What's for dinner tonight ?

[kaelc]

Prawn Vietnamese rice wraps. Kids love them, I added making them to my latest video. These prawns were bigger, almost embarrassed at the size of the ones in my video.

 

[the force]

Prawn Vietnamese rice wraps. Kids love them, I added making them to my latest video. These prawns were bigger, almost embarrassed at the size of the ones in my video. View attachment 113673

The vid was great, quite enjoyed it Kael. Defn going to make these as well.

Tuna here tonight, repeat this a few more times and I’ll have the wife convinced to buy a tuna worthy boat!

 

[kaelc]

The vid was great, quite enjoyed it Kael. Defn going to make these as well.

Tuna here tonight, repeat this a few more times and I’ll have the wife convinced to buy a tuna worthy boat! View attachment 113680

Thanks boss! It is great to hear the feedback. What type of tuna? I still have a few vacuum packed pieces of albicore from a couple years back that might be best smoked. I had a weather window and a member invited me to buddy boat but I didn’t get it together in 2024. Hopefully with some work on the boat I’ll feel confident to go if we have good weather this year. Members and videos from down south have me itching to go for big tuna down south someday too!

 

[IronNoggin]

Stuffed Quail

Served up with stuffing obviously, butternut and a grand Merlot!

Cheers

 

[Loghauler]

Everything looks so good on this thread
All I got is this steak and potato garnished with pig

 

[Jamesonm]

Don't think my Lady thought I was serious when she called yesterday to inquire what was on the menu for din-din. Frogs Legs. Long pause then OK...

Had a few moments to kill when last over in Vancouver, so I stopped by my favorite Chinese grocers to pick up some quail. Right beside the birds were planks of Frog's Legs, so of course I latched onto a couple:

Did the usual flour egg wash and seasoned bread crumbs before leaping into a hot frying pan:

Got them nice & crispy on the outside, while tender and juicy inside. Served up with a cold German mixed veggie salad, and wild rice with chanterelles:

Accompanied by an excellent Cabernet Sauvignon / Merlot blend:

They are quite succulent! Close texture to chicken, but have their own delicate flavor. Happy I collected two planks worth as there will be another dinner like this one down the road...

Cheers

My dad would lose his ****. He used to catch frogs all the time back in ON.

 

[Jamesonm]

Brisket bark looks decent. About my 5th one on the smoker. Took it off around the 20 hour mark - it's still in the cooler wrapped in a towel while the wife and I drink wine and watch the world juniors.

 

[Derby]

Brisket Pho for dinner tonight

 

[dradons]

Thai inspired. Green curry arancini with coconut cream dip. Sweet and sour salmon with some cilantro and peanuts

 

[scott craven]

Sirloin and crab with wild rice

 

[IronNoggin]

Whe has a fine Merlot with Eggs Benny??

Me of course, when the Eggs Benny is for Din-Din!

 

[tubber]

We have a house, two solid pensions, enough savings, and no debt, but I still prefer a good pot roast to paying for prime rib.
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender

 

[Alex_c]

We have a house, two solid pensions, enough savings, and no debt, but I still prefer a good pot roast to paying for prime rib.
This is part of a brisket point.
Dry rubbed overnight, seared and pulled out of the pot, then onions, leeks, celery, garlic, and a bit of tomato paste go in. Throw in a 1/4 cup of flour, a bit of red wine, and then some beef broth, bring to a boil and put the meat back in.
Back in the convection oven at 240F for 3 hours, then 3 more at 195. Flipped it a couple times. Rested for an hour in the warmish lower oven while the baked spuds and brussels finished.
Fork tender
View attachment 113727View attachment 113728

Looks deadly, looks like the pup approves too