I really like that version and pretty much all forms of polenta including the boiled version. As for the sliced stuff I have put discs of it in the oven on a cookie sheet , usually topped with cheese , but the possibilities are endless for toppings.

 

Sliced polenta and fry up some green tomatoes. cover with a little 'gravy'.

 

One of the closest bars to us, maybe a mile a way, has outdoor seating. It an old bar - been there for decades - and has mostly blue collar clientele. They serve the best BLT for $8 that I have ever had. That's what I get every single time we go there. Tonight I got Alaskan Amber to wash it down. Donna got fish. $55. We had our usual great waiter and gave him $20 for his fine service. Sometimes you just have to appreciate people who are working instead of sitting on their ass.

 

^ nice tip. Very nice when people appreciate good service.

 

Who ever thought simple fried dough could be addictive. It was my mom's 85th birthday yesterday, and my aunt made nocatale. This is an old school recipe passed down to her and my mom by their mother. It was a staple at every big family event and holiday when we grew up. I had quite a few yesterday, I haven't eaten them in quite a few years and fried food isn't good for me, but they keep calling my name. Simple fried dough that turns crispy, lightly salted. Some Italians make sweet versions with powdered sugar, white sugar, honey, cinnamon, etc, but this is how we eat them from our region of Italy. I have never made them and likely never will, but I remember my grandmother sitting in the basement of her home cooking these for hours, making hundreds of them ahead of any big holiday or family event.

 

Zero, I usually agree with you but nope sorry.
Fried dough should not give up it tender gooeyness and should always be eaten warm, be tender to the tooth and drenched in melted butter and sugar or cinnamon and sugar.
Mind you it kills me to eat it that way if the conditions aren't right but man does it bring back memories.

 

Man I can't really argue with that. When my grandmother used to make hers I would gravitate to the undercooked ones, those ones came out a bit chewy and a bit soft to the tooth just because they weren't cooked so heavily. Those were my favourites ( I would ask for the "crudo" ones = slightly undercooked)

Fried dough is so good though any way I can slice it.

 

I found this recipe on-line a few months ago, and decided to fix it tonight. One word: "delicious!" We didn't have any smoked mussels, which were optional, but I found a small tin of smoked oyters lurking in the pantry, and used those instead. For a quick summer meal to be enjoyed on the porch or deck, I could not recommend this enough. Enjoy!

Photo: Michael Piazza | Food Styling by Catrine Kelty | Prop Styling by Caroline Woodward

Shrimp and Corn “Clambake” Grill Packs

Inspired by the iconic New England clambake, these grill packs replace lobster with quick-cooking shrimp, along with spicy sausage, corn, and potatoes. Smoked mussels are optional but add a wood-fired flavor.

Yield: 4 servings

Ingredients

• 1 pound (26–30 count) tail-on shrimp
• 4 ounces linguiça, chouriço, or other spicy sausage, cut into  1/4-inch- thick disks (I used Zaterain Cajun sausage)
• 2 ears of corn, each shucked and cut crosswise into 8 pieces
• 2 medium red potatoes, thinly sliced
• 1 tin (4 ounces) smoked mussels (optional)
• 4 tablespoons salted butter, divided
• 4 large cloves garlic, minced
• 1 teaspoon Old Bay seasoning, divided
• Minced fresh parsley, for garnish

Instructions

Prepare your grill for direct, medium-high heat (about 400°).

Lay four sheets of aluminum foil, each about 15 inches long, on your counter. Top each sheet of foil with an equal-size sheet of parchment paper.

Divide the shrimp, sausage, corn, potatoes, mussels, butter, garlic, and Old Bay seasoning equally among the packets, piling the seafood, sausage, and vegetables in the center and topping them with the butter, garlic, and seasoning. Fold the foil and parchment paper up over the ingredients, pinching securely at the top to seal.

Set the packets on the grill grate, cover, and cook until the shrimp is fully cooked and the corn is tender, 15 to 20 minutes.
Garnish with the parsley and dig in!

 

Gene you reminded me of my brother in laws stag party.
trash can clambake on the beach. hmmmm

 

Hate to admit this but I have a soft spot for comfort foods from my youth. Last week my wife went out to dinner with one of her childhood girlfriends.

I made creamed chipped beef on sourdough toast. HEAVEN for me. I hadn't had it for several years.