What's Cooking?

[Terrierman]

St. Louis style spare ribs, cooked seasoned mixed greens and a baked potato.  MartyQ sauce will be involved.  So is Heineken.  I made a mop sauce that has enough white pepper in it to be about a 3 or maybe 4 on the spicy scale.  Nice flavor.  Patience will be a virtue today.

[rps]

Here in a bit, I will start a beef and broccoli stir fry.

Today I put the legs and thighs of the duck in the sous vide at 155 degrees to confit. They are due out tomorrow at 6:00 PM.  They will be Wednesday's dinner when browned.

Last night I put the roasted carcass with veg on the stove to make a stock. Today, I ran it through a fine sieve and reduced it. Right now, it is in the refrigerator turning into jelly. When I serve the confit duck, I will reduce the stock to a sauce/gravy.

So, the question becomes, what should I do Monday night?

EDIT:

No pictures, but the beef and broccoli stir fry was wonderful! Here is a lik to what we used as the base recipe. https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli

[rps]

Spicy shrimp curry.

[Johnsfolly]

No photos. Tonight was roasted herbed chicken legs. Paired that with crab and cheese stuffed portabella mushrooms.

[Terrierman]

A venison/brie cheeseburger and some marinated mushrooms.  And another one of those Heinekens.

I will advise you that a brie cheeseburger is a little on the messy side.

[ness]

Made a double batch of Irish cream to give as gifts.

This stuff is gooood. Hard to get every last drop out of the bucket, but I gave it a heck of a try.

Chicken, andouille and shrimp gumbo after the project was completed.

 

[Johnsfolly]

That Irish cream looks great Ness! So does the gumbo.

[BilletHead]

9 hours ago, ness said:

Made a double batch of Irish cream to give as gifts.

This stuff is gooood. Hard to get every last drop out of the bucket, but I gave it a heck of a try.

Chicken, andouille and shrimp gumbo after the project was completed.

 

           Love it Ness!

BilletHead

[MOPanfisher]

On 12/17/2018 at 7:50 PM, ness said:

Made a double batch of Irish cream to give as gifts.

This stuff is gooood. Hard to get every last drop out of the bucket, but I gave it a heck of a try.

Chicken, andouille and shrimp gumbo after the project was completed.

 

Heck with the Irish Cream you have me with the Gumbo.  I had a first for me today.  I knew I had a dr. Appt. Today in Spfld, and it was a very rare day that my wife was able to go anywhere with me so we me it almost a date day.  Decided we wanted to eat someplace new, and for no good reason I decided upon Vietnamese.  Ended up at a place on South Campbell called Hong Yen, and had a bowl of Pho placed in front of me.  It said bowl but dang what a big bowl.it was.  I chose a rare beef and meetball (their spelling), it was fabulous, broth was very good, the beef tender and delicious, lots of noodles and a pile of bean sprouts to add.  Never having eaten Pho before I can't say it was the best Pho ever made, but it was the best I have ever eaten.  Good enough I will be back.  No i didn't come close to eating the entire bowl either, I felt ashamed.

[rps]

6 hours ago, MOPanfisher said:

Heck with the Irish Cream you have me with the Gumbo.  I had a first for me today.  I knew I had a dr. Appt. Today in Spfld, and it was a very rare day that my wife was able to go anywhere with me so we me it almost a date day.  Decided we wanted to eat someplace new, and for no good reason I decided upon Vietnamese.  Ended up at a place on South Campbell called Hong Yen, and had a bowl of Pho placed in front of me.  It said bowl but dang what a big bowl.it was.  I chose a rare beef and meetball (their spelling), it was fabulous, broth was very good, the beef tender and delicious, lots of noodles and a pile of bean sprouts to add.  Never having eaten Pho before I can't say it was the best Pho ever made, but it was the best I have ever eaten.  Good enough I will be back.  No i didn't come close to eating the entire bowl either, I felt ashamed.

When in Tulsa visit the Ri Le restaurant.   Started nearly40 years ago in a former Tastee Freeze and now in its 4th location. The Pho and everything else are fantastic.