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Old 11-05-2014, 07:14 PM   #1
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Wednesday Eats..Nov 5/14

Here is one to make the purists squirm..Cajun Carbonara. Home made Chorizo, red peppers, a bit of diced fresh Jalapeno

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Old 11-05-2014, 07:23 PM   #2
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Oooh....looks and sounds good, Rock!

I bought a nice pork shoulder roast today, and after browning it on high in the Nesco roaster, I turned the heat down to slow cook and it's doing it's thing. A loaded up salad will accompany.

I love my Nesco roaster - it does everything from high heat roasting to slow cooking all in one.
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Old 11-05-2014, 07:37 PM   #3
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Since I'm out of town for 10 days for work, there is no cooking for me. I ordered pizza in tonight, and cheesecake for dessert. The menu said "best cheesecake in town" and I have to say, I took a couple bites and it was really fantastic, the delivery guy told me that a local lady made them.

I'm only on day 3 and I'm sick of eating out, even though every place we've gone here, chain or otherwise has been very good.
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Old 11-05-2014, 07:43 PM   #4
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We had burgers tonight. Mine was a 9-10 oz. patty seasoned with Weber's Chicago steak seasoning, grilled to medium and topped with genoa salami and provolone. The bun was dressed with Hellmann's, pickled jalapenos, onion and tomato. A Sam Adams washed it all down nicely.
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Old 11-05-2014, 07:45 PM   #5
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Tonight it's stuffed shells w/red gravy.
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Old 11-05-2014, 07:48 PM   #6
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Cheddar Cheeseburger, Brussels sprouts, cottage cheese and a crunchy dill pickle.
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Old 11-05-2014, 07:48 PM   #7
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Quote:
Originally Posted by Rocklobster View Post
Here is one to make the purists squirm..Cajun Carbonara. Home made Chorizo, red peppers, a bit of diced fresh Jalapeno
It may not be pure but I could go for that!

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Originally Posted by bakechef View Post
I'm only on day 3 and I'm sick of eating out, even though every place we've gone here, chain or otherwise has been very good.
It gets old fast. That is why I stay in places with a kitchen and bring a "few" tools with me.

The photo is from a few nights back but I had Ma Po Tofu.

Ma Po Tofu by powerplantop, on Flickr
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Old 11-05-2014, 08:03 PM   #8
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Quote:
Originally Posted by Rocklobster View Post
Here is one to make the purists squirm..Cajun Carbonara. Home made Chorizo, red peppers, a bit of diced fresh Jalapeno
Double YUMM......you're speaking my language Rock!

Quote:
Originally Posted by Cheryl J View Post
Oooh....looks and sounds good, Rock!

I bought a nice pork shoulder roast today, and after browning it on high in the Nesco roaster, I turned the heat down to slow cook and it's doing it's thing. A loaded up salad will accompany.

I love my Nesco roaster - it does everything from high heat roasting to slow cooking all in one.
Cheryl, I've had my little 6 qt. Nesco roaster for more than 20 years and I couldn't do without it, especially at the holidays. I use it for my mashed potatoes, or my dressing, or any other side that I might be making, and I can keep the oven free for the turkey or ham. I like it sooo much better than a crockpot because of the wide range of temperatures, and nothing ever has that "weird" taste I find with a crock pot. It's still going strong after all these years, and I could never do without it.

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Dinner tonight is fabulous leftover lobster from last night's dinner.
I'll be doing classic Lobster Rolls, and I prepared the chunked lobster early in the day to blend the flavors of mayo, celery with some leaves, fresh chopped chives, some fresh lemon, and a couple splashes of fish sauce.
Butter toasted top split Kings Hawaiian rolls will be used, because we don't have the classic rolls on the left coast. They worked really well last year when we did them. Clam chowder will go with them.
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Old 11-05-2014, 08:13 PM   #9
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Originally Posted by salt and pepper View Post
Tonight it's stuffed shells w/red gravy.
Stuffed with what, S&P? I'm also curious about what is red gravy. It sounds really good, could you, would you, please elaborate?
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Old 11-05-2014, 09:23 PM   #10
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Dinner tonight is fabulous leftover lobster from last night's dinner.
I'll be doing classic Lobster Rolls, and I prepared the chunked lobster early in the day to blend the flavors of mayo, celery with some leaves, fresh chopped chives, some fresh lemon, and a couple splashes of fish sauce.
Butter toasted top split Kings Hawaiian rolls will be used, because we don't have the classic rolls on the left coast. They worked really well last year when we did them. Clam chowder will go with them.
Kayelle as usual improved the chowder by adding a can of clams and clam juice.
The lobster rolls were fantastic, and there was enough left for lunch tomorrow!! YUM
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