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

[jatco]

Originally Posted by watchdog507
Tonight's diner will look like this one. Nothing like wood charcoal grilled everything.
...Im guessing, while in RSW..??

Originally Posted by MonBK

Bon Apetit

.... Yeah, For sure...

[00pumpkin]

Jumbo lump crab cake over southwestern creamed corn!

[MonBK]

Originally Posted by 00pumpkin

Jumbo lump crab cake over southwestern creamed corn!

Looks delicious.

[jhcam8]

[MonBK]

A snack before dinner.

[jhcam8]

^Mighty tasty, mon.

[jatco]

Originally Posted by MonBK

A snack before dinner.

Pate'..??

[MonBK]

Originally Posted by jatco

Pate'..??

"Grovmalen Leverpastej".............ask your wife.

[DamageInc.77]

Just cooked this.



Pork cheeks braised in white wine, chicken stock, and cremefraiche along with leeks from my garden. Spiced with fresh thyme sprigs and garlic also from my garden, pepper, and a very little bit of red pepper flakes.

Served with parboiled and fried aspargus-potatoes (from my garden as well) and brussels sprouts.

[MonBK]

That's what a home cooked meal should look like.

[watchdog507]

Originally Posted by DamageInc.77

Just cooked this.



Pork cheeks braised in white wine, chicken stock, and cremefraiche along with leeks from my garden. Spiced with fresh thyme sprigs and garlic also from my garden, pepper, and a very little bit of red pepper flakes.

Served with parboiled and fried aspargus-potatoes (from my garden as well) and brussels sprouts.

Now that looks fantastic. I haven't had dinner yet and that would be perfect!! Can you send me the meal as an attachment?

[DamageInc.77]

Originally Posted by MonBK

That's what a home cooked meal should look like.

Thanks.

Braised pork cheeks aren't too photogenic, but they do taste incredible.

[DamageInc.77]

Originally Posted by watchdog507

Now that looks fantastic. I haven't had dinner yet and that would be perfect!! Can you send me the meal as an attachment?

Sorry, there is no "Attach Meal" option on this forum.

But I can write up my newly developed recipe if you'd like.

[Laszlo]

Originally Posted by DamageInc.77

Just cooked this.



Pork cheeks braised in white wine, chicken stock, and cremefraiche along with leeks from my garden. Spiced with fresh thyme sprigs and garlic also from my garden, pepper, and a very little bit of red pepper flakes.

Served with parboiled and fried aspargus-potatoes (from my garden as well) and brussels sprouts.

That looks outstanding! I'd love to have the recipe if you're willing to share.

[jatco]

Originally Posted by MonBK

"Grovmalen Leverpastej".............ask your wife.

Dont need to ..!! .. Been there, done that, ..and certainly on more than one occassion.. - Kinda like a 'staple'.. in this house hold...!! and Skol...

[jatco]

Originally Posted by Laszlo

That looks outstanding! I'd love to have the recipe if you're willing to share.

Damn, Im getting hungry...!

[DamageInc.77]

Originally Posted by Laszlo

That looks outstanding! I'd love to have the recipe if you're willing to share.

Sure, no problem.

Ingredients:
This recipe is for 10 pork cheeks. (2-3 trimmed cheeks per person)
4 fresh leeks
3 large cloves of garlic
3 dl of drinkable white wine
7 dl of good quality chicken stock/broth
1,5 dl creme-fraiche
A bunch of fresh thyme sprigs
Some good waxy potatoes (as many as you'd like)
15-20 fresh brussels sprouts
wheat flour (or multi-purpose, doesn't really matter)
salt
pepper
red pepper flakes (or cayenne) to taste
butter & olive oil

Cheeks:

Roll your trimmed pork cheeks in the flour after you have given them salt and pepper on both sides. Dust off all excess flour and fry over medium heat in olive oil and butter until golden brown on both sides. You may have to do this in batches so you don't overcrowd the pan.

Remove the cheeks once golden and fry the sliced leeks and garlic in the remaining fat, along with the thyme sprigs. Once the leeks are sort of translucent, turn up the heat and add the wine. Reduce it by half to intensify it and remove the alcohol. Stir in the creme-fraich (doesn't work with sour cream as it will split) and add the cheeks back in to the sauce. Pour over chicken stock until the cheeks are submerged 3/4 of the way up. Season with pepper and cayenne/red pepper flakes to taste (this isn't supposed to be a spicy dish. It just needs a slight edge that pepper alone can't give). Don't add salt yet, as the sauce will reduce and thicken. Put a lid on, and leave the cheeks to braise for around 2 hours on low heat, or until tender enough to cut with a fork. You also need to skim off the top layer of fat, or the sauce will become too oily. Once they are done, taste the sauce for salt and pepper and add if necessary.

Sprouts and Potatoes:

Peel some nice yellow waxy potatoes and boil them (in salty water of course) until they are slightly undercooked. Drain the water and add them to a pan with butter and olive oil along with a halved garlic clove and cook them until done. Remove the potatoes and add the halved brussels sprout with the cut side down. Once they've browned, give them a flip and season with salt and pepper.

Serve on semi-deep plate like pictured along with either a good white wine (a Malbec or Pinot Noir will also suffice) or a nice dry stout.

Enjoy!

[Laszlo]

Originally Posted by DamageInc.77

Sure, no problem.

Ingredients:
This recipe is for 10 pork cheeks. (2-3 trimmed cheeks per person)
4 fresh leeks
3 large cloves of garlic
3 dl of drinkable white wine
7 dl of good quality chicken stock/broth
1,5 dl creme-fraiche
A bunch of fresh thyme sprigs
Some good waxy potatoes (as many as you'd like)
15-20 fresh brussels sprouts
wheat flour (or multi-purpose, doesn't really matter)
salt
pepper
red pepper flakes (or cayenne) to taste
butter & olive oil

Cheeks:

Roll your trimmed pork cheeks in the flour after you have given them salt and pepper on both sides. Dust off all excess flour and fry over medium heat in olive oil and butter until golden brown on both sides. You may have to do this in batches so you don't overcrowd the pan.

Remove the cheeks once golden and fry the sliced leeks and garlic in the remaining fat, along with the thyme sprigs. Once the leeks are sort of translucent, turn up the heat and add the wine. Reduce it by half to intensify it and remove the alcohol. Stir in the creme-fraich (doesn't work with sour cream as it will split) and add the cheeks back in to the sauce. Pour over chicken stock until the cheeks are submerged 3/4 of the way up. Season with pepper and cayenne/red pepper flakes to taste (this isn't supposed to be a spicy dish. It just needs a slight edge that pepper alone can't give). Don't add salt yet, as the sauce will reduce and thicken. Put a lid on, and leave the cheeks to braise for around 2 hours on low heat, or until tender enough to cut with a fork. You also need to skim off the top layer of fat, or the sauce will become too oily. Once they are done, taste the sauce for salt and pepper and add if necessary.

Sprouts and Potatoes:

Peel some nice yellow waxy potatoes and boil them (in salty water of course) until they are slightly undercooked. Drain the water and add them to a pan with butter and olive oil along with a halved garlic clove and cook them until done. Remove the potatoes and add the halved brussels sprout with the cut side down. Once they've browned, give them a flip and season with salt and pepper.

Serve on semi-deep plate like pictured along with either a good white wine (a Malbec or Pinot Noir will also suffice) or a nice dry stout.

Enjoy!

You're the best, thank you!

[DamageInc.77]

Mascarpone and Pea Risotto.



I won't ever make risotto without Carnaroli rice again. They get way creamier than Arborio while still maintaining the perfect firmness.

[Passionata]

shrimps a la provinciale

[jhcam8]

Originally Posted by jatco

Damn, Im getting hungry...!

Looks great - esp. that pea risotto!

[MonBK]

Originally Posted by Passionata

shrimps a la provinciale

Very nice

[Matt C]

Burgers and curly fries!

[Matt C]

Finished product
Last meal before I start the diet, going out with a bang. Cream horns for dessert to go along with Monday Night Football!!

[jatco]

Originally Posted by Matt C

Finished product
Last meal before I start the diet, going out with a bang. Cream horns for dessert to go along with Monday Night Football!!

.
Cholesterol City.. !! - Gotta keep those arteries working...

[Matt C]

Originally Posted by jatco

.
Cholesterol City.. !! - Gotta keep those arteries working...

Yup! ;)

[watchdog507]

Originally Posted by jatco

Originally Posted by watchdog507
Tonight's diner will look like this one. Nothing like wood charcoal grilled everything.
...Im guessing, while in RSW..??



.... Yeah, For sure...

I grill year round in YYZ too. Although RSW will be looking good soon

[jatco]

Originally Posted by watchdog507

I grill year round in YYZ too. Although RSW will be looking good soon

We grill here too, year round.. !! - It's the PNW..(Pacific North West)..where the 'Real' winters arent as harsh as on the east coast...
So glad to be on the West Coast...!!
Grilling tonite...!!

[Matt C]

Originally Posted by jatco

We grill here too, year round.. !! - It's the PNW..(Pacific North West)..where the 'Real' winters arent as harsh as on the east coast...
So glad to be on the West Coast...!!
Grilling tonite...!!

You haven't lived till you grill some beef tenderloin in the heart of a Nor'easter!

[jatco]

Originally Posted by Matt C

You haven't lived till you grill some beef tenderloin in the heart of a Nor'easter!

...Uh, ..you haven't been up here yet, in the PNW. . This is the 'Norm' for us.

....somewhat daily staple, when it comes to the grill. ..