What did everyone cook today?
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 Looks like a great meal.
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
Matt W.
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW Great when you can use left overs and get a whole new meal. That sir fry looks amazing!
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW That is amazing & really tasty looking. Thanks to your great aunt as well for her truly greatest service & making it back home safely!
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW great lookin stir fry
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW that is my kind of meal
“You never really die until you end up on the wall at a Cracker Barrel”
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
“You never really die until you end up on the wall at a Cracker Barrel”
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
GWG8541 Very nice, healthy, & tasty looking too, all in one batch. Is that a sour dough roll you have there?
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW The food looks delectable. But, honoring the pieces from WWII was epic. Bet ya the food even tasted better when using them.
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
GWG8541 Nice light dinner. Love blackened fish for sure. Good job.
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
GWG8541 I like blackened fish. Your’s looks done perfectly. Sometime’s you just need to splurge a little with the butter!
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GWG8541 Very nice, healthy, & tasty looking too, all in one batch. Is that a sour dough roll you have there?
calldoctoday no sour dough this time, but man it would have been good with the blacked salmon. Ill have to do it next time and thanks for bringing it up because I need to feed the SD starter. I have a hot smoked salmon recipe and this blackened recipe. Thats pretty much the only two ways I cook salmon now. Sour dough would be great with either, but soaking up the compound butter would be amazing.
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GWG8541 I like blackened fish. Your’s looks done perfectly. Sometime’s you just need to splurge a little with the butter!
wdaly the compound butter on top is really a great addition.
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
GWG8541 I love salmon! That looks heavenly!
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
HerbcoFood A new sausage in the making. Haven’t had boudin in over 20 years. I need to locate some. Yes, I could make it. But, there’s not enough people in my world that would try it once they found out the recipe.
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HerbcoFood A new sausage in the making. Haven’t had boudin in over 20 years. I need to locate some. Yes, I could make it. But, there’s not enough people in my world that would try it once they found out the recipe.
zbigjeff Don’t worry, I don’t make my own either, the processor I use for a few things makes a good link.
If you really just want some and aren’t scared to melt your credit card for shipping food. Buy it online from Best Stop over in Louisiana.
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zbigjeff Don’t worry, I don’t make my own either, the processor I use for a few things makes a good link.
If you really just want some and aren’t scared to melt your credit card for shipping food. Buy it online from Best Stop over in Louisiana.
HerbcoFood Sounds like a plan. Thanks for the “outlet”. Unless a person has a good local contact, I never know if it will be “proper”. You, I believe. Thanks again.
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HerbcoFood Sounds like a plan. Thanks for the “outlet”. Unless a person has a good local contact, I never know if it will be “proper”. You, I believe. Thanks again.
zbigjeff It’s a place just about everyone I know who is passing through the area stops at to buy a small coolers worth of boudin and other products.
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