Ann_T

Moe's Breakfast - Eggs poached in homemade salsa.

I love Naan, and have over the years tried various methods for making it. BUT, it is never the same as Naan that is baked in a tandoori oven. Unless you have a tandoori oven, the naan will never have that flavour that I associate with Naan. So when I make a curry dinner, I make Chapati.

Norm, What a beautiful way to serve a zucchini salad. Bruce, beautiful colour on that chicken. Prime Rib dinner.

Dejah, that is exactly what I did. Served right off the griddle. If this pan was slightly smaller, it would be even more versatile. But it is just slightly too big to fit in the oven.

My son is home for a couple of days. Promised him Mexican tonight and Prime Rib tomorrow night. I have this huge cast iron round griddle given to me by a neighbour a few years ago that I had never used. But I used it twice in the last week to make a couple of stir fry type dishes - one with pork the other with beef tenderloin. I don't think I will use my wok again. It was perfect for tonight's Chicken Fajitas. Marinated the chicken in a little of the homemade salsa. On the griddle. Lots of room - no crowding. 23" in diameter. Moved the chicken off to the side. Added the onions and green peppers. Served off the griddle with homemade flour tortillas. With salsa and Guacamole. Matthew made the Guacamole.

A quick stir fry with beef tenderloin and black bean sauce.

Dejah, It doesn't matter whether you pan fry, grill, or finish off in the oven, just don't over cook it. The halibut last night was fresh, but the season comes to an end in a few day and then I'll have to settle for frozen until March. Even the frozen isn't bad, since it is flash frozen at sea.

I'm not familiar with egg dish. It is something that I know my husband would love. Thanks Anna.

I just assumed that you were using the light from your hood. Your meals and your photos look very good to me.

Not that there is anything wrong with that. Steve, the mussels look really good. I like the combination of the mussels and chorizo. Especially homemade chorizo. Homemade Halibut Fish and Chips with a Dill Pickle Tartar sauce.

Thanks Judiu. Anna, No, I roast from start to finish at 500°F. Using Barbara Kafka's high heat method. That little roast took less than 30 minutes. Plus a 15 minute rest. Came out of the oven at 112°F. I use this method not just for beef, but for Pork, turkey, Chicken, Lamb, etc... Thanks Steve. Got to love Greek with rice and potatoes. The "scoops" with the chicken and dumplings would be mashed potatoes.

Dejah, Sterling Silver is on both sides of the border. It is sold here on the west coast in Thrifty Stores which I believe are now owned by Sobeys. Rice Bowl - Spicy Pork Tenderloin.

Forever Young, Sorry, I missed your question. I usually uncover the turkey sometime the day before. So it air dries between 18 and 24 hours. I don't worry about plastic bags. I just wrap the turkey with plastic wrap. But if you are looking for really big bags, try the Dollar Tree (Dollar Store) or Liquidation World. Both carry large Zip Lock bags. Big enough to hold a fair size turkey. I use Kosher salt.

Kim, I hope Mr. Kim's surgery went well. Moe had rotator cuff earlier this year. Long recovery. Steve, your gumbo looks very rich. I'm sure it was delicious. Dejah, I now have a craving for chicken fried rice. A few of this weeks meals. Lamb Shanks - Greek Style. Chicken and Southern Style Dumplings. Sterling Silver Beef - Top Sirloin roast - Presalted and roasted at 500°F . Leftover roast beef - Beef Dip Sandwiches for breakfast.

So many great looking meals. I don't know what I want first - Norm's Oxtails, ChefMd's Lamb Shanks or Bruce's Ribs. Noodles with Pork and Bean Sprouts. Wings with TBQ sauce and roasted potato wedges.

Thanks Paul. But I still want my pictures to look like yours. Bruce, beautiful piece of beef. Last night's dinner. Filet Mignon with baked potato. The beef was presalted two days earlier. Seasoned with black pepper. Rubbed with a garlic clove after coming off the grill.

I could eat Mexican every day. Love your breakfast Bruce. My son is home visiting for a few days and I promised him homemade pizza. There was enough dough left to make a pizza for breakfast. Moe's was a "breakfast" pizza topped with fresh mozzarella, fried potatoes, bacon and eggs, and for Matt, I made him his favourite Greek Pizza. Topped with fresh mozzarella, potatoes fried in bacon fat and seasoned with garlic, oregano and fresh lemon juice, sheep's feta and Kalamata Olives.

Paul, I want MY pictures to look like yours.

Bruce, thanks to you I now have a craving for curry. Julie Sahani's Classic Indian Cooking is my favourite Indian Cookbook. We had our Thanksgiving dinner yesterday with our neighbour. We shared the work. Clif did the turkey, dressing and gravy and I did all the sides and the dessert. Apple Pie

Norm, that brisket looks so 'homey". The perfect meal. Chileheadmike, Great looking pizza. MM, your Blanquette de veau looks delicious. Beautifully plated. I haven't made that in a number of years. I think I need to add that to the menu this week. Kim, I'm sorry you have been dealing with a bad back. Glad that you are back cooking. Love when you share all your meals. Yorkshire Puddings. With Prime Rib. Presalted and Roasted at 500°F. Grilled Italian Sausage with Penne in a tomato basil sauce with black olives. Marcella Hazan's Fricasseed Chicken with Black Olives.

I'd be happy with this , breakfast, lunch and/or dinner. Grilled a small prime rib over indirect heat. The roast was presalted on Monday.

Forever_Young_CA, I'm also on the west coast of Canada. I have done the stuffing/dressing both ways. Presalting doesn't prohibit you from stuffing the turkey. But I do prefer to bake the dressing separate from the bird. ~Ann

Although I never found that brining made the gravy too salty, I gave it up years ago in favour of presalting, using Judy Roger's method (Zuni Cafe). I use this method for all cuts of meat. Turkeys can be presalted up to three days before roast day. ~Ann

Basquecook, Great looking wings. What sauce did you toss them with? Strip Loin Roast with Yorkshire Puddings. Requested by my son Matt, who was visiting for a few days.

Apple Fritters for breakfast. Two ways. Tossed in cinnamon sugar. And drizzled with a glaze.