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Old 06-19-2022, 05:19 PM   #1
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Father's Day Dinner - 6/19

From the Crock Pot ;


Country Ribs, Vidalia Onion, Carrots, Sweet Pepper,
on a bed of White Rice...

Tomorrow ;
Left-Overs !


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Old 06-19-2022, 05:28 PM   #2
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My daughters and grandson treated SO and me to lunch at a local restaurant. Some had breakfast and some lunch. I had roasted duck breast with rice and spinach with garlic.
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Old 06-19-2022, 06:55 PM   #3
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I've got a corned beef in the oven. When it is done, I'll use the broth to cook carrots, onions, red potatoes and...of course...cabbage. They didn't have boiling onions at the market, so I bought pearls instead. It is one of DH's favorite meals. I made a horseradish sauce too, maybe I'll throw some biscuits in the oven.

Sometimes I do the cabbage as a separate dish. Braised with bacon. Today, just wedges in the broth. (He won't notice!)
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Old 06-19-2022, 07:02 PM   #4
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Marinated flank steak cooked on cast-iron stove-top grill pan, mashed potatoes and broccoli rabe.

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Old 06-19-2022, 08:54 PM   #5
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It wasn't exactly grilling weather today, so I made shrimp boil for us. We had it with perfectly acceptable baguette because we aren't all bougie like some people.


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Old 06-19-2022, 09:15 PM   #6
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I made the supper that I started yesterday. It was steak, an asparagus side salad, and fingerling potatoes. I made a compound butter for the steak and potatoes. The steak was billed as a picanha steak, which was described as a unique Brazilian cut. It's called "culotte" in French and sirloin cap in English. Maybe best known as Brazilian, but not really unique. It was very beefy tasting, as described, but not as tender as advertised. But, for the price, I'll get it again. DH's steak is in two pieces. I was doing an experiment to see if he really prefers well done to medium well done. It turns out that it is only the soft texture of less cooked steak that he finds off putting. Mine was a perfect medium rare. We also found out that DH's only objection to asparagus is the peel. Once I found out that white asparagus has to be peeled (he had that once and liked it), I thought I would try peeling the regular stuff. Yup, that was what he didn't like about asparagus.

All told, a very successful, delicious meal.


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Old 06-19-2022, 10:15 PM   #7
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Quote:
Originally Posted by taxlady View Post
...Once I found out that white asparagus has to be peeled (he had that once and liked it), I thought I would try peeling the regular stuff. Yup, that was what he didn't like about asparagus...
That's interesting, taxy. When I made the ham and asparagus quiche, I peeled the asparagus. Himself said it was good "in the quiche". When I made asparagus last week for me, I peeled them and gave Himself a couple of pieces. Once again, he said it wasn't bad. Must be the peel!
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Old 06-19-2022, 10:35 PM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
That's interesting, taxy. When I made the ham and asparagus quiche, I peeled the asparagus. Himself said it was good "in the quiche". When I made asparagus last week for me, I peeled them and gave Himself a couple of pieces. Once again, he said it wasn't bad. Must be the peel!
Got any tricks to make peeling asparagus easier? Some of them were quite hard to start. Yes, I know, you are supposed to lay the asparagus down, so you don't break them when you peel them.
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Old 06-19-2022, 10:43 PM   #9
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That's what I do, using my OXO vegetable peeler. I saw Jacques Pepin do it in one of his Facebook videos and decided to try it just for fun. Works great!

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Old 06-20-2022, 01:14 AM   #10
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Quote:
Originally Posted by Cooking Goddess View Post
That's what I do, using my OXO vegetable peeler. I saw Jacques Pepin do it in one of his Facebook videos and decided to try it just for fun. Works great!

Attachment 52266
I have a more primitive version of a peeler like that. BTW, i will check out that one. It's hard to find that style now and I prefer it. So, basically, it's just practice to make it easier. I did notice that it got easier after a while. But, at first, it was really annoying.
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Old 06-20-2022, 02:10 AM   #11
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I don't know if you can watch this YouTube video. It has Pepin using the peeler on asparagus. Of it won't open, it's from his shows on KQED public tv. You might have better luck that way.

https://youtu.be/pMH21I782IM
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Old 06-20-2022, 03:22 AM   #12
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Quote:
Originally Posted by Cooking Goddess View Post
I don't know if you can watch this YouTube video. It has Pepin using the peeler on asparagus. Of it won't open, it's from his shows on KQED public tv. You might have better luck that way.

https://youtu.be/pMH21I782IM
I watched that video a couple of days ago. It never occurred to me to pay attention to how he peeled the asparagus. D'oh! Thank you.
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Old 06-20-2022, 05:38 AM   #13
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D & SIL took us to breakfast for Fathers Day.

Then on to a casino, down the road a bit. We had lunch ( hot dogs & burgers) there.

Had a great time and didn't leave too much money @ the casino.

Jeannie and I snacked the rest of the day/evening.

Ross
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Old 06-20-2022, 08:49 AM   #14
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We had grilled pork chops seasoned with Penzeys Ozark seasoning, grilled corn on the cob with Penzeys 4/S Seasoned Salt and bruschetta with homemade pesto, chopped tomatoes and grated Parmesan cheese. Perfect summer dinner.
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Old 06-20-2022, 09:11 AM   #15
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Quote:
Originally Posted by ginnypnw View Post
i've got a corned beef in the oven. When it is done, i'll use the broth to cook carrots, onions, red potatoes and...of course...cabbage. They didn't have boiling onions at the market, so i bought pearls instead. It is one of dh's favorite meals. I made a horseradish sauce too, maybe i'll throw some biscuits in the oven.

Sometimes i do the cabbage as a separate dish. Braised with bacon. Today, just wedges in the broth. (he won't notice!)
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