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quote:
Originally posted by rinembSlammer. You inspired me. I researched moqueca, then made it tonight. I picked a recipe online that appeared to come from Brazil, a version with African inspiration. I used plump cod cut into large cubes, fat coconut milk, with coconut oil mixed with olive oil to sauté veggies. Big dollop of jasmine rice. I did sub an Anaheim pepper for the jalapeño. It was great. Even my wife and oldest daughter loved it. Paired with a Zin to cut through the stew’s spices. Thanks, Brad
That's ah...
Liz dinner fer shure... ;0)
We had home made chickin fingers..
Crummed n fried..with marinara dippins..
Spinich..n some mac n cheeze..
quote:
Originally posted by Wet SpanielBangers and mash with Yorkshire puddings courtesy of my daughter. I came home late thinking shoot dinners going to,be late, only to walk in to the kitchen to find she’d decided to cook for me. Not bad for a vegetarian eh?
I will share that pic with Marilyn. It will for sure make her mouth water. brad
Hey Brad, so glad you liked the Moqueca!!! It is truly one of the best meals I’ve had !!! So damn flavorful and different than most? Cod is a great choice. I’ve also made it with different seafood, shrimp, mussels, and especially good with Lawyers (Burbot) I catch!!!
Not to mention it’s pretty damn fool proof to make and one pot to clean!!!
Slammer!!!
quote:
Originally posted by slammerHey Brad, so glad you liked the Moqueca!!! It is truly one of the best meals I’ve had !!! So damn flavorful and different than most? Cod is a great choice. I’ve also made it with different seafood, shrimp, mussels, and especially good with Lawyers (Burbot) I catch!!!
Not to mention it’s pretty damn fool proof to make and one pot to clean!!!
Slammer!!!
I made a pot of Jasmine rice pilaf as well. (2 pots) I sweated chopped onion and garlic in oil, stirred through 1 cup of rice and sauteed a bit to well coat the kernels, then added 2 cups of vegetable stock and put the lid on.
I had to decide (store bought) fish stock or seafood stock. I had both. I flipped a brain cell and it came up fish stock. I gave my daughter all the leftover coconut oil, 13% fat coconut milk, and a few other unused items, along with some of the leftover stew. She makes her own seafood stock with collected up shells and bones and heads and tails she builds up in the freezer.
We will add a small batch of shrimp resting in the freezer to the reheat.
Moqueca will definitely reside in the make more than once recipe file. When my wife and oldest daughter like it, I know it was good!
Brad
Beef stew - Stracatto with garlic & pancetta per the recipe.
Well, sorta. I used a super lean buffalo chuck roast, fudged a few other ingredients, and simplified the recipe as usual. For one thing, I sliced some soppressata in place of the pancetta, not to mention playing with the marinade (onion, carrot, rosemary, red wine, etc.).
I thought I had some barley, but in scouring the pantry I found a bunch of lentils, quinoa, and other protein-heavy grains, which I don't figure that I need with all of this meat. I'll cook up some rice to go with it, and probably some more veggies as well.
Draining the veggie and wine marinade after an overnight soak
Soppressata instead of pancetta
Braising
Final product
quote:
Originally posted by reubenstumpBeef stew - Stracatto with garlic & pancetta per the recipe.
Well, sorta. I used a super lean buffalo chuck roast, fudged a few other ingredients, and simplified the recipe as usual. For one thing, I sliced some soppressata in place of the pancetta, not to mention playing with the marinade (onion, carrot, rosemary, red wine, etc.).
I thought I had some barley, but in scouring the pantry I found a bunch of lentils, quinoa, and other protein-heavy grains, which I don't figure that I need with all of this meat. I'll cook up some rice to go with it, and probably some more veggies as well.
Draining the veggie and wine marinade after an overnight soak
Soppressata instead of pancetta
Braising
Final product
YOU ...need a ..New ..Neighbour...
I'M VOLUNTEERIN...! :0)
quote:
Originally posted by STUD figmo Al
YOU ...need a ..New ..Neighbour...I'M VOLUNTEERIN...! :0)
Got too many now! But they're good neighbors.
Man, Al, I see your fire and wood stove cooking and it brings back so many fond memories of my younger days and scouting days. How I loved everything about it. Walking through the woods to gather wood. Chopping wood and kindling. Working the fire. The cooking. Thanks for sharing pics over the years. Brad
quote:
Originally posted by reubenstumpquote:
Originally posted by STUD figmo AlYOU ...need a ..New ..Neighbour...I'M VOLUNTEERIN...! :0)
Got too many now! But they're good neighbors.
Ah....
Stab to me...Heart...!... :0o
;0)
I hear ya..
But iffin you keep cookin the way you do...
Well..
Tha Hoards 'ah'commin.. ;0)
quote:
Originally posted by rinembMan, Al, I see your fire and wood stove cooking and it brings back so many fond memories of my younger days and scouting days. How I loved everything about it. Walking through the woods to gather wood. Chopping wood and kindling. Working the fire. The cooking. Thanks for sharing pics over the years. Brad
I just choose to live life ..this way..
Me Son gets a kick outa ... pullin into the down back here ..seein the cabin..n..hearin the ..banjo..
quote:
Originally posted by STUD figmo Alquote:
Originally posted by reubenstumpquote:
Originally posted by STUD figmo AlYOU ...need a ..New ..Neighbour...I'M VOLUNTEERIN...! :0)
Got too many now! But they're good neighbors.
Ah....
Stab to me...Heart...!... :0o
;0)
I hear ya..
But iffin you keep cookin the way you do...
Well..
Tha Hoards 'ah'commin.. ;0)
Got a pole barn, a shed, a few acres... should be able to find space.
I made Triple Tomato Soup last week, and I don't think I posted that one. Tis the season for soups and stews.
Had TV dinners last night!!! My kind of TV dinner.
Spaghetti and mom’s old recipe for meat sauce that was only made on Christmas Eve!!! Was going through an old cookbook and came across her recipe. Haven’t had this sauce in many many years, and even though it was so good, it made me sad with good memories of my dad. This was HIS FAVORITE and it tasted just like years ago!!! He would have loved it !!!
Slammer!!!
Edited by - slammer on 01/22/2025 07:31:29
quote:
Originally posted by slammerI believe it was a Pinot. My wife is the wine drinker and I had a glass which is kind of rare for me, but beer and pasta is just wrong!!!
Lots of stories about that Sunday sauce too !!! Smells and tastes sure do conjure up memories!!!
Slammer!!!
Nothing wrong with good pinots. It looks to dark for a pinot in the pic. I prefer a "heavier" red that cuts through the spicing of red spaghetti sauces, from good Zinfindels to chianti classico and many Itilian big reds, Spanish bigs, and etc. Zin is also the best with pizza! But pizza brings back the beer. Hard to compete with, eh. Full disclosure, I have no sommelier credentials. Unless volume of wine consumed grandfathers you into some badge. Brad
Wednesday brunch. Back at it again: French toast (from Challah bread) with blueberries, blackberries, and strawberries, drowning in maple syrup.
quote:
Originally posted by Paul RWednesday brunch. Back at it again: French toast (from Challah bread) with blueberries, blackberries, and strawberries, drowning in maple syrup.
Nice....!
OOPS! I did it again, sort of.
Brunch. French toast again. Out of blueberries, so it's grapes and blackberries and strawberries, again under a deluge of maple syrup.
quote:
Originally posted by Paul ROOPS! I did it again, sort of.
Brunch. French toast again. Out of blueberries, so it's grapes and blackberries and strawberries, again under a deluge of maple syrup.
Sweet! The maple syrup makes it all work, eh.
quote:
Originally posted by rinembquote:
Originally posted by Paul ROOPS! I did it again, sort of.
Brunch. French toast again. Out of blueberries, so it's grapes and blackberries and strawberries, again under a deluge of maple syrup.Sweet! The maple syrup makes it all work, eh.
Yup. How sweet it is!
In my last year of teaching we took the grade 8 classes to Quebec City. The trip included a visit to a cabane a sucre on Ile D'Orleans. They gave us a typical Quebecois meal as in old times. It included a lot of beige food such as boiled potatoes and fried lard. It was smothered in maple syrup, which made it palatable.
Jonty , that is yum looking. We always celebrate with a Burns dinner, but this year…National Skating Championships are in Wichita. The family is all but living at the Arena to watch.
We will celebrate Burns and Marilyn’s Birthday later this week with Scottish fare and whisky-a 21 year old Belvenie I have had around for 10-15 years. Brad
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