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Old 01-09-2017, 05:13 PM   #3371
Boatboy24
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Swedish meatballs and mushroom gravy with mashed potatoes and lingonberry jam.
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Old 01-09-2017, 10:00 PM   #3372
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I made a pork and pasta dish, just kinda made it up. I was jonseing for a brandy/cream sauce, and decided to use pork for the protein. So, I bought a pork tenderloin, cut it into medallions and seared those. Then I sauteed shallots, mushrooms, and garlic, then flambeed this with brandy and sherry, then added heavy cream, thyme, fennel, truffle oil, etc. Served over angel-hair pasta. Delish. I made a side of beer-braised cabbage. (These did not go too well together, but there were other reasons I wanted to make cabbage this evening.) Washed this down with a Bogle Chard.
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Old 01-11-2017, 06:09 PM   #3373
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Chicken Souvlaki with tahini/yogurt sauce and oven roasted 'taters. Pairing with the LR Carrusel.
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Old 01-11-2017, 07:41 PM   #3374
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Needed a "red chile" fix tonight so came home at lunch did my workout and then brought out the crock pot and made a nice batch of "Carne Adovada". Slow cooked pork butt, red chile (powder and crushed), oregano, onion, cumin, garlic, salt. The aroma was intoxicating when I came home this afternoon!
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Old 01-11-2017, 07:49 PM   #3375
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Quote:
Originally Posted by ibglowin View Post
Needed a "red chile" fix tonight so came home at lunch did my workout and then brought out the crock pot and made a nice batch of "Carne Adovada". Slow cooked pork butt, red chile (powder and crushed), oregano, onion, cumin, garlic, salt. The aroma was intoxicating when I came home this afternoon!
Is that sour cream or yogurt it is being served with (white stuff under the cilantro)? Looks and I think would smell awesome, need to think about that one, I think the kiddos would eat that, they are sick of turkey taco meat. Your wraps look nice and fresh and soft and warm and...Heck, now I'm hungry and about to go to bed.
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Old 01-11-2017, 07:57 PM   #3376
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Sour cream to take some of the heat down a notch or two! LOL
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Old 01-11-2017, 08:01 PM   #3377
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Quote:
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Sour cream to take some of the heat down a notch or two! LOL
Cool (literally). Wasn't sure as I read that the traditional version sometimes fermented the pork with the bacteria (non-dairy) to preserve it. I guess a quicky fix to add the sourness of that process is to add a greek yogurt to the finished product.

I like crock pot dinners as I can help my wife out time wise in the evening using some extra time in the morning waiting for my youngest daughters bus to show up. Plus I don't ever remember making a crock pot meal and not having a really tasty end product. Thank you for the great idea!
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Old 01-11-2017, 10:31 PM   #3378
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A simple roast chicken, following Cafe Zuni's wonderful recipe: http://www.eater.com/2013/10/8/63624...hicken-for-two Also, risotto and roast brussels sprout halves with parmesan. I am experimenting with adding spices/herbs below the detection limit to add to the complexity of a dish. The risotto was flavored with some coriander, and the brussels sprouts had lemon juice and truffle oil. One of my beautiful dining companions ID'ed the truffle, but the rest went unidentified.
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Old 01-12-2017, 06:17 PM   #3379
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Italian style meatloaf with sautéed cauliflower and pasta.
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Old 01-12-2017, 06:48 PM   #3380
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Chicken parm without any chicken. Half of the dish with turkey breast fillets, the other half with venison. Used the 4/C gluten free seasoned bread crumbs, deep fried in canola oil yesterday, hung out in the fridge overnight and assembled this morning. The turkey was good but the venison was fork tender, the boys really enjoyed it.
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