Ducati Monster Forum

At DucNight on Tuesday, it came out that HunkyPunk, KingBaby, Cloner and the Trust Fund Baby all, like me, enjoy cooking. So, this thread is a place where we can share recipes and any and all things cooking.

I'll start off (because I can).

We're having neighbors for dinner this evening, so I am preparing the following:

Mozzarella, sundried tomato and anchovies, rolled in filo dough and baked

Tortelli (store-bought) in broth (home-made)

Sauteed Italian sausage and seedless grapes w/balsamic vinegar, served over a bed of baby spinach.

A bagette from the French Riviera Bakery on 4th st.

For dessert, I bought some raspberry and apricot tarts at the French Riviera.

I will dispatch the Princess to purchase a bottle of Black Sambuca to serve with coffee and dessert.

Hmmmmmmm, this will either be a really easy thread to jack or the opposite.  We must put our heads together and think of some inane jackasseries with which to flood Nicrosats's new topic!

(http://i216.photobucket.com/albums/cc120/bonfygloria/100_2014.jpg)

Be careful. I an Italian guy from NY and I know people.

We got ours too.

http://www.entertonement.com/clips/qbbklcwyvw--FunnyGoodfellas-Joe-Pesci-Tommy-De-Vito- (http://www.entertonement.com/clips/qbbklcwyvw--FunnyGoodfellas-Joe-Pesci-Tommy-De-Vito-)

(http://i226.photobucket.com/albums/dd164/dustykitska/P9180003-1.jpg)

A piece of tofu and a stinkin' revolver? 12-gauge pump here and a bad attitude.

Per "Godfather 1": Don't mess or you'll wake up and find you 1098 cylinder heads in your bed.

Gawd- I'm jacking my own thread.

Nice job  [thumbsup]

Welcome to the party  [evil]


Edit: It's Bacon, he gets a bit touchy when someone calls him Tofu.

Isn't that the natural evolution of any thread here?    [laugh]

Hmmmmmm  . . .  how about a hot, smokin  [bacon] recipe. [evil]

Nice Kawboy, nice.   Mr. Bacon has been hiding under the couch ever since you posted. 

Are we back on the zombie thread?  [roll]

But seriously, the meal you prepared to go along with your neighbors sounds fantastic! mmmm  [clap]

Just hope your neighbors weren't too stringy.  8)



Ok, Bonfy, how hard was that?  [laugh]

 ;D ;D ;D ;D

 [laugh] [laugh] [laugh]

 [clap] [clap] [clap] [clap]

Poor Mr. Bacon!  Funny how Monsieur Tofu disappeared within the first three posts.  So sad.  I've always suspected Mr. Bacon for offing him.  Him or the Virgin Mary of Beer...

Oh dear,  what was the topic again...ah, yes, you had me at sauteed Italian sausage...

Chicken Spinach White Pizza...

Homemade from the dough up.  With mozzarella, feta and or ricotta cheeses.  Sautéed spinach and fresh garlic in olive oil.  And sautéed chicken seasoned with garlic and black pepper. Oh, cant forget the fresh, sliced roma tomatoes.

Always a good, high energy treat.

All I can think of is tofu now... :(

http://ducatimonsterforum.org/index.php?topic=7945.msg129887#msg129887 (http://ducatimonsterforum.org/index.php?topic=7945.msg129887#msg129887)

Regional pizza differences: In NY, chicken as a topping is rare. You can get anchovies, in addition to the usual: Pepperoni, Sausage, Onions, Mushrooms, various other veggies including eggplant.

I have heard of Hawaiian style with pineapple.

I was in Fargo, ND on business last December and my client, bringing pizza in for lunch, inquired if I wanted sauerkraut on it. Sauerkraut? On pizza?

The downward spiral of American civilization continues...

No regional would be with green chili, and that is pretty normal on a pie in these parts.
It doesn't fly on the Island Prison (NY) seeing they call a green flour based soup, green chili.
Me, I could live without it on anything, but people go crazy for the stuff here.

As far as the chicken & wht. cheese goes, that's West coast to the max! I can't see you partaking in that, Nic  (it sounded good to me, Punx)


 Quote: "You can get anchovies"

... I'm sorry   [laugh]   

You are definitely right on there.  Sauerkraut and pizza should not be used in the same sentence.  Even though I just did, but to make a point.   :)   Dominos used to (don't know if they still do) have a Hawaiian pizza with pineapple and ham.  It wasn't half bad.  Not something I'd go crazy over, though. 

I looked, Dominos has that on their menu everywhere... Even prison island.

   Damn,.. Martha Stuart would be so proud of you guys,  We could have a Ducati "Iron Chef cookoff" contest...does Ducati have aprons in their apparel catolog, would be a nice touch.... [laugh] [laugh]

I know you can cook it up and I'm down with what it is.  [thumbsup]

I'll order you a butchers apron the Ducati logo and reads "I didn't claw my way to the top of the food chain...to eat vegetables!

   the best part is I got to thinking after reading this post, that with the weather cold and nasty, a spicy B.B.Q. , Grilled corn medallions, saute'd mushrooms, onions, red peppers, steamed cauliflower, and garlic bread, naturally washed down with a couple of Stella Artois...  sounds really good.   Shannon is making a crock pot of chili for tomorrow, so it's only fair I cook tonite, now to find some good beef country ribs, or pork spare ribs, or a couple racks of babyback, or......... [beer] [beer]

Not really tonight...

But, eggs in a basket with four strips of bad ass bacon.  MMMMMM

Barb's son and his family ordered pizza tonight from Dion's (sp?). I had a Greek salad (had to supply my own anchovies), but I did take a slice of the pizza with pineapple topping.

Hideous...

Grilled out lastnight, I did Rosemary chicken (no I didn't cook dusty), garlic papitas, grilled veggies & white corn on the cob that Karen has named corn doughnuts, why I'm still not sure, but the seasoning I use is damn yummy, and apple crisp for dessert (apples from Valarde, NM thanks to Pam)

All washed down with a little Bogle Phantom  [wine]

..according to my son Dion's is the best we've got!  :'(  [bang]

Neighbors invited us for lunch today when I got back from the Crest. It was one of the guys' mom's birthday. They ordered pizza from- where else- Dion's. I would rate it as good/OK. No, they didn't order a pineapple topping. The green chili and chicken topping was the best. the pepperoni was average.

Then I whipped together a quick dinner for 8 (Barb's son and his family, Barb's ex-husband and his SO). A quick red sauce for spaghetti with turkey sausages and turkey meatballs.

As I reminded Cloner this morning, we will be cooking when I'm back in December. I'm thinking of a movable feast: Perhaps a dinner a week for a few weeks, different home each time.

Discuss among yourselves.

Hey- I made tacos tonight for the first time. Not authentic, except maybe authentic nicasaurus-style. Whole-wheat tortilla, ground chicken, baby spinach, onion, feta cheese, diced red pepper and tomatoes. And tabasco (no chile's here). They tasted much better than they looked.

Holy crap those sound good.  Any leftovers you could send?  ;D

I will be cooking in ABQ beginning Dec 10.

OK- I am here and I am in full-kitchen mode. It is therapy from my last week in NY, cleaning out and demolishing the basement and beginning water-proofing and electrical work. Anyway...

I would be glad to host a dinner next week. I think 8 people would be good, could stretch to 10 (it's a small house). I like the formality of sit-down dinners instead of buffets, but if we are going to have multiple cooks, then perhaps a buffet is a good idea. Let me know if anyone is interested.

Warming up, tonight I tried something a little different: I dredged some thin-sliced pork chops in a mixture of corn meal, seasoned bread crumbs and cayenne pepper. Sauteed them part-way in olive oil, then set them aside. I then sauteed some red onion, garlic, mushrooms and artichoke hearts (the type that are jarred in oil) in olive oil. Added a little red wine and a few tablespoons of orange juice and let it cook down. Added the pork back in to finish cooking, then removed it. Tossed in some al dente spaghetti. Served the chops over the pasta with a garnish of cilantro.

Very delicate taste, even from my heavy hands.

I'm down, Nic!  I told you I'd make Cannoli, so let me know when and where and I'll fry a batch up this weekend.

Ummmmmmmm.

I PM'd a few of you suggesting that we put together a pot-luck buffet. Barbara and I could host. Small house, but we could accommodate around 12. I first thought of next Tuesday, because it's traditional Duc Night here, but now I'm thinking that Sat or Sun would work because Christmas Day is Friday. Anyway, let's talk...

Also, since I am, I believe, the token person of Italian descent here, I have been thinking of cecking out Tully's for provisions. Anyone familiar with them?

Pam has shopped there before and she was impressed with all the product they carry. By all means...do check it out.

Went to Tucanos with the parents. Oh, I love the "Brazillian Grill". And the fried Banana's yum-yum!

Tully's- Well, by NY standards, it has a meager selection. We went into the attached bakery and I was amazed by how expensive everything was.

For the way I cook, I prefer to adapt locally-available food. Tully's did have an OK selection of imported pasta, so there's that.

Toscano's- Eaten there several times in the past. I thought it was good. I have friends of Brazilian descent back east and have eaten in the "authentic" places, but Toscano's would hold up well in comparison. If any of you ever get to NY, you might want to check out the very vibrant Portuguese community in Newark, NJ.

whoa...not so fast Rosato, Zambello here......my grandmother came on the boat to Ellis Island from Brindesi. I grew up helping her make lasagna, cannelloni and pulpetti's. Sorry though I have to miss this get together but next time I'll make my Vesuvio chicken. A favorite from my Taylor street days in Chicago....where i kicked some ass and got my ass kicked.

Chiao, Lorenzo..

This is such an eclectic group that it took a Cloninger to make reference to Arthur Avenue.

Cent Anni!

What a dirtbag, eh?  I hate those frikkin' Krauts!   ;D

Cloninger

On the agenda for this weekend:

Oxtail and pork posole (takes 2 freaking days to make, from start to finish.  By request)

Carrot cake (with homemade butterscotch syrup soaked into the layers and homemade cream cheese frosting, yummy)

Homemade egg nog (2 dozen eggs?!? really? wow)

OMG i love carrot cake...  PM me with the recipe pretty please?!!!

Does sound very delicious.  I am curious, though.  Why does the posole with oxtail take 2 days?  Mine only takes 1.  I must be doing something wrong.   :-\

I just put the Chocolate Caramel Creme Brulee into the oven.  That will be desert for our Filet Mignon dinner with Potatoes Au Gratin and Haricots Verts.   [bacon]

Could you pm me with this recipe, too?  Sounds unbelievably rich!  Gotta try it...

rack of lamb with a merlot smoked garlic reduction, asparagus with cracked white peppercorn and olive oil, shelled edamame with lime and sea salt.

mmmmmm

The recipe (just easier to post it than to send it out)

BEST CARROT CAKE

2 cups sugar
¾ cup buttermilk
¾ cup vegetable oil
3 eggs, beaten
2 tsp Vanilla extract
2 cups all-purpose flour (+¼ cup for high altitude)
2 tsp ground cinnamon
2 tsp baking soda
½ tsp salt
2 cups grated carrots
1 cup chopped pecans
8oz crushed pineapple, drained
3½ oz flaked coconut (opt.)
Buttermilk glaze
Cream cheese frosting

Preheat oven to 350F.
Combine first 5 ingredients, beat well.
Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well.
Add carrots, pecans, pineapple and coconut; stir well.
Pour batter into 3 greased and floured 9-inch pans with parchment placed in the bottom.
Bake for 35 – 40 minutes, pour buttermilk glaze onto cakes after they have cooled 5 minutes.
Let cool in pans 15 minutes, then chill in the freezer.  I used a buttered wire rack and flipped them on the backs of the cake tins (paper to tin, sticky side up) and placed them on open racks in the freezer until they were no longer warm to the touch, about 30 minutes .

BUTTERMILK GLAZE

1 cup sugar
½ cup buttermilk
½ cup butter
1 Tbsp light corn syrup
½ tsp baking soda
1 tsp vanilla extract

Combine first 5 ingredients in saucepan.  Bring to a boil over medium heat, cooking 4 minutes stirring constantly.  Remove from heat and stir in vanilla carefully.  1½ cups.  Adjust use to taste.  All the glaze makes a VERY candy-like cake.

CREAM CHEESE FROSTING

8 oz cream cheese, softened
½ cup butter
16 oz powdered sugar
1 tsp vanilla extract

Combine cream cheese and butter, beat at medium speed until smooth.  Add sugar, beating until light and fluffy.  Stir in vanilla.  Only use a very light coat between layers and a skim coat on the cake.  Let the skim coat harden overnight and frost the cake again in a nice, casual swirl pattern.  Otherwise, you may run out of frosting.

OK, here is how I do mine, ymmv.

for each bag of frozen posole kernels, I start with ~2.5 pounds of fresh oxtails.  I roast them in the oven at about 300F until they are dark brown with a half inch of water in the bottom of the pan, and the skin gets crispy and the drippings in the pan are just about dried out.  I pull the roasting pan out and deglaze the pan with water, then dump the tails and water into a stock pot.  Get to a boil and add about double the water it looks like I need then I boil it very slowly with the lid on for 8 hours or when I wake up.  After the tails fall apart (the next morning) I strain the stock thru a mesh screen and clean my pot, throw the broth in and add 5 pounds of lean pork shoulder (all fat trimmed off) and boil it for an hour.  Then I fish out the meaty bits and place them in the fridge, let the broth cool enough to handle and filter it thru clean cotton jersey material until I get a sparkling clear broth  This takes FOREVER and lots of rinsing out the cloth filter).  Once my broth is clear I throw in the rinsed posole, a tablespoon of crushed garlic, ground cumin and ground oregano, a teaspoon of turmeric and a teaspoon of cardamom and about 5 tablespoons of hot red chile powder (as a start).  I wait about 45 minutes, then add all the meat and a whole chopped onion and a LARGE pinch of kosher salt.  At this point, I add chile powder until I get a color closely resembling the skin of an blood orange and then start adding habanero sauce (I like red Yucateca) until the heat is right where I want it.  I also adjust the salt and usually end up adding another tablespoon of crushed garlic at the end.  I boil it until it just starts to bloom (pods open) then shut it off and cool it down quick.  Package in zip lock bags and place them in pots for transport, then throw them in the fridge until I am ready to go.  Once on location, I dump the bags into the pots and bring them to a boil.

I got tired just looking at what I did... I need a nap.

Now, this has become an interesting thread.

I cook most days, so I'm practiced at "everyday" cooking. This is true in NY when I'm working at home & not traveling, and when I'm here in ABQ.

Tried this for dessert last week- Strawberries w/sugar & balsamic vinegar.
Wash strawberries, drain, cut into bite-sized pieces. About an hour before serving stir in sugar (about 3 Tblspns per pound of strawberries). Just before seving, toss with balsamic vinegar ( 1 Tblspn per pound).

It is much better than you might think.

Had my first encounter with Italian wedding soup with meatballs tonight....damn good stuff...thanks Pam.

I love that stuff, too, Karl.  I'm not a fan of spinach, but I can forgo my hatred in the case of wedding soup!

Ummmmmmmm.

This stint in ABQ I've tried a few new twists:
Linguine w/clam sauce- saute, as usual, some garlic in olive oil. A little sea salt and some fresh ground black pepper. Since fresh clams are not an option here in the desert, I used (2) cans of clams. I poured the juice in with the garlic and oil, then added about 1/2 cup of orange juice. When that simmered, added  1/2 stick of butter. After the butter melted, stirred in about 3/4 cup of minced artichoke hearts (the jarred kind, in oil), and finally the clams. Simmered quickly and tossed with the linguine. Garnished with chopped cilantro.

With guests coming tomorrow evening, I am rolling out a new dish made with fresh, home-made pasta. I'll report on that after the dinner so I have an honest reaction. Dessert will be something I have not made in a while: Grilled peach sections. I prepare a marinade by simmering orange juice & honey in a sauce pan. Near the end, I add some Malibu Rum. I let the peach sections soak in this juice for a few hours in the fridge. Grill until soft and slightly dark.

Hint: If you take the left-over marinade and add some ice and some more Malibu Rum, then mix it in a blender to the consistency of a Slurpy, you have a drink we like to call the "Barbarita".

The Barbarita, huh?  Sounds like something Ashley would like!

I spent tonight cooking up Larry's Honda.  The valve cover gasket I thought would be easy was a pregnant dog and the shifter seal that I thought would be a pregnant dog was easy.  Go figure.   [bang]

Oh no.........???

Just to make sure the mechanical component of cooking is maintained in this thread, I did re-locate my Atlas Pasta Machine from NY to ABQ this trip.

No big deal, Larry.  That's just how it goes, sometimes.   [thumbsup]

white chicken chili yumminess!!!  ;D

(http://www.easy-chicken-recipes.com/image-files/white-chili.gif)

Are you a New Mexico local, FunF?  It's cool that you're posting if you're not, but if you are we want to beg you to come ride!

Cloner
ABQ, NM

hi! sorry, didnt even notice it was posted in the local club. i'm sitting here at work reading the new posts & obviously not paying attention :D .. & nope, i'm not in nm, i'm in norcal.... but if i ever make a roadtrip through nm i'd love to ride with ya! :)

Pam worked on some German balls  ;D :
I meant German style meat balls tonight and I have to say that they were delicious.
Can do a repeat at Ouray if so desired: (http://i303.photobucket.com/albums/nn127/zaster99/002.jpg)
Used lean beef, pork and lamb with sour cream, anchovies, capers and browend bread crumbs.

I made some delicious meatballs the other day too!

1lb each of ground beef and ground pork, two eggs, a can of condensed milk, fennel seads, garlic powder, and about 2/3rds a cup of Italian bread crumbs. Mix it all in a big bowl and make about 10 large meatballs. Brown the balls in a pan in some olive oil and then throw into a pot full of tomato sauce. Mix in some oregano and let simmer for two hours. Fine!  [wine]

Damn these Europeans.....they know how to cook

Well, my family tree is now a stick (5).  After riding 1300 mls. I still had to cook for myself half way through...WTF  [laugh].
All kidding aside, It was a beautiful trip through Texas. Had a lot of time to reflect, spend time with family & friends I hadn't seen in a very long time & got to grill up some home grown NY Strip for my family Sat. night.

I already miss you, Allen. 
(http://i817.photobucket.com/albums/zz95/dvlduc/P4070307.jpg)
(http://i817.photobucket.com/albums/zz95/dvlduc/IMG_2493.jpg)

The view from the "Dining Table" ...Perfection.

(http://i817.photobucket.com/albums/zz95/dvlduc/IMG_2469.jpg)