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Old 05-22-2016, 05:14 PM   #1
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Dinner Sunday 5-22-16

Another day on the BGE, set for indirect smoking at 325F. These are the starters.




Call them what you wish, ATBs, poppers or A-Bombs. These are cored and stuffed Japs! The stuffing was cream cheese mixed with sharp cheddar, chili powder, Spanish chorizo (some fat rendered and blitzed in the food processor) and wrapped in bacon. Put on the Egg prior to the main event, to follow.

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Old 05-22-2016, 05:22 PM   #2
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It looks absolutely to die for. I'm still working on left overs. I can't cook more stuff if I don't have room in my freezer to store it. Tonight it's Chicken Masals. I still have Cagun seafood gumbo and corned beef and a serving or two if Jambalaya to eat up before I can have fun making something new. I wish I could eat more but I can only eat when I'm hungry and that's only once a day.
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Old 05-22-2016, 05:28 PM   #3
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Dinner Sunday 5-22-16

Those look awesome, Craig! Liz, I totally understand the leftover problem. I can't seem to be able to cook for two, I have to cook for eight. Six of whom aren't here, and never have been.

DH bought some expensive but mediocre cherries yesterday, so I'm thinking I'll make some chicken cherry salad.
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Old 05-22-2016, 05:31 PM   #4
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Lookin' good, Craig. ABTs are a favorite. I'll have to make some this weekend. I'm planning on smoking a chicken then. Gotta get you greens to stay healthy.
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Old 05-22-2016, 05:34 PM   #5
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Tonight I'm trying a variation on an old standard. We both like a chicken dish with Kalamata olives, pickled pepperoncini, shallots and white wine. We usually have it over white rice but I thought I'd try it as a pasta dish with penne.
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Old 05-22-2016, 06:00 PM   #6
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Decided to have a lazy day since the weather is finally cooperating and I want to spend some quality time in the studio with Sally and Bella, so I made chicken "something" in the crock-pot.

I sauteed some chopped onion and minced garlic in olive oil, then browned some chicken thighs and put everything into the crock-pot. I had a partial jar of Ragu spaghetti sauce in the refrigerator so I mixed it with some red wine and let 'er rip all afternoon.

We're going to have next to the last of our canned Italian green beans along side and a bit of fusilli pasta for the sauce. Still have birthday cake left for dessert.

I'm sure we'll be adequately sated and have some left for tomorrow...at least that's my plan because tomorrow's supposed to be as nice, if not nicer, as today. I hear flower-planting calling me.
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Old 05-22-2016, 06:13 PM   #7
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the finished chicken breasts.


The finished plate with horseradish potato salad.

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Old 05-22-2016, 06:22 PM   #8
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Quote:
Originally Posted by Andy M. View Post
Tonight I'm trying a variation on an old standard. We both like a chicken dish with Kalamata olives, pickled pepperoncini, shallots and white wine. We usually have it over white rice but I thought I'd try it as a pasta dish with penne.
I'd like your recipe if you don't mind. I don't think that pepperocini is available to me either pickled or otherwise but I might find a substitute for it. Just them mention of Kalamata olives makes me salivate. I eat them out of the jar but have only cooked with them once.
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Old 05-22-2016, 06:41 PM   #9
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I had planned to make a cheeseburger, to use up a 6 ounce portion of ground sirloin. When I opened the refrigerator door I spied half of a green pepper that needed to be used up and 3 dilapidated looking baby bella mushrooms. I rummaged around a little more and came up with the ingredients to make a small batch of Andy's ACS.

Delicious, thanks Andy!!!

The recipe was originally posted back in 2006, do a search on thread titles, key word Slumgullion to see the entire thread!

Andy's AMERICAN CHOP SUEY

1 Lb Ground Beef
1 Ea Onion
1 Ea Green Pepper
2 Cl Garlic
3 Tb Tomato Paste
28 Oz Canned Tomato
½ Lb Elbow Macaroni

Brown the beef in a sauté pan over medium high heat. Remove it from the pan. Pour off all but two tablespoons of fat.

Sauté the onion, pepper and garlic in the remaining fat until softened.

Add the paste and sauté for an additional 3 minutes.

Add the tomato and the meat to the sautéed vegetables. Simmer for 15-20 minutes.

Prepare the pasta according to package directions.

When the pasta is cooked, drain off the water and mix the pasta with the vegetable and meat mixture. Cook together for 2-3 minutes to allow the flavor of the sauce to cook into the pasta.

Serve with grated cheese.
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Old 05-22-2016, 07:55 PM   #10
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Here you go, Liz. I've included a picture of the peppers I use. Any vinegar peppers will do. We usually serve it over rice but tried penne pasta instead tonight. think I prefer the rice.

CHICKEN WITH PICKLED PEPPERS

2-3 Ea Boneless Skinless Chicken Breasts
3-4 Tb Olive Oil
2 Ea Shallots, sliced
4 Cl Garlic, minced
½ C Pepperoncini, sliced
½ C Kalamata Olives
¼ C Juice from the Pepper Jar
½ C Dry White Wine
1+ C Chicken Broth
1 Tb Flour
TT Salt and Pepper

Cut the chicken into cubes and season with salt and pepper. Brown the chicken pieces in olive oil over high heat, remove to a plate.

Add the shallots and garlic to the pan and cook for about a minute.

Add the peppers and cook for 30 seconds.

Add the pickle juice and reduce by half.

Add the white wine and reduce by half.

Add half the chicken broth, olives and chicken. Simmer until the liquid is reduced by about half.

Make a flour slurry with some of the broth and stir it into the pan and bring to a boil for 2-3 minutes.

Check and adjust seasoning if necessary.

Add more broth to adjust the thickness to your liking.
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