quote:

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Originally posted by Wet Spaniel

I brined a couple of pork chops in a brine heavy with molasses today. We were meant to be releasing a one of the hedgehogs we’ve been looking after today - I’d spent the weekend getting her new home ready, but the weather changed so we’ve had to postpone. So in tribute, my daughter, Esther, made hedgehog hassle back potatoes to go with dinner - I loved them!

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cute critter.  I had not considered cutting potatoes both ways  for tht kind of pot.  why not, eh.  brad

A lot of Yum on page 33, for sure. Brad

Another Sunday morning breakfast. Some light jazz from Spotify, French crullers from Target, bacon and a soft boiled egg, Cracked open with our egg clacker thingy. Brad

Fah-gee-duhs...


Bloody good...

Oh...
Special brownies....

That opens up a bunch of Special recipes to look up! 

Scallops and French Fries. Maybe salad stuff, we'll see what's in the fridge.
'Nuther big slurp of mixed frozen fruit and dry vermouth.

I grabbed a big family pack of meaty spare ribs for $16 . Enough for 2 big meals for the 2 of us. We freeze stuff & use it within a week! 

Terry helped me put away the groceries I bought on Sunday so she knew what we had to work with.

I came home yesterday & the place smelled heavenly! She did them as sweet & sour ribs in the dutch oven with brown rice & veggies on the side. Crunchy & caramelized to perfection! Ask me how I know! I sand blasted the pot!

I braised some short ribs in stout at the weekend, they were really good, fall off the bone tender and the gravy was fantastic. The next day we had the leftover meat with bubble and squeak - food of the gods!

Is bubbkes n squeeks ..
Named after ..
Cause n affect..?

quote:

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Originally posted by STUD figmo Al

Is bubbkes n squeeks ..
Named after ..
Cause n affect..?

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Aye,

that'll be the cabbage in it 

Ham steak grinders. Al couldn't wait to dive into his!

Best Ham Grinder out there..!

Mayo...Mr. Mustard..
Toasted bun..Swiss cheese..
Shreaded lettuice..n

Mader...

Crushed red pepper too..

Nicely seared ham steak..mebee 5/8" thick..

Either the rest of the sea scallops or the rest of the 16-20 prawns, depends on which one I find first. The chicken breasts and the calamari have not been seen since the day I bought them. Some sort of a potato or rice thing. Might be asparaguts in the fridge, too.

quote:

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Originally posted by Brian T

Either the rest of the sea scallops or the rest of the 16-20 prawns, depends on which one I find first. The chicken breasts and the calamari have not been seen since the day I bought them. Some sort of a potato or rice thing. Might be asparaguts in the fridge, too.

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Sounds like you have a  lot of good eating to do!

quote:

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Originally posted by Wet Spaniel

I braised some short ribs in stout at the weekend, they were really good, fall off the bone tender and the gravy was fantastic. The next day we had the leftover meat with bubble and squeak - food of the gods!

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How long did it take you to achieve fall off the bone braise?

Hey Jonty, or others in the know.
I plan to serve this at the table with my Easter lamb. Do I serve it room temp, warm, or hot? Thanks, brad

Cold i think Brad..

I have 4 years of Australian lamb under my belt. Best is mint sauce at room temp.

My old MIL (RIP) made a hot sauce with butter, lemon zest, lots of very fine dice fresh mint and I do not know what else.
Just a mushy green goop that was the best of the best. I've tried but I can't match it. I won't stop.

I know it's considered a classic among foodies of British descent, but I can think of about a thousand things with which I prefer to serve lamb than with mint in any form...

quote:

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Originally posted by eagleisland

I know it's considered a classic among foodies of British descent, but I can think of about a thousand things with which I prefer to serve lamb than with mint in any form...

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I am such a good host??that it will be offered as a condiment-on the side, along with another herbal blended sauce-no mint, that I have yet to prepare.

may I ask, what would you prefer on your roast lamb? Thanks

quote:

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Originally posted by rinemb

may I ask, what would you prefer on your roast lamb? Thanks

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I like to make a more or less classic gravy using classic gravy technique (pour off most but not all of the fat, add flour and whisk in stock - beef stock works fine because the lamb fat adds a lot of lamb-y flavor). Adjust seasonings with salt and pepper... To finish, i whisk in a bit of Dijon mustard and give it a kiss of pastis - I'm not fond of licorice flavor but there's something about it in small quantities that works brilliantly with lamb.

I tried salmon in the sous vide for the first time! Found a nice Sockeye fillet for $10! Perfect for the 2 of us.

It was only 45mins. in the bath & a quick sear in the cast iron. I fried baby potatoes cut in half & I found some small cobs of corn. Terry gave it 2 thumbs up! I used this recipe! https://www.foodnetwork.com/recipes/alton-brown/ic-salmon-with-dill-yogurt-sauce-9873479

While I was out foraging I couldn't find a turkey breast. Just whole birds, wings & legs. I nicely asked the butcher (you have to p**** foot around regular grocery stores butchers here) & he cut me one!

Terry was trying to decide wether to make turkey Wellington or turkey cordon blue for dinner today. Cordon blue it is! It her own version.

She stuffs it with Swiss cheese & Black forest ham & wraps it in prosciutto.

I've been seeing small racks of baby backs for under 10 bucks lately. I have 2 racks done curing to smoke today to make my Bacon Sticks . I used TQ for the cure & all my regular herbs & spices I use to make bacon With a few good glugs of maple syrup. We'll have some this afternoon for a snack & vacu seal the rest.

This is the basic idea. Main thing is to measure your cure. You can add whatever you like!

https://forum.bradleysmoker.com/index.php?topic=8138.0

WE'RE GONNA STARVE!!

Easter dinner at a friends home tonight..
Liz made key lime pie to bring..