Tonight was Walleye Meunière, leftover seafood risotto, and a random internet recipe called Loubieh bil Zeit, which is basically onions and green beens braised in a tomato-based sauce. All very tasty!
London Broil on the gas grill, twice baked taters and salad. Here are the before images, but I forgot to take the after images until it was too late. No meat left and only one tater left. Then my 17 yr old son did the dishes and that became his trophy. Very rare that their aren't any leftovers. Might get good at this quantity thing by the time they all leave the house.
Care to share your twice baked potato recipe?
Tonight was Walleye Meunière, leftover seafood risotto, and a random internet recipe called Loubieh bil Zeit, which is basically onions and green beens braised in a tomato-based sauce. All very tasty!
Paul,
We don't have walleye down here, but I've had it. Every year I make a pheasant hunting trip in Aberdeen, SD, and on the last day, they serve fried pheasant and walleye for lunch. I look forward to eating that fish all year long, my mouth is watering just thinking about it.......
The wife and I were driving home from Pittsburgh two weeks ago, and a pheasant flew across the road in front of us.Paul,
Every year I make a pheasant hunting trip in Aberdeen, SD.......
I made pork cutlets in the style of veal milanese. (So, "pork milanese"?) I took pork loin chops, deboned them, pounded them thin into escalopes, dredged in flour, then in eggs, then in breadcrumbs, and pan-fried until golden and crispy.
Looks good Greg but where's the meat????
In an effort to better my health I am taking a little time off of animal products. That doesn't mean I don't get to eat! Last night's fare was a whole wheat dough that has been fermenting for several days topped with an avocado garlic "sauce", baby portobellos and red bell pepper.
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We also enjoyed a wonderful bean and rice dish for lunch yesterday.
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John, pay attention! There may be a quiz later!![]()
To us of German/Austrian/Hungarian descent, that is called Viener Snitzel Vom Schwein . I guess it is the sauce that makes it a Milanese..
NOW YOU DID IT!!! I have not made snitzel in months and now I am craving it big time! Thanks a lot SG!!!..![]()
I make snitzel by first making my own bread crumbs. This is a must! Take fresh bread, break into small pieces, and toast in the oven (on a sheet pan) until light and hard. Run the pieces through a food processor and Sift the crumbs through a strainer. This produces fine, flour-like bread crumbs.
Once the crumbs are made, I take a pork loin and cut into 1.5 inch thick medallions. I then pound each medallion into the stone age. I have a "Thor's Hammer" meat mallet for just this purpose. When I am done pounding, each snitzel is about 10 inches wide and so thin that you can see light through them.
Then it is salt/pepper/flour/egg wash/breadcrumbs and fry until golden brown (rather quick in hot oil given how thin they are). The meat shrinks up a bit in the pan, so the breading "wrinkles" up. This and the fact that it is large enough to hang off the plate are tell-tale signs of a good snitzel.
I serve this with a TON of fresh Lemons, some spaetzle, and some red cabbage.
The problem is that I am too busy Saturday to make this. It will have to wait until sunday...![]()
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