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Dinner 2017 (Part 6)


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11 hours ago, gfweb said:

A pot luck Christmas get together tonight.

We supplied

cookies and pimiento cheese

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Meatballs

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Pickled and roast veg. The roasted yams with pimenton were gone quickly.

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Partially loaded table

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I am so hungry for pimento cheese.  I have got to make some.  And your house is stunning, as usual.

 

Oysters on the half shell ---I could have eaten a zillion of these.

 

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I was hungry for a caesar salad and was happy when I found some anchovies in the cupboard.

 

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Spaghetti and venison meatballs

 

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Family dinner in rural northern Germany: Grünkohl mit Bregenwurst (Kale with "head" sausage). Kale boiled into submission with onions, pork belly and caraway. Cured & smoked pork sausage with a very high fat content (and according to legend a significant amount of brain, but I doubt it). Potatoes because it's rural northern Germany. Beer. Lots and lots of beer. Typically there would be "Korn" (40% caraway-spiced grain alcohol) with it or at least afterwards, but I am so heavily jetlagged I head to bed directly ...

 

 

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 Mini potatoes cooked sous vide and then smashed and browned in duck fat. Leftover sous vide chuck eye and some spinach. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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11 hours ago, Duvel said:

Family dinner in rural northern Germany: Grünkohl mit Bregenwurst (Kale with "head" sausage). Kale boiled into submission with onions, pork belly and caraway. Cured & smoked pork sausage with a very high fat content (and according to legend a significant amount of brain, but I doubt it). Potatoes because it's rural northern Germany. Beer. Lots and lots of beer. Typically there would be "Korn" (40% caraway-spiced grain alcohol) with it or at least afterwards, but I am so heavily jetlagged I head to bed directly ...

 

 

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Don't expect me to like kale...beer maybe, yes.

 

 

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32 minutes ago, JoNorvelleWalker said:

 

Don't expect me to like kale...beer maybe, yes.

 

 

Actually, the kale ("Grünkohl") is the main dish here. The secret is to harvest it after the first time the ground was frozen, so usually around November. The damage done to the kale during freezing will cause the plant to break down some of the glycosides, making the kale more sweet and a bit more pungent, which is then offset by a long boiling period (about two hours). Smoked pork products, onions and caraway seeds are added to harmonize the flavour.

Grünkohl is by no means easy to digest - basically fiber and fat. That's why you need to accompany it by heavily hopped beer and strong alcohols.

So, JoNorvelle, if you want to get great beer at my household you better eat your Grünkohl :wink:

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39 minutes ago, heidih said:

Sounds like US southern collards!

I had collards for the first time three weeks ago in Baton Rouge. I have to admit they are somewhat similar, but German Grünkohl is more aromatic (smoked meat is maybe heavier flavoured, and the caraway also does it's job). Needless to say, I liked collards as well and my hosts were a bit surprised by the amounts I consumed :)

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I made a creamy angel hair pasta with milk, onion and garlic powder, dried parsley, MSG,  butter and salt. This is the one I like from a box mix my Pasta Roni with pantry ingredients following their formula but without the weird gums and things which it doesn't need. It came together extra creamy this time because I bought full fat milk this time. I also pan grilled a ground chuck burger. There was supposed to be a spinach salad too, but it became too much trouble on the wheelchair. So a tall glass of V8 subbed in for the veggie component, and spinach tomorrow. Also has a tall glass of slightly chocolate milk and a Vitamin D3 capsule, so I think I'm good to go for a while.

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> ^ . . ^ <

 

 

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My daughter and her boyfriend are in for the holidays and she requested my Drunken Noodles (Pad Kee Mao) with shrimp.  Served with stir-fried yu choy and mushrooms in a soy/sugar/sherry sauce.  Dessert was homemade, non-dairy, salted caramel ice cream with hand-cut chocolate chips.

 

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Mark

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BBQ Pork (MC Style)  72 hour @ 150F pork shoulder, memphis style BBQ sauce, and fried pickels!

 

Using MB Buns!

 

So Good!

 

Yesterday we also made the slaw, but didn't feel like making that tonight (did this for friends, but didn't take pictures last night)

 

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Last time I did this (some place on this site are pictures), I also made the beans... too much work I didn't bother this time.

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My sister sent us a package from Omaha Steaks.  We cooked two of them for dinner tonight. My son wanted scrambled eggs with his so this is his plate with a twice baked potato.  One of the things he gave was me a cast iron press which I used on the steaks to get good grill marks.

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Edited by Norm Matthews (log)
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3 hours ago, JoNorvelleWalker said:

 

 

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Broccolini, rosemary roast potatoes, Béarnaise.  No bread.  Bottle of French Malbec.  I licked the platter clean...or at least the bowl of Béarnaise.

 

Your potatoes look amazing.  How did you cook them?  

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