What did everyone cook today?
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I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
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calldoctoday just add potato salad, Mac and cheese, coleslaw, pork&beans, and of course a thick slice of hot buttered caraway covered rye bread. That’s a NY fish fry. Cheers
JoeB calldoctoday Someone better get a couple tissues in their hands to catch all of the dripping sarcasm. Keep it up.
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JoeB calldoctoday Someone better get a couple tissues in their hands to catch all of the dripping sarcasm. Keep it up.
zbigjeff don’t really understand your post. Just a little slow today. Good to hear fm you
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I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
GWG8541 Man that salmon looks great. Takes me back to my days living off the West Coast of British Columbia.
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GWG8541 my decision would be a sunrise breakfast w/leftovers and a cold tall glass of Chablis romantically watching the sunrise knowing it’s 1700hrs somewhere. I Digress. Cheers
JoeB I don’t do wine, but a good Muscadine Moonshine would suffice.
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GWG8541 Well done. Have made salmon many diff ways. But, never blackened and I don’t know why. Have done other “blackened” fare. The color is special. Congrats.
zbigjeff I just started doing the blacked earlier this year and after tasting it, wondered why I hadn’t done it before. I highly recommend it.
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JoeB I was referring to your mac-n-cheese, smothered buttered toast comment. I thought you were picking on him for being calorie conscious. But, it was I who missed the last 3-4 words about it being a NY fish fry. Yep, I have to open both eyes next time and read something thoroughly. My mistake. You also have a good rest of your day. Going to visit some one of my girl buds and her husband and will be not on here until probably Sunday. Known her for 50 years. It will be a scotch and bourbon fest with them two.
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A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!calldoctoday Man that looks good!
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I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
GWG8541 That’s what I am talking about!
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JoeB Thin sliced ham on buttered rye is great, so healthy, but sooo tasty!
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calldoctoday Site won’t let me upvote your comment so
Brings back NY Deli memories like hot pastrami on Fresh baked rye 
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JoeB, Oh yes!
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JoeB, Oh yes!
Had some Top Loin chops to use up. Stuffed with mushrooms, spinach, onion, garlic and provolone. Baked in a panko parmesan crust with a mushroom blackberry ginger balsamic reduction sauce and roasted summer squash.
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Had some Top Loin chops to use up. Stuffed with mushrooms, spinach, onion, garlic and provolone. Baked in a panko parmesan crust with a mushroom blackberry ginger balsamic reduction sauce and roasted summer squash.
YooperDog Yes PLEASE!!!
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Had some Top Loin chops to use up. Stuffed with mushrooms, spinach, onion, garlic and provolone. Baked in a panko parmesan crust with a mushroom blackberry ginger balsamic reduction sauce and roasted summer squash.
YooperDog I keep coming back to this post to see just how good this looks. It sounds fantastic.
“You never really die until you end up on the wall at a Cracker Barrel”
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YooperDog I keep coming back to this post to see just how good this looks. It sounds fantastic.
For Mother’s Day my wife requested French Toast and bacon. Both of our adult sons made it in this weekend, so I added some Walton’s southern style sausage and made gravy and biscuits. Great start to Mother’s day for my lovely wife. It was a two plate breakfast. Bacon and sausage make everything better.
“You never really die until you end up on the wall at a Cracker Barrel”
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For Mother’s Day my wife requested French Toast and bacon. Both of our adult sons made it in this weekend, so I added some Walton’s southern style sausage and made gravy and biscuits. Great start to Mother’s day for my lovely wife. It was a two plate breakfast. Bacon and sausage make everything better.
GWG8541 Now that’s a breakfast. Only need Grits to make it perfect. BTW we have that same china pattern. The one on the left
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GWG8541 Now that’s a breakfast. Only need Grits to make it perfect. BTW we have that same china pattern. The one on the left
Chef the China you are referring to was my Mom and Dads. I lost both of them last year and none of the family wanted the every day China. I took it and combined it with some similar pieces I bought 30 plus years ago. It was only fitting to serve the wife’s breakfast on it this Mother’ Day. Its my second one without Mom and man do I miss her today. Dad taught me how to hunt and garden, but Mom taught me how to make all of that stuff taste good.
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It’s just what we do, and who we are That’s are job. I say that collectively to all my Brothers in Arms. Cheers. Dance in the rain
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Fried chicken, mashed potatoes, homemade gravy and corn for Mother’s Day lunch. I used Chicken on the Run Breading and thier marinade. I also add some of Excalibur’s Nashville Hot Chicken seasoning to a few of the pieces and it was really good!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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