What's Cooking?

[snagged in outlet 3]

Blackened cat. 

[snagged in outlet 3]

A side note to the cat.  As all good hillbilly's I cook fish in the garage.  Well I brought the fish in and forgot to turn the burner off.  45 minutes later after dinner (which was awesome) I walk out and find my ceramic skillet burnt to a crisp.  Let it cool and tossed it.  Now I need another ceramic skillet.

[MOPanfisher]

Whew, glad such a thing has never happened to me.

[ness]

Linguine with clams, part deux. Single serving, pretty much what I did last time but with a couple tweaks. So, oil, shallot, onion, parsley, thyme and red pepper flakes sautéed. Added garlic, then white wine and reduced. Added clams and juice, butter and pasta. Ratio of sauce to pasta was higher and really made it better.  Dressed with evoo. Good stuff, easy too. 

[Gavin]

Looks good! At the restaurant we added an ounce or two of béchamel to the white clam sauce. It gives the sauce enough body to stick to the noodles without getting too heavy.

 

[Gavin]

Would go with cast iron instead of ceramic. You cant kill it.

 

[Flysmallie]

It's just taters but the setting was amazing. So was the smoked meatloaf that somebody brought along.

Wish I would have taken a picture of the dutch oven peach cobbler. It was a winner. 

[Mitch f]

17 hours ago, ness said:

Linguine with clams, part deux. Single serving, pretty much what I did last time but with a couple tweaks. So, oil, shallot, onion, parsley, thyme and red pepper flakes sautéed. Added garlic, then white wine and reduced. Added clams and juice, butter and pasta. Ratio of sauce to pasta was higher and really made it better.  Dressed with evoo. Good stuff, easy too. 

 Needs a ton more cilantro! 😂

[MOPanfisher]

2 hours ago, Flysmallie said:

It's just taters but the setting was amazing. So was the smoked meatloaf that somebody brought along.

Wish I would have taken a picture of the dutch oven peach cobbler. It was a winner. 

Now that is my kind of dinner.

[MOPanfisher]

19 hours ago, ness said:

Linguine with clams, part deux. Single serving, pretty much what I did last time but with a couple tweaks. So, oil, shallot, onion, parsley, thyme and red pepper flakes sautéed. Added garlic, then white wine and reduced. Added clams and juice, butter and pasta. Ratio of sauce to pasta was higher and really made it better.  Dressed with evoo. Good stuff, easy too. 

Dang, clams, linguini, cilantro, bechemel sauce, I am dying.  I had a bagel for lunch.  I swear I can smell that plate right now.