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Old 01-25-2015, 11:12 AM   #1
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Sunday dinner? 1/25/15

Sunday dinner is started. My wife's sister is visiting their Dad ( he lives about 3 iles from us) and they are coming for dinner after church. I've already got the dough rising for a cheddar and jalapeno focaccia. That will be served with country style ribs (one my father-in-law's favorites), and thin green beans, blanched, then sauteed with garlic and black truffle oil.
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Old 01-25-2015, 11:22 AM   #2
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Originally Posted by RPCookin View Post
Sunday dinner is started. My wife's sister is visiting their Dad ( he lives about 3 iles from us) and they are coming for dinner after church. I've already got the dough rising for a cheddar and jalapeno focaccia. That will be served with country style ribs (one my father-in-law's favorites), and thin green beans, blanched, then sauteed with garlic and black truffle oil.
Getting ready to start the spicy tomato sauce for andouille gnocchi. Your focaccia sounds great.
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Old 01-25-2015, 11:33 AM   #3
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Getting ready to start the spicy tomato sauce for andouille gnocchi. Your focaccia sounds great.
I made the dough with an infused Tuscan Herb EVOO. First time I've used it, but I'm thinking it should be pretty tasty.
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Old 01-25-2015, 11:51 AM   #4
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Originally Posted by RPCookin View Post
Sunday dinner is started. My wife's sister is visiting their Dad ( he lives about 3 iles from us) and they are coming for dinner after church. I've already got the dough rising for a cheddar and jalapeno focaccia. That will be served with country style ribs (one my father-in-law's favorites), and thin green beans, blanched, then sauteed with garlic and black truffle oil.
that sounds amazing, I am a cornbread and ribs guy, but that does sound tasty, good job, is that a meal you make often or first time for it?
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Old 01-25-2015, 12:01 PM   #5
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I made the dough with an infused Tuscan Herb EVOO. First time I've used it, but I'm thinking it should be pretty tasty.
My wife makes a killer focaccia, topped with olive oil, sea salt and fresh, chopped rosemary.
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Old 01-25-2015, 12:50 PM   #6
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that sounds amazing, I am a cornbread and ribs guy, but that does sound tasty, good job, is that a meal you make often or first time for it?
The first time for this combo, but I've made all of them before.

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My wife makes a killer focaccia, topped with olive oil, sea salt and fresh, chopped rosemary.
That's the traditional way to make a real Italian focaccia. It's very good served traditionally with herbed EVOO for dipping. I like it that way too when I'm having an Italian dinner.

I tend to to just top it with whatever comes to mind for other types of meals, and it makes really good sandwiches too. I use Chef John's basic recipe
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Old 01-25-2015, 02:07 PM   #7
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No Scots around here? It's Burns Night - no-one with haggis 'n' neeps 'n' tatties on the menu?
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Old 01-25-2015, 02:45 PM   #8
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No Scots around here? It's Burns Night - no-one with haggis 'n' neeps 'n' tatties on the menu?
There's a local Scottish society putting on a Burns dinner locally, but I don't know many people of Scottish descent. I really don't have a desire to try haggis
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Old 01-25-2015, 02:47 PM   #9
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You may have my haggis, MC, even though I'm part Scottish.

I'm making a big pot of chili
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Old 01-25-2015, 04:10 PM   #10
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From the "Gourmet" aisle!



A salad and a piece of fried haddock with some homemade tartar sauce
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