What's For Dinner?

[The Amish Tyrant]

I don't know why, but I love a Caesar wedge. The sprouts are the real MVP though. My lord are they good.

I just saw a neat take on a Caesar "wedge" with iceberg and thought you might enjoy trying it. I'll try to articulate.

Take core out of iceberg (I like the smash method). Keep the round shape and take out the middle portion to make a bowl out of the lettuce (and save the middle for a different salad or sandwiches).

Lightly dress the bowl, then fill with croutons, parmesan, and chicken. Top with more dressing. Either serve as a literal salad bowl or "roll" into a lettuce wrap.

 

[Frog Snacks]

Today I ate a rather large brook trout, I try to only eat meat, I'm type 1 diabetic so I have to eat sugar sometimes but if I wasn't it would only be meat, mostly fish and wild game like moose or grouse or duck or something, if I have to eat store bought meat its usually chicken or pork tenderloins. I'm not a fan of the beef we get around here, too much steroids and antibiotics and stuff.

 

[username]

Left over moo shu pork from my favorite chinese place.

 

[The Amish Tyrant]

Smoked apple cider chicken with zucchini and squash.

 

[aaron.dunn]

Sweet potato casserole with veggies.

 

[MRW]

We made this for my daughter's bridal shower today........... Not really dinner, but it was a hit.
The rolled up salami slices have cream cheese and cornichons inside.
I got to have the leftovers for my dinner tonight!
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I love Charcuterie boards, especially assembling them!

 

[dsturg369]

Homemade chili.

 

[AppalachianPipe92]

Smoked all day, boston butt. Gotta say, maybe my best flavor yet. Really like the change to my usual recipe

 

[The Amish Tyrant]

Smoked all day, boston butt. Gotta say, maybe my best flavor yet. Really like the change to my usual recipe
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What did you do differently?

My "go-to" was simple pulled pork. A Carolina vinegar sauce was a game changer since the acid cut the fat for a unique contrast.

Then I tried slow roasting with a mustard herbed crust and it became my new normal. If you roast until just past medium rare, it remains moist and surprisingly tastes similar to a beef roast.

 

[The Amish Tyrant]

I haven't seen @OSOBUCO in a while and beef shanks were on sale.

Ossobuco it is, with a makeshift gremolata.

 

[TheBarstoolsBuiltForBen]

Putting on a pork butt for an all night smoke tonight.

 

[AppalachianPipe92]

Monkey bread my wife made this evening. Enjoying with some honey a friend just dropped off for me.
I'll have to behave for the next week after this.

 

[El Capitán]

Made 6 quesadillas. 3 each for my and my little brother. Had sour cream and jalapeños on the side.

 

[The Amish Tyrant]

Made 6 quesadillas. 3 each for my and my little brother. Had sour cream and jalapeños on the side.

Quesadillas are my quick night "hot meal". Sometimes just cheese. Other times, some veggies or chicken. Yet other nights are pizzadillas, with tomato sauce, cheese, and pizza toppings within.

My quick "cold meal" is a charcuterie plate of salami, cheese, sweet pickles, olives, and crackers. Maybe some pub mustard on the side.

Both meals are served on paper plates for easy clean up.

 

[The Amish Tyrant]

Mississippi pork roast. The pepperchini (and brine) provide a great vinegar flavor that cuts through the sweet fattiness of the pork similar to Carolina vinegar sauce with pulled pork.

Leftovers will be used for quesadillas, pork nachos, and other creations.

 

[TheBarstoolsBuiltForBen]

Brisket sandwiches from a brisket I smoked. It was delicious.

 

[Briar Lee]

My wife fixed up toasted white bread and real butter on all sides, with a generous helping of fried Classic Spam and two slices of Kraft American cheese.

Wash it down with real red can Coke.

Makes me think of a Moon Mullican song, but life usually does.

 

[David D. Davidson]

Wish I had taken a picture, but I made rich man’s mushroom soup. Thought it would be clever to shake up the “poor man’s x” trope, where you made a fancy dish cheaply, and instead took a simple dish and made it a little more indulgent than normal.

Browned a kilo of crimini mushrooms, tossed it into a pot with sautéed onions and a roux, mixed in water and a cup of scotch, threw in dried chanterelles and dried morels, simmered for an hour. Blended and strained.

Sautéed a half kilo of shiitakes with garlic and thyme, added it to the strained soup, a quarter cup of whiskey, a cup of whipping cream, salt and pepper to taste. Served it with baguette slices brushed with olive oil and put under the broiler, garnished with more thyme.

Was absolutely excellent - salty, savoury, creamy, and very woodsy. It was supposed to make 4-6 servings but between three of us we made extremely short work of it. My only regret is I didn’t make more.

 

[Tbaggins]

Spicy combo from a local pizza place. Jalapeño, taco meat, onion, red pepper flake. Almost worth the intestinal exorcism the next day.

 

[Buckeyestime]

Up early this morning to start a big pot of chili for visiting friends this weekend. Normally we do a fairly standard recipe. This time I am going to go a bit Cincinnati style and add a little cinnamon, allspice, and dark chocolate. I go light on the additional flavors, just enough to sense there is something a bit different going on in the back ground. As usual, I do not follow a strict recipe as it’s more fun to go by taste.