MENU FOR THE WEEK OF SEPTEMBER 5,2010

I must say, the Tuscan Style Chicken Grilled under a Brick (StephenRaichlen’s Barbeque Planet) is one of the best chicken dishes I’ve done– such flavor!  And we just happened tohave an old brick from our last house – a brick row house in Park Slope Brooklyn.  Webrought the one brick as a memento of the house we had restored.

The weather has been lovely, but I think we’re both starting to thinkof fall dishes.  Warner has been busymaking and canning his chicken and beef stocks.And in the near future we’ll do veal, pork, lamb and vegetable.  We don’t use as much of the stock during thesummer months – but come the cold weather- we use it by the gallon. Or so itwould seem.

Lots of good eating last week.Leslie Revson’s shrimp were excellent.And Jasper White’s fried cod is amazing!Hated fried fish as a kid – but not his.Light, fresh, fluffy, tasty with a home made tartare sauce. The ribswere wonderful – took James Beard’s tip and parboiled them before grilling.It’s a good tip.  The lamb, too, was fullof flavor – and so economical!

Later in the week we plan on a run on Arthur Avenue in the Bronx.  Warner has his taste buds set for one oftheir Porterhouses – really prime, old fashioned flavor.  And I’ll stock the freezer with multiplevarieties of fresh pasta – so convenient to have on hand.  And the bread sticks!  At least three pounds.  The pounds of bread sticks disappear quickly,(but alas, not mine)…But they are such a treat to have on hand.

And perhaps some figs.  Warnerbought several cases last year and made fabulous fig marmalade.  Wonderful on those thumb print cookies….  ArthurAvenue is just such a wonderful place to visit –it does wonders for all of the senses.The quality of the food is excellent, and the prices are not out ofline. A couple of years ago we did a walking tour/course through the Institute of Culinary Education.  And we’ve been returning several times a yearever since.

Other food trips coming up for the fall…Hyde Park– CIA country.  Not necessarily for theCIA this time.  But certainly for Warrens – that wonderfulchef supply store. To pick up whatever we might need and to have our knives sharpened.  This is a lovely day trip.  So is a run to Eastern Penn.for a pork run at Dietrich’s.  Wegenerally come home with several coolers worth of stuff.  Pork is their specialty, but all their meatis excellent and locally grown.  Again –wonderful to have a supply in the freezer.

As I keep saying – cooking for two is tough!!!!

Sun. AM     Lobster Scrambled Eggs

Sun. PM     Grilled Shrimp

Bobby Flay’s Garlic Mustard BBQFillet Skewers VB

                   FreshCorn

                   PastaSalad with Arugula and Balsamic Vinaigrette

Mon. AM    Cold Cuts

Mon. PM    Tuscan Style Chicken Grilled Under a Brick

                   TuscanWhite Bean Salad GWC

                   Tomatoeswith Mozzarella

 Wine: Penfolds Bin 28: Kalimna Shiraz 2005 South Australia

Tues. AM   Grilled Bratwurst with Sauerkraut

Tues. PM    Asian Salmon Cakes with Sesame Lime Mayonnaise EF 229

                   ChineseNoodles with Sesame EF 229

Weds. AM  Grilled Burgers

Weds. PM   Tuscan Chicken Revisited

Thurs. AM  Cold Cuts

Thurs. PM  Maple BBQ Ribs TLANE

                   Potatoand Arugula Salad EF

                   TossedGreen Salad

Fri.    PM    Grilled Porterhouse

                   FreshCorn,          Skillet Corn Bread NNSB

Wine: Noble Pig Wines Pinot Noir 2008

Sat. AM      Grilled Steak Salad Larcon GM 6/84 8

                   DevilledEggs

Sat. PM      Lamb Riblettes Marinated in Yogurt and Cumin GM 6/82 101

                   Provencal Couscous Taboule PL 32

                   SlicedTomatoes

Wine: Wolff Blass 2007 South Australian Cabernet

Sun. AM     Fresh Pasta with Ragu

Ok, it was cold and damp Sunday, we went with roast beef instead of shrimp.

Wine: Noble Pig Wines Pinot Noir 2008

Sun. PM     Capanata f/i

                   Emeril’sNew Orleans BBQ Shrimp BB 359

                   OrzoSalad with Mandarin Oranges, Cucumber, Feta and Red Pepper