Mini Burgers with Roasted Red Pepper Relish (p24 Fine Cooking December 2011 / January 2012)
The relish was ok. I would've preferred the wickle's pickle relish instead, in fact I think I may just do that. But it was ok over all.
Tex-Mex Chile-Lime Chicken Soup (p76 Fine Cooking December 2011 / January 2012) and Corn Muffins with roasted red peppers, scallions and cheddar (p25 Fine Cooking December 2011 / January 2012)
So one of the last farmer's markets of the season FoxHollow had a deal on older hens. Ones that had spent their life laying eggs and now are past their prime. So you have older, not so tender chickens, ready for a long cooking. Tai said they were good for making soups and anything that was for long cooking. And she wasn't kidding. The soup turned out great. Great tasting stock, and a good mix of spices. Joseph came down and helped out (read as made entirely) with the corn muffins in my newly bought mini-muffin tins. The muffins, while I think they were intended to be that way, were a bit gritty (through no fault of Joseph). I would've used a finer grade of corn meal. It made for a great dinner and I've been requested to have dumpling soup for the next time, though I still want to do a version of Coq au Vin as well, so maybe since the dumpling soup was requested, that'll have to take priority. Great dinner with my wife and brother.
Baked Potatoes
Long day, lazy cooking.
Potatoes, Greens and Goat Cheese Quesadillas
Ok, maybe I over made these, and over stuffed the quesadillas, and perhaps made the salsa and greens mixture a bit to runny because there was to much water left in the greens. I have to say, though, it worked out pretty well. Certainly a good vegetarian dish. (no pictures, it wasn't pretty)
Pancakes
Added extra cinnamon this time around. Still good, felt right with the season.
Meatloaf with Mashed potatoes
It's been a while. While I was even making the meatloaf, I was thinking more about making meatloaf sandwiches the next day, as opposed to the dinner that night. I love me some meatloaf sandwiches. Now I admit, I didn't mix the meat together the best, but it still turned out pretty well with a combination of Italian sausage, ground pork, and ground beef (about a pound each) topped with a bit of bacon. It turned out well enough, the sandwiches were a happy Sammy leftover. I used the oven probe thermometer that I bought for Thanksgiving and this made this real easy. I was able to figure out where I was in the process just by looking at it. I don't understand why I didn't buy one of these before.
