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Tonight is Chicken and Andouille Sausage Gumbo with Jalapeño Corn bread. Sha.

Sent from my SCH-I545 using Wine Making mobile app
 
It's cold out, my husband is dealing with some sinus issues and could use some hot liquid, and this is my eldest son's favorite food! Homemade Chicken Noodle Soup.

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Tonight was Chicken and Beef enchiladas made with yellow corn tortillas and made from scratch enchilada sauce, topped with sour cream and made from scratch Salsa Verde, Excellent eating!
 
His recipe I found on the web that I thought was really good.

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional


In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
 
That looks good! We had roasted peppers stuffed with Italian sausage, onions, mushrooms and garlic and a tall cold glass of Grolsch beer.
 
Smoked wings hand rubbed with Caribbean jerk seasonings smoked with hickory they taste awesome.

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smoking some ribs, and a brisket for the game, potatoe salad, some smoked beans, tons of db, and some quacamole....how ever you spell it...


go0000000000000000000 broncooooooooooooooooooooos
 
Pot roast with veggies and a side salad. Now it's time for the junk food and beer.
 

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