Dinner 2022

[Steve Irby]

@Tropicalsenior, @Shelby, thanks for the boudin love!  I worked out of Cameron LA for many years and ate a lot of boudin on my commute from Mobile AL.  Boudin is pretty ubiquitous at gas stations/convenience stores south of I-10 in LA and is usually served from a crock pot with a steamed casing.  Grilling really transforms the links to entrée status.  

 

Tonight's dinner was shrimp and sausage grits.  The sausage is homemade using A.C. Leggs #10 seasoning blend with the addition of garlic and pink salt.  I smoked it using my Weber gas grill and Smokai smoke generator with a blend of apple and hickory pellets. 

 

 

[Dejah]

Been enjoying all the great meals shared by you all!
Been doing the cooking here, but just not finding enough time to post after babysitting for a week, medical trips to the city, and perusing all the pages here!
My 2 granddaughters here are pretty picky eater. So I try to cook something they'd like that would also suit us:

Baked Ham and Scalloped taters. They don't eat a great deal of meat but loved the taters:
                                                                            
 

Meatballs and Pappardelle with Tomato Basil sauce. First time for the girls with the Pappardelle. The had fun with the long wide pasta and even ate a couple of meatballs each. We had to sing "On top of spaghetti" with the meal. LOL!
                                                                                           

 

Battered pickerel and chips. They loved the batter and the chips. Thought they'd like the Mozz sticks - not interested.

 

                                                                                        

 

Other meals with the girls were from Wendy's and sushi .

Then it was a medical trip to Wpg. This always brings home BBQ Duck, rice rolls. The quick meal after we got home from the 3 hour drive: Duck, Gai Lan, and rice rolls

                                                                                        

      

The owner of the BBQ shop always gives me big packages of bones, the trotters, from his Crispy pork ( siu yook). The bones make for delicious soup, congee, etc
 

                                                                                        

 

Chicken Paprikash with Pappardelle - with a bit of Hungarian HOT praprika for a bit of bite.

 

                                                                                          

 

Had 3 bell peppers in the fridge, and I had made up a big batch of wonton filling. Combined the two and we had Stuffed peppers and Black Bean Garlic sauce.
                                                                                          
 

Tonight, epic Corned Beef Failure:-( I lay the blame totally on the source of the meat. Superstore packaged, and it was full of gristle. I did per Ann_T's method of roasting. The flavour was pretty good, but it was really chew and spit. I'm not sure if even sous vide for 48 would have helped. I need to find a butcher! The vegetables and shipped taters were tender;-)

                                                                                         

 

                                            

 

 

Edited November 20, 2022 by Dejah (log)

[weinoo]

We don't like to go out on Saturday nights.  Strangely, I don't really like to cook on Saturday nights. So make it easy. Minimal ingredient (i.e. the right way -  no onions, no garlic) Penne all'Amatriciana.

 

 

And...

 

 

Broccoli and carrots, steamed and tossed with butter, olive oil, lemon, salt, pepper.

 

No herbs were harmed in the making of this dinner.

[Shelby]

Ronnie has been going hunting every day for almost a week.  Birds are very scarce but finally yesterday they had some luck.  Teal, pintails, mallards and a couple of geese.

 

 

So I roasted two pintails for dinner

 

 

Ronnie declared them the best ducks I've ever made--they are the same as I always make...I think he was just starving lol.

The last of the tomatoes, Alfredo with the rest of the homemade pasta and deviled duck and goose heart, livers and gizzards.

 

 

I ran across a recipe that I had saved from @kaybyears ago.  OMG it's so good.  Caramel Apple Pound Cake.  Starts with a box of butter recipe cake mix.  It includes sour cream, diced apples, diced pecans and caramel chips (I couldn't find those so I used butterscotch).  Then you make a frosting using butter, cream, brown sugar etc and drizzle over the cake.  

 

 

 

Ronnie just had another slice with his coffee this morning.  That means it's a keeper!  Thank you @kayb!!!!

[KennethT]

@ShelbyWhat are wild geese like?  Are they as crazy delicious as farmed geese?

[Paul Bacino]

 

 

 

 

 

 

[Shelby]

6 minutes ago, KennethT said:

@ShelbyWhat are wild geese like?  Are they as crazy delicious as farmed geese?

Well, I'm not sure that I've ever had a farmed goose.  I know that the geese we get have far less fat.  You have to cook them right or else they are dry as hell.  But, to us they are delicious.

[weinoo]

5 minutes ago, Shelby said:

I know that the geese we get have far less fat.  You have to cook them right or else they are dry as hell.  But, to us they are delicious.

 

This is pretty much the same for those gorgeous wild ducks, no?

 

How'd you roast the pintails?

[Shelby]

2 minutes ago, weinoo said:

 

This is pretty much the same for those gorgeous wild ducks, no?

 

How'd you roast the pintails?

Yes it is.

 

I seasoned these with Lawry's and black pepper.  Stuffed some lemons, onions and fresh thyme in.  Steam bake @ 450F in the CSO for 10 mins--I go for an internal temperature of 140F so I start checking at 7 mins.  Depends on the size of the duck or goose of course.  These were done at 7 mins.  

[liamsaunt]

We have a bunch of winter squashes in from my CSA right now, so Thursday night I roasted a few, then mixed the squash with spinach, garlic, onion, and various cheeses, stuffed it all back into the squashes, and baked them.  

 

 

Flatbreads last night.  Wild mushroom

 

 

Carbonara

 

 

[Duvel]

I prepared dinner on the occasion of my father’s 79th birthday …

 

SV goose legs (18h @ 70oc, then roasted for 30 min @ 225 oC)). Some goose breast. Braised red cabbage with apple and lingonberry. Potato Knödel (half boiled/half raw). A goose sauce made from the carcass and - if I may say so - to die for …

 

 

Edited November 20, 2022 by Duvel (log)

[KennethT]

10 minutes ago, Duvel said:

I prepared dinner on the occasion of my father’s 79th birthday …

 

SV goose legs (18h @ 70oc, then roasted for 30 min @ 225 oC)). Some goose breast. Braised red cabbage with apple and lingonberry. Potato Knödel (half boiled/half raw). A goose sauce made from the carcass and - if I may say so - to die for …

 

 

holy crap that looks good...

[Tropicalsenior]

1 hour ago, Duvel said:

father’s 79th birthday …

Happy birthday to your father and I hope that he is doing well and has recovered from his stay in the hospital and the hospital food.

Edited November 20, 2022 by Tropicalsenior (log)

[billyhill]

Schweine schnitzel

 

 

[Marlene]

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. 

 

 

 

 

[Tropicalsenior]

14 minutes ago, billyhill said:

Schweine schnitzel

 

 

Absolutely gorgeous and you've got that little puffy bubble that makes the crust so good. I had to go to Google and I found out that I have been making this for years but I just didn't know it was called that.

[weinoo]

4 hours ago, Duvel said:

I prepared dinner on the occasion of my father’s 79th birthday …

 

SV goose legs (18h @ 70oc, then roasted for 30 min @ 225 oC)). Some goose breast. Braised red cabbage with apple and lingonberry. Potato Knödel (half boiled/half raw). A goose sauce made from the carcass and - if I may say so - to die for …

 

 

 

3 hours ago, KennethT said:

holy crap that looks good...

 

Holy shit, that looks great!!

 

[Senior Sea Kayaker]

@liamsaunt

You got me with that squash. Something I wouldn't have thought of doing. 

Something for the Christmas table.

 

 

[Senior Sea Kayaker]

CFL Grey Cup today. 

So we're eating a lot of food I really shouldn't be eating at my age 😋

 

[Kerala]

First Brussels of the year.

Duck, tomatoes, roast baby potatoes.

[Kerala]

From a few days ago,roast lamb with a sticky glaze from a Gary Rhodes cookbook.

And the cut surface...

[heidih]

1 hour ago, billyhill said:

Schweine schnitzel

 

 

My people always did pork as well cuz veal expensove and not always available. Us kids always snuck into church hall kitchen amn snagged pieces. I think the ladies knew but maybe liked how much we liked it.

[billyhill]

2 minutes ago, heidih said:

My people always did pork as well cuz veal expensove and not always available. Us kids always snuck into church hall kitchen amn snagged pieces. I think the ladies knew but maybe liked how much we liked it.

 

It's pretty popular. After initially turning me down, I wound up having to make more for my son and his friend, then again when my daughter and grandson came home.

[billyhill]

1 hour ago, Kerala said:

From a few days ago,roast lamb with a sticky glaze from a Gary Rhodes cookbook.

And the cut surface...

 

That lamb made my daughter stop in her tracks and start asking questions. It is beautiful

[Smithy]

2 hours ago, Tropicalsenior said:

Absolutely gorgeous and you've got that little puffy bubble that makes the crust so good. I had to go to Google and I found out that I have been making this for years but I just didn't know it was called that.

 

@Tropicalsenior, and anyone else who isn't aware: you should check out the eG Cook-off titled Consider the Schnitzel! We are always happy to have new entries, and to revive the discussions.

 

While I'm at it, I'll put in a plug for our entire series of Cook-offs. (Here's the index). No matter how old a topic is, it's always up for revival. 🙂