catesta Posted September 21, 2008 Report Posted September 21, 2008 Pizza yesterday. One with fresh mozzarella, basil, and tomato sauce. The other topped with prosciutto di Parma. Tonight..... Soup made with a potato broth (potato, celery, carrots, tomato paste, bay leaves, olive oil, sea salt, black pepper, and the outer rind of Parmigiano-Reggiano) cooked are about an hour. Add lentils and cook for another 40 minutes, add Ditali pasta, cook 10 more minutes. Finish in the bowl with a drizzle of olive oil and a few pieces of Pancetta. Quote
bruce talbot Posted September 21, 2008 Report Posted September 21, 2008 Pesto made with the last of the basil from my garden Quote
AndrewHill Posted September 21, 2008 Report Posted September 21, 2008 Firing up the grill tonight and cooking some steaks. Quote
Free For All Posted September 23, 2008 Report Posted September 23, 2008 Grllled burgers stuffed w/blue cheese. Man, I loves me some funky cheese! Also, grilled corn & asparagus. Quote
DukeCity Posted September 23, 2008 Report Posted September 23, 2008 Grllled burgers stuffed w/blue cheese. Man, I loves me some funky cheese! Also, grilled corn & asparagus. Sounds good! We did carne adovada burritos (did a pork roast in red chile sauce in the slow cooker, then shredded it), and homemade guacamole! It was like a fiesta in my mouth! Quote
Jim Alfredson Posted September 23, 2008 Report Posted September 23, 2008 Cheese ravioli (not home-made, but still very good from a local store) with red sauce, fresh steamed broccoli and rosemary/garlic bread. I have some really nice beef tenderloins that I think I'm going to make into a medallion / mushroom sauce combination tomorrow with mashed redskins and asparagus. I'm going to attempt to re-create an incredibly tasty dinner I had at a jazz club in South Bend a few weeks ago. Quote
Jim Alfredson Posted September 24, 2008 Report Posted September 24, 2008 Well, I got home late from tuning and didn't get to the store for fresh asparagus, nor did I have the energy to make garlic mashed redskin potatoes, so I just whipped up some egg noodles for the beef medallions with mushrooms and green beans. It was still delicious! Quote
Aggie87 Posted September 24, 2008 Report Posted September 24, 2008 Looks delicious - good beer there too! Quote
catesta Posted September 27, 2008 Report Posted September 27, 2008 German sampler......Smoked pork loin, wiener schnitzel, sauerbraten and bratwurst, potatoes, red cabbage & sauerkraut served with a cold Reissdorf Kölsch. Quote
Noj Posted September 27, 2008 Report Posted September 27, 2008 Catesta is cooking at the World Wide Organissimo Conference in Austin, Texas. I can't wait. Dibs on Lon's couch. I had a nice salad with honey mustard vinaigrette and spaghetti with garlic bread tonight. Quote
catesta Posted September 27, 2008 Report Posted September 27, 2008 Catesta is cooking at the World Wide Organissimo Conference in Austin, Texas. I can't wait. Dibs on Lon's couch. I had a nice salad with honey mustard vinaigrette and spaghetti with garlic bread tonight. I ate like a pig last night. Tonight will be easy, just some pecan crusted chicken, and green beans. Quote
Son-of-a-Weizen Posted September 28, 2008 Report Posted September 28, 2008 Just filleted this Salmon that my wife caught during a fly-fishing trip to Canada (New Brunswick) on Friday. Little olive oil...little lemon...yum! Probably have it with a dry Luxembourg Riesling. Quote
Free For All Posted September 28, 2008 Report Posted September 28, 2008 Nice cutting job on the filets! That's about as fresh as it gets. I like a little fresh dill on it too. Served with wild rice and grilled asparagus, that's one of my favorite meals. Quote
catesta Posted October 1, 2008 Report Posted October 1, 2008 Grilled salsiccia sandwich. Topped with Provolone Piccante, peperoncino, lettuce and olio d'oliva. Quote
ValerieB Posted October 1, 2008 Report Posted October 1, 2008 Grilled salsiccia sandwich. Topped with Provolone Piccante, peperoncino, lettuce and olio d'oliva. that's the kind of sandwich i used to get decades ago at a little variety store on Macdougal St., located between those two great restaurants, the Minetta Tavern and Monte's!! i think i paid 35 cents for it in the '60s!! Quote
catesta Posted October 1, 2008 Report Posted October 1, 2008 Salt and pepper salmon, broccoli and grilled sweet corn. Quote
Son-of-a-Weizen Posted October 1, 2008 Report Posted October 1, 2008 A doggy bag with half a ribeye from Smith & Wollensky's. Quote
Joe G Posted October 1, 2008 Report Posted October 1, 2008 Pesto on vegetable pasta w/ chopped tomatoes. All ingredients from the farmer's market. Quote
Free For All Posted October 8, 2008 Report Posted October 8, 2008 Seafood chowder/soup with potatoes, corn, celery, carrots, onions, garlic, chicken broth, white wine, Old Bay and various other seasonings, shrimp, scallops and more clams than a Chuck Mangione record. With toasted ciabatta bread. Quote
Brownian Motion Posted October 9, 2008 Author Report Posted October 9, 2008 Curried split pea soup and spoonbread. Quote
Chuck Nessa Posted October 9, 2008 Report Posted October 9, 2008 Well, I got home late from tuning and didn't get to the store for fresh asparagus, nor did I have the energy to make garlic mashed redskin potatoes, so I just whipped up some egg noodles for the beef medallions with mushrooms and green beans. It was still delicious! You need about 800% more green beans. Quote
catesta Posted October 10, 2008 Report Posted October 10, 2008 Well, I got home late from tuning and didn't get to the store for fresh asparagus, nor did I have the energy to make garlic mashed redskin potatoes, so I just whipped up some egg noodles for the beef medallions with mushrooms and green beans. It was still delicious! You need about 800% more green beans. I think they're just a prop. Quote
Jim Alfredson Posted October 10, 2008 Report Posted October 10, 2008 Trust me, I went back for seconds and thirds of everything. I eats my veggies. My wife attempted to make calzones tonight. Didn't work out as planned, but they weren't too bad. Bless her for trying. Quote
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