What's cooking this weekend?

[Jenise]

I haven't formulated plans yet except that we're going to be around the house doing Stuff That Should Have Been Done Six Months Ago, and I have two pounds of big Mexican white shrimp I bought at Costco yesterday and some most excellent chorizo I brought back from Florida in December. Paella's talking to me....

I just finished shucking a bunch of peas. Those and some other fresh ones that are in the fridge will have to get used in something tomorrow evening. So far, that's the only plan.

One of our friends is coming over and we've put him in charge various cuts of goat on the grill, since he claims to have done this this prep previously. Plenty of sides and Indiana goat cheese from Capriole Farms in case things go awry. Looking forward to this as I have never had goat meat.
'Winger

No cooking here tonight. We're going to an under-the-radar supper club.

One of our friends is coming over and we've put him in charge various cuts of goat on the grill, since he claims to have done this this prep previously. Plenty of sides and Indiana goat cheese from Capriole Farms in case things go awry. Looking forward to this as I have never had goat meat.
'Winger

One of my friends picked up a goat leg from a local producer last week. He said it came out beautifully. Hope yours works out as well.

Last month I cooked 40 lbs. of BBQ chicken for my son's bachelor party. I bought leg quarters, split them into thighs and drumsticks and removed the backs, which I froze. So today I'm using 10 lbs. of backs to make a big pot of chicken noodle soup. Just what I need, as I've been fighting a bad cold for the past several days.

I have two pounds of big Mexican white shrimp I bought at Costco yesterday and some most excellent chorizo I brought back from Florida in December. Paella's talking to me....

We just walked in the door from Costco and I was so tempted to buy those Mexican shrimp, but don't have the freezer space right now. (Paella sounds like a most excellent idea.) We bought four gorgous veal loin chops instead. I will grill two of them with garlic and rosemary, and we'll freeze the other two. Len will insist we have pasta with marinara with them, although my preference would be something creamy---wild mushroom risotto or something.

My shipment of dried gourmet mushrooms came in from Oregon 2 weeks ago, and I just picked up a bottle of Chateau Semonlon Bordeaux (2007). I plan to make a wild mushroom ragout over creamy polenta to go with; (grilled flank steak for the hubby).

Marshmallow cookies, choc chip cookies, vanilla syrup and hopefully medlar jelly today (Sunday). Yesterday we made claypot orzo and lamb sausage, tabbouleh salad and pasta soup...

We are having lobster tonight. I am hoping that they are not muddy tasting like last time. It's such a beautiful day that we are going to eat outside. Can't wait!

Howie - hope you are feeling better soon!

Going to BH's house for a winetasting tonight. Alto Adige whites and Nebbiolo reds are being tasted, so the food will no doubt go with those two wines.
I probably won't cook tomorrow night either as we usually have a dock "potluck" on nice Sunday evenings and my contribution will be some carnitas I made a week or so ago and froze.
I'll start cooking again on Monday but have no idea yet what it will be.

Marshmallow cookies, choc chip cookies, vanilla syrup and hopefully medlar jelly today (Sunday). Yesterday we made claypot orzo and lamb sausage, tabbouleh salad and pasta soup...

Celia, you amaze me with your endless cooking and baking energy!

Last night was a market bought chicken cooked on their grill over huge logs of oak, Chipotle Corn and Avocado Salad. lacinato kale from my garden sauteed with fresh garlic in evoo. Tonight is leftover chicken with watermelon, sweet onion and mint salad with a vinaigrette, and grilled baby squashes with green garlic. Tomorrow night, I think a pasta is calling me.

We are having lobster tonight. I am hoping that they are not muddy tasting like last time. It's such a beautiful day that we are going to eat outside. Can't wait!

Muddy tasting? I must have missed that thread. I've encountered lots of fish with the "muddy" taste (ie. snook, catfish, sometimes tilapia) but never lobster... Maine, I presume?

Marshmallow cookies, choc chip cookies, vanilla syrup and hopefully medlar jelly today (Sunday). Yesterday we made claypot orzo and lamb sausage, tabbouleh salad and pasta soup...

Celia, you amaze me with your endless cooking and baking energy!

Ines, I have a lot of people to feed!

I bought a slow cooker today and am still waiting for my chuck steak casserole to "tenderise". Fingers crossed.

We are having lobster tonight. I am hoping that they are not muddy tasting like last time. It's such a beautiful day that we are going to eat outside. Can't wait!

Howie - hope you are feeling better soon!

Thanks, Maria. Chicken soup is amazing. I finished my 3rd bowl, took a nap and when I woke I was feeling fine.I am going to have to give some of it away and freeze some, as it is a huge pot.

For us, it was a 5 lb side of wild-caught Alaskan salmon, given a light wood smoke on the grill, with smoked morels, asparagus soup and roasted fingerling potatoes. An '08 Drouhin St. Veran and an '08 Navarro Pinot Gris were sacrificed to the cause.

Mark Lipton
(staring at lots of leftover salmon -- oh, the horror!)

[Jenise]

Mark, that sounds fab. And leftover fish--cold out of the fridge, drenched in fresh lemon juice--one could live very well on that! We've only had fresh salmon once this year so far--it was stunningly costly, $25.99/lb. Can't wait to have more once the prices get uncrazy.

Ines, how was the wine tasting? Those are perfect wines for BH--if barolo weren't so costly, I'd bet it would be his favorite wine.

Celia--yeah, what Ines said. You are truly amazing.

Jo Ann--isn't that the $10 Bordeaux Covert was raving about a week or two ago? How'd you like it?

Just got back from the farmers' market with four, very nice looking pork chops, mint, shell peas, and some cherries. Don't know yet whether the peas will be served up simply with the mint or in some sort of risotto, but I think you can get the gist of tonight's meal.

I had some meaty pork spare ribs in the freezer, so we are having those, marinated with soy, garlic, and a bit of brown sugar, like my mom used to make. Cooked for about 2 1/2 hours in foil, then foil comes off to brown them. Baby broccoli, plus sugar snap pea and radish salad, all from the Farmer's Market. I may throw in a baking potato to split with Gene depending on how hungry we are. Our breakfast was small flour tortilla shells, quickly cooked until puffed up and browning, topped with home made Mexican red sauce, fried egg, topped with a Verde sauce, and a bit of pepper jack cheese. Gene did bacon on the burner on the side of his grill. That was a treat as we rarely eat large breakfasts.

[Jenise]

Just got back from the farmers' market with four, very nice looking pork chops, mint, shell peas, and some cherries. Don't know yet whether the peas will be served up simply with the mint or in some sort of risotto, but I think you can get the gist of tonight's meal.

Sounds great, Mike. Love peas and mint together.

And here's something you and Martha can do with the cherries:

http://www.hulu.com/search?query=cherry+battle&st=0

Friday night we had a great dinner a Federal Jack's in Kennebunk. She had crab stuffed haddock, and I had planko crusted baked scallops washed down with Shipyard Blue Fin Stout.

Now, about that story -- Back in January I took the final in a series of Hep B shots. I had an allergic reaction to this last shot, several conditions which ended in bells palsy after about a week. The first condition to appear and the last to leave was a burning of my taste buds. As a matter of fact, my tongue felt like it has been scorched for a good 3 months. It is not yet fully recovered as there are certain foods that aggravate what's left of the condition and gives the foods and beverage a stronger than natural metallic taste/feel. That is particularly true of anything strong on acids. It could very well be that the end notes of the Semonlon were heightened by this condition. I am almost over my condition and can just about taste my food the way I expect.

Oh Jo Ann, what a difficult time! Glad it's getting better, but what a long time to have your taste buds impaired.