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[rps]

I roasted salmon several days back. Tonight I set out to use the part that remained. Onions, mushrooms, garlic, capers, olive oil, and the salmon joined some pasta. The salad received a homemade creamy peppercorn dressing.

 

[MOPanfisher]

Wish I have taken a moment to take a photo.  Supper was farm and freezer tonight.  Found the big walleye I had caught at Truman 2 years ago frozen in water in the freezer all of his 7lbs.  Brined it for an hour or so in salt, old bay and rosemary.  Put the chunks on a foil lined sheet cake pan painted with melted butter, garlic powder, a shot of lemon juice and some soul food seasoning.  While I was doing that and grilling my wife dragged out the big cast iron skillet, which doesn't get used much in summer, filled it with tayers, onions and garlic.  Dessert was the result of this mornings trip to the garden, picked 15 canteloupes.  My porch absolutely reeks so you know they are ripe and good.  Finished with some splashing in the pool with grandson.  Good summer evening.

[Johnsfolly]

35 minutes ago, rps said:

I roasted salmon several days back. Tonight I set out to use the part that remained. Onions, mushrooms, garlic, capers, olive oil, and the salmon joined some pasta. The salad received a homemade creamy peppercorn dressing.

 

Looks Good RPS!

[ness]

Well, my other pickle post was so well received I’ll share this. 5 pints of refrigerator pickles this morning. 

Gonna try fermented pickles with the remaining cukes. 

[rps]

I am getting ready to put a top sirloin steak in the sous vide. I will precook two Yukon gold potatoes before I turn them into Jacques Pepin potatoes for dinner. For the other side I will cook the chiffinade Brussels sprouts with bacon and pecans I have posted before.

The reason for my post this early in the day is the sauce I just made for the meat.

Whip 3/4 cup of whipping cream until thickened , but not peaking. Add 2 or more Tablespoons of prepared horseradish. Add a large pinch of salt.  Blend and add in a Tablespoon of gochujang sriracha. Taste and adjust.

I promise you will lick the plate after serving with steak or roast.

[ness]

My other two pickle posts were so well received I figgered I’d add this.  Gonna try fermented pickles. Salty brine with dill, garlic, dill seed, black peppercorns, and red pepper flakes.

All the stuff loaded into the crock:

Stones loaded in to keep the cukes submerged:

Now we wait a few weeks and see what we get.

[Terrierman]

My kitchen has smelled like a pickle factory - multi types of course-, a salsa factory, a tomato cannery, and a spaghetti sauce factory multi times over the last six weeks or so.  Right now it smells like a tomato relish factory.  What fun.

[snagged in outlet 3]

Cucumber salsa last night with blackened shrimp.  First time for the cuke salsa and it's very good.  Note to self.  try the jalapenos before putting them in......HOT ones this time around. 

[rps]

Since I had fresh walleye, the wife asked me to use some to make Fantastic Fish Pie - like a shepard's pie, but with fish. The recipe is here in this thread somewhere. Paired it with a simple salad garnished with avocado.

 

[rps]

Did a little different stir fry tonight.

http://www.ozarkrevenge.com/2018/08/sweet-sour-salty-spicy.html?spref=fb