What did everyone cook today?
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike I love tater tot hotdish, we used to have it once or twice a month when I was young. I still make it a few times a year, probably should make it more often.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike Now that is pure hot comfort for a cold & blustery day!
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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 between you and processhead , I’m ready to head out and buy some salmon. That meal sounds great.
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Chef wow that looks great. That picture looks like it is from a cooking magazine. I can only imagine it tastes even better than it looks.
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calldoctoday between you and processhead , I’m ready to head out and buy some salmon. That meal sounds great.
GWG8541 Thank you. The brine was home made for this one with just a little water boiled with salt, brown sugar, maple syrple, & various herbs for a minute or so to meld all the flavors together. Then ice cubes with a little bourbon added to get enough liquid for the concentrated day brine & cool it quick. Poured over the salmon to brine about a day. No need to rinse as I just use a little Kosher salt so it come out out about right & still penetrates the Salmon. Great Flavor smoke with Maple wood!
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marzig20 thanks! It hit the spot!
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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 if you want to kick it up, definitely 5 Pepper, but definitely Butter Garlic.
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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 that Single Barrel will help keep you healthy. Its made with Tennessee spring water.
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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 doesn’t get much better.
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ND Mike Now that is pure hot comfort for a cold & blustery day!
calldoctoday yep…it was a good meal tonight.
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ND Mike I love tater tot hotdish, we used to have it once or twice a month when I was young. I still make it a few times a year, probably should make it more often.
bocephus it is one of my favorites. I make it quite a bit in the Fall and Winter.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike never had that before, but it looks tasty. What is the ground meat?
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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. 
calldoctoday I love the building of the final product over x days. I and you guys know the process. But, many just think it happens in 10 mins.
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GWG8541 it was ground beef. It is super easy and very good.
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calldoctoday that Single Barrel will help keep you healthy. Its made with Tennessee spring water.
GWG8541 I like that single barrel. I just wish I could afford more of it.
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calldoctoday I love the building of the final product over x days. I and you guys know the process. But, many just think it happens in 10 mins.
zbigjeff Thank you, I really appreciate that. I thought that might add a nice little twist to it all. The Bone broth, Hot Bones & Peppers, Anticipation, Bones & Beans, The end of the line, etc. It definitely is process. You can see all the bones at the end too. I like using the Great Northern Beans & the Mayacoba beans. They have a real nice texture & taste for this meal in a pot. How did you like the photo of all those bones, or what was left of them, after the bone broth simmer was complete, before starting on the actual soup? I thought that would make an interesting twist to everything. They are not to be wasted still though. They went deep, deep into the compost pile to now turn into bone meal for the compost pile. Been doing it for years & it works great.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike oh man that looks amazing. Gonna have to try that one out.
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ND Mike That brought back some memories. I love that stuff. Gonna have to make some.
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zbigjeff Thank you, I really appreciate that. I thought that might add a nice little twist to it all. The Bone broth, Hot Bones & Peppers, Anticipation, Bones & Beans, The end of the line, etc. It definitely is process. You can see all the bones at the end too. I like using the Great Northern Beans & the Mayacoba beans. They have a real nice texture & taste for this meal in a pot. How did you like the photo of all those bones, or what was left of them, after the bone broth simmer was complete, before starting on the actual soup? I thought that would make an interesting twist to everything. They are not to be wasted still though. They went deep, deep into the compost pile to now turn into bone meal for the compost pile. Been doing it for years & it works great.
calldoctoday You’re welcome. Plus, that product actually even gets better (aka: like chili) days after finished. Yay for your family. That product cannot be found easily in any restaurant.
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calldoctoday You’re welcome. Plus, that product actually even gets better (aka: like chili) days after finished. Yay for your family. That product cannot be found easily in any restaurant.
zbigjeff Oh Yes, That is why I had to add one more photo to the sequence, “The Day After”. It just keeps getting better & better. Well, I suppose there is a limit, but we have been known to stretch it a bit. Those beans just soak that bone broth flavor up. I get the beans to just slightly firm & soft, but not mushy. Then we cook it no longer in the pot. I love it! Believe or Not, even though my recipe calls for some salt, I used absolutely zero salt in this batch because the flavor was coming through so intensely & apparently there must have been enough salt in the bones & meat tidbits that leached out, there was absolutely no reason to salt this batch, even for the last of the big time salt lovers!
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