Norm Matthews

I cooked some navy beans with ham shanks then added them to polish sausage and some other stuff.

My son also loved cafeteria Salisbury steak and I give it a try once in a while. Have not yet quite nailed it either.

I made pork schnitzel tonight. Charlie specifically asked for mashed potatoes and chicken gravy and I had a can of corn I wanted to use up.

We had Chilies Rellenos with a sauce and tortillas.

It was the first time I'd tried it and basically it was a chocolate pie with a lot of pecans in it. Everyone said it was good though. Another chocolate pecan pie that was a fad this year was one made with bourbon. I passed on making that one because there were some very small kids there.

I don't bake very often (except bread) but I am taking a chocolate pecan pie to take to my sisters for Thanksgiving tomorrow. This is how it turned out. Next year will be my turn to host the whole family.

Not an especially attractive picture, but it was dinner: Chicken Cacciatore.

Dinner was variations on Martini Chicken and Alfredo sauce. Egg noodles were store bought.

I made egg noodles, Swedish meatballs and stuffed mushrooms tonight.

We also had snow... and pot roast.

Our dinner tonight was chili, onion rings and watermelon. I could not find any Mexican chroizo to add with the hamburger but did find some Spanish style so used it. I think I liked it better. The watermelon was not great but it was OK, I guess. I like to use my Santa Fe railroad dining car plates when I have chili.

Dinner tonight was meatloaf.

Last night was Fricasseed Chicken finished with biscuit dumplings. I would describe the cake as a thick cake like crust with a thin cheese cake pie topping, both using pineapple juice as the liquid, then after baking, topped with some pineapple and cherry.

Charlie loves Chile Relleno but they are messy and time consuming. This looked like a good and easier use of poblanos. We both thought they were good. It was poblanos stuffed with cheeses and shrimp and baked then served atop a red bell pepper sauce.

Our dinner tonight was one we have been enjoying for a long time. It was Cornish hens marinated with orange juice, Triple Sec, honey and soy sauce. Some of it was reserved for basting and thickening with cornstarch to set on the table with the chickens.

@TdeV I used my son's recipe with some changes. Here is what I did for the Kalbi Kalbi (Korean Beef Short Rib BBQ) Note: Marinade a min of 10 to 12hrs • Beef Short Ribs (3 to 4lbs) • 1/2 cup soy sauce • 1/4 cup Sesame oil ( you would probably be OK using just 2 Tbsps.) • 6 Tbsp Brown sugar • 5 Tbsp water • 4 Tbsp Mirin. • 3 Tbsp rice syrup (I used because I got some for another recipe and wanted to use it up) son uses corn syrup • 2 Tbsp galic • 1/4 tsp ginger • Chopped Green onions (about 1 cup) • Dash of peppers • 1 Asian Pear • Instead of the pear, you may substitute Jumex Pear Flavored Nectar or you may also try other fruits, such as apple juice Charlie usually adds some Coke the marinade. PS I made a second, half batch, added about a quarter cup of Dr. Pepper and boiled in for a couple minutes, cooled to room temperature, then poured then it over the ribs after they were cooked. PS I try to always post the recipes of what I cook at the blog link below.

I marinated Kalbi overnight and grilled it today. We had it with rice, laver and kimchi.

Dinner was salmon on the grill with a sweet bourbon BBQ glaze and peaches grilled with honey, cinnamon and vanilla. It was supposed to be topped with melted strawberry jam but I didn't have any so I used melted ice cream. The smashed potatoes were a Jaques Pepin recipe.

This was a couple nights ago. I saw it on facebook and thought it looked good. It said to use two chicken breasts. I never know if they really mean from two chickens or two half breasts. I used two halves. More chicken would have been better.

We ate at an Italian restaurant a couple weeks ago and I thought both our dinners were good so i tried to duplicate them tonight. I think I found a very similar recipe for Shrimp Scampi but only came close to the Mussels in Wine sauce. I need to work on that one.

The store had some meaty looking ham hocks so that decided dinner. They didn't have any collards or spinach, just kale and turnip greens, so I decided to do bok choy separately and add them with the beans and hocks at the end. I had a Tim Tam cookie crumbled over the last of the vanilla ice cream for dessert. It was the last cookie too so I suppose Charlie will end up raiding the Halloween candy bowl later when he gets hungry for dessert.

A few days ago I needed some pork shoulder but all they had was more than I needed at the time, so I cut part of it off and saved it until today when I put it in the smoker.

My son requested that I make empanadas again with a recipe that he found and sent me. This time I picked up some egg roll wrappers to deal with the leftover filling. I could have made extra empanada dough but I didn't want to. Actually I like the egg rolls better anyway.

Our dinner was Korean al Pastor and gochuchang asparagus, both from Korean BBQ. It was raining so I cooked inside.

This Jerk Pork Tenderloin Kebabs is from the Korean BBQ book, but he thinks of his food as Korean American and Puerto Rican. He was born in Korea but grew up in America and his wife is from Puerto Rico. This recipe was inspired one winter when he and his wife vacationed in Jamaica, so it is pretty much a mixture of a lot of different traditions.