Oh Friday! I was whooping it up in Princeton, NJ for a big part of the week. Great trip, wonderful people, tiny airplane, glad to be home. Here’s what we ate this week:
Chicken quesadillas, tortilla chips, guacamole
Corrie is always trying to get me to watch food videos with her, and I kept saying “not now.” So, as she says: “I like food videos, so I may as wewll make my own!” This video will make you feel better about the cleanliness of your food preparation area, about your efficiency with avocados, and most of all, about your Spanish. But it may make you wish you had a cooking companion and videographer like I have.I don’t want to hear and kvetching about the vertical camera! She’s four!
For the quesadillas, I drizzled the chicken with olive oil and sprinkled on plenty of chili lime powder, then roasted it. I think I either left the house or went to lie down at this point, because I don’t remember making quesadillas, but I do remember eating some.
And very good they are, quesadillas that somebody else made.
Grilled chicken, bratwurst, pork ribs, and shrimp with mango salsa; chips and guacamole; strawberries and ice cream
Damien’s mom came by to watch Into the Spiderverse with the kids, and Damien smoked up a feast.
Now, here is where you may begin to notice a certain theme: Mandatory Meat vs. Optional Meat. I like meat? I really do. But I can imagine a happy life without it, unlike some husbands. I am most certainly not complaining! It just wouldn’t occur to me to cook a meal featuring four different meats; and it wouldn’t occur to him to go to a restaurant and not order meat. I guess between the two of us, we even out. As with so many other things.
He used the same rub for the ribs as he does for the chicken, but for the ribs, he put some mustard on first, before smoking it. (I think he seared it on the grill and then moved it to a smoker? His ways are mysterious.)
He boiled the brats in beer and onions before grilling them. The shrimp, he marinated in lemon juice, olive oil, garlic powder, chili powder, and a little salt and pepper, and skewered them on skewers that had been soaked in water, then grilled them.
So good. That chicken is so juicy and the skin is so crisp.
Have I told you about Damien’s Amazing Interchangeable Cinderblock Meat Altar Situation? He wanted a really big grill, but we don’t especially care for, you know, paying for things. We keep buying cheap grills and then leaving them out in the rain to rust, and that’s no good.
So he got a bunch of cinderblocks and built up this giant monolith for the base. Then he has an assortment of little blocks and chunks, grates of various sizes, chimneys, tongs, different charcoals and whatnot, and he just builds to suit, depending on how much fire he wants, how high the grate and how much air circulations, how many different fires he needs at the same time, and so on.
He does want one big grill to go over the whole thing, for when we have a lot of guests. And today is the day I found out he’s too much of a fancy man to even consider stealing a shopping cart.
Anyway, the mango salsa was pretty tasty. I did say I was interested in mangos! So pretty, too.
I do like the taste, but I’d probably buy them just for how the peels look.
I’ll put a recipe card at the end. Oh, it’s so good to eat outside again! Even the plates are happy.
Oh, mangoes have not seen the last of me.
And I do believe Corrie is firmly in the “carnem et carnem solum” camp.
Creamy lemon sausage pasta
I saw this recipe in the New York Times and it looked easy enough, and everybody likes lemon and cheese. But I figured I better get some meat in there, for the more carnal amongst us. I also tweaked the proportions so there was more sauce per pasta.
So, you just cook pasta, then cook up the sausage, then mix it together with ricotta and parmesan, lemon juice and lemon zest, salt and pepper, and some of the pasta water to thin it out, and stir all that into the cooked pasta, and put some fresh basil and red pepper flakes on top.
It was good? It was almost good. It was not great. It was filling, and a little odd, but definitely cheap and easy. I would have liked to have the lemon and cheese filling in ravioli, probably; but as a sauce, and with the sausage, I was not entranced. I don’t know if it was the combination of sausage and lemon, or if this just wasn’t the dish for us. Oh well, onward and upward.
I was gone, wasn’t I! On Tuesday I did a Theology on Tap with the beautiful and indefatigable Kait Mayer, who also took me out to eat beforehand at Triumph Brewing, where I had . . .
Well, look, now we’re back to the difference between me and Damien. I ordered the tempura mushroom banh mi, and I stand by it. The mushroom had a lovely, crisp coating, the bun was soft and giving, and the shredded vegetables were copious, flattered winsomely with a spicy mayo just as the gods ordained. It was delicious.
I had lunch at EFES Mediterranean Grill with my Aunt Joan and Uncle Lloyd. Lovely little place! Athough I wanted to want lamb dumplings or something along those lines, it was tremendously hot and humid, so I just ordered an appetizer, which was plenty. Homemade yogurt with spinach and walnuts with a basket of pita, and there were also little cups of sauce — something orange and very warming, and something minty and cooling. I got a very clear message that I need more mint in my life.
Then we did a mini-tour of Princeton campus, and then I mooched around the Princeton Art Museum. I only had time for the ancient art gallery, which was, as the kids say, extremely my jam. I posted a bunch of photos on Instagram. What a gorgeous place, and free admission.
Then the gracious Claire Gmachl and the monsignor took me out for dinner at the Blue Point Grill, where I had arctic char and wild rice. I had to ask what arctic char is, since I am a bumpkin. It turns out it’s like salmon, but more salmony. And I fully expected to see a wiggly red line appear under “salmony” as I typed, but it turns out salmony is so a word. Then I thought maybe it was some obscure legal term, like simony, only more salmony. Oh, you want it in a sentence? Then how about The Sporting Review’s observation:
“This stream, which forms the Cascade de Con, abounds with a delicious little trout, the best flavoured and the most salmony I ever ate.”
Or perhaps this 1906 entry in Horticulture by the Massachusetts Horticultural Society will satisfy you:
“The color is pretty much the shade seen in Queen Alexandra, a salmony bronze, one of the kinds commonly called off-colors…”
This seems interesting to me. But I did not sleep a lot this week. I did go ahead and look up “arctic char” to see if the internet would rush to offer the information that it’s rather salmony, but all I learned was that its distribution is circumpolar. I feel that same way myself.
After my talk, I got to hang out with Tom and Elizabeth McDonald, who are SO MUCH FUN. And I have a photo which I am currently saving in case I ever need to blackmail Tom.
Damien insisted on making dinner while I lay down. Benny brought me dinner in bed:
Then they went to the beach while I lay down some more! I hope my current life isn’t the opposite of working out your purgatory on earth so you don’t have to do it after you die, because I feel like I’m racking up a lot of rewards that I haven’t quite earned.
It says on the blackboard “giant choc chip pancake – eggs” and I don’t feel like I can argue with that, even though I’m sitting here smelling the pancakes they are making themselves for brunch.
Coming up: our giant family July 4th cookout and mostly-legal fireworks display! We’ll be having, you guessed it, lots of kinds of meat, plus all the usual summer foods — potato salad, corn on the cob, watermelon, and a variety of refreshing beverages. What should we do for dessert? The kids want a cake in the shape of a flag, with red and blue berries, but I’m fairly anti-cake in the summer. I think we have done ice cream cups and a giant mountain of cookies in the past. That may be perfect; but I’d love to hear other ideas, too. Whatcha got?
Good for shrimp, pork, chicken, or just tortilla chips
- 6 mangoes, peeled, pitted, and diced
- 1 med red onion, diced
- 1 large jalapeño, minced
- 1 pint cherry tomatoes, diced or sliced
- 1 bunch cilantro, chopped
- kosher salt and pepper to taste
- chili powder to taste
- lime juice to taste
That's it, dude.
Smoked chicken thighs with sugar rub
- 1.5 cups brown sugar
- .5 cups white sugar
- 2 Tbsp chili powder
- 2 Tbsp garlic powder
- 2 tsp chili pepper flakes
- salt and pepper
- 20 chicken thighs
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.
White Lady From NH's Guacamole
- 4 avocados
- 1 medium tomato, diced
- 1 medium jalapeno, minced
- 1/2 cup cilantro, chopped roughly
- 1 Tbsp minced garlic
- 2 limes juiced
- 1 tsp chili powder
- salt and pepper
- 1/2 red onion, diced
Peel avocados. Mash two and dice two.
Mix together with rest of ingredients and add seasonings.
Cover tightly, as it becomes discolored quickly.
15 thoughts on “What’s for supper? Vol. 176: Damien’s Amazing Interchangeable Cinderblock Meat Altar Situation”
The video doesn’t show up for me. 🙁
Great post. I’m going through many of these issues as well..
This is my go to cake for everything, I just use different toppings for other occasions. But it is the best 4th of July cake ever!!!
Not sure I’d mix the sausages with the pasta sauce, I have this easy recipe in my rotation:
I don’t take the casings off any more, and I cut the butternut squash and a bit bigger. (I cut rounds, then cut the skin off, then chop in cubes). There’s meat, a vegetable and carbs, no need for anything else…
I haven’t eaten meat in a long time.
My favorite summertime dessert is strawberry shortcakes made with James Beard’s cream scones, which are so easy and so delicious. Then just toss some sliced strawberries with sugar, and make some lightly sweetened whipped cream. You could add blueberries or other fruit if you’re the ambitious sort, and that would make it red, white, and blue.
You can buy some cheap red-and-blue ice cream sprinkles and get ice cream sandwiches and dip the edges in them. Or you can mix up red pop rocks and blue pop rocks if you are feeling especially festive.
Best Blueberry Cream Pie Ever
(Makes 2 pies)
1 pint fresh blueberries, 1/2 c water, 2 T cornstarch, 3/4 c water, juice from one lemon (combine and cook til thick…then cool a bit and gently add/stir in a pint of fresh blueberries)
Take 2 8 ounce cream cheese packages and 1 8 ounce container of sour cream, plus zest of that one lemon you squeezed (zest the outside first before squeezing juice), 1/3 c sugar—mix together
Layer cream mixture and then blueberry mixture…put in fridge for a few hours and then whip up fresh whipped cream (with confectioners sugar) and put on top
Makes 2 pies…use baked and cooled regular pie crust or my favorite-graham cracker crust
Dessert: key lime pie?
Or, if there should be red and blue berries involved, I’ve been wanting to try Ree Drummond’s raspberry-cream pie…maybe you all could do one raspberry one and then one blueberry, since they look quick to make (especially since in my case I’d just buy the cookie crusts, but even if not)?
Ice cream bars, ice cream sandwiches, ice cream cups, or an ice cream sundae bar! We don’t normally do any of that, but it’s fun for a special occasion to get a variety of bars or ice cream accompaniments!
Can I recommend pancetta (or even bacon, I’ve done that when I’m being cheap) with the creamy lemon pasta? I just thinks the meat fits the sauce better. Or shrimp, that’s very delicious too. With lots of freshly grated black pepper on top. One of my simplest yet most delicious meals. But I can see how the sausage might be odd.
Actually, I left out the most important part. Do not drain the fat from browning the pancetta. Definitely cook the sauce with it.
I have always meant to make ice cream sandwiches and never have, but then you can combine the cookies and the ice cream. This seems perfect to me.
Also, are you aware of how easy it is to make that chocolate shell topping for ice cream? Chocolate chips (1 cup) and a bit of coconut oil (2 tablespoons), microwave, put over ice cream and it magically hardens. So good. So easy. So addictive. I first used it for dipping frozen bananas, but I like it much better with ice cream. OR! Wait! You could make the ice cream sandwich cookies AND THEN dip them in the shell mixture. Please do this so I can be inspired to do the same.