Picture Thread: What's For Dinner? - Page 103

mthomas58 · 01-11-2016, 03:38 PM

Replicated the famous fried shrimp from O'Steen's Restaurant in St Augustine Fl as featured on the Food Network several years ago. Breaded in cracker meal. Incredible!

mthomas58 · 01-11-2016, 03:51 PM

Prime filet (sorry again.....pics wonky .....not uploading properly....others seem to be having the same problem .....what's the problem?)

With this Bad Boy!

Like butter!

Shaun @ Tru6 · 01-11-2016, 04:02 PM

Two mini pizzas using Afghan naan for the crust. One was caramelized onion in schmalz with dill, spread the bread with chevre then added onion dill with drops of chevre and baked on a pizza stone at 400F for 15 minutes. It was wonderful, only could have been better with a flaky tart crust.

Second was a basic marinara with roasted tomatoes and garlic with drops of chevre. This would have benefited greatly from a little basil chiffonade. Drizzled some olive oil midway through and that was nice.

The bread was made in Quebec of all places. It was fairly puffy for a flatbread yielding a nice crisp bottom crust and soft top crust that worked well for these.

jyl · jyl's Garage

Beautiful!

Yesterday I tried to scientifically compare the pressure cooker to the slow cooker. Made two identical pork shoulder pot roasts. Unfortunately I didn't consider that the PC dish would be fine before the SC dish, and that in the intervening time my son would eat most of the PC roast, leaving only dregs to compare with the SC roast. Well, have to repeat that experiment.

Here's the SC version.

Today I am making demi glace. Sort of. Okay, not close. But it will still be useful. Well, not really.

Started yesterday with about 10 lb of meaty beef bones and a bunch of veg. Roasted. Put in my biggest stock pot of water (about 5 gal water), and simmered 8 hours. Strained, defatted, added a bottle of wine and shallots, and am reducing. But I need to make some pork short ribs, so I added them to the simmering stock. I figure I'll cook the ribs and flavor the stock at the same time. Later tonight the ribs will get fished out and roasted to finish. And hopefully the stock will be reduced to about 1 qt and go into the freezer in ice cubes.

Outback Porsche · 01-12-2016, 01:03 AM

Bangers and mash

Rusty Heap · Rusty Heap's Garage

My latest creation...........a Chicken Breast sausage stuffed meat flap Pita Pocket.

Sometime we can get super thick chicken breasts, I slice them open like a Pita Pocket, but leave it hinged like a book on three sides.

rub spice rub inside and out.

fry up a couple handfuls bulk ground Italian sausage with diced celery and onions and mushrooms.....

stuff it into the Breast Pocket, put handful of raw celery/mushrooms on top.

Prop the Pita breast vertical in a ~350 oven pyrex pan for an hour.

cheese and croutons on top the last 20 minutes.

so super moist with the sweating raw celery and mushrooms on top during the cook, then crispy croutons crusted stuffing crunch finish.

Cooks very quick as it's just a thin chicken breast.

burp.

Rusty Heap · Rusty Heap's Garage

TimT · 01-14-2016, 01:52 PM

Wasn't sure where to post this...

I got a few good chuckles from the girls reactions though...

Rusty Heap · Rusty Heap's Garage

The other night for dinner I couldn't decided between a Beer Can Chicken, or a huge rack of pork ribs..........then heck decided as long as the BBQ was going to be lit for 2-3 hours, might as well do both.

Made for almost a full week of meals for the Wife and I.

Indirect heat ~225 degrees, and even some sweet potato fries on the back side. Heavy Pecan smoke

Ribs were Asian 5-spice with heavy coarse ground pepper, then simple pure soy sauce drizzled coating several times through the cook. The salty soy seemed to break down the rib meat into double-tender melt in the mouth tonguegasms. Almost like a light brine. New Technique I'll be doing again, Wife says best ribs ever, which is saying a LOT for how much I BBQ.