Sunday Supper: Edition 36

Hey there!  

The Momsense is coming back tomorrow!  More on where I’ve been and what’s new around here later, but for now I thought I’d repost an old Sunday Supper post with some recipes you can use to placate your people in a pinch.

It’s raining outside.  Hard.  Really, really hard.  I’m not a fan of rain or storms; they scare me, and besides rain is messy.

Case in point:  First, Coach and I decided to drive over to the mall to pick up a mirror we had ordered a sweet forever ago.  It finally came in.  There were visions, albeit fleeting visions, of me rearranging the dining room and hanging said mirror today. 

Yeah, that’s not going to happen.  I’ve made it back into pajamas.  I think all that’s in my immediate future is Girl Scout Cookies and watching Julie and Julia.

As we headed to the mall, we were temporarily diverted to a little pizza place for a buffet lunch when the skies opened up and the messy rain started to fall.

The short version of this story ends this way:  pouring rain, a parking lot with a clogged storm drain and a couple of feet of standing water.  There was a loading dock involved.   Coach got out to get the mirror, and subsequently had much trouble fitting the mirror into the back seat of the truck.  In the pouring rain.

After a few minutes of grumbling things like “I don’t know why we pick a day with tornadoes and pouring rain to do this, he finally managed to get the mirror in the backseat. 

And he got back into the car.  Huffing.

Me:  “What?”

Coach:  “The thing is huge.  Why did we do this today?  You knew how big it was.”

Me:  “It’s only 48 inches tall.  That’s not that big.”

Coach:  “It’s four feet!”

Me:  “Well, all the kids are over four feet, and we fit all three of them back there.”


Me:  “Uggh.  Whatever.  It’s fine.”

Anyway, Coach was not amused.  The converstation had to take another turn at that point or it was clear he was going to implode.  So, I strategically asked him a question about the NFL draft, because my  momma didn’t raise a dummy,  and an argument was successfully avoided.

Until we got home.

I went to the bathroom, and while I was in there I heard running water…behind me…where there is a wall…a wall with no plumbing.

Me: “Hey, come in here and see if you think this is a leak, or if it’s just the rain hitting the roof.”

Coach:  “Craaaaap.  That’s not rain hitting the roof.  That’s rain running between the walls.”

Me:  “Should we get on the roof and check?”

Coach: “Yes, WE will have to do that.  YOU stay here.”

So he suited up, grabbed the ladder and climbed on the roof. 

Coach:  “Babe- I need some garbage bags.”

At that point he climbed down the ladder, gathered a large tarp and several bricks,  I gave him the trash bags, and he climbed back up.  Then he fell.  I know that because I heard the thud and the loud grumblings of a man who was not at all enjoying the rain.

Yeah- so we have a leak.  Actually Coach says a critter of some sort has chewed away the boot that surrounds an exhaust tube-thingy on the roof so he could get in the house.


So, we have to have a roofer out this week.  Subsequently, we have at least one of the children up for sale.  It’s a recession- we can have a roof without leaks or three children.  We can’t have both.  Tough break.  It was nice knowing them though.

Anyway, I don’t think I’m going to be able to con Coach out of his foul storm/roof-induced mood.  It may take some serious work in the kitchen.  So, here’s what I’m planning for tomorrow:

3-Way Amnesia Burgers

2 bunches scallions, for grilling
Olive oil
1 pound lean ground chuck
Sea salt and freshly ground black pepper
Applewood smoked bacon
4 slices aged smoked Cheddar
Carmelized Red Onions
*Toasted Kaiser rolls (actually, we’re using 100 calorie sandwich rounds because of the Weight Watchers)

Cut the root ends off the scallions. Brush with olive oil and place on grill. Grill both sides until grill marks appear. Remove from the grill to a cutting board. Chop and set aside.  Place ground beef in a bowl and add chopped scallions, about 1 tablespoon salt and 1 tablespoon ground pepper. Mix together and form into patties about 1/2-inch thick.  Wrap 1 slice applewood bacon around each patty and place on grill, about 5 to 6 minutes on each side for medium-well. Top burgers with cheese the last minute of cooking. Place on platter, cover with foil and set aside.

Chipotle BBQ Sauce

1/2 stick butter
3 tablespoons minced garlic
8 ounces tomato paste
2 1/2 cups water
1 small can chipotle peppers in adobo sauce, seeds removed and chopped
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
3 tablespoons yellow mustard
1/4 cup ketchup
1/4 cup dark brown sugar
1 teaspoon paprika
3 tablespoons molasses
2 tablespoons honey
1/4 cup black cherry preserves
2 teaspoons ground cumin

 Melt butter in large saucepan. Add the garlic, tomato paste and water. Stir until tomato paste dissolves. Add the chopped chipotle peppers (seeds removed), peppers and sauce to the pan. Stir to combine. Add the remaining ingredients and simmer for about 30 minutes.  Strain and set aside.
Carmelized Red Onions

4 large Spanish red onions
1/2 stick butter
Minced garlic
Sea salt and freshly cracked black pepper
1 cup Chipotle BBQ Sauce

Thinly slice the red onions. Melt butter in skillet and add garlic, onions and salt and pepper, to taste. Cook stirring occasionally until wilted. Add 1 cup Chipotle BBQ sauce simmer for 30 minutes.

Now- put your burger together with some carmelized onions and enjoy.  Hopefully Coach will forget all about the rain, the mirror, and the roof troubles…

And the fact that he is obsessive about his Weight Watchers points.  Then, serve the burger with these…

Sweet Potato Fries

2 sweet potatoes, washed
2 tablespoons canola oil
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Place a baking sheet in the oven.  On a cutting board, slice the sweet potatoes in half lengthwise. Slice each half into 6 wedges. Place wedges in a large bowl, add canola oil, season with salt and pepper, to taste, and toss to coat.  Remove the baking sheet from the oven. Place the fries onto the baking sheet and bake for 15 minutes. Turn the fries and bake for another 15 minutes until brown and crispy. Transfer to a serving bowl and serve.

See y’all!

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2 Comments on Sunday Supper: Edition 36

  1. Shannon
    April 24, 2010 at 7:34 pm (8 years ago)

    Those recipes sound delish! It’s been raining her since last night. The wind is fierce and the lightning, well I’m sure you know! Cooking is such a great way to spend a rainy day! Hope we see sun tomorrow.


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