quote:
Originally posted by bubbalouieI hope Paula is Okay! Haven't heard from her in a while?
I was thinking the same thing.
If memory serves, she said if things went well, it would be two weeks before they'd let her read or use a computer. That was middle of September. Kinda hoping she'd be back by now. I will only keep good thoughts until I hear otherwise.
Roast chicken, Yorkshire puddings and roasted shallots with lots and lots of gravy for Sunday dinner. Followed by a snooze
The hockey puck is a nut and mushroom roast for my veggie daughter.
Edited by - Wet Spaniel on 10/10/2022 05:19:02
That's ah dinner ..Jonty.!
quote:
Originally posted by STUDThat's ah dinner ..Jonty.!
I love a roast dinner on a Sunday - finishes the week off nicely.
Terry made turkey Wellington with stuffing & cranberries in a puff pastry yesterday. 'Murican green bean casserole, gravy, roast potatoes & root veggies. Wish I could post a picture. I had the butcher cut me a nice boneless skinless breast from a fresh young turkey.
This is second time she's made it & it was perfect! Leftovers today!
Sauteed chicken thighs with a white wine pan sauce, rice, and leftover pasta salad:
Fig, Tell Liz her thighs look amazing………..and that chicken don’t look too bad either!!!
Slammer!!!
Edited by - slammer on 10/10/2022 17:11:27
Love chicken thighs!!! One of the most versatile meats out there IMO. Love em with the bone in and skin on and also love the boneless skinless ones for ease when doing Asian or stir fries casseroles. Pretty tough to beat a good ol fashion fried chicken thigh all fried and salty . In fact I just made a vat of Tom Kha Gia which is Thai coconut chicken soup with boneless skinless thighs. Pictures don’t do it justice!!!
Slammer!!!
My Filipino Buddies say we drove the price of chicken thighs up when we discovered them! An old guy I knew said his friend moved here first & said the butchers used to give away all the parts they couldn't sell. Gizzards, livers ,necks & feet. Even wings! The land of Plenty! Terry has been cooking way longer than me & she said she used to get bags of free chicken wings to make stock from the grocery store!
It's hard to screw up chicken thighs!
I found an old pic i can post of Terrys Turkey Wellington. The latest version had leaves made out of pastry!
Cranberries & hazelnut stuffing/
Edited by - bubbalouie on 10/10/2022 18:19:55
I wanted chicken with dressing. Could not face up to gnawing on a whole bird of any size.
A-HA!!!
Start with a tray of a dozen skinless/boneless chicken thighs. Make lots of a typical crumb stuffing with onion, S&P, Italian Mixed Herbs and chicken stock. Let it rest, just wet enough that I can squeeze a handful into a cigar shape. Oil a 9" Pyrex pie plate and season with choice. Preheat the oven to 375F.
Wrap the chicken thigh around a cigar of dressing. Wrap with an 18" length of cotton string.
All into the pie plate and baste with olive oil and season with choice. Cover with foil and bake for 30 minutes. Uncover, pack the left over stuffing into the baking juices. Back into the oven at 350F for another 20 minutes.
I get a dozen little chickens with stuffing. Two is a good dinner, reheated from frozen.
Tonight will be "REHEAT!!!!" Burger and Tater Tots. Some sort of a green pepper/sprout/cheese salad thing.
I stopped into a local butcher shop and bought a tomahawk steak with the bone sawed off. Seared both sides then moved it to cool side of grill until potatoes were cooked and ribeye had reached about 125 or so F. This steak was about 2-1/2-3” thick. Then I bias sliced it and added mushrooms and herb butter over it while tented. Yum. Brad
quote:
Originally posted by rinembI stopped into a local butcher shop and bought a tomahawk steak with the bone sawed off. Seared both sides then moved it to cool side of grill until potatoes were cooked and ribeye had reached about 125 or so F. This steak was about 2-1/2-3” thick. Then I bias sliced it and added mushrooms and herb butter over it while tented. Yum. Brad
That looks superb Brad
Had some mates round last night for a few beers - Oktobershedfest I'd made a couple of kegs of beer and thought a doner kebab (gyros?) wou,d go down really well after a few pints.... turned out it did !
Brad, that tomahawk steak looks amazing!!! I love getting one big minimum 2 inch steak for the two of us . Thin steaks are NOT allowed in this house!!! They just don’t cook up right.
I was also wondering if anyone here got an invite to Jonty’s little Oktobershedfest party??? I certainly didn’t !!! I’m a little hurt to say the least!!! LMAO
Gyros and Beer is a winning combo in my book, although, I guess we’ll never know for sure!!!
Slammer!!!
quote:
Originally posted by slammer
I was also wondering if anyone here got an invite to Jonty’s little Oktobershedfest party??? I certainly didn’t !!! I’m a little hurt to say the least!!! LMAO
Gyros and Beer is a winning combo in my book, although, I guess we’ll never know for sure!!!
Slammer!!!
Sorry mate - it's in the mail
??
As always, there has been a lot of great meals posted lately! Brad
Sandwich & salad season is over in this house. Reheat! Freezer surprise.
Nothing but hot food from now on. Soups, stews, boiled and baked.
Bought an extra box of Tenderflake pastry and a fresh box of phyllo.
I intend to turn the electric oven into a smoker. Gotta get some use from the smoke pistol.
The coldest thing will be a big glass of white wine (grease for the cook).
Making room in the freezer for the upcoming hunt!!!
Tonight was crispy tostadas with Venison carnitas and julienned cactus !!!
Cilantro lime cabbage slaw and Cuban beans!!! Better than any Mexican restaurant here in da U.P. I know most people south of the border don’t ever get the chance to eat Venison, but damn……..I wish they all had the chance to try it !!!
The leftover meat, onions and cilantro, and a few other tidbits are going into a
Fiesta omelette for brunch before the Packer game tomorrow along with a spicy Bloody Mary………….. or two!!! Gooooooo Packers!!!
Slammer!!!
Cactus!! Who’d have thunk it…. I’ve never had that but it sounds great - Dale, the whole plate looks amazing.
We just came in from cooking bacon wrapped sausages with melted cheese on toasted buns on the fire pit.
It's dark but still pretty warm out there! Just getting ready for Svengoolie Tonight.
A 1959 thriller with Vincent Price! The Tingler. Woo! hooo! Crazy Saturday night eh?
Sounds like Bob and I had a similar Saturday night - different movie though. Fired up the trash can tandoor - it’s really great fun to cook with
quote:
Originally posted by rinemb??
I am not sure why a smiley posted as ??
Jonty, tell us about Yorkshire pudding with chicken (not beef). Do you use chicken drippins to make it? Brad
quote:
Originally posted by rinembJonty, tell us about Yorkshire pudding with chicken (not beef). Do you use chicken drippins to make it? Brad
Brad, we love puddings and will have them with any roast meat, as long as there's gravy we#ll have them. I'm afraid I'm not that much of a perfectionist when it comes to the fat, I'll use either lard (comes in block form similar to butter) or the rapeseed oil we use as regular cooking oil. I think it was always traditionally beef drippings (my mum always had a bowl in the fridge) but unless it was a special occasion/fancy meal, I#ll use what we have got to hand,
Newest Posts
'Accessories clean out' 5 hrs
'Coon cats & Foxfire info' 11 hrs
'Walls by Tom Petty?' 11 hrs
