What’s for supper? Vol. 217: I got sunshine on a curdy day

Hi! Back in the saddle again. Suppers last week were haphazard while I was working on the kitchen renovation, and this week because . . . I don’t know, it was hot. The best recipes in today’s post are a little vague. Sorry!

Oh, I do have one neat dish to tell you about from last week, from our July 4th party: Shrimp skewers. 

I defrosted a bunch of raw shrimp and pulled the shells off, then skewered them with cherry tomatoes, and set the skewers to marinate in a ton of lime juice, some olive oil, lots of red pepper flakes and coarsely-chopped cilantro, and salt. Then Damien grilled them over the coals. So good. Exactly what I was hoping for.

I wanted some nice charred corn on the cob to go with it, but the corn has been terrible this year. Just puny and terrible. Is this true all over the country? 

SATURDAY
Steak! Mussels! 

Steak and mussels were both super cheap, so I bought them both, planning a special Sunday meal. I did the grocery shopping on Saturday, just to test the waters and see if everyone was still being maskless idiots in the stores on Saturdays. O MY BRETHREN, THEY WERE. Then I got the bonus of discovering that, if you want to go to confession that’s not in a small, sealed-up confessional box where six people have just been in before you without masks, you have to make a special appointment to accommodate your very special request. Bah.

I got home pretty hot and upset. I was planning hot dogs for supper, but Damien reminded me that mussels really need to be cooked asap, so that is what the man did, but not before he insisted I climb into the pool with a can of beer.

Fleischer Studios / Public domain
https://upload.wikimedia.org/wikipedia/commons/9/94/Superman_presentation.jpg

For the steaks, he liberally seasoned them with salt, pepper, garlic powder, and onion powder, and cooked them rare over the coals. Magnifico. I wish I had bought some crusty bread to sop up all the wonderful juices, but it was such a good meal. This pic does not do it justice, either in quality or quantity. I ate so much.

He made the mussels in a pot on the stove. His recipe: “Heat up a little red pepper flakes and olive oil, then cook up a diced onion in it, throw in some salt, and when the onion is soft, add white wine (actually we had vermouth) and a stick of butter and lemon juice, then throw in the mussels and another stick of butter and a little more wine and lemon juice, and simmer until the mussels open up.”

I seriously ate like a pound of steak and four hundred mussels, and then I drank the juice right out of the bowl.

SUNDAY
Hot dogs, chips

Sunday was . . . what. It was so hot and I found humanity so disappointing. I decided a lemon blueberry tart would make things better. But it was so hot! So I tried to put together a no-oven tart. It, too, was a little disappointing, in part because I used an unbaked graham cracker shell, which is just not very delicious. But the lemon part was good, and working in my nice new lemon-colored kitchen was very good indeed. 

I used this recipe for microwaved lemon curd. It was time consuming because I was making so much of it, but a normal amount would be a quick and easy project. Will definitely make again. It is very creamy and tart. It firmed up nicely after a few hours in the fridge, and turned out just as well as a curd that you stirred for eleven hours over a hot stove. I love lemon curd so much.

As I took this picture, I remember thinking, “We’re so fancy now! I don’t even have to carefully crop out the horrific parts of my kitchen, because all of it is nice!” Then as I uploaded it today, I noticed there is a flosser on the floor. OH WELL. Nice curd, though, eh?

I used this recipe for the blueberry topping, also microwaved, but I didn’t have quite enough corn starch, so it was quite soupy, and I ended up ladling it over the tart, rather than dishing up wedges of a two-layered beauty, as I envisioned.

Someday, SOMEDAY, I will make this lovely Rothoko-esque blueberry lemon curd tart. But not when it’s hot! 

MONDAY
Pulled pork, cole slaw, biscuits

The pulled pork, in keeping with life in general, was lackluster. I threw a hunk of pork in the slow cooker with some Coke, salt, garlic cloves, and some random dried peppers I found in my spice rack. I ended up adding bottled sauce after shredding it. 

My idea was to make giant biscuits that could be used to make little pork sandwiches, but I think this recipe I’ve been using does better with smaller biscuits. It’s still a good recipe, very fluffy inside with a very thin, buttery shell. But the big biscuits didn’t get very lofty.

Still a tasty summer meal.  

I was able to make most of it in the morning before things got too busy and hot. I put the dry ingredients for the biscuits together early on, then right before supper I added the wet and baked them. 

TUESDAY
Taco Tuesday. More importantly, puppy Tuesday! 

Presenting Santino, called Sonny.

He is an eight-week-old boxer and he’s pretty great. Settling right in.

There will be more pictures. BELIEVE IT. 

WEDNESDAY
Grilled ham and cheese on sourdough, carrots and dip

Actually Dora made supper while I brought someone to the walk-in (well, hobble-in) clinic with a puppy-related sprained ankle. Not broken, whew! I made my own sandwich when we got home and I put pickles right in with it, because no one can stop me. 


THURSDAY

Borthday! The borthday child requested calzoni, and brownie sundaes with bananas. 

I forgot to take calzone pictures. Here is my basic filling recipe.

Jump to Recipe

You can definitely fiddle with the proportions. This time I had barely any parmesan, but tons of mozzarella. I had four balls of pizza dough, enough to make sixteen calzoni, assuming no one absconds with one of the lumps of dough, which someone did. Or perhaps I sat in it and it’s still stuck to my ass and I haven’t noticed yet. Here is a calzonus of ages past:

We’re gonna work up some kind of safely distanced party soon, but we did get to the town pond after dinner, and no one was there but us chickens. 

And now we have five teenagers in the house again. Good thing we like teenagers!

She asked for pirate boots for her big present, which made me feel like we are doing something right. 

FRIDAY
Giant pancake with blueberries; scrambled eggs

Plenty of leftover blueberries! 

And now I need to get hopping on the kitchen sink backsplash and a little extra shelving, and, dun dun dunnnn, the ceiling. Well, I will not be hopping on the ceiling, but you know what I mean. I ordered a bunch of polystyrene panels and I am just going to slap them up there in the most amateurish way I can get away with. Maybe I will use a staple gun. Maybe I will use bubble gum. My main goal is to make only one trip to Home Depot, and that’s it. I know in my heart that there’s no such thing as only one trip to Home Depot, but I’m gonna try.

Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

What’s for supper? Vol. 132: Girls like shwarms of things, don’t they?

Can you believe we’re not on summer vacation? That’s crazy, right? One more week! Here’s what we ate this week:

SATURDAY
Boy cookout

Our eighth grader wanted an end-of-year party, and since he has not recently angered us, we agreed. Damien got a bunch of cheap hot dogs and pre-made burger patties, all the chips in the tri-state area, and a million sodas, plus water balloons and squirters. A bunch of boys came over and it was a howling success, literally. I got no pictures because I couldn’t trust those crumbs not to squirt my camera.

SUNDAY
Sugar rub chicken, grilled mussels in wine sauce, chips

Beautiful man makes beautiful chicken. Here’s Damien’s sugar chicken rub:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

Last week’s grilled chicken was good, but maybe a little too charred, so this time, he shoved all the coals to one side, and set the chicken on the other side to cook slowwwwwwly:

Did it come out better? OH MY YES.

But before we even laid eyes on these lovely thighs, we flexed our mussels. That doesn’t mean anything, does it? Damien scrubbed the mussels, discarding the despondent ones, and laid them on the grill until they popped open.

Then he mixed them up with a swanky sauce of half a bottle of white wine, the juice of many lemons, twelve vats of melted butter, and two sweet, darling red onions.

Hot damn, they were good. Tender meat, tart sauce, so good. I was gonna take a picture of one of the mussels opened up, but this is a family blog.

It was another beautiful, golden weekend. We got some good runs in. I got a lot of overdue planting in — a plum and nectarine tree, some gladioli, some tomatoes in their own little fenced playground. The kids picked out tomatoes called, no kidding, “Lemon Boys.” I even mulched, like a fancy person! We cut down the old fence and put up a new fence. I paid the kids to lug rocks, and now we have a new fire pit and a strange, lumpy spot where the old fire pit used to be. My husband pretended to agree that this plan made sense. The first firefly moved into the living room. We ate outside and drank domestic beer. A golden weekend.

MONDAY
Muffaletta sandwiches, fruit salad in DORAMELON

Monday was Dora’s birthday, but her party was the next day. However, we had a stray watermelon, so I carved it up, and added sliced mango and strawberries to the cubed watermelon.

As I’m carving it, Irene comes by and says indignantly, “How come you didn’t make one of those for meeee on myyyyyy birthday?”
I said, defensively, despite myself, “Because it didn’t occur to me! I think of things when I think of them! And anyway, your birthday is in April! They weren’t even selling watermelons then!”
She says, “Yes, they were.”
Me: “They were?”
Irene: “Yeah. You made me a watermelon pirate ship, remember?”

Irene, in happier times

Creep! They’re all creeps. Several others came by and made their creepy watermelon demands, so I ended up promising all of them, one by one, that when it was their birthday, I’d make them each a watermelon with “Dora” carved in it, too. Fair’s fair.

We had muffaletta sandwiches, or some approximation thereof. All I could find was sourdough bread, and there were no complaints. I bought honey ham, genoa salami, a little prosciutto, pepper salami, hot capocollo (I checked the package, and that’s what it says. Not capicola), hot calabrese, hot richard, and provolone.

Then, I put one jar of giardiniera vegetables, a can of black olives, and a small jar of green olives into la bella machina, gave it a few whirs, and we had olive salad. Hot damn.

It’s a party on bread, confetti and everything! Some of the kids also put mayo on their sandwiches, but I thought the olive salad covered all the bases, sandwich-wise. I suppose you could drizzle it with olive oil, if your olive needs had not yet been met.

TUESDAY
Chicken shawarma, ice cream pies

For her party, the child wanted shawarama. That’s a can do. They had these weird boneless chicken legs in five-pound bags for $4.99. Not being made of stone, I bought three bags, even though I’ve never heard of boneless legs before. It’s a little weird.

I had a recipe that called for two pounds, which I had scaled up to eight pounds, and then I tripled it for fifteen, and . . . it was a lot of meat. We had to marinate it in a garbage bag. I mean, it’s just a bag. So what if it’s called “garbage?”

We set it to marinate Sunday night, actually, and I don’t know what happened, but, because the food processor makes things a little too easy, we ended up with enough onion to fill a minor league stadium. You could have marinated meat in the smell alone.

Here’s the marinade, a simplified version of the NYT recipe. This is enough marinade for about eight pounds of chicken and four or five red onions:

1.5 cups lemon juice
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
2 Tbs, 2 tsp cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

When you’re ready to cook, oil a rimmed pan and lay the chicken and onions on with a little of the marinade. Cook at 425 for about forty minutes, until the edges of the chicken are crisp. Let it cool a little and then slice or break it up. It should be ridiculously tender.

We served it with triangles of pita bread, black and kalamata olives, wedges of tomato and cucumbers, feta, fresh parsley, and plenty of yogurt sauce. Here’s the yogurt sauce recipe:

32-oz tub of full fat Greek yogurt
1/4 cup lemon juice
salt and pepper
2 Tbs. minced garlic

Sadly, I got zero pics of the shawarma or the ice cream pies, which Dora made with mini graham cracker crusts, ice cream, whipped cream, chocolate sauce, jimmies, candy, and cherries. She made individual pies so it would be easier to tote up the carbs for Lucy. I do love my kids.

WEDNESDAY
Nachos

I threw together chips topped with ground beef and taco seasoning from envelopes, shredded cheese, and salsa and sour cream on the side. I started to take a picture and said, “Ohh, this doesn’t look very good.” So the kids helped it look better.

Thanks, kids!

THURSDAY
Korean beef bowl, rice, peas

I made a quintuple recipe of this old standby. Thursday afternoon sorely tried my patience. Sorely. I was terribly grateful for how easy this dish is. Cook up de meat, put in the stuff, done. Pot of rice, choppy-uppy-scallions, done. Sesame seeds. I put out peas on the side for no particular reason.

Here’s a pic from previous times:

This is also a good meal to make in the morning and keep in the slow cooker all day. All the better if you make rice in the Instant Pot. Put them food robots to work!

FRIDAY
Pizza

Five large ones. See if I don’t.

***

I’m gonna skip the carbs this week, because there were so many meals I didn’t write down. At one point during the week, Lucy had a frozen pizza, two marshmallows, and a popsicle for dinner, because we knew how many carbs there were in a frozen pizza, two marshmallows, and a popsicle. And that’s how you diabetes!