A cornish game hen, split and acorn squash (I'll grill that, too). I
*might* make some rice to go with this. Either way, there is easily enough
for two meals for me.

Jill

"jmcquown" > wrote in message
...
>A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily
> enough
> for two meals for me.

I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
sauerkraut, onion, and some carrots in the Crockpot right now. I'm thinking
I should've picked up some pierogies yesterday at the store...

Mary

On Oct 14, 10:33 am, "MareCat" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
> >A cornish game hen, split and acorn squash (I'll grill that, too). I
> > *might* make some rice to go with this. Either way, there is easily
> > enough
> > for two meals for me.
>
> I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
> sauerkraut, onion, and some carrots in the Crockpot right now.
> I'm thinking I should've picked up some pierogies yesterday
> at the store...

What's funny is that there are spices in there that backwoods Ozarkers
would never have even heard of.
>
> Mary

--Bryan, an Ozark boy

"jmcquown" > wrote in message
...
>A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily
> enough
> for two meals for me.
>
> Jill
>
>
I've got roast beef with a horseradish crust, and roast potatoes in the
oven, Yorkshire pudding batter is resting and organic runner beans and
carrots are ready for the steamer.
Gravy will be made from the roasting pan juices, and a tin of corn for Jr.
Ozzy merlot is already open! A bottle of Hawcroft reserve. (It adds to the
joy of cooking!)
Jar of horseradish sauce for accompaniment.
Very traditional Sunday lunch.
We won't bother with desert as we will be stuffed!
(There's home made chocolate cake or smarty cookies for Jr.)

Sarah

"Bobo Bonobo®" > wrote in message
ps.com...
> On Oct 14, 10:33 am, "MareCat" > wrote:
>> "jmcquown" > wrote in message
>>
>> ...
>>
>> >A cornish game hen, split and acorn squash (I'll grill that, too). I
>> > *might* make some rice to go with this. Either way, there is easily
>> > enough
>> > for two meals for me.
>>
>> I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
>> sauerkraut, onion, and some carrots in the Crockpot right now.
>> I'm thinking I should've picked up some pierogies yesterday
>> at the store...
>
> What's funny is that there are spices in there that backwoods Ozarkers
> would never have even heard of.

You mean to tell me that you Ozarkers (Ozarkians?) never heard of
Tellicherry black pepper, ancho, cassia, and savory??

Who woulda thunk it?

Mary

jmcquown wrote:
> A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily
> enough for two meals for me.
>
> Jill

I have a beautiful eggplant, so parmigiana is on tonight's menu.
That'll please DH - he's turned off meat and his appetite's light.
Homemade coconut cake for dessert.

Dora

jmcquown wrote

> A cornish game hen, split and acorn squash (I'll grill that, too).
I
> *might* make some rice to go with this. Either way, there is easily
> enough for two meals for me.

I ha dlunch today with capellini in beef & cured chicken broth, and
then the beef and the chicken along with potato puree, but I went to
heaven thanks to a blueberry lemon pie who came from the nearby
church. They're going to enlarge theyr kindergarten so they're doing
fund raising with pies. It was a nice crust topped with blueberry ham
and some lemon flavored pastry upon it. It went wonderfully with a
half-bottle of sauternes I had stored this summer.
So, this evening will be a low profile dinner. A few left-over beef,
maybe some cold cuts and cheeses, and another slice of the pie
--
Vilco
Think pink, drink rose'

On Sun, 14 Oct 2007 10:06:16 -0500, "jmcquown"
> wrote:

>acorn squash (I'll grill that, too)

How do you grill the squash? Thanks.

Tara

jmcquown wrote:
> A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily enough
> for two meals for me.

Sounds great Jill... just remember not to breathe too hard on those
"leftovers" before packing them in the fridge, wouldn't want any germs
to sneak in there

BTW, we had our "fillet" steak - DH grilled it to perfection.... it was
dee-vine.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Fondue Bourguignon + Gratin Dauphinois

S

jmcquown wrote:
> A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily enough
> for two meals for me.
>
> Jill
>
>

Tara wrote:
> On Sun, 14 Oct 2007 10:06:16 -0500, "jmcquown"
> > wrote:
>
>> acorn squash (I'll grill that, too)
>
> How do you grill the squash? Thanks.
>
> Tara

Split the acorn squash in half and scoop out the seeds. I brush it *very*
lightly with either olive oil or melted butter and sprinkle it with salt &
pepper. I have a charcoal grill so I cook it indirectly with the grill
cover on for about 20 minutes (vented)... total cooking time is about 45
minutes but that depends on the size of the squash. This one I'd call
medium size. Some people like to cut the squash into quarters. They do
cook faster that way and I've done that. And you can turn them that way
If it was a larger acorn squash I'd do that.

I grill the split cornish hen directly over the coals in about the last 20
minutes. By then the coals aren't flaming hot. I brush the hen with melted
butter seasoned with a little salt & pepper, some dried tarragon and a touch
of paprika. Be careful and turn them frequently. They cook pretty quickly.

Jill

ChattyCathy wrote:
> jmcquown wrote:
>> A cornish game hen, split and acorn squash (I'll grill that, too). I
>> *might* make some rice to go with this. Either way, there is easily
>> enough for two meals for me.
>
> Sounds great Jill... just remember not to breathe too hard on those
> "leftovers" before packing them in the fridge, wouldn't want any germs
> to sneak in there
>
ROFL! I'm afraid I'll have to hold my breath! And put duct tape over
Persia's nose and mouth, too!

> BTW, we had our "fillet" steak - DH grilled it to perfection.... it
> was dee-vine.

YUM and YUM again

Jill

MareCat wrote:

> I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
> sauerkraut, onion, and some carrots in the Crockpot right now. I'm thinking
> I should've picked up some pierogies yesterday at the store...


Why not make your own? I'm having chanterelle pierogies tonight. If you
have an Atlas pasta machine, it's even easier. Want a recipe?

Magdalena Bassett

On Sun, 14 Oct 2007 10:06:16 -0500, "jmcquown"
> wrote:

>A cornish game hen, split and acorn squash

Fish and Chips!

On Oct 14, 12:54?pm, ChattyCathy > wrote:
> jmcquown wrote:
> > A cornish game hen, split and acorn squash (I'll grill that, too). I
> > *might* make some rice to go with this. Either way, there is easily enough
> > for two meals for me.
>
> Sounds great Jill... just remember not to breathe too hard on those
> "leftovers" before packing them in the fridge, wouldn't want any germs
> to sneak in there
>
> BTW, we had our "fillet" steak - DH grilled it to perfection.... it was
> dee-vine.

Hmm, dee-vine... I'll have mine D-prime... rare, no sag.

.... or rather was... rassolnik, a great Russian soup with sour pickles
and their brine. Most often, rassolnik is made with either beef or veal
kidneys, or with poultry giblets. Mine was made with chicken hearts and
stomachs.

Victor

"Cshenk" wrote:
>
> Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
> week ago, loaner stuff for now). It's 3 chicken thighs with a can of cream
> of mushroom soup, a can of milk, and a can of undrained green beans (at
> least they are blue lake). A touch of garlic powder and a pinch of korean
> dried chile powder (got it in Korea). I plan to serve this with rice.

Well, you must have some essential cooking gear, like a stove and a
pot... that's all you really need to cook anything.

Mary, please tell me what "Ozark seasoning is....I'm curious.
Thanks,
Ellie

> wrote

> Mary, please tell me what "Ozark seasoning is....I'm curious.

It's a Penzey's seasoning:

Ozark Seasoning
A classic Southern blend of black pepper and herbs. What could be
better than the flavor of fried chicken without the fat? Sprinkle Ozark
Seasoning on chicken, fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. The perfect time to re-introduce a classic blend,
modernized for today's lighter cooking. Use about a teaspoon of Ozark
Seasoning on each chicken breast or good-sized fish fillet, a bit less on a
regular pork chop or serving of pasta. Try a sprinkle on veggies -
particularly broccoli and green beans - they'll be almost as good as the
meat. Another great use for Ozark Seasoning is in scrambled eggs -
nutritious and inexpensive - add ¼ - ½ teaspoon for each pair of eggs.
Hand-mixed from: salt, black pepper, sage, garlic, thyme, Hungarian papika,
regular mustard, ancho chili, celery seed, cayenne, dillweed, dillseed,
caraway seed, allspice, ginger, cardamom, bay leaves, mace, china cinnamon,
savory & cloves.

jmcquown wrote:
>
> A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily enough
> for two meals for me.

Mine is going to be stuffed pork tenderloin, roasted potatoes, squash and
salad.
And the best part is that I don't have to lift a finger because my wife is
cooking tonight.

On Sun, 14 Oct 2007 19:05:24 -0700, "Cshenk" >
wrote:

> All the gear is in shipment and the veggies i cant get
>stateside (just moved back after 6.5 years in Sasebo Japan).
>
>I'm a mix of fancy cook, and simple but with ingredients many westerners are
>not used to.

Were you studying the turtles?

--
See return address to reply by email
remove the smiley face first

On Oct 14, 10:05?pm, "Cshenk" > wrote:
> >> Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
> >> week ago, loaner stuff for now). It's 3 chicken thighs with a can of
> >> cream
> >> of mushroom soup, a can of milk, and a can of undrained green beans (at
> >> least they are blue lake). A touch of garlic powder and a pinch of
> >> korean
> >> dried chile powder (got it in Korea). I plan to serve this with rice.
>
> > Well, you must have some essential cooking gear, like a stove and a
> > pot... that's all you really need to cook anything.
>
> Yes, but the food larder isnt well stocked yet either. My ricemaker wont
> arrive til late November and I am re-experincing why I got one in the first
> place (what a pain it is to stovetop it!). All I can do so far on the stove
> is 'separatist rice' (where each grain hates the other and does all it can
> to get away from it's neighbor). UGG.
>
> I have few spices and not much in other things. My normal cookery uses
> japanese fresh market vegetables and a rotissere as well as a crockpot (and
> a breadmaker). All the gear is in shipment and the veggies i cant get
> stateside (just moved back after 6.5 years in Sasebo Japan).
>
> I'm a mix of fancy cook, and simple

Simple alright... you can't be much of any kind of cook if you can't
get by with a stove and a pot. Wtf is a rice maker... I've been
cooking *perfect* rice on the stove top in an ordinary pot for
probably three times longer than you've been living. My idea of a
rice maker is 21 years old with perfect D cups.

>>A cornish game hen, split and acorn squash
>
> Fish and Chips!

Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
week ago, loaner stuff for now). It's 3 chicken thighs with a can of cream
of mushroom soup, a can of milk, and a can of undrained green beans (at
least they are blue lake). A touch of garlic powder and a pinch of korean
dried chile powder (got it in Korea). I plan to serve this with rice.

xxcarol

Posted too soon. It needed something and we just fixed it. about 3/4 cup
baby carrots and a drizzle (maybe 1/2 ts) 100% sesame oil.

xxcarol

"Cshenk" > wrote in message
...
>>>A cornish game hen, split and acorn squash
>>
>> Fish and Chips!
>
> Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
> week ago, loaner stuff for now). It's 3 chicken thighs with a can of
> cream of mushroom soup, a can of milk, and a can of undrained green beans
> (at least they are blue lake). A touch of garlic powder and a pinch of
> korean dried chile powder (got it in Korea). I plan to serve this with
> rice.
>
> xxcarol
>

"Nancy Young" > wrote in message
. ..
>
> > wrote
>
>> Mary, please tell me what "Ozark seasoning is....I'm curious.
>
> It's a Penzey's seasoning:
>
> Ozark Seasoning
> A classic Southern blend of black pepper and herbs. What could be
> better than the flavor of fried chicken without the fat? Sprinkle Ozark
> Seasoning on chicken, fish or chops, bake or saute for mouth-watering
> flavor and a healthy meal. The perfect time to re-introduce a classic
> blend, modernized for today's lighter cooking. Use about a teaspoon of
> Ozark Seasoning on each chicken breast or good-sized fish fillet, a bit
> less on a regular pork chop or serving of pasta. Try a sprinkle on
> veggies - particularly broccoli and green beans - they'll be almost as
> good as the meat. Another great use for Ozark Seasoning is in scrambled
> eggs - nutritious and inexpensive - add ¼ - ½ teaspoon for each pair of
> eggs. Hand-mixed from: salt, black pepper, sage, garlic, thyme, Hungarian
> papika, regular mustard, ancho chili, celery seed, cayenne, dillweed,
> dillseed, caraway seed, allspice, ginger, cardamom, bay leaves, mace,
> china cinnamon, savory & cloves.

Thanks for the description, Nancy!

I absolutely *love* it on pork chops and roasts. Haven't really experimented
with using it on anything else, yet.

Mary

"Magdalena Bassett" > wrote in message
...
> MareCat wrote:
>
>> I've got a pork loin roast (sprinkled liberally with Ozark seasoning),
>> sauerkraut, onion, and some carrots in the Crockpot right now. I'm
>> thinking I should've picked up some pierogies yesterday at the store...
>
>
> Why not make your own? I'm having chanterelle pierogies tonight. If you
> have an Atlas pasta machine, it's even easier.

I have a pasta machine, but we were out most of the day, so...no time.

That's OK, though. Mashed taters mixed with some butter, sour cream,
cheddar, and carmelized onions (as well as Fox Point seasoning) fit the bill
quite well.


> Want a recipe?

I'd love one! I've made lots of homemade pasta before, but never pierogies.

Mary

On Oct 14, 8:06 am, "jmcquown" > wrote:
> A cornish game hen, split and acorn squash (I'll grill that, too). I
> *might* make some rice to go with this. Either way, there is easily enough
> for two meals for me.
>
Rubbed some some thickish center cut pork chops with garam masala,
then browned them and set them aside. Cooked sliced onions and sliced
apples in butter/oil until lightly colored, then deglazed with a
healthy slug of madeira. Returned chops to pan to finish. Based on
recipe from Tigers & Strawberries cooking blog. Delicious. The garam
masala spices pair up nicely with the apples. -aem

>> Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
>> week ago, loaner stuff for now). It's 3 chicken thighs with a can of
>> cream
>> of mushroom soup, a can of milk, and a can of undrained green beans (at
>> least they are blue lake). A touch of garlic powder and a pinch of
>> korean
>> dried chile powder (got it in Korea). I plan to serve this with rice.
>
> Well, you must have some essential cooking gear, like a stove and a
> pot... that's all you really need to cook anything.

Yes, but the food larder isnt well stocked yet either. My ricemaker wont
arrive til late November and I am re-experincing why I got one in the first
place (what a pain it is to stovetop it!). All I can do so far on the stove
is 'separatist rice' (where each grain hates the other and does all it can
to get away from it's neighbor). UGG.

I have few spices and not much in other things. My normal cookery uses
japanese fresh market vegetables and a rotissere as well as a crockpot (and
a breadmaker). All the gear is in shipment and the veggies i cant get
stateside (just moved back after 6.5 years in Sasebo Japan).

I'm a mix of fancy cook, and simple but with ingredients many westerners are
not used to.
xxcarol

>> All the gear is in shipment and the veggies i cant get
>>stateside (just moved back after 6.5 years in Sasebo Japan).
>>
>>I'm a mix of fancy cook, and simple but with ingredients many westerners
>>are
>>not used to.
>
> Were you studying the turtles?
>

Naw, stationed there. Got into Japanese and other Asian cokery styles.
Because of that, I'm used to some different gear than some here probably
are. I seldom used the oven there (had a system7 for 3 years which is a
sort of grilling slot vice an oven). I havent gone to the local 'asian
grocery' yet but expect to shop there a good bit from now on.

xxcarol

>> >> Sadly, with almost no real cooking gear (arrived from Sasebo Japan
>> >> just a
>> >> week ago, loaner stuff for now). It's 3 chicken thighs with a can of
(snip)

>> > Well, you must have some essential cooking gear, like a stove and a
>> > pot... that's all you really need to cook anything.
>>
>> Yes, but the food larder isnt well stocked yet either. My ricemaker wont
>> arrive til late November and I am re-experincing why I got one in the
>> first
>> place (what a pain it is to stovetop it!). All I can do so far on the
>> stove
>> is 'separatist rice' (where each grain hates the other and does all it
>> can
>> to get away from it's neighbor). UGG.
>>
>> I have few spices and not much in other things. My normal cookery uses
>> japanese fresh market vegetables and a rotissere as well as a crockpot
>> (and
>> a breadmaker). All the gear is in shipment and the veggies i cant get
>> stateside (just moved back after 6.5 years in Sasebo Japan).
>>
>> I'm a mix of fancy cook, and simple
>
> Simple alright... you can't be much of any kind of cook if you can't
> get by with a stove and a pot. Wtf is a rice maker... I've been

I can get by, just not my normal type of cookery.

> cooking *perfect* rice on the stove top in an ordinary pot for
> probably three times longer than you've been living. My idea of a
> rice maker is 21 years old with perfect D cups.

Asian style sticky rice is easier wth a rice maker. I don't do 'American
style' rice normally but thats what is coming out now. That fluffy
(tasteless) individual grain stuff. My daughter took one look at it and
started laughing. I turned the leftovers into 'rice porridge' (you'd know
that as congee or juk).

Heres one I can do with the gear I have on hand and we had this for
breakfast. I usually make it in the ricemaler <grin> but it can be done
easy enugh on the stove top too.

1 cup dry rice (medium grain preferred) (actually used 2 cups leftover
cooked)
4 cups dashi (had to use chicken stock as havent found the dried fish yet
though I have the nori) (actually used 3 cups as the rice was cooked)
1/2 cup chopped bok choy
1/4 cup baby shrimp
2 cherrystone clams (chopped)
4x4 inches roughly of shredded nori
1/4 ts patis (Tiparos brand)
2 ts shoyu (soy sauce, datu puti brand)
5-6 drops 100% sesame oil (roasted sesame oil)

Simmer about 10 mins (longer if using dry rice) then add 1/2 TB miso.
Simmer about 2 more minutes then serve. Break one raw egg into each bowl
just as you serve it. Eat right away and let the egg cook in the hot broth
as much or little as you like. Some add small bits of mild softish white
cheese at this stage too. Lots of optional other things but that's the
basics. At the side, I have hot chile oil normally.

xxcarol

Cshenk wrote:
>>>>> Sadly, with almost no real cooking gear (arrived from Sasebo Japan
>>>>> just a
>>>>> week ago, loaner stuff for now). It's 3 chicken thighs with a
>>>>> can of (snip)
>
>>>> Well, you must have some essential cooking gear, like a stove and a
>>>> pot... that's all you really need to cook anything.
>>>
>>> Yes, but the food larder isnt well stocked yet either. My
>>> ricemaker wont arrive til late November and I am re-experincing why
>>> I got one in the first
>>> place (what a pain it is to stovetop it!). All I can do so far on
>>> the stove
>>> is 'separatist rice' (where each grain hates the other and does all
>>> it can
>>> to get away from it's neighbor). UGG.
>>>
>>> I have few spices and not much in other things. My normal cookery
>>> uses japanese fresh market vegetables and a rotissere as well as a
>>> crockpot (and
>>> a breadmaker). All the gear is in shipment and the veggies i cant
>>> get stateside (just moved back after 6.5 years in Sasebo Japan).
>>>
>>> I'm a mix of fancy cook, and simple
>>
>> Simple alright... you can't be much of any kind of cook if you can't
>> get by with a stove and a pot. Wtf is a rice maker... I've been
>
> I can get by, just not my normal type of cookery.
>
>> cooking *perfect* rice on the stove top in an ordinary pot
>
> Asian style sticky rice is easier wth a rice maker. I don't do
> 'American style' rice normally but thats what is coming out now.
> That fluffy (tasteless) individual grain stuff. My daughter took one
> look at it and started laughing. I turned the leftovers into 'rice
> porridge' (you'd know that as congee or juk).
>
There are many different types of rice. You're probably trying to achieve
the sticky result using long grain white rice. If you can't find Japanese
pearl rice or Chinese botan rice or mochi rice it may be labelled "sushi
rice". Or, try short-grain rice. It tends to stick together.

Jill

>>>> Yes, but the food larder isnt well stocked yet either. My
>>>> ricemaker wont arrive til late November and I am re-experincing why
>>>> place (what a pain it is to stovetop it!). All I can do so far on
>>>> is 'separatist rice' (where each grain hates the other and does all
>>>> to get away from it's neighbor). UGG.

>> 'American style' rice normally but thats what is coming out now.
>> That fluffy (tasteless) individual grain stuff. My daughter took one
>> look at it and started laughing. I turned the leftovers into 'rice
>> porridge' (you'd know that as congee or juk).
>>
> There are many different types of rice. You're probably trying to achieve
> the sticky result using long grain white rice. If you can't find Japanese
> pearl rice or Chinese botan rice or mochi rice it may be labelled "sushi
> rice". Or, try short-grain rice. It tends to stick together.

Yes but I havent gotten any calrose yet (a workable sticky rice). Mochi
rice is too sweet for this need and shortgrain is a bit too short though
makes a fine congee. Medium works well though for eating rice. I had to
get what that one place had which was standard USA long-grain. Works as
leftovers for butter fried rice or 'rice porridge' (congee/juk - notre short
grain is better but for this, you can use just about any rice).

I might add I really *did* just get back. As in, a week here. That means
my kitchen larder doenst have all the flotsam of cooking bits one collects
over time. I dont even have dashi makings (no dried fish).
xxcarol