quote:

Originally posted by xantom:
That orange chicken looks great!

French Onion Soup
Twice baked potatoes
4 Bone Standing Rib Roast
Creme Brulee
Old Fasioneds

Long day of cooking but wow what a meal!

Wow! That is a heck of a meal and all looks wonderful!

I smoked a tied round roast, a six-rib standing rib roast, lamb shoulder, and leg of lamb.

I let them rest in an EZ-Drip container (collapsible container with cutting board in bottom). Cut the meat up, deboned the meat, and put bones and drippings into a five gallon stock pot. Boiled the meat off the bones and added quinoa.

This has so much flavor, and today I ate some with eggs over easy on top.

Xantom.....Will you adopt me....please??

StorminNormin inspired me. My version of chicken and dumplings.



I like a denser dumpling, like mom used to make, and while I was never able to get her recipe, I've come up with my own that I really like:

2+ c of flour
1/4 t baking powder
1/2 t baking soda
1 t salt
1/2 t garlic powder
2 t sugar
3/4 c sour cream
1/4 c milk
2 T melted butter
small handful of parsley

Add flour until just barely sticky, then pinch off and roll up small balls with your hands and drop in the pot.

For anyone interested, the rest of the recipe:

Olive oil
One cut up chicken
salt and pepper to taste
Tarragon (roughly a tsp)
5T butter
1 onion diced
1 c carrots
2 stalks of celery diced
5 cloves garlic minced
1 t Worcestershire
1 t Tabasco
1/3 c flour
1 qt chicken broth (with extra bullion if you like)
1 1/2 c half&half

1. Sear chicken in oil, rest, dice or chop up
2. Add butter and sautee veggies.
3. Add garlic, Worcestershire and Tabasco, salt, pepper, and tarragon, and cook for a minute or two.
4. Add flour and cook for a few minutes
5. Add broth and bullion (if using) and simmer until somewhat thickened.
6. Add half&half and simmer until heated through.
7. Drop in dumplings, cover, and simmer for around 30 minutes.

Cream of Wheat using milk and Nestle Quil.

Think I’m coming down with the china virus and it just sounded good

Roast beef with potatoes, carrots and celery. Onions and garlic, rosemary, salt and pepper and some Worcestershire and soy sauce.

Instant pot 20 minutes per pound. Tender and jucy.



ARman

Oh my!

Pan seared and seasoned medium rare tender grass fed lamb loin chops (4 weighed 1.2 lbs). Served with roasted baby honey gold potatoes, balsamic Brussel sprouts, and mint jelly. Along with a blue cheese romaine salad and tuxedo cake for dessert. Nice pinot noir accompanied it. Enjoyed the meal with my son.

There's a reason some prefer these to steak.



Nice medium rare. Tasty!

Seafood paella using squid ink broth. The appearance ain't great but the flavor is good.

https://www.anetobroth.com/pro...quid-ink-paella-base

King salmon poached in a spinach cream sauce.

quote:

Pan seared and seasoned medium rare tender grass fed lamb loin chops (4 weighed 1.2 lbs).

What are these? I see them in grocer, but never tried them, I usually just do full rack and have been afraid to try them.

quote:

Originally posted by Skins2881:

quote:

Pan seared and seasoned medium rare tender grass fed lamb loin chops (4 weighed 1.2 lbs).

What are these? I see them in grocer, but never tried them, I usually just do full rack and have been afraid to try them.

Jesse: Loin Chops are among the most tender cuts of lamb, featuring a distinct "T" shaped bone. They are juicy and flavorful, making them suitable for grilling or pan-searing.

Here's a simple but excellent recipe:
https://gimmedelicious.com/pan-seared-lamb-chops/

Here they were being seared. We like them better than rack of lamb.

quote:

Originally posted by Gustofer:
King salmon poached in a spinach cream sauce.

Confused.
What liquid did you poach the salmon in? I would think the sauce was added after the salmon was poached. Regardless it looks quite tasty!

Nope, did it all in one pan.

Chopped green onions and minced leeks on the bottom of small-med frying pan and then made a bed of baby spinach and laid the salmon filet on top of that and put it on the stove on mediumish heat. Added a splash (or two) of white wine and cooked that off for a few minutes. Then add maybe 1/3 cup of chicken broth (didn't measure...just eyeballed it) and around 1/2 cup of heavy cream. Seasoned with salt, pepper, garlic powder, and dill, then covered and brought to a low simmer. Keep an eye on it or it'll boil over and make a mess.

Once the salmon got to around 125F (where I like it), I removed it and covered it with some tin foil, and then upped the heat, reduced the sauce, and coated the fish with it once thickened.

It was really good. I kind of surprised myself with this one. Made it again last night as I liked it so much.

quote:

Originally posted by bald1:
Pan seared and seasoned medium rare tender grass fed lamb loin chops...served with...mint jelly.

Try it sometime with mint sauce. Big difference.

Whose mint sauce do you recommend?

I grilled some bacon cheese burgers tonight. Very tasty

All the above look and sound amazing!!!!! My meal today wasn’t worth posting.

Tonight it was cheesy garlic jumbo shrimp over rigatoni pasta.



Yeah that's some red bell pepper showing through.
This was made with extra sharp white Vermont cheddar cheese.

quote:

Originally posted by bald1:

Here they were being seared. We like them better than rack of lamb.

Bob, one thing I do when cooking little lamb T-bones, is after I sear both sides, I stand the chops up with the top of the “T” bone on the grill, or pan. I use the bone to transfer the heat. It cooks the chop from the inside, so you never end up with an over sear or that raw meat next to the bone. Learned that from a pretty awesome chef I know.

Noah, I'll keep that in mind. That said I've never had an overseared (drying the meat out) or raw meat against the bone. This even with really thick chops. Lucky I guess as they're always nice, tender and juicy.