That's because large is not better when it comes to capers.
What did I cook this weekend.....
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That's because large is not better when it comes to capers.
They pretty much sell the same grade here in the US. They taste the same and are nonpareille which is the smallest size here.
vanishingpint
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BrewingTravisty
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Bacon wrapped fillet mignon, rare/medium rare, garlic mashed potatoes and blanched asparagus and carrots pan fried in the drippings with a little butter and garlic. It was such an fancy meal I broke out the fine china.
(edit: drippings autocorrected to droppings and I don't think anyone would want to pan fry anything in droppings)
View attachment 1456624460704.jpg
(edit: drippings autocorrected to droppings and I don't think anyone would want to pan fry anything in droppings)
View attachment 1456624460704.jpg
beergolf
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Cod with a nice panko crust, Sweet potato mash and asparagas with mushrooms and tomatoes.
No picture, but two leftover red chicken/caramelized onion/cheese enchiladas, fried egg on top, Mexican quinoa, refried black beans with cheese. I am so stuffed.
BrewingTravisty
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That sounds like a ton of food xD sounds delicious though
actech
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Green chile enchiladas from left over deep fried turkey
slym2none
"Lazy extract brewer."
Food.
I know, I said I wasn't cooking anymore - this is just for me, enough baked chicken w/BBQ sauce & rice for leftovers. Boiled eggs & cranberry "sauce" are the sides. Frozen chicken is easy to prepare, and I always have at least 2 BBQ sauces around.
FTR - I had to put that glass dish in the toaster oven on a diagonal to make it fit! (Big oven is broken...)
I know, I said I wasn't cooking anymore - this is just for me, enough baked chicken w/BBQ sauce & rice for leftovers. Boiled eggs & cranberry "sauce" are the sides. Frozen chicken is easy to prepare, and I always have at least 2 BBQ sauces around.
FTR - I had to put that glass dish in the toaster oven on a diagonal to make it fit! (Big oven is broken...)
gratus fermentatio
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Nice improv on the oven Slym! 
Regards, GF.
Regards, GF.
slym2none
"Lazy extract brewer."
Thanks! Chicken thighs are pretty forgiving, even boneless/skinless. I put them in the oven, frozen, at 450° F for 30 minutes, spread them out, then baked for another 30 minutes @ 400°. They were perfect, but no way white-meat would have come out that nice, even from frozen.
BrewingTravisty
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Thanks! Chicken thighs are pretty forgiving, even boneless/skinless. I put them in the oven, frozen, at 450° F for 30 minutes, spread them out, then baked for another 30 minutes @ 400°. They were perfect, but no way white-meat would have come out that nice, even from frozen.
Chicken breasts are over rated. They don't have much flavor and very few people can cook them right without making chicken jerky. Chicken thighs are where its at. It's hard to mess up chicken thighs
mcspanner
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I promised pics when it was done. Here you go. Duck breast proscuitto with EVOO and balsamic reduction. Wish you guys could taste this. View attachment ImageUploadedByHome Brew1456682495.450680.jpgView attachment ImageUploadedByHome Brew1456682509.198473.jpgView attachment ImageUploadedByHome Brew1456682548.637454.jpg
beergolf
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That is a thing of beauty. very nice.
mcspanner
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NICE job - that looks drool-worthy for sure! :rockin: I know I'd love it.
Cut and pounded some pork tenderloin then dredged and panfried and into some marinara sauce served with pasta.
I found some beautiful beet greens today which were attached to beets that will get roasted tomorrow but the greens drew me in, sauteed with onions, garlic and a few raisins, finished with balsamic vin, heavenView attachment ImageUploadedByHome Brew1456702244.149488.jpg
I found some beautiful beet greens today which were attached to beets that will get roasted tomorrow but the greens drew me in, sauteed with onions, garlic and a few raisins, finished with balsamic vin, heaven
View attachment ImageUploadedByHome Brew1456702244.149488.jpg
beergolf
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I always look for beets that have nice greens attached. It is a big bonus. Too many people throw them away. Easy, tasty side dish, for free.
One of my favorite greens, I would buy them by the bunch if available but then they wouldn't be that awesome bonus.
beergolf
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Raisins are a nice foil to the greens and vinegar. Good food makes me happy.
The beets don't necessarily need them but still works well, a more bitter green is where they really shine.
Cut and pounded some pork tenderloin then dredged and panfried and into some marinara sauce served with pasta.
I found some beautiful beet greens today which were attached to beets that will get roasted tomorrow but the greens drew me in, sauteed with onions, garlic and a few raisins, finished with balsamic vin, heaven
Chef, that's just amazing! Well done!
I wish that too. ISO.
actech
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Ribs in the new electric smoker. Wow good and easy
actech
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cut ribs so juicy No sauce just rub n smoke
BrewingTravisty
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Having my dinner a bit late tonight because of my nieces birthday so I just whipped up something simple tonight. Chicken and steak in a curry sauce with zucchini, broccoli, sweet peppers and asparagus. Served with rice. I just wish I had some naan bread to go with it.
actech
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BrewingTravisty
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mattmmille
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SWMBO and I are both down with something...I haven't had much more than toast and bagels in the last 48 hours. Made a simple chicken salad type thing tonight, but used leftover pork chop instead. Made sandwiches. It tasted good, but might not be sitting well. *sigh*
mcspanner
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No need to search. I am amazed at how easy it is ( the hardest part was probably tying the parcels up and finding a way to fix them to the roof of my bar for drying).
I'd definitely say this is within anyone's ability, even if it's a first experience of curing meat.
BeerMeDuffMan
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Holy crap man. I'll have to make this, for sure
After the Michigan Brewer's Guild Winter Beer Festival on saturday we stopped at the Blue Cow Cafe for a bite before The Pistil Whips got on stage. The owner/chef was sitting next to us and I told her my wife ONLY gets the Champagne Chicken there because it's so good.
She then proceeded to give me the full recipe and a piece of paper to write it down on.
So I made Champagne Chicken yesterday with a slight hangover. Turned out pretty good. Not exactly like theirs (I didn't have Shallots, and subb'ed with small red onion) but real close. If I can duplicate this recipe, I think I'll have a permanent "in" with the woman.
She then proceeded to give me the full recipe and a piece of paper to write it down on.
So I made Champagne Chicken yesterday with a slight hangover. Turned out pretty good. Not exactly like theirs (I didn't have Shallots, and subb'ed with small red onion) but real close. If I can duplicate this recipe, I think I'll have a permanent "in" with the woman.
mattmmille
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So wouldn't that be pork salad?
Better than pork soda
Feel better!
Yup, pork salad sandwiches. Doesn't quite convey the dish adequately, though.
Braised beef short ribs (pan-fried on high heat, then stewed in a dutch oven for 2 hours with a lid on and 45 mins with the lid off), served with parsnip/carrot puree. The recipe called for an entire bottle of red wine for the beef to stew in + the five-spice mix. Came out delicious, meat was falling off the bone.
Yup, pork salad sandwiches. Doesn't quite convey the dish adequately, though.
My mom makes a pork salad from leftover ham. Its freaking amazing. I need to get a meat grinder or some such so I can make some. I havent had any in years.
beergolf
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MMMMM that sounds great. I really like the parsnip/ carrot puree idea under the short ribs. Love those root veg.
iijakii
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Sounds amazing. I love any beef recipe with wine. I have this beef bourgonongongogne one I do with a nice roast, bottle of red, bacon, gott damn.
Hey foodies!
I harvested a bunch of long red chilis off my plants this weekend. And there's already a bunch more coming in. What would you make with chili peppers? I've been slicing them for nachos, but there's got to be some novel ideas out there.
I harvested a bunch of long red chilis off my plants this weekend. And there's already a bunch more coming in. What would you make with chili peppers? I've been slicing them for nachos, but there's got to be some novel ideas out there.
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