What's for Dinner?

ibglowin · Apr 16, 2017

Always fun reading about Paul's dreams about cooking such wonderful meals for people .....

Couple quick snaps. Did end up making the Pork Loin Braciole and had a Turkey that was still in the freezer from Xmas so why not put some meat on the BBQ right? If your gonna fire it up make it count. Turkey was brined for 18 hours in salt/sugar and then basted with a mixture of Creole seasoning and butter..... :hug

The Pork Loin was marinated in a bag for 18 hours had to cut it into two pieces to get it into a gallon storage bag but seemed to work well. Fixing to pull the Turkey to let it rest. Pork loin is tented and just waiting for some company!

ibglowin · Apr 17, 2017

The smoked turkey was probably the best turkey we have cooked bar none. The brining process is quite easy and the outcome to die for good. Smoked and juicy wth amazing flavor. Cooked it at ~250 for 6 hours instead of 225 for 7 hours. Turkey was pulled at 165F. Pork was excellent as well but seemed a little dry in comparison to the turkey which was just so moist. Pork was pulled at 145F. The marinade was fabulous giving it a wonderful citrus tang with lots of garlic. Plenty of leftovers for the week to come which will be nice as our oldest daughter has some time off between editing gigs and is out staying with us for the upcoming week.

TXWineDuo · Apr 17, 2017

@ibglowin on Turkey I've always used a dry rub and a water pan underneath you've got my interest on the brine, care to share it? Thanks.
TXWineDuo

ibglowin · Apr 17, 2017

I used a water pan underneath and the turkey was in a throw away pan on top. Bird was off the pan using some carrots to keep it out of the drippings. I used this recipe for the brine and scaled it up to what I needed to keep the bird covered (2G). I used a Home Depot orange bucket and put the bird into two throwaway oven cooking bags, bags and bird into the brine, held inplace by some twine.

GreginND · Apr 18, 2017

My Easter dinner . . .

Started with table side guacamole (pic after it was mostly devoured)

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Crudités

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Mushrooms and roasted garlic

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I followed that up with a Thai green papaya salad

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And crispy polenta fries with a tofu roasted garlic aioli

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Then came dinner.

Meat? Flavored with a Korean bulgogi marinade

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Lentil and oat stuffed cabbage rolls

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And rose potatoes with a rosemary olive oil

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Overall it was delicious.

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I didn't have time to take pictures of the wines during the meal except what we finished with

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sour_grapes · Apr 18, 2017

GreginND said:
My thanksgiving dinner . . .

Looks great, Greg! Wish I had been there. :HB

Couple of questions:

Why "thanksgiving"?

Is that, in fact, meat?

sour_grapes · Apr 18, 2017

sour_grapes said:
We had our Easter feast yesterday (Saturday), due to conflicting schedules of our guests. We had a total of 5 at dinner, and so, with the able assistance of my wife's girlfriend, I decided to go pretty much all out.

Oh, boy! Leftover lamb and ~chimichurri/pesto/relish for luncheon! :db

GreginND · Apr 18, 2017

sour_grapes said:
Looks great, Greg! Wish I had been there. Couple of questions:

Why "thanksgiving"?

Is that, in fact, meat?

Oops. I meant Easter. I will edit that.

No, it is not meat.

sour_grapes · Apr 18, 2017

GreginND said:
Oops. I meant Easter. I will edit that.

No, it is not meat.

Well, none out of two isn't bad!

sour_grapes · Apr 18, 2017

Tomorrow is Mrs. Sour Grapes's and my 20th wedding anniversary, so we went out tonight to celebrate. We went to a casual but upscale tapas restaurant for a feast. We put ourselves at the chef's discretion, and enjoyed small plates of: arugula salad with blue cheese, pistachios, and prosciutto; mushroom/black bean/cheese tostada; smoked pork cavatelli with tomato cream sauce; seared beef tenderloins with chimichurri sauce served on smashed plantains; and a spinach and mushroom tart. Delish, and I am stuffed. (Report on wine found in another thread!)

Boatboy24 · Apr 19, 2017

Congratulations, Paul!

ceeaton · Apr 19, 2017

sour_grapes said:
Tomorrow is Mrs. Sour Grapes's and my 20th wedding anniversary, so we went out tonight to celebrate. We went to a casual but upscale tapas restaurant for a feast. We put ourselves at the chef's discretion, and enjoyed small plates of: arugula salad with blue cheese, pistachios, and prosciutto; mushroom/black bean/cheese tostada; smoked pork cavatelli with tomato cream sauce; seared beef tenderloins with chimichurri sauce served on smashed plantains; and a spinach and mushroom tart. Delish, and I am stuffed. (Report on wine found in another thread!)

Congratulations Paul!

Mrs. ceeaton and I (ceeaton) have our 20th in the middle of May (gotta look up the date, think it is the 18th, but it might be the 17th). Chances are we'll end up in a dive bar somewhere eating big burgers and splitting a pitcher or three of cheap beer, then calling our 18 yr old son to come pick us up and drive us home (which would be quite entertaining to him).

sour_grapes · Apr 19, 2017

ceeaton said:
Congratulations Paul!

Mrs. ceeaton and I (ceeaton) have our 20th in the middle of May (gotta look up the date, think it is the 18th, but it might be the 17th). Chances are we'll end up in a dive bar somewhere eating big burgers and splitting a pitcher or three of cheap beer, then calling our 18 yr old son to come pick us up and drive us home (which would be quite entertaining to him).

Congrats on the upcoming!

To avoid any embarrassment, we planned ahead and took the bus! :dg

geek · Apr 19, 2017

Congrats Paul..!!

ceeaton · Apr 19, 2017

sour_grapes said:
Congrats on the upcoming!

To avoid any embarrassment, we planned ahead and took the bus!

Actually, might do it to let him know that it is quite acceptable and even preferable to ask for a ride after imbibing. You know, teaching kids, though at 18 he ain't no kid anymore (plus he's taller than I am) (and I know that is a double negative, but I'm from aimless country, ya know) (and the correct usage around these parts is "he ain't none kid no more, uins knowsez").

Boatboy24 · Apr 20, 2017

NY Strip, caesar salad, butternut rice and corn on the cob (not pictured).

ibglowin · Apr 20, 2017

One Pan Mediterranean Pork Risotto!

Or how to use up what you have in the fridge on a Thursday night!

Had lots of pork loin left over from the weekend so took 3 nice slices of that, some onion, shiitake shrooms I found on closeout today, garlic, bacon, and then worked it all together and added some chicken broth, white wine, fresh spinach, cherry tomatoes and topped with parmesan. Tuned out pretty darn good for winging it off script but then its hard to go wrong with SMOKED meats! :db

geek · Apr 21, 2017

You guys keep killing me with all those delicatessen

Boatboy24 · Apr 21, 2017

Grilling up some mahi mahi tacos tonight.

ibglowin · Apr 21, 2017

Anybody else feel this way at times?

What's for Dinner?

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