Ugh, you know I rarely post anything about cleaning, because I hate it so much. I really thought we'd get to coast for a while, post-tenting, but that hasn't been the case. Our hot-water heater went out this week, and while we were awaiting the replacement, we had no hot water. Fortunately, we are good campers, so we made due, but all cooking went out the window, since I couldn't really properly do dishes. Fixing the hot-water thing lead to cleaning the laundry area, and then we got a new chair, and that meant cleaning up the living room. For someone who despises cleaning and loves to cook, it was a rough week. But we got through it, and last night we celebrated with a nice bottle of wine and the Salmon Salad, above. Today I am brining a chicken, which Mr. L will later prepare in his smoker. Here is the recipe. We have never attempted this process before, but it sure smells good, so far. If it goes well, let's try a turkey at Thanksgiving. It is a gorgeous, sunny day, but I am still stalling on the ironing, because you know how I feel about that. It's also hot. I bought Linda McCartney's book ("Linda's Kitchen") about vegetarian cooking yesterday at a garage sale. I would much rather sit in the porch swing, read my new book, and sip an Arnie Palmer. Maybe later.
This week's menus:
Sunday: Lemon Tarragon Brined Chicken, Roasted Vegetable Gratin, and Salad
Monday: Angel-Hair Pasta with Mushrooms and Leftover Vegetables
Tuesday: Leftover Lemon Tarragon Chicken Salad; French Bread
Wednesday: Grilled Fish and Vegetable Strudel
Thursday: Paella; Salad
Friday: Huevos Rancheros
Saturday: Mozzarella and Tomato Salad with Grilled Sausages
Apologies for not posting last week. Things just got away from me. Pictured above, though, are Ono Burgers with Tempura Onion Rings. We'd had one of these at Annie's Burgers over on the Kona side and it was amazing. They have nothing to fear from me, but this was pretty darn good.
This week, I have been doing some recipe testing for a post over at Wise Bread, so that sort of influenced the menus for this coming week.
We took a quick trip over to Kona last night via the Saddle Road, and I snapped some pictures that were pretty. I really don't advise driving it at night; sheep and goats tend to wander around and visibility is terrible. We lucked into a fairly clear night, though.
Back to those menus for the upcoming week.
Sunday: Yankee Pot Roast with Potatoes and Carrots; Popovers
Monday: Yankee Pot Roast with Potatoes and Carrots, Popovers
That was a joke. It makes a lot.
Monday: Mushroom Burgers and Fries
Tuesday: Salmon, Rice Pilaf, Zucchini and Yellow Squash
Wednesday: Goulash; Salad
Thursday: Avocado Halves Stuffed with Turkey Chili
Friday: Chicken Caesar Salad; French Bread
Saturday: Mr. L Cooks!
I just finished making a monster batch of Potato-Mac Salad. I really like the recipe from Foodland (link, here).
I have noticed that people are super-opinionated about potato salad. When we lived on the mainland, I thought my grandmother's was the best. However, since moving, I have come to be completely convinced that Hawaiian Potato-Mac Salad reigns supreme. Grandma may have just rolled over in her grave. Sorry, Grandma.
Normally, I wouldn't make the whole batch, which serves eight (I think probably more) but I thought it'd be nice to have leftovers during the week.
There are, of course, variations on this recipe. One I like involves adding grated onion. Another I like is adding tuna. I more than like that option, actually. I could eat the entire bowl if you add tuna. But, some people visibly recoil when they know there is tuna in the potato-mac. Mr. L likes sweet pickle relish in it. That makes me recoil, but I'll fix his up when I serve it. I am glad I bought kalua pork this week, so that I can do a plate lunch night with pork, potato-mac salad, rice and tossed salad. Here they say "toss salad," but that always makes me think of people throwing salad into the air.
There are some little secrets to making it taste authentic. Use Best Foods mayonnaise. (I should do a blindfolded taste test, sometime. I'm pretty sure I can tell the difference.) Also, the macaroni should not be cooked al dente (cooked so as not to be too soft, but firm to the bite). This mac is cooked until it is really soft. It gets a puffy look it. Test it before you dump it into the colander.
Here are the menus for the coming week.
Sunday: Baked Chicken with Pesto Noodles; Salad
Monday: Kalua Pork, Bok Choy, Potato-Mac Salad and Rice
Tuesday: Homemade Creamed Corn with Tomatoes; Sausages
Wednesday: Sweet-and Sour Meatballs; Rice
Thursday: Baked Potato-Stuffed Mushrooms; Broccoli Slaw
Friday: Rice and Black Beans; Guacamole; Sliced Tomatoes
Saturday: L&L "Healthy Plates" (Take-Out)
Recipe notes: If you haven't made homemade creamed corn before, do yourself a favor and try it. It is nothing like the canned stuff.
For the Baked Potato-Stuffed Mushrooms: I have some leftover mashed potatoes in the freezer. Once defrosted, I will add cheeses and bacon bits, stuff it into mushroom caps, and broil.
Time to get ready to head out. Happy 4th, everyone!