Skip to main content

Saturday Dinner


dinner, originally uploaded by All Things Mimi.

This dinner was good. I mean really good.

I'll start with the roasted cauliflower cuz it was the easiest.

I defrosted a bag of frozen cauliflower florets. Yes- I said frozen. I was skeptical about the outcome, but it was fine. Actually, it was better than fine. After it was completely defrosted, I dried it on paper towels. I spread it out on a foil lined baking sheet and drizzled it with olive oil, then salted and peppered it. It roasted in a 400 degree oven for probably about 30 minutes. I roasted it while I was grilling the chicken. I wanted it to get a really deep, roasted color.

It tasted really good, and I think using frozen cauliflower was easier than cutting up a fresh head. But if you want to use fresh, I'm sure it will be even better!

Now...on to the mac and cheese...

I found a recipe in the Apr/May 2008 issue of "Cook's Country" magazine for skillet mac and cheese. It did not require boiling the macaroni separately- meaning one pot start to finish. I like that- and Dev likes it even more, since he usually does the dishes.

Here's the recipe:

Skillet Macaroni and Cheese

2 tablespoons unsalted butter
2 cups fresh bread crumbs (I used panko)
salt and pepper
3 3/4 cups water, plus more as needed
1 (12 ounce) can evaporated milk
3 cups elbow macaroni
1 teaspoon cornstarch
2 teaspoons hot sauce (I used Sriracha)
3 cups shredded sharp cheddar
2 cups shredded monterey jack

Melt butter in large nonstick skillet over medium high heat. Add bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
Bring water, 1 1/4 cups evaporated milk and 1/2 teaspoon salt to simmer in skillet over medium high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
Whisk remaining evaporated milk, cornstarch and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water or milk as needed to adjust consistency. Sprinkle with bread crumbs. Serve.

You could get away with much less than 2 cups of bread crumbs. I think a cup would be plenty.

The flavor was really great, especially since I used the sriracha hot sauce. I could really taste the chile/garlic mixture.

Last but not least, let's talk about the chicken. I defrosted 4 leg/thigh quarters. I put a very simple blackening rub on them and grilled them. Actually, I incinerated them. They were on fire several times. I guess I need to brush up on my grilling skills. Anyhoo...
When the internal temp reached 170 degrees, I glazed them with the following mixture:

2/3 cup hoison sauce
1/4 cup rice vinegar
2 tablespoons dry sherry
1 tablespoon veggie oil
2 teaspoons sesame oil
1 small piece fresh ginger, skinned and sliced thin
2 medium garlic cloves, rough chopped
6 scallions, rough chopped
1/2 teaspoon pepper

Take everything for a spin in the food processor til smooth.

After brushing the chicken with the glaze, I let the meat coast to 175 degrees before pulling it off the grill.

I put additional glaze on my chicken after it went on my plate. The sauce is excellent! It would also be good over slaw or noodles.

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …