the_rayway
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Ok Rocky - what's a gratchke? Lol, Sounds interesting...
What's for Dinner?
- Thread starter ffemt128
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Ok Rocky - what's a gratchke? Lol, Sounds interesting...
jamesngalveston
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i got pulled in also..had to look up what a gratcke was..
i get it now..garage key...lol
very good rocky,
i get it now..garage key...lol
very good rocky,
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On this damp rainy day, I made the perfect companion, Buffalo Chicken Soup!
jamesngalveston
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Guest coming....
Tonight is a bone in pork loin, cored the center and stuffed with cream cheese and rosemary, then plugged the ends.....
black wild rice with a cashew paste.
wilted salad with porkbelly
bartlett pear poached in peach blush, stuffed with chopped dates marinated with some vsop brandy.
Tonight is a bone in pork loin, cored the center and stuffed with cream cheese and rosemary, then plugged the ends.....
black wild rice with a cashew paste.
wilted salad with porkbelly
bartlett pear poached in peach blush, stuffed with chopped dates marinated with some vsop brandy.
Boatboy24
No longer a newbie, but still clueless.
Thanks for the reminder Dan. That soup was a hit with both me and the wife last year. I need to resurrect the recipe and make it again.
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Short ribs, done sous vide. Baked potato, roasted carrots and thyme, and baked beets, then sliced and turned into beet salad, i.e., served with balsamic vinegar.
Boatboy24
No longer a newbie, but still clueless.
Sounds awesome. I need to get a sous vide cooker.
Jim,
I have mentioned this before, so forgive me if this is a repeat. I made my own temperature controller, and use it to control the temperature of a crockpot. You can also buy such a controller ready to go from Auber Instruments. (Much cheaper if you do it yourself.) That and a vacuum sealer and you are in business. Let me know if you want more info.
Here is an old picture of some short ribs. Here I was experimenting with how "rare" I could make them. You cook them long and low, and so they get tender, but they are medium-rare instead of well done. I now make them a little more well done than the ones in this photo, more like medium.
I have mentioned this before, so forgive me if this is a repeat. I made my own temperature controller, and use it to control the temperature of a crockpot. You can also buy such a controller ready to go from Auber Instruments. (Much cheaper if you do it yourself.) That and a vacuum sealer and you are in business. Let me know if you want more info.
Here is an old picture of some short ribs. Here I was experimenting with how "rare" I could make them. You cook them long and low, and so they get tender, but they are medium-rare instead of well done. I now make them a little more well done than the ones in this photo, more like medium.
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9CourseWineMusician
Sic Semper Verum Vinum
Tonight will be:
Hearty Salami and Swiss on club crackers (served with 2011 Sauvignon Blanc), followed by:
Italian sausages with stewed onions and peppers, shaved potatoes and spiced corn and pepper succotash (served with 2010 Shiraz), finally:
Red velvet cake with creamed cheese icing (served with 2012 White Zinfandel).
Hearty Salami and Swiss on club crackers (served with 2011 Sauvignon Blanc), followed by:
Italian sausages with stewed onions and peppers, shaved potatoes and spiced corn and pepper succotash (served with 2010 Shiraz), finally:
Red velvet cake with creamed cheese icing (served with 2012 White Zinfandel).
I think I am glad to see some of the wines duplicated from day to day. I was starting to either wonder how many people live at Chez Koz, or else feel inadequate that I cannot polish off three bottles a night at Chez Paul! 
jamesngalveston
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Catfish Pontchartrain, excellent, as well as the gumbo....ummmm
9CourseWineMusician
Sic Semper Verum Vinum
We like variety, Sour Grapes, however, we just enjoy a vast wine rack a la Chez Koz *don't read too much into it, right now, just 'budget' wines...*
*don't read too much into it, right now, just 'budget' wines...*
9CourseWineMusician
Sic Semper Verum Vinum
Tonight will be:
Sweet deer sausage with provolone cheese and chive hor'dourves one club crackers with creamed cheese spread (served with a 2011 Viognier), followed by:
Petite cob-style salad with a white-wine balsamic vinaigrette dressing and home-made herbed croutons (served with a 2011 Chardonnay), followed by:
Seasoned salmon stuffed prawns with garlic hollandaise sauce over a bed of white-wine sautéed asparagus (served with a 2011 Pinot Grigio), followed by:
Hearty French onion soup in a home-made sourdough bread-bowl, with fresh baguette (served with a 2010 Cabernet Sauvignon), followed by:
Champagne-injected butter-ball turkey with herbed mashed potatoes and fresh vegetable medley and herbed crostini (served with 2011 Sauvignon Blanc), followed by:
Salted and spiced deviled eggs with shrimp and onion relish (served with a 2011 Seyval Blanc), finally:
Dark chocolate hot fudge sundae with cognac-glazed walnuts and vanilla ice-cream (served with 2012 Riesling), followed by:
Prayers and festivities and good old fashioned celebration of the season of Christmas and the joy therein (served with hot coffee)!
Merry Christmas and a very happy holiday my friends!
Sweet deer sausage with provolone cheese and chive hor'dourves one club crackers with creamed cheese spread (served with a 2011 Viognier), followed by:
Petite cob-style salad with a white-wine balsamic vinaigrette dressing and home-made herbed croutons (served with a 2011 Chardonnay), followed by:
Seasoned salmon stuffed prawns with garlic hollandaise sauce over a bed of white-wine sautéed asparagus (served with a 2011 Pinot Grigio), followed by:
Hearty French onion soup in a home-made sourdough bread-bowl, with fresh baguette (served with a 2010 Cabernet Sauvignon), followed by:
Champagne-injected butter-ball turkey with herbed mashed potatoes and fresh vegetable medley and herbed crostini (served with 2011 Sauvignon Blanc), followed by:
Salted and spiced deviled eggs with shrimp and onion relish (served with a 2011 Seyval Blanc), finally:
Dark chocolate hot fudge sundae with cognac-glazed walnuts and vanilla ice-cream (served with 2012 Riesling), followed by:
Prayers and festivities and good old fashioned celebration of the season of Christmas and the joy therein (served with hot coffee)!
Merry Christmas and a very happy holiday my friends!
Holy cow (although that is the only animal missing!) -- I just gained 5 lbs and feel a little drunk just from reading that!
9CourseWineMusician
Sic Semper Verum Vinum
Sour Grapes, the beef is 'represented' by the French Onion soup - its base is beef broth or consumme, depending on your taste. :-D I was hoping to represent beef as well and that was the most fluid (no pun intended) way I could :-D
What can I say, us Sicilians don't mess around when it comes to food - especially the HOLIDAYS!
What can I say, us Sicilians don't mess around when it comes to food - especially the HOLIDAYS!
Ahh, yeah, I missed that. Wow, I am stuffed....
9CourseWineMusician
Sic Semper Verum Vinum
Happy holidays, Sour Grapes! God bless!
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