where it will be appreciated!

Aww, thank you gull! I think we're good to go though. ;-) Thank goodness for 20% off coupons. :clap_1: He doesn't know. It's a surprise.

CastlesOfSand

09-17-2006, 09:20 PM

jdarg

09-17-2006, 09:58 PM

Allifunn

09-17-2006, 10:17 PM

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there. :cool:
My trip in October is going to be pretty quick.....I wish we could have a pizza cook off!!!:blush:
How did it turn out? It really sounds yummy!
OMG...it was wonderful! I did not thin out the crust as much as I would have liked....but it was delish!!! I think some prochutto on top would have been good also! I heated up the stone at 500 degrees for about 45 minutes prior to cooking...so it cooked quick and crispy!
I will have to post the recipe!

Mermaid

09-17-2006, 10:57 PM

Are you bringing me a Costco pie soon??:wub:

Yes, I'll bring the pie when we see you next week at the Stones concert. Do you think we should ask Mick if he'd like to dine with us? :lol:

Allifunn

09-23-2006, 10:44 AM

Gorgonzola and Grape Pizza
For dough
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water (105-115°F)
1 teaspoon salt
1/2 tablespoon olive oil

For topping
1/3 cup Vin Santo (I didn't have this so I used Maderia)
1 tablespoon sugar
1 1/2 cups red seedless grapes (9 oz), halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
2 oz Gorgonzola dolce, crumbled
1/2 teaspoon coarsely ground black pepper

Special equipment: a pizza stone; parchment paper

http://www.epicurious.com/images/recipes/recipe_results/preperation_hed.gif
Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)

Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)

Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.

Shape dough and make topping:
At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.

Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.

Assemble pizza:
Arrange topping on dough leaving a 1-inch border.

Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.

Cooks' note: Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temperature before shaping.

Makes 6 (first course) servings.
YUMMY, YUMMY, YUMMY!!!!!!

Tootsie

09-23-2006, 11:25 AM

audie

09-23-2006, 12:30 PM

we had pizza last night also. tonight it will be whatever mr audie picks up on his way home from work (i haven't been to the store yet)

iwishiwasthere

09-23-2006, 12:43 PM

Tootsie

09-23-2006, 01:24 PM

Love the pizza recipe and thanks for the tip on heating the stone.

I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.

Oh, tasso grits??? how did you prepare it?

Orzo is my new favorite food. I have a few recipes, and they are just delicious, and so easy.

Allifunn

09-23-2006, 01:54 PM

oooooooooooooohhhhhhhhh, allifunn, what a pizza!!! I gotta try it, or a version of it. what do you suggest in place of grapes? I just do not do grapes in my food (though I like them). I know this is what makes this pizza special, but I gotta figure out something else...

actually, I'm interested in just learning your basic pizza skills. I've not done it often enough to get good at it. we LOVE pizza around here, as you know...
MMMM....Let me think about this:confused: I can't imagine what could replace the grapes.......:scratch: :scratch:...........:idea: Do you like pears? Carmalized pears or carmalized onions????

Tootsie

09-23-2006, 02:02 PM

MMMM....Let me think about this:confused: I can't imagine what could replace the grapes.......:scratch: :scratch:...........:idea: Do you like pears? Carmalized pears or carmalized onions????

anything but fruit on my pizza. fruit on my salad is fine. but not on my entree..

Johnrudy

09-23-2006, 02:33 PM

anything but fruit on my pizza. fruit on my salad is fine. but not on my entree..
Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.

Mermaid

09-23-2006, 02:40 PM

Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.

Haven't used convection yet? :eek: What are you waiting for!! Once you get used to the way it cooks, you'll never go back. It's like the difference between rotary and touch-tone (remember that?). You'll probably burn the first couple of dishes you make since it cooks so much more quickly, but in the end you'll appreciate its speed and convenience. I hate slow-mo ovens now. I'm too impatient to wait on them.

Johnrudy

09-23-2006, 02:43 PM

Haven't used convection yet? :eek: What are you waiting for!! Once you get used to the way it cooks, you'll never go back. It's like the difference between rotary and touch-tone (remember that?). You'll probably burn the first couple of dishes you make since it cooks so much more quickly, but in the end you'll appreciate its speed and convenience. I hate slow-mo ovens now. I'm too impatient to wait on them.
I guess I'm waiting for someone to come to my house and do it for me. No, I'll just have to get the manual out and try it. I'm sure I'll love it.
Thanks for the push.

Mermaid

09-23-2006, 02:54 PM

I guess I'm waiting for someone to come to my house and do it for me. No, I'll just have to get the manual out and try it. I'm sure I'll love it.
Thanks for the push.

On my oven it's nothing more complicated that pressing the convection button. All you need to look up is temperature reduction (ie, baked goods usually are set at 325 degrees as opposed to the usual 350) and time reduction (I've found what takes 30 minutes in a regular oven usually only takes 18-22 minutes on average). Your manual will give you more specific guidelines, but really, it's not rocket science. If you know how to operate a computer--even badly--you know how to use the convection oven.

Plus, it turns out a damn fine pizza. :razz:

jpreus

09-23-2006, 04:02 PM

Tasso and grits? Are you willing to share the recipe? Sounds yummmmmmmmy

Allifunn

09-23-2006, 04:50 PM

Tasso and grits? Are you willing to share the recipe? Sounds yummmmmmmmy
Have you ever done shrimp and grits? It has tasso in it too...and I have found a way to make a casserole using the ingredients...more like a souffle'

Allifunn

09-23-2006, 04:54 PM

Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.
The recipe needs sweet in it...that is why I think carmalized onions tossed in madeira would do the trick. Grape tomatoes would change the "flavor" of the recipe...but I am sure it would be quite tasty!
Convection ovens are great..I have one at work. The stone is still a wonderful thing to use for this pizza!!! Gives it a very authentic flair!

09-23-2006, 05:37 PM

Allifunn

09-23-2006, 06:11 PM

:biggrin:
Hey...whats this?? A secret:confused: :idontno: :biggrin:

BeachSteelers

09-23-2006, 06:18 PM

Tonight is Filet Mignon( only kind T bone will eat) covered in a portobelo/wine/cream sauce. With some Green Snap Beans) and some blue cheese mashers. How's that?

Tootsie

09-23-2006, 06:47 PM

Tonight is Filet Mignon( only kind T bone will eat) covered in a portobelo/wine/cream sauce. With some Green Snap Beans) and some blue cheese mashers. How's that?

OMG... salivationgalore... please forward all recipe details NOW>>>:shock:

Tootsie

09-23-2006, 06:49 PM

fresh flounder from the beach today (caught by kirky-baby himself), along with alaskan king crab (spidey's new favorite food ever) with baked taters and steamed broccoli. simple but yummy...

09-23-2006, 06:51 PM

fresh flounder from the beach today (caught by kirky-baby himself), along with alaskan king crab (spidey's new favorite food ever) with baked taters and steamed broccoli. simple but yummy...

I'll be over at 7.

Beach Runner

09-23-2006, 07:01 PM

On my oven it's nothing more complicated that pressing the convection button. All you need to look up is temperature reduction (ie, baked goods usually are set at 325 degrees as opposed to the usual 350) and time reduction (I've found what takes 30 minutes in a regular oven usually only takes 18-22 minutes on average). Your manual will give you more specific guidelines, but really, it's not rocket science. If you know how to operate a computer--even badly--you know how to use the convection oven.

Plus, it turns out a damn fine pizza. :razz:
Thanks for the info on convection ovens. The oven at our beach house has a convection option, but I have been afraid to try it. Guess I thought it'd be a hassle doing time and temperature conversions for my recipes. I'd better get out the instruction manual. :blush:

What recipe do you use for pizza dough? I have tried countless recipes, and they're all a flop. The thicker crusts aren't yeasty-tasting enough and don't rise properly, and the thin crusts aren't crisp enough. I'm considered a great cook, but maybe I"m just not a baker? :idontno:

Mermaid

09-23-2006, 07:14 PM

What recipe do you use for pizza dough? I have tried countless recipes, and they're all a flop. The thicker crusts aren't yeasty-tasting enough and don't rise properly, and the thin crusts aren't crisp enough. I'm considered a great cook, but maybe I"m just not a baker? :idontno:

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine. :razz:

peapod1980

09-23-2006, 07:26 PM

Beach Runner

09-23-2006, 07:27 PM

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine. :razz:
Oh, even with my husband the engineer helping me, the pizzas we make are not worth the effort.

BTW, back on thread, what's for dinner tonight? We had bison and salads with yummy bacon-ranch dressing at Ted's Montana Grill.

Mermaid

09-23-2006, 07:33 PM

Mer, is it frozen or refrigerated? Have to look for this next trip!

It's in the refrigerated section. It comes in a plastic bag, either traditional or herb-flavored. They do a good job with it.

Johnrudy

09-23-2006, 07:35 PM

Oh, even with my husband the engineer helping me, the pizzas we make are not worth the effort.

BTW, back on thread, what's for dinner tonight? We had bison and salads with yummy bacon-ranch dressing at Ted's Montana Grill.
OMG, I can't believe you just mentioned Ted's. One just opened in our area. I can't wait to try it. the Menu online looks great, but there were no prices. I'm thinking it must be reasonably priced because of the listing of hamburgers, salads, etc.

miramargal

09-23-2006, 07:51 PM

I heard the magic words somewhere up higher in the posts...
Central Market.
It's the groovy greatest! It's worth a trip from Louisiana just to go grocery shopping and get some gelato. I will miss it when we move.

Allifunn

09-23-2006, 08:37 PM

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

Johnrudy

09-23-2006, 08:40 PM

pork lo-mein

Tootsie

09-23-2006, 08:43 PM

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine. :razz:

I agree. I would love to be able to bake a wonderful cake or pie or such - I've done it a few times - never great results because of lack of consistent baking experience. but I think I could learn because I do respect a good recipe and like to follow it very closely. But, I find that there just isn't time to do both - cook a meal or bake a cake? well, good thing the box brownies are so yummy...

I do want to be an expert bread baker though!!! maybe I'll start with pizza dough (this is very easy to do, I just don't do it often, and then the handling of the dough is what I've never mastered)..

Tootsie

09-23-2006, 08:44 PM

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

yummy and healthy...

09-23-2006, 09:03 PM

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

At the food show earlier this week, I must admit that I did indulge in every gorgonzola, blue, stilton, etc. that I passed. I think I would have to have this for my last meal. Sounds wonderful, allifunn!

We had fajitas. Not my fave, but not too terribly bad. Just had one tortilla--oh wait, this is not the SoWell thread!! :eek: :biggrin:

Miss Kitty

09-23-2006, 10:48 PM

Hey, what happened to the drooling smilie guy? I am pui, but I really could not find it! Any way...I went on a date tonight. To Hector's on Henderson, and ate scallops with edamamae and corn, a delicious salad and a cupcake for dessert. Oh, and almost two martinis. :blink: I am so ready for bed.

Beach Runner

09-23-2006, 10:51 PM

OMG, I can't believe you just mentioned Ted's. One just opened in our area. I can't wait to try it. the Menu online looks great, but there were no prices. I'm thinking it must be reasonably priced because of the listing of hamburgers, salads, etc.
Daughter and I get the grilled salad with bison for $8.99. Hubby gets a chili-cheeseburger with Karen's “Flying D” bison chili, cheddar cheese, grilled onions, and jalapeños for $8.99. Boyfriend gets the kitchen sink burger with grilled ham, mushrooms, onions, fried egg, bacon & choice of cheese, with jalapenos on the side for $10.99 (bison is $2 extra).

Frankly I don't think the chain will make it. There are always a lot of empty tables at the Buckhead location. The Newnan location closed down. We like to go to Ted's for casual dining. It's a white tablecloth kind of place with good service and great prices. I dunno why it's not packed with people.

jpreus

09-23-2006, 11:22 PM

Have you ever done shrimp and grits? It has tasso in it too...and I have found a way to make a casserole using the ingredients...more like a souffle'

Allifunn....I have a recipe for shrimp and grits that I badgered out of a chef at a restaurant in Wilmington, NC. I haven't tried it on my guests as yet because I am concerned that people making reservations at my Inn hear my accent and are afraid that I will try to force grits on 'em. I think if I make this recipe and just don't mention that grits are in the ingredients, they may like it.
BTW....is "grits" singular or plural? Do you say, "Grits is on the menu" or Grits are on the menu." I have never been able to figure that out......

Johnrudy

09-23-2006, 11:24 PM

Daughter and I get the grilled salad with bison for $8.99. Hubby gets a chili-cheeseburger with Karen's “Flying D” bison chili, cheddar cheese, grilled onions, and jalapeños for $8.99. Boyfriend gets the kitchen sink burger with grilled ham, mushrooms, onions, fried egg, bacon & choice of cheese, with jalapenos on the side for $10.99 (bison is $2 extra).

Frankly I don't think the chain will make it. There are always a lot of empty tables at the Buckhead location. The Newnan location closed down. We like to go to Ted's for casual dining. It's a white tablecloth kind of place with good service and great prices. I dunno why it's not packed with people.
Ours has just opened and it's located on the busiest street next to the largest mall in the NW suburbs. And with prices like you mentioned, it will stay in business for a couple of years.

CastlesOfSand

09-23-2006, 11:48 PM

Went to an FC Dallas game (soccer) in Frisco tonight with my son's soccer team.....hmmmmmmm brats and beer for me tonight... not too healthy but not too many choices at the futbol game....It was good when I was eating it.....:cool:

BeachSteelers

09-24-2006, 08:04 AM

OMG... salivationgalore... please forward all recipe details NOW>>>:shock:

Ok Tootsie, Take them filets and covered with sea salt and black pepper.Pan fry in a little olive oil on med/high heat to brown both sides quickly. Actually need a pan you can then put in the oven at around 350. For about 20 -30 min depending on how well you want them through. Less than 20 I suppose if you like them bloody.
Potatoes- I did new potatoes in olive oil with fresh rosemary and again same pan into oven.Salt and pepper.
Beans- Jessifunn version Snap and Steamed
take the steaks out when done put aside and add couple ounces of good red(Cab/Merlot something with body) to the bits left over in the pan on high heat on Stovetop.REMEMBER THE PAN CAME OUT OF THE OVEN AN IS HOT,OVEN MITS RECOMMENDED !!!!
Add chopped portobellos,salt,pepper,a little A-1 and heavy cream into pan. Cook a couple minutes till its bubbly. Put mix in a blender.
Added blue cheese on top of steaks and sauce in a small bowl to dip in but you can put on top if you like. Good Luck.

peapod1980

09-24-2006, 09:02 AM

Allifunn....I have a recipe for shrimp and grits that I badgered out of a chef at a restaurant in Wilmington, NC. I haven't tried it on my guests as yet because I am concerned that people making reservations at my Inn hear my accent and are afraid that I will try to force grits on 'em. I think if I make this recipe and just don't mention that grits are in the ingredients, they may like it.
BTW....is "grits" singular or plural? Do you say, "Grits is on the menu" or Grits are on the menu." I have never been able to figure that out......
jpreus, Alli makes a pretty mean shrimp and grits herself. I missed breakfast at the Washaway that morning, but I got to eat them later, and they were still yummy! I looked it up for you, grits is a plural noun, but it can be used with either a singular or plural verb. :roll:No help at all! Sorry.
P.S. Alli--loved your menu from last night! :drool:
Johnrudy, where is the Ted's? Might have to give it a try on our next trip.
Can someone tell me how to multiquote?!?!? :bang:

Tootsie

09-24-2006, 09:14 AM

Ours has just opened and it's located on the busiest street next to the largest mall in the NW suburbs. And with prices like you mentioned, it will stay in business for a couple of years.

Brats! now that sounds like an idea for the soiree... great fall food!!! :clap_1: a wisconsin friend showed us the technique years ago.. better than a burger, IMO.

09-24-2006, 09:34 AM

jpreus, Alli makes a pretty mean shrimp and grits herself. I missed breakfast at the Washaway that morning, but I got to eat them later, and they were still yummy! I looked it up for you, grits is a plural noun, but it can be used with either a singular or plural verb. :roll:No help at all! Sorry.
P.S. Alli--loved your menu from last night! :drool:
Johnrudy, where is the Ted's? Might have to give it a try on our next trip.
Can someone tell me how to multiquote?!?!? :bang:

click on the little quotation marks on all posts you want to reply to. they will be orange when you click them. then, click on reply at the bottom of the last post on the thread. (courtesy of Allifunn).

Tootsie

09-24-2006, 09:35 AM

Johnrudy

09-24-2006, 11:21 AM

jpreus, Alli makes a pretty mean shrimp and grits herself. I missed breakfast at the Washaway that morning, but I got to eat them later, and they were still yummy! I looked it up for you, grits is a plural noun, but it can be used with either a singular or plural verb. :roll:No help at all! Sorry.
P.S. Alli--loved your menu from last night! :drool:
Johnrudy, where is the Ted's? Might have to give it a try on our next trip.
Can someone tell me how to multiquote?!?!? :bang:

It is located on Meachum Rd., directly west of Woodfield Mall (& I-90/94) and just south off Golf Rd. I believe it's right next door to Weber Grill and Chicago Prime Steakhouse ($$$$). The main shopping node with Ikea, etc.

Rita

09-24-2006, 12:02 PM

...............
Can someone tell me how to multiquote?!?!? :bang:
Thanks for asking this Pea!

click on the little quotation marks on all posts you want to reply to. they will be orange when you click them. then, click on reply at the bottom of the last post on the thread. (courtesy of Allifunn).
:clap_1: I'm guessing this will work ..... Thanks DD! :D

Church picnic BBQ today! Mine will be brought home for me and reheated but hey! that's OK. I don't have to cook and will be hungry after work.

It's so hard to read this thread ---- getting hunnngggrry! Yum!
.

Mermaid

09-24-2006, 01:07 PM

Brats! now that sounds like an idea for the soiree... great fall food!!! :clap_1: a wisconsin friend showed us the technique years ago.. better than a burger, IMO.

Merman flew to Berlin yesterday and called me this morning from Pottsdam to say that he'd just finished off a "Berliner" bratwurst with sauerkraut and a big beer--it was only 9 am here, but the description made my mouth water...it's perfect beer and brats weather here in the Midwest!:razz:

audie

09-24-2006, 01:48 PM

it's chili soup tonight here at the audie's

Beach Runner

09-24-2006, 01:56 PM

Brats! now that sounds like an idea for the soiree... great fall food!!! :clap_1: a wisconsin friend showed us the technique years ago.. better than a burger, IMO.
My husband adores brats. I've said this in another thread, but his family in WI was so into brats that they'd get their butcher to make custom brats for them with various combinations of meats and spices (Sheboygan brats, beef brats, etc.).

We like the pre-cooked Johnsonville brats that are frozen and in a bag. We nuke 'em if we want a really quick meal and grill them if we want the casing to be less chewy. Add some chopped Vidalias and mustard - yum.

We had brats at a party recently as I mentioned in another thread. Near their main house, the hosts have a steakhouse -- literally a house devoted just to grilling with a grill, and electric cooktop, and a giant granite island with bar stools. The brats were yummy! We had too much funn that night!

iwishiwasthere

09-24-2006, 02:36 PM

Have you ever done shrimp and grits? It has tasso in it too...and I have found a way to make a casserole using the ingredients...more like a souffle'

Oh, tasso grits??? how did you prepare it?

Orzo is my new favorite food. I have a few recipes, and they are just delicious, and so easy.

Tasso and grits? Are you willing to share the recipe? Sounds yummmmmmmmy

Here is my trial recipe...welcome to suggestions or other ideas...Ali's casserole sounds good as well.

I had two servings of cooked grits....just the recipe on the box.
Saute tasso for a few minutes to heat. Added a little while wine to deglaze the pan. Slowly added about 1/2 cup of cream and cooked till it thicken, then added the grits. Salt and pepper to taste.

Below is a good sounding recipe from Emeril...cannot go wring when adding white cheddar cheese IMO. I would decrease the amounts to make less.

Creamy Stone Ground Grits:
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.

Allifunn

09-24-2006, 02:43 PM

[quote=iwishiwasthere;152902]

Below is a good sounding recipe from Emeril...cannot go wring when adding white cheddar cheese IMO. I would decrease the amounts to make less.

quote]
IWIWT....Add some cream cheese and you are in business!!!
I make my grits...then make my shrimp sauce...add the two together...whip egg whites until they are stiff...fold them into the grits...gently place the mixture into a well greased, deep casserole dish...bake for 20-30 minutes...comes out perfect...and stays fluffy for a long time...the grits don't get hard...Jpreus...your guests will LOVE this! Money back guarontee...whooo wheee!:biggrin:

peapod1980

09-24-2006, 07:41 PM

click on the little quotation marks on all posts you want to reply to. they will be orange when you click them. then, click on reply at the bottom of the last post on the thread. (courtesy of Allifunn).
dd, you're the best! :wub:Thank you, gull!

it's easy to do percy. just do it.
Dunzo! :clap_1:

It is located on Meachum Rd., directly west of Woodfield Mall (& I-90/94) and just south off Golf Rd. I believe it's right next door to Weber Grill and Chicago Prime Steakhouse ($$$$). The main shopping node with Ikea, etc.
Got it--can almost picture it, in fact! Maybe we can share a meal there sometime in the next couple of months.

Thanks for asking this Pea!
Look, Rita, we learned something new today!

09-24-2006, 07:42 PM

;-)

steele mama

09-24-2006, 07:56 PM

gotothebeachmom

09-24-2006, 08:20 PM

Y'all have made me hungry. Here is my secret recipe:

Cut a piece of harvest grain bread
Get a piece of cheese out of the fridge
Pour a glass of wine

Sit down and wait for the new show, Brothers and Sisters, with Calista Flockhart and Sally Fields....and try to stay awake!

You have just planned my dinner. Thanks for posting. Tonight the only thing that would make it easier would be if I could get it pre-chewed. I am a tired puppy. :sleeping:

steele mama

09-24-2006, 08:24 PM

You have just planned my dinner. Thanks for posting. Tonight the only thing that would make it easier would be if I could get it pre-chewed. I am a tired puppy. :sleeping:
Well, here I go....good night everyone!
PS My neice, Leigh, just had her baby....7:45 at Gwinnett Medical. Evan Brown Pinkston. I'll post pics when/if I get some!

gotothebeachmom

09-24-2006, 08:30 PM

Well, here I go....good night everyone!
PS My neice, Leigh, just had her baby....7:45 at Gwinnett Medical. Evan Brown Pinkston. I'll post pics when/if I get some!

Well congrats to the family and welcome to the newest Pinkston. Sleep tight!

BeachSteelers

09-25-2006, 08:30 PM

Brat Recipe: 2 cans beer add 1 lg onion add brats and boil. then Grill.Watch out I should bring it to the Party at Grayton on the 14th. And don't forget the spicy mustad:clap_1:

scrltbegonya

09-25-2006, 11:19 PM

Brat Recipe: 2 cans beer add 1 lg onion add brats and boil. then Grill.Watch out I should bring it to the Party at Grayton on the 14th. And don't forget the spicy mustad:clap_1:

How about bringing it to kickball on Sunday?

Tootsie

09-27-2006, 01:16 PM

Brat Recipe: 2 cans beer add 1 lg onion add brats and boil. then Grill.Watch out I should bring it to the Party at Grayton on the 14th. And don't forget the spicy mustad:clap_1:

our wisconsin friend taught us to prepare brats in this way (there are thousands of variations I've found).

Johnsonville bratwurst - thaw and soak in plain water (hydrate)

grill

add cooked brats to large simmering pot of: water, beer, onion, butter.

serve brats on hamburger buns, pre-buttered and toasted. cut brats in half lengthwise to fit on bun. add mustard, mayo, ketchup, and onion from pot.

eat with gusto! these are really so delicious.

Mango

09-27-2006, 03:24 PM

I'll be having home made chicken soup. Hopefully my nose will clear up:(

Indigo Jill

09-28-2006, 09:19 AM

our wisconsin friend taught us to prepare brats in this way (there are thousands of variations I've found).

Johnsonville bratwurst - thaw and soak in plain water (hydrate)

grill

add cooked brats to large simmering pot of: water, beer, onion, butter.

serve brats on hamburger buns, pre-buttered and toasted. cut brats in half lengthwise to fit on bun. add mustard, mayo, ketchup, and onion from pot.

eat with gusto! these are really so delicious.

Milwaukee-girl born and raised here - this is how I do da' brats :lol: :

1. Grill Johnsonville Brats - the plain ole' Brats, not the Beer and Brats kind. Don't worry about making sure they are fully cooked at this point - you really just want to grill them for the grilled flavor and overcooking here makes them lose all the good juice.

2. Either on the stove or in a pan that you can place directly on the grill, add brats, a can or two of beer (depending on how many brats you are cooking), LOTS of sliced onion, a few cloves of sliced garlic, butter (at least 1/2 stick and up to a stick is necessary!!) and cover 'em in sauerkraut.

3. Cover and simmer (not boil!!) at least an hour but you can simmer up to 3 hours. The key is to slowly simmer them here.

4. Serve on a soft roll or buns (I LOVE Bunny Buns with brats) with ketchup and mustard.

Can serve (actually, SHOULD serve :D ) with Homemade Coleslaw and Potato Salad, and potato chip.

Tootsie

09-29-2006, 11:00 AM

Milwaukee-girl born and raised here - this is how I do da' brats :lol: :

1. Grill Johnsonville Brats - the plain ole' Brats, not the Beer and Brats kind. Don't worry about making sure they are fully cooked at this point - you really just want to grill them for the grilled flavor and overcooking here makes them lose all the good juice.

2. Either on the stove or in a pan that you can place directly on the grill, add brats, a can or two of beer (depending on how many brats you are cooking), LOTS of sliced onion, a few cloves of sliced garlic, butter (at least 1/2 stick and up to a stick is necessary!!) and cover 'em in sauerkraut.

3. Cover and simmer (not boil!!) at least an hour but you can simmer up to 3 hours. The key is to slowly simmer them here.

4. Serve on a soft roll or buns (I LOVE Bunny Buns with brats) with ketchup and mustard.

Can serve (actually, SHOULD serve :D ) with Homemade Coleslaw and Potato Salad, and potato chip.

oh, thanks for the extra info! these are so delicious!!! I never even knew what a brat was until our friend showed us the light. I think the beer, onion and butter brew is what really makes them yummy.

I forgot about the coleslaw part (I usually skip this, but I'm sure its yummy). potato salad as a side is a must!!! I need a good potato salad recipe - anyone??

It makes total sense to grill them just for grilling flavor, and not all the way since you want to simmer them in the brew!

we always soak them in water first because that is what were taught. I've learned that many meats, especially sausages and poultry, need hydration before you do anything to it - it really makes a difference (meats lose their natural hydration by the time you get them). but in this case, you are hydrating them after grilling, so that may be all you need... we'll do this next time for sure.

Mango

09-29-2006, 11:17 AM

:roll: It's still chicken soup for me, sniffle, blow, achew.:(

Tootsie

09-29-2006, 11:23 AM

:roll: It's still chicken soup for me, sniffle, blow, achew.:(

Bless your heart and God love ya!

maybe you can have a cup of the beer & butter & onion brew...??? if that don't heal ya, I don't know what will!!!

eat a cheeseburgers, fries and a coke. that always helps me a lot.

Mango

09-29-2006, 12:00 PM

Bless your heart and God love ya!

maybe you can have a cup of the beer & butter & onion brew...??? if that don't heal ya, I don't know what will!!!

eat a cheeseburgers, fries and a coke. that always helps me a lot.

You're right :idea: Boiling some brats in brew may not cure me, but it sure might make me feel better. ;-) :lol:

luvthebeach

09-29-2006, 06:20 PM

You're right :idea: Boiling some brats in brew may not cure me, but it sure might make me feel better. ;-) :lol:

....or you can just forget the brats and drink the brew!:floor:

Hope you feel better soon Mango!

BeachSteelers

09-30-2006, 11:11 AM

IndigoJill, I like the way your recipe sounds will do next time. Favorite Mustard?

Tootsie

09-30-2006, 12:12 PM

Here is my trial recipe...welcome to suggestions or other ideas...Ali's casserole sounds good as well.

I had two servings of cooked grits....just the recipe on the box.
Saute tasso for a few minutes to heat. Added a little while wine to deglaze the pan. Slowly added about 1/2 cup of cream and cooked till it thicken, then added the grits. Salt and pepper to taste.

Below is a good sounding recipe from Emeril...cannot go wring when adding white cheddar cheese IMO. I would decrease the amounts to make less.

Creamy Stone Ground Grits:
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.

[quote=iwishiwasthere;152902]

Below is a good sounding recipe from Emeril...cannot go wring when adding white cheddar cheese IMO. I would decrease the amounts to make less.

quote]
IWIWT....Add some cream cheese and you are in business!!!
I make my grits...then make my shrimp sauce...add the two together...whip egg whites until they are stiff...fold them into the grits...gently place the mixture into a well greased, deep casserole dish...bake for 20-30 minutes...comes out perfect...and stays fluffy for a long time...the grits don't get hard...Jpreus...your guests will LOVE this! Money back guarontee...whooo wheee!:biggrin:

thanks for the recipes. I gotta try this very soon. I adore grits, especially for dinner!!!