Moroccan-ish lamb + acorn squash. Bake squash for an hour at 350. Sweat onions in olive oil, cook lamb with salt/aleppo pepper/cumin/cinnamon/coriander/bay leaf. Sliced almonds sounded like a good idea. Topped with powdered sugar and fresh mint. I was thinking yogurt or feta would have been good, but some pan-fried halloumi did the job. Should have added some dates...
I'll bite (see what I did there? Tough crowd.) Stuffed salmon fish. I actually do not know who made it or what it is stuffed with but it was pretty good.
Yes - I uploaded the picture through my telephone, then went back to the desktop to add the caption. You were supposed to wait 45 seconds before viewing the picture.
Agghhhh! Sheep! Sheep be for wearing, not eating. Ok, now that I got that off my chest, I'm sure it's probably pretty tasty to many. And ya know, it do be lookin' kinda good. My tongue housing group is yelling at me right now though.
Standard Father’s Day fare from my wonderful Daughter. From scratch, nothing artificial. Getting her the Kitchenaid Mixmaster was one of my better investments.
The Royal Navy mutinied at Spithead circa 1812 partly due to a steady diet of mutton. Yes, I have had mutton and well...
Now y’all gone and done it…and started a food thread…. grilled chicken with sautéed spinach and havarti On fine China, of course.
I know I forgot to put the caption in. Country style pork rib strips marinated in teryaki. They were really good.
I suppose if you have no other options, the ketchup/mustard thing can work. But hot dogs are best served with sauce... Good lunch today.
Right, but being a low carb guy, it works for me. Don't get me wrong, I like rice with this stuff, I just am better off avoiding it mostly.
My smokey joe is my favorite grill for 1-2 people. I use it several times a week at the hangar year round. We have a larger grill in my buddy's hangar next door for when we are feeding more than him and I.
I made a smoker full of beef jerky today. 3 lbs trimmed top round, sliced cross-grain and coated with a commercial seasoning and cure mix overnight. Smoked this morning for three hours over apple and hickory wood. Pretty tasty!
I recently perfected brioche french toast. Quick enough to make for the kids on a weekday. With an immersion mixer, combine eggs and milk with a little cinnamon and vanilla extract. Saturate the bread; it soaks in quickly if the bread is warmed up first. Cook on buttered cast iron skillet.
