What's cookin' boys?

[RCW]

I Think I Am Addicted

This time with a shot of cream

View attachment 172916 ​

Dan - that looks great. I'll have to look up the Vodka Sauce brand.

In addition to the cream, try adding a little good Parmesan, Romano, or similar cheese you like.

I would keep a nice cheese sauce, often with heavy cream and a parm or Romano on hand. I'd temper the tomato sauce with it, and it makes for great pasta.

Probably sounds foolish, but I really liked it on a "stout" pasta like medium shells, linguine, etc.

 

[TheOldHokie]

Dan - that looks great. I'll have to look up the Vodka Sauce brand.

In addition to the cream, try adding a little good Parmesan, Romano, or similar cheese you like.

I would keep a nice cheese sauce, often with heavy cream and a parm or Romano on hand. I'd temper the tomato sauce with it, and it makes for great pasta.

Probably sounds foolish, but I really liked it on a "stout" pasta like medium shells, linguine, etc.

Most of the canned Vodka Sauces I have seen already contain cream and cheese. Never cared for the ones I havei tried. Tastes heavy and over seasoned to me.

That Carbone sauce does not and straight out of the jar it has a nice fresh passata appearance and flavor. The label says to add 8 oz heavy cream when serving. I like it both with and without the cream and either way almost always toss in a liberal quantity of grated cheese.

I think its now safe to start some fresh herbs in the garden so spring pastas are on the planning menu. Also time to dust off the pasta machines...

Dan

 

[RCW]

Most of the canned Vodka Sauces I have seen already contain cream and cheese. Never cared for the ones I havei tried. Tastes heavy and over seasoned to me.

That Carbone sauce does not and straight out of the jar it has a nice fresh passata appearance and flavor. The label says to add 8 oz heavy cream when serving. I like it both with and without the cream and either way almost always toss in a liberal quantity of grated cheese.

I think its now safe to start some fresh herbs in the garden so spring pastas are on the planning menu. Also time to dust off the pasta machines...

Dan

Dan - that sounds really good!

We’re still a ways away from herbs (snowing now), but always enjoy taking stuff right from the planter box to the stove.

We have cut our pasta intake lately (carbs), but I can work some nice sauces into a variety of things.

I enjoy making pasta, would love to see some of your creations. Mine are simplistic, but I enjoy eating more than making…..

 

[RCW]

Prep for Sunday dinner.

Sprouts and mini taters will be oven roasted.

Asparagus steamed.

Wings will be appetizer and grilled, then in my own wing sauce.

There’s several rib steaks hanging out on our freezer in the garage drying off a little.





The steaks will be seasoned with a blend of pepper (cayenne, black, white) and grilled to medium rare. I was taught not to use salt on steaks to avoid losing moisture. Right or wrong, I’ve stuck with it for decades.

 

[johnjk]

Multitasking today. Took the opportunity to throw on some ribs. Not pretty but they sure are tender and juicy. Beans were doctored up with some of my bacon offcuts

 

[TheOldHokie]

Multitasking today. Took the opportunity to throw on some ribs. Not pretty but they sure are tender and juicy. Beans were doctored up with some of my bacon offcuts

Dr. Pig rules!! Way better than my little bowl of pasta

Dan

 

[Sidekick]

Heck with cooking when you can get a cooked chicken at Costco for $4.99.

It was very god .

 

[TheOldHokie]

Souvlaki​

This barely counts as cooking

 

[TheOldHokie]

Dot cooked shopped
Dan assembled

​

 

[Sidekick]

Some wild caught salmon with air fryer steak fries tonight.

 

[RCW]

Still chilly enough I can leave them on the freezer for a while…….

 

[TheOldHokie]

Still chilly enough I can leave them on the freezer for a while…….

View attachment 173932

What happened - run out of cheese?

 

[TheOldHokie]

Summer Salad

I can eat gallons of this stuff.
Can't wait for summer to get here.

​

 

[Sidekick]

Summer Salad

I can eat gallons of this stuff.
Can't wait for summer to get here.

View attachment 173947 ​

Here's the one that we make by the gallon and love. A friend's grandmother gave me the recipe before she passed on because I loved it and and she never gave it to anyone else so I shared it so it didn't die when I do. She developed it during the depression for a Jewish family she was a maid for and that's the name she gave it.

 

[TheOldHokie]

Kunk Pao Eat In

We dont need no stinkin Uber Eats

​

 

[Sidekick]

Fired up the grill. Biggest bakers I have ever cooked. 8 potatoes in a 10 pound bag from Costco . Makes the ribs look small.

 

[chim]

Wifey left Sweet Pea and me without supervision for a good part of the morning. After some playing around we made a big pot of what we call Italian Salad / Pasta Salad. Lil' girl ate two sensible-sized bowls while it was still warm and I ate much more

Mowing was on the schedule, but I need to wait till it settles (burp).

Italian Salad
1 Pound cooked and drained Rotini
¼ Pound Provolone Cheese
¼ Pound Pepperoni
¼ Pound Hard Salami
1 Small green pepper
2 Stalks celery
1 Regular can black olives
1 Medium jar green olives
1 Small onion
½ Cup Canola oil
½ Cup white vinegar

Tomatoes, salt, pepper to suit. We usually have each person do these after serving.

The original recipe says to let it sit in the refrigerator overnight. Yeah, right. I must have a couple bowls for taste testing before it ever gets to the fridge.

We make a double batch because it goes pretty fast.



The original recipe had a teaspoon of oregano, but we don’t use any.

Make sure rotini has cooled before adding the cheese. If not, the cheese wants to get lumpy.

We have the meat counter slice the meats and cheese into 3/16-1/4” thick slices and cut it into little cubes at home. If “normal” sliced meat and cheese are used they tend to clump together. Square and diamond shapes are easier to mix nicely.