Typical Thanksgiving dinner, turkey, sweet potatoes, dressing, green beans and cranberry sauce? NO, thanks to POHAKU'S post awhile back, I had a very delicious Parmesan Crusted Pork Loin Roast.
What did you have for dinner? - Page 84
Gear mentioned in this thread:
That's exactly where I got the inspiration from, Jimmy. It takes some time, but it is more than worth the effort.
Pork tenderloin in persillade with gratin of Jerusalem artichokes and broccoli
Clafoutis with prunes
I posted the recipes in the recipe section;
First up is tonight's dinner, a childhood favorite of mine: stuffed spuds (potatoes).
Stuffing: Mashed sweet potato, feta, spring onions, slaw
Topping: Natural yoghurt, salmon bacon, spring onions, provolone dolce
Slaw: Red cabbage, white cabbage, carrot, broccoli stalk, green chilli
Next up is the dish I cooked for my partner's 23rd birthday last week: baked whole pink snapper (caught fresh by her dad) stuffed with lemon thyme and chilli prawns, served on a bed of asparagus, cauliflower rice and steamed kale.
@Hayden love sweet potatoes, and that fish! YUM! I miss fish more than any other food! Great job
easy-breezy dinner tonight, for DH chopped salad with grilled flank steak,
for me, mixed greens with fresh herbs, dried cranberries and goat cheese crumbles with grilled flank steak as well, very tasty!
I made a sirloin tip roast today. After marinating it in red wine for a couple of hours I treated it with a garlic/herb/mustard/horseradish mix that I rubbed inside before tying and then outside after searing a crust on it. into a 350 oven for around 80 minutes for a 4lb roast. I served it with steamed bussels sprouts sauteed in bacon drippings and sorghum cooked in mirepoix and beef stock.
Beef - it's what's for dinner -
ALRIGHT, last night I had friendsgiving. A new tradition. Turkey leg confit (cooked sous vide in duck fat for 10 HRs, then seared on a screaming cast iron), bacon stuffing (made a pork stock with bacon, ham hocks, and some cheap beef ribs, and tossed in some crispy bacon at the end), all home made hericot vert casserole, and pomme puree. It was a feast, sadly, most of the side dishes only exist in memory now. My drunken friends did work on it all. I will upload some pictures of the confit turkey because I have leftovers.
Edited by mise - 12/2/13 at 10:29am
In fact, this is my variation on the Irish Colcannon theme.
Ingredients; shredded and blanched savoy cabbage , boiled potato, bacon, onion, cream, goat cheese, chili flakes, nutmeg, s&p.
Potatoes are mashed in the original recipe, no cream is used and certainly no goat cheese which adds a delicious tang to the dish.
I'd really appreciate some details on your salmon bacon.
I would think, off the top of my head: thin-sliced, cured with a rub, then smoked. If you give me a little help, I'm going to try it. Looks like you use it as a garnish.
Thanks for help.
Sorry the lighting in my kitchen isn't desirable. This is Hanoi Chicken & shrimp Vermicelli noodle soup or Bún tháng Hà Nội. It is probably the first Vietnamese dish I have cooked, adapted from My Vietnam by Luke Nguyen.
I recommend the book for anyone interested in Vietnamese and the different regions of cuisine, it is very beautifully done. The dish turned out great. The only thing I would do differently is not put shrimp paste in the bottom of the bowl then poor the broth over it. Even though I used less then recommended, the aroma and taste was still overpowering. I wish I could say I loved cooking with shrimp paste because I adore Thai cuisine as well, but I think next time I will use dehydrated shrimp or fish flakes instead.
On a completely different topic-
If you're a dog lover, you must see
It's an engaging, moving and amusing long-running story of life with a Great Dane.
The family recently moved to Perth.
If you encounter a beautiful Chinese lady walking an enormous Great Dane - you've found them.
I've followed her blogs for several years: if you introduce yourself - tell her Mike in Illinois suggested you say hello - I'm quite sure she will be delighted to talk. She seems very gregarious and devoted to her quite large following.
I hope you do.
Dug around in the freezer and found a ham knuckle so made a pot of beans.
Onions and big chunks of carrots sweetened the deal.....
Smelled so good in the house so dug around in fridge for cheese enchilada ingredients.
No corn tortillas so sent the hubs down the street to beg some off of the neighborhood taco truck (he handed over a big stack on the promise of a plate when everything was done....deal!).
American cheese, minced white onions and a full recipe of my enchilada gravy made a 13x9 glass dish full of heaven.
Taco guy shut down and came to dinner with his barbacoa leftovers.
What a great meal on this cold and rainy day.
Dessert was gingerbread with spiced rum (hard) sauce and a dollop of cinnamon whipped heavy cream enjoyed in front of a roaring fire....
Cheesy vegetable chowder for dinner tonight. It's finally stew, chowder and soup weather here and I am not complaining! :)
OOOO, I'm inspired, I love for-real gingerbread with whipped cream! I think I have all of the ingredients in the house too
I pan seared some venison back strap - first I slathered it in bacon grease then salt and pepper an into my favorite iron skillet till rare. I made a pan gravy after removing the venison to rest - compound butter, red wine, some veg stock and light cream. Served it with mashed Celery Root and Kale sauteed with shallot, garlic and then steamed in vegetable stock till done. It was freakin' awesome - the venison this year is stellar - record corn and apple harvests. I haven't had venison this good since the record acorn harvest we had three years ago. Those were some fat deer and even the tallow tasted good - something I never experienced back home in Michigan.
Drat. I swear someone on facebook posted a picture of venison backstrap that was done in the style of bresaola, dried Italian beef. It looked really good!
Tonight I did some Chinese style spare ribs, using a recipe on the 'net as a guide. Not bad, but could use some tweaking on the spice ratios. Maybe I should have added cinnamon to the marinade!
Cold and yucky, snow up on the mountain behind our house here, my mom wasn't feeling well so for dinner- chicken long rice, a soup ... forgot to take a snap shot, it went so fast. If you've never had long rice, think of chinese chicken noodles soup, only WAY better! with shitake mushrooms and green onions, a boatload of chicken, quite delicious.
Chris...your food always looks spectacular.
Mike9, the sirloin tip looks like it's cooks so perfectly. I'm sure it tastes just as good having been in wine for a couple..