Heat gets added later in the cooking prossess.. ;0)

Last night I put my German on! Boneless Pork loins floured and browned, then simmered in a roux-based mushroom sauce, with rice and roasted young carrots. Brad

Venison tenderloin...

Liz here:
A few minutes before cooking, I doctored the venison with a bit of balsamic vinaigrette and a combination of Cosmo Q's Cow Cover and Hot Dirty Bird. Grilled quickly over charcoal. Peas and leftover saffron rice.

Brad, that’s my kind of plate of food and I would take a bath in that amazing looking sauce!!! I must say though I was a little disappointed to not see a bed of Spaetzle on the plate !!! LOL
Slammer!!!

quote:

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Originally posted by slammer

Brad, that’s my kind of plate of food and I would take a bath in that amazing looking sauce!!! I must say though I was a little disappointed to not see a bed of Spaetzle on the plate !!! LOL
Slammer!!!

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About that missing spaetzle...while we usually have on hand some "backup" dry bagged version, that is ok,  we were out.  I don't dare make it, because there are certain things I don't compete with Marilyn on/her criticism.   Meatloaf, Pate Lorraine, grilled cheese sandwiches, cucumber salad. Chocolate chip cookies (blue ribbon winner at county fair), and spaetzle!  
next time I may do cabbage-rice dish?  Brad

Beef tip .. (charcoal grilled)
Sliders...
Grilled onion n peppers..
A1 sauce..n melted cheddar..
On toasted dinner rolls..
N..
Mac n Cheese..

It's taco Thursday! (Al's dyslexic, he won't know the difference.) No pics, but they were good!

Sliders with all the fixings, beans from a can, jalapeno poppers (store made.)

Al, another “riot-tootin” fine meal. We ate leftovers last night. Brad

I keep throwing in our breakfasts… Marilyn fixed a from the fridge meal. Poached egg on avocado on toast, with fake bacon. No I have not gone vegetarian. That was what we had around. Still good! Brad

Chicken wings two ways: Buffalo and chili sauces. Pasta with broccoli and cheese (Alessi, from a package.)

Last night was Fresh Northern Pike blackened and broiled along some fried taters & onions and a salad!!!
Slammer!!!

Thin sliced pork chops, crumbed and fried. A medley of sauteed vegetables on the side.

Here's some food porn in the larval stage. We got a good deal on ribeyes at the local supermarkets.

Fig , you ain’t kidding, that there IS food porn!!! I’m thinking a good dark sear on the grill and then finished in the oven or Sous Vide and reverse sear on the hottest grill.
Either way it’s a Win Win!!! We’re gonna need pics of the finished product.
For Christmas I’m Sous Videing a large whole beef tenderloin with a reverse sear on my dads old Arklamatic gas grill that gets hotter than any gasser I’ve seen.
ENJOY!!!
Slammer!!!

quote:

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Originally posted by slammer

Last night was Fresh Northern Pike blackened and broiled along some fried taters & onions and a salad!!!
Slammer!!!

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Looks great.  Its been years since I had fresh caught pike.  They have put a few Northerns in lakes that are deep enough around here, but the walleye trhive much better.  Brad

Wood stove cookin tanight...

Beef tips, cooked in the wood stove in a foldy grid thing, garlicky green beans with almonds, and rice.

We're doing rib eyes, mushroom sauce, jacket potatoes & spinach salad tonight. Pork is really reasonable here lately. Ribs, butts & tenderloins.

This week so far I cured a rack of baby backs in Tenderquick. Just like bacon. I doctored up bushes beans with bacon, molasses, onions, garlic & spices. Coleslaw too! A summer type meal!

Tuesday I saw 4 nice beef rib bones for $20. Made a rub, wrapped in tinfoil & in the oven for 4 hours! Terry made potato salad & roasted carrots. More summer!

Last night was Italian sausage, great northern beans with the works & more coleslaw! I buy the tri colour slaw in a bag & add anise seed, sliced fennel bulb & tops.onions, garlic herbs & spices, salad dressings or whatever to jazz it up.

The sous vide works great with pork tenderloin, They come 2 in a shrink wrapped package here. One is a meal for 2 with maybe a sandwich left over. We just clamp the heater thing on the side of a Rubbermaid container! Pretty basic!

We use a Ziploc bag & add whatever flavours you want in there for a marinade. When your time is up reduce the marinade & brown the meat in a hot cast iron skillet. It turns out perfect every time! 

I have to start thinking of thawing my 5.596 kg. young Vancouver turkey! We're Gonna Starve!

Atta Boy Bob………..we should have been to your place this week……great eats!!!
The Sous vide pork loins do turn out perfect don’t they?
Slammer!!!

Venison chili with corn chips, sour cream, and the Green Stuff (guacamole.)

Last night I had the most wonderful food...I just bought some spices for Indian food, so the night before I made the paneer (cheese), then in the morning I made the Naan bread, and then I made the sauces for the entrees. I made Matar paneer, which is cheese and peas with a special creamy sauce made of onions, tomatoes and aromatic spices, and the other was Dal Fry with lentils, onions, tomatoes and spices. I served them over basmati rice and ate it all with the fried Naan bread. It was so delicious that I just may have an Indian Christmas this year.

Veef n Bean burritos...

Gwak n sour cream on the side..

Veef..burritos...
Wind some loose some... ;0)