Why is there a CAT on the preview! I knew you couldn't mean you had the cat for dinner, but there was an urps moment. :)

Yum, Jasdip, that sounds delicious. Thanks.

That looks good and my kind of meal. I do a chicken thigh dish all winter, bone-in, skin-off. Then roasted in the oven or on the grill. Super leftovers.

Mine is an adobo style we have embellished over the years and make at least once a month...

I'll try yours this week.

-a co-worker has a family restaurant in NYC that had to stop rotising rabbit behind the bar area next to the wood-fired pizza/bread oven because customers thought they looked like cats.

My avatar is Smudge, is that what you're talking about, Plllog?

OH! Now I see what you're talking about. I posted my recipe at the Table, and c/p is here. That's why the Like/Bookmark is at the bottom of the post. I accidentally copied that. How Smudge got to be a big picture........I have NO idea. So I guess he's part of Houzz now, since I can't delete him.

Sleevendog, can you post/explain your odobo recipe?

Oh! I didn't recognize Smudge from your avatar, where his face doesn't show as well. Weird that it jumped into the preview--they're probably tinkering with the system. Thank heavens! I really thought I was missing something. :)

I don't think I've made up a new recipe that I haven't posted, so I'm enjoying reading y'all's.

This is going to be my new "go to" fish soup! I tried this recipe to use up some salmon I had languishing in the fridge. My addition was to use two big fronds of bok choy instead of the second green pepper. Celery at the store this week looked marginal and was expensive, while the bok choy looked good and was on sale. Also, home canned Italian style tomatoes really made this dish.

Tomato-Seafood Stew With PastaBy JackieOhNo! on March 25, 2008

"From Good Food Magazine April 1988"

Ingredients

1 tablespoon olive oil

• 2 medium onions, coarsely chopped
• 1 red bell pepper, seeded, diced
• 1 green bell pepper, seeded, diced
• 3 garlic cloves, bruised, peeled, thinly sliced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 2/3 cup dry white wine
• 1 (18 ounce) cans whole tomatoes in puree
• 1 (8 ounce) bottle clam juice
• 1 lb linguine (I used much less little star pasta, stellini or whatever they are called)
• 12 littleneck clams, scrubbed (or combination of the two) or 8 ounces sea scallops, halved ( or combination of the two) I subbed a can of minced clams and their juice instead of this and the bottled clam juice.
• 12 ounces thick cod or 12 ounces haddock fillets, cut into 1-inch chunks (I used leftover grilled salmon)
• 12 ounces medium shrimp, peeled and deveined (I used about half of this)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh basil leaves, shredded
• 1/2 teaspoon fresh lemon juice
• salt & freshly ground black pepper

Directions

1. Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer.
2. Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes.
3. Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.).
4. Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite.
5. Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper.Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot. (Note: I did not use fresh clams, I am not going to mess with those even if I could get good ones here in MI, which I cannot.)

I'm glad you couldn't delete him on the preview. I was scrolling through, and I said Smudge! Cause I know that ol' Maine Coon mug. He's a sweetheart.

jasdip, I love tandoori chicken, but I've never made it because we have a great Indian restaurant near here! :)

lpink, I've been searching for a good recipe like that and I will definitely try it -- especially because you said you don't mess with fresh clams, which are very difficult to get here. lol!

For some reason, I only saw the larger photo w/ Smudge one time. :p

Made this up last week.

Marinated some boneless chicken breasts in Italian dressing over night. Seared off on both sides and placed in a baking dish. Sauteed some mushrooms in the same pan and poured over the chicken. Wilted a bag of spinach in some chicken broth and poured over the chicken and mushrooms. Laid slices of Mozzarella cheese over everything and baked at 350 until the chicken finished cooking (about 15 minutes).
Turned out very good!

We love the little German buns. They're chewy with pull. I found a recipe, they're called Brotchen rolls. I made buns this morning and they're exactly what we buy at the corner bakery!

*** I slashed the top of the rolls and also threw some ice cubes onto a hot cookie sheet.

Brotchen (German Rolls) Food.com

• • 2 1/2-3 cups flour
• 2 1/2 teaspoons dry active yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon oil
• 1 cup warm water
• 1 egg white

Directions

1. Preheat oven to 450°F.
2. Pour 2 1/2 cups flour into a large bowl and form a well in the center.
3. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
4. Pour yeast mixture into the well but do not mix with the flour at this time.
5. Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
6. Add remaining water and oil and beat until mixed. Add SALT.
7. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
8. Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
9. Punch down and divide dough into 12 parts.
10. Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
11. Cover and let rise until double in size.
12. Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
13. Bake for 15-20 minutes or until golden brown.
14. The time is an estimate, depending on how fast your dough rises.

I do so love brotchen. I ate them practically every day when I visited Germany. Hard to find anything like them in most bakeries, our American rolls are too soft and sweet and squishy for my taste. I wonder if I could make these in the bread machine? Anyway, it is a moot point since I just made a batch of multi grain rolls and bread two weeks ago and my fridge and freezer are full of carbs to eat up!

This Pork Carnitas in the pressure cooker completely wowed me when I made it! I had made a similar dish in the Nesco Oven using chicken thighs, but this was even better.

note: I use a Presto pressure cooker with the "jiggler" gauge on top, but you could use a modern cooker or even an electric (which may take longer time). Just follow the manual that came with your cooker for cooking pork cubes.

• 1 to 2 packages boneless country style pork ribs - cut in 3/4 to 1" cubes
• 1 c (8 oz) beer
• 1/2 cup orange juice
• juice of 1 lime
• 1/2 to 1 large onion, chunks
• 2 garlic cloves, chopped
• 1 small can chopped green chiles
• 1/2 to 1 t chipotle powder
• 1 t chili powder
• 1/2 t cumin powder
• salt and pepper
• hot sauce (1 t) for extra heat

1. put everything in the pressure cooker, stir well, turn heat to high and heat until boiling
2. put lid on and gauge, let pressure come up to high, turn back heat a bit, time cook for 35 minutes
3. natural release of pressure, make tacos, enchiladas or eat as is with warm tortillas, reserve juice in pan to spoon over the meat cubes that have fallen apart from the cooking.
4. You can heat the meat in a skillet to brown and crisp the edges for traditional carnitas or skip it and enjoy as is.

• I made this dish on the weekend and it's a keeper. Instead of buying Five-spice powder I made it. I had to buy some star anise and some cloves, but I had everything else on hand.
• I also baked the chicken in the marinade and basted it once or twice, instead of brushing it on, but either way works.
• This is definitely a keeper.

Chinese Five-Spice Chicken (Food.com)

• 2 1/2 lb chicken pieces (I used boneless breasts and they worked great.
• 1 medium onion finely chopped
• 1 -3 garlic cloves, finely chopped
• 1⁄3 cup soy sauce
• 2 tablespoons peanut oil
• 2 teaspoons five-spice powder
• Place the chicken pieces in a large dish or plastic bag.
• Mix the remaining ingredients and pour over the chicken.
• Marinate refrigerated overnight or for 1 to 2 hours if time is short.
• Transfer the chicken to a baking dish and brush with the marinade.
• Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Halibut is back in season YEAH ! I'm not a huge fish eater but I love halibut. Not fussy about elaborate toppings so this recipe fit the bill......courtesy of Bobby Flay ....DELICIOUS ! Think it would work well with Mahi Mahi ....must be a fish that can handle the grill

Four 6-ounce halibut fillets

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

1 stick (8 tablespoons) unsalted butter, cut into pieces

1 small shallot, thinly sliced

Juice and 1 teaspoon zest from 1 orange, plus zest for garnish ( I omitted )

Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish

1 teaspoon chopped fresh thyme, plus sprigs for garnish

Directions

Heat a charcoal or gas grill to high.

Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter. ( my filets were quite thick and took longer)

While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange andlemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

I found an open jar of homemade harissa sauce in the back of the fridge and made this. I used Trader Joe's harvest grain blend instead of the couscous. Really good.

* Exported from MasterCook *

Merguez Lamb Patties with Golden Raisin Couscous

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 teaspoons fennel seeds

1 1/4 pounds ground lamb

3 garlic cloves -- minced

2 tablespoons harissa

1 1/4 teaspoons ground cumin

1 1/4 teaspoons ground coriander

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 tablespoon oil

Couscous:

1 1/4 cups chicken broth

1/3 cup golden raisins

1/4 teaspoon salt

1 cup couscous

1/2 cup chopped cilantro

Zest of 1 lemon

Accompaniment: harissa or hot sauce

Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder.

Mix lamb, garlic, harissa, spices and 1/2 t. salt. Form into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.

While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.

S(Internet Address):

"http://www.epicurious.com/recipes/food/views/Merguez-Lamb-Patties-with-Golden-Raisin-Couscous-241748";

Yield:

"4 servings"

- - - - - - - - - - - - - - - - - - -

YUMMO Katie. I want to try it, only for me it will be with ground turkey. Hardly ever see ground lamb and when I do it is expensive! I'll probably add some goat cheese in with the turkey for moisture. Really missing my BF on this meal, he would love it. Dad is too picky to share this with. I make up the patties in advance and freeze them to pull out for quickie suppers. My most common style is "Greek" or "Italian" with feta or parmesean cheese. I have a special order coming for "Riscous" which is cous cous made from rice. Its from Lundberg Farms but I can only find it online, never in stores it seems. I like it better than the wheat cous cous. I just don't like cous cous for some reason, although I like the Israeli style which is a little like acini de pepe. I have some of that too.

Some great recipes to try here...thanks.
I have made this simple but tasty recipe 4 times in the last month as a side dish and as a sauce over pork chops. The HG loves mushrooms which is good as it makes a lot and he eats the leftovers with his lunch.

Mojo Mushrooms
1 lb whole or sliced baby portabellas
4 tbls butter
4 tbls EVOO
1 tbls roasted garlic
1/2 bottle Badia Mojo Marinade

Rinse mushrooms and place in medium sauce pan.
Simmer until water is rendered.
Pour off water.
Add butter, garlic, olive oil, and marinade.
Cover and cook on medium-low until sauce is reduced.

Did a riff off of this recipe today, to use up the stuff I had in the fridge. Actually other than garbanzo beans, (mine were canned) not much I had was the same, I used some leftover pulled pork instead of the traditional chorizo, and couldn't find my paprika so I used dried ancho pepper and pasilla negro. Plus no saffron and I had to use some red wine in place of the sherry vinegar. But I did have yellow summer squash, onion, home canned tomatoes, and yellow pepper to add. I didn't use the bread crumbs, just served it with crusty bread on the side.

http://www.npr.org/templates/story/story.php?storyId=102854605

Moorish-Style Chickpea And Spinach Stew

April 27, 2009 5:16 PM ET

Christopher Toothman/NPR

This is one of the first dishes Jose Andres' wife, Patricia, cooked for him, soon after they were married.

Makes 4 servings

9 ounces dried garbanzos (chickpeas)
Pinch bicarbonate of soda
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces white sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

The
day before you cook, soak the chickpeas in cold water with a pinch of
bicarbonate of soda. The next day, drain and rinse the chickpeas.

In
a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring
to a boil, reduce the heat to low and simmer for two hours, until the
chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water
to slow down the simmering. By the end, the water should have reduced so
it is barely covering the chickpeas. Turn off the heat and let sit.

In
a small saute pan over medium to low heat, brown the garlic in 1/4 cup
of the olive oil. When the garlic is browned, after about 3 minutes,
remove from the pan and set aside. Add the bread and brown on both
sides, about one minute each side. Remove the bread and set aside.

Remove
the pan from the heat and allow to cool for a few minutes. Add the
pimenton and saffron to the saute pan, and the sherry vinegar
immediately afterward to prevent the pimenton from burning.

In a mortar, smash the reserved garlic and the browned bread to make a very thick paste.

Bring
the chickpeas back to a low boil and add the spinach. Simmer for 5
minutes. Add the pimenton mixture along with the garlic and bread paste,
to create a thick, stewy sauce. Simmer for another 5 minutes. Season
with salt and pepper to taste, and serve immediately.