What did everyone cook today?
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Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty. -
Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
We raise a lot of okra. My wife uses it exclusively to thicken her seafood gumbo. I assume it is healthier so I can have another bowl.
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Chef I would like to dig into that dish.
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.
calldoctoday That’s some good looking fish. I like you vegetable selection as well.
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Chef said in What did everyone cook today?:
Dr_Pain Your next Roux lesson should be on a lighter butter based roux.
That’s a great idea. What do you suggest I should make??
Mastering a butter based roux for an etouffe or a bechamel is much easier (in my opinion) than frying a roux for gumbo or a stew. It is in the same category (to me) as having a light roux for a seafood gumbo… although I am one that really prefer not to use a roux for seafood, just okra!
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I would do butter garlic and some 5 pepper.
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calldoctoday That’s some good looking fish. I like you vegetable selection as well.
johnsbrewhouse Thank you
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johnsbrewhouse Thank you
Well, here are the 4 1/2 days of Ham Bean Soup. Started with Pork Bone broth for a few days of simmering.
Then comes the basics to get everything ready. 
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Well, here are the 4 1/2 days of Ham Bean Soup. Started with Pork Bone broth for a few days of simmering.
Then comes the basics to get everything ready. Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead man oh man that looks great
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 I would go with the Applewood rub.
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Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!calldoctoday Sheesh, you just don’t know how my stomach just growled at that feast!!
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calldoctoday Sheesh, you just don’t know how my stomach just growled at that feast!!
Dr_Pain Thank you. Well, I did not mean to cause you any PAIN. (PI)
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.
calldoctoday that looks great
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Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!calldoctoday now that’s a pot full of yum
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calldoctoday that looks great
cdavis Thank you. It was delicious & I like to convince myself it was very healthy too with the bone broth. Margaret likes me to skim the butter off the top every morning during the broth cook. It makes the broth a little less fatty, without removing all the flavor & you can save it & put some back into other things for flavor. We gave a big container of it to a friend of our oldest son & daughter in law who has been very sick for a while. She claimed it made her feel much better & now on the road to recovery. I think she just enjoyed it.
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