What's Cooking in Carolina?

Mainly creative menus and recipes (usually healthy) and always from scratch with tips for party planning, theme parties, weddings and decorating tips so you can give swank parties or dinners to delight your guests from a part time caterer, owner/operator of a coming soon Entree Vous, but mainly a cook and eater who grows much of her own food and loves to laugh.

Sunday, January 15, 2006

Turkey Dim Dum, ButterNut Squash, French Onion Soup and Steak Subs

What's Cooking this week in Carolina?

Well, we've made spaghetti and meatballs, always a favorite piled with Parmesan Reggiano and served with garlic bread. We marinated a few flank steaks over a few days in wine and herbs. It may seem like a lot of steak for 2 people, but there are so many things you can do with the leftovers. One night we had steak and cheese subs with the leftovers, with provolone and grilled onion and blue cheese sauce left over from some chipotle chicken tenders. Yummy. Served with French onion soup. We'll have another round of sandwiches with the flank steak in pita bread with white beans that have been seasoned with olive oil, rosemary and garlic like the meat.

I have pork chop marinating in a teriyaki marinade to stir fry with some of the shanghai pok choy from our garden served over rice.
To accompany that, we'll make some egg rolls. One of my favorite egg roll recipes is to take some hot sausage, crumble it and sauté with some ginger and garlic. Add lots of shredded cabbage with a smaller amount of onions and carrots and season with a little soy sauce. Add mung bean sprouts at the last minute. It makes one delicious egg roll. Put some in egg roll wrappers. Brush with water to seal. Roll and deep fry. Serve with homemade plum sauce. I ended up making pot stickers with ground turkey. They turned out great!

The only other thing I have in the works is the butternut squash casserole that was in the Raleigh newspaper earlier this week. Someone wrote in and ask for the recipe from Starlu, a great little restaurant in Durham. They had
the roasted brined chicken with this squash which they said was sublime. The chef, Sam Poley, provided the recipe for both the chicken and the casserole so I'm trying it: prepped it this morning for baking later. I'm sure you can go to the newsandobserver.com and do a search and find it. I'll let you know the outcome, but it looks and smells great!

That's all for now. We hope you are staying warm and eating well. If not, you need to be!

Take care until the next time. And send us a note. We'd love to hear from you!

Check out our website at www.swankcatering.com and if you want any recipes we haven't published, ask!



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