Last night after shopping we had a nice used beef porterhouse, that I cut
into the fillet & NY.

I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
every time I open the pantry.

It occurred to me if I boil up a pound of penne and use the tapenade as a
base along with some artichoke hearts it should make a nice easy Sunday
dinner.

Anything else you would add?

Salad of course.


--
Old Scoundrel

(AKA Dimitri)

On Jul 20, 11:04*am, "Dimitri" > wrote:
> Last night after shopping we had a nice used beef porterhouse, that I cut
> into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
> every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as a
> base along with some artichoke hearts it should make a nice easy Sunday
> dinner.
>
> Anything else you would add?
>
> Salad of course.

used? Do you mean usda or why was it used? Was it cooked?

The tapanade and arti hearts sound good.

Karen

"Karen" > wrote in message
...
On Jul 20, 11:04 am, "Dimitri" > wrote:
> Last night after shopping we had a nice used beef porterhouse, that I cut
> into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
> every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as a
> base along with some artichoke hearts it should make a nice easy Sunday
> dinner.
>
> Anything else you would add?
>
> Salad of course.

used? Do you mean usda or why was it used? Was it cooked?

The tapanade and arti hearts sound good.

Karen

No it was the Markdown Meat section. I always check that little bin at the
local Albertsons.

They handle Harris Ranch (Local California) beef. If the beef gets to the
Sell-by date they re-price it and put it into the markdown bin. Yesterday
they had a 1.5 pound beautifully marbled USDA choice Porterhouse remarked to
$4.99 per pound. I grabbed that sucker right up. The porterhouse is a NY &
Fillet with the bone in separating the 2 sections. A little salt & Pepper
and served with a Grilled peach half.

BTW - If you can't use the beef right away - freezing the beef stops the
deterioration. :-)


--
Old Scoundrel

(AKA Dimitri)

Dimitri said...

> Last night after shopping we had a nice used beef porterhouse, that I cut
> into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
eye
> every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as a
> base along with some artichoke hearts it should make a nice easy Sunday
> dinner.
>
> Anything else you would add?
>
> Salad of course.


Dimitri,

An excellent plan if I don't say so myself!

You forget the TJ's pesto?!?

Andy
Minor league fatso.

"Andy" <q> wrote in message ...
> Dimitri said...
>
>> Last night after shopping we had a nice used beef porterhouse, that I cut
>> into the fillet & NY.
>>
>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
> eye
>> every time I open the pantry.
>>
>> It occurred to me if I boil up a pound of penne and use the tapenade as a
>> base along with some artichoke hearts it should make a nice easy Sunday
>> dinner.
>>
>> Anything else you would add?
>>
>> Salad of course.
>
>
> Dimitri,
>
> An excellent plan if I don't say so myself!
>
> You forget the TJ's pesto?!?
>
> Andy
> Minor league fatso.

Saving the pesto for a special guest Grandson # 2.
He loves the stuff - He's 5.

Good taste for a young man.


:-)


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> Last night after shopping we had a nice used beef porterhouse, that I
> cut into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
> eye every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as
> a base along with some artichoke hearts it should make a nice easy
> Sunday dinner.
>
> Anything else you would add?

Maybe a smooth cheese, like fresh mozzarella or havarti or something.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Dimitri said...

>
> "Andy" <q> wrote in message ...
>> Dimitri said...
>>
>>> Last night after shopping we had a nice used beef porterhouse, that I
cut
>>> into the fillet & NY.
>>>
>>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
>> eye
>>> every time I open the pantry.
>>>
>>> It occurred to me if I boil up a pound of penne and use the tapenade as
a
>>> base along with some artichoke hearts it should make a nice easy Sunday
>>> dinner.
>>>
>>> Anything else you would add?
>>>
>>> Salad of course.
>>
>>
>> Dimitri,
>>
>> An excellent plan if I don't say so myself!
>>
>> You forget the TJ's pesto?!?
>>
>> Andy
>> Minor league fatso.
>
> Saving the pesto for a special guest Grandson # 2.
> He loves the stuff - He's 5.
>
> Good taste for a young man.
>
>
>:-)


Dimitri

If I knew pesto at 5 that would surely make me a major league fatso!!!

Sounds like a #1 grandson!

Best,

Andy

"Serene Vannoy" > wrote in message
...
> Dimitri wrote:
>> Last night after shopping we had a nice used beef porterhouse, that I cut
>> into the fillet & NY.
>>
>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
>> eye every time I open the pantry.
>>
>> It occurred to me if I boil up a pound of penne and use the tapenade as a
>> base along with some artichoke hearts it should make a nice easy Sunday
>> dinner.
>>
>> Anything else you would add?
>
> Maybe a smooth cheese, like fresh mozzarella or havarti or something.
>
> Serene
>
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

Good suggestion - Hmmmmm Gorgonzola & olive???? Maybe overpowering?


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> Last night after shopping we had a nice used beef porterhouse, that I
> cut into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the
> eye every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as
> a base along with some artichoke hearts it should make a nice easy
> Sunday dinner.
>
> Anything else you would add?
>
> Salad of course.
>
>
Tapenade (black) and goat cheese go together very well. I dunno
about the artichoke hearts--esp. if they are the marinated type.

--
Jean B.

Dimitri wrote:
>
> "Serene Vannoy" > wrote in message
> ...
>> Dimitri wrote:
>>> Last night after shopping we had a nice used beef porterhouse, that I
>>> cut into the fillet & NY.
>>>
>>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in
>>> the eye every time I open the pantry.
>>>
>>> It occurred to me if I boil up a pound of penne and use the tapenade
>>> as a base along with some artichoke hearts it should make a nice easy
>>> Sunday dinner.
>>>
>>> Anything else you would add?
>>
>> Maybe a smooth cheese, like fresh mozzarella or havarti or something.
>>
>> Serene
>>
>> --
>> "I think I have an umami receptor that has developed sentience." -- Stef
>
> Good suggestion - Hmmmmm Gorgonzola & olive???? Maybe overpowering?
>
>
Oh yeah. Looking back at that "mixed part"... Is this the chunky
mixed olive thing I saw last time I was at TJ's? Then my mind
springs to something with muffaletta-type flavors but with pasta.
Yes, I am weird.

--
Jean B.

In article >,
"Dimitri" > wrote:

> Last night after shopping we had a nice used beef porterhouse, that I cut
> into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
> every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as a
> base along with some artichoke hearts it should make a nice easy Sunday
> dinner.
>
> Anything else you would add?
>
> Salad of course.

I frequently add a gob of tapenade (that one or the olive tapenade) to
spaghetti sauce.

How about adding some pesto?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Dimitri" > wrote in message
...
> Last night after shopping we had a nice used beef porterhouse, that I cut
> into the fillet & NY.
>
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
> every time I open the pantry.
>
> It occurred to me if I boil up a pound of penne and use the tapenade as a
> base along with some artichoke hearts it should make a nice easy Sunday
> dinner.
>
> Anything else you would add?
>
> Salad of course.
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

I sliced and grilled 2 large carrots and 2 fairly large crookneck squash and
a large onion a little less than 3/8ths inch and seasoned them with some
balsamic and mixed dried herbs. These were grilled over a hot grill to add
some char. When they were grilled al dente I turned off the grill put them
into a baking pan and left them to stay warm on the grill.

The tapenade along with 15 or so marinated artichoke hearts were heated in
a separate pan - there was enough olive oil so I didn't have to add any.

When the pasta was cooked & drained I mixed in the tapenade - & separately
diced the vegetables.

The pasta was served with a generous helping of the diced vegetables & some
fresh grated ( I use a micro plane) cheese & cracked pepper.

It turned out quite well.


--
Old Scoundrel

(AKA Dimitri)

On Mon, 21 Jul 2008 11:37:00 -0700, "Dimitri" >
wrote:

>
>"Dimitri" > wrote in message
...
>> Last night after shopping we had a nice used beef porterhouse, that I cut
>> into the fillet & NY.
>>
>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye
>> every time I open the pantry.
>>
>> It occurred to me if I boil up a pound of penne and use the tapenade as a
>> base along with some artichoke hearts it should make a nice easy Sunday
>> dinner.
>>
>> Anything else you would add?
>>
>> Salad of course.
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>
>I sliced and grilled 2 large carrots and 2 fairly large crookneck squash and
>a large onion a little less than 3/8ths inch and seasoned them with some
>balsamic and mixed dried herbs. These were grilled over a hot grill to add
>some char. When they were grilled al dente I turned off the grill put them
>into a baking pan and left them to stay warm on the grill.
>
>The tapenade along with 15 or so marinated artichoke hearts were heated in
>a separate pan - there was enough olive oil so I didn't have to add any.
>
>When the pasta was cooked & drained I mixed in the tapenade - & separately
>diced the vegetables.
>
>The pasta was served with a generous helping of the diced vegetables & some
>fresh grated ( I use a micro plane) cheese & cracked pepper.
>
>It turned out quite well.

i never would have thought of grilling carrots.

your pal,
blake
** Posted from http://www.teranews.com **

"blake murphy" > wrote in message
...
> On Mon, 21 Jul 2008 11:37:00 -0700, "Dimitri" >
> wrote:

<snip>

>>It turned out quite well.
>
> i never would have thought of grilling carrots.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

You have to be careful they're loaded with sugar and will char quite easily,
but it's a nice flavor - It's akin to a roasted carrot.


--
Old Scoundrel

(AKA Dimitri)

On Tue, 22 Jul 2008 14:46:00 -0700, "Dimitri" >
wrote:
>
>"blake murphy" > wrote in message
.. .
>> On Mon, 21 Jul 2008 11:37:00 -0700, "Dimitri" >
>> wrote:
>
><snip>
>
>>>It turned out quite well.
>>
>> i never would have thought of grilling carrots.
>>
>> your pal,
>> blake
>> ** Posted from http://www.teranews.com **
>
>You have to be careful they're loaded with sugar and will char quite easily,
>but it's a nice flavor - It's akin to a roasted carrot.

oh, it makes a great deal of sense - i'd just never heard of anyone
doing it before.

your pal,
blake
** Posted from http://www.teranews.com **