MENU FOR THE WEEK OF MAY 23, 2011

Last weekend was a delight with old friends – with the exception that I fell on a pile of rocks in Harriman State Park and was somewhat worse for wear for the rest of the weekend.  I am still bruised and sore and mad at myself for being such a klutz. I think the best comment of this event came from George who asked if I could move various body parts and then with a rather pensive expression asked if I could still stir(as in dinner)….He keeps his priorities!

Sat. evening we saw the Village Light Opera’s production of Carousel.  It was lovely – one of the best they have done in a long time. That is one thing about being in New York, the quality of voices they have available to them.  And in this production they did some rather serious dance as well.  A lovely evening.

As for the house, they were able to finish up most of the work on Thurs. and were not scheduled back until Monday. (Still have the dumpster in the drive way, but they have cleaned that mess up a lot)  Sunday afternoon I went to lie down for a bit and heard squirrels on the roof.  I mentioned this to Warner and he went out to check.  Technically the house was not finished yet and they had already gnawed their way through the new siding.

We called in an exterminator to deal with them and I couldn’t help but be amused at his statement that there would be a fee of x dollars for transporting each squirrel. What, they can’t take public transportation?  Oh well, they are Flying Squirrels so I wonder whether they get Frequent Flyer Miles….

What next?

Mon. AM             Seafood Omelets

Mon. PM              Sauerbraten, Braised Red Cabbage f/i

                             Potato Pancakes with Sour Cream

Tues. Am             Lidia’s French Garlic with White Grapes

Tues. PM              Vichyssoise

Potato Crusted Salmon with Herb Salad FW 3/06

                             Haricots Verts with Dried Cranberries

Weds. AM            Warner’s Home Made Bratwurst with Sauerkraut

Weds. PM            Grilled Chicken

                            Potatoes a la Ketchup BB394

    Grilled Marinated Red Onions

                             Baby Peas

Thurs. Pm            Braised Cod with Fennel, Tomatoes and Black Olives BA 4/95

                             Steamed Rice

                             Tossed Salad

Fri. AM                Cold Cuts

Fri. PM                 Cold Chicken Platter with Deviled Eggs, Tomatoes,

                               Vinaigrette, Potatoes and Zucchini

Sat. AM               Cold Cuts

Sat. PM                Smoked Mozzarella and Sausage Lasagna BA 3/04 106

                             Tossed Salad

Sun. AM              Burgers, Potato Salad

Three rib standing rib, bone in, but I need boneless.

With a sharp knife cut behind the rib bones, as close to the bone as possible.

Do be careful, as you will be cutting toward your hand, but the ribs come off easily. Save them for stock. Even if they have been frozen, simply refreeze. 

This is to be stuffed, use the sharpening steel, after wiping it with a sponge or damp cloth to remove any filings. The French tapered rolling pin works fine to enlarge the holes. So will your finger.

Stuff the holes with carrot, pepper, onion, ham, cheese and garlic.

Then tie firmly.

Grill over indirect heat until an internal temperature of 135 is reached for rare. Let stand 10 minutes before carving. Note this will take longer than in an oven, and I had to push the grill up to over 400 to do it in under 2 hours.

Sun. PM               Guacamole with Fresh Roasted Tortilla Chips

                             Steven Raichlen’s Brazilian Stuffed Grilled Rib Roast BB 116

                             Red Potato Gratin with Tomatoes, Black Olives and

                                Capers ICC-CP 124

                             Steamed Broccoli with Orange

Mon. AM             Cold Cuts

Mon PM               Baked Stuffed Littlenecks SH 12

                             Emeril’s New Orleans Style BBQ Shrimp BB 359

                             Huron County Corn Pudding D H 138

                             Tossed Salad