Barb L.
Master Chef
Will be grilling steaks, baked potatoes, corn on the cob, salad and garlic bread. Later will be - ice cream sandwich dipped in crushed peanuts -
BOLOGNESE sauce recipe? like the ones at La Scala - Home Cooking - ChowhoundRegallion said:Some kind of spag-bol.
legend_018 said:At some point today or at the latest tomorrow morning, I need to make the company bean salad posted on this site and much raved about. I'm bringing it to a cookout tomorrow afternoon. I've been keeping it in the back of my mind.
LEFSElover said:so tonight it's orange juice marinated macadamia nut encrusted baked Orange Roughy with riced potatoes w/ dulce creme bleu cheese floating through, brocco-flower chunks in evoo/butter/garlic/rosemary < baked/roasted, tomato slices with yard basil and Tuscan balsamic drizzler, strawberry shortcake cause frozen there are already made biscuits and the berry's are plentiful in the back yard and the snails know that .
Now for a question. YT wants the recipe for the anchovey/garlic compound butter from Kades.
That made me think of a recipe for Roasted red pepper compound butter as served at a restaurant in Friday Harbor, San Juan Islands, Washington. When dining there, it's brought out as a invitational bite or welcome with their bread. I asked while there for the recipe. Nope. I sent a written request, nope. I tried to do it @ home, wet and runny, not the consistency of butter.
If you're a master of compound butters, could you try to walk me through it. I know the peppers contain much liquid, but how do you get that out so the butter stays butter consistency with the color and flavor of the roasted peppers and garlic? Oh, maybe sun dried roasted red peppers. HELP and TIA
Great TGIF to you all!
PA Baker said:Amy, that sounds like a great hot weather menu!
After the week we've had, I'd like to say we're eating out--we're all beat!-- but since pay day is a week away yet, I'm making fried rice with the chicken and all of the veggies I have left over in the fridge. I'll make sure it's an extra-large batch so that I can have the cold leftovers for lunches!