What's for Dinner?

[BarrelMonkey]

Black trumpet mushrooms (foraged from our hillside) with homegrown asparagus and garlic, over cornmeal pasta (not shown). It's been a great year for black trumpets!

 

[bstnh1]

Had a package of tenderloin ends, sliced for stir fry. I surprised Mrs. WM81 with a stir fry -- tenderloin, bell pepper, bamboo shoots, and baby bok choy. Plus enough garlic to kill 5,000 vampires.

View attachment 110677

I go through so much garlic when cooking that I'm guessing we reek to other people when we go out.

 

[Mcjeff]

My wife and Daughter are in Florida for a girls trip, so just me for dinner. My son suggested steak au poivre. With my FWK Cabernet Sauvignon I just bottle turned out pretty good!

 

[bstnh1]

Friday night - baked stuffed scallops, asparagus.

 

[bstnh1]

5 cheese lasagna

 

[Jusatele]

Dinner tonight

lets see
10.5 inch x deep Dutch oven
1 corned beef brisket flat
1 yellow onion sliced
1 bag carrots, skinned and chopped 1 1/2 inches
2 bouillon cubes, beef
1 bottle spicy Italian dressing
enough water to cover veggies
trust me, no salt needed with the corned beef brisket seasonings

put over medium flame and allow to boil, bring back to a simmer
let cook till brisket starts to fall apart.

separate broth and reduce 1/2 way

serve brisket and vegies in bowls with broth poured over, not a soup, thinner than a stew

Bon Appetit

 

[ceeaton]

Pizza tonight, here's the sauce recipe I've been using lately.
#10 can of 7/11 tomatoes (6lb 9oz or 2976.7g)
45 g table sugar (about 3 TBS)
1.2g oregano
10g kosher or sea salt
2g garlic powder
1 glass of wine or beer for the cook.

Heat to a simmer to hot pack into mason jars.





Love this oregano:



Hot pack into heated quart jars - boil water canned for 45-50 minutes.





Makes 3 2/3 quart jars (partial jar in fridge for pizza today). Salt amount is low on purpose since some cheeses have more sodium content than others, you can always add the salt, harder to remove it.

 

[Jusatele]

There is a west coast grocery chain
WINCO
They sell bulk spices and blends
One they used to sell was a rub called Back Yard BBQ
I wish I could find it again as I would love to do a set of ribs here featuring it.

 

[joeswine]

Had a beautiful Italian style hoagies tonight , butt the start of my show was my Air Fries .
Talk about good and easy peezy

 

[joeswine]

Friday night - baked stuffed scallops, asparagus.

View attachment 111061

Never stuffed a grass

 

[bstnh1]

Pizza tonight, here's the sauce recipe I've been using lately.
#10 can of 7/11 tomatoes (6lb 9oz or 2976.7g)
45 g table sugar (about 3 TBS)
1.2g oregano
10g kosher or sea salt
2g garlic powder
1 glass of wine or beer for the cook.

Heat to a simmer to hot pack into mason jars.


View attachment 111082


Love this oregano:

View attachment 111083

Hot pack into heated quart jars - boil water canned for 45-50 minutes.

View attachment 111084

View attachment 111085

Makes 3 2/3 quart jars (partial jar in fridge for pizza today). Salt amount is low on purpose since some cheeses have more sodium content than others, you can always add the salt, harder to remove it.

Do you store these in the fridge?

 

[Rocky]

 

[ceeaton]

Do you store these in the fridge?

Nope, pH is low enough, canned long enough, they are shelf stable. The partially filled one I did put in the fridge.

Not sure how long they'd last, assuming a year, but I use them within a month or so since we make a lot of pizza/tomato pasta dishes.

If I could get the 7/11 ground tomatoes in a smaller can, I would just use that each time and omit the canning.

 

[ceeaton]

Cubanos yesterday for dinner. Took 1/2 day from work, so injected (with citrus marinate)/smoked some mojo pork and made up KA's best interpretation of a Cuban style roll. Yum!







https://www.kingarthurbaking.com/recipes/cuban-sandwich-recipe

 

[tullamore]

seafood night
mussels in a tomatoe sauce, sushi, crab legs and lobster tail
all washed down with my 2023 ontario Gewurtztraminer

 

[bstnh1]

Nope, pH is low enough, canned long enough, they are shelf stable. The partially filled one I did put in the fridge.

Not sure how long they'd last, assuming a year, but I use them within a month or so since we make a lot of pizza/tomato pasta dishes.

If I could get the 7/11 ground tomatoes in a smaller can, I would just use that each time and omit the canning.

Oops! I missed the part where you process them in a hot water canner. Makes a lot more sense now.

 

[GreginND]

A wonderful creamy risotto made with preserved lemons and peas was topped with "scallops" of king oyster mushroom seared in a garlic butter. So good and completely plant-based.

 

[joeswine]

Tonight , Orange shrimp with roasted corn and peppers and a side of batteted cod and for a great tasting wine my Fero from Sorrento

 

[joeswine]

Well the last 4 pics don’t belong , sorry

 

[Boatboy24]