bethzaring
Master Chef
I plan on fixing fat sausages, sauerkraut, mashed potatoes and will incorporate a green chile in there somewhere.
What's cooking at your place?
What's cooking at your place?
I'm determined to dirty up my new stove today.
The menu will be something like yours Beth. I'll be doing a one skillet meal with a bed of cabbage, onion, potatoes, and big fat sausages on the top. Wish I had an apple.
Very close to what I had. I didn't think of putting pepper rings on it, but I should have, since I have a jar sitting in the fridge.Meat-za here too!
Topped with seasoned tomato paste, two kinds of cheese, red onion, black olives, pickled hot pepper rings.
That looks delicious, Kathleen! Oddest thing....I've had a craving for liver lately, too. I have some calf's liver in the freezer, but it will have to wait until Mrs. K goes out of town on business in a few weeks. She can't abide the smell or taste of liver. Personally, I think she just doesn't know what she's missing out on.I've been wanting liver for a while. Unfortunately the store only had frozen calves liver packaged in those little packets where it looks fabulous and ends up sad once it thaws. So, the liver was thawed and placed in the sous vide. It came out tasting mild and fabulous, though it took on a lump-like shape in the sous vide. Onions had been sauteed until thoroughly caramelized, and then the liver was browned in the same skillet and the skillet was de-glazed with a splash of white wine. Instead of potatoes, cauliflower proceeded with a chunk of cream cheese, butter, and a splash of heavy cream, salt and a bit of pepper. Unsweetened lemon jello for dessert.
~Kathleen