What's for dinner guys....?????

[Baco Noir]

The question we ask ourselves everyday is, “what’re we having for dinner?” Compliments of our freezer, pantry, and a local farm stand - miso glazed sea bass with basmati rice and sautéed local fresh Swiss Chard with an Asian-inspired dressing, and served with a 2021 Beaux Fréres Upper Terrace Pinot Noir. The watch in the food was for the watch wanker on Twitter - great feed!

[jatco]

Originally Posted by Baco Noir

The question we ask ourselves everyday is, “what’re we having for dinner?” Compliments of our freezer, pantry, and a local farm stand - miso glazed sea bass with basmati rice and sautéed local fresh Swiss Chard with an Asian-inspired dressing, and served with a 2021 Beaux Fréres Upper Terrace Pinot Noir. The watch in the food was for the watch wanker on Twitter - great feed!

[4 Aussies]

Chicken Marsala with Oven Roasted Fingerling Potatoes finished with grated Parmigiano Reggiano.

[jatco]

Originally Posted by 4 Aussies

Chicken Marsala with Oven Roasted Fingerling Potatoes finished with grated Parmigiano Reggiano.

WOW...Including an audience and
Looks awesome Randy....

[Baco Noir]

Originally Posted by 4 Aussies

Chicken Marsala with Oven Roasted Fingerling Potatoes finished with grated Parmigiano Reggiano.

I’d scrap with the dogs for that!

[SDGT3]

Outstanding!!

[4 Aussies]

Originally Posted by jatco

WOW...Including an audience and
Looks awesome Randy....

Thank you, Thomas!

Originally Posted by Baco Noir

I’d scrap with the dogs for that!

Not an easy fight, three against one, Roger!

Originally Posted by SDGT3

Outstanding!!

Thank you, Phillip!

This is our favorite dish from Le Colonial A French-Vietnamese restaurant in Chicago, my better half nailed it tonight.
Sate Spiced Filet Mignon.
Filet simmered in a fragrant spicy sate sauce with yams and string beans.

[jatco]

Originally Posted by 4 Aussies

Thank you, Thomas!

Not an easy fight, three against one, Roger!

Thank you, Phillip!

This is our favorite dish from Le Colonial A French-Vietnamese restaurant in Chicago, my better half nailed it tonight.
Sate Spiced Filet Mignon.
Filet simmered in a fragrant spicy sate sauce with yams and string beans.

Looks great...

[SDGT3]

Originally Posted by 4 Aussies

Thank you, Thomas!

Not an easy fight, three against one, Roger!

Thank you, Phillip!

This is our favorite dish from Le Colonial A French-Vietnamese restaurant in Chicago, my better half nailed it tonight.
Sate Spiced Filet Mignon.
Filet simmered in a fragrant spicy sate sauce with yams and string beans.

One of the best feelings is successfully mimicking a favorite dish from a restaurant at home without the luxury of having the exact recipe. Well done to the chef!

[77T]

Well lunch
Oysters Rockefeller

Kind of psychedelic looking in a dark bar called Oyster Bay

But they have the best balance.




Sent from my iPhone using Tapatalk Pro

[jatco]

Originally Posted by 77T

Well lunch
Oysters Rockefeller

Kind of psychedelic looking in a dark bar called Oyster Bay

But they have the best balance.




Sent from my iPhone using Tapatalk Pro

Love oysters freshly shucked. Just had some last week...

[Baco Noir]

Originally Posted by jatco

Love oysters freshly shucked. Just had some last week...

We had some last night too. So good, but very expensive here in western Colorado. Pretty sure we paid for their plane ticket to get here.

[jatco]

Originally Posted by Baco Noir

We had some last night too. So good, but very expensive here in western Colorado. Pretty sure we paid for their plane ticket to get here.

...or not!

[TNT009]

Sent from my iPhone using Tapatalk

[jatco]

Originally Posted by TNT009

Sent from my iPhone using Tapatalk

[SDGT3]

Garden to table. Fresh tomatoes �� and basil �� made into a marinara sauce from scratch, grilled zucchini from the garden as well, homemade carpaccio and stuffed rolled beef.

[Baco Noir]

Originally Posted by SDGT3

Garden to table. Fresh tomatoes �� and basil �� made into a marinara sauce from scratch, grilled zucchini from the garden as well, homemade carpaccio and stuffed rolled beef.

Love it!

I'm going to build raised beds for our new house this fall and am looking forward to having a big veggie garden again.

[TNT009]

Sent from my iPhone using Tapatalk

[SDGT3]

Fresh and locally caught Yellowtail.

[4 Aussies]

Dover Sole a la Meuniere, Herbs de Provence, and
Brown Butter.

[jatco]

Originally Posted by 4 Aussies

Dover Sole a la Meuniere, Herbs de Provence, and
Brown Butter.

Looks superb Randy..and expect it tastes the same. We'll done to the chef..

[SDGT3]

Wow Randy… that’s amazing

[Baco Noir]

Originally Posted by 4 Aussies

Dover Sole a la Meuniere, Herbs de Provence, and
Brown Butter.

That looks like an amazing meal!

[SearChart]

Homemade burgers & fries.

[Baco Noir]

Follow me for more recipes…

[4 Aussies]

Originally Posted by Baco Noir

Follow me for more recipes…

Thank you very much for sharing the healthy salad recipe Roger, I think I can get on board, will print it out and prepare one tomorrow!!

[TNT009]

Campfire in Carlsbad, Ca! Warm oysters and tuna crudo!



Sent from my iPhone using Tapatalk

[jatco]

Originally Posted by TNT009

Campfire in Carlsbad, Ca! Warm oysters and tuna crudo!



Sent from my iPhone using Tapatalk

Works for me.... Kudos...

[77T]

This will take some time...

Boston Butt deboned - been bathing in Mojo all day.



Coming up to temp in 90° heat - better than a 100° oven...


Now to make Oak coals. First the old Oak assembled in a shallow Weber.




After some charcoal ignited in the Weber chimney, dumped it in the center and leaned that Oak towards the center. Should have a great set of coals in an hour.




More to come - the Pecan goes into the Oak coals when they are ready and a closed lid should keep the flames to manageable level.

The result should be a smokey seared pork roast when rolled up.


Sent from my iPhone using Tapatalk Pro

[77T]

It's beginning to smell good




Sent from my iPhone using Tapatalk Pro