What's cooking? part 4

Funny this came up, ive been thinking of gettin' a simple pot and fyer basket set again! I want to make potato scallops (dunno if theyre a thing outside of aus/UK?) but then I had this idea.... CELERIAC SCALLOPS.

I had some leftover pinto beans in the fridge, not getting any fresher or younger -- thread inspired me to cook them down/mash them and make a couple of tacos of beans/onions/tomatoes/cheese and some really hot jalapeno ketchup that my mother bottled last month. That ketchup is hair-raising stuff, and delicious.

I'm so about black beans and pinto beans lately, I want to eat them all the time (and often do)

Yo quince, Bittman's refried beans recipe says you can use butter and OMG SUCH FLAVOR!! Everyone I serve them to wigs out.

Sauté some garlic in that shit first and you are golden.

What sort of oil should I be frying the mac in? Canola is fine, right? I am not going to get spendy w this tbh

Canola's fine.

Totally fine. Or veg, or peanut. Or Crisco. Or lard--what the hell you're frying mac and cheese!

Just told spouse I'm gonna make him refried beans with butter and he has agreed to be my spouse for another year :)

Tonight: carrots I GREW MYSELF TYVM with brussels sprouts; blanched v lightly, shredded, then tossed with walnut oil, lemon zest&juice, toasted walnuts, and walnut oil! With grilled salmon! Am I f'n paleo tonight or what? Oops also roasted potatoes with rosemary and garlic.

suspicous of brussels sprouts but applauding you anyway bc it sounds muy tasting

tasty not tasting

Okay so: mac turned out eh but the frying process went WONDERFULLY!! If anything the oil may have been a bit too hot bcz it browned up in like 30-45 sec, and the mac inside was not as hot as I'd hoped. My downfall was a) the mac, though refrig'd, did not really want to stay in nice neat little chunks, and also the panko needed salt. That aside it was awesome, and the rest of the oil was strained and put in a bottle and is in the fridge awaiting the other half of the leftover mac.

yeah sounds like the oil was too hot.

try freezing the mac another time, and maybe try smaller squares, or even balls. they'll cook in about 5 minutes or so.

I'm going to have to try it now, you've made me hungry!

don't usually ask but i have a large bowl of tomato/avocado/lettuce salad in my fridge, which i used at lunch today and when i came in last night. and i can't figure out what to have with it, i am thinking meat or fish, i mean, i guess anything would go with it really but anyone got a good idea, plus a dressing perhaps?

i'd throw some (protein of your choice) in there, top with some tomatillo salsa and lime juice, and eat.

i would also add hot sauce but i am a savage

hot sauce on all things

Grilled chicken with a lime/chili dressing.

make it look like a crime scene is my general motto
http://farm9.staticflickr.com/8041/8056596888_ccbc470e30_n.jpg

OMG that looks SO FREAKING GOOD

is that tapatio?

cholula?

on a spinach quiche garnished with avocado

it's the TJ's jalapeño hot sauce on a spinach quiche garnished with avocado

not quiche actually -- tortilla

did you make tortilla w/ potato, onion and egg?

i just used a tortillera to make a spinach tortilla (afaik a generic name like frittata or omelette)

like this?

http://spanishfood.about.com/od/tapas/r/tortilla.htm

yup only it's single-serving size!

i freaking love those, never tried making it single serving size, always make mine pie-sized

mine looks like this only the sides are squared off and it's orange
http://ic.pics.livejournal.com/leonskitchen/29576498/25204/25204_320.jpg

i like the single serving size because it's way easier to flip and also mr doesn't like little egg rounds as much as i do so usually i am just making one for me

yummy impromptu "whats in the fridge/pantry" dinner

ground turkey, threw in some dijon made into patties & grilled

sauce for patties of avocado & greek yogurt

kale braised with tomatoes & black beans

yummo!

We're having a small party today to celebrate August's baptism so I'm going to grill pork tenderloins! I'm going to make vegetable kabobs with portabellas, onion, squash etc. Also roasting potatoes. Trying to figure out a dry rub and is searing the tenderloin important before I put it on the grill?

Smoked salmon salad (a la tuna salad) using the last jar of salmon from my parents' last trip to Alaska. Salty, yow!

The searing can/should be done on the grill; no need for separate step. Kabobs sound great. Tenderloins benefit GREATLY from a seasoned brine + dry rub.

Any suggestions for making yellow summer squash someting other that totally fucking boring?

My stepmom used to make a casserole of yellow squash, sweet onion, and carrot baked in sour cream (or possibly cream cheese, but probably sour cream) with a buttered bread crumb topping.

I like cooking squash how my grandmother would, which is slicing the squash in inch size chunks, adding a little onion and butter then slowing cooking the squash down removing most of the water until it's almost a pulp. Add lemon juice and dill.

It's like caramelizing squash, you really want it slightly blackened it parts.

this works pretty good with summer squash and tastes amazing

http://lidiasitaly.com/recipes/detail/895

That does sound great, never thought to use saffron in squash or , never toasted saffron either. And what does zucchini flowers taste like??

tastes kinda floral, i guess

but not so different from spring greens either

i cut down the cheese and egg when i make that btw

Ha! I don't think I've ever use flowers of any kind in cooking. I decided to scratch the kabob idea and instead I put everything in the dutch oven, zucchini, squash, mushrooms, red onion, and potatoes with a fig walnut glaze. Not sure how it will turn out. Think I might roast peaches to serve with the pork.

Not a huge fan of yellow summer squash but I do love it stir fried with thin slices of chicken in black bean sauce with lots of garlic.

RIP beloved flower pepper ;_;

Like joygoat, I find yellow squash completely uninspiring (not to mention undelicious); it so happens that I have sour cream on hand and can give it ago a la Mama Jaq! Jaq, if you have more details of that recipe, please post them!

Squash pulp and saffron squash also sound like good ideas, but this sour cream ain't gonna eat itself, etc.

two of my favourite squash recipes:

layers of paper thin yukon slices and squash, gratin-style, tossed with lots of pesto, topped with breadcrumbs

squash and petite peas risotto with cheese and fresh basil

quincie, I've sent her a message. I thought it might be in the church cookbook my grandmother gave me (in 1986!), but no. I don't remember any cheese in it (or thyme), but this one might be close: http://therunawayspoon.com/blog/2010/07/summer-squash-casserole/