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Old 10-27-2019, 04:26 PM   #1
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Sunday Supper 10/27/19

What's happening at your house?


I'm doing a tri tip that I marinated overnight in soy sauce and Montreal Steak Seasoning. It's in the Sous Vide and I'll be searing in on Wilma.
I'll be doing a Hominy side dish that I haven't done in a while, and it's really good with Tri Tip.
Here's the recipe..Something "different".....side dish
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Old 10-27-2019, 05:37 PM   #2
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Minestrone soup and buttered rolls.
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Old 10-27-2019, 06:11 PM   #3
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Shrimp and Okra Gumbo


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Old 10-27-2019, 07:12 PM   #4
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Twice baked loaded potatoes and salad for me. I couldn't finish even 1 of the potatoes. Craig had salad and loaded potato skins. He'll probably have 1 of my twice baked at some point. We did 3 and 3.
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Old 10-27-2019, 07:38 PM   #5
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We are both recouping from Dx receiving/ me administering IV antibiotics 5x daily for 2 weeks and not getting enough sleep. We got groceries for the week and deli chicken, cole slaw and 3 bean salad for dinner tonight. Ice cream and cookies for later.
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Old 10-27-2019, 08:05 PM   #6
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Pork Chop, Broccoli, and Brown Rice with Gravy

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Old 10-27-2019, 08:07 PM   #7
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A friend came over and helped me eat some of those fire noodles from last night, but I wanted to make a side dish (you really can't eat much of that stuff!). I had a little over a lb of beans, plus last night I halved over a qt of my last cherry tomatoes. This made me think of making up a mix of the som tum dressing I make, but milder, and it turned out great! This was definitely something I'll do again, maybe tweaking it a bit.
Green bean version of Som Tum by pepperhead212, on Flickr

I first crush a bunch of peanuts in the mortar, remove those, then crush some garlic, followed by some fresh red Thai peppers, then a small amount of soaked, dry shrimp. Then the lime juice, palm sugar, and fish sauce, to finish the sauce. The beans were just steamed 4 min., chilled, then spun dry, before mixing with the sauce, peanuts, and the tomatoes.
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Old 10-27-2019, 09:41 PM   #8
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Beef And Barley Soup, homemade, withe sliced peaches for desert, and club crackers with the soup. Cranberry juice was my beverage of chice. The soup eas thick with beef, barley and onion
The carrots and garlic rounded out the flavor just nicely


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Old 10-27-2019, 10:38 PM   #9
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Quote:
Originally Posted by Kayelle View Post
What's happening at your house?


I'm doing a tri tip that I marinated overnight in soy sauce and Montreal Steak Seasoning. It's in the Sous Vide and I'll be searing in on Wilma.
I'll be doing a Hominy side dish that I haven't done in a while, and it's really good with Tri Tip.
Here's the recipe..Something "different".....side dish

{{{Whiska and Dx}}}
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Old 10-28-2019, 12:31 AM   #10
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I made some pesto and DH used that, with some pasta water, as the sauce for some store bought tortellini. I made a plum dessert, but we decided to have it tomorrow, because there isn't a lot and last time I made it, it was even better the next day.
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Old 10-28-2019, 02:49 AM   #11
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Sous vide pork tenderloin with an apple-maple sauce.

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Old 10-28-2019, 07:08 AM   #12
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Chinese delivery for dinner last night.
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Old 10-28-2019, 10:03 AM   #13
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I made Greek baked shrimp in tomato sauce seasoned with oregano and red pepper flakes, topped with feta cheese. I served it with orzo and rice pilaf and freshly baked no-knead bread.
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Old 10-28-2019, 10:48 AM   #14
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Originally Posted by GotGarlic View Post
I made Greek baked shrimp in tomato sauce seasoned with oregano and red pepper flakes, topped with feta cheese. I served it with orzo and rice pilaf and freshly baked no-knead bread.
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Can you share your no-knead bread recipe?
I have tried one such recipe and eas inpressed
Your bread looks very nice.

Seeeeya; Chief Longwind of the North
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Old 10-28-2019, 11:49 AM   #15
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Originally Posted by Chief Longwind Of The North View Post
Can you share your no-knead bread recipe?
I have tried one such recipe and eas inpressed
Your bread looks very nice.

Seeeeya; Chief Longwind of the North
Thank you. This is the recipe I use. It makes enough dough for four loaves and lasts up to two weeks in the fridge. It develops more sourdough-like flavor as it sits. Very tasty.

https://artisanbreadinfive.com/2013/...asics-updated/
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