What's Cooking?

[rps]

I am facing an awful cuisine problem tonight. Nancy made biscuits this last weekend, but the two of us cannot eat an entire batch. Some things cannot be made in designer size batches - ham and beans, spaghetti with meat sauce, chicken spaghetti, etc.

What to do with the best biscuits in the world before they grow too long in the tooth?

We dug through the freezer and found a turkey tender from March that badly needed using. That became the cornerstone for a turkey a la king to pour over the biscuits.

Oil to saute the tender, butter to cook the onion, carrot, sweet pepper, mushroom, sugar snaps, and garlic. Some flour to bind and chicken stock plus half and half. Now all ready to soak the torn apart biscuit.

Problem solved.

[ness]

I like that kinda food!

[ness]

Look what I found today Randy!

image.jpg

Heck, there's enough there for company......

[Chief Grey Bear]

Heck, there's enough there for company......

I bought 3.

[rps]

Bacon, pan roasted cauliflower, bread crumbs, herbs, and bow tie pasta.

[ness]

A nice strip steak, diced taters and Brussels sprouts.

Did the taters and sprouts in some salted water with a little butter, pepper. Let them simmer until the liquid was gone, then they fried a little in the remaining butter. There's probably a name for this technique (rps?). Kind of a braise, then a sauté to get some color. I overcooked the steak s little -- was shooting for medium rare. Oh well. Everything topped with a little brown butter with parsley.

[Terrierman]

We bought an Iowa beef. Grass fed organic finished Angus/Tarantaise cross. Butchered and hung 14 days at Oldfield processing. Picked it up yesterday and of course, went for filet first. Little things matter. Bacon wrapped and string tied, no toothpick. That way the bacon stays where it's supposed to. Ciabetta from the farmer's market this morning.

Got a little asparagus too.

Crushed garlic and arbequino EVOO and an heirloom tomato that actually tastes like it is supposed to. Both for the toasted bread.

Made pasta salad with red bell pepper, fresh garlic, Vidalia onion, pepperoni, zucchini, green olives, sliced kalamata olives, EVOO, red wine vinegar and merlot. It's a personal favorite

.HOT fire

Grill the steaks and toast the bread.

Toasty!

Finished product. It was good.

[Chief Grey Bear]

Holio Molio! That bread!!

[rps]

Yesterday I invited a walleye home for dinner. Nancy and I enjoyed his company.

Baked walleye with herbed and toasted bread crumbs, pan roasted root vegetables.

[rps]

These items will go into tonight's side dish for a grilled flank steak.