Food Thread

GregManning said:
Yes, grill. Keep it simple w/ just salt & pepper; you want to taste the lamb, which is very mild.

I would actually like to use some mouton (MUCH stronger flavor & odor; but hard to find).
Click to expand...
Sounds like a plan, I will have to look for some steaks next trip to the butcher shop.

Interesting mutton is so hard to find, maybe you can get it this week though? Around here, lamb is available everywhere around Easter. Domestic and Australian both, the rest of the year the selection is limited.
 
Reach said:
Sounds like a plan, I will have to look for some steaks next trip to the butcher shop.

Interesting mutton is so hard to find, maybe you can get it this week though? Around here, lamb is available everywhere around Easter. Domestic and Australian both, the rest of the year the selection is limited.
Click to expand...
Mouton is too strong a flavor for most people.
I have butcher who don't carry it because of the odor in the shop !
 
Shrimp battered w/ egg whites & panko
(The egg yolks were used for the hollandaise.)

Leftover popovers
(This was part of a test batch of popovers from a couple days ago. I wanted to see how well they would keep.
I pierced the top of each one w/ a paring knife to let out steam; let they cool on a wire rack to room temp.; put them in a brown paper bag; refrigerate.
They were excellent; not soggy or dried out ! )

Leftover Hollandaise
(Used a homemade Copper “flame tamer” to gently reheat the sauce without allowing it to break.)
210404 Shrimp + Popovers - IMG_0593 (002).JPG
210404 Reheating hollandaise - IMG_0592 (002).JPG
 
Last edited:
GregManning said:
Shrimp battered w/ egg whites & panko

Leftover popovers
(This was part of a test batch of popovers from a couple days ago. I wanted to see how well they would keep.
I pierced the top of each one w/ a paring knife to let out steam; let they cool on a wire rack to room temp.; put them in a brown paper bag; refrigerate.
They were excellent; not soggy or dried out ! )

Leftover Hollandaise
(Used a homemade Copper “flame tamer” to gently reheat the sauce without allowing it to break.)
View attachment 74872
View attachment 74873
Click to expand...
That looks great! I’m always up for a breaded shrimp, and the hollandaise sounds good too!
 
climbingmonkey24 said:
Grass fed strip loin with homemade home fries topped with barbecue sauce.

Now here’s the question, who is gonna get to eat more of this steak me or the cat who can’t get enough of steak?

View attachment 74925
Click to expand...
That looks great! And I can assure you, in my house, I will get more! The cats will lose that battle every time.
 
Homemade Mac n Chesse I guess you could call it lol. Sautéed pasta in olive oil after it was cooked to give it a nice flavor and texture. Pasta wasn’t homemade.

7F68FC2A-BD62-409C-90CE-0B6B77EAB9FA.jpeg

Chicken and salmon salad with honey roasted sunflower seeds, organic croutons, organic red bell pepper, onion, and organic pinto beans.

Cooked the salmon and then smothered in teriyaki sauce and decided to try something different and also add barbecue sauce. It tastes pretty good!

Whole salad topped with zesty Italian dressing and a good amount of cayenne pepper because you know...need that heat and spice!

EDDA4C9E-55F8-4383-8557-AC698F8ECC80.jpeg

This is all one meal.
 
Stuffing as Main Course – served with gravy

Bread cubes
Cornbread crumble

Red onion – dice
Celery – dice
Mushrooms – 3/16” slices

Lamb roasted – dice
Cranberries, dried
Pecan, haves – for crunch
Almonds – for crunch

Rosemary, thyme, sage, black pepper, red pepper flakes
Chix broth
Olive oil

Bake uncovered:
350°F for 30 min.
425°F for 20 min.
210409 Stuffing as Main Course - IMG_0602 (002).JPG
 
You must log in or register to reply here.

New threads New posts

Kask Stihl NORTHEASTERN Arborists Wesspur TreeStuff.com Teufelberger Westminster X-Rigging Teufelberger
Back
Top Bottom