Dinner 2022

[CookBot]

16 hours ago, weinoo said:

I went a little crazy ordering some rice and cowpeas from this place...

Three different rices...and cowpeas, cause I don't have enough dried legumes in the pantry.

 

So I made Hoppin' John. And had some smothered cabbage on the side. And it was the least photogenic meal made...maybe ever. But man it was tasty.

 

I can vouch for the quality of Carolina Plantation rices.  Both the Carolina Gold and the Aromatic (basmati style) are delicious, and can be found in better supermarkets in the Carolinas.   Well worth stocking up on.

 

Hoppin' John and smothered cabbage:  truly Ugly-Delicious.

 

12 hours ago, Ann_T said:

Chicken Perigord (a Lucy Waverman recipe). I have been making this dish for over 30 years.

 

with the skin left on and a mushroom duxelles is stuffed under the skin.

 

Man, I haven't seen that lovely dish in a loooong time.   In the early '80s I used to order it at a wonderful restaurant in San Francisco called Square One.

Edited November 23, 2022 by CookBot (log)

[weinoo]

1 minute ago, CookBot said:

In the early '80s I used to order it at a wonderful restaurant in San Francisco called Square One.

 

The great Joyce Goldstein!

[CookBot]

1 minute ago, weinoo said:

 

The great Joyce Goldstein!

 

Yep.  That joint was a real treasure, as is she.

 

[mgaretz]

Taquitos and refried beans (both store bought) with homemade Spanish-style rice.

 

 

[Shelby]

I'm piddling around the kitchen.  Making bread to drop off at the in-laws for tomorrow.  Prepping a few things for our small feast. And watching the World Cup matches.  A really nice day

 

Haven't made a pizza for a while.  Venison and pepperoni with a salad.

 

 

 

Good 'ole ham and sharp cheddar on rye.  Didn't have any Swiss.  Also used up the last of one of the best mustards I've ever had--Kozlik's Canadian Mustard--Amazing Maple flavor.  Really good with ham.  Must order more!

 

 

 

[rotuts]

@Shelby 

 

always so delicious looking

 

and Im sure mighty tasty 

 

your pizza 

 

always Puffy

 

talks to me.

[Marlene]

26 minutes ago, Shelby said:

I'm piddling around the kitchen.  Making bread to drop off at the in-laws for tomorrow.  Prepping a few things for our small feast. And watching the World Cup matches.  A really nice day

 

Haven't made a pizza for a while.  Venison and pepperoni with a salad.

 

 

 

Good 'ole ham and sharp cheddar on rye.  Didn't have any Swiss.  Also used up the last of one of the best mustards I've ever had--Kozlik's Canadian Mustard--Amazing Maple flavor.  Really good with ham.  Must order more!

 

 

 

 

 

Kozliks is one of our best kept secrets lol.  Its not sold in many stores here in Ontario though a few, and they have a stand at the farmers market in Toronto.  If you can get hold of their horseradish, give it a try!

[Shelby]

23 minutes ago, Marlene said:

 

 

Kozliks is one of our best kept secrets lol.  Its not sold in many stores here in Ontario though a few, and they have a stand at the farmers market in Toronto.  If you can get hold of their horseradish, give it a try!

I've been enabled once again lol.  Amazon has it!  It'll be here next week along with another jar of the maple.

[Marlene]

10 minutes ago, Shelby said:

I've been enabled once again lol.  Amazon has it!  It'll be here next week along with another jar of the maple.

 US Amazon can be so much better than ours sigh.  I can get their horseradish mustard on our amazon but not their horseradish.  I do have friends in the city though who are willing to go to the market to get it for me sometimes though.  Oh!  Edited to add, they have it on their own website to ship now. They didn't used to, so win!

Edited November 23, 2022 by Marlene (log)

[Tropicalsenior]

56 minutes ago, Shelby said:

Really good with ham

I have a recipe for a good, sweet homemade mustard that is terrific with ham. You've inspired me to try some maple syrup in it for some of the sweetener. Thank you.

[Anna N]

13 minutes ago, Marlene said:

 US Amazon can be so much better than ours sigh.  I can get their horseradish mustard on our amazon but not their horseradish.  I do have friends in the city though who are willing to go to the market to get it for me sometimes though 

Looks like you can order directly from www.Kosliks.com, but I have no idea about the shipping costs. 

[Marlene]

1 minute ago, Anna N said:

Looks like you can order directly from www.Kosliks.com, but I have no idea about the shipping costs. 

 

I just discovered that!  but haven't got as far as shipping yet 

[Steve Irby]

Thanksgiving dinner may be  a little anti-climatic after tonight's feast.  I went to our local co-op yesterday to buy celeriac root  and a few other ingredients which they were all out of.  They did have a nice package of Meyer Duroc porterhouse chops at 25%  off that I jumped on.  The chops were about 12 oz. each and I cooked then sous vided tonight for 1.5 hours @ 150 then seared and served with potato's and spinach.  I hope the SV turkey turns out half as well!

 

 

 

 

[billyhill]

Venison steaks from the round, pan seared brussel sprouts with onions, and baked potato or sweet potato.

[kayb]

On 11/20/2022 at 7:45 AM, Shelby said:

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!!!!

I had forgotten about that cake. Thanks for the reminder!

 

On 11/22/2022 at 2:12 PM, Shelby said:

Happy Birthday little Duvel!!!  I hope you had a great day!!!

 

Indeed, happy belated birthday to that little cutie! How old is he now?

[gulfporter]

This was our TDay comida (main meal).  Rabbit with prunes.  Gravy was excellent!!  Mi esposo calls rabbit, 'chewy chicken.'  I thought this one was pretty tender, as rabbits go. 

 

 

Edited November 24, 2022 by gulfporter (log)

[Duvel]

It’s getting cold. Time for slaughtering the pigs and making warming food.

 

Last weekend I went to my parents home in Lower Saxony. While here it is still 10+ oC, there at night it was snowing …

 

 

A friend of my parent’s pays for raising a pig at a farm somewhere in a surrounding village. That pig had its last sunrise on Saturday. We get a few items as gifts, most notably some liters of Schlachtebrühe, the resulting stock from boiling meats, offal and sausages. Very rich, very porky - and the perfect base to make Grünkohl (kale) …

 

 

5 kg of Grünkohl, blanched and left overnight in the cold.

 

Next day: Bacon …

 

 

… and Weisswurst (sausage made from finely ground meat, onions & fatback)

 

 

Boiled with the Grünkohl, onions and the Schlachtebrühe for 2.5 hours …

 

 

 

The final product …

 

 

Perfect today with some Bregenwurst (from “my” butcher in my hometown).

 

 

 

Heaven 🤗

 

Edited November 24, 2022 by Duvel (log)

[Shelby]

13 minutes ago, Duvel said:

It’s getting cold. Time for slaughtering the pigs and making warming food.

 

Last weekend I went to my parents home in Lower Saxony. While here it is still 10+ oC, there at night it was snowing …

 

 

A friend of my parent’s pays for raising a pig at a farm somewhere in a surrounding village. That pig had its last sunrise on Saturday. We get a few items as gifts, most notably some liters of Schlachtebrühe, the resulting stock from boiling meats, offal and sausages. Very rich, very porky - and the perfect base to make Grünkohl (kale) …

 

 

5 kg of Grünkohl, blanched and left overnight in the cold.

 

Next day: Bacon …

 

 

… and Weisswurst (sausage made from finely ground meat, onions & fatback)

 

 

Boiled with the Grünkohl, onions and the Schlachtebrühe for 2.5 hours …

 

 

 

The final product …

 

 

Perfect today with some Bregenwurst (from “my” butcher in my hometown).

 

 

 

Heaven 🤗

 

I've put the turkey back in the fridge.  I'll be there in about 14 hours.

[lemniscate]

31 minutes ago, Duvel said:

Boiled with the Grünkohl, onions and the Schlachtebrühe for 2.5 hours …

This is probably the only way I could be enticed to eat kale.............that broth.......OMG.

[Tropicalsenior]

4 hours ago, Duvel said:

Heaven

When are they ever going to give us a drool button?

[KennethT]

 

Panang curry using the paste my friend brought back from Thailand 

[Dejah]

Meat heavy meals these last few days:
 

Shrimp & Leftover pork patty ramen

                                                                                

 

Sous vide / seared lamb chops

                                                                                    

 

One pan shrimp Mediterranean Shrimp dinner in the Ninja Air Fryer Oven

 

                                                                               

 

 

Chili and Buttermilk Scones

 

                                                                               

                                                                               

 

Pan seared bison tenderloin, Michael Symons Holiday Sprouts

 

 

                                                                                       

 

And tonight: Char Siu back ribs

 

                                                                             

Edited November 25, 2022 by Dejah (log)

[Ann_T]

Dinner was just picky things last night. 

 

I had two doughs in the fridge since Monday and Matt took one of them out of the fridge very early yesterday morning so he could make a pizza.

The other half of the dough he shaped and baked one beautiful long baguette which we used for dinner.

He used one of my pictorials on the blog and did

a great job of shaping and scoring the baguette. 

 

He also roasted and marinated red, yellow and orange peppers and made a tapenade.

 

So for dinner Moe and I just had slices of the baguette topped with warm goat cheese, and some with roasted peppers,

 

some with tapenade and some topped with a Foie Gras mousse/parfait that I buy in Victoria.

[Duvel]

While I was cropping a picture for the Scotland blog, my iPhone broke down. I couldn’t restart it. Nevertheless, the picture I was editing was of us eating fish & chips, so following the things I learned from Advanced Voodoo for Beginners™️, the best way to break a curse is to cook the dish …

 

 

Everyone was happy !

[KennethT]

38 minutes ago, Duvel said:

While I was cropping a picture for the Scotland blog, my iPhone broke down. I couldn’t restart it. Nevertheless, the picture I was editing was of us eating fish & chips, so following the things I learned from Advanced Voodoo for Beginners™️, the best way to break a curse is to cook the dish …

 

 

Everyone was happy !

nice crust!!! What do you use for batter?