You know what else is looking good, Greg? The ability to grow all of that food!
What's for Dinner?
- Thread starter ffemt128
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You know what else is looking good, Greg? The ability to grow all of that food!
Wolfhound
Member
I was going to make this tonight -- but I cannot find any chicken at the store!
Is there any way that I could get this recipe? I bet that my family would love it.
Here is what I was going by: https://www.epicurious.com/recipes/food/views/moroccan-chicken-with-green-olives-and-lemon-352532
The one time I’m feeling good about succumbing to my wife campaigning for us to have pet chickens, we get 8 - 9 eggs a day from the girls.
Nothing too exciting here, but it's not like any of us have anything better to do (!), so here is tonight's fare.
Swiss chard (braised in commercial chix stock, marjoram and coriander); Brussels sprouts (charred, then braised with ho-made chix stock and freshened with rice vinegar); mushroom risotto (Carnaroli rice, 'shrooms, shallots, sherry, ho-made beef stock, Parmigiano Reggiano); and lamb shoulder chops (dry-brined then seared, with garlic and smoked paprika). All washed down with a 5-yr-old CC Showcase Amarone.
Swiss chard (braised in commercial chix stock, marjoram and coriander); Brussels sprouts (charred, then braised with ho-made chix stock and freshened with rice vinegar); mushroom risotto (Carnaroli rice, 'shrooms, shallots, sherry, ho-made beef stock, Parmigiano Reggiano); and lamb shoulder chops (dry-brined then seared, with garlic and smoked paprika). All washed down with a 5-yr-old CC Showcase Amarone.
At least now you know WHY she crossed the road.
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Boatboy24
No longer a newbie, but still clueless.
Well, not exactly in the spirit of the High Holiday, but I've been working on a Bolognese this afternoon and just finished up a Harvest Bread with poolish. Carb coma coming soon...
Zuppa Toscana and some of my vieux chateau du roi. 
Varis, looks good! You know what you should try once, to see if you like it? Take that veggie tray and cook it at 425F or so until you get a little char on the edges of the vegetables. I find it adds a wonderful layer of complexity.
Living off what we have in the fridge and freezer........ LOL
Brisket Nacho's!
I froze the last leftovers of brisket after I got tired of eating BBQ a month or two back. Thawed out the leftovers and OMG fantastic! Washing down with some 80 proof Jack and diet Coke/lime to help keep lots of Ethanol in the passage ways!
Brisket Nacho's!
I froze the last leftovers of brisket after I got tired of eating BBQ a month or two back. Thawed out the leftovers and OMG fantastic! Washing down with some 80 proof Jack and diet Coke/lime to help keep lots of Ethanol in the passage ways!
looks really good.
Fresh off the Weber Smokey Mountain last night.
Those look really, really good.
Boatboy24
No longer a newbie, but still clueless.
Fajita night:
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