Thread: just wanted to share tonight's dinner with you guys..

Damn fine looking butt Mike.
Bet it was tender and delicious!
Cheers.

Looks great Mike, your a smoking king!

Other Mike, I like your steak, 125 is pretty good, I get those ribeyes 1-3/4-2” stop around 115-120. Mmmmmm, hot grill !,,,,

Happy new year Tc!
Good times, and good eats ahead for us all!

And that's why you guys are thin and healthy.

My food doesn't have to be good, if it's edible I'll stick it into that big hole under me nose

Goan-Style Basa & Spinach Curry with Coriander rice, delicious.

On the Mahoney menu today. Salmon with Spinach & lemon gnocchi with parmesan.

Jasmine rice, medallions of turkey roullade with turkey a la king, sweet corn, homebrewed imperial oatmeal stout.

I did a breast roullade and the two leg quarters each became a smaller roullade, cooked all sous vide, and froze the two leg quarter rolls. This was the last one. Cut into thick slices, dipped in egg and mashed into flour and panko bread crumbs, fried in canola oil flavored with bacon and duck fat. Diced up the remainder for the a la king sauce.

I really like how the leg quarters turn out. We will probably just get the leg quarters next time we do turkey. One will feed us both. Sous vide really rocks.

Last night's dinner was just plain fried rice and leftover pintos with Rotels, neck bones, and plenty of cilantro and fresh jalapenos. After dinner I decided it was cold enough to go to the new house and light a fire, and so we had mushmellows toasted in the fire, and hot toddies. We have no fireplace in the old house, so we don't have proper fireplace tools yet, so no hot poker to heat up the toddy, but otherwise pretty traditional. A little boiling water, plenty of Bourbon, some honey and cloves, a cinnamon stick, a pat of butter, and a slice of lemon. Fragrant and very tummy-warming.


Works well with Irish Whiskey, too, or brandy, or dark rum. Doesn't taste so good to me with Rye, or Scotch. Probably works with Canadian if you don't want to taste the whiskey.

Tonites dinner



Nice thick cut beef tenderloin steak seasoned with salt and pepper and done in a cast iron skillet. Seared on the outside and red in the center. Served with mash potatoes made with butter and Wasabi and asparagus with Bearnaise sauce.

Bob

On the Mahoney menu today.
Creamy avocado Pesto spaghetti, with roasted cherry tomatoes and rocket salad.