GoingMyWay
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A battered and fried shishito pepper sounds really good with garlic aioli!
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[member=44099]Cheese[/member] I have about 1100 recipes on my iPhone. I stick most of the them in the notes app and a few in the books app.
The search functions in both those apps work reasonably well for finding recipes if you can decide on what ingredients you want.
A search for salmon Dijon will find all the recipes with Dijon mustard and salmon
Want something with chicken cream and mushrooms, just search those keywords.
Ron
The search functions in both those apps work reasonably well for finding recipes if you can decide on what ingredients you want.
A search for salmon Dijon will find all the recipes with Dijon mustard and salmon
Want something with chicken cream and mushrooms, just search those keywords.
Ron
GoingMyWay
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We made Mexican style Menudo with hominy after Christmas.
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On New Year's Day we made Nacatamals. It was a lot of work, but they were really delicious!
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On New Year's Day we made Nacatamals. It was a lot of work, but they were really delicious!
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six-point socket II
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From the summer, in between tons & tons of project work, we had family over for a little, simple, BBQ. Smoked (Western Red Cedar) salmon with a honey-lime marinade.
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Kind regards,
Oliver
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Kind regards,
Oliver
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GoingMyWay
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It's really great to see you posting again Oliver! Thank you for sharing more of your cooking pictures!
six-point socket II
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Thanks! Feeling good you know. 
Kind regards,
Oliver
Kind regards,
Oliver
six-point socket II
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six-point socket II
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GoingMyWay
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The rack of lamb looks good! Those very large shrimp also look fantastic. What kind of wine were you drinking?
Last night we made "Lion's Head" meatballs.
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Last night we made "Lion's Head" meatballs.
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six-point socket II
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[member=66216]GoingMyWay[/member] Thanks! This is the wine:https://www.wine-searcher.com/find/cantina+santa+maria+la+palma+aragosta+rose+spumante+brut+sardinia+italy/0/usa?Xcurrencycode=USD&Xsavecurrency=Y
[member=66485]hdv[/member] Thanks!
Kind regards,
Oliver
[member=66485]hdv[/member] Thanks!
Kind regards,
Oliver
GoingMyWay
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Thanks for the link to the wine you were drinking!
six-point socket II
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Austrian speciality. - Viennese onion roast beef.
"From scratch", starting with the "Jus" = meat stock. Which is incredibly time consuming, talk about hours. So this needs to be pre-made.
You start with roasting this in the oven. (I apologize for the oven walls, but this thing gets used every day & often enough to roast a chicken or other meat ...)
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After some time you add this.
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Then it is transferred into a pot.
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More ingredients added.
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You top it up, and let it boil.
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Until there is absolutely not more left than this.
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If you want to store it for a bit and not use it on the next day, fill it into a jar as long as it is hot and close it immediately.
So let's continue.
Roastbeef is covered in mustard on one side and then seared.
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Keep it warm and add shallots to the pan for roasting.
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In another pan prepare your baked potatoes with some onion and thyme added.
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Then add the meat stock to the roasted shallots & boil.
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Put the roastbeef back into that pan.
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Serve.
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I guarantee that if the meat stock is self-made from the best ingredients & given all the necessary time this is going to be an explosion of flavors par excellence.
Kind regards,
Oliver
"From scratch", starting with the "Jus" = meat stock. Which is incredibly time consuming, talk about hours. So this needs to be pre-made.
You start with roasting this in the oven. (I apologize for the oven walls, but this thing gets used every day & often enough to roast a chicken or other meat ...)
[attachimg=1]
After some time you add this.
[attachimg=2]
Then it is transferred into a pot.
[attachimg=3]
More ingredients added.
[attachimg=4]
You top it up, and let it boil.
[attachimg=5]
Until there is absolutely not more left than this.
[attachimg=6]
[attachimg=7]
If you want to store it for a bit and not use it on the next day, fill it into a jar as long as it is hot and close it immediately.
So let's continue.
Roastbeef is covered in mustard on one side and then seared.
[attachimg=8]
Keep it warm and add shallots to the pan for roasting.
[attachimg=9]
In another pan prepare your baked potatoes with some onion and thyme added.
[attachimg=10]
Then add the meat stock to the roasted shallots & boil.
[attachimg=11]
Put the roastbeef back into that pan.
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Serve.
[attachimg=13]
I guarantee that if the meat stock is self-made from the best ingredients & given all the necessary time this is going to be an explosion of flavors par excellence.
Kind regards,
Oliver
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six-point socket II
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Since I over-achieved on the current project and my wife is out "with her girls", I decided to make a quick trip to the 7 days/week available farmers market, that is only a couple of towns away, and got some "Fines de Claire".
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Question for other oyster lovers: Before I eat them, I get rid of the water inside. Because the water/fluid that will re-emerge when you loosen the oyster from the shell is much tastier - do you agree? [big grin]
Kind regards,
Oliver
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Question for other oyster lovers: Before I eat them, I get rid of the water inside. Because the water/fluid that will re-emerge when you loosen the oyster from the shell is much tastier - do you agree? [big grin]
Kind regards,
Oliver
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six-point socket II
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Baked in the "Festool" of ceramic cookware. (https://www.emilehenry.com/en/ )
"Panino" (one was already gone when I took the picture, don't ask me how or when [big grin] [big grin] [big grin] )
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Kind regards,
Oliver
"Panino" (one was already gone when I took the picture, don't ask me how or when [big grin] [big grin] [big grin] )
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Kind regards,
Oliver
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Today we’re making Italian beef in the slow cooker.
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That’s about a 2.5 pound chuck roast, a little kosher salt on both sides, popped in the slow cooker with some red wine and a significant amount of garlic
It will cook on high until it literally starts to fall apart. 5 or 6 hours. Remove from the pot and shred like pulled pork, removing the fat and silver skin etc
Return to the pot add a pack of si jus gravy mix and let it for another hour or so. Add some water if it get too dry.
That’s the basic recipe from my late born in Italy aunt although she did hers in the oven.
More pics to follow. Ron
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That’s about a 2.5 pound chuck roast, a little kosher salt on both sides, popped in the slow cooker with some red wine and a significant amount of garlic
It will cook on high until it literally starts to fall apart. 5 or 6 hours. Remove from the pot and shred like pulled pork, removing the fat and silver skin etc
Return to the pot add a pack of si jus gravy mix and let it for another hour or so. Add some water if it get too dry.
That’s the basic recipe from my late born in Italy aunt although she did hers in the oven.
More pics to follow. Ron
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GoingMyWay
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The Viennese onion roast beef, oysters, and bread looked amazing Oliver!
The Italian beef looked good too Ron! Do you just eat the meat by itself or do you make a sandwich with it?
The Italian beef looked good too Ron! Do you just eat the meat by itself or do you make a sandwich with it?
[member=66216]GoingMyWay[/member] either way works. I did both tonight. [big grin]
Lately we have been using ciabatta rolls but my dad likes silver dollar rolls and hoagie buns work too. Mozzarella or provolone on the bottom bun half, beef in the middle, giardiniera or Pepperoncini and hot sauce on top.
My wife likes it dryer and I like more juice.
Ron
Lately we have been using ciabatta rolls but my dad likes silver dollar rolls and hoagie buns work too. Mozzarella or provolone on the bottom bun half, beef in the middle, giardiniera or Pepperoncini and hot sauce on top.
My wife likes it dryer and I like more juice.
Ron