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MonBK · 6 November 2014, 07:37 AM

Quote:

Originally Posted by 00pumpkin

Shells stuffed with beef, sausage and ricotta.

That really looks good.

jatco · 6 November 2014, 07:40 AM

Quote:

Originally Posted by DamageInc.77

Bit lazy tonight, so I just browned some smoked kale sausages in duck fat, added capers and brine as well as shredded oxheart cabbage. After a few minutes of wilting on high heat, a few splashes of sherry vinegar was added and reduced down. Salt, pepper, and serve.

Smoked sausages with "flash-sauerkraut" and capers in 12 minutes. No starch needed (though buttery mashed potatoes would not be a bad thing if you weren't a lazy-ass).

Looks great....

MonBK · 6 November 2014, 07:50 AM

x2

joeychitwood · 6 November 2014, 12:49 PM

I made Drunken Spaghetti tonight. Noodles, shallots, garlic, basil, olive oil, red pepper, pancetta, Parmesan cheese, and 2.5 cups of Zinfandel which is reduced to a coating sauce. A new dish to me, and very good.

Sarajevo · 7 November 2014, 04:13 AM

Quote:

Originally Posted by joeychitwood

I made Drunken Spaghetti tonight. Noodles, shallots, garlic, basil, olive oil, red pepper, pancetta, Parmesan cheese, and 2.5 cups of Zinfandel which is reduced to a coating sauce. A new dish to me, and very good.

I'm sure it's very tasty but it looks like a load of earthworms

MonBK · 7 November 2014, 04:18 AM

Quote:

Originally Posted by joeychitwood

I made Drunken Spaghetti tonight. Noodles, shallots, garlic, basil, olive oil, red pepper, pancetta, Parmesan cheese, and 2.5 cups of Zinfandel which is reduced to a coating sauce. A new dish to me, and very good.

Is your wife out of town Marc?

jatco · 9 November 2014, 06:30 AM

Quote:

Originally Posted by MonBK

Is your wife out of town Marc?

X2 .. be right over....!!

Looks and sounds Great...!!

joeychitwood · 9 November 2014, 07:04 AM

Quote:

Originally Posted by MonBK

Is your wife out of town Marc?

I cook for us once in a while. Not often, but when I do it's always edible.

Quote:

Originally Posted by jatco

X2 .. be right over....!!

Looks and sounds Great...!!

It was really good. Not like anything I've had before. Very easy to prepare.

Silvio Mosiello · 9 November 2014, 07:09 AM

Tira Misu for dessert at my friends restaurant

Sent from my Motorola Razor

jatco · 10 November 2014, 05:12 AM

...On our last weekend 'Surprise' Get-A-Way, arranged by my Mrs., we stopped at 'Smitty's in Gibson BC (the sunshine coast..)..and had a Fabulous lunch...

.
Started with an Awesome clam chowder, followed by halibut fritters, (we shared..), then fried oysters for Jannet and I had the Mussels..
Damn it was good...!!

If you're ever in the area, ya gotta check out Smitty's

Passionata · 10 November 2014, 05:43 AM

Foie gras terrine with quince jam and a a very fresh 2014 rose

00pumpkin · 11 November 2014, 01:11 AM

Shrimp and Crawfish Etouffee

BNA/LION · 11 November 2014, 01:21 PM

Tri Tip, Tri Color Baby Potatoes and Crab Stuffed Mushrooms!

Thunderball57 · 11 November 2014, 04:19 PM

Homemade chicken noodle soup and a couple of dinner rolls.

jatco · 12 November 2014, 03:45 AM

Quote:

Originally Posted by BNALION

Tri Tip, Tri Color Baby Potatoes and Crab Stuffed Mushrooms!

.
Looks great..!! - Along with the addition of a 'Pointing Shot..!!

azguy · 12 November 2014, 03:48 AM

Last night was Cornflakes, seriously, it was...

BNA/LION · 12 November 2014, 11:26 AM

Quote:

Originally Posted by jatco

.
Looks great..!! - Along with the addition of a 'Pointing Shot..!!

Ha! Pointing at all the crab meat slabs that came from those legs!

I have been an active participator in the "what's for dinner guys?" thread for sometime now and always forget a watch picture,

but not this time.

jatco · 12 November 2014, 12:47 PM

Quote:

Originally Posted by BNALION

Ha! Pointing at all the crab meat slabs that came from those legs!

I have been an active participator in the "what's for dinner guys?" thread for sometime now and always forget a watch picture,

but not this time.

Point and shoot at your dinners, entres,,,!! - One can never get enough of the epicurian's on this site..!!

cop414 · 13 November 2014, 09:04 AM

Tonight was "meatloaf casserole", my famous meatloaf (here's my secret- if your recepie calls for a cup of bread crumbs substitute 3/4 of that with quick cooking oatmeal with 1/4 of the bread crumbs, trust me on this one!) I make the meatloaf, about 2 1/2 pounds, then line the casserole dish with it, then put a layer of sliced potatoes, carrots and slices of sweet onion. Then a layer of the meatloaf followed by another layer of the potatoes, carrots and onions. All topped off with another layer of the meatloaf sealed nice and tight. A topping of sweet onions and on the very top thick cut bacon. This thing is so dense that it takes at least 3 hours at 350 degrees to get gone. The bacon grease drips down through the meat and vegetable layers making the house smell amazing! Leftovers taste even better the next day! The next pic shows the layers once you cut slices out. Yum

cop414 · 13 November 2014, 09:06 AM

You should smell this!

joeychitwood · 13 November 2014, 09:12 AM

I am definitely making this soon, Tim. Looks like a great dish for the guys on my pheasant hunting trip next month.

cop414 · 13 November 2014, 09:22 AM

It's really great Doc, I poke a knife down through a couple times and try to get a half cup of water into it before I start cooking, the steam mixes with the bacon drippings. I cover it for the three hours, suction off the hot fat if it gets close to boiling over. Put a pan under the dish as it does sometimes boil over. If it does pull the pan out and wash it so the drippings don't burn. If that happens just suction off some of the grease in the casserole dish. Keep it covered until the end.
Once the potatoes are done (test with a knife down through) I'll uncover it and turn the broiler on for just a minute or two to crisp up the bacon. I'll drizzle a little steak sauce on mine, excellent meal!

jatco · 14 November 2014, 01:09 PM

Quote:

Originally Posted by cop414

It's really great Doc, I poke a knife down through a couple times and try to get a half cup of water into it before I start cooking, the steam mixes with the bacon drippings. I cover it for the three hours, suction off the hot fat if it gets close to boiling over. Put a pan under the dish as it does sometimes boil over. If it does pull the pan out and wash it so the drippings don't burn. If that happens just suction off some of the grease in the casserole dish. Keep it covered until the end.
Once the potatoes are done (test with a knife down through) I'll uncover it and turn the broiler on for just a minute or two to crisp up the bacon. I'll drizzle a little steak sauce on mine, excellent meal!

.
Damn, that sounds and looks great...!!
Gotta try that sometime...!

cop414 · 14 November 2014, 01:12 PM

Thanks Thomas, it's one if those dishes that's even better the next day!

Challenger Deep · 14 November 2014, 01:13 PM

Something that came out of the box and had happy people smiling around a table.

jatco · 14 November 2014, 01:31 PM

Quote:

Originally Posted by cop414

Thanks Thomas, it's one if those dishes that's even better the next day!

...
..Kinda reminds me of my Mom's what she called, 'Chinese Pie'.. with a bed of mashed potatoes, filled with ground beef and corn ..topped with breadcrumbs.. and baked.. - Something like that..!! - gotta check it out..- And yours...!!

Laszlo · 14 November 2014, 02:20 PM

Quote:

Originally Posted by Passionata

Foie gras terrine with quince jam and a a very fresh 2014 rose

Yum!

Passionata · 14 November 2014, 03:44 PM

Quote:

Originally Posted by 00pumpkin

Shrimp and Crawfish Etouffee

Love love love

Passionata · 14 November 2014, 03:47 PM

Quote:

Originally Posted by Laszlo

Yum!

Why don t you just comeover for a bite mate?we got plenty of room and food for you!

broncophil · 15 November 2014, 03:25 PM

Sorry, the pic of the ribeye is the "after"

10 November 2014, 05:43 AM	#2771
Passionata "TRF" Member Join Date: Mar 2011 Location: N/A Watch: the girls Posts: 7,095	Foie gras terrine with quince jam and a a very fresh 2014 rose __________________ Best George "Also remember that feet don't get fat and a watch will always speak volumes." Robert Johnston --------------------- newhttps://youtu.be/EljAF-uddhE new http://youtu.be/ZmpLoO1Q8eQ IG @passionata1

13 November 2014, 09:22 AM	#2782
cop414 TRF Moderator & 2024 SubLV41 Patron Join Date: Apr 2012 Real Name: Tim Location: Pennsylvania Watch: 14060M Posts: 72,314	It's really great Doc, I poke a knife down through a couple times and try to get a half cup of water into it before I start cooking, the steam mixes with the bacon drippings. I cover it for the three hours, suction off the hot fat if it gets close to boiling over. Put a pan under the dish as it does sometimes boil over. If it does pull the pan out and wash it so the drippings don't burn. If that happens just suction off some of the grease in the casserole dish. Keep it covered until the end. Once the potatoes are done (test with a knife down through) I'll uncover it and turn the broiler on for just a minute or two to crisp up the bacon. I'll drizzle a little steak sauce on mine, excellent meal! __________________ Rolex Submariner 14060M Omega Seamaster 2254.50 DOXA Professional 1200T Card carrying member of TRF's Global Association of Retro-Grouch-Curmudgeons TRF's "After Dark" Bar & NightClub Patron P Club Member #17 2 FA ENABLED

14 November 2014, 01:12 PM	#2784
cop414 TRF Moderator & 2024 SubLV41 Patron Join Date: Apr 2012 Real Name: Tim Location: Pennsylvania Watch: 14060M Posts: 72,314	Thanks Thomas, it's one if those dishes that's even better the next day! __________________ Rolex Submariner 14060M Omega Seamaster 2254.50 DOXA Professional 1200T Card carrying member of TRF's Global Association of Retro-Grouch-Curmudgeons TRF's "After Dark" Bar & NightClub Patron P Club Member #17 2 FA ENABLED

14 November 2014, 01:13 PM	#2785
Challenger Deep "TRF" Member Join Date: Jan 2014 Real Name: James Location: Michigan Watch: Omega Seamaster Posts: 528	Something that came out of the box and had happy people smiling around a table. __________________ "Overtook The Michael..."-Mika "I need to establish my own limits. When i reach those limits, i am willing to overcome them and establish new ones. I do not know how far i can go. I have an understanding of wht i'm doing, but do not know how far it can take me."-Ayrton Senna.

6 November 2014, 07:50 AM	#2763
MonBK Banned Join Date: Nov 2010 Location: Kingstown Posts: 58,279	x2

6 November 2014, 12:49 PM	#2764
joeychitwood "TRF" Member Join Date: Oct 2009 Location: Way Up North USA Watch: Rolexes & Tudors Posts: 6,361	I made Drunken Spaghetti tonight. Noodles, shallots, garlic, basil, olive oil, red pepper, pancetta, Parmesan cheese, and 2.5 cups of Zinfandel which is reduced to a coating sauce. A new dish to me, and very good.

9 November 2014, 07:09 AM	#2769
Silvio Mosiello "TRF" Member Join Date: Jul 2010 Real Name: Matthew Location: Miami/NY Watch: the shoes. Posts: 3,482	Tira Misu for dessert at my friends restaurant Sent from my Motorola Razor

11 November 2014, 04:19 PM	#2774
Thunderball57 "TRF" Member Join Date: Jun 2014 Real Name: Greg Location: Seattle Watch: Dad's YG Longines Posts: 625	Homemade chicken noodle soup and a couple of dinner rolls.

12 November 2014, 03:48 AM	#2776
azguy Banned Join Date: Sep 2011 Real Name: ------- Location: ------- Watch: --------- Posts: 12,609	Last night was Cornflakes, seriously, it was...

13 November 2014, 09:12 AM	#2781
joeychitwood "TRF" Member Join Date: Oct 2009 Location: Way Up North USA Watch: Rolexes & Tudors Posts: 6,361	I am definitely making this soon, Tim. Looks like a great dish for the guys on my pheasant hunting trip next month.

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