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What did you have for dinner?

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jallman said:
Do they get soft when you do them that way or are they still a little crisp?
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You have to time it just perfectly to be slightly soft in the very middle and crispy on the out side. It can be anywhere from 30 to 45 minutes.
 
jallman said:
I expect to serve the scallops as an appetizer while we sit out on the deck. I am pretty sure the wine will cleanse the flavors. Also, you are correct about the soup choice...it is to separate the sea food appetizer from the main course meat. It is very crisp and fresh and chozen specifically to switch modes of taste.

Also, after the salad, I intend to take the white wine off the table and replace it with red wine since we are having red meat. The beef, potato gratin, and the sprouts will all be served together as a main course. I don't really think the blue cheese dressing on the salad will even be an after thought one I set the tenderloin roast down on the table. LOL
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Putting it this way. It will so work.... Good luck..... :thumbs:


Smoked Gouda potatoes au gratin. You need to post that up. I may try to adapt that to my smoker..... ;)
 
winston53660 said:
You have to time it just perfectly to be slightly soft in the very middle and crispy on the out side. It can be anywhere from 30 to 45 minutes.
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I am going to try this tonight actually.

On another note, the brussels sprouts with dinner have been nixed. In place, I am going to braise red cabbage and tart green apples in chicken stock and wine.
 
For you Python,Croatian BBQ for monday lunch2005_0628yorkshiredales0121.webpclic on pic
 
*burp* Had moose fajitas, homemade flour tortillas, veggies from the garden.......... The moose was a young cow my brother got last fall out of ferry basin. She is yummy!
 
Vegetable Kiev with mashed neeps and carrots, you are my food god of the moment. :)
 
NDNdancer said:
*burp* Had moose fajitas, homemade flour tortillas, veggies from the garden.......... The moose was a young cow my brother got last fall out of ferry basin. She is yummy!
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I LOVE mouse! :mrgreen:



Tonight I had another steak and I was not going to post it.... But, I was perfecting a spice rub an I think I nailed it.....


But still that was not the story, the story was the hen of the forest mushrooms that were hand picked. I took and preheated some EVOO, shallots, garlic and parsley and sauteed wrapped (a sauteeing method I developed for the grill) them and served......


They were phenomenal, I mean phenomenal.....



IMG_1642.jpg
 
Reverend_Hellh0und said:
I LOVE mouse! :mrgreen:



Tonight I had another steak and I was not going to post it.... But, I was perfecting a spice rub an I think I nailed it.....


But still that was not the story, the story was the hen of the forest mushrooms that were hand picked. I took and preheated some EVOO, shallots, garlic and parsley and sauteed wrapped (a sauteeing method I developed for the grill) them and served......


They were phenomenal, I mean phenomenal.....



IMG_1642.jpg
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(drools) It's steaks like that that make me regret going veggie! They look delicious.
 
I wanted lasagna but then the kids wanted it. So I get to eat crappy pizza.
 
Broccoli and tofu.
 
Zyph,

You shouldn't surprised that you enjoy cooking. Though tradition shows women in the kitchen cooking, I feel that cooking is a human instinct. I think our genetics give us the pre-disposition to cooking.

My Brother-in-Law (the Oaxaca one) loves to cook. When he was at home in Oaxaca it was almost mandatory for him to follow his mother's instructions to cook. Whenever he moved to the US he became the flag-bearer of his family's culinary identity.

Our culinary expertise is just as much of an indicator of our tribe, as our hair color, our language, and our past-times.
 
Reverend_Hellh0und said:
Very nice. Welcome back friend! :thumbs:


How old are they?
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Thanks for the welcome mate, I did not ask, these pig and lamb BBQ houses are very common next to the old main roads in Croatia and Slovenia pre motorway.

We stayed in Delnice next to a national wilderness park on the first night, because I know I will be mainly eating fish for the next month I had the Hunters mixed grill, it consisted of Bear,Wild Boar,Deer.

They are only allowed to cull these animals to keep the herds fit, clic on pic2005_0628yorkshiredales0128.webp
 
Homemade Tacos and made enough taco meat that will be having taco salad tomm. :)
 
@#$%. I just ate a rotten pistachio.
It was in Ben & Jerry's ice cream.
I'm afraid I'm going to die now.
Isn't there some pistachio recall going on?

Oh my God, that was traumatic.
 
1069 said:
@#$%. I just ate a rotten pistachio.
It was in Ben & Jerry's ice cream.
I'm afraid I'm going to die now.
Isn't there some pistachio recall going on?

Oh my God, that was traumatic.
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Very few people actually die from E. Coli, compared to how many merely spend the night throwing up. What doesn't kill you makes you stronger.

That's why I stick to ridiculous brownie/cookie concotions for my ice cream (or, in most cases, frozen yogurt).
 
jallman said:
I am going to try this tonight actually.

On another note, the brussels sprouts with dinner have been nixed. In place, I am going to braise red cabbage and tart green apples in chicken stock and wine.
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omg, there are some seriously good cooks in this thread !!
 
1069 said:
@#$%. I just ate a rotten pistachio.
It was in Ben & Jerry's ice cream.
I'm afraid I'm going to die now.
Isn't there some pistachio recall going on?

Oh my God, that was traumatic.
Click to expand...


Oh noesss .... that is so wrong, Ben & Jerry's is supposed to be perfect.
 
Night before last, It was brick oven pizza on the big green egg, yup, its a brick oven as well...


As you can see, I love cheese, the wife, not so much. :lol:


Organic red peppers, Shallots, onions and resh garlic, sun dried tomatoes... whole milk Mozerella, pizza dough from the local shop.... :thumbs:


IMG_1643.jpg


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IMG_1648.jpg




The bottom, had that coal fired crust that makes brick oven pizza sooo good. Forgot to take a pic of it.
 
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