CHICKENY CAVITY!!!

Friday sounds tasty. =D I don't think there's anything else going on... (Saturday the boy is hosting a Get Your Rocks Off party for his geo-science buddies. We will be watching (part of) "The Core", until their collective brains explode from wrong-ness, then more drinking).

 

What about throwing peanuts on the Pixel?  I think that may have more amusing results. 

I make a pretty good pico de gallo if you guys are into that (using a recipe I, gasp, didn't get from Good Eats but rather from a former coworker).  I could probably also look up a recipe for sweet corn cake.

Also, since it is the recipe thread and we're threadjacking...

Sinic's co-workers Pico de Gallo!

3-4 Plum Tomatoes
2 largish white onions
3+ Jalapeño peppers (to taste for spicy)
1/2 bunch cilantro
Lemon juice
Sea salt (or kosher if you don't have sea... something nice and coarse)

Dice the tomates by cutting them lengthwise in a grid then chopping them.  Pieces should be roughly cubic.  Do the same to the onion, working one half at a time.  Mix together so that the ration of red to white looks roughly even.  Cut jalapeños in half (deseed if desired) and then dice them and add them in as well.  Chop the cilantro and toss that in as well.  Mix it all about and transfer it into the desired serving vessel before the next step.

Next, add lemon juice until it comes about half-way up the inside of the serving dish.  If it looks like you've got too much in there that's probably getting close to the right amount.  Add in a couple heavy pinches of salt and then mix it all together.  Be sure everything gets a good coating of lemon juice.

Enjoy as is with tortilla chips and margaritas (top shelf, on the rocks, salted rims).

I did not! I was just thinking about that last night.

Vorsaga: I really like the salsa verde from Trader Joe's. They had a pretty awesome variety, we should see if they have anything similar to the Cantina's hot (temperature) salsa. That would rule.

Enchilada sauce: As best as we can tell it's made from sour cream, some kind of mild white cheese, and... something else? It's smooth and delicious. Anyone have ideas?

It's mozzarella.

I experimented with a sour cream sauce and I think I'm on to something. If I just like, double the sauce, then it'd be right on.

If you come to my house tonight with a tub of sour cream (the 1-lb size), some tortillas, and cilantro (optional) I will make it for you.

(I will post the recipe when I have PERFECTED it.)

Edit: I lie! Come tomorrow, we have a Thing tonight.

A... Thing? Just remember, if it gets out of hand, KILL IT WITH FIRE.

I had some sort of revelation reading the ingredient list of a basic pre-prepared cheese sauce when I saw that it contained 1.4% (powdered) cheese. For the same cost as the sauce, I could buy a decent chunck of actual Brie cheese instead. So I did.

Cheese-n-ham sauce with garlic and broccoli (to go with pasta):

Set two pots with water to boil, and cut a bit of broccoli to bits. Throw the broccoli into one pot, and pasta into the other. Cut a bit of Brie into large chunks and place them in a frying pan, mouldy side up if possible, then let them melt on low heat. Peel five or six cloves of garlic and chop into small bits, then take smoked ham and chop into small bits too. As the cheese starts to melt, it's easy to peel off the rind if you want (not neccessary, though). Mix the garlic and ham into the cheese and let it heat.

The cheese sauce is mixed into the pasta with salt and pepper, and served with the broccoli. So damned good.

Ok, gonna add another one three here.  Because I'm starving, so I've got food on the brain.

Tasty flavorful roast beef:
Take one beef roast of any size you desire.
Season outside with kosher salt and pepper.
Stab through with a knife in several places and shove whole twigs of fresh rosemary through the holes.
Place on roast rack in roasting pan and cook in 350 degree oven until done to your desired level of doneness.  (Note: if you cook this more than medium rare, you are insane.)

Works well with baked or mashed potatoes and a fresh salad.

On that note,
My mashed potatoes: (warning, these have started feeding frenzies):

Take enough potatoes for the number of people you are feeding (I usually make these for at least 6, so I end up going through a lot of milk and butter) and boil them until they are very