What did I cook this weekend.....

I'm they same! I use half'n'half and a very pale butter/veg oil/flour roux- thickened bechamel and I'll thin it with milk if it's too thick. A pinch of salt an a couple grinds of black pepper. And a small pinch of freshly grated nutmeg...not too much!

 

I do similar and it's plenty thick enough while still being a little lighter

 

Who's doing what for Valentine's Day?

We're having Dijon/Hazelnut crusted rack of lamb, 3 color sprouted rice, and a salad, and for dessert - Blue Bunny Peanut Butter Panic ice cream!

Will try to remember to take a pic of the dinner plates later on.

 

Lobster tail and strip steak.Home spun red velvet cake for desert.

 

Cooking prime rib in my smoker, lobster and asparagus on the grill and potatoes on the stove.

Should be a good dinner

 

Geez, you guys are stepping up! I did grilled ribeyes (rare to medium rare) and salmon with a hoisin BBQ sauce, salt baked potatoes, LeSeur peas, and salad. Strawberries coated in chocolate, regular fresh strawberries, Reese's Eggs, a Whitman's Sampler box and some crapoy, frosted sugar cookies that my daughter likes.

 

I guess a picture would be good ???

View attachment 1423963975707.jpg

 

I have been the lazy, recently divorced single guy lately regarding cooking but...

Since being furloughed during the strike I whipped up a modern version of my favorite "comfort food" but will much better quality ingredients. It is simply a bowl of mexican stuff that was available on Thursdays while working in the culinary wastelands of Camp Liberty Iraq. Our food was mostly fried, deep fat fried or battered and deep fat fried. Lots of fresh salad greens but all without flavor.

Mexi-bowl:

4 OZ of seaonned shredded chix per serving
Spanish rice to volume
Black beans to volume
Shredded leaf lettuce or Spinach (not baby spinach)
Good quality medium salsa to taste
Mexi shred on top

Simple, made in bulk, it fits the bill when I am too lazy to cook for one as I can freeze servings to pop in the evil eradiator at any time.

Oh, on the alfredo, I am still a firm believer in heavy whipping cream for that one. The Sous Chef who taught me basic knife skills and cooking outside the Betty Crocker would kill me for anything less. I also prefer my Pork Loin with a center temp under 140 f, thank you very much.

My mother the former Home Ec teacher is horrified by many of the practices I picked up in the 'biz but she sure loves the pasta's I make her.

She also is horrified by the state of her kitchen floor when I am finished cooking but not finished cleaning. I have a 90# Bernese that takes care of those issues for me so I often forget how the commercial kitchen practices "waste" so much is dropped stuff.

 

Holy crap it's been busy in this thread tonight! I guess I should have expected that!

I need to read the previous posts closer, but I'm a carbonara guy way more than Alfredo.

I'm grilling a couple of 3" thick filets tonight, and trying to duplicate my favorite restaurant salad composed of pancetta, pecans, cherry tomatoes, dried cherries, goat cheese, And a basalmic vinegarette. With roasted yukon golds and green beans on the side of the steak and salad.

 

These are the two filets I was talking about. And the salad.
View attachment ImageUploadedByHome Brew1423968228.261847.jpg View attachment ImageUploadedByHome Brew1423968248.513605.jpg

 

One last photo, since I remembered to take one! This is my plate. My wife's had green beans and many less potatoes! (I love roasted Yukons!) And this salad is now one of my absolute favorites. Something about the pancetta and dried cherries that just sets this off.

 

My morning blizzard breakfast, homemade honey wheat french toast with rum banana topping.

View attachment ImageUploadedByHome Brew1424009737.277365.jpg

 

Bacon.

 

SWMBO requested steaks for our Valentine's dinner, so got a couple of pretty good rib steaks and went over to the winter farmer's market to get some nice golden and red beets. Even though it was below zero, I fired up the ol' Weber kettle and grilled everything. I threw in some carrots too. Neighbors, no doubt, thought I was nuts.

 

Wow, everyone outdid themselves! Yum!

No pictures from here, KOTC was basically standing at the stove as I took the lamb out of the oven and he was READY TO EAT thankyouverymuch so no time for such frivoloties. It was really good though.

And that damn Blue Bunny ice cream. Oh my. That is the BEST ice cream EVER. Peanut Butter Panic in case anyone needs to know!

 

This is what we grilled last night

 

AWWWWWWWWWWWW!! Heart-shaped steak!

 

No pics, but had friends over for duck, wild rice, focaccia and salad.

Best part, breakfast was book made with duck broth and a duck carcass. Yum

 

I tried something new, well, new to me at least; 1st time I've grilled swordfish.

Grilled swordfish steak, brushed with hazelnut oil while grilling & dressed with fresh lemon juice.

Brussels sprouts with portobello & crimini mushrooms, pearl onions, chopped hazelnuts, a clove of minced garlic, about a 1/2 teaspoon of dried, crushed tarragon, a couple dashes of black pepper, a dash of balsamic vinegar & a couple shakes of soy sauce, all sauteed in hazelnut oil.

Honey/ginger glazed baby carrots with craisins, green onions, a clove of minced garlic, a dash of black pepper & stir-fried in hazelnut oil.

For dessert it was grilled pineapple, brushed with hazelnut oil while on the grill & vanilla frozen yogurt.

I thought it was a tasty little feast.
Regards, GF.

 

Cool dishes GF!

 

Morning cinnamon rolls... Both girl and boy rolls

View attachment 1424088115950.jpg

View attachment 1424088129248.jpg

 

Those are just mouth watering!

 

Pretty plates, both! It's hard to beat grilled fresh pineapple as a desert!!

 

I'll trade you some leftovers for a cinnamon roll.
Regards, GF.

 

Went with Stuffed Chops last night. Spinach and Parmesan and garlic for the stuffing.

Good, but the chops came out dry again. Might need to try a different cooking method or something. They were barely thick enough to use for stuffed chops too.

 

Grr... Autocorrect. Make that jook, not book.

 

Mmm. Melana those rolls look great.I'll take the boys.

 

Try browning them first, then into a covered pan with a little water, beer or stock. They'll be moister.

 

No pictures to upload, but I ground and stuffed 11lb of sage breakfast links and 10lb of weisswurst.
yummmm I can already feel myself getting fatter :-D

 

Oh please - recipes? We want to get busy on more sausages after our first success last week!

 

Cold weather comfort food, beef stew

 

That's one gorgeous looking stew Chef!
Regards, GF.

 

Bit late but here's what wife and I did for Valentine's Day this past weekend.

The soup is Beef Bourguignon (or as I call it, beef warglebargle). It's essentially a fancy pants beef stew but it's got a bit of brandy and a bottle of wine in it...plus there's bacon.

I also threw together a loaf for dipping (not as crusty as I like, but wife was hungry yesterday ), and chocolate lava cake (I swear there's some cake under the strawberries, ice cream, and chocolate syrup) for dessert.

 

Okay, let's see if this works... (I don't upload pictures often so I tend to forget how)
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
https://www.dropbox.com/s/94dwz9l72dkwhpk/Weisswurst.pdf?dl=0
https://www.dropbox.com/s/eq4jrd9035tn2sa/Sage%20Breakfast%20Links.pdf?dl=0
I know the poached weisswurst is pictured before the raw, tough, be glad there are photos at all ;-)

 

Those wurst look sooooo AWESOME! Fire up the grill, I'll bring the kraut & beer!
Regards, GF.

 

Shrimp and Beef Skewers with Soy and Scallion Butter recipe from Giada

 

Now I'm hungry! Why is lunch so far away?

Nice job fellows!

 

"Deconstructed mesquite roasted chicken sandwich with a Thai chili drizzle"

Aka: leftover chicken with some sriracha squirted on top and a couple slices of stale bread

 

At first I thought you just took a picture of leftover chicken with sriracha and some stale bread, but then I saw your dish was deconstructed.
Top stuff.

 

Those all look just AWESOME! Any chance I can talk you into posting the recipes? I'd be forever in your debt! :fro: