What's on't plate, mate? Dinner 20/10/13

[Katie H]

+1 I want some of Katie H's pork roast, too - and Princess's clam chowder...and...and...and.. Yikes, just everything looks and sounds so good. lol

Cheryl, the pork roast was an experiment and it turned out beyond expectations.

I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.

 

[Rocklobster]

Nice spread Rocklobster!

Thanks. One of the quickest and easiest things in my dinner rotation...

 

[powerplantop]

OH MY GOODNESS that looks good.

Thank you!

 

[Cooking Goddess]

Finally drooled my way through this thread. Everything looks and sounds yummy. Too bad I was slurping my bowl of warmed-up canned chicken soup at the time. Wish I could find the gang of thugs that beat me up last night while I was sleeping. More likely I had a variation of the bug that took him down for a day last week. As his penance Himself gets to finish up the last of the chicken and biscuits. This cook is on sick-time until tomorrow. And I will cook tomorrow. Canned chicken soup certainly isn't anywhere near as good as homemade, but it's still healing.

Headed to my chair with a cat and the remote. A rerun of "Castle" is due up...and I've been feeling a bit chilled.

 

[pacanis]

Wow, I didn't know you were making potato bacon, too, Fi.
Two very fine soups

Here's my dinner.

 

[PrincessFiona60]

Exact same soup until you add back the bacon or the clams and juice. Very filling.

Oh my, Yum! that looks good Pac!

 

[Cheryl J]

Pacanis, that sausage sandwich looks amazing, especially with the toasted French roll. Are those fried mozzarella bites with it?

Princess, wonderful looking soups. Glad you found your camera and can take pics! Cooking Goddess....ugh....hope you feel better soon.

 

[Cheryl J]

Cheryl, the pork roast was an experiment and it turned out beyond expectations.

I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.

Isn't it great when our experiments turn out to be keepers??!

 

[taxlady]

I took some of the leftover roast chicken masala from Monday and added some sauteed onion and garam masala, tomato, pasata, and Stingin' Scorpion sauce (made by my friend Greg Brooks of Peppermaster Hot Sauces Website). I served it over brown basmati rice and we had Carlsberg with it. Yum.

 

[jabbur]

We hit Busch Gardens Williamsburg tonight for their Howl-O-Scream shows. Ate in Italy and had eggplant Parmesan, and chicken parmesan with salads and garlic sticks. Not bad for "industrial" food at a theme park.

 

[Somebunny]

So the meatloaf was pre-empted by DH's desire for chicken stir-fry. He did most of the chopping/cooking. Serves over fluffy basmati rice.

 

[Harry Cobean]

The smell of a roasting joint is hard to beat!

the aroma of a smoking one is pretty irresistable too imo!

 

[Harry Cobean]

....

rock on rock...fine looking spreadyou can have that lager now......

 

[Harry Cobean]

Smoked ham, green beans and new potatoes, homemade french bread.

.40

love smoked ham .40....love smoked anything come to think of it.sounds deelish!

 

[Harry Cobean]

Nothing too fancy here. Chicken and biscuits, salad and a bottle of Semillon.

i've seen biscuits on shows like diners,driveins & dives etc.never tried them but they look damn good.got a recipe rocket?

 

[Harry Cobean]

Okay, two soups at once. My clam chowder and Shrek's potato and bacon

not bad for a cook in handcuffs....looks fab princess!

Cheryl, the pork roast was an experiment and it turned out beyond expectations.

I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.

sounds lovely katie...any chance of a piccie or two?

Wow, I didn't know you were making potato bacon, too, Fi.
Two very fine soups

Here's my dinner.

see you've got the hang of the camera pac.bet it tasted as good as it looks mate!!

So the meatloaf was pre-empted by DH's desire for chicken stir-fry. He did most of the chopping/cooking. Serves over fluffy basmati rice.
View attachment 19021

luvvin' the food & that plate sb..brightens up a dark & rainy manchester day.reminds me of holidays in spain.very mediterranean
now go & stick your pics on food photo's!!

 

[pacanis]

Thanks guys.

Cheryl, they were cheese curds. Check out my "It's back..." thread under contests.
Did you squirt any lime juice on your beans and quinoa? It seems like it would have went well.

Nice colors on that stir-fry.

 

[CWS4322]

Black beans and rice here! And I'll see if I can trust Frank's suggestion of supposedly edible pepper plant leaves, which I'll steam. They are truly nasty when eaten raw.

I missed that post--what type of pepper plants? I have tons of pepper plants...

 

[CWS4322]

I had leftover ratatouille my way--I added some chick peas to it today. I guess it is more like vegetable stew with eggplant, tomatoes, leeks, carrots, potatoes, rutabaga, cabbage, swiss chard, peppers, Israeli cous-cous, and chick peas. I added some Frank's hot sauce because I like hot.

 

[Katie H]

sounds lovely katie...any chance of a piccie or two?

Not a chance, Harry. We were members of the "Clean Plate Club" last night. I love how the roast turned out and, obviously, Glenn did, too.

Yeah! I love this kind of success.