Chicken fried venison.
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Traditional norwegian pre-christmas dinner called Mølje.
Made of flatbread soaked in porkbroth.
served with xmasbeer and aquavit.
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Amazingly, we are still harvesting tomatoes from the garden. That means more fresh tomato recipes like this linguine with shrimp sauce (sugo di gamberi), one of our favorites.
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Last edited by ItsAllGoneToTheDogs; December 10, 2023, 11:15 AM.Comment
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Seared scallops from Lummi. Just salt and pepper. They were delicious. I will order from these guys again. Risotto made with shrimp stock. Roasted cremini mushrooms and sautéed spinach. an obscene portion of risotto, but we love risotto 🤤
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2 Pints of Butter Based Mayonnaise
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Cobra Chicken (canadia goose) breast pastramiComment
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Dutch Oven Mississippi Pot Roast!
Pot Roast is the perfect Sunday meal esp when it’s a rainy one. After checking out Matt Price’s version from “Mr. Make It Happen”, I decided to give his a go. Sunday comfort food DELICIOUSNESS!Attached FilesComment
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Thank you Clawbear57 Ever had Mississippi Pot Roast? It’s so good!
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Smoked Chex MixComment
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I made gboss kofta kebabs again. I got some better, broader skewers and that really helped. Did lose half a kebab onto the coal, but retrieved it and it was fine. They came out really really well.
Cooked on the akorn Jr on the front porch on account of rain.
Recipe thread:
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Parts for mt kettle next week, stay tuned.
Tonight, Sausage and Eggs
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Thanks for sharing the progress on your journey, SammyJ . I've been on keto at a variety of points in the last 13 years (we were doing it when it was still a fringe idea with little data) and always enjoy what you share here. I'm sure your triglycerides are down, however I'm curious about your other cholesterol markers. It's nice to put a voice with a face. 😃
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I made broccoli cheddar soup today, based on this recipe:
I have no pictures of the making, as I was way too busy. But here is what I did differently than the original:- Tripled the recipe, with three fresh broccoli heads (stalk and all)
- I used 2 parts 'medium cheddar', whatever that means, and 1 part sharp cheddar
- I omitted the potato and added a 1/4 cup of masa harina to thicken
- About 6 tbsp of fish sauce
- Minor's low-sodium chicken base instead of broth, as I get more flavor control
- 3 cups of diced onions (roughly equivalent to 1 large and 1 small, or 3 medium onions); I like more precise measure
- I split the batch into my large and small pressure cookers, and cooked for 10 minutes on high, quick release
- I reserved one third of the soup to make it chunkier
- I used my immersion blender to pulverize the broccoli in the other two thirds; I picked up a clearance immersion blender a month ago and now have multiple use-cases for it
- Instead of whisking in the cheese, I tried the immersion blender; perfecto! It was blended in within 15 seconds.
A+ for this one. It was missing 'something', though I forgot that soup gets better after sitting for a while. Fish sauce was a late add and I also added one tbsp of Minor's low-sodium chicken base. That did the trick. Doing a triple batch was insane and it took me one The LEGO Movie to complete, as I put in on for background noise and was finished cooking when the credits rolled.
I'll freeze the surplus. Two postscripts:
1. I tried to vacuum seal my soup in my new chamber sealer and it kind of blew up on the chamber. So I learned how to clean the inside really well, but also found that soups and liquids that have been 'whisked' should be flash frozen first, or at least allowed to cool. I filled bags and they are chilling in the freezer and will zap them closed later tonight.
2. My DD, a teenager, was arguing with me yesterday about how she hates soup, even though she's only tried a couple types, and never mine. Sure enough, I ask her to try it today, since she loves cheddar on broccoli. She asked if I made stew (lol), but no, I made soup. She took a clean spoon and tasted from the pot, then came back a minute later with another clean spoon, had another taste, flipped to the flat end and took another taste, and finally, just ladled herself a bowl. I told her to throw some croutons in there and she was like a cat in catnip.
🤣🤣🤣🤣🤣
Teenagers... sheesh.
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Took a couple of pounds of the flat from yesterday's brisket and chunked it up to make chili today. One Carroll Shelby seasoning packet, 1/2 tsp red chile powder, 1/4 cup roasted Hatch green chile, two cans of diced tomatoes, 12oz/350ml tomato sauce, about 4 cups/1L water, and a can of dark red kidney beans near the end. Got everything but the beans mixed up in a large Dutch oven on the stovetop and simmered 15 minutes, then into the oven at 250F/120C for about five hours, stirring every 30-40 minutes, and added the beans on the last stir. It was fantastic, with a very rich and robust flavor from the smoky, barky brisket. Dressed up with some shredded cheese and (light) sour cream, delivered on white corn Scoops with pinkies properly elevated.
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DaveD and I were thinking alike tonight: When the weather turns cold, it is time for chili!
Today I made Chili Colorado, a variation on traditional Texas Red. (The 'Colorado' refers to 'with color' rather than the State.)
For the beef, I used two Prime beef shoulder roasts. I have never used shoulder roasts before, always using chuck roasts; however, these were significantly cheaper than the Prime chuck roasts at HEB and while they had roughly the same intramuscular fat as the chucks, had significantly less intermuscular fat, namely that huge fat seam that runs through most chuck roasts.
I dry-brined them for a day and half with Meat Church / Matt Pittman's Holy Cow rub, my favorite commercial beef rub.
This morning, I got them going on the PBC with some hickory chunks. (Wow, it is hard to light fire starters when the wind is gusting to 30 mph!) The PBC ran a little hot (300-315 F) as the wind was blowing right in the vent holes. I let the roasts go to 155 F and checked the bark. It wasn't quite where I wanted it, so I let them go to 170 F and the bark was perfect. (My test is can I scape off any bark with a light touch.)
While the roasts rested and cooled, I prepped the rest of the chili. I make this with a combination of pasilla, guajillo, and New Mexico dried chiles.
Once those are rehydrated, they join a can of Muir Glen fire-roasted crushed tomatoes and two cups of beef stock in a blender and get pureed. (Hint: Do not inhale deeply after opening.)
Yes, it really is that red.
I then cubed up the beef. I really like these shoulder roasts! No large veins of fat to cut around and very beefy in flavor. Decently tender at 170 F, as well. They are a little drier than chuck roasts, but for chili, I don't care...they're going to be swimming in a braise for the entire afternoon.
And, it was an effort not to eat the beef as I was cubing it, although I snacked on a few "burnt ends."
Next, in a large dutch oven, soften a diced onion, and then lightly fry 5-6 minced cloves of garlic. After that, dump in the chile puree, the beef, some cumin and Mexican oregano, and two more cups of beef stock. Simmer for three full hours.
Here we are at the start.
And after three hours.
I also made homemade cornbread, using a Joshua Wiseman recipe (https://www.joshuaweissman.com/post/homemade-cornbread). It is incredibly easy and gets a unique flavor from using browned butter infused with fresh sage and thyme.
Here we are in the cast iron pan about to go in the Chimp.
...and after 25 minutes at 400 F.
Here we are all plated up!
It's very good. Spicy without being too spicy. Tender and flavorful beef. And the best cornbread I have ever made.
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Fresh off the pizza bianca, kids asked for a focaccia so decided to make a sourdough focaccia. Sort of merged a bunch of recipes I found online. This one was slightly more than 85% hydration (main dough was 85% and sourdough starter is 100% and in bakers % was 30% but don’t feel like doing too much math right now to get final hydration!).
Turned out great and much lower maintenance than a regular loaf, perfect for a busy weekend.
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