Only 21 hours before the party and I think we are set. I finally made it through 18 years of pictures, I had been delinquent for the past 10. But that’s not why you are reading this, today I finished the cole slaw. I did two quintuple batches and ended up with 3 full trays. I didn’t want to have the veggies around for long so my mom and I picked those up this morning: 10 heads of cabbage (9 green and 1 red), 10 bunches of green onions, and 2 lbs. of carrots. When we got home we cleaned them all and peeled the carrots.
Then we went to work on slicing the green onions and shredding the the cabbage and carrots in the food processor.
I placed each batch in my large bowl and added half of the dressing I made the other day. As always, I seasoned well with salt and pepper. Stirring was a little bit fun, but I managed to keep it all in the bowl. I followed it with the other half of my ingredients and ended up with 3 trays which are now in my MIL’s fridge since I ran out of space.
My mother arrived yesterday to assist and also brought home-made rolls, ~17 dozen. She made them in large batches too and while time-consuming, it is simple to make good bread. The start is active-dry yeast, proofed with a bit of sugar and warm water until it’s frothy. This gets stirred into flour to make a sticky dough, then kneaded with even more flour until smooth.
Then you let it rest to rise for about 1½ hours (still using the same bowl that she used when I was a little girl).
After it’s risen you punch it down, let it rest briefly, shape it into rolls, and then let them rise again before baking them.
I’m so excited to enjoy one of these with a bit of butter.
I also have signs made, soda chilling, and they put up the tent today. I’ll have one more post tomorrow on the outcome, let’s hope the storms miss us!
Today I made the glaze for the ribs after removing the last of the fat from my collected drippings.
To my concentrated drippings I added the rest of my cheap balsamic vinegar (yes, cheap, only suitable as a marinade and for concentrating). And an equal part of water with 2 cups of dark brown sugar and proceeded to further concentrate the glaze.
After a couple of hours I had a thick vinegary sauce.
I also whipped up the dressing for my cole slaw that I’m planning to make on Saturday morning, since it is always better if you make it a day in advance. The dressing is very simple; I prefer a vinegar base to a creamy sauce. Sugar, vinegars (white wine, red wine, apple cider, and raspberry because I ran out of the red), and oil go into the blender.
This will keep in the fridge easily.
We’ve also been trying to minimize other food in the fridge, so have been keeping dinners simple this week: M-pizza, T-brats, W-sushi, and my hubby suggested cold cuts for dinner and my grad has friends over so I whipped up my version of Italian subs. It is fresh baguette, olive oil, olive tapenade, Prosciutto, hot capicola, peppered salami, fresh mozzarella, and basil.
When I made my menu this past week, the one thing I wanted on it was burgers; it’s finally gotten cold here in Michigan and neither the grill nor I are fond of it. My husband got me a cast iron grill pan for Christmas so it was time to break it in. I really have been trying to add more salads to our meals and with burgers in my head my thoughts when to other summer favorites. Asian Cole slaw came to mind; I haven’t had it in years since that little packet of “seasoning” is horrible, all salt and preservatives. I decided that someone must have solved this dilemma and set to finding an alternative.
I’m very thankful for another blog I came across, GimmeSomeOven; she solved it. I only made one intentional change: bagged Cole slaw kits don’t look appetizing to me so I shredded cabbage and carrot. I also made an unintentional change, I forgot to add the edamame in my haste.
Last, I had some leftover mac & cheese, that I modified when I made it. It was a stir and serve type of recipe and I strongly favor baked macaroni and cheese; at least in this house no one complained.
I told the boys I wanted bacon burgers and asked if they had any opinions, I got one, “can we add green onions and pepper jack cheese too?”
I started with the peppered bacon; I bake it to avoid the mess. Lay out in a single layer, place the tray in a cold oven, set the oven to 400, and bake for 12-20 minutes depending on the thickness.
Then I formed the burgers, after a quick peek in the fridge, I put salt, pepper, garlic powder, chopped green and red onions, and barbecue sauce in them.
I then set to making the slaw, starting with the dressing:
And toasting the noodles and almonds for a nice crunch. I tossed it just before we ate.
I’ve started sharing rides with another family for my son’s Wednesday training, and it has given me more time to do more for dinner. When I planned the menu, I came across a recipe for Caramel Chicken, it’s not as sweet as the name implies; the vinegar, garlic, and ginger add a bit of spice and tartness that makes it delicious. Rather than the asparagus I had on my menu I remembered that I still had some extra cauliflower and broccoli in the veggie drawer which I cut up and roasted. Roasting broccoli and/or cauliflower is fairly easy, on a rimmed cookie sheet drizzle with olive oil, season with salt and pepper, then add you flavor of choice (I squeezed half of a lemon over the veggies). Bake at 400°F for 20-25 minutes.
By far the easiest meal on the day of eating; I made it on Sunday. I definitely recommend making this in advance, the potatoes help to thickest the soup as it rests in the fridge, and the flavor become richer. Mine didn’t have any fat to remove, but as I’ve mentioned before, I trim my beef really well.
Crunchy Asian Ramen Noodle Salad
Prep 10 mins ∙ Cook 10 mins ∙ Makes About 8 servings ∙ Source Gimmesomeoven.com
½ cabbage, shredded
½-1 cup carrots, shredded
2 (3-ounce) packages of ramen noodles, crumbled (discard the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
½ cup thinly-sliced almonds
½ cup thinly-sliced green onions (scallions)
Asian Vinaigrette Dressing
⅔ cup vegetable oil
⅓ cup honey (or agave)
⅓ cup rice wine vinegar
2 teaspoons soy sauce
¼ teaspoon sesame oil
pinch of salt and black pepper
To Make The Salad:
(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit.)
To Make The Vinaigrette:
Whisk all ingredients together until combined.
Green Chile Macaroni & Cheese
Prep 45 mins ∙ Cook 30 min ∙ Makes 4-6 ∙ Difficulty Medium ∙ Source Food.com | Roaring Fork Restaurant
3 fresh poblano chiles, 1 chopped
2 tablespoon olive oil
½ cup chopped red bell pepper
½ cup chopped red onion
4 garlic cloves, minced
1-1½ cup fresh or frozen corn kernels
½ cup heavy cream
1 lb. macaroni, cooked
4 cups grated cheese (mexican, cheddar)
salt, to taste
ground black pepper, to taste
Panko, for topping (optional)
1. Char 2 poblano chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
2. Heat oil in heavy large saucepan over medium-high heat. Add chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minute.
3. Add cream and chile puree, bring to boil. Add cooked macaroni and grated cheese. Season to taste with salt and pepper. Pour into a 9×13″ pan sprayed with nonstick spray and sprinkle with panko. Bake for 30 minutes at 350°F.
Makes 4 ∙ Source Bonappetit.com
2 tablespoons vegetable oil
2½-3 pounds skin-on, bone-in chicken legs and thighs
8 garlic cloves, peeled
⅓ cup (packed) light brown sugar
¼ cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
3 scallions, thinly sliced
Cooked white rice (for serving)
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic.
Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
Irish Beef Stew
Makes 4 to 6 servings ∙ Source Bon Appétit | March 2001
¼ cup vegetable oil
1¼ pounds stew beef, cut into 1-inch pieces
6-8 large garlic cloves, minced
4 cups beef stock or canned beef broth
1 cup red wine
1 cup porter beer
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
2 pounds russet potatoes, peeled, cut into ½” pieces
1 large onion, chopped
2 cups carrots, peeled and cut in ½” pieces
2 tablespoons parsley, freshly chopped
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes.
Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.
Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.