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Yesterday we slow cooked a brisket in a fresh BBQ sauce. It makes a lot of sauce, more than we'd use.

Tonight we're simmering chicken thighs in the sauce, getting 2 meals out of one great flavoring!

If anyone wants the recipe with my notes, it's here. Yesterday's version had a few substitutions, but was close.
 
If anyone wants the recipe with my notes, it's here. Yesterday's version had a few substitutions, but was close.
Lunch was leftover brisket warmed up in the sauce after the chicken was simmered in it for an hour. Yes, the sauce is even better!
 
Made up some chicken and kielbasa sausage meat today. Stuffed the chicken/spinach/feta meat into casings and cooked some up for dinner. Sliced and added it to some pesto/onion/red pepper/tomatoes. Turned out really well. Salad with some freshly made blue cheese dressing. Yum!

Kielbasa will be stuffed tomorrow then cold smoked for a few hours, weather dependent.

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Mustard greens blanched, then braised with lots of sauteed garlic; leftover cauliflower reseasoned in butter with curry powder, coriander, and cinnamon; browned chicken thighs simmered in Thai massaman curry sauce (gift from neighbor) and cilantro; and rice tarted up with the curry sauce.

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Fennel sauteed with red onions, seasoned with thyme and fennel seeds, then braised in sherry; Brussels sprouts, browned in EVOO then braised in chicken stock; French lentils, seasoned with cilantro, parsley, and marjoram, saucified with butter and EVOO. Finally, beautiful, fat, marbled pasture-raised pork rib chop, dredged in flour, browned, braised with tomatoes and two wines (ho-made Syrah and Marsala), with sauteed 'shrooms, onions, garlic, sage, and tomato paste. Downright delectable!



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