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What did you make for dinner?

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October 06, 2024, 03:22 PM
StorminNormin
What did you make for dinner?
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!




NRA Benefactor Life Member
October 06, 2024, 03:30 PM
lizardman_u
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.


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October 06, 2024, 04:11 PM
GT-40DOC
Xantom.....Will you adopt me....please??
October 07, 2024, 06:29 PM
Gustofer
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.


________________________________________________________
"Great danger lies in the notion that we can reason with evil." Doug Patton.
October 07, 2024, 06:41 PM
ugeesta
Cream of Wheat using milk and Nestle Quil.

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




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October 07, 2024, 06:47 PM
ARman
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
October 08, 2024, 08:23 PM
bald1
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. Smile

There's a reason some prefer these to steak. Big Grin



Nice medium rare. Tasty!





Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
October 08, 2024, 11:40 PM
mr kablammo
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


"It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre.
October 09, 2024, 08:27 PM
Gustofer
King salmon poached in a spinach cream sauce.




________________________________________________________
"Great danger lies in the notion that we can reason with evil." Doug Patton.
October 09, 2024, 10:23 PM
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

Sic Semper Tyrannis
October 10, 2024, 05:02 PM
bald1
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. Big Grin




Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
October 11, 2024, 06:28 PM
bald1
quote:
Originally posted by Gustofer:
King salmon poached in a spinach cream sauce.


Confused. Roll Eyes
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!



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
October 11, 2024, 07:07 PM
Gustofer
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.


________________________________________________________
"Great danger lies in the notion that we can reason with evil." Doug Patton.
October 11, 2024, 07:18 PM
229DAK
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.


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“A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.”
-- Mark Twain, 1902
October 11, 2024, 08:42 PM
bald1
Whose mint sauce do you recommend?



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
October 11, 2024, 08:44 PM
Rightwire
I grilled some bacon cheese burgers tonight. Very tasty




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October 11, 2024, 09:08 PM
StorminNormin
All the above look and sound amazing!!!!! My meal today wasn’t worth posting.




NRA Benefactor Life Member
October 12, 2024, 07:55 PM
bald1
Tonight it was cheesy garlic jumbo shrimp over rigatoni pasta. Big Grin



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



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
October 12, 2024, 08:07 PM
Beancooker
quote:
Originally posted by bald1:

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


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.



quote:
Originally posted by sigmonkey:
I'd fly to Turks and Caicos with live ammo falling out of my pockets before getting within spitting distance of NJ with a firearm.
October 12, 2024, 08:30 PM
bald1
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. Big Grin



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192