quote:

Originally posted by GT-40DOC:
Tonight I am going to grill a well seasoned country style pork rib wrapped in a Hatch green chili. Add in a baked potato finished on the grill, and cream spinach with Balsamic vinegar, S&P. White Pita bread and Key Lime pie for dessert.

Pics or it didn’t happen! Sounds freaking awesome! Tonight will be boring for me. I am just making baked steelhead trout with green beans.

Pot roast 4 1/2lb.. I made pot roast that I gotten from a local farm, grass-fed beef. Along with small potatoes and carrots, celery, and onion.

I let the meat come to room temperature, rubbed down with, salt, pepper, onion powder, garlic powder, smoked paprika, Greek seasoning, chili powder (homemade with several dried hot chilis), sage, and rosemary.

Browned meat in instapot, and after browed removed the meat and deglazed pan with one (1) cup of red wine (Smith-Berry American half & half semisweet red wine)

To that a mixture of soy sauce, wistershire, tomato paste, a splash of red wine and apple cider vinegar, and fish sauce (I know, I know, but it works), and three (3) cups of beef broth, I used Kroger low fat organic because it was on sale.

Add the meat back, then the vegetables and go for it 48 minutes, with it doing a natural release.

After, I removed the meat and vegetables, turned on sauté and reduced liquid, and add 2 tablespoon of corn starch to thicken the liquid more, for a thin gravy.

Served with the Smith-Berry American half & half. Turned out very tender, juicy, and flavorful.

Enough for several dinners/lunches.


ARman

Tourtiere. I was in a French-Canadian mood this afternoon.

Barramundi sea bass and air fryer baked Russet potato (butter, sour cream, and chives).

I usually make pot roast in the crock pot.
It always cooks too fast and comes out a little tough, even cooking it on low.
Even if I brown the roast before putting in the crock pot, it just comes out OK.

Today I was googling pot roast recipes and found this one.
I have a Le Creuset Dutch oven tucked away in the cabinet that I rarely use.
Dug it out today and made this:

Perfect Pot Roast Recipe - Ree Drummond |

I used 1/2 olive oil and 1/2 butter to sauté.
Threw in baby carrots, small potatoes, sautéing both as instructed.
I used a mixture of red wine and beef broth to deglaze the pot.
Added in a little salt and pepper, a few extra spices, you know the usual stuff, and about 5 Pepperoncinis with a splash of juice.
This roast was a bit on the smaller size, it's just the wife and I.

Baked at 275 for about 2 hours, let it rest on the unheated stove about 10 minutes, and severed it with a warm garlic butter parmesan sourdough baguette.
It fell apart with a fork.

I think the light sauté of the veggies really helped the dish.

Wife stated it was the best pot roast I ever made, in 15 years of cooking for us.
No more crock pot pot roast.

Tonight was Rosemary and Cilantro marinated porkchops with a bag of steamed broccoli and cheese. Making the most use of our one burner.

quote:

Originally posted by Gustofer:
Tourtiere. I was in a French-Canadian mood this afternoon.

Recipe Please...

quote:

Originally posted by nhracecraft:

Recipe Please...

I used Chef John's recipe, with a few tweaks. I left out the celery and changed the spices up a bit.

https://www.allrecipes.com/rec...h-canadian-meat-pie/

It was really good, and the leftovers were even better. Not unlike a pasty in pie form instead.

Believe it or not, these are actually very good. Had for dinner last night.

quote:

Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.

Where did you find that? I cannot find it in any of our local supermarkets.

quote:

Originally posted by V-Tail:

quote:

Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.

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Where did you find that? I cannot find it in any of our local supermarkets.

Food Lion.

Well, I know what I'm doing tomorrow. I'm building some of them homemade style. Dang that looks good.

quote:

Originally posted by Skins2881:

quote:

Originally posted by V-Tail:

Where did you find that? I cannot find it in any of our local supermarkets.

Food Lion.

Food Lion website does not show any within fifty miles. I don't even see one anywhere in the state.

quote:

Originally posted by Gustofer:
Well, I know what I'm doing tomorrow. I'm building some of them homemade style. Dang that looks good.

I'm sure homemade will be awesome, if I ever have leftovers biscuit and gravy I might have to try it, but I'd used Pillsbury pie crust because I'm lazy.

Don't forget the over easy egg on top if you're into that, that's probably what made it taste good.

quote:

Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.

I have never seen this for sale in my part of the Country. It looks like something that I would definitely want to try.

Creamy turkey and wild rice soup.
Instead of crackers, some homemade whole wheat croutons in the oven.

Well, here's my version:

First, something many of you probably already know but that I just discovered is that a potato masher really crumbles up your meat well. Nice little pieces.



Then, I mixed six scrambled eggs in with the little thicker than normal gravy and put them into those little mini foil pie pans.



Baked at 375 for about 45 minutes.



And yum. One batch of gravy made five extras that are now in the freezer for easy breakfasts.

Hell yeah, that's awesome!

So two days after Thanksgiving and now Turkey Pizza!





Dough from scratch.
Sauce - Stubbs BBQ Sauce/Pasta Sauce 2:1
Toppings : Smoked Turkey Breast (BGE)
Sautéed white onions/mushrooms
Uncooked Red onions (before the cook)
Smoked Gouda Cheese
Buffalo Mozzarella
Cilantro and Red Onions (topped after the cook)

Wagyu beef New York Steaks, baked potato with everything and artichoke.