Wednesday, November 30, 2011

Finally ... Closure On Thanksgiving Dinner

Mais ... almost a week after Thanksgiving, and I finally got around to eating my cranberries ~ right out of the can. With a plastic spoon. Next year I'll plan better....

Tuesday, November 29, 2011

Mac & 5-Cheese Casserole

Aged white Herkimer cheddar, Tillamook med cheddar, pepper jack, cottage cheese & asiago

Not a blue box in sight....

Malcolm Holcombe "Down In the Woods"

Monday, November 28, 2011

Truckstop B&G

One of my alltime favorite comfort foods ~ biscuits & sausage gravy

Sunday, November 27, 2011

Sunday Breakfast On Da Bayou

Hot out the oven ~ scratch cheese biscuits

2OM ~ PSAU ~ 1B&G

Nary a piece of fruit in sight...

The first course

Saturday, November 26, 2011

Prime Rib ~ Blackened

Blackened prime rib with horseradish sauce & a side of cheesy rice/green chile verde casserole

The casserole, hot out the oven


Friday, November 25, 2011

The Prime Rib Marathon Continues

BBQ Prime Rib Chunks

Hot out the oven ~ prime rib chunks, seasoned and tossed with a lil' bbq sauce ... then run thru a screamin' hot 450* oven for about 6-8 minutes to get a lil' burn on the edges

Leftover prime rib, gettin' the kc masterpiece bbq treatment

Thursday, November 24, 2011

WKRP Turkey Drop in 30 Seconds

Blackened Prime Rib

Swimmin' in a pool of natural pan lager au jus, and some horseradish sauce fer dunkin'

Wednesday, November 23, 2011

Prime Rib Lager Slather

OK, here are the players for that slather I made to rub on a prime rib roast, prior to seasoning it. I don't drink anymore, and a buddy left a couple bottles of Sam Adams Boston Lager in my fridge, so I figured I'd get rid of them by cooking with them. I boiled the first bottle of lager down to about 2 oz of thick lager syrup, then added equal amount of Cajun Power Worchestershire, a snort of morel oil and cracked black. Used half of it for a slather to hold the seasonings on the roast ... and used the other half of it to baste the roast a couple times during roasting. Additionally, I used the second bottle of Sam Adams in the bottom of the roasting pan (rib roast on a rack over the lager) and that also reduced down by about half during the roasting ... but it also kept all the pan drippings from evaporating ... resulting in a killer *lager au jus*

Thanksgiving Prime Rib Marathon

Slather for the rib roast, made with a reduction of Sam Adams Boston Lager, Cajun Power Worchestershire, Morel Oil and cracked black

Rib roast slathered and rubbed with my house blend steak seasoning

Roasted, tented, rested & sliced

Roasted on a rack over another bottle of boston lager, then made a natural au jus with the pan juices ... a lager au jus

Plated up with a lil' horseradish sauce & anna potatoes

Tuesday, November 22, 2011

Pork Chops ~ 2 Ways

Both techniques employ pan frying then oven finishing ~ thick cut boneless pork loin chops. This one was baked on a bed of onions, then topped with the caramelized onions

No onions this time ~ used the pan drippins to make a cream gravy ~ cheesy mashed taters

Monday, November 21, 2011

Fried Boloney Wrap w/ Comeback Sauce

Redneck dining on the downlow...

Fried boloney & crackers ...

Sunday, November 20, 2011

Sunday Breakfast On Da Bayou

Fluffy 3-egg cheese & rice omelette, topped with pork/green chile verde ~ warm buttered flour tortilla fer plate swabbin'

Saturday, November 19, 2011

Pork & Green Chile Stew

Over rice & topped wit a lil' sour cream

Roasted all the veggies: hatch chiles, onions, tomatillos, tomatoes, garlic ... also added white kidney beans and golden hominy

Some of the roasted vegs

Friday, November 18, 2011

Old School Baked Pork Chops

Baked tender on a bed of sweet onions

Breaded & pan fried, then into oven to bake tender

Love me a good baked pork chop ... side-ups fresh broccoli, baked potato & garlic toast

Thursday, November 17, 2011

I Like Cookies

Peanut butter/oatmeal/chocolate chip/chopped peanuts cookies

Hot out the oven

Big ones, too...

Wednesday, November 16, 2011

Rev. Gary Davis - Lord, I Feel Just Like Going On

Blackened Pork Tenderloin W/Buffalo Shrimp

Ramped up on a jambalaya pilaff

Side with green beans

Blackened pork tenderloin, 145* internal then rested & sliced

Blackened pork tender ~ ready to go under the knife...

Tuesday, November 15, 2011

Bonnie Raitt - Devil Got My Woman

Chicken & Corn Chowder

Thick & creamy ~ good vittles on a cold November day

Chicken picked from a roasted chicken, corn, taters, onions, celery, chix stock & whole milk, herbage, etc ... finished with a lil' sour cream & parmesan cheese