And here's the soupLunch today was leftover roast venison on a homemade everything bagel with provolone, mustard, and pickles. Potato soup on the stove for supper.
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.
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.
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.
Tonight, Coconut Shrimp, Parmesan Risotto, Asparagus.
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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Baked brie and pears with white wine, Shrimp sauteed in butter and roasted garlic, pasta with parsley/anchovie pesto.
Rind on, presumably? Yummm
But of course da'ling...