What's For Dinner?

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A 3 pound meat loaf, 2/3’s beef, 1/3 pork, with a baked on glaze of ketchup, fresh raw honey, Worcester sauce, and white pepper, with the smallest trace amount of thyme and sage.
 
Here's one for when you don't feel like cooking and don't feel like going out.

Take a package of boneless, skinless chicken thighs. Dry them a bit with paper towels, then sprinkle both sides heavily with your favorite barbecue rub. (mine's Fox Brothers) Preheat the grill or broiler, then cook them with the rub facing the heat. Turn occasionally, cook until the thickest part of each piece is 165 degrees F, then let them rest for a couple of minutes. If you have some bagged fries, those go well with this.

I did foofify tonight's dinner a bit by making an appetizer, but that's for another post.
 
It was a new dessert tonight that was fire...

Frozen pineapple chunks, raw organic honey, and splash of pure pineapple juice into the Nutriblender and out comes an incredible pineapple sorbet!
 
Darn fine looking oven.. the asymmetrical shape of the bricks looks like an artisanal build..(as a hobbyist brick maker and mason the person who built it was very skilled).
 
Flatiowa said:
Darn fine looking oven.. the asymmetrical shape of the bricks looks like an artisanal build..(as a hobbyist brick maker and mason the person who built it was very skilled).
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I appreciate the compliments but most of the credit goes to the kit maker, The Fire Brick Co. in Melbourne Australia. About 95% of the bricks were precut, and the rest are in out of the way places. I wouldn't call it an easy build but instructions are thorough and support is outstanding. I'm about as far from a mason as a kangaroo and still managed to build it straight and true. Ruined a few shirts and have some interesting scars from alkaline burns but mostly enjoyed the build. The pizza has been phenomenal.

Nauga,
and a ton of bricks - literally
 
Chicken cordon blue with chocolate pie for dessert. I'll beat @eman1200 to the punch. I was wearing pretty old pants where I had earlier noticed wearing in the crotch. As I bent over to remove the chocks from his nose wheel, I ripped my pants! There was a distinct ripping sound that I was shocked he didn't hear. Thank God I wasn't going commando as he wouldn't have let me back in his plane :lol:
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https://share.google/KVqKuti72o6JCzDjJ
 
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Flocker said:
Bacon wrapped jalapeños stuffed with cheese and andouille cooked on the BGE.

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My wife makes jalapeno poppers similar to the above picture and takes them to our church for the coffee club every 5 or 6 weeks or so. They disappear pretty quickly. They come out much better when cooked on the pellet grill than the oven.
 
Zeldman said:
My wife makes jalapeno poppers similar to the above picture and takes them to our church for the coffee club every 5 or 6 weeks or so. They disappear pretty quickly. They come out much better when cooked on the pellet grill than the oven.
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I also cover them with Meat Church Honey Hog BBQ rub. Hence the caramelization on the bacon. The inside is a mix of cheddar, cream cheese, and andouille.
 
I used to love to cook, but have gotten kind of lazy in recent years, especially when my husband decided he wasn't going to alternate cooking dinner with me. Every other night, when it's his turn, we go out.

But I still have the chops, and one thing I'm good at is taking random ingredients and making something good out of them. Last night I took a skinless chicken breast (one, since what you get in the store looks like it comes from the Godzilla of chickens, so that one breast is more than enough for two old people), cut it in half, melted some bacon fat in the bottom of a casserole dish, placed the chicken in the dish and added one large summer squash, cubed. I then took the remainder of a sourdough loaf that was fixing to go stale, put it in a food processor with a bit of onion and some spices and herbs, ground it all up, and covered the chicken and squash with it. I dotted the whole mess with more bacon fat and baked it at 375° for 45 minutes. About 15 minutes in, I poured about a half-cup of white wine around the edges. For something that was literally slapped together and designed to use up leftover ingredients (bread, wine), it came out really good!

I know, I know...how does one end up with leftover wine?
 
Keeping it pretty simple tonight: Loaded baked potatoes (bacon, steamed broccoli, and whatever else I feel like adding).

This stuff is really good on pretty much anything, so it's going on the potatoes, too.

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judypilot said:
I know, I know...how does one end up with leftover wine?
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Judy, you have leftover wine wen you buy gallon jugs, and the guests do not show up.

Now, why was there just enough for the chicken dish? Cook used up the rest, or did it make it way to the table, and glasses for 2?
 
Didn't take any pics. But, I tried a Sicilian style Spaghetti with garlic, basil, cherry tomatoes and Pecorino. I paired that with a breaded chicken cutlet. A very Italian themed dinner. Turned out pretty well. But my wife and I were so hungry we ate it all without taking any pics. If you want to see kinda what I'm talking about, check out this video, it's what I kinda followed. One lesson I learned is that if you don't grate the Pecorino fine enough, it will not melt and incorporate into a smooth sauce. It just ends up in gloppy clumps in the bottom of the pan. I will use the micro plane, like the one in the video from now on:
 
geezer said:
Judy, you have leftover wine wen you buy gallon jugs, and the guests do not show up.

Now, why was there just enough for the chicken dish? Cook used up the rest, or did it make it way to the table, and glasses for 2?
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I had drunk the rest on previous evenings.
 
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A bake pork but roast with mashed acorn squash(butter and honey substituted for brown sugar) with fresh bread and honey from the hives. (Not pictured: the carry over appetizer while it cooked consisting of a baby spinach with a garlic olive oil vinaigrette salad with pickled qual eggs and a few glasses of Cabernet S).
 
Curry chicken and broccoli bake.
 
Found some packages of Carroll Shelby's Chili seasonings in the local Publix, bought two of them, a big chunk of chuck roast and a package of gluten free cornbread mix. I'd hadn't seen this chili mix in stores for a while, I don't think I've had it this century, but I do remember liking it. Rather than using ground beef, I use cubed beef, and leave out the cayenne pepper packet. For the cornbread mix, we had some buttermilk left over from a German's chocolate cake recipe, and I used half buttermilk and half whole milk for the cornbread, which we baked in muffin form.

Three observations from this meal:
1: Dadgum, beef has become expensive!
2: CS's seasonings makes some tasty chili. Both I and my wife went back for seconds.
3: The buttermilk made for better cornbread.
 
Johnsonville brauts boiled in water with a can of Milwaukee red label beer added then browned in an iron skillet with lard. Buns, ketchup, mustard, and heaped with sauerkraut and diced onions (it would have been better with some sweet pickle relish, but I didn’t have any).
 
Flatiowa said:
Johnsonville brauts boiled in water with a can of Milwaukee red label beer added then browned in an iron skillet with lard. Buns, ketchup, mustard, and heaped with sauerkraut and diced onions (it would have been better with some sweet pickle relish, but I didn’t have any).
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Do you slice or poke the skins before boiling or browning?
 
Sac Arrow said:
Do you slice or poke the skins before boiling or browning?
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Absolutely not, the casings act a “pressure cooker” during the browning stage (care must be taken to not “pop” them and get burned) and you don’t want the fat to leak out during any stage.
 
Tonight’s supper was 1/8 stick of salted butter in the bottom of a walk (just so it could get started without burning) about a tablespoon of fresh diced cloves and a few tablespoons of minced onions in the butter until they showed the first signs of color, then two pounds of ground pork, stir until it started to render out and cook it self down. When it started to sizzle (water boiled out and it’s own grease was heating up) stir fried it until it was slightly browned then I added 3 pounds of thawed (previously frozen from the garden) stewed tomatoes with their juices and a diced bell pepper. Cooked it down again until the water content boiled off and first sign of sizzle shut off the heat, stirred it until it stopped sizzling from the heat in the iron walk and let it rest for about ten minutes to cool and “set up”. Absolutely out of this world delicious.
 
Burgers. With Swiss cheese and sautéed mushrooms, and of course the onions and lettuce on top for a salad.
 
Pulled pork, baked beans, cole slaw, and corn muffins, and a cider to wash it down.
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I am now the dogs' best friend.
 
Made shrimp and grits tonight. Our eldest is here for Thanksgiving, and it’s one of her favorites. It’s also quite a mess to clean up, so it doesn’t get made all that often.
 
Sipping on an excellent Old Fashioned while the polenta and leftover beef stew reheats.

The apple pie construction project is about to start. And there are two more to feed that will be here in another 3 hrs or so. They get the leftover bbq.

Tomorrow AM it’s biscuits and gravy for all!
 
Chicken biryani and aloo palak, takeout. Stuffing for tomorrow is in the oven now. (Nope, not in the bird, yep I call it stuffing anyway, and I'm OK with that.)

I am glad I had sense enough to season the stuffing *before* having the Indian food.
 
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