What's Cooking?

[ness]

Last night: King crab legs, ceasar salad and a chocolate espresso panna cotta for dessert. This gave me a tummy ache. ?

Before:

After:

[rps]

I will start this post now and add pictures as things turn out.

I had several grilled zucchini left over from last night. I decided to grill an equal amount of Japanese eggplant and chill it. I will large dice them for dinner and I will chunk some farmers market tomato to mix with them. I will dress it as a salad and add some feta crumbles.

While I was at the farmers market I bought some flat iron steak from a local rancher selling there. Early this afternoon I seared it and added it to severely caramelized red onion and tomato paste, carrot, garlic, leek, and mushrooms in a slow cooker. I deglazed the skillet with a dry Spanish rioja and added that plus herbs and spices to the slow cooker as well. I added enough water to make sure everyone's feet stayed wet and turned the cooker to high. About an hour before serving, I will add baby Yukons to the pot roast.

At this point, it looks like this and has a definite sweetness to the broth.

[MOPanfisher]

Hmm, I had to make do with a big crock pot full of chicken enchiladas, one of my favorites.  Unfortunately my son took the large amount of leftovers back with him so he and his 2 room mates could eat them.  So lunch today was a good old fashioned grilled hot dog and Mac n cheese.  We have fewer leftovers around now that my son is in college, apparently we are now feeding 3 teenage boys instead of iust one.

[rps]

Just now, MOPanfisher said:

Hmm, I had to make do with a big crock pot full of chicken enchiladas, one of my favorites.  Unfortunately my son took the large amount of leftovers back with him so he and his 2 room mates could eat them.  So lunch today was a good old fashioned grilled hot dog and Mac n cheese.  We have fewer leftovers around now that my son is in college, apparently we are now feeding 3 teenage boys instead of iust one.

I found it amazing that one child could become four or five as soon as someone said Mom or Dad is cooking.

 

[ness]

The sandwich so nice I made it twice. ?

[MOPanfisher]

Well it still looks good the second time.  My son wasn't too bad with friends over, but my daughter having a friend over to watch scary movies often turned into up to 7 teenage girls spending the night.  All of whom professed to not be hungry until as I was making breakfast one of them decided she would have some of my vanilla/cinnamon french toast.  They then proceeded to consume an entire loaf of french toast.  Of course I remember college and living on leftovers until at least Tuesday after coming home for the weekend.  Just glad to have him home occasionally.

[Johnsfolly]

After our persimmons discussion I found this at our local Hyvee. A bit more expense than I would spend on a whim.

 

Talk about a pucker factor. I found this when I went our hunting this morning. May need to get Ham's expert opinion on this one, but sure looks like persimmon seeds in this scat. They can't possibly be ripe this time of the year.

[MOPanfisher]

Brush hogging I have found a few that were on broken branches etc. That had sort of ripened.    Not sure I have the nerve to try the persimmon spirits.

[Johnsfolly]

Here's what was for dinner. I bought four turkey thighs. I deboned three of them and rubbed the inside with chopped fresh sage, garlic, ginger, salt and pepper. I wrapped the thighs up with twine and coated them with a mixture of powdered sage and ginger. Then into a marinade of rice wine vinegar, soy sauce, and sesame oil. Let them marinade for 5 hours covered in the fridge. I cooked the thighs in a 400 deg oven for 30 minutes and turned and cooked until internal temp of 165 to 170 deg. I steeped jasmine tea in 2 1/2 cups of chicken stock. I used that to make rice. The other side dish were brussel sprouts following RPS' recipe that posted on this thread.

It turned out to be a really tasty meal. Had water, but this would have gone well with a dry white wine.

  

[rps]

4 minutes ago, Johnsfolly said:

Here's what was for dinner. I bought four turkey thighs. I deboned three of them and rubbed the inside with chopped fresh sage, garlic, ginger, salt and pepper. I wrapped the thighs up with twine and coated them with a mixture of powdered sage and ginger. Then into a marinade of rice wine vinegar, soy sauce, and sesame oil. Let them marinade for 5 hours covered in the fridge. I cooked the thighs in a 400 deg oven for 30 minutes and turned and cooked until internal temp of 165 to 170 deg. I steeped jasmine tea in 2 1/2 cups of chicken stock. I used that to make rice. The other side dish were brussel sprouts following RPS' recipe that posted on this thread.

It turned out to be a really tasty meal. Had water, but this would have gone well with a dry white wine.

  

Finest kind!