2010 - Week 22 Cooking Results

Southwestern Chicken Lime Hash (Splendid Table Weeknight Kitchen Newsletter)

I made this last night and it actually worked out well.  I think this was more what I intended when I made the Scrambled eggs with Ham (from last week), potatoes and onions a bit ago.  I switched up the chicken for some ground turkey (I shopped at the tiny Dahl's near my house, which didn't have the ground chicken, instead of the Hy-Vee, because I went to Gateway Market first, so it made it on my way home from work).  Even so I made a bit to much, so I still have some raw mixture which I imagine I'll make myself for breakfast some time this week.  But good, quite a bit of prep work though, but after the prep was done, it all came together very quickly.

Eden Farms Pork Burgers

Luckily for me, when I made this, it was a cooling down outside.  To get that nice crust I've been generating on the outside of the burgers, I had it going as the light smoke started to fill the main level of the house.  So I turned off the air, open the windows, and let the smoke leave.  I really wonder what it would cost to put in a real vent fan in the kitchen.  The chimney that's there, obviously doesn't do much.  Anyways, good as always.

Penne with Ricotta, Arugula, and Basil (p23 June/July 2010 Fine Cooking)

I find it interesting how a clamshell full of arugula reduces down to a tiny amount when you sweat out the water for a bit.  This was pretty good.  I have to say that I'm not the biggest fan of the way spinach, arugula and other items reduce to when you put 'em in a pan.  I don't like that kind of slimy texture that they have.  Even so, it tasted a bit of lemons, savory and fresh, so it was still good.

Bratwurst

I picked up a couple of styles of sausages from Gateway Market.  They had a couple of chicken based ones (regular and jalapeno I think) and a salmon one I think...or some sort of fish.  Anyways, I served the salmon one with some leftover tartar sauce and the others like a normal sausage.  They were pretty good, but all I could think about, really, was the Wickle's Hoagie Relish, which is like my crack.