JBug's Kitchen Antics

Catching Up

We've had friends visiting for the past couple of days and when it comes to summer entertaining and this type A personality, planning ahead is the key to keeping life rolling along as it should. It certainly kept J'Bug semi sane although Max and Finnigan's varying degrees of social skills or lack thereof darn near put me over the edge. Anyway, here's the low down on some of our menus during the past week.

Korean Barbecue Flanken Ribs is a perfect summer night dinner because the meat marinates for a minimum 24 hours before it hits a super hot grill for a grand total of 2 minutes per side. The combination of hoisin sauce and sugar in the marinade never mind lots of minced garlic and fresh ginger make for a fabulously caramelized crunch on the outside and fork tender juiciness on the inside of the ribs. 

Along with a made in advance Spicy Noodle Salad chock a block full of colorful veggies such as carrots, green onions, julienned mini sweet bell peppers and and snow peas and a crunchy ramen noodle slaw, dinner was super easy on the cook. 

 

Of course we also had to take advantage of the riches Neptune bestows and enjoyed crab caught by you know who, roasted in the oven accompanied by a rich and buttery orange sauce perfect for dipping bread fresh from the oven. I know I've bragged about this particular dish before but it is one of our favorite ways to prepare our local Dungeness crab. Along with a salad, it makes for another easy on the cook dinner. Here's the link the recipe for Oven Roasted Crab with Orange Butter Sauce and I'm telling you, it is amazing. Just be sure to keep the cool white wine flowing and a roll of paper towels on the table and you'll have a bunch of happy people. 

When you're looking for something quick and easy, you don't have to look any farther than bonless chicken thighs on the grill.

In our case we enjoyed a re-run of the Mustard Maple Marinated Chicken from way back in 2011, grilled up all crisp and crunchy and accompanied by a curry flavored orzo salad - same as the recipe on the link with orzo pasta instead of basmati rice for no other reason than I just wanted to give it a try, particularly after the fabulous cold lemony orzo and asparagus combination we had a while ago. 

Just so you know, I whipped up the sauces, marinades and salad dressings all in advance and stored them in the refrigerator until they were needed. Some of the veggies were pre-prepped as well and that means I got to spend less time in the kitchen and more time with the wine bottle(s) and the guests. 

 

 

 

 

 

Catching Up!

I know I've been MIA for a few days but I warned you that things were going to be a little irregular for a while. There's been so much going on around here, I can't quite figure out what end is up but it's all good stuff so no worries. 

We had two of "our girls" for dinner Saturday night and when I say "our girls", I mean daughters in our hearts who we've adopted as our own and they've adopted us. They graduated from Big Guy's class at the U of A in 2006 but keep in touch with us two "old" people who dote on their words and glory in their successes. Quite honestly, I can't imagine being any prouder of them or loving them any more if they were our own kids.

Anyway, the menu included

Salmon Spread with Horseradish and Assorted Breads & Crackers    

Steamed Artichokes with Maltaise Sauce

Southern Spoon Rolls

Braised Duck Legs with Marsala and Sour Cherries

Mashed Potatoes with Parsnips

Steamed Brussels Sprouts

Shredded Apple Pie with Ice Cream

So let's see how it went. Thankfully the company was fabulous, conversation scintillating and there was laughter galore because to be honest the cook was rather off her game.

1. The Smoked Salmon spread was a trifle too salty;
2. The Maltaise Sauce kinda' spicy because I used Kicky Kumquat Marmalade to make it;
3. The spoon rolls weren't the feather light beauties that they usually are because they didn't have enough rising time in the refrigerator, plus I might have "cooked" the yeast;
4. The duck needed more salt and pepper;
5. So did the mashed spuds and parsnip combination;
6. The brussels sprouts were overcooked, and 
7. The apple pie waaaay too sweet.

Don't you hate when that happens? This week there's not likely to be much of anything coming out of JBug's Kitchen because Big Guy's away and I really need a couple of days to get back in my groove but don't go away you hear. Incidentally, in case you're wondering what I had for dinner last night ...you're looking at it right now.

A year ago - Mulligatawny Soup with Buttermilk Biscuits

Two year's ago - Spaghetti and Meatballs