HungryChris

HC

I would kill for a good source of tamales!! We get by on the pork and red sauce ones from TJ's, which I keep in the freezer and bring to life in the IP. I add some homemade pico de gallo and sour cream. They make us happy, but we long for better!!!! HC

Garlic and herb Allouette Cheese stuffed Portobello caps, roasted garlic, oven roasted bread with soft butter and a smallish salad. One of our favorite meals! HC

I cooked the last corned beef from the freezer a few nights ago, to make room for another dozen or so. Lunch today was a no brainer. HC

Breakfast burrito with pico de gallo. HC

@Skyclad, there are so many types of chowder and I like many of them. I think that if I had to choose just one, it would be the clear broth style and as one who digs fresh clams just about every chance I get, here is my go-to winner. https://www.almanac.com/recipe/matunuck-clear-broth-clam-chowder HC

It warmed up to 40 F today. I let the wood stove go out, turned the thermostat up to 70, figured out and shopped for dinner, made a chicken salad slider, poured a cold beer, did some vital research for our upcoming cruise (like: where can we get the best jerk chicken and conch fritters on St Kitts and St Tomas) , and took the afternoon off for a nap. HC

Spicy chicken ramen and some pork pot stickers. The fact that I could make this without leaving the house helped in the decision making. HC

Day three of howling winds and below zero (F) temps. I spend so much time bringing in fire wood and feeding the wood stove every 2 1/2 hours, my dinner imagination has gone into hibernation. HC

Much!! HC

I am pretty sure that you are not a fan, but the absence of capers on that beautiful platter will probably bother me for years. HC

Korean BBQ rotisserie chicken. One for us and one for Deb's daughter and SIL. Potato salad was an afterthought, but a good one in my book. HC

Corned pork tongue Reuben sandwich. For those among you who have expressed distress at seeing the true process (and I am sure you know who you are), I have skirted the grizzly details, and only documented the more picturesque parts of the whole process. These are every bit as good as beef tongue, but way, way less costly. Two weeks in the brine and IPot for 60 minutes. HC

Pork tenderloin piccata. When these things go on sale for $1.99 pp, I can't help but load up the freezer with them. This was my last batch. I'll be watching for the next sale. HC

I cooked a 15 pound turkey (49 cents a pound at Walmart) on New years Day and finished off the last of it last night. The wings and drumsticks made a pretty great turkey stew. Deb was a little skeptical at first, but packed up a lunch portion of it after dinner with some enthusiam and actually commented on how good it was. It started out as turkey pot pie, and morphed into turkey stew as I decided against making a pie crust. HC

Salami grinders! HC

Smoked salmon, stuffed grape leaves with plain yogurt, olive oil and lemon juice, pickled beets, marinated asparagus and a World @ Large APA. HC

Sausage, egg, cheese and marinated zucchini on an English muffin and some turnip pickle flutes. HC

Toasted English muffin with ramp compound butter, bacon and eggs that were a little more than the over easy I was aiming at. HC

Dinner tonight was an old classic that happens to be one of Deb's favorites. Baked, stuffed shrimp. HC

Layered slices of roasted beet and raw turnip pickles. HC

For some reason, I was in a cicchetti frame of mind tonight. Hot wings, leftover turkey stuffing with gravy from NYD, deviled eggs, prosciutto stuffed cherry peppers and smoked salmon spread with crackers. HC

As a matter of fact, I made a smoked salmon spread yesterday from some salmon I smoked myself. This is a picture of the one I made for us, but I also made a foot long one for the guys in the truck shop where Deb works. I brought it in around 9:30 this morning and at noon, Deb sent me the picture of how much was left. HC

On a recent episode of Alaska The Last Frontier, I was interested to see that one of the things they do in the spring is take any salmon that is left in the freezer, brine and smoke it, then pressure can it with some oil. I don't remember the exact details, but can't help to think that the product would be much better if it was pressure canned without all that time in the freezer. I would imagine that smoked salmon spread could be made as needed using that shelf stable product. HC

Now that I have just about everything I need, it's a matter of deciding what to have for dippage. I am kind of thinking about ripe pears, blanched baby carrots & sugar snaps, raw cauliflower slices, leftover kielbasa and garlic and thyme croutons. HC