What's for dinner?

Lunch today was leftover roast venison on a homemade everything bagel with provolone, mustard, and pickles. Potato soup on the stove for supper.
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And here's the soup
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My interpretation of mograbiyeh. Kids loved it; had great flavor. I used my spice grinder to freshly grind the spices which were whole coriander, whole peppercorns, cumin, turmeric, paprika, cinnamon, then threw in a couple bay leaves as it stewed in chicken broth with carrots, onion, broccoli stems, chickpeas, and chicken breast.

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My interpretation of mograbiyeh. Kids loved it; had great flavor. I used my spice grinder to freshly grind the spices which were whole coriander, whole peppercorns, cumin, turmeric, paprika, cinnamon, then threw in a couple bay leaves as it stewed in chicken broth with carrots, onion, broccoli stems, chickpeas, and chicken breast.

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That looks delicious.

Tonight is herb crusted pork tenderloin with white wine reduction, butter braised cabbage, roasted red taters.
 
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That looks delicious.

Tonight is herb crusted pork tenderloin with white wine reduction, butter braised cabbage, roasted red taters.

It was. and even better warmed up next day. I highly suggest giving it a try. Forgot, I also added some curry powder to my blend.

Marinate chicken in herbs and oil
Brown chicken in oil then remove
Sweat onions in more oil then sauté with carrots, half your dry seasoning and anything else you want then remove.
Toast 1lb moghrabieh in oil then add two liters of water and a few bay leaves then simmer for 25 minutes or until mostly tender
Add back in the chicken, it’s juices, the veggies, and more dry seasoning.
Continue simmering until everything is tender and chicken cooked through seasoning to taste.


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Forgot pics as I was wrangling kids too but tried Showmars Greek and Southern food. Sounds strange, right? Was pretty good though. Service was great.


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View attachment 91805 View attachment 91806 Chili!!!! I used pork and beef with onions, peppers, tomatoes, jalapeno, habenaro, and a crap ton of spices. I trimmed a brisket for tomorrow and I used the meat scraps from that too.

I like the different kinds of meat theory. I was thinking of using chunks of stew beef with some ground andouille or chorizo next time.
 
First foray into some more advanced chili-making. Made a paste/sauce from ancho and guajillo chiles, chipotles in adobo, garlic, cocoa, and chicken stock. Meat is venison sirloin. Very impressed with this, and it got the thumbs up from the wife. And no, I don't think that's too much cheese.
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As my 3 year old would say, “I want dat”


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Looks amazing. You change the light bulb in your dining room? Your pics now have less orange/yellow hue to them. Looks better!


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I'm not sure what is changing the lighting in the pictures I've been taking. Same lighting, same spot, same camera. The only thing I can think off is the time of day I take the picture. The table is near two windows and maybe if the blinds are open or closed does it.
 
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This piece of pork has been in the crock pot for about 4 hours with my personal black peppercorn and spice mix. Lookin and smellin good so far

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Just added the potatos, onion, and a little more water about twenty minutes ago. Oughtta be right by about 530 lol

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Also just finished a Creole stew. That is simmering now. Lunch tomorrow and maybe another day or so. Will post some pics of all my damage after it's done. Also knocked out 2 loads of laundry and some
Christmas shopping.

Just poured a drink. :)
 
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Worked today. Pulled some leftover chicken paprikas from the freezer and made some fresh spaetzle.
 
Good ole Beer Brats and Sauerkraut on toasted sesame seed hoagie rolls.

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Baked brie and pears with white wine, Shrimp sauteed in butter and roasted garlic, pasta with parsley/anchovie pesto.
 
I am working during dinner time the remainder of this week. Needed to do something nice 'cause it will be forage for yourself the remainder of the week.
 
Pork Tenderloin seared in cast-iron skillet then finished baking (with onions; garlic; S&P; Herbs de Provence)
Mashed (red) potatoes with brown gravy
Cranberry Sauce (yes, the canned jelly stuff which I happen to like: aka Seinfeld "I am not an animal!")
 
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