I Admit It, We're Just Pigs Here

Okay, I have not done a cooking blog in months or more. So here is one on the last week of Dinner at My House, okay? If you are on a diet, are vegetarian, or are a pig, please don't read this. That's fair warning.
Just thinking back to last Saturday, as it's now Friday again, making it a week.. Here's what I made for dinner. Now remember, this was Chepa's week to have Madeleina, so I just made what I felt like, even though most days Chepa either brought all the kids over to eat or came early in the morning to raid the left-overs.

Saturday: Corned beef and cabbage with boiled potatoes.
Typical corned beef: Bought the square, rather than the point, because it has more meat. Then bought a point piece and tossed it in to add enough fat. Two heads of cabbage, small this time of year, were quartered and tossed in after the meat had been simmering 3 hours. Added not only the little package they give you but lots of pickling spices and lots of black peppercorns for flavor. Tossed in 10 skinned potatoes, cut in half, 30 minutes before serving.
The shit felt like cum on your chin and I ain't even gay. Great great cold night meal.

Sunday: Lime Chicken. That's taking half large chicken breasts, then cutting them into two by slicing against grain (four pieces per whole breast), then flowering/egging/breading and sauteing/roasting them. Sounds complicated: isn't Bread the filets, making sure the flour has sufficient salt and good pepper and the breading has sufficient (about half) good parmesan cheese. Heat the saute pan to very hot, saute breaded chicken, remove after one side done and place in pyrex oven flat. Top chicken with parmesan and crack at least one good half-lime per chicken piece to make good good juice. Bake for 15 minutes or so at 350 till golden brown. Serve with rice and a vegetable strong enough to carry it's own weight.

Monday: Fajita over rice. Bought 3 pounds of fajita-seasoned skirt steak. Sliced it into 1/2 inch by 3 inch pieces. Marinated (though it was already marinated at the carneceria) in oil, soy, garlic, onion, salt, pepper and Peruvian spices. Substitute Goya Sazon with Garlic and Cilantro if you don't have fresh Peruvian spices.
Saute lots of garlic and diced onions, add meat, cook. In 15 minutes add 3 good sized or 7 Roma tomatoes (thin half-rounds, rather than diced), and one whole red onion (again, thin half-round slices),saute for five minues more. Add two finely sliced sweet red bell peppers and two greed bell peppers, Saute five more minutes. Add 8-12 ounces of chicken stock, preferably homemade, but you can use what you have, and then slow simmer for 30 minutes or so. Serve over rice with a good veg on the side. In our case I steamed broccoli and cauliflower till al diente, then saute'd the veggies in a bit of oil with garlic, then added 3 ounces of good cheddar and a short dollop of milk: fantastic creamy veggies to go with the main dish.

Tuesday: Roast Chicken: Just cut a whole chicken in half. Wash thoroughly. Place on a bed of cleaned celery and sliced red onion. On the underside wipe with freshly cut garlic soaked in olive oil, then sprinkle with sea salt and coarse black pepper. Turn over, do the same for topside. Bake for 52 minutes at 350, occasionally basting.
Cut potatoes in half, put in cold water, bring to boil and cook for 10 minutes. At same time cook organic baby carrots with potatoes. When that's done, put everything under cold water and when cold add potatoes and carrots to the chicken pan, making sure to baste with chicken fat. Potatoes and carrots should be cooking with chicken for the last 25-30 minutes.
Remove from heat. Cut chicken and serve with celery, onions, potatoes and carrots. Man, that's good.

Wednesday: I was alone and so opted for my big sandwich of the week. That meant buying a loaf of French bread, 1/3 pound of the rarest roast beef I can find in this place called Texas, where they have no idea what rare means (I want that Cow Mooing!) and 4 slices (.20 pound) of good pepperjack or horseradish cheese.
Cut 1/4 of the French bread, slice that open, remove excess breading from inside.
Put sufficient mayonaise or Miracle Whip onto bread and place in 350 degree oven for a few minutes, till warm.
Cover bread with paper thin roast beef, salt and peppered and return to oven.
While you're doing all this, cut a nice red pepper into quarters, eliminate seeds and white ffft, and saute in garlic and oil, along with three or four thin slices of sweet red onion. Eliminate black skin from pepper when done (eat separately as this is the best stuff in the world, even though it's tough).
Place cooked skinless red pepper and sweet onions on roast beef--both sides of French bread--and cover with pepperjack or horseradish cheese. If pepperjack, add a table spoon of good horse radish under the peppers.
Cook 10 minutes or until the cheese is starting to drip onto your oven floor.
Remove.
Serve with cantaloupe or apple. Granny Smith, preferred.

Thursday: Shrimp, Mussels, Calamari....Yesterday was fantastic. I bought a pound of 21-25 shrimp (farm raised) and a pound of mussels, plus half-a-pound each of squid tubes and tentacles (there was no octopus or I would have bought that too).
I made a tartar sauce (mayo, diced sweet onions, sweet pickles, pepper, white vinegar and lime from fresh fresh limes), and then an easy red sauce: garlic and onions, diced, in olive oil, saute till done, then add a can of fire-bred diced tomatoes, a shot of white wine. Cook the mussels for 5 minutes in that, then take left over sauce, add more tomatoes and serve as sauce for calamari and shrimp.
Shrimp and Calamari: Shed shrimp skin, cut calamari into 1/2 inch pieces, flour, then fry in good oil. Drain well so you won't get a heart attack.
Saute half the shrimp in garlic, onion and tomatoes with fresh parsley for Sarah, your pregnant daughter in law.
Let Chepa make a cilantro, oil, onion/garlic cheese sauce that will give you a hard on for a month, and then serve everything with fresh broccoli crowns and a melange of cauliflower, carrots, tomatoes and spaghetti squash in garlic and oil.
WowWowWow!!!!!!!!!

Friday: Tonight: Baked beans and franks. Italo might or might not return tonight, but he requested franks and beans. So here it is: Saute a whole head of minced garlic and a diced sweet red onion. Add 15 (1 1/2 pounds) Hebrew National Beef Franks (Remember that I'm an Irish kid but growing up in New York we had the most respect for Hebrew foods. Nobody can beat their franks/corned beef/Motzoas/Chicken soup/Pastrami/Shmaltz/a million other things) cut into 1/2 inch slices. Saute till light brown. Add 8 Roma or 2 large regular tomatoes, diced. Cook 10 minutes.
Add two 28 ounce cans of Bush's original beans and one 28 ounce can of Ranch Beans plus one 16 ounce can of chicken stock for liquid. Cook for an hour slowly. Near the end, add 3 or 4 ounces of good mustard and freshly cracked black pepper to taste and at the very end add a bunch of fresh cilantro, finely chopped. Serve over Basmati rice cooked in oil/garlic and then water.
Also, to aid digestion, serve fresh spinach parboiled in water and then saute'd in garlic and a bit of cider vinegar with black pepper.

That was this week's ServeEmUp stuff.
All of it's good, all reasonably priced, nothing difficult to make but every night is a different taste bud adventure. Next week, I'm making Lamb Vindaloo might do a nice cous cous if there's any left over lamb. And I'm thinking about a paella. We'll see.
We ain't the food channel, but we'll still get your mouth watering...