rps

Saw a New York Times recipe and modified it to use the Brussels sprouts recipe I posted ages ago. http://www.ozarkrevenge.com/2018/09/early-fall-pasta-with-brussels-sprouts.html

Trying to use things in the refrigerator type of evening. Acorn squash/zucchini/tomato soup with half a baked potato dressed with smoked Gouda.

Sounds good! I tend to make thick, round loafs and that slows the interior cooking.

I have started a meatloaf that I will roast this evening. The recipe is here: http://www.ozarkrevenge.com/2016/10/not-your-mothers-meatloaf.html I will mustard paint rather than barbecue paint this time.

Sauteed Southwestern seasoned chicken thighs served with Sazon risotto and a fresh avocado salsa.

I keep an emergency stash of clams for exactly this purpose.

Odd one here, but very good. Slow cooker Greek lamb shanks with potatoes and a sun-dried tomato/Kalamata olive sauce.

Rare flatiron steak, broccoli, and red potatoes slathered in a compound butter that included chives, Worcestershire sauce, roasted garlic and a touch of lemon juice.

Not snoots.

Went fishing this morning. First time in 2 weeks. Did not go catching.

Cilantro and mint.

Good stuff guys! I made a spicy shrimp curry.

Oh my!

Fresh basil and a bit of smoked turkey underneath, cheese, mushroom and fresh tomato, garnish cheese.

Front toward the wake and either sitting or leaned tightly against the butt seat. I have been thinking about modifying one of those thigh braces fly fishermen use in river boats. Anyone know who where they sell those?

It is addicting, isn't it?

Posted this recipe before many pages ago.

Great stuff Chief!

Friday = Pizza Pesto with fresh and sun-dried tomato, mushroom, and fresh mozzarella.

The boneless shoulder was around 5 pounds. I did not sear the cooked shoulder. I steaked it and covered it with the potato kraut mix. If I were to sear, I would do it before I rubbed it with 5 spice and then seal it for the sous vide.

Like Ness, no picture on this. But I found it definitely worth sharing. 1. Coat a boneless pork shoulder in salt, pepper, and Chinese Five Spice. 2. Vacuum seal the pork and immerse it in a 145 degree sous vide bath. Leave it there 24 hours. 3. Before you remove the pork, saute a sliced onion until about half carmelized. Add two sliced Granny Smith apples, a half jar of sauerkraut (about two cups) with juices, and 10 baby red potatoes halved or quartered. Add enough chicken stock and beer to almost cover the mixture. Taste and add brown sugar or commercial grade maple syrup, salt, and pepper to taste. Simmer until fluid reduced by half. 4. Remove the pork from its bag and pour the juices into the potato mix. Taste and adjust the seasoning. 5. Slice the pork in half inch steaks and serve covered with the potato mix. BTW, the pork cook yields tender and juicy meat that barely requires a knife at the table.

The sweet and sour thing (gastrique) always works.

The manual told me that, but I did not have the foot control connected.

Smoked chicken with broccoli, cauliflower, and spinach casserole.