ness Posted February 9, 2018 Author Share Posted February 9, 2018 I can see it without pimientos but I really like it with. John Link to comment Share on other sites More sharing options...
ness Posted February 9, 2018 Author Share Posted February 9, 2018 Here’s Ruby trying to digest lobster shells: BilletHead, grizwilson, fishinwrench and 1 other 3 1 John Link to comment Share on other sites More sharing options...
MOPanfisher Posted February 10, 2018 Share Posted February 10, 2018 Went full gourmet tonight. Turkey/roast beef sammich, cheetos, kosher dill pickles, and a few slices of Genoa salami just cause I like them. Beverage of choice was leftover unfinished Squirt and some Sprite to top it off. Dirty T shirt approved. ness, Johnsfolly and Chief Grey Bear 3 Link to comment Share on other sites More sharing options...
rps Posted February 10, 2018 Share Posted February 10, 2018 Small thick strip steak with twice baked broccoli potato and cucumber/tomato salad. MOPanfisher 1 Link to comment Share on other sites More sharing options...
Johnsfolly Posted February 11, 2018 Share Posted February 11, 2018 Haven't posted a meal in a while. this was a pot roast meal that I made prior to heading out East. Done this recipe before, but is always a good inspiration for the cold winter day. Can't beat braised meats. ness, rps, BilletHead and 1 other 4 Link to comment Share on other sites More sharing options...
Johnsfolly Posted February 11, 2018 Share Posted February 11, 2018 The reason for the pot roast was to set the stage for the scramble I made the next morning. Chopped onions, tomatoes, garlic, and the left over pot roast into similar sized chunks (except for the garlic). Cooked the meat in a little goose fat, added the onions and seasoned with garlic powder and a little smoked paprika. Once the onions were translucent, added and cooked the tomatoes. I beat five eggs with a bit of dried thyme and added to the mix. Let the eggs cooks a little bit added S&P then swiss cheese and served. rps and BilletHead 2 Link to comment Share on other sites More sharing options...
ness Posted February 11, 2018 Author Share Posted February 11, 2018 Looks good. Gonna braise a couple beef shanks myself tomorrow. Johnsfolly 1 John Link to comment Share on other sites More sharing options...
rps Posted February 11, 2018 Share Posted February 11, 2018 2 hours ago, ness said: Looks good. Gonna braise a couple beef shanks myself tomorrow. Show us more! Link to comment Share on other sites More sharing options...
ness Posted February 11, 2018 Author Share Posted February 11, 2018 8 hours ago, rps said: Show us more! Will do! John Link to comment Share on other sites More sharing options...
ness Posted February 12, 2018 Author Share Posted February 12, 2018 Pretty standard process. Shanks browned in Dutch oven then set aside. Followed with onion, parsnip, carrot for a few minutes then tomato paste until slightly browned. Red wine, consommé to deglaze and off to the oven for a few hours. Made some mashed taters to go along with it. BilletHead, Johnsfolly, MOPanfisher and 2 others 5 John Link to comment Share on other sites More sharing options...
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