Thank you! Looks wonderful.
What did I cook this weekend.....
- Thread starter Melana
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I'm make this all the time. So simple. There's some good broth at the bottom of that paper for bread to dip up too. Don't scrimp on the capers 
Adds a nice briney flavor. Trader Joes has great capers if you can find them
Adds a nice briney flavor. Trader Joes has great capers if you can find them
German potato salad, beer braised and pan fried brat with sautéed cabbage and onions.
Cajun shrimp boil with potatoes, onions, corn on the cob, smoked sausage, garlic bread and beer.
Brunch
Appy
At 6 fresh ham, mother called it noise, home made roll, mash, asparagus and peas. To those who celebrate it, Happy Easter.
In France traditional Easter lunch is celebrated on Monday, but nobody can give me a religious connection, not even my sister in law who is very, very, religious-she visits Lourdes a couple of times per year and the Holy Land every couple of years.
So today I'm grilling lambchops for a few family members, my wife is making either a spinach/broccoli quiche with ham, or her fancy deviled eggs(as always she's changed her mind 4 times since daybreak.
So today I'm grilling lambchops for a few family members, my wife is making either a spinach/broccoli quiche with ham, or her fancy deviled eggs(as always she's changed her mind 4 times since daybreak.
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TwistedGray
El Jefe Brewing Company
A meal fit for two!
Asparagus seems to be de rigueur for most Easter menus! We had it too, air-fried with a balsamic/EVOO vinaigrette, flanked by rack of lamb cut into chops and we split a sweet potato with plenty of butter between the two of us. And a lovely glass of Hans Fahden Cabernet.
As usua I didn't remember a picture!
As usua I didn't remember a picture!
Asparagus season is starting over here but you won't find green asparagus anywhere. They grow it under mounds of sand so it stays white. And it is generally much thicker here, bigger than your thumb is the popular size.
A rustic cream of asparagus soup a few days ago.
Pork fried rice tonight.
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Speaking of white asparagus my brother in law just dropped off a pile for us.
Those look great, Corky. I like that larger size.
No pics, but last night I fried up a few breaded chicken cutlets. Served with fresh organic asparagus and boiled baby red potatoes, quartered with salt, pepper, and butter. Hit the spot.
Last weekend I grilled chicken thighs marinated in a lemongrass mixture and served it over vermicelli noodles, bún style. It’s a lot of work but it was delicious. I’ve been on a Vietnamese food kick lately. For some reason my kids have always liked pho, so we often eat at Vietnamese restaurants. Which is fine by me.
I bought and vacuum sealed a bunch of thighs yesterday-I foresee grilled thighs in the very near future. Yours look delicious, I can almost smell them.
Reverse seared ribeye, sweet potato with Cajun mustard, roasted broccoli and pinot noir. Good stuff!
Not my picture, because I never remember to take one, but looked pretty much like this except I used Red Argentinian shrimp so no tails. Cast iron shrimp scampi with Banza chickpea cavatappi pasta. It was good but I needed to cook the sauce down further - it didn't want to stick to the pasta as much as I would have liked!
Oldskewl
Well-Known Member
Well I forgot to take a pic of my leftover short rib! DOH! Never fails!
Last night I tried a recipe for Bang Bang Chicken. It turned out good but was too spicy for my wife. I cut back the mayo in the sauce. I am guessing if I would have put the correct amount in it would have been milder. I also ommited the cayenne from the rub(so my son could tolerate the pieces I didn't put the Bang Bang Sauce on. Anyway I am looking forward to the leftovers for lunch tomorrow.
Last night I tried a recipe for Bang Bang Chicken. It turned out good but was too spicy for my wife. I cut back the mayo in the sauce. I am guessing if I would have put the correct amount in it would have been milder. I also ommited the cayenne from the rub(so my son could tolerate the pieces I didn't put the Bang Bang Sauce on. Anyway I am looking forward to the leftovers for lunch tomorrow.
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Not this weekend but now. Working on sauteed duck breasts.
Yea you gotta leave them down on the fat side for quite a while. I've got one last moulard breast in the freezer... I should get that out tonight!
Wow Merry, that meal looks a little iron-heavy to me!
Oops double post
Tomorrow I have red meat to heat upWow Merry, that meal looks a little iron-heavy to me!
Yikes! Double iron! 
Haha. Reminds me when I was a kid in the 80's. Seemed like every single scout master in the country was fascinated by cooking meals by sticking a foil pouch in the engine compartment. They had to try at least once. I don't hear of people doing this anymore.
What’s a little engine grime amount friends? (If the foil gets a little hole) If I recall, the dishwasher dry cycle was a place to cook as well!
This morning I decided to have my leftover prime rib cool, and turned the mashed potatoes into potato soup with the the coffee maker. The recipe:
.5 cup Mashed potatoes
Enough water to heat and thin about 5oz
A splash of half n half
A little salt and pepper would have been nice.
Homemade McMuffins. Can't get them exactly right. It looks like you have to wrap them for a few minutes to get that authentic texture.
You need to watch Matt's OffRoad Recovery on YouTube!
They occasionally stick their lunch on the exhaust manifold....Harvested 3.28 pounds of jerky from 6 pounds of 93/7 ground beef. Filled 2 half gallon jars and 1 quart jar, all vacuum-sealed now and good til it gets opened. AND so tasty.
You know that most hotels have microwaves.What’s a little engine grime amount friends? (If the foil gets a little hole) If I recall, the dishwasher dry cycle was a place to cook as well!
The recipe:
.5 cup Mashed potatoes
Enough water to heat and thin about 5oz
A splash of half n half
A little salt and pepper would have been nice.View attachment 846486
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