What's Cooking?

[Terrierman]

Quote

Thank you for this suggestion. I will start looking.

Pieriogi and a Brat require beer and plenty of it.  Ales will fill you up way too fast!  No need to suffer from bloating or to deprive the palate!

[Gavin]

Leftover pork loin tonight. Wifey put one of those sous vide gizmos under the tree, can't wait to play with it. Anybody ever mess with one?

[ness]

35 minutes ago, rps said:

Thank you for this suggestion. I will start looking.

 

Pilsner Urquell is a good suggestion. Medium hop bitterness and crisp flavor will go good with brats and fried pierogi. I would recommend you get it in cans rather than bottles. It seems especially susceptible to skunkiness from bottles.

[ness]

Didn't cook the main courses for Christmas or eve. Eve baby bro did a bacon-wrapped pork loin on the smoker. I did roasted potatoes and carrots. Butter/maple glaze on the carrots. Good old corn casserole too. Niblets, creamed corn, Jiffy corn muffin mix and sour cream. For dessert a ness family Christmas tradition going back more than 50 years -- my grandmother's date nut 'pudding'. Very moist, rich cake with dates, pecans and a butter/sugar/cream sauce. 

[Terrierman]

That's very much an English style pudding.  Looks very very nice indeed. 

I'm jealous!

[Johnsfolly]

Ness

Looks a lot like the sticky toffee pudding my wife makes. That's one of the recipes that we picked up when we lived in N Ireland. I'll have to get her to make it soon. 

We make pieriogi by the boil and then fry in butter method. We may add carmelized onions and nearly aways a dollop of sour cream.

[MOPanfisher]

Johnsfolly, I so want to see a pic and recipe for that sticky toffee pudding. 

[rps]

home made gyros tonight with a home made Tzatiki sauce.

[joeD]

Apparently not Gavin. 

 

 

 

 

 

[jpb2187]

For Christmas eve we had the family over. I made a pretty random assortment of food, but it was good. Buffalo Chicken Wontons, Smoked Ribs, and Scallops - 3 ways - champagne shallot butter, brown butter caper sauce, and garlic butter. 

Last night we had mexican at home, and man oh man were these good...

Fried tacos... For the filling I seasoned the chicken very heavily with salt, pepper, garlic powder, and chili powder. Seared it in a pan. Pulled apart the chicken and mix the chicken, leftover juice from the pan, and half can of refried black beans. Put the filling in a corn tortilla and deep fried for a bit, and fill with cheese right after they came out. Served with sour cream, homemade guac and salsa, shredded lettuce, and Jalapenos. MMM MMM MMM.