Depends on what I can find that's good. I like andouille, but tonight I'm using Polish sausage.
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What is/was for dinner?
- Thread starter Gutwrench
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Depends on what I can find that's good. I like andouille, but tonight I'm using Polish sausage.
Fresh spinach and ricotta pasta with vegetarian sausages, sweet potatoes and pepper.
Served with a tomato and mushroom sauce with cheese.
Served with a tomato and mushroom sauce with cheese.
Sirloin (10 oz, medium-well) for lunch w/ grilled veggies.
[Gym]
Homemade pizza tonight.
[Gym]
Homemade pizza tonight.
Salad with balsamic-glazed grilled chicken, fresh mozzarella, tomatoes, kalamata olives, onion, and cucumber over romaine lettuce.
Tonight, grilled H-E-B Brand beer brats accompanied by Pringles, however no pictures, I was too harried serving grandkids by the pool. 
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[doublepost=1560556965][/doublepost] I need to talk my wife into some black beans cooked up and puréed.
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Thumbs up to everything but the olives.
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A vegetarian sausage, I need to keep my eyes open for that.
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OH, MY.
I need to talk my wife into some black beans cooked up and puréed.
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West coast Salmon now east coast Mackerel nice travel plans for sure.
OK let's try this again,
Let us move beyond my odd comments and dinner tonight was baked porktatoe with toppings.
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Preparing an oxtail ragù.
Oxtails, pancetta, cherry tomatoes, carrots, a head of spring "wet" garlic, onions, (all sautéed) then chicken stock, and 500ml robust red wine, followed by long, slow, cooking (for around five hours) in a preheated oven.
Oxtails, pancetta, cherry tomatoes, carrots, a head of spring "wet" garlic, onions, (all sautéed) then chicken stock, and 500ml robust red wine, followed by long, slow, cooking (for around five hours) in a preheated oven.
New England clam chowder, Catskill Mountains style (with a little steamed spinach stirred in before serving). This may be the first time I'm having what I regard as a winter dish on the eve of the summer solstice. I know the Yanks make it with fresh clams in summer right on the beaches.... but to me it's too heavy for summer fare so I generally quit making it (using canned minced clams) well before end of April... but not this year. I'm still hearing my furnace kick in sometimes in the very early morning, so winter's not over until that quits happening! Same with the clam chowder. Perfect for a cool and rainy night.
Sounds delicious.
I love all kinds of chowders and fish soups, and would dearly like to read this recipe.
The Hungarian fish gulyas I prepared a few weeks ago was absolutely delicious.
Anyway, my furnace is still kicking in for two hours (on the timer) each morning, and night, as it is a cool summer solstice. The fact that I devoured bowls of ragù for the second day running (and it was absolutely delicious, as the flavours had had time to meld and blend, and mix and marry overnight) tells you everything you may have needed to know about whether or not summer has deigned to make an appearance as the day and night of the solstice approaches.
Now, that is a recipe that would interest me.......
Just thinking about it has me salivating....
I love clam chowder, put a recipe for quick clam chowder in the Recipe Thread, usually consumed in Fall and Winter. That spinach sounds like an interesting addition!
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I love clam chowder, put a recipe for quick clam chowder in the Recipe Thrread, usually consumed in Fall and Winter. That spinach sounds like an interesting addition!
I love a seriously good chowder - or, any fish soup, really.
Eggs (organic, free range, fresh) poached, served with steamed spinach (organic), steamed in butter and very finely diced or minced spring (or "wet") garlic, and served with toasted French bread.
Very tasty.
Very tasty.
Whattt, there is a recipe thread. I must head over there.
Tonights dinner is Tabbouleh made with fresh herbs, onion and served on lettuce most everything was from the garden.
I have not used the 6qt, but I use my 8qt all the time. It does a great job, especially once you learn the little quirks of the machine, (vent off the pressure after it's timed out or your veg will be too soft). You can make things in a relatively short time and cleanup is a breeze. Stews, stocks, meats, all do very well. At $59 I'd buy it, (especially if you don't need bigger).
And these should get you started!
https://www.southernthing.com/southern-instant-pot-recipes-2544966616.html
