Breakfast burger - double patty with bacon, gruyere, hash brown, and fried egg
making a salisbury steak tongiht with some fresh baked bread
Meatloaf, redskin mashed potatoes and a salad.
Comfort food on a snowy day.
PH
Comfort food on a snowy day.
PH
quote:Originally posted by PurpleHaze:
Meatloaf, redskin mashed potatoes and a salad.
Comfort food on a snowy day.
PH
heh what's the difference between meatloaf and salisbury steak btw?
quote:Originally posted by g-man:quote:Originally posted by PurpleHaze:
Meatloaf, redskin mashed potatoes and a salad.
Comfort food on a snowy day.
PH
heh what's the difference between meatloaf and salisbury steak btw?
Gravy, or the lack thereof..
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by g-man:quote:Originally posted by PurpleHaze:
Meatloaf, redskin mashed potatoes and a salad.
Comfort food on a snowy day.
PH
heh what's the difference between meatloaf and salisbury steak btw?
Gravy, or the lack thereof..
PH
ah ha,
i had onions left over from st patties day and all that corned beef.
so reduced down 2 onions with beef stock, reserved, made a butter rue, and added back the onion liquid.
Black pepper and salt to taste.
6 minute egg with salad
Grouper with romesco
Grouper with romesco
Cornish game hens with a bourbon honey glaze and sugar snap peas sautéed in sesame oil. Simple, but delish!
Mushroom Ravioli
St. Louis ribs tonight. Haven't made them before, so looking forward to it.
PH
PH
quote:Originally posted by PurpleHaze:
St. Louis ribs tonight. Haven't made them before, so looking forward to it.
PH
Yum - I honestly don't get why anyone prefers Baby Backs to St. Louis ribs - but St. Louis is the same style that predominated when I grew up in Alabama so perhaps it is just what am used to
quote:Originally posted by Jcocktosten:
Yum - St. Louis ribs - but St. Louis is the same style that predominated when I grew up in Alabama so perhaps it is just what am used to
Good to hear!
PH
roasted chicken drumsticks with some leafy greens and rice
made a super spicy thai red chile sauce that i'm still sweating from.
made a super spicy thai red chile sauce that i'm still sweating from.
quote:Originally posted by g-man:
roasted chicken drumsticks with some leafy greens and rice
made a super spicy thai red chile sauce that i'm still sweating from.
I love it when the sweat comes from my scalp. Not sure what's up with that, but it's a real thing. There is face sweat and then there's scalp sweat. Different things. Weird.
PH
The St. Louis ribs came out wonderfully. They were a third of the price of baby backs, and better. Don't tell anyone, please...
PH
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by g-man:
roasted chicken drumsticks with some leafy greens and rice
made a super spicy thai red chile sauce that i'm still sweating from.
I love it when the sweat comes from my scalp. Not sure what's up with that, but it's a real thing. There is face sweat and then there's scalp sweat. Different things. Weird.
PH
brain insulation
sichaun hot pot with sliced lamb and pork belly.
Pasta with red sauce and grilled spicy Italian sausage. CdP is pairing well with it.
anchovy,rosemary, black peppercorn rubbed lamb shoulder chops. Smoked for 30 min at 250 then seared to a nice crust and MR. Served with sauteed mushrooms,onions, garlic, herbs, steamed broccoli, and a totally awesome 2013 Alban Reva.
korean fried chicken, fried anchovies, variety of pickled and fermented veggies.
Chicken stuffed poblano peppers with salsa verde and a corn & avocado salsa.
Swordfish
Cole Slaw
Sweet Potato
Cole Slaw
Sweet Potato
Cod Fish
Cole Slaw
Tomato Salad
Cole Slaw
Tomato Salad
Ina Garten's meatballs, fettuccine, steamed cauliflower. Hers is still the best meatball recipe I've tried.
Roasted red pepper gouda soup
Roasted duck
Roasted duck
quote:Originally posted by BRR:
Ina Garten's meatballs, fettuccine, steamed cauliflower. Hers is still the best meatball recipe I've tried.
Agree that this is a very good meatball recipe. Try her Boeuf Bourguignon recipe sometime. Killer.
PH
quote:Originally posted by PurpleHaze:
St. Louis ribs...
PH
Are these easy to source in the States? I don't readily find these in Montreal. Might they go by another name?
quote:Originally posted by KSC02:quote:Originally posted by PurpleHaze:
St. Louis ribs...
PH
Are these easy to source in the States? I don't readily find these in Montreal. Might they go by another name?
It is just the American term for non-baby back Pork Spare Ribs - the larger, meatier, fattier type.
It is what they generally serve at BBQ joints in Alabama where I grew up, so what I consider to be real ribs.
quote:Originally posted by KSC02:quote:Originally posted by PurpleHaze:
St. Louis ribs...
PH
Are these easy to source in the States? I don't readily find these in Montreal. Might they go by another name?
It's funny, I actually bought these by accident. When looking for baby-backs, I'll try to find the smallest ribs I can. There were 3 - just under 2 pound packs of these at the market. They were sitting right next to the baby-backs. I just thought I got lucky with the smaller racks.
So... baby backs come from the top of the ribs, close to the loin. St. Louis ribs come from the bottom of the ribs, close to the belly. They are also much flatter than baby-backs which make them easier in recipes where they need to be browned.
As Jc indicated, they're often referred to as "spare ribs". Technically, they're spare ribs that have been further butchered to get rid of the breast bone and some cartilage to get them into an almost rectangular shape.
I don't have a smoker, and did these in the oven and finished them under the broiler. There was not one shred of meat on a bone when we were done. YUM!
PH
I personally like their flavor and chewier texture better than baby backs but this is obviously a matter of taste
quote:Originally posted by Jcocktosten:
I personally like their flavor and chewier texture better than baby backs but this is obviously a matter of taste
Based on my one experience with them, I have to agree. I think the extra fat in the SL ribs can't hurt in the flavor department. I'm not passing on baby-backs if anyone's cooking them though!
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by Jcocktosten:
I personally like their flavor and chewier texture better than baby backs but this is obviously a matter of taste
Based on my one experience with them, I have to agree. I think the extra fat in the SL ribs can't hurt in the flavor department. I'm not passing on baby-backs if anyone's cooking them though!
PH
Nor would I - I am happy to eat baby backs, but if both are an option, I will always go with the St. Louis/Spare Rib
ox tail stew with bunch of offal in a miso based broth.
First time making saag in the instant pot (or ever) and it turned out really nice. It's amazing how 2 gallons of spinach cooks down into almost nothing.
quote:Originally posted by WinoCA:
First time making saag in the instant pot (or ever) and it turned out really nice. It's amazing how 2 gallons of spinach cooks down into almost nothing.
try swiss chard leaves.
it holds up better than spinach giving you a fuller texture.
sautéed snapper with a 2015 Newton Unfiltered Chardonnay
Thank you for the clarification of SL ribs guys. Much appreciated. These are what we purchase. I avoid the Baby Backs as well.
quote:Originally posted by g-man:quote:Originally posted by WinoCA:
First time making saag in the instant pot (or ever) and it turned out really nice. It's amazing how 2 gallons of spinach cooks down into almost nothing.
try swiss chard leaves.
it holds up better than spinach giving you a fuller texture.
Thanks, I'll try that next go. I've also heard mustard greens.
quote:Originally posted by WinoCA:quote:Originally posted by g-man:quote:Originally posted by WinoCA:
First time making saag in the instant pot (or ever) and it turned out really nice. It's amazing how 2 gallons of spinach cooks down into almost nothing.
try swiss chard leaves.
it holds up better than spinach giving you a fuller texture.
Thanks, I'll try that next go. I've also heard mustard greens.
i prefer kale over mustard greens since the mustard greens have that bitterness to it that I dont really add to the dish.
braised beef tongue
broiled pork loin in a char sui marinade
stir fried string beans with garlic sauce
broiled pork loin in a char sui marinade
stir fried string beans with garlic sauce