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The beans again. They are always better the next day. My favorite rice pot was dirty and the dishwasher was already full and I got a burst of inspiration and I fried up some chopped-style hash browns with onions and jalapenos. Not bad, I must say.
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Bok choy with ham hocks and escabeche. Mmmmmmmm
Curry fried Porkchop.....anti pandemic meal for uplifting the spirit.:chapeau
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I don't know how I missed that before but damn that just sounds delicious.!!! :beer1:Quote:
Originally Posted by outback
white beans with ham hocks, and fish cakes. Rave reviews from the Mrs.
I decided to do a bit of playing with making chicken pot pies in 'individual' sizes. Well they might be the right size for adults or grown children as not counting the weight of the pan they were right at a pound and a half each.
I didn't have a recipe and just cooked by the seat of my pants so to speak. Here's what went in them.
Reduced broth from cooking the chicken thighs, carrots, onion and some cubed peeled red potatoes. I let the onions continue to cook while the broth was reducing.
Cold chicken cubes/Cold diced carrots/Cold diced potatoes
Diced and cooked crimini mushrooms
A can of cream of chicken soup
A bit of thyme and fresh black pepper--no salt as there's plenty in the soup
A bit of cornstarch and water to thicken it up a bit
I ended up with three pies.
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Two went in the oven and the third went in the freezer to see how it would do being baked later.
Here's the two after 50 minutes at 350 degs. I covered them after 40 minutes with a sheet of aluminum foil to prevent the edges from burning. The internal temp was 185 degs
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The consistency was just about perfect.
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The second baked pie was cooled with a fan and then put into the frig. I'll be freezing it to see how well it will reheat already baked.
Hopefully the consistency of both the raw and pre-baked will be close to the one that was for supper.
Sorry no pics of the beef ribs, green beans with bacon and onion or the toasted sourdough bread with butter. BUT here's a picture of my dessert.
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First of the year and not bad, not too bad at all. With that said, I still long for the days when watermelons had seeds and REAL WATERMELON FLAVOR!!
This thread is making me hungry, I can't even look no more.
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The boss made a wonderful meal on the gas BBQ tonight. She did up 2 1+ inch thick New York striploin steaks seasoned with salt and pepper, a couple of baked potatoes and an asparagus side. The steaks were seared nicely with a great pinky/red center and just melted in your mouth. Anyone that tells you that you need more than salt and pepper to season a good steak is full of it. I think we will do this often as a break from sausages.
Bob
Many years ago my dad raised beef and hogs, he really knew his stuff. I'd split a beef with my sister and after it was butchered and wrapped I took some frozen rib steaks with us to meet a long lost 1st cousin in the Pasadena area.Quote:
Originally Posted by BobH
Her husband did a lot of grilling and so I let him cook them. My only stipulation was that he didn't season them with ANYTHING no Salt, no Pepper and once they were done to leave them as such, no sauces etc.
We butted heads for a bit and I finally told him that I wanted them to taste the difference between store bought, mass produced beef and beef that was hand raised, and butchered. I told him that the salt, pepper etc could be added after the first bite was tried. He finally agreed.
To say that they were shocked and pleased with the difference would be an understatement. If memory serves, no one, not even their children added anything to the steaks.
Dad's been gone since '99 and I've been forced to use store bought and I do add a bit of salt and pepper to steaks before cooking.
