What's for dinner tonight ?
- Thread starter scott craven
- Start date
wishiniwasfishin1
Well-Known Member
Meal looks great. Can we talk about those potatoes?
Basically this recipe here... https://www.recipetineats.com/potatoes-au-gratin/
Great dish a little rich and over the top, but worth it.
wishiniwasfishin1
Well-Known Member
Thanks for that...they look next level.
IronNoggin
Well-Known Member
Caramelized Teriyaki Tuna (just so warm in the center), Magnum Prawns, Basmati and Avo:
Thanks for the inspiration ab1742!
Cheers,
Nog
Thanks for the inspiration ab1742!
Cheers,
Nog
Gordon
Well-Known Member
WOW, that looks great!!!
IronNoggin
Well-Known Member
Alberta AAA Prime Rib Roasts on sale at our local shop.
So, collected five of them and cut into steaks for future reference:
Of course one had to be tested for quality control efforts:
Stuffed Taters and fresh corn to accompany:
And yeah, these "steaks" are so huge that half of one literally covers half a dinner plate!
Melt in your mouth tender, super moist, and a very enjoyable flavor!
Yep! Another Winner!
Thanks Alberta!!
Nog
So, collected five of them and cut into steaks for future reference:
Of course one had to be tested for quality control efforts:
Stuffed Taters and fresh corn to accompany:
And yeah, these "steaks" are so huge that half of one literally covers half a dinner plate!
Melt in your mouth tender, super moist, and a very enjoyable flavor!
Yep! Another Winner!
Thanks Alberta!!
Nog
WHO DAT
Crew Member
Thanks for the heads up on the roastsAlberta AAA Prime Rib Roasts on sale at our local shop.
So, collected five of them and cut into steaks for future reference:
Of course one had to be tested for quality control efforts:
Stuffed Taters and fresh corn to accompany:
And yeah, these "steaks" are so huge that half of one literally covers half a dinner plate!
Melt in your mouth tender, super moist, and a very enjoyable flavor!
Yep! Another Winner!
Thanks Alberta!!
Nog
, Worthy of the well seasoned grill !!
Stizzla
Crew Member
Time to enjoy the fruits of my labour... it’s not easy putting delicious FRESH HALIBUT on the table.
First, I had to lay 15 square feet of hardwood to make money. Then I had drive all the way to thrifty’s to tell the seafood monger how bad I am at catching halibut, all the while lying to him telling him salmon and crab are easy for me.
then drive all the way back home. Now here we are. Fresh halibut fingers fried in Panko Breading. This was so effing good. Looks Burnt in the pic but it wasn’t
First, I had to lay 15 square feet of hardwood to make money. Then I had drive all the way to thrifty’s to tell the seafood monger how bad I am at catching halibut, all the while lying to him telling him salmon and crab are easy for me.
then drive all the way back home. Now here we are. Fresh halibut fingers fried in Panko Breading. This was so effing good. Looks Burnt in the pic but it wasn’t
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Got some strip loin from our local butcher and decided to put it on the grill last night. Homemade rub and bit of fresh garlic for about one hour in room temperature and then off it went on the brbee. Grilled to the rare side of medium rare and served with steamed vegies, sauteed mushrooms and hand-cut Cajun fries (11 YO son took care of that!)
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Rain City
Crew Member
That's a perfect doneness for me. Gives the meat a chance to render a little. This shaming for not cooking it to blue thing is annoying.
Agreed for me that fat needs to cook a bit. I don't enjoy past medium as much, but a good med/rare medium is my preference
walleyes
Crew Member
I don’t eat raw food, I don’t care what it is.
No sashimi for you, Walleyes?
No sashimi for you, Walleyes?
I was going to say oysters and tuna and other sashimi are A ok raw for me.
IronNoggin
Well-Known Member
Easter calls for Lamb at this Hacienda.
So, prepped a fine free range / farmed & well marbled Leg of Lamb for the occasion:
Dumped it into the roaster along with a good shot of my own garlic and a few onions, then smothered the lot with an excellent Greek marinade:
Somewhere along the way I remembered to toss in a few spuds to roast with it:
Turned out incredibly tender & juicy!
Served with a fresh garden salad with Greek Dressing and chunks of Feta, and of course an excellent Shiraz:
Happy Easter to ALL!
Cheers,
Nog
PS: Leftovers will have to wait a little. My Buddy dropped off 1/2 a winter spring, a baker's dozen of oysters, bag of prawns, and around 10 pounds or so of clams all fresh out of the water. Have to process some of that for the freezer, and of course subject the balance to a proper taste test...
So, prepped a fine free range / farmed & well marbled Leg of Lamb for the occasion:
Dumped it into the roaster along with a good shot of my own garlic and a few onions, then smothered the lot with an excellent Greek marinade:
Somewhere along the way I remembered to toss in a few spuds to roast with it:
Turned out incredibly tender & juicy!
Served with a fresh garden salad with Greek Dressing and chunks of Feta, and of course an excellent Shiraz:
Happy Easter to ALL!
Cheers,
Nog
PS: Leftovers will have to wait a little. My Buddy dropped off 1/2 a winter spring, a baker's dozen of oysters, bag of prawns, and around 10 pounds or so of clams all fresh out of the water. Have to process some of that for the freezer, and of course subject the balance to a proper taste test...
There is also chicken thighs temporarily taken out as we made a little too big.
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