Battered n deep fried chickin brest..
Home made buffalo wing sauce n rice....

First 2026 BLT

Homemade wheat bread
Homemade mayo
Homemade spice blend
Homegrown lettuce (Black Seed Simpson)
Homegrown tomato (Cherokee Purple)
Store bought bacon

I think I just had an orgasm in my kitchen.



 

I don't blame ya Mr. Stump...

;0)

Oh boy, that’s something to be proud of and I just think I had a little premature accident!!!!
Wow, just wow!!!
Slammer!!!

Talk about fresh!!!
Don’t get any better!!!
Slammer!!!

Leg of lamb..twice baked pahdayduhs..fresh tammada platter...
We had guests.. so only these pics as we were very buisy..

Lamb came out med rare n rare next to the bone..

The lamb was my attempt to recreate Al's mother's recipe: meat is heavily seasoned with salt, pepper, and paprika. Several slits for garlic slivers. Roasted at 400F for 15 mins, then dropped down to 325F and basted with tomato juice every 15 minutes. The tomato juice is supposed to make its own gravy, but it wasn't doing it, so I added a can of beef broth to the mixture. Quick broil to brown up it and the potatoes.

Forgot to add: I roasted the lamb for 20 minutes per pound, so it was roughly 1.5 hours for a 5.5 pound roast.

Clams Casino n BLT... :0)

Lamb shepherds pie...

BBQ pork chops and sauced them taters on da grill too. Damn good taters!!!
Slammer!!!

quote:

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Originally posted by STUD figmo Al

Lamb shepherds pie...

---

 Jonty will assure you that a shepherd's pie, by default, contains lamb. He will prove his point by noting that you never see shepherds tending cattle.

On his side of the ditch, this dish made with beef is known as a COTTAGE pie.

quote:

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Originally posted by STUD figmo Al

Lamb shepherds pie...

---

A few months ago (last year?) I made a Shepherds Pie Soup.  Instead of embedding the veggies and meat in mass of mashed potatos, they're put in a broth (I used beef) and then gnocchi are added at the end, giving you the potato flavor but in smaller amounts.

It was really good, but I used gnocchi that were too big. Next time I'll use smaller ones.

We have discovered that I very much prefer veggies roasted in the air fryer, to veggies boiled.
So, might never have boiled veggies on our table again.

quote:

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Originally posted by mike gregory

We have discovered that I very much prefer veggies roasted in the air fryer, to veggies boiled.
So, might never have boiled veggies on our table again.

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Other than potatoes, boiling vegetables should be a capital offense, with this codicil:

BLANCHING them in boiling salted water until barely undercooked but retaining color is fine. One then finishes said veggies in a saute pan with butter or oil. This is a classic technique of longstanding that retains color and nutrients - and flavor.

For many veggies, steaming them is the way to go. They don't lose anywhere near as much flavor or nutrients.

quote:

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Originally posted by reubenstump

quote:

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Originally posted by STUD figmo Al

Lamb shepherds pie...

---

A few months ago (last year?) I made a Shepherds Pie Soup.  Instead of embedding the veggies and meat in mass of mashed potatos, they're put in a broth (I used beef) and then gnocchi are added at the end, giving you the potato flavor but in smaller amounts.

It was really good, but I used gnocchi that were too big. Next time I'll use smaller ones.

---

It's always a learning curve..ain't it... ;0)

quote:

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Originally posted by eagleisland

quote:

---

Originally posted by STUD figmo Al

Lamb shepherds pie...

---

 Jonty will assure you that a shepherd's pie, by default, contains lamb. He will prove his point by noting that you never see shepherds tending cattle.

On his side of the ditch, this dish made with beef is known as a COTTAGE pie.

---

Well...

We all here are in...

Ahmurica... ;0)

So...Shepard Pie... :0)

Variation on a theme.

BT. No L. Open face. And with homemade bacon jam instead of fried bacon.

No pics - it's gone!

My attempt at recreating a dish I had years ago at Jimmy Sea's Pan Pasta, in Oak Bluffs, Martha's Vineyard. Grilled swordfish, red onions, lots of garlic, and wine vinegar.

@eagleisland
Skip, do you recall eating this, and if so, do you have any suggestions? My recollection is that it was a lot saucier than what I made, and was served with French bread. Maybe even more garlic?-I used 8 big cloves.

I usually eat quite light when the temps approach 90.
If nothing changes today I may keep it at a piece of blueberry pie and a scoop of lactose-free strawberry ice cream,but as the Red Sox get into the game I often reach for a tub of plain hummus and a sqeeze-bottle of Melinda's Green Sauce,shoveled with Wheat Thins.

Followed by a couple of cups of decaf green tea (and maybe another piece of pie).

Iceberg lettuce madders blue cheese dressing ..if it wern't fer the bacon..
I think She tryin to make me ..vegan....

BLT..corn on the cob..n cucumbers...with blue cheese dressing..

quote:

---

Originally posted by reubenstump

quote:

---

Originally posted by STUD figmo Al

Lamb shepherds pie...

---

A few months ago (last year?) I made a Shepherds Pie Soup.  Instead of embedding the veggies and meat in mass of mashed potatos, they're put in a broth (I used beef) and then gnocchi are added at the end, giving you the potato flavor but in smaller amounts.

It was really good, but I used gnocchi that were too big. Next time I'll use smaller ones.

---

I like that idea.

We had a weekend in Kansas City to celebrate our 54th anniversary. We have been taking weekend retreats there for that long as well. Antiquing, galleries, Museums, but mostly to eat.

Friday night we had an intimate dinner at Chaz, a small restaurant in the historic Raphael Hotel. Marilyn had halibut perfectly prepared with a red curry beurre blanc. She took a risk (in her mind with the red curry ingredient) but it was very good. They must have used very little in the sauce, as it was not hot-barely noticeable. I ordered the beef short ribs bourguignon. Also very good, though it was not short ribs with a bone, it was actually a thick chunk of tender roast (chuck?) I almost waved over our server-until I tasted it. 

Saturday night we met old friends at all ours favorite long standing French Restaurant, named Cafe Provence.  The owners came from the Alsace area after the war.  Marilyn had the dover sole meuniere.  Great!  I ordered the Chilean Sea Bass with a nice sauce.

Lunch at the Nelson-Atkins Museum cafe, after visiting the Mucha showing there.  

Breakfast was goodies we bought at the French Market on the way into town (same owners Cafe Provence)

Plenty of wine and martini's throughout both days. (Thank you, Uber)

Not bad for a home grown Kansas banjo picker, eh!