Whats cookin

https://topsecretrecipes.com/foodhackerblog/portillos-italian-beef/

Tasteofchicago.com.  You can get the Chicago dogs and pizza too.  Easy to make and they are incredible.  

Where do you get a sandwhich kit???

Switching it up this morning for breakfast - a little eggs benedict

Chicago's legendary Portillo's Italian beef sandwich kit.  Delicious.  Give them a try.c

Coming to this party waaaaaaay late, but early on you guys were discussing meatloaf....amateurs....

until youve stuffed it with ham and cheeses and wrapped it in bacon and slathered it in a good thick, smokey, preferably homemade, barbecue sauce, you havent lived!

keavdog

Here's a real easy one.  Bell peppers, onions and sausage.  I like to use Aidells Artichocke and Garlic Chicken for this but pick your poison.  Put a good sear on the sausage and then dump a cup of water in the pan and cover to steam them up to heat.  My wife does the peppers and onions in a cast iron skillet - she just seems to have a knack at getting them perfectly done.   You want them softened a bit, but still with a bite and a bit of char.  I don't ask her how she does it, she just does it.  It's a great meal, takes about 20 minutes - and if you have a soft roll to fill it gets even better. 

 

 

My wife is chief nut toaster in the kitchen. I just set off the smoke alarm.

Bill

Bish

Bill, thats an interesting looking Chicken Tikka Masala, unusual colour and intersting you don't have rice with it.

Did you guys know thats its generally excepted that this dish was invented in the UK. Its most commonly believed to have come from Glasgow. The masala sauce was created and added to an existing Indian Dish, which is dry, to more suit the British palet.

So, when your eating a CTM, your not eating Indian, your eating British . Though we like you tell ourselves it's an Indian, more exotic.

Now this is how you serve it.

 

Bill

Good eating:)

maybe when I get my shed roof bill paid, I can load up at the grocery!

updated all my kitchenware to stainless and cast iron,...lol

Here's a real easy one.  Bell peppers, onions and sausage.  I like to use Aidells Artichocke and Garlic Chicken for this but pick your poison.  Put a good sear on the sausage and then dump a cup of water in the pan and cover to steam them up to heat.  My wife does the peppers and onions in a cast iron skillet - she just seems to have a knack at getting them perfectly done.   You want them softened a bit, but still with a bite and a bit of char.  I don't ask her how she does it, she just does it.  It's a great meal, takes about 20 minutes - and if you have a soft roll to fill it gets even better. 

Bish,

I had chicken tika marsala while visiting England in 2015, and it was tasty!

I hope everyone's Thanksgiving weekend went well.  I made the turkey for just me and my sis this year due to the COVID thing.

It was unusual that the Jeff Bezos mind control download antenna popped out this time - it normally never does.  My IT friend told me that the supermarket scanners cannot detect it because the turkey is not programmed until it is in your oven.  It was on the Internet, so it MUST be true! 

I also made some sides, including twice baked potaotes and candied yams.

The stuffing is Stove Top, the gravy is instant, and the cranberries came out of a can.  I have to save time somewhere!

Sis baked a rum pecan pie and made a casserole with beans, asparagus and shiitake mushrooms.  Sorry, no photos of the last one - it's all gone already.  

Bill, thats an interesting looking Chicken Tikka Masala, unusual colour and intersting you don't have rice with it.

Did you guys know thats its generally excepted that this dish was invented in the UK. Its most commonly believed to have come from Glasgow. The masala sauce was created and added to an existing Indian Dish, which is dry, to more suit the British palet.

So, when your eating a CTM, your not eating Indian, your eating British . Though we like you tell ourselves it's an Indian, more exotic.

Now this is how you serve it.

Post Thanksgiving tradition:

Deposit carcass in to large pot, add a little herbs, spices, and secret stuff, crank up the heat and bring to a boil then lower to a high simmer for a couple of hours. Remove from heat and toss into the frig over night. This morning I deboned everything and added a bit more flavor and some leftover rice. This afternoon will bring some awesome turkey soup.

Looky Here!

      Have any of you heard of Osmosis? Thanks, I just gained ten pounds after trying so hard to lose it. LOL.LOL. Great looking food for sure.

keavdog

I love Indian food.  We do a great yellow curry we learned at Sur La Table and I did a Chicken Tikka Masala that was great, but question the amount of ghee :).  I'd love the recipe for the naan recipe if you're willing.

 

https://www.allrecipes.com/recipe/14565/naan/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-recipe&utm_content=20201121

https://www.allrecipes.com/recipe/240337/easy-slow-cooker-chicken-tikka-masala/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-recipe&utm_content=20201121

 https://www.modernhoney.com/coconut-cauliflower-curry/

Bill

I love Indian food.  We do a great yellow curry we learned at Sur La Table and I did a Chicken Tikka Masala that was great, but question the amount of ghee :).  I'd love the recipe for the naan recipe if you're willing.

Wonderful, people!

We cooked Indian food last night.

Naan in my skillet:

cauliflower coconut curry on the stove top:

Chicken Tikka Masala in the slow cooker:

Plated:

Please keep posting!

Bill

Not the Forum post I should've clicked on when I am trying to lose 10lbs. Everything looks delish! I just had a bowl of cereal and an apple.

That would work with ruffed or blue grouse as well.

Okay, so stepping back a few posts, I did the slow cooked dove breasts. In the crock pot I put one can of Campbell's condensed mushroom soup with one can of water. To that I added a dollop of roast chicken flavored 'Better Than Bouillon', and then cranked it up. Once warm, I added four full breasts. I let it go for about three hours and then lowered the temp to low and continued for another 2.5 hours. At that point, the *** meat almost literally fell off the ribs and breastbone. I served it on wild rice with a glass of blush. Voila!

so i threw together some stewed cabbage - tomato, garlic, some green onion a little water and a dash of sugar and a splash of red wine vinegar.  A little salt.  Also, chorizo venison stuffed poblanos.  A little rice, some portabello, diced tomato and gonna get topped w/ some jack cheese.  A little tomato in it too....

Ok, so this is the photo of the Moraccan lamb shanks on a bed of cous cous with apricots and dates. Turned out ok, but I think there's a couple of things I can improve on next time.

Speaking of birds, I've mentioned sniping doves in the back yard recently. I'd planned on just doing the usual 'wrapped with bacon' deal, but just heard from a friend that he slow cooks the breasts in a white / cream sauce, in the crock pot. It sounded real good so I'm goint to try a mushroom soup sauce like I do for pork chops. Should be interesting .  .  . Maybe add some curry powder too. Dove breasts are a dark meat and of a different charistic than say chicken. So, the cooking methods used are a bit different too.

I've just discovered this thread and I love it. Food, booze and modeling...... surely I have died and gone to heaven!

Jill and I love to cook. I'm okay, but Jill is awsome. We do a lot of vegetable and fruit preserving and Jill makes her own relishes, pickles and Worcester sauce. We grow a lot of our own vegies and keep half a dozen chooks. I also like to cure and smoke my own bacon. And, as we live in a fishing village, seafood is plentiful. We usually trade our own produce for seafood.

Tonight I'm making Moroccan lamb shanks. Will post a photo when done.

fermis

 Had my wifes half-brother (long story), his wife and her brothers out over the weekend. Her brothers are new to the world of firearms...so my bro-in-law and I got em schooled up a bit. We had a BLAST!!!!

 After that....

Bacon wrapped backstrap...aka...woods meat, filet mignon! Also had green beans and cheesy taters...but those aint important!

 

I liked this one because I have no idea what J is talking about, although my parents were multi generational Michiganders, blood ran maze and blue.

Namesake governor. 

Bill

Man, gin that's great.

Bill

Well, it ain't cooking, but as I was telling Dodgy, I've been making my own custom gin.

It's actually quite interesting and it guarantees a ready supply of friends to help test the different 'mixes'.

Nice!  I want to build a pizza oven.  Well done.

Fantastic!

Chicken livers are great. I user them in pasta meat sauce to give the warm flavor that used to be gained from glands.

I love my slow cooker, it makes great carnitas.

Brennan's I've never been there but I love Gallatoires.

Send me the gnocchi recipe if you get a chance. We grow basil, but not potatoes and I love them.

Well, my project is an out door pizza oven. I've been out of work (self employed) for a while and needed something inexpensive, time consuming and with a return on effort.

Last things left- paint, tile accents and go through the heat/ dry process which takes 6 days.

Bill