Thursday's Dinner - 9/22

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pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,612
Location
Woodbury, NJ
Today I had some leftovers, from yesterday.
Last night I had my Mexican dinner with a couple of friends. Only one large avocado's worth of guacamole (the other 4 were still rock hard!), while heating up that venison liver in chipotle sauce (made with that salsa negra of Rick Bayless), and a simple sauce I made with guajillo chiles, tomatoes, and a pound of chorizo made with venison. Both of these dishes had about 2 c of okra added, to stretch them, and add vegetables. The father gave me the venison this time; the son the last season's venison. I heated the corn tortillas on one of my gas burners, before taking them over there. Served them with some colby, as well as some queso panela.
 
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Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
Tonight was stofed bone in rib pork chops, stuffed with chevre, and dried, wild blueberries. The outsides were seasoned with KFC chicken seasoning, and the Shake & Bake for pork. Stovetop stuffing for pork was the side, with freshly made lemon curd in puff pastry shells for desert. It was all so very tasty.

Seeeeya; Chief
Longwind of the North
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,625
Location
Massachusetts
I picked up SO from the airport this evening so dinner was quick as she was starving (and I can always eat something). Pan seared pork tenderloin medallions and buttered egg noodles.

IMG_0332.jpeg
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,812
Location
near Montreal, Quebec
I made Linda's pot o' pig. It's a Danish way of serving pork. I haven't made it in a while and it seemed to be particularly good this time. I served it with boiled fingerling potatoes. Normally, I would serve this with rødkål, but I didn't have any on hand and I didn't have the spoons to make some. We'll probably make some this weekend. It was delicious. I practically licked the pot to get all of the tasty sauce. Stirling served himself the way he was told to do that at the Danish pub where we first had it. Put the potatoes on the plate and put the pork and sauce on top of the potatoes. I put mine on the side and put sauce on the potatoes.


Linda's pot o' pig and fingerling potatoes.jpg
Linda's pot o' pig and fingerling potatoes again.jpg
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,553
Location
Waterdown, Ontario
I had freezer meal of Jambalaya. Tasty for all the ingredients, only there seemed to be a bit of a watery after-taste. Don't ever remember that happening before.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,625
Location
Massachusetts
I don't like to shop. To me that means you want/need something but aren't sure what to get so you go to stores and "shop". I decide what I need then go to a store and buy it.

I suspect my wardrobe reflects that approach.
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
213
Location
Chicago
I thought Swiss Steak is with tomato type sauce and Smothered Steak has brown gravy. I could be wrong ... I've been wrong all day. That's why the experts suggest not to make financial decisions on Friday ... biggest car shopping day of the week!
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,553
Location
Waterdown, Ontario
My kids want me to wear an ankle bracelet - has two alarms, one for when I enter a grocery store, hardware or nursery. A 2nd alarm goes off if I'm in there longer than 15 minutes, at which point they shut down my credit card. :mad::cry:
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
Messages
16,546
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I live in the Heartland of the United States

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