Crab cake and bacon sandwiches with spinach, sweet onions, and a different sauce per sandwich (chimichurri, sweet Thai chili, horsey sauce, Sriracha mayo, and a truffle hot sauce mayo).
What's For Dinner?
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Wife made some delicious venison meatballs, home grown Brussel sprouts, mashed taters, and some hoping john.
BIFE À PORTUGUESA (PORTUGUESE STEAK), followed by some C&D Burley Flake #3 in a cob w/Cuban Coffee
The wife and I don't get out for a date night very often, but tonight we attended a "Wild Game Dinner" at our local Irish Pub. (We were invited by the owner, with whom I've become acquainted with over the past few months.) It was absolutely fantastic. Pictures of the menu and courses below.
Course #1
Course #2
Course #3
Course #4
Course #5
Me, Vauna & the owner of Gandalf's... Sean Lackey. (Locally famous improv comedian, playwright & movie star.)
Course #1
Course #2
Course #3
Course #4
Course #5
Me, Vauna & the owner of Gandalf's... Sean Lackey. (Locally famous improv comedian, playwright & movie star.)
Chicken piccata. Toasted ravioli. Pasta with truff sauce.
Sneak peak of dinner:
Gumbo with shrimp, smoked sausage, the trinity, okra, and rice.
Gumbo with shrimp, smoked sausage, the trinity, okra, and rice.
I somehow ended up with about 20 pounds of onions that are beginning to grow sprouts, so I used up half of them by making Ragu alla Genovese, a pasta sauce made by braising beef with onions. Like a French onion soup, but cooked down to a thick sauce. Quite tasty with some rotini pasta. Not as oniony as you'd expect, for a dish made mostly of onions. I'd post a picture, but the leftovers ain't pretty.
It's always fun to tweak recipes based on what's available or personal preferences. Even without the green peppers and tomatoes, I bet it still packed a punch with those colorful peppers and the unique twist of cherry tomatoes. Sometimes those unexpected substitutions lead to delightful surprises! And hey, no worries about forgetting the tomatoes - happens to the best of us! But isn't that part of the joy of cooking? Rolling with the punches and making it work anyway. I'm always looking for new places to try new things. I recently found The Revolution | Home - https://www.therevolution.ie/, so maybe you too will be interested considering your tastes. I think there is something there that will surprise you. Your dish still sounds like a winner to me!
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Smoked a pork shoulder over rum barrel wood chips, then braised in a rum and coke sauce until internal temp hit 203. Honestly the rum flavor was so subtle that I am not sure the added effort was worth while. It was pretty good, but more subtle than my typical cherry/hickory wood chips and a bourbon brown sugar braise.
I been gone a long time battling health but im back today with a tomahawk ribeye sous vide style!
That is out of control. Looks amazing! Glad you’re back!