barbeque pulled pork slow cooked for 8 hours in an iron skillet....with potato salad and coleslaw
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barbeque pulled pork slow cooked for 8 hours in an iron skillet....with potato salad and coleslaw
Quote:
Originally Posted by mountain mama
Dang it, MM!!! I was happy with my leftover beans, until you posted that.:sneaky2: LOL
I had steak and kidney pudding, cabbage, carrots and roast potatoes mmmm! It was a hard day in the garden, needed refuelling:)
Kidney pudding? Heeeckt! What is with you and your animal parts pudding? Why can't you go with tapioca pudding or chocolate pudding?
I did it. Buuuurp. Over an hour (buuuuuuurp) of non-stop eating. I am sooooo(buuuuuurp)ooooooooo stuffed I'm having trouble breathing. :blushing:Quote:
Originally Posted by Ken
I made turkey burgers for me and my best friend using the stove I take backpacking. He was quite surprised what I could do with that beast.
And not to mention they were quite tasty!
Today it was Ken's favorite-Squirrel soup, w' wild leeks, king boletes and morels.
Ken - I was the same way. I was so stuffed I had trouble breathing. Then I realized my belt was too tight. (shrug). Had to make a new hole. Cheap dang belts keep shrinking.
Dumpling, silly! Like this:Quote:
Originally Posted by Rick
http://www.youtube.com/watch?v=fCvKxyOZiYY
Pork Chops, Mashed Potatoes, Gravy and green beans :drool:
(thanks to DOC and WSF)
Thank you !!!!!
That's some good eatin' that's for sure.
I made Roast pork and curried lentils Madras style.
Cheese toast under the broiler for breakfast.
Hot pocket.
Microwave.
Day's over for today here, but tomorrow we'll be cooking some amazing Brazilian bbq (called Churrasco.) Here's an idea of what we'll be having - a link about Churrasco and a pic!
http://www.maria-brazil.org/brazilian_barbecue.htm
[IMG]http://api.ning.com/files/Fs0373muCgnwvbv379EwW8b*HKlOzWwX5wTe-KVy4Vvv3vRObAqIf-1UQuuL96SToU--mBVlH3YGizSDS86N3NGYSuOQuaAd/Churrasco_carioca.jpg[/IMG]
Over an hour (buuuuuuurp) of non-stop eating. I am sooooo(buuuuuurp)ooooooooo stuffed I'm having trouble breathing. :blushing:
__________________
Yaaa, ummmmm
that might be an indication there is a problem
No joke, if a person eats till they cant breath properly, i am concerned about their well being. But thats your business not mine.
I only mentaion it because if a family member said somethung like this to me i would call them on it.
Ah, yes. Carne Espeto!Quote:
Originally Posted by smhg
http://www.guiaderivera.com/divisa/images/espeto_g.jpg
Oh Man, That looks GOOD !! :drool:Quote:
Originally Posted by Ken
I second this statement.Quote:
Originally Posted by Justin Case
Drool, guys! This is an annual event I attend. :drool:
http://www.portuguesefeast.com/enter...es/Espeto2.jpg
Carne de Espeto
Feast-goers of all ages are drawn by the wonderful aromas wafting through the air to our giant outdoor Carne de Espeto barbecue pit. Here, hundreds of hungry visitors gather to skewer our delicious beef sirloin cubes and do their own cooking. After rubbing some aromatic salt on the beef and finding just the right spot over the coals, its just a matter of minutes before the tender and flavorful Carne de Espeto is ready to eat. Lava rock ensures that the temperature of the gas-fired barbecue stays evenly hot.
http://www.portuguesefeast.com/enter...ages/food3.jpg
Madeira WineOne of the most special treats for any feast-goer of age is the Madeira wine. Shipped in barrels, directly from The Island of Madeira, this wine is served exclusively at the Feast of the Blessed Sacrament. Because of new regulations, the exporting of authentic Madeira wine is strictly controlled. Through an exclusive and special agreement between Feast organization officials and the President of Madeira, permission has been given for the Feast to sell this world renowned sweet and delicious wine. For those with other tastes, the Feast offers a full bar for mixed drinks. In addition, sangria and white wines are available along with Madeira wine at the wine shed beneath the santana house across from the main stage. The very popular Budweiser Beer is sold on tap throughout the Feast grounds. Also bottled water, many flavors of soft drinks, coffee and espresso are available. The Feast of the Blessed Sacrament acknowledges its responsibility to the community in making certain that alcoholic beverages are served in moderation only to those persons of legal drinking age. Color wrist bands, available at no charge with proof of age, must be worn by anyone who would like to enjoy an alcoholic refreshment at the feast.
http://www.portuguesefeast.com/enter...mages/food.jpg
Description of Foods & Beverages
ATUM - Marinated tuna pieces with onion and parsley served cold in a Portuguese bread roll or as cooked tuna steaks.
BACALHAU - Codfish chunks in a flavorful "molho" of Portuguese spices, garlic, parsley and onions.
CABRA - Tender young goat meat cooked in tomatoes, herbs and Portuguese spices.
CAÇOILA - Pork butts marinated in wine-vinegar, then stewed.
CARNE de ESPETO - Tender barbequed cubes of top-grade beef spiced with coarse salt, bay leaves and garlic powder.
CARNE GALINHA - Roasted chicken, prepared Portuguese style, mildy seasoned with an aromatic blend of spices and served with vegetables.
CARNE GUISADA - Stewed beef steeped in natural juices, seasoned and spiced to perfection.
CARNE de VINHO e ALHOS - Delicious pork cubes marinating in Madeira wine, garlic and Portuguese spices and herbs and cooked to perfection.
COELHO - Stewed tender young rabbit cooked Portuguese style.
FAVAS - Large, flat beans cooked and simmered in a savory, spicy sauce.
LINGUIÇA - A spicy, tangy Portuguese sausage, grilled and served in a Portuguese bread roll.
MALASSADAS - Deep-fried Portuguese dough, soft and fluffy and coated with sugar.
TREMÔÇOS - Small yellow Portuguese beans served cold as a delicious appetizer to compliment your beverage.
VINHO - Madeira wine and sangria full of flavor from the vineyards of Madeira.
CERVEJA - Beer always served cold from the tap. ÁGUA - The finest spring water served in bottles.
The Feast of the Blessed Sacrament is sponsored by
The Club Madeirense S.S. Sacramento, Inc.
50 Madeira Avenue
New Bedford, MA 02746
508-992-6911
Sorta like Oktoberfest :) :drool::drool:
'Cept with yankees, instead of Germans.:innocent:Quote:
Originally Posted by Justin Case
I am soooo looking that up Ken. That looks great!
Let's just say that I've gone to the feast almost 50 times. :innocent: The food is great. Best to go early on Saturday afternoon. The place gets kinda' crowded on Saturday night, when over 50,000 people crowd into a 4 city-block area.Quote:
Originally Posted by LowKey
Here's the website: http://www.portuguesefeast.com/index.htm
http://www.portuguesefeast.com/feast...076sat_JPG.jpg
Today, beef brisket. Boiled with cabbage, carrotes, celery,onions,potatoes,spices, after 3 hours of boiling i could cut it with a fork. OMG!!
This morning, I put some butter beans in the crock pot with a ham hock and some pepper. Just a few minutes ago I had a bowl, of them.
OK....I had two bowls, of them.....with a little more pepper......and some saltines.:blushing:
Mmmmmm, mmmmmm!:clap:
I'm not cooking......my other half is.
I'm not sure if she's making jerky, or sacrificing hamburgers to the grill gods, but she put hamburgers on the grill and came in the house. Shes been in the house about 15 minutes, now.:blushing::sneaky2:
My youngest guy called me and asked me if I had time for lunch today. We headed over to a Japanese restaurant.
Got me a Beef Teriyaki Bento Box. Came with miso soup, salad with ginger dressing, 10 thick perfect slices of beef teriyaki, 2 pork gyoza, 8 pieces of assorted tempura, a huge pile of fried rice, and tea. All for $9.25. (I'm not gonna' mention the Kirin Ichiban I had.) I skipped the sushi, 'cause I try to keep my meals on the lighter side these days. :innocent:
That was over 6 hours ago. I'm still stuffed.......... :blushing:
While I was eating my tasty burger,:innocent:, I flipped the TV to FLN. Emeril live is on. Tonight is all duck recipes.:tongue_smilie: LOL
I once told him in person, at a book signing, just how much I enjoyed his recipe for duck pastrami. I've been talking about it a lot, at home, in the past couple of days. :innocent:Quote:
Originally Posted by 2dumb2kwit
Duck Pastrami
http://img.foodnetwork.com/FOOD/2008...il-lagasse.jpg
Ingredients
1 tablespoon black peppercorns
3 teaspoons dried thyme
3 bay leaves, crumbled
1 teaspoon whole cloves
2 tablespoons minced garlic
1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries
4 cups water
1/2 cup packed light brown sugar
1/2 cupkosher salt
1 whole boneless duck breast, split in half (2 to 2 1/2 pounds)
1/4 cup coarsely ground black pepper
Thinly sliced French bread, accompaniment
Creole mustard, accompaniment
Pickled onions, accompaniment
Directions
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.
In a saucepan combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat, add spice mixture, and steep for 1 hour.
Place the duck breast in a glass or plastic container. Pour the seasoned brine over the duck to cover completely. Cover with plastic wrap and refrigerate for 48 hours, turning the breasts several times.
Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel.
Preheat the oven to 250 degrees F.
In a small bowl, combine the crushed juniper berries and ground black pepper. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side.
Place the breasts, skin side down, on a rack in a roasting pan and cook for 1 to 1 1/2 hours.
Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using.
To serve, remove the meat from the plastic wrap and slice thinly. Serve with sliced French bread and other accompaniments as appetizers or hors d'oeuvres.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Inactive Prep Time: 9 days
http://www.foodnetwork.com/recipes/e...ipe/index.html
Mmmmmm.....'strami.:drool:
Today (and most of this week) I'm smokin' venison and a little bit of salmon.
Im going to make something simple tonight, yet still tastes amazing.
You need:
2 cans of tuna in oil
Half a garlic
Some mayonaise (spelled?)
Pepper, (salt) and some spices.
You put the tuna in a bowl, mash the garlic, add mayonaise and pepper, salt if you like that, and some spices - i often eat it, and its simple and tastes amazing.
Today we had a real treat. Panfried 28 day aged Aberdeen Angus sirloin steak, new potatoes, spring greens and gravy. Heaven!
Makes my mouth water mmmmmQuote:
Originally Posted by Winnie
It was a rare treat, Pal. I enjoyed it for you!
I think I just drooled, on myself.:drool:Quote:
Originally Posted by Winnie
I'll be fixing up a couple of duck breasts with a reduced white port sauce tonight.
Let the war begin. :sneaky2:
hard salami on a bagel ,,,,,,,
I cheated, tonight.
I was at the store....thinking about getting some chicken, to cook for supper. I couldn't decide how I was gonna cook it, so I was standing there, looking at chicken parts. I was kinda thinking about roasting a whole bird, when I walked by the deli, and smelled the rotisserie chickens. They smelled real, real good.
A whole roasting chicken was $4.49. A whole rotisserie chicken (That smelled real, real good!) was $4.98.:innocent:
Heck....$4.98 was such a bargain, I got a container of baked beans and a container of tater salad!:clap: LOL