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....
Wednesday, November 30, 2011
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....
Monday, November 28, 2011
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
Tillamook
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
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
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
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
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