What's for dinner? Here's mine... (Part 2)

[Fire Me Boy!]

What you got?

[lewdog]

Originally Posted by BucEyedPea

Oh no, not at all. I can spend from 20 minutes to an afternoon making a meal.
Other than the prime rib, my favorite meal is a simple hamburger.

I got a slow cooker for Christmas to help me save time preparing. But honestly it's really more for him because he'll wind up eating Lean Cuisine when I have to travel for work—or beans and toast. He just will not cook.

This way he can toss some healthy veggies with meat into a pot and have something decent for little work. I need to keep him healthy and alive.

I'll show my first slow cooker meal that I made a few days after Christmas next.

Your husband sounds like my father. Good thing my mother never had to travel for work.

[BucEyedPea]

This took 15-20 minutes prep—then in the slow cooker. Not the rice though. That just boils on the stove top.

Very little work. But I do style the food on the plate and add mats and I have different kinds of cloth napkins. That really changes appearance. The shot takes me a bit of time. I shoot with flash and without and from different angles to get best one. If I don't like it, I have redone it or just put nothing up.

I just used medium salsa, peanut butter, some coconut milk, chicken and peanuts. Added red pepper and zucchini just before done so they wouldn't be soggy.

You can use hot salsa too. I don't care for it too hot. It's called Thai Chicken. I eat brown rice mostly.

[Fire Me Boy!]

Originally Posted by cdcox

Is it normally soggy to where you can't pick it up?

Not that I recall. I almost always do straight pepperoni there, though.

[BucEyedPea]

Originally Posted by lewdog

Your husband sounds like my father. Good thing my mother never had to travel for work.

I call him a SO.

[Fire Me Boy!]

Originally Posted by cdcox

I made a pretty tasty marinated pork tenderloin tonight.

I tried my hand at the potato galette with duck fat per the suggestion of FMB! I looked at several recipes including ones from Julia Child, Cooks Illustrated and Bon Appetit.

I ended up doing it mostly on the stove top in a CIS and finished it under the broiler. It probably cooked faster than I had planned because the bottom potatoes were burnt and the middle ones were maybe a little over steamed. I rinsed the starch off the potato slices as recommended by two of the recipes but did not add cornstarch back to the dish as recommended by Cooks Illustrated. That was a mistake because the layers slid apart as I dumped it. I think the starch may have held it together. Also could have done with a little less fat, although with the corn starch added it might have worked.

There was some really good flavor there, but it didn't work as a galette, and the bottom layers were too blackened, so no pics.

Glad you went with the galette, but sorry it didn't work out. The corn starch is needed in that CI recipe. I've made it with and without, and that extra starch helps it all stick.

[BucEyedPea]

Originally Posted by lewdog

Your husband sounds like my father. Good thing my mother never had to travel for work.

Good thing I don't have to go out all the time.

[cdcox]

Originally Posted by Fire Me Boy!

Not that I recall. I almost always do straight pepperoni there, though.

We had margherita with Italian sausage. I started out fine, then got soggy.

[cdcox]

Originally Posted by Fire Me Boy!

Glad you went with the galette, but sorry it didn't work out. The corn starch is needed in that CI recipe. I've made it with and without, and that extra starch helps it all stick.

I may try it again with the starch and in the oven, since my family liked it quite well. I only used half the duck fat, so the duck will stretch to a fifth day.

[BucEyedPea]

I had to look up what a galette was. Looks awesome.

[cdcox]

Originally Posted by BucEyedPea

I had to look up what a galette was. Looks awesome.

I did too, when FMB! first suggested it. I was quickly sold, base on the appearance.

[BucEyedPea]

Originally Posted by cdcox

I did too, when FMB! first suggested it. I was quickly sold, base on the appearance.

Yeah, appearances are what influence me. How it looks makes it appetizing and that looked so pretty.

[GloryDayz]

Originally Posted by BucEyedPea

...holiday weekend ends, despite how I feel about looking through pics and resizing etc.


Didn't get a pic of everything because it was insane trying to serve 6 adults and two out-of-control kids. So I forgot to shoot the Brie en Croute and the mushroom meatballs. Only, got one hors-d'oeuvre which was the figs stuffed with a goat cheese mousse, walnut and honey balsamic drizzle. Followed by appetizers of lobster bisque, Mandarin orange salad with Japanese rice wine vinaigrette topped with sunflower seeds. Then there's the entree of prime rib, horseradish sauce, sour cream and chive mashed potatoes, roasted vegetables and popovers. I'll do the desserts in the next post.

I do have a pic of the prime rib with the wine sauce on top too but it looks ugly—like a big black spot. It was delicious though. I was the only one who loves horseradish sauce with my prime rib. Love it!

Great work....

[BucEyedPea]

...I got my Beignet pic from her since last August. I had to beat her for it.

Those swirls don't look too good. New to that and need practice. It's jam.

[Buehler445]

Good looking pics BEP. I will be showing up for the Christmas dinner next year. Hope you don't mind.

I can't plate like that, no matter what I tried to do.

[Buehler445]

Originally Posted by GloryDayz

Rotisserie port loin...

Looks good man. Is that over the grill or in the oven?