It seems lately that all I do is post my menu every week. I do have about 15 posts waiting, some since March – how pathetic! The problem is, I go online and get distracted by bleading blogs, or twitter or facebook. Before I started posting my menu, I used to post once or twice a week and post more recipes. I need to get back there. I need a new camera too, but we will take one step at a time.
Today we were supposed to be up in Leelanau butchering and packaging our piggies Speck and Parma, however, it has been to warm and our butcher was still busy making honey. Ok, the bees make the honey, but he puts it in nice bottles and markets it. Since it was moved to next weekend, we had no plans for the day and actually relaxed, did no chores, played with the kittens (and the kitties) and got caught up on many of our DVR’d cooking shows. This week’s menu is inspired by what’s in the freezer (need to make space for lots of pork) and by American’s Test Kitchen, Tyler’s Ultimate, and Barefoot Contessa.
This week’s menu is hosted by Cheryl of Gluten Free Goodness and the ingredient is pomegranate. I have pomegranate juice in the freezer, so I will whip that out to make some Pomegranate Cosmos on Tuesday. I need to clean the freezer out anyway. Fresh pomegranates were on sale yesterday and I walked right by – silly me. Please check out all the other great recipes using pomegranate on the menu swap.
Saturday: Homemade pork tamales with red chile sauce – from the freezer stock.
Sunday: Chicken cordon bleu with chives, gruyere and prosciutto topped with a roasted chicken jus; braised brussel sprouts with fingerling potatoes (from our garden) bacon and red onion. My brussel sprout plants didn’t produce this year. Each sprout is as big as this o. So I bought some.
Monday: Flank steak with Penzey’s Northwoods fire spice and twice baked stuffed potatoes with Boursin cheese.
Tuesday: Grilled salmon with Tacoma sauce (remind me to post this sauce) and fennel slaw. Company in town (yippee!), so we may totally do something else. Either pescatarian or vegetarian if we switch as she is both. Also, it is Veterans/Armstice Day and I have it off – one thing to thank Unions for. The real thanks of course goes to all our Veterans out there – thank you for all you have done for us!
Wednesday : Pork Stroganoff with dill on noodles, side TBD, but something with pomegranate – perhaps a salad.
Thursday: Baked potatoes topped with a white cheddar sauce, broccoli and bacon, and tossed salad
Friday: On the road to Leelanau for the weekend.