Quarter

I made a pork loin, Poska Keibasa, potatoes, carrots, sweet onion, sauerkraut, apples. Turnip greens.

I rubbed down the pork loin with salt,
black pepper, rosemary then I browed the pork loin. Added onions and when they started to turn, I deglazed the pot with some apple juice. Then I added the carrots, potatoes, sauerkraut, Keibasa, and 1 3/4 cup of apple juice, 1 cup of chicken broth and a good shake of picking spices.

Instant pot 35 minutes, 30 minutes of nature release and 15 minutes rest.

I cooked some bacon extra crispy, crumbled it up and with some bacon grease did the Turnip greens.

It was delicious!

ARman

quote:

Originally posted by ARman:
I cooked some bacon extra crispy, crumbled it up and with some bacon grease did the Turnip greens.

It was delicious!

ARman

Sounds wonderful! Tomorrow I will be making tenderloin, black eyed peas, collard greens with bacon, and cornbread. I can’t wait!!!!

Last night i made Chicken Fried rice. Today we are having Pork loin on the Weber Kettle with some Sauer Kraut

I have 6# bone in pork butt on the smoker now, if it becomes ready early I will wrap it in 2 or 3 layers of tin foil, wrapped in towels and parked in my Yeti cooler.

Mrs. chbibc outdid herself last night. We had pan fried venison back loin chops (medium rare) from a deer I got Sunday, coho salmon (that we caught and shipped home from our Alaska trip last September), mixed greens salad and risotto. Enjoyed a locally brewed ale with dinner and a Manhattan after dinner (in honor of my dad; that was his drink of choice).

Spaghetti then New Year's Mimosa.

You all's stuff looks goooood.

I fell behind time-wise and didn't make it to the grocery store before they closed [Early]...

Ended up with 5 Guys... Burger (No cheese), small fry and drink = $20 Good, but not that good. It will be several months before I go back. (To be fair to them, our county has a 10.5% tax on prepared food... Some BS COVID thing that never went away)

In the process of making collard greens and black eyed peas right now.

Black eyed peas, cornbread, and cabbage.

Baby backs, mac n cheese, and tater tots.

Mmmmmm!

I will shortly be cranking up the old smoker to do a hickory smoked meatloaf, made with 1/2 beef, and 1/2 pork. Smoke @ 225F, and it won't take too long to do. Along with that will be baby roasted potatoes, and petite Brussel sprouts with cheese dressing. Finish it off with pecan pie!! That should get 2025 off to a good start.

I have a batch of marinara simmering in the crockpot. Tonight's dinner will be marinara meat sauce over rotini.

quote:

Originally posted by GT-40DOC:
I will shortly be cranking up the old smoker to do a hickory smoked meatloaf, made with 1/2 beef, and 1/2 pork. Smoke @ 225F, and it won't take too long to do.

I started making my meatloaf into 5 or 6 mini-loaves instead of 1 giant loaf. Cooks faster and more surface area with smoky crust.

Very interesting idea....thanx!!

Tenderloin steak, collard greens, fresh black eyed peas, and cornbread. This is the best tasting collard greens and black eyed peas I have ever made. This was so good.

Mouth watering.

Today and next 2 days it will be only ozoni for me. Traditional Japanese new year food. Katsuo broth, daikon, gobo, carrot and diced chicken. And mochi. Black beans on the side. Zenzai dessert (sweet red beans with mochi).

St. Louis ribs this weekend though.

quote:

Originally posted by konata88:
Mouth watering.

Today and next 2 days it will be only ozoni for me. Traditional Japanese new year food. Katsuo broth, daikon, gobo, carrot and diced chicken. And mochi. Black beans on the side. Zenzai dessert (sweet red beans with mochi).

St. Louis ribs this weekend though.

I had to Google Ozoni and it looks and sounds good. I should try making it someday. I see it widely varies in the ingredients by household and regions, which is why you probably named them.

Yes. I'm more partial to the Kanto (Edo or Tokyo) style. Ozoni, to me, is very subtle and weak tasting - just natural flavors of a few ingredients. A simple way to start a new year. Not nearly as flavorful as your tenderloin or black eyed peas, I'm sure.

But it's an annual thing - only for new year. By the 3rd day, I'm looking forward to something tasty. Like St Louis ribs and pizza on the side.

ETA: Ozoni (broth, carrots, daikon, burdock, diced chicken thigh) for today w/ 2 baked mochi. Sides: black beans, kinpiri gobo (carrots and burdock), vegetable jeon (korean style pancake).

This message has been edited. Last edited by: konata88,

Tonight was steamed rice with baked chicken and steamed broccoli. Good solid middle of the week meal.