A dinner honoring Holocaust survivors?
Their close brush with death should make the bacon even more delicious.
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Looks good. I have been eating a lot of shrimp on quarantine because we can easily grab a few bags and keep them in the freezer. I was eating a lot more fresh fish pre-Covid, there is a good fish monger between work and home so I had a habit of buying amazing fresh fish on the way home and cooking it that day. It’s not the same working from frozen (or canned).
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Yeah, we’ve also been eating a lot more shrimp, although fresh fish for Saturday dinner after the weekly shopping trip has also become our custom.
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Anyone heard of Midwest Hot Dish? I recently developed this recipe: New England Hot Dish
(From bottom to top)
Ground beef
Boston baked beans
Frozen mixed vegetables tossed with New England Clam Chowder (yes)
Tater tots
Fried clam strips
Sounds terrible, tastes amazing.
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I’m famliar with hotdish, which I associate with Minnesota. The idea of replacing the traditional cream of mushroom soup with New England clam chowder is inspired. I’m not sold on the idea of ground beef in this. Maybe it would be better with chicken or turkey or pork. I would have thought that Boston baked beans might be too sweet.
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In the version that you know, is there ground meat? From my research, ground beef is a staple. The ground beef in my version was nice because I seasoned it w garlic & onion powder, plus some chili powder. A tiny bite to balance the sweet beans.
As a generalization, this dish is a gut-bomb. It’s certainly comforting, but difficult to eat a lot of.
The fried clam strips on top were fun/delicious. One of my favorite recipe hacks is to put a crust/topping on something using chopped up frozen prepared food. For example, mozzarella sticks or pizza rolls on top of mac n cheese.
I usually get my fresh fish at the farmers market but it closed in March (indoors winter market) due to virus. However, the outdoor market has now opened and I’m thinking of going on Saturday. I’ll likely pick one of whatever is local and fresh (cod, flounder, haddock - something like that) and have fresh fish this Saturday for the first time in a couple of months.
I actually haven’t had much shrimp lately, but have had scallops about once per week.
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I’m more familiar with the concept of the dish from my extensive reading about food than I am in sampling it, but ground meat (usually, but not always beef) is a normal ingredient. You’ll find a chicken and wild rice variation out there. You might think of it as just chicken and wild rice casserole, but it’s hotdish in certain parts of the country.
Where do you live that has local fresh fish? Where I am at the most common local fish is perch, which I am not crazy about.
New Hampshire. I’m inland a bit but one of the large seafood markets in Portsmouth attends my farmers market and their offerings are always really fresh. And the lady is super honest about any question you ask her, so I usually just ask for what’s the absolute freshest and she never leads me wrong.
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Reminds me of a different version of a “slinger” which is ground beef, hash browns, chili, eggs, onions, and cheese.
I got a can of chipotle peppers in adobo sauce, which im not that familiar with. Any recommendations how to use it? I can say it goes well in shakshuka but so does everything
All I can say about them is that a little goes a long ways.
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That and some ancho and guajillos and some pineapple juice and your on your way to an al pastor marinade.
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I recently had to use some up. So when making a stir fry, instead of using garlic-chili sauce in the stir fry sauce, I used a chopped up chipotle with some of the adobo. Beef stir-fry like you’ve never had it before.
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I got bored so I built a cinder block wood fire oven for fun. Normally I’d go for a 2x3x3 but I was just cooking for myself. We took down a maple tree last year so I have enough wood to smoke a thousand sausages.
Building a fire by hand is so stupid and fun and inefficient.
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sigh
Another attempt at baking unsuccessful. Followed the recipe to the letter, measured to the micron, exact temp and time, and my cookies still came out wrong.
I will stick to non desserts. Baking is beyond my ken.