Last night after shopping we had a nice used beef porterhouse, that I cut into the fillet & NY.
I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye every time I open the pantry.
It occurred to me if I boil up a pound of penne and use the tapenade as a base along with some artichoke hearts it should make a nice easy Sunday dinner.
On Jul 20, 11:04 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
> Last night after shopping we had a nice used beef porterhouse, that I cut > into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye > every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as a > base along with some artichoke hearts it should make a nice easy Sunday > dinner.
> Anything else you would add?
> Salad of course.
used? Do you mean usda or why was it used? Was it cooked?
> Last night after shopping we had a nice used beef porterhouse, that I cut > into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye > every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as a > base along with some artichoke hearts it should make a nice easy Sunday > dinner.
> Anything else you would add?
> Salad of course.
used? Do you mean usda or why was it used? Was it cooked?
The tapanade and arti hearts sound good.
Karen
No it was the Markdown Meat section. I always check that little bin at the local Albertsons.
They handle Harris Ranch (Local California) beef. If the beef gets to the Sell-by date they re-price it and put it into the markdown bin. Yesterday they had a 1.5 pound beautifully marbled USDA choice Porterhouse remarked to $4.99 per pound. I grabbed that sucker right up. The porterhouse is a NY & Fillet with the bone in separating the 2 sections. A little salt & Pepper and served with a Grilled peach half.
BTW - If you can't use the beef right away - freezing the beef stops the deterioration. :-)
> Last night after shopping we had a nice used beef porterhouse, that I cut > into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye > every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as a > base along with some artichoke hearts it should make a nice easy Sunday > dinner.
>> Last night after shopping we had a nice used beef porterhouse, that I cut >> into the fillet & NY.
>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the > eye >> every time I open the pantry.
>> It occurred to me if I boil up a pound of penne and use the tapenade as a >> base along with some artichoke hearts it should make a nice easy Sunday >> dinner.
>> Anything else you would add?
>> Salad of course.
> Dimitri,
> An excellent plan if I don't say so myself!
> You forget the TJ's pesto?!?
> Andy > Minor league fatso.
Saving the pesto for a special guest Grandson # 2. He loves the stuff - He's 5.
Dimitri wrote: > Last night after shopping we had a nice used beef porterhouse, that I > cut into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the > eye every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as > a base along with some artichoke hearts it should make a nice easy > Sunday dinner.
> Anything else you would add?
Maybe a smooth cheese, like fresh mozzarella or havarti or something.
Serene
-- "I think I have an umami receptor that has developed sentience." -- Stef
>>> Last night after shopping we had a nice used beef porterhouse, that I cut >>> into the fillet & NY.
>>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the >> eye >>> every time I open the pantry.
>>> It occurred to me if I boil up a pound of penne and use the tapenade as a >>> base along with some artichoke hearts it should make a nice easy Sunday >>> dinner.
>>> Anything else you would add?
>>> Salad of course.
>> Dimitri,
>> An excellent plan if I don't say so myself!
>> You forget the TJ's pesto?!?
>> Andy >> Minor league fatso.
> Saving the pesto for a special guest Grandson # 2. > He loves the stuff - He's 5.
> Good taste for a young man.
>:-)
Dimitri
If I knew pesto at 5 that would surely make me a major league fatso!!!
> Dimitri wrote: >> Last night after shopping we had a nice used beef porterhouse, that I cut >> into the fillet & NY.
>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the >> eye every time I open the pantry.
>> It occurred to me if I boil up a pound of penne and use the tapenade as a >> base along with some artichoke hearts it should make a nice easy Sunday >> dinner.
>> Anything else you would add?
> Maybe a smooth cheese, like fresh mozzarella or havarti or something.
> Serene
> -- > "I think I have an umami receptor that has developed sentience." -- Stef
Good suggestion - Hmmmmm Gorgonzola & olive???? Maybe overpowering?
Dimitri wrote: > Last night after shopping we had a nice used beef porterhouse, that I > cut into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the > eye every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as > a base along with some artichoke hearts it should make a nice easy > Sunday dinner.
> Anything else you would add?
> Salad of course.
Tapenade (black) and goat cheese go together very well. I dunno about the artichoke hearts--esp. if they are the marinated type.
> "Serene Vannoy" <ser...@serenepages.org> wrote in message > news:6ehhguF75ekeU3@mid.individual.net... >> Dimitri wrote: >>> Last night after shopping we had a nice used beef porterhouse, that I >>> cut into the fillet & NY.
>>> I have a bottle of Trader Joe's mixed olive Tapenade looking me in >>> the eye every time I open the pantry.
>>> It occurred to me if I boil up a pound of penne and use the tapenade >>> as a base along with some artichoke hearts it should make a nice easy >>> Sunday dinner.
>>> Anything else you would add?
>> Maybe a smooth cheese, like fresh mozzarella or havarti or something.
>> Serene
>> -- >> "I think I have an umami receptor that has developed sentience." -- Stef
> Good suggestion - Hmmmmm Gorgonzola & olive???? Maybe overpowering?
Oh yeah. Looking back at that "mixed part"... Is this the chunky mixed olive thing I saw last time I was at TJ's? Then my mind springs to something with muffaletta-type flavors but with pasta. Yes, I am weird.
In article <C7Lgk.8694$L_.6...@flpi150.ffdc.sbc.com>,
"Dimitri" <Dimitr...@prodigy.net> wrote: > Last night after shopping we had a nice used beef porterhouse, that I cut > into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye > every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as a > base along with some artichoke hearts it should make a nice easy Sunday > dinner.
> Anything else you would add?
> Salad of course.
I frequently add a gob of tapenade (that one or the olive tapenade) to spaghetti sauce.
How about adding some pesto?
-- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller , blahblahblog is back! "rec.food.cooking Preserved Fruit Administrator 'Always in a jam. Never in a stew.'" - Evergene
> Last night after shopping we had a nice used beef porterhouse, that I cut > into the fillet & NY.
> I have a bottle of Trader Joe's mixed olive Tapenade looking me in the eye > every time I open the pantry.
> It occurred to me if I boil up a pound of penne and use the tapenade as a > base along with some artichoke hearts it should make a nice easy Sunday > dinner.
> Anything else you would add?
> Salad of course.
> -- > Old Scoundrel
> (AKA Dimitri)
I sliced and grilled 2 large carrots and 2 fairly large crookneck squash and a large onion a little less than 3/8ths inch and seasoned them with some balsamic and mixed dried herbs. These were grilled over a hot grill to add some char. When they were grilled al dente I turned off the grill put them into a baking pan and left them to stay warm on the grill.
The tapenade along with 15 or so marinated artichoke hearts were heated in a separate pan - there was enough olive oil so I didn't have to add any.
When the pasta was cooked & drained I mixed in the tapenade - & separately diced the vegetables.
The pasta was served with a generous helping of the diced vegetables & some fresh grated ( I use a micro plane) cheese & cracked pepper.
