Monday, February 23, 2009

Menu time: February 22, 2009

Last week was a bit crazy for us so we never really got a menu made. The week consisted of a lot of soup as I was fighting off a cold and my lovely wife had a root canal (she's a trooper I swear I would have been crying on the couch all weekend). We did make some tasty rigatoni and meatballs last night and tried this orange/olive salad as a starter, it was most excellent and super easy to make.

Sunday Lunch
Ramen - not your normal out of the packet Ramen (OK it was but we ditched the "flavor" packet) but a spiced up version with bamboo shoots, shitakes and Sriracha.

Sunday Dinner
Oven roasted pork chops and salmon, cous cous, oven roasted green beans and shallots

Dinner out for Denver Restaurant week (The Capital Grille)

Chicken enchiladas, rice and beans

Stuffed baked potatoes, spinach salad

Veggie barley soup and grilled cheese

Beef Schnitzel, butter noodles and Brussels sprouts

Denver Restaurant Week 2009

I'm finishing up this week's menu post but wanted to make sure everyone knows that this week is Denver Restaurant Week in the metro area. Participating restaurants are offering dinner for 2 for a fixed price of 52.80 (or 26.40 for a single), most restaurants offer a special 52.80 menu this week and a few offer the entire normal menu plus some add-ons. Tonight we'll be seeing what The Capital Grille has to offer, we have high hopes considering all the good press this place gets.

If you can not get out and about this week quite a few restaurants have extended the offer through the first week of March. I would love to hear where other folks are going and how their experience was.

Monday, February 16, 2009

How to eat like a President

Found this on ehow today over lunch. I find it interesting that George preferred soups and fish, probably because they were easiest to eat and required little chewing seeing as he ended up with those infamous wooden teeth.

Happy Presidents Day!

Wednesday, February 11, 2009

Menu Time: February 11, 2009

Still clearing out the beef from the freezer this week and looking forward to summer with some tacos and an eggplant salad. Enjoy!

Fish or chicken, pasta w/ cauliflower, salad

Roasted eggplant, tomato, olive and goat cheese salad. Pita bread on the side.

Pork tacos, refried beans, chips and salsa

Dinner out with friends!

Beef and broccoli, fried rice, edamame

Ham and eggs, fruit and yogurt

Recipe: Pork Chops

Everybody already knows how to make pork chops right? Sure . . . but are you happy with them? Are the moist and flavorful or dried out and bland? I can not guarantee success with this method but it hasn't failed me yet so here's our general "method" for cooking chops. It might not seem like this is worth the extra time but believe me it makes a world of difference.

1 Tbsp Salt
1 Tbsp Brown Sugar
Couple grinds of black pepper
Ice Cubes
Two 1 inch think chops

Put salt, sugar and pepper into a microwave safe container big enough to hold the chops.
Add water to fill up the container about 1/4 full.
Microwave the brine for 1 to 2 minutes stirring halfway through, this helps speed up the dissolving of the salt and sugar.
Add ice cubes to fill the container about 3/4's full, pop on the lid and give it all a shake to cool down the brine.
Add the chops and stash in the fridge for 4-24 hours.
The chops will discolor slightly in the brine but this has no effect on the flavor.
You can transfer the chops to a marinade or not and then broil, pan fry, grill or otherwise cook these chops how you see fit.

Wednesday, February 04, 2009

Menu Time: February 4, 2009

Did you know that February is national hot breakfast month? Yeah me neither . . and now on a completely different subject! Dinner this week!

This week and next we're a little heavy on the beef in the menu to try to use up the rest of our quarter cow from last year. We're getting this year's delivery early (next weekend!) so it's time to eat it up or share the love, Curt you already got some, no cow for you!

Ate out with my wife's family

Grilled cheese and some quick noodle soup out of turkey stock, egg noodles and some frozen peas (we hadn't been to the store yet for the week . . )

Steak sandwich (mine will have peppers and onions) with leftover steak from Super Bowl quesadillas, oven fries, grilled asparagus

Pork chops, rice pilaf, salad, roasted cauliflower

Steak, grilled polenta, steamed broccoli

Sunday, February 01, 2009

Black beans with bacon

Rice and beans are a staple around our house, adding a bit of bacon adds a nice bit of flavor and the result is much better than just microwaved beans. Given enough time you could cook dried beans and use them but canned is good for getting this on the table in 20 minutes or less.


1 16oz can of black beans
2 slices of bacon cut into matchsticks
1 shallot diced
1/4 teaspoon cumin
salt and pepper to taste


Fry the bacon in a bit of olive oil until just crisp, remove from the pan to drain
Fry the shallot in 1 tbsp of rendered bacon fat
Add the black beans cumin and pepper (there's probably enough salt from the bacon). Let simmer for 15-20 minutes.
Stir the bacon back in before serving.

Serve with rice.