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I wrote about it on this board. It was Mothers day I think. it was this spring I'm sure.

Smoked one too many chickens for a party last week end, just cut him up & made a pot of gumbo, delicious. Nice with the smokey flavor.

mixing Mai Tai's
oven smoked kalua pork ribs w/ginger, orange, toasted sesame glaze
grilled pineapples
coconut curry rice w/pineapple, vidalias & peppers
sweet butter lettuce salad w/papaya, pineapple, coconut, walnuts, red onion, orange bell peppers, & heart of palm
grilled hawaiian bread w/hot monkey love butter

Everything sounds good.

Last night I had a seared ribeye, with roasted poblano and serrano peppers and sauteed onions.

It was good.

Foppiano Petite Sirah.

JRO wrote:Smoked one too many chickens for a party last week end, just cut him up & made a pot of gumbo, delicious. Nice with the smokey flavor.

I've done this quite a few times, thanks for reminding me of that!
It's always made a really good gumbo.

Because I have a smoked duck in the freezer that probably would be better in a gumbo than plated as an entree, & the weather's cooling off . . .this is perfect timing.
The smoked duck & some oysters I think would make a fine gumbo!

Isabella Maja wrote:
The smoked duck & some oysters I think would make a fine gumbo!

I'll bring the Pinotage!

edible complex wrote:I'll bring the Pinotage!

EC what else would you serve to round out the meal?

Isabella Maja wrote:
EC what else would you serve to round out the meal?

or you serving as the meal or as a starter? here are some options to either serve as a side or a separate course:

Braised Red Cabbage
Recipe courtesy Wolfgang Puck

Serves:12 servings

Ingredients
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ginger powder
Salt and pepper
4 pounds red cabbage, cut into julienne
Directions
Preheat oven to 350 degrees F.

Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook
for a few minutes until it starts to caramelize.

Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice,
cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.

Add red cabbage and continue to cook for about 10 minutes on top of the stove.

Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust
seasoning, if necessary.


Roasted Acorn Squash and Gorgonzola Pizza
Recipe courtesy Giada De Laurentiis

Ingredients
1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Directions
Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide
half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.


German Potato Salad

8 slices bacon
3 tablespoons flour
4 teaspoons chopped onion
2/3 cup vinegar
2/3 cup water
1/2 cup sugar
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked diced potatoes
1/2 cup chopped fresh parsley

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

what time do we eat??? I'll bring a homemade wheat & molasses bread loaf w/some rum butter.

On the road, cat sitting, in Sacramento.

Had two $25.00 cards for Olive Garden, so we went there last night. Had Endless Pasta ($8.95), with Endless Sausage (+$1.95), Endless Salad Bowl (Included), and Endless Bread Sticks (Included) - see endless OG commercials currently running on TV. Also had endless lemonade.

Each time, you pick a pasta, a sauce, and sausages (2) or meatballs (2). First plate is huge, second slightly smaller. I think very few order a second, and almost no one will go for a third. Strictly a size issue - taste was fine.

Sauces have really good taste. Sausages were fantastic for Italian sausage! Another winner is the Olive Garden Salad Dressing. Light and delicious. Waiter said it ships in premixed, in large bottles.

Have been working like hell so haven't been cooking much. But the 3 day weekend and 9 yo DD's desire to learn to cook has rejuvenated me a bit. So far this evening, we have made a killer roasted red pepper and garlic hummus, chicken wings for the late game and churning now is homemade chocolate ice cream to which we will add chopped reese pb cups. Tomorrow I'm smoking ribs on the patio while it rains. Will have loaded baked potatos. Monday will be a pot of red beans. The family can eat leftovers later in the week while I'm out.

Teaching my daughter to cook and appreciate food has been wonderful!!!