Western Monarch Day - What "royal" is on your table tonight? Thursday January 5, 2026!

[Katie H]

Picked up a HUGE piece of fresh salmon at the grocery store on Tuesday. It was marked down from $27.00 USD to $17.00. I couldn't pass it up and, after portioning it out, it turned out to be enough for 5 meals for both of us.

Having just said what I did, we had salmon cooked in browned butter and garlic, gruyere mashed potatoes, along with whole pickled okra spears. Confetti cake roll from the bakery for dessert.

What royally graces your table tonight?

 

[Sir_Loin_of_Beef]

 

[forty_caliber]

BBQ panko chicken bake, rice-a-roni, and green beans.

Watered down some Sweet-Baby-Ray's Hot and beat an egg into it make a BBQ wash. Sauced and rolled in panko. Easily the best panko chicken we have ever made.

.40

 

[caseydog]

I sous vide and seared a burger patty for a cheese burger, served with a side of fries.

CD

 

[Gone Hiking]

It's been a while since I made this one. Chicken Chasseur tonight. Mrs. GH approved.

 

[thymeless]

Had a good Italian wedding soup with acini de pepe. Most others I've had used rice. I liked this better. I would try to emulate this one in my next batch I make myself.

Main was a farmhouse chicken over spaghetti. Thick sliced onion, mushroom, chicken, a bit of ham and toasted cheese on top. Pleasant but somewhat overcooked chicken.

The canoli was good.

 

[Rascal]

Home made burritos. The wraps were wrong they cracked when folding. But we made do.shirl will get right ones next time.

Russ

 

[taxlady]

I made a Danish comfort food dish, millionbøf. It's a very saucy ground beef and onion dish which is traditionally served with / over mashed potatoes. I followed a new to me Danish recipe for mashed celeriac and used that instead of the mashed potatoes. It worked very well. On its own, I could taste that it wasn't mashed potatoes. With the millionbøf on it, I wouldn't have noticed the difference. I am very pleased with how that turned out.

Millionbøf is also traditionally served with pickled beets and cucumber salad. I only had small amount of cucumber salad left, so I mixed up some sliced cucumber, sliced red onion, goat's milk yogourt, and LaoGanMa. That was pretty good, but not as good as the time I did something similar with deseeded tomatoes and cucumber.

 

[Sir_Loin_of_Beef]

I made Omaha Steaks' Italian breaded veal patties parmagiana and penne rigate with Grandma's sauce, and a 2022 Villa di Mare Sangiovese.

 

[Shining Wizard]

Beef Burgers with Mashed Potato, Baby Peas and Onion Gravy

 

[caseydog]

I sous vide and seared a burger patty for a cheese burger, served with a side of fries.

CD

BTW, for my sous vide friends here, this worked out very well. Perfectly cooked inside to medium well, still juicy, and a killer crust. I will be doing this again. The only downside is that you have to plan for this burger, because it takes a couple of hours to cook. I like steaks at medium rare, but burgers at medium well. It is a texture thing... a medium rare burger is mushy in my mouth. Medium well is perfect for me.

But, this would be a really good way to safely cook a medium rare burger, if that is your thing. Two hours at 135F sous vide will be pasteurized, and perfect for a good crusty sear in a hot pan.

CD

 

[pictonguy]

BTW, for my sous vide friends here, this worked out very well. Perfectly cooked inside to medium well, still juicy, and a killer crust. I will be doing this again. The only downside is that you have to plan for this burger, because it takes a couple of hours to cook. I like steaks at medium rare, but burgers at medium well. It is a texture thing... a medium rare burger is mushy in my mouth. Medium well is perfect for me.

But, this would be a really good way to safely cook a medium rare burger, if that is your thing. Two hours at 135F sous vide will be pasteurized, and perfect for a good crusty sear in a hot pan.

CD

Yeah, I'm also not a fan of med rare burgers for the same reason, too soft and mushy and I normally pull my seared burgers at around 135-140 which is a little less than medium well and considered medium.

 

[pacanis]

I was going to replicate Tuesday's supper last night, but I decided to leave out the chop and double up on the gnocchi Sorrentina.

 

[taxlady]

BTW, for my sous vide friends here, this worked out very well. Perfectly cooked inside to medium well, still juicy, and a killer crust. I will be doing this again. The only downside is that you have to plan for this burger, because it takes a couple of hours to cook. I like steaks at medium rare, but burgers at medium well. It is a texture thing... a medium rare burger is mushy in my mouth. Medium well is perfect for me.

But, this would be a really good way to safely cook a medium rare burger, if that is your thing. Two hours at 135F sous vide will be pasteurized, and perfect for a good crusty sear in a hot pan.

CD

That is one of the big reasons I have wanted to get a sous-vide. I do like my burgers medium rare. The texture doesn't bother me. But, I like steak tartar.

 

[The Ghan]

Beef Burgers with Mashed Potato, Baby Peas and Onion Gravy

View attachment 79337

A good old fashioned Aussie meal - meat, peas and potatoes

 

[Shining Wizard]

A good old fashioned Aussie meal - meat, peas and potatoes

Yep. It’s the food we grew up on, and MrWiz has been asking me to make more things like this for a while now.
He really loves the memories that this “peasant” food brings (that’s what he calls it anyway )
Back in my restaurant days, we did something similar as an event meal. Bangers, Sunday roast lamb, lasagna - that kind of thing. I pulled out my mums Woman’s Weekly Cookbook (every household had one) and went nuts!!

 

[The Ghan]

It certainly was - Fish and Chips on Friday nights, Sunday Roast, steak spuds and peas, snags mash and peas ... so many very basic meals that were all so darn good and easy to make ...

 

[Shining Wizard]

Funny story!
As magazine sales started to wane in the 90s, the publisher of the Australian Woman’s Weekly decided to reduce the print edition to a monthly edition.
For obvious reasons, they didn’t change the name.
Think about it

 

[The Ghan]

Um yeah - a name change that was applicable may have raised a few eye brows

If they had have - it would have become a periodical I geuss - sorry but hey ...

 

[caseydog]

That is one of the big reasons I have wanted to get a sous-vide. I do like my burgers medium rare. The texture doesn't bother me. But, I like steak tartar.

Sous vide is a safe way to eat medium rare grocery store burger meat. I have a texture issue with med/rare ground beef, and I have never had steak tartare. I assume the texture of that might not appeal to me.

CD