What did you make for dinner lastnight?

mcgsxr · « **Reply #140 on:** 26 May 2015, 02:21 pm »

Bob, I misunderstood the burger basket shape part.

I was envisioning the simple dent I always do to allow for the burger to swell to proper shape, vs rounding up.

You are actually using the meat to house those other items, and they cook in it/with it.

Right, wouldn't want to flip that mess!

Cool idea Bob, I have never tried something like that.

Bob in St. Louis · « **Reply #141 on:** 26 May 2015, 03:39 pm »

Yip, that it Mark.
My wife actually found the idea on Facebook, it was called "beer can burger".
But the Chibatta bread I had was way too large for that size, so I had to ramp it up a bit.

TrungT · « **Reply #142 on:** 26 Nov 2016, 10:22 pm »

Rack pork ribs.

syzygy · « **Reply #143 on:** 26 Nov 2016, 10:32 pm »

Thanksgiving redux

Bob in St. Louis · « **Reply #144 on:** 2 Aug 2017, 02:32 am »

Fired up the grill for my "camp" Dutch oven, seared a chuck roast, some tators, carrots and a bunch of spices and herbs.
It wasn't just dinner for last night, it was dinner for the last three nights!

TrungT · « **Reply #145 on:** 2 Aug 2017, 02:45 am »

Yum

max190 · « **Reply #146 on:** 2 Aug 2017, 02:23 pm »

Quote from: Bob in St. Louis on 2 Aug 2017, 02:32 am

Fired up the grill for my "camp" Dutch oven, seared a chuck roast, some tators, carrots and a bunch of spices and herbs.
It wasn't just dinner for last night, it was dinner for the last three nights!

Damn good eating there

How many hours did you let it cook?
Was it covered all the time?
Did you add water or beef broth?

Bob in St. Louis · « **Reply #147 on:** 2 Aug 2017, 03:15 pm »

Quote from: max190 on 2 Aug 2017, 02:23 pm

Damn good eating there
How many hours did you let it cook?
Was it covered all the time?
Did you add water or beef broth?

Indeed, it fed two of us for three days!
I cooked it in my "camp" dutch oven outside for about four hours. Maybe 3.5 (I didn't really keep track).
It was covered 100% of the time. Juices were just water.
But now, I've saved the juice from this one (frozen) and will use it for the next one.

max190 · « **Reply #148 on:** 2 Aug 2017, 05:18 pm »

Thanks for info Bob.

Wife usually makes it in a crock pot. Going to try this next time after I buy a dutch oven.

Bob in St. Louis · « **Reply #149 on:** 7 Aug 2017, 01:47 am »

Mary had a little lamb.....
(had)

S Clark · « **Reply #150 on:** 7 Aug 2017, 01:54 am »

I love the blue patina that the lamb put on your new knife!

Bob in St. Louis · « **Reply #151 on:** 7 Aug 2017, 02:01 am »

Quote from: S Clark on 7 Aug 2017, 01:54 am

I love the blue patina that the lamb put on your new knife!

It's not as drastic as the photo suggests, actually.
But I certainly can't claim it's "new out of the box" any longer.

S Clark · « **Reply #152 on:** 29 Mar 2018, 11:42 pm »

Chicken fried venison backstrap with brown cream gravy, fresh aspargus from the garden sauted in butter with garlic, and a Cotes de Rhone that is left over from my daughters wedding a couple of years back. Later, Mozart and Madeira.
Life is damn good.

Bob in St. Louis · « **Reply #153 on:** 26 May 2018, 04:08 pm »

1# of 80/20 ground pork
1# of 80/20 ground chuck
1# of muenster cheese
1 Beefheart tomato
4 Brioche buns
2# of the thickest bacon I could find (ended up being $1 a slice!)

Family said it was one of the best burgers they ever had.

S Clark · « **Reply #154 on:** 7 Feb 2021, 12:47 am »

Wow. This thread has been dead for two years... You'd think in the time of Covid, we would have all been at home cooking.
Tonight was asparagus, mushrooms, prosciutto, onion saute'ed in butter, EVOO,and served over ravioli. Glass (well, probably the bottle) of Trader Joe's chianti.

rollo · « **Reply #155 on:** 7 Feb 2021, 01:23 am »

That dish looks great Clark. Braised a london broil in red wine, tomato, beef stock. The usual onion, garlic S&P to taste. Served with garlic mashed potato and grilled marinated mushrooms. A nice Nero Diavalo red wine.

charles

Markwatkiss · « **Reply #156 on:** 7 Feb 2021, 03:33 am »

Oso Bucco Milanese with fresh garlic bread and a simple garden salad accompanied by a spectacular Brunello.
Bon Apetit

MttBsh · « **Reply #157 on:** 7 Feb 2021, 04:27 pm »

I made Chicken Breasts stuffed with Herbed Ricotta.

I slice open large chicken breasts and stuff them with a mixture of ricotta cheese, sundried tomatoes, garlic, basil and oregano. Red pepper slices for garnish. Baked for 25 minutes at 425 then served with steamed broccoli and a bottle of Simi Cabernet from Sonoma, rustic baguette with Port Salut cheese on the side. After dinner, I made White Martinis with espresso, vodka and Baileys shaken with ice. Sure, there's a pandemic...but who says we have to be miserable?

rollo · « **Reply #158 on:** 7 Feb 2021, 04:34 pm »

Sunday Italian Ragu. Meatballs, sausage, pork butt in a slow simmered tomato sauce. Fresh Rigatoni pasta and Chianti.

charles

Mike-48 · « **Reply #159 on:** 7 Feb 2021, 04:52 pm »

Coho salmon, poached in home-made court bouillon. "Forbidden" (black) rice. Roasted Brussels sprouts.