I received a belly warming bucket of chili from my youngest boy's gal. Dressed it up with green bell pepper, scallion, and extra sharp cheddar cheese.

DAMNED GOOD!

Well, today is overcast, spitting rain on and off, and the high will be 55F. Supper this evening will be Clam Chowder with extra clams, and a tossed green salad. It just sounds like it will fill the bill for me....no crackers, Pita bread instead.

Wow, bald1 - I'll have a bowl of that please. Looks perfect for a day like today.

NYE dinner. Prime grade Ribeye, Philip's mini crab cakes, some of my favorite pasta from Wegmans, and some of their jalapeno cheddar bread. Easy but tasty dinner.

Tonight will be leftover from New Years Eve dinner.

Pork loin, apples, sauerkraut, and New potatoes.

Along with mixed greens, rice, quinoa, and black beans.

I rubbed pork loin down with Himalayan salt, course ground pepper, fennel and caraway seeds.

I browned pork in the instapot in butter. Removed pork and sauté onions until slightly browned, clove of garlic. Deglazed with 1/4 cup apple cider vinegar. Added pork loin back in with a cup of chicken broth.

High 45 minutes, quick pressure release, add sauerkraut, apples, new potatoes, about 2tbs or so of rub, and a good shake of dill. A small shake of
Chipotle powder.

Back on for 5 minutes, and after 8 minutes, quick pressure release.

Mixed greens, brown at least 2 straps of bacon. When nice and browned add onion, and brown, then mixed greens, liquor (water from can) and all. Add salt and pepper, Chipotle. After good and warm, and brown rice, quinoa and black beans that was previously cooked. Seasoned how you like.

Serve and enjoy.

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ARman

Benton’s country ham, black eyed peas, collard greens and biscuits.

Tonight was two king crab legs (longest) and a lobster tail split and baked. A touch of bourbon under the meat in the shell and a variety of spices including smoked garlic. Very tasty.

We had New Year's traditional Ozouni soup.




Good night all and Happy New Year!

Ozoni looks good. I may have asked before but forgot. What region is your style? What type of broth do you use? Do you include small pieces of chicken? Is there mochi in there or do you keep that on the side? Your ingredients and the way you cut them is different than how we do it, so just curious.

We use katsuobushi based broth with bits of chicken. And some shaved carrots, daikon, gobo (veggies shaved with a veggie peeler). Mochi is baked until puffed with crispy brown shell in toaster oven then placed in the broth. Southern style.

My favorite part is the black beans and zenzai. Pressure cooker makes it fast and easy.

Tomorrow i get kinako mochi. My fav style.

Prime rib with extra hot horseradish, potatoes with ranch and jalapeno seasoning, brussels sprouts with cheese, artichoke.

Good morning!

Tokyo area, but as you know, every family has their own way of making it.

There are pieces of thighs and mushrooms, daikon, and carrots, etc. in there, along with mochi rice cakes i toasted in the toaster oven. We weren't able to get all the ingredients we wanted at the Japanese market, like other places, they simply ran out of things and are not able to get deliveries.

My wife did a great job of making do with what we could find.

I warmed up a spiral cut ham, pressure cooked some blackeye peas, and boiled some turnip greens.

Trappey’s Black Eyed Peas with fritos mixed in. Topped with salsa and shredded cheddar cheese.

quote:

Originally posted by Mars_Attacks:
I warmed up a spiral cut ham, pressure cooked some blackeye peas, and boiled some turnip greens.

No cornbread Marzy?

Mars, that ham looks great. I haven’t had ham in a long time - it’s too big to buy without gatherings. Looking forward to having it again someday.

The ozoni looks great. We have some leftover fresh shiitake from sukiyaki the other night. Maybe I’ll add some to the ozoni. Never thought about that until i saw yours. Thanks for the idea!

Anyone who can eat soup with chop sticks gets my respect.

quote:

Originally posted by lastmanstanding:
Anyone who can eat soup with chop sticks gets my respect.

LMAO, you'll eat the solids with chopsticks and the soup with spoon.

In Korea, typically you'll put a little rice in your spoon and eat it with some broth.

I'm probably stating the obvious.

quote:

Originally posted by OttoSig:

quote:

Originally posted by Mars_Attacks:
I warmed up a spiral cut ham, pressure cooked some blackeye peas, and boiled some turnip greens.

No cornbread Marzy?

You can't make an effective ham biscuit with cornbread. I made dinner rolls.

Absolutely true, my favorite bite at Thanksgiving is the ham biscuit.

Grandma used to tell us it was bad luck of we didn't have all 4, ham, collards, black-eyed peas and cornbread.