This is a very old family recipe called chili sauce, a misleading name. Take two dozen tomatoes, 4 or five large onions, 4 large bell peppers, 3 or 4 “long hot peppers,” 1 3/4 cup of cider vinegar, 1 1/2 cups of sugar, 2 tsp. of cinnamon, 1 tsp.each of ground cloves, ginger, and allspice, 1/4 tsp. of cayenne, 1/4 cup of salt 2 tsp. whole black peppercorns. Dice the vegetables, add everything else, and simmer about four hours. I ground the pepper coarse. Can in jars.
One of my favorite burgers is mayonnaise (Duke’s or home made) on one side of a griddled brioche bun, Dijon on the other side, a slice of sweet onion, and a MR burger topped with chili sauce. It is even good with a vegetable burger, but 80/20 is the best. I use cheese, too. American. Sprinkle with steak seasoning or Lawry’s salt.
My favourite fish. If ever, I even think of regretting leaving London I remember my new local fishmonger regularly has this and other great stuff.
A big benefit of moving to the coast. I don’t recall seeing John Dory in a London fishmongers in the 25 years I lived there.
They are in the convection oven, tossed in olive oil, herbes de Provence, and garlic pepper. The alkaline boil made a lovely slurry on the potatoes. I chose russets.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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Faux lobster rolls inspired by @Saregama on the Trader Joe’s hacks/easy meals thread. I used pink Patagonian shrimp in brioche hot dog buns and dressed them in melted butter, chives, mayo, celery, lemon juice, celery salt, and seasoned salt and black pepper. Very good, very economical, and very easy. A dash of ground cayenne next time.
No on the par-boiled, and time/temp was 350° at regular oven setting for about 25 minutes, turning in the oil a couple of times, and then switching it to convection for the last 15-20 minutes, turning the taters 1 more time.
Haircut (and Errand) Day is always so much better when we have pleasant weather. Which we do from Friday through Sunday!
Errands were ALL over the place, (for those in MA, I hit up Woburn, Reading, Stoneham, Arlington, Burlington, Billerica and finally my own town, Tewksbury, as the last stop) but I was home by 3pm.
I’m participating in the cooking challenge to make a recipe from your many cookbooks, online cookbooks, or subscriptions (that I started! ) here on Hungry Onion, and found this perfect recipe to go with the scallops from Wegmans and the fresh COTC from my local farmstand. Cut the recipe in half, and sprinkled fresh minced parsley on top.
I received this cookbook as a Christmas gift from a coworker (along with a nice bottle of their wine!) years ago but never made anything from it. So the challenge was perfect for me to start opening these books in my bookcase and start using them!
Oh…and I didn’t use a more expensive Cakebread Cellars Chardonnay. But I used a nice buttery CA Robert Mondavi Vint Chardonnay that worked quite well for cooking and libationing.
A recent freezer inspection revealed that we still have two boxes of ricotta ravioli from Talluto’s in Philly, and since we’ll be having regular access to that shiznit very soon I thought we should probz start eating them. Made a fresh tomato sauce with just a touch of garlic, a little frozen & fresh basil, and melted anchovies. And yeah, I apparently was feeling Zen enough today to go through the PITA of skinning them, because I find the skins off-putting.
Not too much of a hassle really, although I did not use the trick a favorite chef shared with me: throwing them in the fryer briefly. Apparently, the skins pop right off. Well, after the crosscut and 1 min in boiling water it was NBD, either
As per my PIC’s request, our app was a shrimp cocktail with casa lingua cocktail sauce — I added a little kewpie in an attempt to temper it as it turned out hot AF…. that habanero paste came out faster than expected. Oops.
I used up the last of the wild-caught Argentinian red shrimp. While I enjoy their flavor, I prefer a snappier texture for cocktail shrimp. Maybe they’d be better suited for a seafood salad, or tod mun goong. Easy side of arugula with a very lemony dressing & fresh grated parm for green stuff.
Getting these nachos for the second time this week from Bolt Brewery (India St., San Diego). Delightful! The not pictured potato skins and jalapeno poppers were good too!
Finnish salmon soup, with the last of the 2023 sockeye belly flaps from the freezer. Tarragon and chive cat-head biscuits served with a compound herb butter.
Leeks, scallions, carrots, spuds, peas, and herbs from the garden.
We enjoyed another outstanding dinner at James on Main, in Hackettstown, NJ, including foie gras; pan roasted halibut; beef brisket ragu; shrimp aguachile; moules frites with a saffron, white wine, and garlic dijon sauce. We also had a fantastic duck and pork sausage tortellini with sweet corn velvet, wood fired summer squash, Calabrian oil that I forgot to photograph It all went great with an excellent cabernet and Zinfandel.
Thanks to those of you with the pasta extruding machine sharing your experiences, we’re really loving ours. We made some lo mein-ish noodles tonight with some appropriately spiced sausage we got from a butcher box delivery, to which we added spinach and topped with some chopped tomatoes from the garden, scallions and sesame seeds. The 8 year old is still loving homemade penne.
Pizza Saturday
1st pie . Base of Ricotta and pecorino . With lemon zest . Topped with rolled up cantaloupe and zucchini blossom accent . Along with prosciutto.
2nd pie . The Margherita . Cheers
Your pix are always so beautiful. I live vicariously. And how it is that you and Mrs. P do not tip the scales at 400 pounds a piece is a real testament. Or perhaps you both run marathons when not consuming those gorgeous meals…
I’m in Staunton, VA, on my way to a bike trip in WV. Dinner was at a diner right down the hill from my hotel. There are definitely better places in Staunton but I didn’t feel like getting back into my car. Also, I had a bit of a craving for an old fashioned American salad bar. So dinner was a big plate of salad bar fare plus a baked potato. Satisfying! Pic from stock, too many people at mine to get a good view.
) here on Hungry Onion, and found this perfect recipe to go with the scallops from Wegmans and the fresh COTC from my local farmstand. Cut the recipe in half, and sprinkled fresh minced parsley on top.
It all went great with an excellent cabernet and Zinfandel.
