Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

This was quite good. And even though I was still not feeling the best when I made it, a quick thought in my head said, "hey, dummy, you have a food processor, it has a shredding blade." and the rest of me realized this made this a whole lot easier. Some quick pushes through the food processor and a bit more work and it came together very quickly. I used two jalapeño peppers, which was just about right for me, but a little two spicy for Shannon. Though later in the we we both headed to Lemongrass for lunch and had another very good penut sauce based dish.

Smokey Corn Quesadillas (p48 Fine Cooking August / September 2012)

This was quite simple. I did double it to server the both of us, though, to serve as a main course. I suppose I could've gone through the effort to cut the corn off the cob (not that it's particularly hard), but I didn't. It worked all the same though. It wasn't that smokey though. I thought about swapping the smoked paprika with chipotle chili powder, but stuck with the paprika.

All Beef Hot Dogs (Crooked Gap) with Corn and Cherry Tomato Salad with Lemon Tarragon vinaigrette (p48 Fine Cooking August / September 2012)

I'm glad I gave the hot dogs another chance, there pretty good. Not as good as my favorite (Eden Farms), but certainly a good one. I really hope Ethan does make a all pork hot dog. The salad turned out nice. the vinaigrette was nice and balanced and the fresh tarragon added a nice flavor on top of everything.

Fusilli with Green Beans, Pancetta, and Parmigiano

I really liked this. So I went and got some La Quercia Rossa Prosciutto, got it sliced to thin and went back and got thicker slices (oh the shame of having extra Prosciutto). Anyways, I'll have to make this again with Pancetta. But it was quite good with the Prosciutto.

Watermelon, Feta, and Arugula Salad with Balsamic Glaze with Buffalo Burgers

So I forgot to make the glaze...but made the salad without it. Then I topped the buffalo burger with a little of the La Quercia Rossa Prosciutto. Even without the Balsamic glaze, it was still good.

find the balance for the La Quercia Borsellino Dry Sausage Pizza.

So I used a non-stick pan, a little olive oil, and then heated up the oil at medium-high heat. I cooked the sausage at that heat from 4-6 minutes or so (forgot to time myself), and I had some slices that were crisp tender, some were a bit tinder, and some of the narrower slices were crisp. It let do a nice bundle of flavors over all. I let the cooked pieces rest on a paper toweled plate. I think it got the texture about right. I was happy, we ate happily.