Ended a 40+ hour fast with something I was craving….. 3 eggs, 1/3 cup of cottage cheese and sausage gravy over it…..
What's For Dinner?
- Thread starter badger
- Start date
Cubed venison backstraps and loin bites fried in butter with drippings gravy and sourdough toast.
Steak Diane altered for venison loin and Chanterelles (in place of beef tenderloin and button mushrooms). Rather elegant (especially for a Tuesday), very simple, very, very tasty. Cozied up nicely to the creamy garlic parmesan roasted cauliflower mash.
Burnt ends and Kirklands breaded chicken breast with Apple cherry syrup.
Burnt ends heated up without syrup and with syrup in pics.
Tam and I ain’t angry with either. Lol
Burnt ends heated up without syrup and with syrup in pics.
Tam and I ain’t angry with either. Lol
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Deer back straps and heart with portobello mushroom, bacon and asiago cheese sauce. The Nija air fryer is awesome.
Snow crabs and ribbies! No sides. Didn’t even need them….
Couldn’t have done any better
Thick Ribby’s swimming in red stuff.
Thick Ribby’s swimming in red stuff.
Yep letting them rest with garlic butter is our go too….
Dessert I made this morning, cherry cheese cake which was also a hit according to my Mrs.
Fish fry in February is fantastic. Say that fast three times.
Deep fried Saugeye.
Deep fried Saugeye.
Add the word Fresh in the beginning I sound drunk.Fish fry in February is fantastic. Say that fast three times.
Deep fried Saugeye.
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Archertl
Senior Member
I used this packet thai flavor fish recipe out of a Treager cook book. I used some lingcod fillets but i think any white fish would work. I dont like fish all that much but i would eat this everyday.
A few days late posting, but I made homemade (from scratch) Chicago deep dish on Friday. We found a good recipe a few years ago and it always delivers. It takes a few hours, but the juice is worth the squeeze.
The left is pepperoni-green pepper-onion, the right is straight pepperoni.
The left is pepperoni-green pepper-onion, the right is straight pepperoni.
And the day before that it was ribs and smashed baby gold potatoes. We won a raffle package that had a lot of sauces and rubs from Kiser's BBQ so I used their stuff on some ribs we'd had in the freezer for a while.
Boil the taters, then smash them on a baking sheet. Hit them with salt, pepper, and olive oil. The last 5 mins in the oven I hit them with parmesan and a slab of the garlic compound butter I make for steaks.
I do the old 3-2-1 method on the ribs, seems pretty fool-proof. These turned out really good, super tender and the combo of rub/sauce was good. Their sauce is a little thinner so I basted the rack 3 times while it was in the smoker for the last hour.
Boil the taters, then smash them on a baking sheet. Hit them with salt, pepper, and olive oil. The last 5 mins in the oven I hit them with parmesan and a slab of the garlic compound butter I make for steaks.
I do the old 3-2-1 method on the ribs, seems pretty fool-proof. These turned out really good, super tender and the combo of rub/sauce was good. Their sauce is a little thinner so I basted the rack 3 times while it was in the smoker for the last hour.