Go | New | Find | Notify | Tools | Reply | |
| February 2013 - Whats for dinner? | Login/Join |
| Member |
Chicken Pot Pie. | |||
|
| Member |
Sea bass topped with Dungeness crab in a beurre blanc sauce, grilled veggies and green salad paired with some tasty Chenin blanc. | |||
|
| Member |
more avocado pesto with whole wheat linguini. this time with chicken. not bad. "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
Orange Honey Glazed Lamb Sirloin Roast!! If you want the recipe and where to buy Natural Grass Fed Lamb visit http://www.shannonridge.com | |||
|
| Member |
egh....  "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
ropa vieja with a friend egg on top. "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
the neighbors had us over for some fresh corn chowder, made of local, organic ingredients. after that, we ate a whole lot of cheese. we drank a lot of cotes du rhone. ... i feel like i'm talking to myself. "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
Grilled boneless pork chop stuffed with Fontina cheese and spinach topped with balsamic glazed apple, with mashed potatoes and a cheddar pecan green bean casserole. "They speak of my drinking, but never consider my thirst..." | |||
|
| Member |
Gamberi diavolo Roasted zucchini with sherry vinegar and mint. | |||
|
| Member |
That's some kind of friend. Reminds me of that girl in university......but I digress Nostalgia isn't what it used to be. | |||
|
| Member |
Cajun Chicken Not what I would consider completely traditional, but tasty dish with chicken, ham, chorizo, shrimp, the trinity, tomato, and rice. “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
|
| Member |
Go on, I'm listening...  "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
i dnuno about you but i certainly dont want no friend eggs on wherever I'm puttin gmy mouth! This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
|
| Member |
puttin the ox tail into the slow cooker! This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
|
| Member |
I'm a little late on this post, but I finally got around to it. Last Saturday I roasted a fresh 100lb local, grass-fed, free-range Hereford pork. The occasion was my old man's birthday. Every year for the past 5 years we've gone ahead and roasted a pig, and had a big ole' party. This year's was one of the biggest (100+ people came by). The pig spent 24 hours in a brine made up of 6 gallons apple cider, 144oz. of Amber Bock, 1 gallon of water (plus residual melt off from 2 bags of ice), 4 cans of salt, 10 oranges sliced in half, 10 lemons sliced in half, 10 garlic heads sliced in half, a whole lot of thyme, a whole lot of rosemary, 6oz. brown sugar, 24oz molasses, 24oz. honey, and 12oz of black peppercorns. Then the old boy was rinsed off, and went into La Caja China, where he spent the next 3 hours roasting (well, 4 hours. time got away from me), before we flipped him over and charred the skin for about 45 minutes. We had a great time. People began arriving around 4pm, and the party went on strong until close to 3am. We drank through about 3 cases of wine, 5 handles of liquor, and over 60 beers. There was no food left in the morning, save a few slices of cake and a serving a black beans. It was a great night. I learned how to play the guitar, and sang like an angel at around 1am. Sadly, by the morning, I had lost both skills. A wonderful evening... I can't wait for the next one! Here's a Photo Album of the pig. Warning: photos of a dead pig. "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
Boy, is my mouth watering now. Sounds like a fantastic evening. | |||
|
| Member |
Looks alike a great party! Now I really want a La Caja China - they look contained and very easy to use ... Judging by the next day pics, you don't have racoons in your hood. | |||
|
| Member |
Nah... I live in an urban area. Once in a blue moon there will be some rats, but that's about it. The Caja China is the simplest, most dummy-proof, and easiest way to roast a whole pig. If you follow the simple instructions, it's nearly impossible to mess up. "Remeber, avoid the pointy end." - jburman82 | |||
|
| Member |
Looks awesome Jorge. Will be ready to host an off-line in our new place sometime soon hopefully. No pig roasting though. Oh the back yard is looking good. | |||
|
| Member |
Hosting our wine group tonight. Will be serving bread and cheese, and crab-stuffed mushrooms to start, followed by pork roast in muchroom sauce, egg noodles, and green beans with bacon. “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
|
| Member |
Rack of lamb, sauteed mushrooms, and a CdP to be determined Just one more sip. | |||
|
| Member |
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) | |||
|
| Member |
Kind of a comfort food day today, so prime rib, Yorkshire pudding and green beans. Show me a good loser, I'll show you a loser - Vince Lombardi. | |||
|
| Member |
Potato soup "They speak of my drinking, but never consider my thirst..." | |||
|
| Member |
Roast pork - Part of my Chinese New Year fare. Among other dishes. | |||
|
| Powered by Social Strata | Page 1 2 3 4 5 6 |
 | Please Wait. Your request is being processed... |
|
| View $GS_USERNAME's Public Profile |
| Add $GS_USERNAME to my Ignore List |
| View Recent Posts by $GS_USERNAME |
| Notify me of New Posts by $GS_USERNAME |