What's Cooking?

[rps]

Ham and tomato mac and cheese last night.

[Terrierman]

I have a goose breast cubed (roughly 1" cubes) and marinating in soy sauce, garlic, ginger and sugar right now.  A lot of garlic and ginger and enough sugar to taste salty/sweet.  Will flour and flash fry the cubes.  They will then go into cream of mushroom soup for a half hour or so, then on some brown rice.  Italian green beans for the side.  An old favorite from my waterfowling days.  Reprised thanks to grandson Tyler who with his buddies had a great day in the blind yesterday.

 

[Chief Grey Bear]

Cast iron pan seared wild duck over Cajun wild rice. 

Simple in preparation,  exquisitely complex  in flavor!

[Gavin]

Must go beef short ribs. Dicing meat for chili(5lbs Chuck, 1 lb pork shoulder).

[Gavin]

Chili meat chopped, webinar & cooking all day tomorrow.

[Mitch f]

I’m trying to make better side dishes now. I’ve always been the grill guy and let my wife or others make the sides. I made my first 2 dishes which were inspired by Fleming’s in St. Louis. Made their famous Au Gratin potatoes and their creamed spinach. They were easy to make and go great with a steak!   

[Johnsfolly]

Last weekend we picked up a bunch of thick beef shortribs at the Farmer's market in Allentown PA. We made them on Weds. Dredged them on flour seasoned with garlic and curry powders. Braised them for close to 4 hours in Modelo dark beer and beef stock with garlic, celery, carrots, and mushrooms. Served fork tender and were delicious.

Sat morning I decided on shortrib hash. I cooked some large chunks of onion until translucent them set aside. Microwaved some potatoes until slightly soft then sliced then cooked in a skillet with olive oil until browned and crispy. Set those aside. I browned the shortrib meat then added the onions back then minced garlic. S&P then put in potatoes. Topped with some sharp cheddar cheese and served with over easy eggs.

[Mitch f]

1 hour ago, Johnsfolly said:

Last weekend we picked up a bunch of thick beef shortribs at the Farmer's market in Allentown PA. We made them on Weds. Dredged them on flour seasoned with garlic and curry powders. Braised them for close to 4 hours in Modelo dark beer and beef stock with garlic, celery, carrots, and mushrooms. Served fork tender and were delicious.

Sat morning I decided on shortrib hash. I cooked some large chunks of onion until translucent them set aside. Microwaved some potatoes until slightly soft then sliced then cooked in a skillet with olive oil until browned and crispy. Set those aside. I browned the shortrib meat then added the onions back then minced garlic. S&P then put in potatoes. Topped with some sharp cheddar cheese and served with over easy eggs.

Man that looks great!

[ness]

On 12/15/2019 at 9:22 PM, Mitch f said:

I’m trying to make better side dishes now. I’ve always been the grill guy and let my wife or others make the sides. I made my first 2 dishes which were inspired by Fleming’s in St. Louis. Made their famous Au Gratin potatoes and their creamed spinach. They were easy to make and go great with a steak!   

Creamed spinach sounds interesting to me -- never had it. Can you share the recipe you used? I see some copycats out there, but if you've got a good one that would help.

[Mitch f]

11 hours ago, ness said:

Creamed spinach sounds interesting to me -- never had it. Can you share the recipe you used? I see some copycats out there, but if you've got a good one that would help.

Well I had to replace the shallots with diced onion and garlic. Why can I never find shallots at the grocery store? I must be looking in the wrong place.

I used this one: