What's for dinner tonight ?

[Tips Up]

Fresh calamari appetizer followed by venison steaks topped with Chanterelles. Got a pic of the calamari but got sidetracked with the good eats after that.

 

[Cookie's Cutter]

We eat a lot of lamb.
Amazing protein. I don't think of it as gamey at all. I guess you could say the flavor is similar to white tail.

I call it beef with flavour. Sooo good!

 

[Dorman Point]

Grilled Korean-style flank steak on spring greens and roasted smashed parm potatoes.

 

[Chasin' Dreams]

Last couple days suppers.

 

[truthseeker]

that is a lot of meatballs, you must have lots of mouths to feed!

 

[truthseeker]

Was in the mood for a little Comfort Food last night.
So I popped a whole bone-in whitetail shoulder, taters and monster carrots into the clay baker.
2 hours @ 325 C.

Accompanied by a fine Merlot of course. It was melt in your mouth DELICIOUS!

Open Faced Sangies with the leftovers tonight.

Cheers

how do you like your clay baker? i’ve been considering one.

 

[IronNoggin]

how do you like your clay baker? i’ve been considering one.

I use it a LOT!
Really love the way it keeps meats very juicy and very tender.
Personally I will never be without one.

Cheers

 

[Chasin' Dreams]

that is a lot of meatballs, you must have lots of mouths to feed!

They are small 1 oz meatballs. Just two of us. Made enough for two suppers (26) plus vac packed and froze 52.

 

[IronNoggin]

Collected some rather monstrous Dungeness crabs yesterday:

Steamed those bad boys up in a white wine / garlic mixture.
Then served with Basmati rice and a Caesar salad.

YUMMY!!

 

[Rain City]

Classic charcoal grilled burgers last night. Felt like a summer picnic. Thank you Daylight Savings Time!

 

[Derby]

Did up a chicken tail salad for dinner....

 

[Doug]

We try to stop at Joe Fortes once a month while staying downtown Vancouver.
Their happy hour is 3 to 5 and is excellent
Sapporo, and other 16 oz beers $5, wine $1 oz, hard drink $5
Fresh oysters on ice and sauce $1.75 each (reg price $4.30) Oysters are $1.99 at Thrifty's. They must sell 1,000 at happy hour

If you are downtown Vancouver check out Joe Fortes for happy hour.

 

[kaelc]

Got to up our freezer clean out, for April 1. Ling cod curry with basmati rice tonight.

 

[Soup Knot Sea]

A couple jars of Pickled Prawns

 

[Squire]

A couple jars of Pickled Prawns


View attachment 125294View attachment 125295

Recipe?

 

[Soup Knot Sea]

Recipe?

Pickled Prawns

De-shell, de-vein, bring salt water to a gentle boil. Blanch the prawns for a minute and a half, then right into an ice bath. Let them cool down, drain, put the prawns in the fridge.

Then make the brine. In a pot put:

- 1 cup apple cider vinegar
- 1 cup white vinegar
- 2 cups water
- 2 tbsp sugar
- 1 tbsp kosher salt
- smashed garlic
- chilli flakes
- pepper corns
- juice of half a lemon
- 1 tbsp olive oil
- 4 bay leaves

Bring to just a boil for a minute, then remove from stove and let cool. I put it in a bowl and let it cool on the counter then put it in the fridge. I added half a jar of capers when I put it in the fridge. You want everything cold before you continue

Thinly slice a white onion and thinly slice the other half of the lemon. Chop some parsley. Layer the onion, lemon slices, prawns and parsley in the jars, then fill them up with the brine.

24-48 hours in the fridge. Then eat within 5-7 days. 75 prawns split between the two jars.

 

[IronNoggin]

Crab night again.

This time with Herb & Garlic Rice & Air Fried Spare gooses:

 

[IronNoggin]

Lamb night again.
Smoked the racks this time - turned out OK but just so. Unlikely to repeat.
Air Fried Spare Gooses and Home Made Pasta Sauce over 4 Cheese Pasta.
The Merlot was fine.

 

[Rain City]

Lamb night again.
Smoked the racks this time - turned out OK but just so. Unlikely to repeat.
Air Fried Spare Gooses and Home Made Pasta Sauce over 4 Cheese Pasta.
The Merlot was fine.

Too smokey or just dried out? I find low and slow to be detrimental to lean cuts.

 

[IronNoggin]

Too smokey or just dried out? I find low and slow to be detrimental to lean cuts.

Did not really care for the smoke flavor with lamb.
Wasn't over-smoked nor dry, simply that combo did not work so well for my palate.