What's for Dinner?

Tried a pork butt in the oven instead of the smoker for the first time earlier this week. It was seared heavily on all sides in a cast iron dutch oven and then in the oven at 275°. It was a 4 lb. butt and it was done in just under 3 hours! RECIPE HERE Served it up with some Eastern NC BBQ sauce. Didn't have the smokey taste you get from a long smoke, but the charred meat gave it s nice taste.

Baked Cod, Green Beans and boxed Mac & Cheese.

Dinner tonight was Panko/parm crusted halibut with salad and a fresh sourdough loaf. First somewhat affordable Halibut we've seen in a very long time, frozen fillets 2, 12 oz total, $9.98. Need to go back a buy a few more bags.

Garlic shrimp with Parmesan. Another dish similar to a dish I enjoy from Europe. Very tasty.

We just finished the last of a 19 lb Turkey- really good with all the fixings last night. Needed something Red after that. So made a Baked Penne w/portobellos, sweet Italian Sausage And home made marinara. Washed it down with a 2015 Brunello from Italy. I’m a happy man.

Mcjeff said:

Garlic shrimp with Parmesan. Another dish similar to a dish I enjoy from Europe. Very tasty. View attachment 70162View attachment 70163

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Recipe?

Boatboy24 said:

Recipe?

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From Cajun-Creole Cooking by Terry Thompson. I just put it in a large dish and then serve over rice. Real Parmigiano-Reggiano cheese makes a difference. I found it is similar to a dish from a couple of Portuguese restaurants that I used to frequent, although their version used even more garlic and omitted the cheese.

Friday night.........

Italian night!

Ho-made baguette [Y]
Ho-made pesto [Y]

Fresh mutz, pesto, tomato, leaf lettuce on sourdough baguette........

Steak and Chimichurri? What's not to like?

Cafe Zuni chicken; roasted delicata squash; green beans with tarragon; roasted cauliflower with garlic and fennel. Not bad!

Mmmm...breakfast burrito...

I see you and raise you a Carne Adovada BB!

Boatboy24 said:

Mmmm...breakfast burrito...

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Detroit style pizza in a Michigan made steel pan. As a New Englander not accustomed to this type of pie, it was a new experience, but definitely a lot of fun to make and eat. We’re adding it to the rotation now!

Looking good! Love this type of pie as well. I snagged a LloydsPan a few months back just for this purpose. We rotate between this and a thin crust pie depending on what we feel like.

https://www.amazon.com/gp/product/B01FY5PHIK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

CTDrew said:

Detroit style pizza in a Michigan made steel pan. As a New Englander not accustomed to this type of pie, it was a new experience, but definitely a lot of fun to make and eat. We’re adding it to the rotation now!

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Sous vide lamb shank (159ºF for ~48 hours) with rosemary and garlic, served with a mushroom/garlic/thyme reduction sauce of red wine and lamb drippings from the sous vide bag. Browned then braised Brussels sprouts. Baked 'taters. Fennel and onions, sauteed then braised.

It was all pretty good, but I had planned to have dinner on the table at 6. My wife was on a work phone call that didn't end until 7:30, so I was a little frustrated that the dishes were not served in "optimum condition." Still better than a sharp stick in the eye, however.

My wife went all fancy today and made me and the kids a multi course meal.
Had some of my 2018 Merlot and 2017 Muscat with it.

Temperature down to freezing last night, cool and windy today.
A big pot of chili is going to hit the spot. Got the family all out to get all gardens prepped ,trees and vines pruned and a whole lot of seed starting to do today

Last night