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We're actually having something interesting for dinner: stuffed quail. This is the closest I can get to my DH's favorite dish. My first time making them, so I am looking for recipes. I have bulgur wheat and rice, but I'm not quite sure what to do for stuffing as yet. I also have various nuts, dried fruit and veggies. . . The quail are marinating in garlic, chopped sage and salt now. I hope that's good for quail...
Welcome! You will get some great advise here soon! I personally can't be of much help but I am sure someone will jump in!
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by elston
I want a mandoline and a ricer.......I guess I need to visit a kitchen store at the mall. I would also really like an old fashion meat grinder....I seldom use my food processor and dont like it nearly as well.
You may want to look for a restaurant supply in Portland, most if not all are open to the public and there are some great deals to be had on cooking equipment.
Location: Finally made it to Florida and lovin' every minute!
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Love my mandoline. It saves me so much time. I just have to be careful, or I'd be changing my screen name to Stumpy! I'm not crazy about food processors either, even tho I have one.
It's a grey and cloudy day here, only about 65 degrees for a high, so we're going with chilly weather comfort food: pot roast with potatoes, carrots, onions and beets. Spouse brought up a nice bottle of red wine to add to the pan as well (though of course leaving enough for a glass with supper).
And dessert will be gemkeeper's "Creeping Crust Cobbler," which is in the oven as we speak (ok, as we type). It smells heavenly; we decided on blackberries for the fruit, and I can't wait to try it. I will say that it goes together in the ODDEST way I've ever seen, but based on the peek I took of it just a moment ago, I think it's gonna be a success. Will post back later with the report!
It's a grey and cloudy day here, only about 65 degrees for a high, so we're going with chilly weather comfort food: pot roast with potatoes, carrots, onions and beets. Spouse brought up a nice bottle of red wine to add to the pan as well (though of course leaving enough for a glass with supper).
And dessert will be gemkeeper's "Creeping Crust Cobbler," which is in the oven as we speak (ok, as we type). It smells heavenly; we decided on blackberries for the fruit, and I can't wait to try it. I will say that it goes together in the ODDEST way I've ever seen, but based on the peek I took of it just a moment ago, I think it's gonna be a success. Will post back later with the report!
I'm going to try it as well using frozen blackberries. I hope it works with 1 stick butter in the 9X13 pan...
Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,419,437 times
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Found a coupla wayward links of Italian sausage in the freezer, 1 sweet & 1 hot, removed the casings and sauteed the innards with a red bell pepper, then added some grape tomato halves that'd been sitting in the fridge in oil with garlic, tossed with rotini and grated cheese.
A clean(er) fridge and a full belly, not a bad deal
Elston.........I saw some old fashioned meat grinders at the Kittery Trading Post. Not sure if that is too far from you. You may be able to do that online.
Tonight I popped a chicken on the rotisserie (my house smells like fall)
garlic smashed potatoes and spinach.
Enjoy dinner whatever you may be having!!!!!!!!!!!!!!!!
$5 and $6 and gallon is just wrong. Hubby and I heard all of this on the news... and got nervous... we don't have any changes. I don't see how they can do that to you guys. Something really needs to be done to companies that spike gas prices like that in times of trouble. It is sick...really makes me so angry...
Now that is sad............Today I paid 3.59 here in MA.
Can you say gouging????
Welcome! You will get some great advise here soon! I personally can't be of much help but I am sure someone will jump in!
Okay, they are roasting now. I used cooked bulgur with garlic/onion/beef stock for the stuffing. some have prunes in them. I think I was supposed to "debone" the quail first, though. Maybe next time. . .
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