Bonus points for the Schlitz, mom!A plateful including the praline sweet potato souffle and the scalloped potatoes...
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Virtual Banquet Thread
- Thread starter t-dub
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grokit
well-worn member
@momofthegoons, always blench green beans in salted water before anything else, it brings out and sets the green color. This works for most green veggies. It sounds like you guys had a great gathering anyways 
Enchantre
Oil Painter
"Blench" is what @momofthegoons did when she saw the green beans. Blanching them in hot salted water is the cure for the beans.
I used to grow green beans that were purple, but turned green when you cooked them. Wonder if you got a variety that has color effects?
I used to grow green beans that were purple, but turned green when you cooked them. Wonder if you got a variety that has color effects?
momofthegoons
vapor accessory addict
Oh.. I blenched the hell out of them lol.@momofthegoons, always blench green beans in salted water before anything else, it brings out and sets the green color. This works for most green veggies. It sounds like you guys had a great gathering anyways
I'm not sure what the issue was. They turned a weird greyish green color on portions of the beans. I've never seen anything like it.
arf777
No longer dogless
How did you cook them? I've seen green beans turn some odd colors in a straight sautee if you don't blanch first.
momofthegoons
vapor accessory addict
I boiled them. Plain, old, simple boiling with salted water.
arf777
No longer dogless
First cooking in a week (been eating leftovers). Finally got a hold of local fresh shrimp (head on). So finally got to make shrimp and grits with my bacon. It's sherry-drambuie bacon, butter, duck fat, garlic, shallots, sherry, Texas Pete, Old Bay, and head-on fresh shrimp. The grits have 3 year aged sharp cheddar in them.
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momofthegoons
vapor accessory addict
The beginning of the holiday baking/candy making....
Mounds/Almond Joy bars
Chocolate covered caramel pretzels
and with the left over chocolate (one should NEVER waste chocolate!)
Potato chips with chocolate
Mounds/Almond Joy bars
Chocolate covered caramel pretzels
and with the left over chocolate (one should NEVER waste chocolate!)
Potato chips with chocolate
fft
Well-Known Member
The holiday eating season officially began this past weekend with the in laws in town for "faux Christmas". I was on cooking duty and made beef wellington using a trusty old Tyler Florence recipe. Also made the sides in the recipe, though I did the potatoes a little differently. Everything turned out great. Here are the pics:
Tenderloin gets wrapped in prosciutto, duxelles (mushroom mixture), with thyme and dijon before getting wrapped in puff pastry:
Ready to go in oven:
Carving it up:
On the plate with peppercorn sauce and the potatoes:
Tenderloin gets wrapped in prosciutto, duxelles (mushroom mixture), with thyme and dijon before getting wrapped in puff pastry:
Ready to go in oven:
Carving it up:
On the plate with peppercorn sauce and the potatoes:
HellsWindStaff
Dharma Initiate
These are Chicken & Cheese Flauta's, they were awesome. Just deep fried tortilla's stuffed with chicken, with a cheese sauce. Man they hit the spot. Rice and beans on the side, also amazing but just standard rice and beans.
Reflections
Well-Known Member
A quick recipe for candy for Christmas or anytime!
Peanut Clusters
1 6oz pack of chocolate chips
1 12 oz pack of butterscotch chips
1 12 oz can spanish peanuts
combine chips in a 2 quart casserole dish and microwave on medium power for 6 to 7 minutes
stirring once halfway through cooking
Stir in peanuts and drop by teaspoon onto wax paper and let cool until firm
*note I use dark chocalate morsels and you can use any kind of nuts. You can also melt chocalte in a double boiler.
Peanut Clusters
1 6oz pack of chocolate chips
1 12 oz pack of butterscotch chips
1 12 oz can spanish peanuts
combine chips in a 2 quart casserole dish and microwave on medium power for 6 to 7 minutes
stirring once halfway through cooking
Stir in peanuts and drop by teaspoon onto wax paper and let cool until firm
*note I use dark chocalate morsels and you can use any kind of nuts. You can also melt chocalte in a double boiler.
MinnBobber
Well-Known Member
..........................................................Let the Xmas holiday commence...
Vape, Eat, Drink & Be Merry
Whip it, whip it good
arf777
No longer dogless
Another steak- this one a bone-in ribeye, seared in garlic butter, topped with buttered shallots and garlic; served with a honey, horseradish and mustard paste and some Luger's.
BTW- in CO again, from New Year's Day through 1/6, looking at restaurant locations in Aurora and east Denver. Also checking out the restaurant scene there again to check out the competition. Anyone know of good restaurants in the Denver area? I know of a couple- Lower48 off of 21st St, Cafe Prague in Morrison.
BTW- in CO again, from New Year's Day through 1/6, looking at restaurant locations in Aurora and east Denver. Also checking out the restaurant scene there again to check out the competition. Anyone know of good restaurants in the Denver area? I know of a couple- Lower48 off of 21st St, Cafe Prague in Morrison.
djonkoman
Well-Known Member
making a stew with goatmeat, about the most ethical meat you can get, I've seen the goats grow up when they were still alive(got a bag of frozen meat from my dad)
I only wish I had a time-machine, I'm already hungry and it's only just on the stove... ah well, plenty of time for vaping before I get to eat.
I only wish I had a time-machine, I'm already hungry and it's only just on the stove... ah well, plenty of time for vaping before I get to eat.
MinnBobber
Well-Known Member
..............................................................................
Is there a recipe you can share for the honey mixture? That sounds like a very interesting combo.
And I'm drooling over the ribeye---my favorite cut
edit- I searched for Lugers. Premium steak sauce from their NY steakhouse. FYI--only available in quantities of 6 or 12. Anyone in MN/Twin Cities or AZ/Phoenix (hopefully Feb and Mar) want to split a 6 pack???
arf777
No longer dogless
My honey mustard mix is based on Honeycup extra sharp. I used Maille dijon, fresh crushed yellow mustard seed, local clover honey, and fresh horseradish pureed with a little white vinegar, olive oil, white pepper and kosher salt.
Goat is awesome and not used enough in the U.S. Don;t know where to get it where I live though I've been looking.making a stew with goatmeat, about the most ethical meat you can get, I've seen the goats grow up when they were still alive(got a bag of frozen meat from my dad)
I only wish I had a time-machine, I'm already hungry and it's only just on the stove... ah well, plenty of time for vaping before I get to eat.
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SD_haze
Well-Known Member
arf777
No longer dogless
I can find prepared goat - my favorite Indian joint has goat curry and an orgasmic goat biryani. But cannot find raw fresh goat.
Out of the smoker today - a new bacon recipe. This time the brine is sherry, armagnac, and a shitload of black pepper and garlic.
And a smoked duck. Stuffed with whole garlic cloves and basted with balsamic.
Out of the smoker today - a new bacon recipe. This time the brine is sherry, armagnac, and a shitload of black pepper and garlic.
And a smoked duck. Stuffed with whole garlic cloves and basted with balsamic.
