What's for dinner tonight ?
- Thread starter scott craven
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Chasin' Dreams
Well-Known Member
Apple wood smoked back ribs, potatoes, onion, garlic, peppers from the garden on the bbq, zucchini, cherry tomatoes, garlic, red onion, basil also from the garden cast iron sauteed, and salad with some ingredients from the garden and some bought with candied nuts, dates, raspberries, strawberries, sweet corn, red onion, feta cheese, sweet peas, cherry tomatoes lightly tossed in my wife's home made honey lime vinaigrette dressing. With orange creamsicle pie for desert. Trying to grow more and more foods we eat regularly at home now. Really enjoying growing the veggies, fruit and berries.
tubber
Well-Known Member
I went to Save-on to get a $3.49/lb whole brisket which is a smokin' deal. More on that once I decide what to do with it.
While there I spotted the english muffins beside the eggs.
Smoked kokanee Eggs Benny with grainy dijon Hollandaise. Homemade, homegrown boysenberry jam on the side. Don't grow them if you have access to free blackberries. They are just as prickly, with bigger, but fewer berries than wild.
While there I spotted the english muffins beside the eggs.
Smoked kokanee Eggs Benny with grainy dijon Hollandaise. Homemade, homegrown boysenberry jam on the side. Don't grow them if you have access to free blackberries. They are just as prickly, with bigger, but fewer berries than wild.
tubber
Well-Known Member
Did the flat side of the brisket on the gas grill on indirect heat with a smoke box for 6 hours and then 3 more in foil then one more of rest.
Was good and tender, but could be a little more moist. I need to get a real smoker that can do steady 225*F. And a better camera, but the 2011 Nokia won't die.
Was good and tender, but could be a little more moist. I need to get a real smoker that can do steady 225*F. And a better camera, but the 2011 Nokia won't die.
Gear'n'beer!
Well-Known Member
Brisket is a tough one.......you gotta go full brisket nerd. Don't be too tough (pun intended) on yourself.....looks great!
walleyes
Crew Member
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
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Rain City
Crew Member
Man that's my kind of meal! Stick to your reeeeibs.Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
Big Green Machine
Well-Known Member
Very nice, the cornmeal is grits on steroids!Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
sasqman
Crew Member
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
Looks so good!!
Reeltime
Well-Known Member
Great looking dishes, i really like the sauerkraut touch in the goulash, gonna give this a definite trySome hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )
Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.
This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.
Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
Chasin' Dreams
Well-Known Member
Not dinner but breakfast.
Honey Ale Dijon mustard mayo, 100% stone ground whole grain toast, shredded baby spinach from the garden, half a whole avocado, soft poached free range egg from our neighbor's chickens, hickory smoked bacon from a local farm, cracked black pepper, coarse sea salt.
Honey Ale Dijon mustard mayo, 100% stone ground whole grain toast, shredded baby spinach from the garden, half a whole avocado, soft poached free range egg from our neighbor's chickens, hickory smoked bacon from a local farm, cracked black pepper, coarse sea salt.
sasqman
Crew Member
Looks so good!!
Chasin' Dreams
Well-Known Member
The blueberry chocolate zucchini loaf i made last week were a hit so made a couple more for the family and also made a simple but delicious double smoked Spring salmon cream cheese dip.
sasqman
Crew Member
walleyes
Crew Member
Have to try the dip, looks great.
Chasin' Dreams
Well-Known Member
Some fusion cooking today for me and my daughter. Momma bear was out with her sister for some sun, supper and bevies and our other daughter was over at her boyfriends.
I love fresh cracked pepper, Italian food, and spicy Latin and Caribbean food so I was brainstorming what I could make that would combine some of those flavors while still making all the ingredients compliment each other. I decided to blend a couple Italian dishes then add some Mexican and Caribean spices and herbs to it. To calm the heat down for my daughter's portion I added more pasta broth, some lemon zest and a bit of agave to hers. (sweeteners kill heat pretty rapidly). Hers was still quite spicy and she gobbled it down
Love seeing my family enjoying my cooking. The two Italian dishes I used for inspiration are Pasta All'amatricana and Cacio Pepe. One is a mild, simple, savory dish with white wine, onions, Pancetta, olive oil, pasta broth and basil and the other is made with toasted and crushed pepper corns, pasta broth and Pecorino cheese. I kicked them both up a notch and combined the ingredients but used three kinds of Italian cheeses instead and added Hickory smoked Bacon to go with the Pancetta as well as adding shallots, more Italian fresh herbs and extra Caribean and mexican spice to it. Turned out amazing. A bit tricky getting the cheeses to blend with broth to combine into the sauce without them separating but it worked out well. Very delicious flavors that went very well together. I made my dish with 100% whole wheat pasta and made my daughter's with regular pasta.
I love fresh cracked pepper, Italian food, and spicy Latin and Caribbean food so I was brainstorming what I could make that would combine some of those flavors while still making all the ingredients compliment each other. I decided to blend a couple Italian dishes then add some Mexican and Caribean spices and herbs to it. To calm the heat down for my daughter's portion I added more pasta broth, some lemon zest and a bit of agave to hers. (sweeteners kill heat pretty rapidly). Hers was still quite spicy and she gobbled it down
Love seeing my family enjoying my cooking. The two Italian dishes I used for inspiration are Pasta All'amatricana and Cacio Pepe. One is a mild, simple, savory dish with white wine, onions, Pancetta, olive oil, pasta broth and basil and the other is made with toasted and crushed pepper corns, pasta broth and Pecorino cheese. I kicked them both up a notch and combined the ingredients but used three kinds of Italian cheeses instead and added Hickory smoked Bacon to go with the Pancetta as well as adding shallots, more Italian fresh herbs and extra Caribean and mexican spice to it. Turned out amazing. A bit tricky getting the cheeses to blend with broth to combine into the sauce without them separating but it worked out well. Very delicious flavors that went very well together. I made my dish with 100% whole wheat pasta and made my daughter's with regular pasta. Some of the ingredients prepped.
Toasting the peppercorns then they were crushed fine in a mortar and pestle.
The three Italian hard cheeses grated and combined.
Making the cheese sauce by adding pasta broth and heating gently till melted/combined.
Saute'ing the onion, shallots, pancetta, hickory smoked bacon and garlic in butter and olive oil to caramelize a bit.
Some of the fresh herbs, white wine, pasta broth, and cherry tomatoes are added then reduced to condense flavors.
After reduction for awhile under simmer more of the herbs and spices are added.
Then brought up to a light simmer again and the melted cheese blend is added.
My daughter's portion with regular pasta. Made my portion with whole wheat pasta.
ILHG
Crew Member
Tonight was ribeye steak sourced from a Saskatchewan Family farm about 3 hrs away. This beef was finished on wheat, molasses, oats and a bit of green feed. Itvwas butcherd at a small town shop with TLC. The crab was Tanner crab caught while in Rupert. The pasta,,,, well it was from Costco.. But the wine was from Ontario.
How Canadian is this fantastic supper. (Dont tell our politicans, we are not supposed to like anything from our neighboring provinces)
How Canadian is this fantastic supper. (Dont tell our politicans, we are not supposed to like anything from our neighboring provinces)
