Wow! That looks tasty, beautiful.day at home.
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Valentine’s dinner at home, surf and turf.
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Got a couple slices of cheesecake from the market, I made the blueberry compote and whipped the cream.
What did I cook this weekend.....
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I made carne relleno in the slow cooker last night. I forgot to take any pictures, as usual, but here is a link to a YouTube content provider to whom I sent the recipe, and she posted how she did it (slightly different than my instructions, but that's OK) if you are interested in seeing it. It turned out delicious as always and I have two cups of the chile "gravy" which I plan to put on my leftover pot roast after I shred it up.
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I didn't cook it, but man it was tasty. Missing is the corn that I didnt get enough of. Turns out two ears in four pieces is a pound. Now I know.
Wow. That sauce had me drooling.
So did you do it as a rolled flank steak or a typical pot roast?
Either way, this is on my short list of recipes to cook.
Thank you, @Brewbuzzard. Special days deserve added attention and calories 
!
@Temptd2 the recipe sounds delicious, I haven’t cooked flank steak in quite a long time.
!@Temptd2 the recipe sounds delicious, I haven’t cooked flank steak in quite a long time.
AzOr, I had both, LOL! I cooked the carne relleno in the slow cooker; I cooked the pot roast a couple days earlier in my enameled Dutch oven. We ate most of the carne relleno but had a lot of the gravy from that left, and I took the leftover pot roast and shredded it, defatted the broth left in THAT pot, added the relleno gravy to it and all the shredded pot roast, mixed it all up and we just ate it. KOTC says I have to do that on purpose from now on!
She rolled the relleno differently than I do - i place the stuffed chiles down the long edge of the roast, end to end, and roll it up that way; she rolled it from the short edge. It works either way. The can of chiles I opened this time because I was SURE they were whole chiles, weren't - so I put three green onions down the length to "dam up" the chopped peppers, then the sticks of pepperjack. Worked fine and was so good. The peppers that were too much to roll inside went into the sauce along with a 12 oz jar of Herdez roasted green pepper salsa and about half the jar filled with beef stock to get all the salsa out of there. My Instant Pot decided not to work on the slow cooker setting so about an hour into when it was supposed to be cooking, I transferred it to my OTHER Instant Pot and cooked it on the slow cooker setting at the highest heat for 4 hours, turning the roast over carefully at the 3 hour mark. VERY tender and just delicious!
She rolled the relleno differently than I do - i place the stuffed chiles down the long edge of the roast, end to end, and roll it up that way; she rolled it from the short edge. It works either way. The can of chiles I opened this time because I was SURE they were whole chiles, weren't - so I put three green onions down the length to "dam up" the chopped peppers, then the sticks of pepperjack. Worked fine and was so good. The peppers that were too much to roll inside went into the sauce along with a 12 oz jar of Herdez roasted green pepper salsa and about half the jar filled with beef stock to get all the salsa out of there. My Instant Pot decided not to work on the slow cooker setting so about an hour into when it was supposed to be cooking, I transferred it to my OTHER Instant Pot and cooked it on the slow cooker setting at the highest heat for 4 hours, turning the roast over carefully at the 3 hour mark. VERY tender and just delicious!
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You made this on my birthday. I love cabbage rolls.
Avgolimono. Very tasty, if I say so myself.
Pulled pork fajitas with homemade pico de gallo. With a Santa Fe brewing Happy Camper IPA
I had 2 more for breakfast before heading to the hills leading a group of Minnesota rockhounds.
TwistedGray
El Jefe Brewing Company
TwistedGray
El Jefe Brewing Company
Chops tonight
Nice plating/photo, TG!
We also had chops - panseared, oven-finished extra thick center cut boneless ones from Pederson Farms in Texas. Some of the best chops I've had. Also homecanned cranberry/jalapeño sauce, homefermented sauerkraut, and some leftover Italian-style flat green beans.
We also had chops - panseared, oven-finished extra thick center cut boneless ones from Pederson Farms in Texas. Some of the best chops I've had. Also homecanned cranberry/jalapeño sauce, homefermented sauerkraut, and some leftover Italian-style flat green beans.
When you need a King's Cake for the wife's Mardi Gras party but you live in very small town in New Mexico. Pillsbury cinnamon rollswork.
Roasted pork loin, sautéed mushrooms and onions, spaetzle, and red cabbage.
Yummy.
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@Hoppy2bmerry How do you cook the red cabbage?
This particular red cabbage is from a jar, imported from Germany available at Aldi, but when I do, I braise it on the stovetop. I found a recipe online that has a little “secret sauce” - the addition of a small amount of berry jam near the end. It gives a beautiful glossy finish and a touch of sweetness that balances the tartness of the vinegar and wine. If I can locate it I’ll post it here.
Ooo that sounds really good, Merry. I hope you can find that recipe. We love cabbage around here!
I have a new-to-me recipe on the stove and it smells so good! Spareribs cooked in a Mexican salsa roja. A little prep to it but not bad. If you're interested, it's by Villa Cocina on YouTube, "Tender Pork Ribs in Salsa Roja" - I tweaked it up as I always do but I think it's gonna be delicious.
I have a new-to-me recipe on the stove and it smells so good! Spareribs cooked in a Mexican salsa roja. A little prep to it but not bad. If you're interested, it's by Villa Cocina on YouTube, "Tender Pork Ribs in Salsa Roja" - I tweaked it up as I always do but I think it's gonna be delicious.
This recipe is close, but I think it should include 3-4 juniper berries, and blueberry jam/preserves works nicely.
https://www.eatingwell.com/recipe/8016898/german-red-cabbage/
Tonight’s protein is medium rare porter house.
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Thanks, Merry! I make some good sugarfree jalapeno cranberry sauce and can it - I'm thinking that might work!
Roasted chicken which I served with salad, sweet potato and steamed fresh green beans.
Pan seared deer heart. Trim fat, valves, ligaments, brine in 1 qt water and 1/4 C Tony's Creole seasoning overnight. Hot pan in olive oil until rare, medium rare. Tender, very tasty.
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I'm not sure I've eaten deer heart but my mother in law fixed pork heart and lungs in red wine sauce that we all loved, including our children. My son requested it every time we went to see her.
Lamb chop, fresh snap peas and baked sweet potato.
Lamb chops and snap peas, oh yeah!! Sweet potato? Not so much, never been a fan. I think it goes back to my elementary days when they made us finish our sweet potatoes before we could go out on the playground.
(Second time this week I've posted about a young Bongo's cafeteria experience).
Merry, that is a pretty plate and I would eat it all up! I love sweet potatoes, my favorite is loaded with butter and bacon bits and fresh chopped chives. So good.
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@Hoppy2bmerry That steak looks perfectly cooked. I love sweet potatoes, also.
I like them with my favorite mustards: stone ground, spicy Creole or Dijon. Maybe give it a try.
Nope. Sorry, no can do.
