nicnat
Well-Known Member
Stongs has very good meat, 45 day dry aged ribeye is cheaper than that and probably better. their meat dept is better than any butcher in my area imho.
What's for dinner tonight ?
- Thread starter scott craven
- Start date
tubber
Well-Known Member
We're not Catholic, but eating a feast of seven fishes sounded like a good plan for Christmas Eve. Shrimp cocktail, and clams, mussels, hali, scallops, Argentina prawns, and rehydrated Italian salt cod in the Cioppino. Bread recipe came from America's Test Kitchen show.
Not sure where to post this. Maybe in the Covid -19 thread or Merry Christmas thread. Fresh prawns, out of the garden carrots, brocollini, brussel sprouts, garlic mayo dip. Plain and simple and delicious.
We are so lucky to live here. Where else can you have this. The majority on this forum may have issues with Covid and how it's been handled but most of us are not suffering like others.
Those suffering are the young and not established, the elderly especially in senior homes, or those that have just been F'D over by life no fault of their own and a few others I've missed. Remember, we are all just one or two degrees from that happening to us.
In the Christmas spirit reach out to anyone you think may need that a little bit of help. Especially after Christmas
Merry Christmas and many fishes days in 2021
We are so lucky to live here. Where else can you have this. The majority on this forum may have issues with Covid and how it's been handled but most of us are not suffering like others.
Those suffering are the young and not established, the elderly especially in senior homes, or those that have just been F'D over by life no fault of their own and a few others I've missed. Remember, we are all just one or two degrees from that happening to us.
In the Christmas spirit reach out to anyone you think may need that a little bit of help. Especially after Christmas
Merry Christmas and many fishes days in 2021
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happy hooker
Crew Member
Now that looks amazing.... wowJust the wife and I this year for Christmas at home. Our Christmas Eve supper.
Roasted local farm raised chicken stuffed with my wife’s incredible home made stuffing. Along with again my wife’s home made Perogies. Half potato and cheese with bacon and half sauerkraut. All in a cream dill sauce.
happy hooker
Crew Member
How was the Wagyu?
happy hooker
Crew Member
Well said
Stizzla
Crew Member
Rib steak. Very nice! I made a couple last week. Super tender and full of juicy flavour. I do like porterhouses and tenderloin as well. Depends what mood I’m in. Look at the cap just falling off:
sasqman
Crew Member
That was said perfectly !
No big dinner party this year so turkey got a break. Organic chicken and vegetables from a local farm. Rubbed yesterday with my own seasoning mix and bbq’d tonight with applewood smoke. Got some leftovers that will use for chicken burrito tomorrow. Kids enjoyed the one with he spicy rub.
Merry Christmas everyone. Here’s to a healthy and joyous 2021.
Merry Christmas everyone. Here’s to a healthy and joyous 2021.
Corey_lax
Crew Member
It was unreal. So much marbling. It’s like a dessert. Jess couldn’t finish hers so I got more! Definitely not a steak that you could eat regularly or a huge steak haha
IronNoggin
Well-Known Member
Prawns, clams, Basmati & Asian salad last night.
Prepping the Duck for the hotbox now...
Merry Christmas One 7 All!
Nog
Prepping the Duck for the hotbox now...
Merry Christmas One 7 All!
Nog
sasqman
Crew Member
Favorite steak topping of all time!!!
Blue hcheese butter is a close 2nd though
walleyes
Crew Member
Too cool EFG.
wildmanyeah
Crew Member
casper5280
Crew Member
Did the same thing. Just got home from walking dog and delivered 3 meals to the widows in the hood. Shoveled their walks this morning with out their knowledge, so a little surprise for when the got up this today.
walleyes
Crew Member
Loving the meals coming through tonight people.
Ours actually started 9 days ago.
I purchased from my local butcher a 21 day aged Prime Rib. I then brought it home and wrapped it in cheese cloth and aged it in my spare fridge for another 9 days. Really came out nice and dry and a very nice aging aroma to it.
I pulled the roast out of the fridge at noon and rubbed it with an Olive oil and smashed fresh garlic with Rosemary rub let it sit at room temp until 4:00 pm. Then put a heavy cap of Kosher salt on the out side and into the oven at 450 for 20 min then down to 350 for the remainder.
Along with the roast we had garlic mashed with gravy made form the drippings.
Some of of may remember from last year some of our traditional dishes. For a salad we ate Paprika Bacon with onions and vinegar as well yesterday I made a platter of studinetz ( jellied pork hocks )
The roast was exceptional just a nice hint of the nutty age flavour and so tender, very happy with the effort.
The roast just out of the wrapping.
After the olive oil and garlic rub.
And our supper.
Ours actually started 9 days ago.
I purchased from my local butcher a 21 day aged Prime Rib. I then brought it home and wrapped it in cheese cloth and aged it in my spare fridge for another 9 days. Really came out nice and dry and a very nice aging aroma to it.
I pulled the roast out of the fridge at noon and rubbed it with an Olive oil and smashed fresh garlic with Rosemary rub let it sit at room temp until 4:00 pm. Then put a heavy cap of Kosher salt on the out side and into the oven at 450 for 20 min then down to 350 for the remainder.
Along with the roast we had garlic mashed with gravy made form the drippings.
Some of of may remember from last year some of our traditional dishes. For a salad we ate Paprika Bacon with onions and vinegar as well yesterday I made a platter of studinetz ( jellied pork hocks )
The roast was exceptional just a nice hint of the nutty age flavour and so tender, very happy with the effort.
The roast just out of the wrapping.
After the olive oil and garlic rub.
And our supper.
