kvetcha
Chet Hanks' Filmography Buff
Oklahoma onion burgers are amazing
Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
tvham
Well-Known Member
Agreed! Such a step up from regular smash burgers.
Made a pot roast today
YoHabloEspanol
Well-Known Member
Got some pizza for dinner. Half blue cheese and onions, half garlic shrimp. Washing it down with sangria.
Scallops over butternut squash risotto.
sahomerrocks
Well-Known Member
Steak au poivre for my anniversary this weekend with frites and roasted mushrooms
Tonight, made the leftovers into steak sandwiches. Chopped the mushrooms up with the rest of the steak. The layers are as such:
French bread
Low moisture mozz I keep in the fridge for sheet pan pizza
Drizzle of au poivre sauce
Steak and mushroom mixture
Leftover caramelized onions from perogies
mayonnaise
French bread
Wrapped in foil and pressed in the oven until everything was warm and melted and served with more au poivre sauce for dipping.
Tonight, made the leftovers into steak sandwiches. Chopped the mushrooms up with the rest of the steak. The layers are as such:
French bread
Low moisture mozz I keep in the fridge for sheet pan pizza
Drizzle of au poivre sauce
Steak and mushroom mixture
Leftover caramelized onions from perogies
mayonnaise
French bread
Wrapped in foil and pressed in the oven until everything was warm and melted and served with more au poivre sauce for dipping.
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YoHabloEspanol
Well-Known Member
That looks amazing!
Happy anniversary!
Meatloaf with a cranberry chipotle glaze. Sweet potatoes with an chipotle kick and Brussels sprouts.
The sauce on the sweet potatoes is butter, shallots, flour, Dijon mustard and chicken stock.
cul8er
Well-Known Member
Thanksgiving in the US. Pie is a must have in our household.
Pumpkin pie on the left.
Bourbon, Chocolate, Pecan on the right.
Both have crusts made with vodka instead of water. It makes the crust so much more flaky and delicious! Most of the alcohol will boil off, hahaha.
Pumpkin pie on the left.
Bourbon, Chocolate, Pecan on the right.
Both have crusts made with vodka instead of water. It makes the crust so much more flaky and delicious! Most of the alcohol will boil off, hahaha.
LeeVing
Well-Known Member
Did some prep cooking early this morning.
Had to cook down some celery and onions, brown sausage, and bake cornbread....all to make some cornbread stuffing later.
Once the sun comes up I need to clean the smoker...haven't used it in some time.
Then I'll get the turkey breast smoking for a few hours.
Had to cook down some celery and onions, brown sausage, and bake cornbread....all to make some cornbread stuffing later.
Once the sun comes up I need to clean the smoker...haven't used it in some time.
Then I'll get the turkey breast smoking for a few hours.
kvetcha
Chet Hanks' Filmography Buff
feed meJollof rice, fried plantain, chicken, and veggies
LeeVing
Well-Known Member
The smoked turkey turned out great, plenty of leftovers.
Thanksgiving last year was a bust - my wife had to fly back to Illinois as my in-laws weren't doing well health wise. My father-in-law past away and my mother-in-law was having some mental health issues. So she was out of state for about 2 weeks over Thanksgiving cleaning their house and getting her mom into an assisted living place.
We were both hesitant about planning anything this year, but her mom is doing a lot better in the assisted living place she's at now. She was diagnosed w/ dementia, but they don't think it's that anymore and more of a med issue, her bipolar, and just being kind of a shut-in for a few years. She's much more active where she's at now than she was in her own house.
It was very nice having my wife here for Thanksgiving - and she was able to have my smoked turkey this year. I smoked it last year for the first time, but my daughter and I ate the whole breast while she was gone. I only smoked it because we had it thawing in the fridge already, so I had to cook it...I didn't really do a whole meal.
Anyway...I think I'm gonna have some pie.
kvetcha
Chet Hanks' Filmography Buff
Found a big ol (2.2lb) soup bone in the freezer, and remembered that I had a frozen rotisserie chicken carcass buried in there too. So….pho time.
I used the quirky NYT Cooking Instant Pot recipe (apple??) with a few tweaks (blanched the meat and bones, blackened the ginger and onion under the broiler). Actually turned out beautifully after a healthy round of seasoning. One of the better batches of pho I’ve made, actually.
I used the quirky NYT Cooking Instant Pot recipe (apple??) with a few tweaks (blanched the meat and bones, blackened the ginger and onion under the broiler). Actually turned out beautifully after a healthy round of seasoning. One of the better batches of pho I’ve made, actually.
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YoHabloEspanol
Well-Known Member
¡Empanadas for tonight! Or if you prefer Jim Gaffigan's version: Caliente Pocket.
Right side is a Salteña. A regional empanada from Salta, Argentina. Inside is a beef stew with potatoes, green peas, black olives, and half a boiled egg. The dough is made with sweet pumpkin.
Left side is a Chilena. Typical empanada from Chile. Inside is also a beef stew with onions, black olives raisins, and a boiled egg. Dough is just regular flour.
Paired with an argentinean Malbec.
Right side is a Salteña. A regional empanada from Salta, Argentina. Inside is a beef stew with potatoes, green peas, black olives, and half a boiled egg. The dough is made with sweet pumpkin.
Left side is a Chilena. Typical empanada from Chile. Inside is also a beef stew with onions, black olives raisins, and a boiled egg. Dough is just regular flour.
Paired with an argentinean Malbec.
Tyr
Well-Known Member
Don’t mind me, just some killer food I’ve been eating the past week or two.
This is, by far, the best BBQ shrimp I’ve had yet in New Orleans. Flavor bomb
Steamed veggie dumplings from The Dumpling Lady!
Some seafood paella from Besame
Aaaand some very aromatic scallops from Le Chat Noir
This is, by far, the best BBQ shrimp I’ve had yet in New Orleans. Flavor bomb
Steamed veggie dumplings from The Dumpling Lady!
Some seafood paella from Besame
Aaaand some very aromatic scallops from Le Chat Noir