Thread: just wanted to share tonight's dinner with you guys..

Just got back from the Greek Festival " Glendi "... Oh MY ...lamb shanks,stuffed peppers,grape leaves,spinich pie.........AND then the Desserts....to die for !!!!!!

Originally Posted by nessmuck

Just got back from the Greek Festival " Glendi "... Oh MY ...lamb shanks,stuffed peppers,grape leaves,spinich pie.........AND then the Desserts....to die for

That sir, is just wrong... Not sending any of that my way that is. A church, with a large Syrian and Lebanese population, sold Arabic food, not Greek but there are some similarities, and man oh day I learned to love their grape leaves, lamb, spinach pies, and other tasty treats. Alas have moved since then.

Roasted a whole 3 pound chicken, stuffed with fresh sage, rosemary, whole garlic cloves, onions, and lemons. Oh and about 4 tablespoons of butter in the cavity.

Originally Posted by RMarsh

Roasted a whole 3 pound chicken, stuffed with fresh sage, rosemary, whole garlic cloves, onions, and lemons. Oh and about 4 tablespoons of butter in the cavity.

There are few things that satisfy like a good roasted chicken. I like mine with a good potato gratin and a few seasonal vegetables. Looks like you got nice crisp skin there too. A meal fit for a king.

Originally Posted by OCDshaver

There are few things that satisfy like a good roasted chicken. I like mine with a good potato gratin and a few seasonal vegetables. Looks like you got nice crisp skin there too. A meal fit for a king.

Thanks! I totally agree. I got a late start, so I actually just did the chicken with no sides. It was a simple pleasure. Rustic chopped vegetables (carrots, broccoli, cauliflower and onions are my favorites) are really the only accompaniment you need.

I really like this thread, glad to see so many cooks and good food!

Originally Posted by nessmuck

Just got back from the Greek Festival " Glendi "... Oh MY ...lamb shanks,stuffed peppers,grape leaves,spinich pie.........AND then the Desserts....to die for !!!!!!

That screams for a nice pot of Tea I'm thinkin.

Originally Posted by RMarsh

Thanks! I totally agree. I got a late start, so I actually just did the chicken with no sides. It was a simple pleasure. Rustic chopped vegetables (carrots, broccoli, cauliflower and onions are my favorites) are really the only accompaniment you need.

I really like this thread, glad to see so many cooks and good food!

Simple+pleasure.......works fer me !

Alas no picture.

But last nights food was roast leg of lamb with rosemary from the garden and some garlic and served with roast potatos carrots and peas.

Geek

There is only one good thing about weather like this, and I can't wait for it to be done tonight with Sweet Corn Bread
This is a recipe for a pretty healthy Chili I made up some years ago...


Black & White Chili

In a Large Stock Pot: Medium Heat
96 oz Chicken Stock
30 oz Canned Diced Tomatoes w/ Green Chili peppers
4 Fresh Tomatoes (small Roma)

In a Large Skillet/Wok: High Heat
Combine and Sauté’ with Olive Oil season with Garlic and Chili Powder
1 Med White Onion (chopped)
1 Med Yellow Onion (chopped
1 Bunch Green Onion (chopped)
2 Lg Fresh Chili peppers (chopped)
Add as many chopped fresh peppers as are available, 2-3 each, to taste
Suggestions are, Serrano, Pablano, Anaheim, Banana, (Jalapeno or Habanera)

Once this is cooked in the skillet (Onions to just clear) add this to the stock pot and stir in …

In a Large Skillet/Wok: Medium/High Heat
2 lbs Ground Turkey seasoned with Garlic, Pepper, and Chili powder
Brown and add to stock pot
2-3 Chicken breasts (skinless/boneless) cut into 1 inch squares and prepared as above added to stock pot

Beans:
Either canned or an equivalent amount of prepared Dry beans
30 oz Black beans
30 oz Great White Northern beans
These should be added late, just as the pot comes to a low boil, if added too early, they can turn to mush, it won’t ruin the taste just the presentation…

Add Chili powder to taste, but remember the flavor will intensify as it cooks so it should be less spicy to start… For a deep subtle heat sprinkle in some White pepper, for a more intense immediate heat sprinkle in Crushed Red pepper..
Cover and allow to reach low boil stirring often..

To Thicken the Chili:
In a sealed jar (Mayo sized) mix ⅓ -½ cup Corn Starch or Masa with enough cold water to dissolve it shake well, and slowly add this to the pot while stirring,, This will thicken up of the next few minutes DO NOT add more for at least ½ hour, you don’t want to over thicken..
Let simmer for about 1 more hour before serving…

So the Chili is built and cooking down...

OMG does the kitchen smell good of course I have tears streaming down my face from cutting all the onions and peppers and browning them hehehe but they are tears of joy




wonder if it would be better with a Big-o-Fat grouse tossed in for flavor, was just walking by the back window from stirring the pot and there she was

You bag that grouse in your back yard & I'll personally notify your wife of the evil deed.

but,

if it's in the neighbor's yard or should I say,, open range,,,,,well,, it might be tasty.