[213e90n51]

Originally Posted by chassis

Korčula salad

Another variation, this time for lunch after a workout in the pool.

Couscous
Fresh parsley
Fresh mint (my addition)
Red onion
Crushed almonds
Cherry tomatoes
Melon
Gouda (subbed for sir)
EVOO
Fresh squeezed lemon juice
Lemon confit (my addition)
Salt
Pepper
Kalamata olives (not pictured)

So good, and good for you. This salad has similarities to Lebanese tabbouleh.

Mitsubishi EvO

[Nivarox]

Here's my plate

I did also tasted those

Some potatoes baked in oven

[M5Rick]

Yesterday was chicken tikka masala, basmati rice, nice mix salad with crushed garlic and Caesar's dressing with a pint of John Smith's dark smooth ale.

[stein_325i]

Forgot to get a pic of the end result, but made Salmon, Asparagus and Potatoes for dinner. Simple and easy but still delicious.

[chassis]

Lunch today

Campagne Terrine, country terrine
Recipe by Bruno Albouze

With whole wheat bread, mustard, cornichon, pepperoncini, sun dried tomato, mustard and (not pictured) fresh cantaloupe.

[JP10]

Originally Posted by chassis

Lunch today

Campagne Terrine, country terrine
Recipe by Bruno Albouze

With whole wheat bread, mustard, cornichon, pepperoncini, sun dried tomato, mustard and (not pictured) fresh cantaloupe.

I had to google what terrine is haha. Any chance you can describe the taste/texture and relate it to something more common? Definitely interesting lol.

[infinitekidM2C]

Originally Posted by M5theonlyone

Yesterday was chicken tikka masala, basmati rice, nice mix salad with crushed garlic and Caesar's dressing with a pint of John Smith's dark smooth ale.

AKA "English" food.

[chassis]

Originally Posted by JP10

I had to google what terrine is haha. Any chance you can describe the taste/texture and relate it to something more common? Definitely interesting lol.

Terrine is on the charcuterie spectrum. This one is made with pork shoulder, pork belly, chicken livers, pistachios, cream and shallots, seasoned with cognac, herbs and spices. Wrapped in prosciutto.

Method: clean livers, marinate overnight in cognac and spices. Next day grind all meat, mix with shallots and cream, and fill a mold or pan lined with prosciutto. Add herbs, cover with foil and bake in a Bain Marie to 63C internal temp. Chill overnight. Unmold, slice and enjoy at room temperature or chilled. Can be kept frozen.

Flavor is a nice blend of pork and liver, with ham notes from the prosciutto. The herbs are nicely present. Think of it as a toned-down Braunschweiger or amped-up ham. The meat is ground, giving a coarser texture than a puréed item like braunschweiger or bologna.

[4Hockey4]

Chicken on grill (with wife's brown sugar, honey, soy, salt, pepper and olive oil marinade) Grilled asparagus with olive oil and roasted herb potatoes. Bottle of Pinot noir

[Soul_Glo]

Ribs without smoker..

[chassis]

Clafoutis with Michigan strawberries
Recipe from a former co-worker

So good. Vanilla egg custard and strawberries, what’s not to like? Using up the last of my Michigan strawberries from the summer.

[M5Rick]

Originally Posted by infinitekidM2C

AKA "English" food.

Originates from India you should try it,delicous.

[TXSTYLE]

That would be Southern Fried Catfish and Fish & Chips.

[infinitekidM2C]

Originally Posted by M5theonlyone

Originates from India you should try it,delicous.

I love indian food.

[Captain Blood]

What's for breakfast?

Egg nog French toast

.

[UncleWede]

I'll see if I can get you a picture of the leftovers.

Wife came home with a bag of goodies. Soon the placa was grilling chilis, tomatoes and tomatillos. Then the food processor was whirling it all into a glorious red slosh.

Seared some salt, onions, and GARLIC in the bottom of a pan. Opened up a jar of nopales we canned a few months back, poured it into the pan, and added shrimp. Drowned it all in that red sauce and server with Mexican (not Spanish) rice. My nose was running!!!

[Joekerr]

So as usual, I forgot to take a picture of the plate (which looked a lot better than what you see below), so I took a picture of the leftover trays. Does not do it justice.

I made (for my wife's birthday) a duck confit recipe that I tracked down from someone she worked for 13 years ago and still remembers that dinner...so I found him and surprisingly, he replied with the recipe for the duck confit he served everyone that night.

So it was duck legs, brined overnight with coarse salt, thyme and juniper berries. Then washed the legs, dried, browned both sides in a cast iron pan and put into a 9x13 and added the original juniper berries, garlic, fresh rosemary, bay leaves, peppercorns, a little lemon juice, finely diced carrot, celery and onion and a boatload of red wine and cooked for 2.5 hours at 300F.

Was delicious!

I saved the duck fat from browning the legs and made potatoes sardelaise with it. Also delicious. Fancy term for just cooking them in duck fat at a lower temp with some coarse salt and then serving the potatoes with finely diced garlic and parsley when it is on the plate.

Oh and I made a blueberry/raspberry reduction (also with a bunch of red wine) to accompany "la canard"

[stein_325i]

Pork Tenderloin with Red Onions, Apple, and Lemon Roasted Potatoes.

[Dpc2u]

Every Christmas Eve I do a standing rib roast. Smaller this year, just 9.5lbs. Low and slow, about 90 minutes to go for medium rare!

[RickFLM4]

Our traditional, non-traditional churrasco for Christmas Eve: prime tenderloin marinated in chimichurri. Sides not pictures: black beans and rice for the Nicaraguans + French fries and corn for the gringo (me).

[chassis]

Here is our menu for Christmas dinner last night.

Beef rib roast
Brussels sprouts
Au gratin potatoes
Cranberries
Chocolate mousse

All from scratch except potatoes. Leftover beef will be used for New Year’s chili con carne.


Apologies for no pics.

[M_Six]

Pot roast. Turned out great.