Marlene
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Posts posted by Marlene
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1 minute ago, heidih said:
Oh my! Those potatoes! I am odd so would make a meal of just those with some strong horseradish sauce on the side.
They're kind of my favourite part too lol. I add some leaf lard to the roasting pan when I can find it and tenderflake when I can't, and roast the potatoes with the roast after I par boil them for 10 minutes or so.
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I can never find duck here , especially in this small town but even down in the city I have a hard time. Did a roast pork, roast potatoes and peas and brioche buns for dinner on Sunday. I know the current thinking is to cook pork to medium so it is pink , but that will not go over well in my house. I tried it once, no one would eat it. Been on soft foods for a couple of days after a couple of teeth extractions and temp plate put in, but its healing nicely so should be able to eat Christmas dinner which will basically be a reprise of son's birthday dinner.
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Made a batch of Shepherd's pies up for the freezer. For the purists, it's technically cottage pie as it is made with beef, not lamb, but here in Canada at least in my neck of the woods, we tend to call it Shepherd's pie regardless and I've been calling it that all my life and at my age am unlikely to change now
To be further non conformist, I also added some shredded cheddar cheese to the mashed potato topping as well. I kept one out and had it for dinner last night as well. I also love this deep electric skillet that I got a couple of years ago. its perfect for this sort of large batch cooking
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Just simply steak and baked potatoes tonight. I always take the potato out of the skin so I can eat the skin last lol
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30th birthday dinner party for the lad. Even though this is what we will have for the most part for Christmas dinner, this is what he wanted. Prime rib, yorkies, carrots, mashed potatoes, gravy of course, my shortbread cookies and I made a chocolate bailey's poke cake as well . The yorkie picture keeps posting upside down so will forgo that one
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Ham tonight with mashed potatoes and broc and hollandaise. Ham and I have a bit of a love/hate war going on. Sometimes it works for me , sometimes not. Don't ask me why. We've mostly called a truce since I've been doing it in the slow cooker and the juices reduced and thickened make a lovely sauce as well. I use orange juice in the bottom of the cooker and make a paste of brown sugar, honey, balsamic, dijon and of course a splash of bourbon, and spread that on the ham whilst it's cooking
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1 minute ago, Anna N said:
Looks like you can order directly from www.Kosliks.com, but I have no idea about the shipping costs.
I just discovered that! but haven't got as far as shipping yet
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10 minutes ago, Shelby said:
I've been enabled once again lol. Amazon has it! It'll be here next week along with another jar of the maple.
US Amazon can be so much better than ours sigh. I can get their horseradish mustard on our amazon but not their horseradish. I do have friends in the city though who are willing to go to the market to get it for me sometimes though. Oh! Edited to add, they have it on their own website to ship now. They didn't used to, so win!
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26 minutes ago, Shelby said:
I'm piddling around the kitchen. Making bread to drop off at the in-laws for tomorrow. Prepping a few things for our small feast. And watching the World Cup matches. A really nice day
Haven't made a pizza for a while. Venison and pepperoni with a salad.
Good 'ole ham and sharp cheddar on rye. Didn't have any Swiss. Also used up the last of one of the best mustards I've ever had--Kozlik's Canadian Mustard--Amazing Maple flavor. Really good with ham. Must order more!
Kozliks is one of our best kept secrets lol. Its not sold in many stores here in Ontario though a few, and they have a stand at the farmers market in Toronto. If you can get hold of their horseradish, give it a try!
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As I said, it doesn't really photograph well, and as much as I love these plates, they always look a bit weird in photos but there you go, beef stroganoff, which we actually prefer over rice instead of egg noodles.
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I meant to post this last week and the week got away from me. We had company last weekend so one night we cooked and the other we went out. We did a beef tenderloin on the spit, accompanied by mini roasted potatoes, glazed carrots (that I do in the slow cooker) and bearnaise sauce (that I use a blender for instead of stovetop) rounded off with a lovely barolo. (I might have overdone putting the bearnaise on the plated one) , We are now snow bound for a few days, it is snowing and isnt' supposed to stop, so the lad had picked beef stronganoff for dinner on Sunday. Its not terribly photogenic so there may not be any pictures of that.
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3 hours ago, TdeV said:
Yes, please, @Marlene. Your recipe for bbq sauce.
I've put it in Recipe Gullet
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2 Tablespoons Ground Ancho or ground chili powder, (i use a tablespoon of each)
1 Tablespoon Ground Black Pepper
1 Tablespoon Dry Mustard
1 Teaspoon Ground Coriander
1 Teaspoon Ground Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Grated Nutmeg
up to 1 tsp cayenne (adjust to taste)
1/4 Cup Neutral Flavoured Oil such as canola or vegetable oil
1 Onion Finely Chopped
6 Cloves Garlic Finely Chopped
1 Shallot Minced
1/2 Cup Lightly Packed Brown Sugar
1 Cup White Vinegar
1/2 Cup Honey
1/4 Cup Worcestershire
sauce or Soy sauce (I use 1/2 and 1/2)
1 Teaspoon Smoked Salt (optional)
1 32 Oz Bottle Ketchup
1 Cup Bourbon
Mix all the spices together and leave for later.Heat oil over medium heat (recipe makes 6 cups so use a large enough pot!) and saute the onion, garlic and shallot until soft.Add the spices and mix thoroughly - about 3 minutes. Add the remaining ingredients and simmer for 30 minutes..You can use a hand blender if you prefer a smooth sauce.You can can this sauce like you would any preserves ... mason jars,etc etc. I freeze it and have noticed no difference.
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18 hours ago, TdeV said:
Can you give us a recipe, @Marlene? I have a lot of bourbon bought for someone's ex-husband who won't be visiting any more.
Sounds like all the scotch I used to have lol. You want the recipe for the bbq sauce?
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I guess this counts sort of as batch cooking. It was time to make up more bbq sauce as I used the last on the ribs on the weekend. This is a honey bourbon sauce that I use on ribs, chicken and pork chops. I used a maple bourbon based one for pulled pork and a bourbon cinnamon chili sauce for brisket. (sensing a bourbon theme here yet? )
This makes quite a bit and I blend it for smoothness and have to blend it in two batches since it won't all fit at once in the blender. You could use a stick blender of course. Something I've never really mastered for one reason or another. You can can this the same as preserves if you like, but even without that, it keeps a good long time in the fridge. I'll keep 4 jars of this for myself and the rest goes to my son and friends that are coming to spend the weekend
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1 minute ago, Okanagancook said:
I buy the St Louis ribs from Costco and they are big so it was probably them. Back ribs are much smaller. Nice just the same.
The were labelled as back ribs though. Not sure I've seen any in the Costco here labelled st louis but could be just labelling
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1 hour ago, Okanagancook said:
Oh my goodness, those look delicious. Were the ribs St. Louis Style ribs…I.e., fairly big….8 hours cooking…they must have been.
nice board by the way…I have the same one.
ty
The ribs I got from Costco, and yes they are big big ribs for baby back ribs.
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Probably our final run on the smoker for a bit as the weather is calling for cooler temps with possibly snow next week, so we'll start turning our thoughts to cooking more indoors or short runs on the bbq. Tonight featured ribs on the smoker. Ran for 8 hours at 225, spritzed every couple of hours and sauced with my homemade bbq sauce for the final hour. Also, baked potatoes, not pictured, but I did make a couple of extras so I can make homefries tomorrow. We did two racks, so one for leftovers, but only one pictured here.
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14 hours ago, mgaretz said:
Got a new Ninja XL grill today so I had to try a pork chop! Served with steamed cauliflower with butter.
how did you like the grill? I have one I got as a gift for my birthday but haven't tried it yet since the weather is so nice, I'm still using the outdoor grill
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13 minutes ago, Senior Sea Kayaker said:
Thanks.
It's part of an Anchor Hocking Food Storage set. I like using it for lasagna as it allows me to have four layers of filling.
oh that's a good idea and a good size for two people as well . I have a pyrex one that is the same so must try that, thanks!
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7 hours ago, rotuts said:
I'm thinkin potato salad recipe? lol. I've put it into Recipe Gullet
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2 lbs Baby Red Potatoes
3/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Black Pepper
Dash Worcestershire Sauce
1/4 - 1/2 cup bbq sauce to taste preference
1/4 Cup Miracle Whip4 hard boiled eggs (optional)
1/2 Pound Bacon, Chopped
1 Bunch Green Onions Chopped
1. Pre heat oven to 400. Quarter the baby potatoes and toss in olive oil with salt and pepper. Spray a baking sheet and spread potatoes out and roast until lightly browned, about 45 minutes
2. Cook the bacon till crispy and set aside
3. Chop green onions finely
4. Chop hard boiled eggs finely
5. Mix the rest of the ingredients together
6. Cool the potatoes then add the bacon, green onions and toss with the dressing.
7. Chill for at least an hour before serving
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Since the surprise snowstorm a little over a week ago, the weather has been spectacular, so this Sunday found us firing up the smoker once again. This time, we decided to channel our inner flintstone and smoke a tomahawk and added some surf as well. I'll confess, this was my first time doing lobster (I've no idea why, other than its something I think about when going out for dinner rather than making at home). Because this is only on the smoker for a couple of hours, then reverse seared on the grill, I used the super smoke function on the smoker to add some extra smoke to it. Also made our favourite potato salad again
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20 minutes ago, Norm Matthews said:
Charlie had friends over and I made a taco bar.
love that taco dish!
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Dinner 2022
in Cooking
Posted
Those taco plates I love! And yes, that's quite the spread, looks terrific!