What did you have for dinner?

3,294
1,184
Joined Jul 13, 2012
So for our Family Christmas Eve party I made venison stew this year. I had just came home from a few days in hospital yesterday and was very tired, but about 9 in the evening I told my wife "I'm going to cut the meat and prep my first veg". I trimmed and cut @ 5lbs of venison muscle then made my initial mirepoix with very big chunks of skewered half onion, shallot skewered with toothpicks, then large chunks of carrot, celery and whole garlic just slit on one side. Those rested overnight in the icebox. This morning I put that together by frying off bacon in two different pans - my big Dutch oven and my big frypan. I seared the meat in the dutch in batches adding a little salt and pepper in each batch then removed to rest. I put color on the big veg in the other pan. Next I added half a can of tomato paste and cooked that then added my venison and two serving spoons of flour and added enough oil to make the roux. Meanwhile the wine was simmering off the alcohol and when the roux was ready I added a quart of beef stock and the wine then the veg along with three fresh bay leaves and thyme. Once I had a thickened sauce going I salted and peppered to taste and let her bubble for a long time - a very slow braise.

AM-JKLWOmtFDl2TbR5B6F3UuYF_dIc5kADcC3B-WuNK5v4SxbYI1q-8fo8H0-Kql67XtUtd8q01SWjreE_RsUeyaJSt-ZqzaVu9ZCINoVxdzE-RdPVu0q5A4t4cIHztDgWXxudqLzDClV_Xwen-F7ne03UM2=w759-h1012-no


That's the only picture I got because I has to go shopping for tomorrow, stop for mine and swing by the brewery where I work to see every one - and boy were they happy to see me. Good friends are the next best thing to family. Anyway I digress - I pulled the big veg, and sauteed my fresh much smaller mirepoix in the same "other frypan just to soften then added that to the stew and added a small can of beef broth and let simmer till reduced some then added a big knob of compound butter and seasoned for taste. Oh two last additions were Worcestershire sauce and a few dashed of Cholula Garlic sauce. Everyone who had some loved it and it will taste even better tomorrow.

Merry Christmas and a Happy and Healthy Holidays to all our family here are CHEFTALK.
 
4,785
1,050
Joined Aug 21, 2004
Pomegranate glazed Cornish Game Hen with a stuffing of Pugliese Bread. toasted Sunflower Seeds, Bacon,and Deglet Noor Dates seasoned with fresh Thyme, Sage, and Rosemary; sauce made with pan drippings and Glace de Viande

Fossolia (Ethiopian Style Green Beans); Green Beans sauteed and tossed with a charred Tomato puree, Sweet Onion, Ginger, Garlic and seasoned with Makulaya Alicha

Cole Slaw with a Thai Coconut Curry Dressing

12-25-21.jpg
 
Last edited:
3,294
1,184
Joined Jul 13, 2012
Last night it was sausage and anchovies with inion, garlic and braccoli rabe with "Creste di Gallo" pasta. It was very good and satisfying and a change from red sauce.
AM-JKLU9OFbOOLHPTpWdm1-yxsXMJvp45_XvoE1KxZ1lazA9ZVjtX_MlzbtCZBGEhuGJUIDlPkCIB-P6WOgPb_ZP_y5TdyeFQV5za__U_QpOvjoQaXe4AT8zOiBtXExwLElFetsvf_IoLdud78HTnQLaekvs=w759-h1012-no


Tonight was sauteed cabbage with bacon, smoked sausage, apples and golden raisins. Again perfect meal for a damp day. Pretty simple too - served with some torn country bread sauteed in evoo and shaved Parmigiano Reggiano.
[imghttps://lh3.googleusercontent.com/pw/AM-JKLWn8dnIQD8DRelJ15BK1rwhTd8RvjL1WAx6Xnm1AmePtiJuij8st8VECW757PDwchalwQTVl1F8YpSbgjfbkupAiOV4moq_gpHBwUn_O1qCAoTTUa3-HRTwiZYuL29btGZ7WZX0Q41phDMb94ClNxu6=w1350-h1012-no?authuser=0[/img]
AM-JKLWn8dnIQD8DRelJ15BK1rwhTd8RvjL1WAx6Xnm1AmePtiJuij8st8VECW757PDwchalwQTVl1F8YpSbgjfbkupAiOV4moq_gpHBwUn_O1qCAoTTUa3-HRTwiZYuL29btGZ7WZX0Q41phDMb94ClNxu6=w1350-h1012-no
 
4,742
1,341
Joined Nov 5, 2007
20220101_181447.jpg

New Years Day. Gotta eat some black eye peas and greens. A little jalapeno cheddar cornbread on the side is nice. And lots of pork involved, also a lucky thing to eat on New Years. Neck bones were used to make the stock. Trinity was sweated in lard. Home made tasso went in early, store bought andouille added when the greens went in.

20220101_182807.jpg

It was very tasty! And here's hoping the New Year brings you health, happiness and abundance.

mjb.
 
4,785
1,050
Joined Aug 21, 2004
On the same page as mjb and good luck dishes for New Years. Made gumbo z'herbes with collard greens, mustard greens, spinach, and arugula. Pork jowls and black eyed peas for more luck. Also included butternut squash and bacon. Served with polenta and over easy eggs.

01-01-2022.jpg

Got the New Year off to a good, delicious, and lucky start. Here's hoping the same for everybody and may it continue throughout the year! :~)
 
4,785
1,050
Joined Aug 21, 2004
I started off with an Indonesian rendang as my inspiration. But I played pretty loose by adding sweet potato, parsnip, and collard greens to it at the end, which are not usually found in a normal fairly dry rendang dish.

I made a rempah of shallot, garlic, ginger, galangal, lemongrass, and chilies; and then used some to marinate my pork for a few hours.

Because I would be adding the sweet potato and parsnip at the very end, I cooked them al dente in the stock I would be using later on.

After marinating the pork, I sauteed the rempah along with whole cinnamon, whole cloves, whole star anise, and whole green cardamom pods. When it darkened and got aromatic I added the marinated pork and a crushed lemongrass stalk and sauteed for a few before adding coconut milk, tamarind pulp, and stock. Then left it to simmer.

Towards the end, I added kaffir lime leaves, palm sugar, and kerisik (toasted fresh coconut for flavor, body, and final thickening). With about 10 minutes to go, I added the collards. Then at the 5 minute mark, in went the sweet potatoes and parsnips. Tight lid, turn heat off and let sit for 5 minutes before serving.

01-05-2022.jpg
 
3,294
1,184
Joined Jul 13, 2012
I ordered some verietal heritage grits from Anson Mills in S.C. and they arrived three days late due to the weather, but they arrived nonetheless. So today I made a Southern classic - Shrimp and Grits. I started with some very smokey bacon ends then added my Trinity to the fat. As the grits were cooking slowly with a bay leaf I peeled the shrimp and put the shells in some chicken stock to make a fumet. I dusted the shrimp in seasoned flour then just before the grits were done put them in the skillet, then turned and added my stock to thicken. Seasoned with a dash of salt and pepper, parsley and thyme and it was very delicious.

AM-JKLV_E7yT6j84Qbyx2pIBXH_Jc-1098zTgUCfhkcRDW1WL_2FWoOsI2QRHir-bkftf12jI0F2CH3lpC8NbMjKUvLCDcTz8hwz754mOwlb4CFYdkxWRy7CQ3fB03V7qNhu96fOPhluWi_9QWXZ852cyxB2=w463-h617-no
 
4,742
1,341
Joined Nov 5, 2007
Out here in Utah, they don't know grits. I also import mine from the Carolinas. Current favorite is Yeltin's stone ground white grits.

Lakeside Mills

Gee, I've got a bag of frozen shrimp on hand, as I recall ....

mjb.
 
Last edited:
3,294
1,184
Joined Jul 13, 2012
I forgot to mention that I measured my grits and water then soaked them overnight. It made for a creamier texture and the chaff floats to the surface so you can strain them off before cooking.
 
4,742
1,341
Joined Nov 5, 2007
Had some ground beef I needed to cook up. And some onion.

20220111_053210.jpg

So went for a classic favorite of mine, Oklahoma onion burger, make it a double this time.

20220111_053640.jpg

Got the grill pan nice and hot, put the beef on, salted ans smashed, topped with onion.

20220111_054118.jpg

Flipped the burgers, added the cheese, got the bun steaming.

20220111_054519.jpg

Maybe the finished product would not get the George Motz seal of approval, but he's not eating this, I am! And boy, it was tasty!! So simple, and so satisfying.

mjb.
 
3,294
1,184
Joined Jul 13, 2012
The classic Oklahoma Onion Burger is my hands down favorite burger - just American and dill pickle slices - no other condiment needed.
 
7
12
Joined May 13, 2014
The classic Oklahoma Onion Burger is my hands down favorite burger - just American and dill pickle slices - no other condiment needed.

I think I might want a slice of raw onion to go along with the grilled onions....
 
Last edited:
158
79
Joined Jun 7, 2021
Kgirl, I didn't know you were on this sight. A 2nd familiar face. I made French-Canadian (Quebec) Tourtiere. It came out very good. Everyone enjoyed it. Now Kgirl, I'm expecting a great frozen desert from you for the January challenge. Just saying.

Seeeeya; Chief Longwind of the North
 
3,294
1,184
Joined Jul 13, 2012
It's been bitter cold here the past couple of days so I made one of the most perfect comfort foods - Chicken Gumbo with Carolina Gold Brown Rice and Home Made Biscuits. A 16oz. one beer roux using bacon drippings for fat, leek, celery, green bell pepper, garlic, andouille sausage, chicken stock, salt, pepper, Worcestershire sauce and finished up with okra. I cut a whole chicken into ten pieces and set the breasts aside for another meal. I browned the seasoned pieces in bacon drippings for color then added to the Gumbo. The rice is absolutely delicious - it's a heritage rice from Anson Mills SC. The biscuits are actually the best I've ever made. White Lilly self rising flour, frozen butter and butter milk. My wife was one happy customer!!!

AM-JKLW8ViORnm_SlKC3OfIXJwcmDyUSDyoDkIf6AXJUm4L-rxn0G-ZtEdOjjYNfWgaLVrLmAMRL1FptpjauwKk58nRh5hU8_wcTQxfi-f5Jxr0_IvYKC_VwKXqBwGfrI4Juy_x8u4IEcSX_gYSyWjFlBp7y=w463-h617-no
 
6
2
Joined May 30, 2018
So it might not be as fancy but I am visiting my parents right now and yesterday night we had perfect grilled chicken exactly how I used to love it when I was a kid.
Unfortunatelly I didn't take a picture, but It was the whole deal:
Grilled chicken, sausages, onions, jalapeno peppers filled with asadero cheese and pico de gallo.
Perfect Norteno food, mmmmhmmm...
 
3,294
1,184
Joined Jul 13, 2012
Half a can of chicken noodle soup, four saltines, a glass of wine and for desert a cocoa dusted Belgian truffle. It was a very long day today and very physical. My work partner is out with a broken hip probably for another 7 weeks so I'm picking up a share of his duties on top of mine. I hurt, therefore I am . . .
 
7
12
Joined May 13, 2014
The rice is absolutely delicious - it's a heritage rice from Anson Mills SC.

The best rice in the USA.

The biscuits are actually the best I've ever made. White Lilly self rising flour, frozen butter and butter milk.

And the best biscuit recipe in the USA. That's my go-to. Last week I added pecorino cheese and black pepper and turned them into Cacio e Pepe biscuits.

Half a can of chicken noodle soup, four saltines, a glass of wine and for desert a cocoa dusted Belgian truffle.

Your dinner yesterday beats mine hands down: popcorn.

Actually popcorn winds up being dinner pretty often when I'm exhausted.
 
Top Bottom