Shelby

My mom and step-dad gave me a gift certificate from Goldbelly for Christmas. Decided to use it for this last weekend--fun stuff to eat while watching all of the March Madness games. Ribs from Philippe Chow Really good. Came with a honey sauce--was hesitant about that be we loved it on the ribs. And chopsticks with these cute chopstick holders. Not exactly sure why......maybe ribs are eaten with chopsticks? I certainly am better just using my hands lol. Pork soup dumplings from Nom Wah (always have wanted to try them and I certainly wasn't disappointed!) Dipping sauces I made a cabbage/Asian-ish salad to go with Thank you Mom and step dad!! Last night I roasted the last of our ducks Roasted broccoli and pasta with arrabbiata sauce to go with

YES. Truly was the best corned beef we've ever had.

I don't have a direct link, but I copied and pasted her exact words onto my saved recipes place: These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

This all looks SO good. I'm going to have to try cabbage fritters. I love that you changed it up this year--still very Irish, but different Night before last I threw together a cajun-ish chicken pasta thing. Salad on the side. I, too, switched from our usual St. Patrick's Day --throwing everything into the slow cooker. Wanted something a bit different. I did @gfweb's SV'd corned beef method--155F for 24 hours. PERFECT. Fried cabbage--onions, cabbage, bacon, salt, pepper, smoked paprika Carrots done in the IP then tossed with Little Green Dress @Mmmpompspotatoes Made a mustard sauce for the CB Couldn't resist these cute rice crispy treats. Super fun

I promise I'm not a stalker. 🤷‍♀️

I'm not Bruce but yep! His kids loooooved cukes--Eternal Cucumbers??? Is that what they were called?

Ronnie doesn't like Trader Joe's 🙄 He says it's all too expensive...and it's about an hour away. BUT that makes me remember that Dillon's had frozen hearts that I bought a long time ago. Maybe they still have them.

I need to write this salad down for this summer with our tomatoes. IF I can ever find some decent canned/jarred artichoke hearts. I have my hoarded expensive ones from Zingerman's though, so those would certainly work. I've tried several different brands of canned/jarred hearts and the all have those unedible, tough leaves on them UGH.

I've never had mashed potato pizza....looks delicious! Thawed out some oxtail ragu. The flavor is excellent but man, the meat is tough. AND I pressure cooked it to death. Salad to go with. Used up the rest of the corned goose last night Made Vivian Howard's Squash and Pistachio Crumble for PI day dessert....not exactly a pie, but close enough.

My goodness, yes, I remember her even though I joined later, I was a lurker person for years. She was such a gifted writer. I very much enjoyed her posts. I'm so sorry about her illness. Prayers for her family and friends.

This looks right up my alley. Easy and delicious. Is it a graham cracker crust? I used to subscribe to Taste of Home, too. Probably 20 years ago? I have TONS of them stored in a chest upstairs. Should throw them out...but boy, at the time, I looked forward to every one of them. I also have the end of the year hard cover books with "the best of" recipes.

Could you see the big tendons in the fish? Like round "cords"? That is a big sign... and if the meat is super firm...which is harder to pick out because sometimes firm doesn't equal tough when cooked. I imagine that this cod was a huge, old one--old meaning lived a long time in the sea. Best thing is to remove the tendons and then, yeah, make a fish cake? Or chowder--chop up really small.

We've caught fish that ended up tough before.....catfish and flathead so I'd assume that cod could be the same way. When they are big and old their tendons are larger, meat is tougher. Stripers, too.

Posted on the dinner thread but wanted to drop a note here too. Ronnie corned a Canadian goose. Brine: 2 quarts water 2 cups Morton's Tender Quick about 1/2 a cup of brown sugar 2 Tbs. pickling spice Combine in a pot, bring to a boil. Cool. I think we brined for about 10 days. Vac pack the legs and breasts separately. SV at 179F. Legs for about 13 hours. Breasts for about 6 hours. Can go a bit longer without harm.

It's been cold-ish--totally normal for March. Made a big pot of venison chili. Had that with Fritos and tamales. Ronnie corned a Canadian goose. I vac packed. After perusing the internet I decided to SV them. Got the legs started about 5:30 in the morning at 179F. Put the breasts in about 12:30 in the afternoon. So the legs went for about 13 hours and the breasts for about 6 hours. Turned out well! Forgot to take a picture of the sliced meat--I did it as thinly as I could with a knife--didn't want to drag out the slicer. So reubens! Also made some fries and stuffed some jalapeños.

Looks delicious and I hope your husband is home ASAP!

Baby back ribs, fries and stuffed jalapenos I swear my plate didn't feel as sparse as it looks lol. Potato salad and brats Pork belly, noodles and cabbage salad Fried chicken, macaroni and cheese, broccoli salad

This looks incredible and right up my alley. I'll be googling for this recipe for sure. Plus it's such a pretty color

@Kim ShookI'm biscuit challenged but I'm going to try those out! @Ann_Tbetween you and @Chris Hennesyou're making me want to try my hand at deep dish pizza. It was nice enough to do some steaks outside a few nights ago. Tried out a new salad mix that uses Everything Bagel seasoning. It was meh. Venison meatloaf Roasted chicken with @Mmmpompsroasted potatoes and @Jaymessquash I did the nopales last night. We've never had them---we LOVED them. Definitely will be doing more of these. Cut up and boiled in salted water until tender I roasted poblanos, onions, jalapeños and garlic. Whizzed that up with a jar of my tomatoes. Added cumin, Mexican oregano, salt, pepper. Heated up. YUM. Made beans. Used leftover steak and made a fajita type thing with the delicious tortillas from that Mexican grocery store. Had one avocado so supplemented it with a bit of cream cheese and made guacamole. OH and cheese stuffed poblanos baked in the sauce.

I'll remember to bring my Xanax if I ever go to this restaurant. 😅

HOLY SHIT!!!! I'm sooooo happy to see you Bruce!!!!!!!! Lovely food btw.

Looks like our trash can only a lot cleaner.

We went out last night and looked at them too! Maybe we were all looking at the same time I need to get or make some limoncello.

I'm re-reading this whole thread and damn you're a modern day Nostradamus.

I can fit 4 in the 6 quart--could probably do 5. Eggs straight from the fridge. Yes it pressure cooks them under the steam and low settings. I've done two eggs in one silicone cup also.