What's Cooking?

[MOPanfisher]

Ness, we used to have versions of that too, don't remember any names for it though.  my favorite had soup bones and meat. I do love the flavor bones put into the soup, though I don't remember tapioca but assume it was to thicken the broth.

Well today a grocery store opened up in my small little town.  since my wife is gone tonight she first stopped by and picked up a couple of beautiful butterfly pork chops for mom and i. tenderize them a little and poured some leftover Italian dressing over them to marinate.  Found a head of cauliflower so chunked and into the big skillet to saute, steam, whatever you want to call it.  look through the cupboard for spices, hmm Cavenders, A1 garlic and herb perfect shake it on the cauliflower and cover the skillet with foil since I dont have a big enough lid.  the chops go onto the grill with a dash of famous Daves rib rub.  Will see how it comes out, heck it's pork and vegetables how bad can it be. not mentioned yet is the dipping sauce of ranch and bullseye bbq sauce, and thin slices of velveeta on top of the cauliflower.  overall.it was good, albeit underseasoned, still haven't got full taste back and mom doesn't do spicy, so I gotta improvise a little.

[rps]

Today I was puny, but managed to make it to the store. I picked up a pound of ground chuck and browned it in butter with onions, leek, sweet pepper, and carrot. I threw a quarter cup of flour in the skillet and a 2 Tablespoon glob of tomato paste. I cooked all of that to the leaving fond in the pan stage and added a quarter cup of wine. When that began to evaporate. I added 2 cups of beef base "stock." Wound up with a loose and tasty hamburger stew that went into a casserole dish. I used a trigger ice cream scoop to top the mixture with potato in the casserole pan. As I type, the makeshift shepherds pie is headed to a heavenly taste.

[MOPanfisher]

Tonight's episode of "what's on sale is what's for supper".  I found a large salmon fillet on clearance.  Add a box of quicky scalloped potatoes, and a handfull of asparagus.  I did a little knife work on the big beautiful salmon fillet, removing the skin, and shortening it to fit in the pan.  melted a stick of butter, squeezed a freshape lemon into it and added dill and garlic, mmm almost good enough to drink.  painted the mix onto the salmon, shook a little sat and pepper on it, then braved the cold wind to go out to the garden to grab a handful of fresh dill sprigs to lay on top of the fillets.  That is about the last thing that went right.  Had the quick taters on the stove and when they saw me go out to put the fillet on the grill they made their move with about half of the sauce escaping  onto the stove top.  and apparently it does wipe up easily, so there is a chore for later.  the asparagus was nice and tender on the tips but from about half way down very tough.  The salmon fillet came off just barely done or to me perfect.  a shake of s and p and was delicious.  Grandson inhaled it and the tender ends of the asparagus like he was starving.  Papa prepared and grandson approved meal.

[MOPanfisher]

Wow finally got it cleans up, didnt know there were that many places to the sauce to go.  now for the funnier part.  I was trying to do the ole "skillet flip" with the asparagus, since I can often do it well and it amuses the grandson.  Tonight I tried it, Spears of asparagus made their brake for freedom all across the stove.  well crap, then I hear a small voice behind "Uh oh papa".  turned around as he left the kitchen, the dog was still there, she looked at me as if to say, wow!  then turned an walked out too.  was too funny.

[rps]

The leftover mashed potatoes from Thursday's ahepard's pie became the crust for a broccoli, bacon, mushroom, and cheese quiche on Friday. That was a first attempt for me and I was pleased.

[MOPanfisher]

RPS, sounds good but I don't believe I have ever eaten a quiche, (real men don't eat quiche ya know) .

Lunch recipe for today, 1 flour tortilla, 3 tablespoons of marinara sauce, 6 pepperoni slices, and a handfull of mozzarella cheese.  few minutes in a skillet, serve with a side of dill pickles.  Grandson approved .

[Flysmallie]

I don't do quiche but Wrench's wife makes some that everyone raves about. 

[rps]

4 hours ago, MOPanfisher said:

RPS, sounds good but I don't believe I have ever eaten a quiche, (real men don't eat quiche ya know) .

Lunch recipe for today, 1 flour tortilla, 3 tablespoons of marinara sauce, 6 pepperoni slices, and a handfull of mozzarella cheese.  few minutes in a skillet, serve with a side of dill pickles.  Grandson approved .

Quiche is basically an unsweetened and firm egg custard. You mix eggs and egg yolks with some half and half, season it, and pour it over the material you have put in your pie shell. With a potato crust you wind up with the flavor of a loaded baked potato.

[rps]

Tonight will be a grilled steak, half a baked potato each, pan roasted cauliflower, and a small crunchy salad.Simple, straight forward, and satisfying.

[Gavin]

Grilling tonight too. Love my butcher and the char crust. These are just coming up to temp. Grilling in 20 or so.