Liquid gold for both the cook and the cardiologist of the cook!And I just was inspired by Craig NOT to get rid of any grease!
Wed., January 10: Liveblogging dinner!
What's for Dinner?
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vernsgal
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Lol. I always save my bacon fat..but only for a few days. It just looks ugly after that!!
Boatboy24
No longer a newbie, but still clueless.
Did not suck! But I could not finish. My 10 and 8 year olds had no problem, however.
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Agreed, it did not suck at all! I really liked it. Thanks for suggesting it!
The other players were roasted broccoli with garlic, EVOO, and lemon; and orecchiette with garlic, butter, sherry, EVOO, and parsley.
The other players were roasted broccoli with garlic, EVOO, and lemon; and orecchiette with garlic, butter, sherry, EVOO, and parsley.
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Would've been better with bacon.... just sayin'! 
In seriousness, looks great!
In seriousness, looks great!
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I was thinking (for just a moment) that "Alice Springs Chicken" is what we might call Kangaroo...
I then googled it too. Got to say that it looks quite yummy.
A simple thin crusted pizza, topped with smoked ham, pepperoni, roast beast and sopressata done using the convection setting at 500*F, very good.
vernsgal
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Where's the bacon? lol
Honestly would love that pizza if I had any taste buds right now
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Today was supposed to be LobsterFest (TM). I have reported on this in years past, where I make a really rich lobster dish for a number of friends. However, I came down with cold. I had hoped to be out of the woods by today, but not quite. The intended LobsterFest (TM) meal includes a lot of fussy last-minute prep and plating details, and so, in an abundance of caution, we decided to switch the menu to something that wouldn't provide any disease-transmission vectors! Thus, we made a flavorful pork stew from Marcel Hazen, with porcini mushrooms, onions, marjoram, etc My wife did the heavy lifting. I only prepared things before they were cooked! We also had polenta with blue cheese, and garlic/balsamic glazed carrots. A guest brought all manner of dessert tarts, and we washed all this down with many bottles of champagne, Pinot Gris, Sauvignon Blanc, and Pinot Noir.
Well, I will be testing the grill with these low temps, upper teens now.
I was going to get ribeye at Costco but ended up getting the Beef Loin New York steak, 1 inch thick.
Hoping it will come out good, let’s see if the grill fires now, lol
I was going to get ribeye at Costco but ended up getting the Beef Loin New York steak, 1 inch thick.
Hoping it will come out good, let’s see if the grill fires now, lol
Boatboy24
No longer a newbie, but still clueless.
Mom and Dad came over this afternoon to grab some of their stuff from the basement so we had them stay for din-din. Roast chicken done on the Weber gasser, green beans, 'taters and ho-made bread. A boatload of ho-made gravy as well. No finished pics, but some early on shots here:
And the worst truss job I've ever seen. But it worked.
And the worst truss job I've ever seen. But it worked.
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This is the way I do it. The video shows how to truss a turkey, but it will also work with chicken.
http://www.foodnetwork.com/videos/how-to-truss-a-turkey-0112582
http://www.foodnetwork.com/videos/how-to-truss-a-turkey-0112582
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Recently, I was the happy recipient of a paprika care package. My hope was to cook a meal for my family using real Hungarian paprika. Plans were set, but the common cold spoiled them.
My two brothers and I seemed to avoid this cold, but it seems that nieces, nephews, and wives were all prey for this lousy bug.
So my two brothers and I decided to head over to JR Tobacco. This place was great. We had a couple of pints, had a light lunch, and watched football over a nice Pedron (cigar).
We were having such a good time that we decided to all head back to my house, cook dinner together, and watch the second game. After some debate, and realizing that any type of stew was out (there was not enough time), we hit upon a dish that my brother had seen once in a Hungarian cookbook.
Roasted, stuffed pork loin (stuffed with spicy Hungarian sausage)
Ho made Spatzle with extra thick button, shiitake, and oyster mushroom pan sauce,
Ho made red cabbage.
The cook on loin was awesome. Just the slightest pink, and glistening! The smoky, spicy, flavors from the sausage ran throughout the meat.
We all took charge of a different dish and I was shocked how everything came together perfectly. From grocery bags to table in under 1 hour. Total grocery bill: $32 (including the wine).
To wash it down, we picked up a surprisingly good Bikaver (bulls blood) for just under $9.
My two brothers and I seemed to avoid this cold, but it seems that nieces, nephews, and wives were all prey for this lousy bug.
So my two brothers and I decided to head over to JR Tobacco. This place was great. We had a couple of pints, had a light lunch, and watched football over a nice Pedron (cigar).
We were having such a good time that we decided to all head back to my house, cook dinner together, and watch the second game. After some debate, and realizing that any type of stew was out (there was not enough time), we hit upon a dish that my brother had seen once in a Hungarian cookbook.
Roasted, stuffed pork loin (stuffed with spicy Hungarian sausage)
Ho made Spatzle with extra thick button, shiitake, and oyster mushroom pan sauce,
Ho made red cabbage.
The cook on loin was awesome. Just the slightest pink, and glistening! The smoky, spicy, flavors from the sausage ran throughout the meat.
We all took charge of a different dish and I was shocked how everything came together perfectly. From grocery bags to table in under 1 hour. Total grocery bill: $32 (including the wine).
To wash it down, we picked up a surprisingly good Bikaver (bulls blood) for just under $9.
Boatboy24
No longer a newbie, but still clueless.
Thanks John. That's my preferred way to do it as well. But I was trying to do it on memory yesterday and it isn't quite fully embedded in my brain yet.
Obviously people have the winter "blahs", no one is cooking, eating out I guess. I've been "crock potting" it all week. A small chicken one night, pulled pork the next night, corned beef and cabbage tonight (wifey had class, doesn't so much like the cabbage smell so a good time to cook it). But the reason I post is for a future meal. Found a "fall off the back of the truck" deal at my local Giant. Spiral cut honey ham, almost 9 lbs, normally $38+, purchased for $8 and change. $30 off, doesn't fall off the truck much better than that! Has a sell by date of Mar 30th, 2018, so not on it's last legs quite yet. Walked in the door this evening, and the GF kid said, it's gluten free, right? When are we making it, Saturday? So I guess I know what I'm making for Saturday dinner. I'll move the GF lasagna to Sunday...
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