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19 minutes ago, Franci said:

I am getting used to buying fish from the boat 😁 2 lobsters plus some vegetables on the side. 

 

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You are driving me mad with the spiny guys. Our recreational season does not open til October and there is tiny overlap with commercial but it all ends in March.  There is a whole poaching scenario. Very aggressive due to demand and $.  My favorite crustacean. 

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Roast Lamb and Trimmings for us. I'm only allowed to make roasts when we have company as I tend to have scaling issues. 

Think I used nearly every Enamel pan I have! 

 

Lamb Leg Rubbed with Garlic Lemon and Rosemary. Very bad pic. In the last 20 mins of preparing a Roast I get frantic - and pictures add another layer 😂. It worked out medium heading to well. Husdudes brothers have a fear of pink 🤦‍♀️

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Roasties

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Butternut Pumpkin with Sage (forgot to take a before photo). 

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Yorkies

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Broc & Cauli 

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Peas

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Green Beans

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Honey Mustard Carrots

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Mashed Swede with Cinnamon & Nutmeg

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Sage & Onion stuffing balls cooked in stock 

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Piggies in Blankets

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Gravy & Mint Sauce to serve and I'm done. 😴20200920_173859.thumb.jpg.0665cf6696ea7edf195659c52c715449.jpg

 

I used to do this roast every other Sunday back home but I haven't done one in a year. At home I used to serve up plated but these guys prefer self serve - so many more dishes 🤦‍♀️

Edited by CantCookStillTry (log)
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Squash on the Weber. Was cooked in the oven first then grilled.

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Lamb leg meat

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Same sauce, but mine is hand-chopped and with the addition of scotch bonnet peppers in my own sambal ulek.

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I used pre-packaged kebab spice mix

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Finally a perfect day to have a BBQ.

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Same squash in top left corner before I cooked it:

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14 hours ago, TdeV said:

 

Hi Dante, intriguing! Could you please say more about how this dish was compiled?

 

Thank you!  It's basically one of my Frankenstein recipes, where I realize that I have a bunch of recipes for the same thing and then go through them, compare and contrast, and then combine what I feel are the best parts of all of them,then test, analyze, and refine from there.   I saw that the Egg Shop Fried Chicken recipe used both a brine and a buttermilk marinade, and added a drizzle of honey at the end. Substituting pickle brine for regular brine has been a thing for a while, and it only made sense to use my own pickle brine, and then I decided to swap out the honey for a maple/bourbon/butter drizzle. I prefer rice flour to wheat flour for frying as I feel it gives a crispier coating, and then added the spice blend alleged to be the KFC herbs-and-spices.   It sounds like a lot of steps but it's much easier than it seems, as most of the components are basically throw-ingredients-together-in-a-container-mix-them-and-apply,so, following brining and marinade,  at the actual cooking stage it's just dredge in flour, fry, drizzle, and then add sauce.  

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5 hours ago, CantCookStillTry said:

Lamb Leg Rubbed with Garlic Lemon and Rosemary. Very bad pic. In the last 20 mins of preparing a Roast I get frantic - and pictures add another layer 😂. It worked out medium heading to well. Husdudes brothers have a fear of pink 🤦‍♀️

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Lamb appeals to be enormously. I like done, not pink, but juicy.  That is some spread! How big was the group? 

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Got a new toy ... it is amazing how much satisfaction one can derive from a slowly rotating metal stick. Family unanimously agreed that the potatoes were the best thing ever ...

 

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28 minutes ago, Duvel said:

Got a new toy ... it is amazing how much satisfaction one can derive from a slowly rotating metal stick. Family unanimously agreed that the potatoes were the best thing ever ...

 

Those things are fun and the kitchen smells great. Did you prick the chicken at all to facilitate flavoring the potatoes or did it naturally "drip"? We one years ago that also had flat metal skewers for kebabs. No idea where it disappeared to. I found one at a yard sale fr super cheap once but it was enclosed with a glass window. The top got so hot I had scarring for a few years. Pitched it so kids would not burn themselves since if the adult manages to bump it -- . I did a fatty pork roast (skin on) once - now that was good.

Edited by heidih (log)
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51 minutes ago, heidih said:

Those things are fun and the kitchen smells great. Did you prick the chicken at all to facilitate flavoring the potatoes or did it naturally "drip"? We one years ago that also had flat metal skewers for kebabs. No idea where it disappeared to. I found one at a yard sale fr super cheap once but it was enclosed with a glass window. The top got so hot I had scarring for a few years. Pitched it so kids would not burn themselves since if the adult manages to bump it -- . I did a fatty pork roast (skin on) once - now that was good.


No pricking - all “natural release” 😉

 

I deposited some butter under the chicken skin, which - together with the dry rub - enriched the potatoes additionally. Chicken turned out good, but those potatoes ...

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I got some tomatoes and okra at the farmers market and found some shrimp in the freezer. Initially I thought about cooking the shrimp with mussels in fish stock and white wine. I went to the store and got some mussels but  when I got home I found that they smelled really bad.  Both the guy behind the meat counter and i were wearing masks so neither of us noticed anything at the time.  I ended up cooking just the shrimp with some Creole seasoning with red bell peppers and garlic.

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did you flour/coat the okra?

I've found at seriously hot/fast saute produces the best non-gooey result using frozen pcs.

 

definitely one of the most under appreciated veggies - albeit definitely requires proper prep/cooking!

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2 hours ago, AlaMoi said:

did you flour/coat the okra?

I've found at seriously hot/fast saute produces the best non-gooey result using frozen pcs.

 

definitely one of the most under appreciated veggies - albeit definitely requires proper prep/cooking!

These were not frozen. I dipped the okra in milk and egg then put them in a bag with flour, salt and pepper.  I started them in a hot skillet and they were not gooey, but probably would have browned more in a hotter skillet.

Edited by Norm Matthews (log)
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Pizza night!  No movie though, all but me watching football.  Clam and arugula

 

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Smoked mussel

 

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Pepperoni for the nephew 

 

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Margharita

 

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This rental house is great except for the oven.  At home, pizzas are done in less than 10 minutes.  Here, it took closer to 30 minutes per pie, even though I brought my stone from home.  Annoying, so no more pizza cookery for the next three weeks.  

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That Pyrex some of the pulled pork was in, in my last post? I put it into a different bowl and my husband let the dog lick the pork fat it. 🙈 

 

  I tried to dry fry green beans but I should have done them in the wok. They were dull. I gave the dog some. 
 

  We also had Mac and cheese. The dog didn’t get any of that.  But she’s probably the most sated out of all of us. 

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Duck breast and roasted parsnips. 

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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Two recent dinners:

 

Store bought frozen burger patty with BBQ sauce, served with roasted yellow squash and mini-peppers.  All done on the PAG:

 

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Stir fry with what was on hand.  Yakisoba noodle packet, amped up with leftover rotisserie chicken, carrots, celery, peppers, pineapple and onion.  Plus soy and hoisin sauces.

 

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Mark

My eG Food Blog

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My T shirt site: Guy Bling

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19 hours ago, MetsFan5 said:

About half of the pork pulled: (Please excuse the dirty oven! Husband is napping for a bit as he did this overnight) 

 

 

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Good looking 'cue.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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This was so simple but very Flavorful
Swordfish with a Turkish season blend ( PZ ) ButterMilk garden Yukon Gold/ shishio with lemon and flake saly/ oven roast…
See More
 
 
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Its good to have Morels

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35 minutes ago, dcarch said:

BLT never. (Better Late Than never)

 

Cold weather is here. Not many tomato days left.

 

dcarch

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An amazing work of art! The 'Maters are gorgeous. Your deconstructed BLT with a Mat 'O' Bacon is simply stunning. I would not share that Mat 'O' Bacon with a single soul.xD

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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A couple of dinners.
 

Pot roast, rice n gravy, slaw. 
 

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I had leftover shrimp, so I decided on flatbread.  Started with pesto (from Costco) and pine nuts. 
 

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Shredded mozzarella and the leftover shrimp. 

 

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Sautéed mushrooms and onions. 
 

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More mozzarella. 

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Topped with a little arugula once it was done. 

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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