Labor/Labour Day Dinner 9/2/13

[CatPat]

Not the frogs, uhmm, they're missing their legs! Lol!

Yes. Their legs are inside of pacanis's freezer. But not for too long.

~Cat

 

[Alix]

Sunday gravy here too. I roasted a bunch of our tomatoes, onions and garlic yesterday evening and today it is sauce. I'm still trying to decide what noodles to serve with it.

 

[pacanis]

Yep. The frog legs are in that big storage space in the sky... my tummy

 

[CarolPa]

Sunday gravy here too. I roasted a bunch of our tomatoes, onions and garlic yesterday evening and today it is sauce. I'm still trying to decide what noodles to serve with it.

I wish I knew how to make sauce like that. I never tried with fresh tomatoes. The best I can do is use tomato sauce and paste. At least it's not Ragu!! LOL

 

[GotGarlic]

I wish I knew how to make sauce like that. I never tried with fresh tomatoes. The best I can do is use tomato sauce and paste. At least it's not Ragu!! LOL

Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers

 

[pacanis]

Did BT's use fresh tomatoes?
I made one of his recipes once and it called for canned.

 

[GotGarlic]

Did BT's use fresh tomatoes?
I made one of his recipes once and it called for canned.

Maybe so. Maybe Alix will post her recipe I think an equal amount of fresh could be substituted, though. Roasting tomatoes is just like roasting anything else. 425 degrees for 10-15 minutes for tomatoes.

 

[CarolPa]

Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers

Uh Oh. I think you're telling me that because my husband won't eat them. LOL

 

[CWS4322]

Michael Smith’s Grenadian Caramel Nutmeg Chicken | Reader's Digest Open Kitchen

I don't have any rum, so will have to skip that (sigh). I am also using chicken thighs.

with a bunch of veggies from the garden on the side.

I didn't like this--I found the nutmeg was bitter. Could have been my nutmeg. So, I added some honey, garlic, habanero hot sauce, grated fresh ginger, hoisin sauce, cinnamon. After I removed the chicken, I thickened the sauce and added the juice of one small lime at the end. That was much better. So I changed a Grenadian recipe to one with Asian overtones. I also had kimchi as a side.

 

[CarolPa]

Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers

I found a really long thread about spaghetti sauce and Buckytom had his recipe there, along with many others, lots of tips, variations. The best thing I learned was to simmer the sauce without a lid to thicken it. My step-son came to live with us when he was 11. His mother and maternal grandmother were Italian and he loved their sauce. One time he asked me if I could make thicker sauce, but I told him I didn't know how to make it thicker. Now he's 47, and I'm just learning how to make it thicker. LOL I also liked the idea about cooking the meat in milk instead of just browning it. Never heard of that before.