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Dinner 2021


liuzhou
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1 hour ago, Duvel said:

 

Suckling pig is on offer next week at my butchers … maybe it’s time to impress the in-laws !

I will never forget being in line at a newly opened specialty butcher in my neighborhood when the guy in front of me picked up his special order suckling pig.    He paid and accepted the enormous package and asked, "How do I cook this?"   

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eGullet member #80.

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20 hours ago, JoNorvelleWalker said:

 

The sauce is an onion tomato sauce.  Black cardamom pods, cinnamon sticks, mace blades, cloves are toasted in hot oil.  The tomatoes and onions are added along with bay leaf and chilli and cooked down for 20 minutes with added water.  The mixture is pureed and strained,

 

 

ok, that sounds wonderful! Thank you for sharing!

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45 minutes ago, Dante said:

Fried hearts of palm and hominy hush puppies, with dipping sauce. Side of sauteed fennel

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I am a hominy fan- can you elaborate on how you turn that into the fried guys? I've always loved the mental image of the alleged origin of hush puppies.

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Interesting flavor combinations of this Thai/Asian-fusion inspired veal stew from a Vongerichten recipe - with vanilla bean, key lime leaves, lemon grass, chili, garlic and many different vegetables individually blanched and added at the very end. Overall very tasty and much lighter than your “regular” veal stew.

 

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Soooooo many great dishes you guys.

 

@Ann_TYour dressing looks so good.  I love stuffing.  Not sure if we are going to participate in Thanksgiving with Ronnie's family .....we are playing it by ear due to covid --but if we don't I'm still making stuffing for sure just for us!

 

@weinooI want that pasta with the cockles.  

 

Thawed out some crappie to go with some of the last of the okra

 

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I had some left over cabbage roll filling that I threw in the freezer.  Found enough cabbage in the fridge to do cabbage rolls again.

 

@Kim ShookYes the sauce is a sweeter sauce--you add some brown sugar and red wine vinegar.  I basically used this recipe except I used our garden tomatoes and omitted the sauce (just cooked the mixture a little longer so it got a bit thicker)and used venison burger.  I'm slightly addicted to these right now for some reason.

 

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Ground venison stroganoff

 

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BLT's--I am so going to miss our tomatoes, but I am kinda ready for a break from the garden lol.  I'm going to go out today and do one last pick.  I think we are going to get a hard hard freeze later this week.  We were under a frost advisory last week, but it didn't get cold enough to do a lot of damage.  Yet.

Bacon was wonderfully smoked maplewood from Broadbent's.  So good.

 

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Found some shrimp in the freezer that I thought wasn't going to be very good, but it surprisingly was.  Shrimp Alfredo.

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Made a batch of beirocks.  Most went in the freezer for later.  Am thinking about doing these for the first meal when our hunter comes back so that there are leftovers for lunches that week.

 

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Hot wings to eat while watching the Breeder's Cup Saturday.

 

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And breakfast for dinner last night.  Smoked boudin.  That's the last of our boudin.  Need to order again.

 

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43 minutes ago, Shelby said:

@weinooI want that pasta with the cockles.  

 

Thanks, Shelby.

 

43 minutes ago, Shelby said:

Hot wings to eat while watching the Breeder's Cup Saturday.

 

And for you...

 

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Mitch Weinstein aka "weinoo"

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Still entertaining the in-laws with traditional German food …

 

Today was an easy sell - who doesn’t like Himmel un Ääd ? Freshly smoked blood sausage, Weißwurst (yes, traditionally Leberwurst, but this is my house), hearty potato purée and sweet apple sauce. Plenty of fried onions and some mustards … heaven indeed.

 

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They enjoyed, I enjoyed, little one asked for seconds … all good.

 

And of course served with a cold Kölsch !

 

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Edited by Duvel (log)
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1 hour ago, Duvel said:

Still entertaining the in-laws with traditional German food …

 

Today was an easy sell - who doesn’t like Himmel un Ääd ? Freshly smoked blood sausage, Weißwurst (yes, traditionally Leberwurst, but this is my house), hearty potato purée and sweet apple sauce. Plenty of fried onions and some mustards … heaven indeed.

 

02BFF0DF-9443-46AC-8D17-51D020AC822A.thumb.jpeg.2c9aaffb99e7e40f21f35a972ac19f1f.jpeg

 

CBBEEE1D-CDCB-4EB0-829E-BBA6030FCA29.thumb.jpeg.8c6703e4bf27bd01afb96d6d3c4a29ba.jpeg

 

They enjoyed, I enjoyed, little one asked for seconds … all good.

 

And of course served with a cold Kölsch !

 

38660317-F0C7-4945-A5FB-BA7C9C12552B.thumb.jpeg.c4b0b92cbe67c26082aa9ffbb113f978.jpeg

Ah comfort. Your sausages are so incredibly plump. No bursting issues?

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7 hours ago, Duvel said:

Still entertaining the in-laws with traditional German food …

 

Today was an easy sell - who doesn’t like Himmel un Ääd ? Freshly smoked blood sausage, Weißwurst (yes, traditionally Leberwurst, but this is my house), hearty potato purée and sweet apple sauce. Plenty of fried onions and some mustards … heaven indeed.

 

02BFF0DF-9443-46AC-8D17-51D020AC822A.thumb.jpeg.2c9aaffb99e7e40f21f35a972ac19f1f.jpeg

 

CBBEEE1D-CDCB-4EB0-829E-BBA6030FCA29.thumb.jpeg.8c6703e4bf27bd01afb96d6d3c4a29ba.jpeg

 

They enjoyed, I enjoyed, little one asked for seconds … all good.

 

And of course served with a cold Kölsch !

 

38660317-F0C7-4945-A5FB-BA7C9C12552B.thumb.jpeg.c4b0b92cbe67c26082aa9ffbb113f978.jpeg

 

What goes into Weißwurst?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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On 11/7/2021 at 9:11 PM, heidih said:

I am a hominy fan- can you elaborate on how you turn that into the fried guys? I've always loved the mental image of the alleged origin of hush puppies.

 

I love hominy as well. Really,they're standard hush puppies (I like the origin stories too), with the standard cornmeal dough, but replace half of that with mashed (but leave it a little chunky) hominy. 

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