Good Friday Evening All!
First things first, just a head's up that we will be closed the week of February 19 for our annual trip to sunny (hopefully) Florida. Hopefully this break will only serve to remind you how you really don't like cooking that much and don't have the time to do so rather than inspire your cooking inclinations!
In the meantime we have a fun lineup for you next week. Actually, to start, our soup is more out of necessity than fun and games. A traditionally prepared Minestrone. Hearty and loaded with veggies, beans, and pasta. An absolute necessity on a frigid evening such as this. I only wish I had some now rather than waiting until Sunday to prepare it. Minestrone, a hunk of bread, maybe a salad, a wedge of cheese, and a big glass of wine and I think I'd be set for the night! Monday is way more fun, however. The food that is, not Monday in general. Luau pork is on the menu. Full Disclosure: I will not be digging a huge pit in my backyard (not that it would disturb my immaculate landscaping) and wrapping an entire pig in banana leaves and leaving it to roast over hot rocks. There will be no hula dancers (Val has prohibited grass skirts on the premises since the tiki incident of 2009.) The will be, however, unctuous pulled pork that has been given a little smoke (easy Cheech and Chong, not that kind) and then slow roasted until its falling apart. A sweet soy-pineapple glaze to go on top and some egg and scallion fried rice will do quite nicely. Tuesday is again a bit heartier in design. Bacon Wrapped Chicken Breast with Parmesan Polenta should fit the bill. I know, I had you at bacon. And the polenta, gently simmered forever, inevitably requiring several changes of cooking vessel because no matter how low you set the stove, and with seeming non stop stirring, it always wants to stick to the bottom of the pot. Then finished with a nice handful of shaved parmesan. If that weren't enough, we'll serve it all with a porcini mushroom sauce. 'Nuff said. Wednesday is our Lasagna Bolognese with baguette slathered with olive spread. Judging by the frequent requests we should probably serve lasagna most weeks and maybe several times a week at that. Well, here ya have it. Finally, Thursday is in part to Val's request. She mentioned I should prepare something to go with that "soft puffy pita bread." I will translate. After nearly 20yrs I speak fluent Val. She was referring to the Greek Style pita bread. Okay, I thought. We can do a nice Greek marinated grill-roasted chicken. That'll work. Some nice dilly potatoes, some colorful veggies, and of course gotta have tzatziki sauce. "Tzatziki, what's that?" Val asked. Again, I will translate "it's that delicious creamy white sauce with cucumber that you like to dip the soft puffy pita into when we're eating Greek food." Needless to say, it got her approval. mormon wedding dresses
Enjoy and Have a Great Weekend!
Soup: Minestrone-traditionally prepared vegetable soup with carrot, celery, onion, green beans, tomatoes, kidney beans, little noodles, garlic, red wine, and herbs (I'm probably forgetting something as well) all simmered together in home made stock $4 bowl/ $10 quart
Monday: Luau Pork-super tender pork briefly smoked and gently roasted with a bit of soy, garlic, ginger, and pineapple until falling apart and then "pulled". Accompanied by a slightly sweet soy-pineapple glaze, egg and scallion fried rice, stir fried vegetables, and a tossed salad with roasted garlic vinaigrette
Tuesday: Bacon Wrapped Chicken with Polenta-boneless skinless chicken breast wrapped in bacon then pan seared to crisp the bacon and gently finished in the oven. Served over slow simmered soft parmesan polenta, broccoli and cauliflower medley, porcini mushroom sauce, and a tossed salad with roasted garlic vinaigrette
Wednesday: Lasagna Bolognese-per usual our blend of beef, veal, and pork sauteed with onions, garlic, tomatoes, herbs, and red wine then spread between layers of imported pasta with a blend of five Italian cheeses and baked to golden brown. Accompanied by fresh green beans, olive bread (similar to tapenade), and a tossed salad with Detroit style Greek dressing
Thursday: Greek Style Roast Chicken-whole chickens (orders will contain both white and dark meat) marinated in lemon, garlic, oregano, and olive oil then marked on the grill and gently roasted. Served with garlic and dill roasted potatoes, sauteed vegetable medley, irresistible tzatziki sauce, Greek style pita, and a tossed salad with Detroit style Greek dressing
***Note: Many items can be prepared vegetarian or gluten free upon request***
Thank you,
Brian
313-530-4302