What's Cooking?

[ness]

I can see it without pimientos but I really like it with. 

[ness]

Here’s Ruby trying to digest lobster shells:

[MOPanfisher]

Went full gourmet tonight.  Turkey/roast beef sammich, cheetos, kosher dill pickles, and a few slices of Genoa salami just cause I like them.  Beverage of choice was leftover unfinished Squirt and some Sprite to top it off.  Dirty T shirt approved.

[rps]

Small thick strip steak with twice baked broccoli potato and cucumber/tomato salad.

[Johnsfolly]

Haven't posted a meal in a while. this was a pot roast meal that I made prior to heading out East. Done this recipe before, but is always a good inspiration for the cold winter day. Can't beat braised meats.

[Johnsfolly]

The reason for the pot roast was to set the stage for the scramble I made the next morning.

Chopped onions, tomatoes, garlic, and the left over pot roast into similar sized chunks (except for the garlic).

Cooked the meat in a little goose fat, added the onions and seasoned with garlic powder and a little smoked paprika. Once the onions were translucent, added and cooked the tomatoes. I beat five eggs with a bit of dried thyme and added to the mix.

Let the eggs cooks a little bit added S&P then swiss cheese and served.

[ness]

Looks good. Gonna braise a couple beef shanks myself tomorrow. 

[rps]

2 hours ago, ness said:

Looks good. Gonna braise a couple beef shanks myself tomorrow. 

Show us more!

 

[ness]

8 hours ago, rps said:

Show us more!

 

Will do!

[ness]

Pretty standard process. Shanks browned in Dutch oven then set aside. Followed with onion, parsnip, carrot for a few minutes then tomato paste until slightly browned. Red wine, consommé to deglaze and off to the oven for a few hours. 

Made some mashed taters to go along with it.