Friday night is a Big dinner night for us. Being that it is the Sabbath,The table is set with our nice table wear. And Dinner, breakfast, & lunch is prepared today for Saturday. Here is what were having;
Wine: Chateau Marjosse 2007, Entre-Deux-Mers &
Tour De Segur, Chateau 2006, Lussac-Saint-Emilion,
Dessert wine; Ramos Pinto, Porto Ruby, Product of Portugal
Salad- Spicy corn stuffed tomato salad Recipe
Ingredients
2 small to medium sized ripe tomatoes
1/8 cup creamy buttermilk salad dressing
5/8 tablespoon parsley, snipped
1/8 teaspoon pepper
3/8 dash ground red pepper
5/8 cup approximately 4 ears of fresh sweet corn, grilled or boiled
1/8 cup Monterey jack cheese
1/8 cup green pepper, chopped
1/8 cup cucumber, seeded and chopped
1/8 cup onion, chopped
Lettuce leaves to garnish plates
Directions
Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
In a small bowl, combine dressing, parsley, pepper, and red pepper.
In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
Cover and chill. Fill tomatoes with corn mixture.
CREAMY STUFFED BAKED POTATOES
3 large baking potatoes
3/4 cup dairy sour cream
1 tablespoon grated onion
1 teaspoon salt
1/2 cup shredded Cheddar cheese -or-
1/4 cup crumbled Blue cheese
Bake potatoes 1 hour at 400°F. Increase temperature to 450°F. Cut potatoes in half lengthwise; scoop out potato; set shells aside.
In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. (Potatoes may be slightly more moist than usual.) Fold in cheese. Divide into shells. Return to oven 12-15 minutes or until hot and lightly browned.
Stake - sautéed mushrooms
Ingredients
½ stick butter
2 Tabs Garlic powder
1 8oz button mushrooms or cut large mushrooms into 4 ¼.
Preparation
Melt butter in a large skillet, add mushrooms and coat with melted butter. Add Garlic powder sauté until mushrooms are almost black, about 15min. Serve over grilled stake.
Desert
Chocolate Fondue with strawberries & cheese cake
Breakfast
Bagels, cream cheese onion and Lox
Lunch
Greek Salad
Ingredients:
Bowl half full of Spinach leaves
8 small ripe tomatoes, quartered
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1 cucumber, sliced thick on the diagonal
1 small red onion, thinly sliced
18 Kalamata olives, drained
1 heaping tablespoon capers
2 small handfuls purslane or arugula
1/4 teaspoon salt
Freshly ground pepper
5-ounce or 1/2 cups crumbled feta cheese
1 teaspoon or so dried oregano
1/4 cup olive oil
1 tablespoon red wine vinegar, optional
Put the tomatoes, cucumber, onion, olives and capers into a serving bowl half full of Spinach leaves. Add the purslane or arugula; season with salt and a few grinds of pepper. Put the feta on top; crumble the oregano over with your fingers. Drizzle the olive oil over, as well as the vinegar if using. Serve with bread.
Shalom
Looks so nice and browned golden.I made chicken alfredo over fettucini and a salad.
Kielbasi.......
That's it.... Oh! and Bread too! ... **Burp**
By the time I get done....I will need spoons of malox.
broiled lamb lollipops (finally), fork-smushed yukons w/ black truffle butter & cream, purple string beenz (they turn green during cooking), & summer squash~
Very nice Joe!! No bread?Work is finally tapered off to where I can do some nicer meals. Here I did breaded pork shoulder steaks with pan seared potatoes and carrot-broccoli medely with butter & brown sugar. Very tasty.
Thanks for the Lox..... The Maalox that is!! L O Lbtw, jimmy, this is for u:
I make a lot of bread, but don't always eat a lot of it.Very nice Joe!! No bread?