What's for Dinner?

Gotcha. I got a lot of good comments with it today. Of course it could just have been the wine we served...

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I'm sure it was amazing. I have said for years I grew up on dry leather turkey overcooked in an oven and smothered in gravy, so that probably colors my assessment :)


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Oh, I also made a Raspberry Charlotte. You make a 9 inch square cake and a 9 inch round cake, both pretty thin. The round goes in the bottom of a spring form pan; cut the square in half, then each of the halves on half to get 4 equal strips. The strips are laid around vertically on the inside of the spring form pan. The middle is filled on with Raspberry mousse and then chilled.

Stupid good. I mean, ridiculously good.

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Dinner isn't over when you're full. Dinner is over when you're ashamed of yourself

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I never met Charlotte...but I want to.

Actually, I did meet a Charlotte once, and she was damn good.


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Place in town that has 20+ craft brews on tap, went there for dinner, had a triple chocolate stout that made me wanna slap my momma. Damn good. We ordered appetitzers for the 6 of us, had fries poutine (fries with gravy, feta and bacon), buffalo chicken dip, spinach dip and tater tot nachos.

And yes, tater tot nachos are as good as they sound. Why they haven't caught on yet doesn't make sense to me.
 
MikeSr619 said:
Dinner isn't over when you're full. Dinner is over when you're ashamed of yourself

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Yeah I was ashamed on Thursday alright. Qualified for the walk with this chick.

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Anyone made or had stuffed peppers recently? Love to obtain a good recipe if so, been a craving lately.
 
I haven't made stuffed peppers in forever, although I think generally you're just mixing cooked ground beef and rice, cheese, tomato, and whatever spices you want together, stuff your peppers, cover with some more cheese and bake. Not much of a recipe :)

Goaldeje - I've never done homemade mac and cheese but am thinking about giving it a whirl. I think that's a specialty of yours but I can't find the recipe I thought you'd posted in this thread??? Any tips?
 
Sure thing. There are two main ways to make Mac and Cheese. The first is the cooks the noodles in what will become the base of the cheese sauce and then add the cheese at the end. Bring 3 cups of water and a can of evaporated milk to boil in a skillet, then cook the macaroni in it, stirring frequently to keep from sticking. If you need to add more water during the process, go for it. Once the noodles are almost cooked, whisk some milk and cornstarch in a bowl to make a slurry - this will thicken the sauce. Add it into the skillet and cook until noodles are done. Take the skillet off the heat and mix in cheese - don't be skimpy - you'll need around 8-10 ounces. I like the mix it up and do some white cheddar, smoked gouda, gorgonzola, etc. Parm is also a nice choice.

The second method is to boil the noodles, then bake them in a roux that you will turn into the cheese sauce. Boil some noodles to the doneness you want, drain thoroughly. For a pound of noodles, take 4 tbsps on butter, melt and add in 2/3 cup of flour, mix together well to form a paste. Slowly add in 1/2 cup of white wine (optional, but this makes a kind of fondue sauce, which is amazing), 2 cups of half and half (you can use milk too, but if you're gonna make good mac and cheese, go all the way), whisking so there aren't any lumps. Bring to a simmer over medium heat - the sauce will thicken. Once the sauce thickens, take off the heat and add in cheese. White cheddar and Parmesan are ridiculously good in this recipe. Once cheese is melted in and sauce is smooth, combine in a baking dish with noodles, top with bread crumbs if you want, and cook for 30-35 minutes at 350.

The second recipe is probably the best mac and cheese I have ever tasted, but the first is the one I make most often for time's sake. It's also very good.
 
Thanks so much James - I really appreciate it.

I'm going to do method #2.

For the main course, I'm doing steak with chimichurri sauce. This is a wonderful recipe if anyone wants to try it. I don't screw with slicing the steak, I just use some nice whole steaks grilled with salt/pepper.

Argentinian Skirt Steaks | Weber.com
 
Boone had asked about Weisswurst last night in chat.

weisswurst-pretzel-beer-21507851.jpg

The Ultimate Guide to German Sausages #2: Weisswurst

And from Wiki
A Weisswurst (GermanWeißwurst[ˈvaɪsvʊɐ̯st] ( listen), literally white sausage; Bavarian: Weißwuascht) is a traditional Bavariansausage made from minced veal and porkback bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and about two centimeters in thickness.As they are very perishable, Weisswürste traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch; there is a saying that the sausages should not be allowed to hear the noon chime of the church bells.[1] Traditionally, Weisswürste may only be served until midday because preservatives are not used, the meat is not smoked, and hence the sausage is made fresh every day; indeed, they are sometimes called morning sausages. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians eat Weisswürste before noon.
The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.
Weisswürste are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.[2] Ways of eating Weisswurst include the traditional way, called zuzeln (Bavarian for sucking), in which each end of the sausage is cut or bitten open, then the meat is sucked out from the skin.[1][3] Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.[3]
Weisswurst is commonly served with a special Bavarian sweet mustard (Weisswurstsenf) and accompanied by Brezen (Bavarian Pretzel—often spelled Brezeln outside of Bavaria) and Weissbier.[3]
Weisswurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Weißwurstäquator (literally, white sausage equator), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.
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I normally grill them, but have had the served traditionally too.
 
Sauteed some chicken, then finished with a lemon sauce (similar to chicken picata without the breading), roasted beets on the side with an unreal parmesan risotto.

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Hamburger patty, red potatoes, peas, cobb salad. Probably cranberry juice to wash it down.
 
Tonight's jambalaya version was ground pork sausage, diced pepperonis, diced chicken, kidney beans, rice and caribou.

Broth was water, about 6 chicken bullion cubes

Seasoning used Cajun, garlic pepper, lemon mojito (steak rub), soul food seasoning and salt. Turned out ridiculous good!
 
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Ribs tonight. I use the 3-2-1 method. 3 hours in the smoker (I have been using a Kingsford charcoal that has applewood embedded in it - I like it, doesn't oversmoke food and easy to use). Pulled them off and then put them in foil with about a cup of apple juice and some honey and put them back on the grill for 2 more hours. Brought them in just now and sauced them up and refoiled and will finish for an hour in the oven. They were already just about falling off the bone.

On a side note, I love my Weber Smoky Mountain smoker, but I will confess I think a big green egg is in my future in 2016.
 
Probably the best ribs I've ever had, anywhere. Perfection. I don't write recipes/cooking processes down but I'm going to with this one.

Perfect Ribs

Use Kansas Style Prepped Baby Back Ribs (Smithfield is a good brand). Remove membrane from back. Dry with paper towels. Sprinkle with modest amount of this dry rub:

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin 1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder


Can sub 'turbinado’ (Sugar in the Raw) for brown sugar if you like. This is enough rub for 3 or 4 racks. Don’t overuse as it’s pretty salty. Let ribs stand for at least an hour at room temp with the rub while fire is prepared.

Prep fire using Kingsford Apple Charcoal if available. Use coffee can method (put big coffee can with both ends cut off in center of coal area, pile unlit charcoal around it. Dump half chimney of lit coals into coffee can and remove can with channel locks. Start with full pan of water in smoker. Bring smoker to 225 minimum and keep between 225 and 250 for 3 hours. At 3 hour mark, bring ribs inside and foil them with a cup or two of apple juice or apple cider and drizzle with honey. Put back on grill for 2 more hours foiled. After 2 hours, pull them off, sauce the ribs generously (I used Sweet Baby Ray's 'Sweet and Spicy' sauce), refoil, and put in oven at 250 for one more hour.

Serve.
 
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Boone said:
On a side note, I love my Weber Smoky Mountain smoker, but I will confess I think a big green egg is in my future in 2016.
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Why the Egg considering it's considerable price? What will it do the the WSM can't? Is it the higher temps?
 
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