What's for dinner

[SKIP KILPATRICK]

^oh that looks nice!

[Breakaway]

Grillin some goose breasts.



Kevin


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[LeeG]

had venison back strap last nightand too much chocolate, chocolate ice cream.

[SKIP KILPATRICK]

Nice Kevin!

[timber_cruiser]

Grillin some goose breasts.



Kevin


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Looks great! Can you share the recipe for your seasoning? I am always looking for new ideas on how to cook wild goose and duck.

[Breakaway]

Looks great! Can you share the recipe for your seasoning? I am always looking for new ideas on how to cook wild goose and duck.

Sure. It is simple.

Salt, pepper, garlic powder.

I like to serve it with horseradish sauce on the side. I make my own by mixing horseradish into sour cream.


Kevin


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[Lugs]

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Quick and easy. Seasoned Aldi snags (pork/beef mix), egg, onions and a bit of salad. Sriracha sauce. Coopers to wash it down.

[Ralphie Boy]

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Son and I made breakfast. BET sandwich: Bacon, Egg, Tomato.

[akers]

I have a big steak. Recently I crave meat, can eat it three times a day. I even thought that it's unhealthy and searched Internet to find some information about it. I came across this article https://betterme.world/articles/craving-meat/ and found out that it's not bad, but better to lower amount of meat in my nutrition.

[Chip-skiff]

Request from Herself: hot smoked salmon chunks, in a butter white sauce with onion, garlic, celery, wine, lemon juice, tarragon, and capers.

Served over farfalle pasta. Nobilo NZ sauv blanc.

We first had the dish in 2002 at a café in the Arts Centre in Christchurch. Brings back pleasant memories.

[Lugs]

Life whilst couch-surfing. The McClaren Vale shiraz was the highlight.

[Joe (SoCal)]

Chicken Marsala

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[amish rob]

I made bread and coleslaw and we had some assorted leftover chicken chunks reheated in some spicy sauce. With beers.

For desert it was half dozen oranges. We have oranges out the wazoo right now, and I can’t eat enough.

[Odette]

Turkey with rice

[Breakaway]

My version of tarragon chicken.



Salt and pepper chicken thighs and then brown in a Dutch Oven on stove top. Pour off grease, cover, put in 350 oven for 10 mins til cooked.

Remove chicken and put Dutch oven back on stove on medium heat. Deglaze pan ( I used water tonight, but sometimes use wine or the juice of a lemon or orange.)

Sautee chopped shallot and chopped tarragon. Add water and corn starch. When it begins to thicken, pour over thighs. Dose with chopped parsley.

Served tonight with rice cooked in chicken broth and steamed asparagus.

Pro Tip: the extra tarragon sauce is damn good on the rice.


Kevin

Edit: Done on an electric stove.






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[L.W. Baxter]

ny strip, lip on. mister fergus says hi.

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[Nicholas Carey]

ny strip, lip on. mister fergus says hi.

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Hmmm. . . .

Great minds think alike.

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[Peerie Maa]

but today I will be eating steak and kidney pudding, with mushy peas.
Butter beans are good too, but they make the plate very beige.

[Peerie Maa]

It was excellent.
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[pkrone]

Cheesesteak and tots. Made the hoagie rolls and shaved the steak. It was awesome.

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[L.W. Baxter]

"gimme somma yer tots!"

[pkrone]

"gimme somma yer tots!"

No way!

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[pkrone]

But I'll share some Burgundy...

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[pkrone]

Late Valentine's dinner as my Valentine was out of town. Filet mignon with green peppercorn sauce with tartiflete and a nice Bordeaux. Epic.

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[Joe (SoCal)]

Pkrone, damn you got skills.

Oh and all you anti gas stove yobo's pay attention !

[pkrone]

Pkrone, damn you got skills.

Oh and all you anti gas stove yobo's pay attention !

Thanks Joe. My wife chased it with an awesome orange souffle.

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[Breakaway]

Didnt catch it. Didnt cook it. Sure was good.
Flash fried whole snapper. Yuca and rice.




Kevin




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[timber_cruiser]

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[timber_cruiser]

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Local seafood in Hoi An, Vietnam

[Lugs]

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Local seafood in Hoi An, Vietnam

I've got friends in Hoi An at the moment. Are you still there?

[David G]

Continuing to explore the Mediterranean Diet rubric. Tonight looks like it'll be Garlic Chicken with brown rice and a tossed salad. Trying to develop an array of tasty simple everyday more healthy recipes. Also picked up a couple # of chicken Italian Sausage y'day. Still thinking about what to do with 'em.

[timber_cruiser]

I've got friends in Hoi An at the moment. Are you still there?

Lugs, we spend the next few days here then heading south to Quang Ngai. Beautiful country!

[Tom Montgomery]

.
My brother made Shepard’s Pie. We are waiting for it to cool a bit before digging in.

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[Lugs]

Lugs, we spend the next few days here then heading south to Quang Ngai. Beautiful country!

Yes, I certainly enjoyed it. Marble Mountain got a bit of sweat out of me.


Meanwhile, back on topic, an American friend is back in Chiang Mai and had the ribs the other night. He'd posted from Argentina recently about having the best steak he'd ever had anywhere in the world (he travels a lot). He made the same comment about the ribs at our place. Hopefully, this doesn't run foul of self promotion rules... 'cause I sure ain't offering 'em for sale within many, many thousands of km of anyone on here.



Looks like he had the Carolina's sauce. My favourite is the Texan Tenders sauce... a mildly spicy one.

Incidentally, the kale is popular. I'm surprised that even I like it - its sauted in chilli and garlic.

[Lugs]

Big Fellow is that you?

Steak looks great! Are you still a prick?

Steak? That's a half rack of the best smoked pork ribs you'll ever see.

A prick? Hell yeah, I always have been, always will be a prick when it comes to dealing with bullies... online or face to face.

How goes it with you?

Bonus pic... this is a burger I developed - not on the menu yet, but those in the know ask for it.

The Texas Burger. I'm thinking of changing the buns, but these are it at the moment. The patty is 80/20 prime beef - we can buy much cheaper beef, but we don't. We spice it - using a secret herbs and spices mix of our own... and we smoke the patties. We glaze the patty during smoking, with our Texas Tenders sauce... more of which goes on the burger as it is served. I like it wet. So.. lettuce, tomato, jalapeno (we pickle our own)... our maple smoked bacon, onion and served with hand-cut fries. You won't eat a better burger... or one that takes longer to make. We vac-pac the patties to fix that latter problem.

I will add it to the menu when I do a better photo

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