and crispy bacon crumbled over it... 
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WHAT ARE YOU EATING TODAY?
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moose eater
Well-known member
Hell, just toss in a several of my wild-caught, jumbo, Patagonia pink shrimp; they go incredibly well with a Swiss cheese and mushroom omlette with spinach. Done that many times. Good stuff. And the taste of the bacon compliments the whole thing quite nicely, too.and crispy bacon crumbled over it...
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if it doesn't go well with bacon...i aint eating it! (already tested that premise with chocolate and sea salt, it was great!) 
moose eater
Well-known member
Baked crumbed/breaded and seasoned North Pacific cod, organic romaine lettuce and spinach salad with mushrooms and broccoli, and a tiny bit of orange sweet peppers, with homemade Caesar dressing; waiting on my wife to bring home some anchovy paste and Dijon mustard in order to make more Caesar dressing, as we're almost out. A potential crisis.
French roast coffee with a dash of 40% heavy whipping cream, and maybe an early Guinness Extra Stout, from my distant clansmen in St. Dublin's Gate, Ireland.... at 5.6% abv. A fine lunch brew.
French roast coffee with a dash of 40% heavy whipping cream, and maybe an early Guinness Extra Stout, from my distant clansmen in St. Dublin's Gate, Ireland.... at 5.6% abv. A fine lunch brew.
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moose eater
Well-known member
Roast duck, split in half, laid meat-side-up over halved golden potatoes, with the bird seasoned with Herbes de Provence, a bit of poultry seasoning, black pepper, sea salt, and granulated California garlic, with a small dab of butter and just enough canola oil to keep it from sticking during the first searing in the bottom of the rather large, well-used roasting pan.
No rack this time to raise the duck up from the pan, so we'll keep an eye on the drippings to make sure the potatoes brown in duck drippings, rather than drowning them.
1/2 to 2/3 of a white onion sliced and distributed beneath the duck, among, in between. and over the halved spuds.
Initially seared at the outset of roasting at 495 f. for about 18 minutes, then heat reduced to 295 f. without opening the oven door.
When there's 20-30 minutes remaining for a 3 hour roasting at the 295 f setting, I'll crank the heat back up to about 450 f for a second searing of the duck, which will amount to about 15 minutes at the full return to 450 f., and she ought to be pretty damned tender & crispy, as well as tasty.
Pics of the completed mission to follow, with less narration.
Likely to serve it with (obviously) the potatoes, and steamed organic sweet peas..
Another tough evening at the homestead.
No rack this time to raise the duck up from the pan, so we'll keep an eye on the drippings to make sure the potatoes brown in duck drippings, rather than drowning them.
1/2 to 2/3 of a white onion sliced and distributed beneath the duck, among, in between. and over the halved spuds.
Initially seared at the outset of roasting at 495 f. for about 18 minutes, then heat reduced to 295 f. without opening the oven door.
When there's 20-30 minutes remaining for a 3 hour roasting at the 295 f setting, I'll crank the heat back up to about 450 f for a second searing of the duck, which will amount to about 15 minutes at the full return to 450 f., and she ought to be pretty damned tender & crispy, as well as tasty.
Pics of the completed mission to follow, with less narration.
Likely to serve it with (obviously) the potatoes, and steamed organic sweet peas..
Another tough evening at the homestead.
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moose eater
Well-known member
(BELCH!!!) That was -really- good. Too much food, even just eating a quarter of a duck.
Poured off the majority of the drippings before finishing the final cranked up temp for the last searing, as the spuds had more or less boiled in duck drippings, and I wanted them to brown to a crispy finish on the exposed, cut sides that were facing down..
Wow.... Did they.
Tomorrow's lunch will be a quarter duck and spuds. Breakfast will be a half of a spud browned in duck fat with one egg, over easy. And we'll begin the making of yet another crock pot of duck soup for another day, during which no Marx Brothers will be harmed.
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Three Berries
Active member
Made some garlic parmesan bacon wrapped chicken breast last night. laid the bacon out and placed chicken on it, then sprinkled powdered garlic and grated parmesan cheese and some paprika. Then wraped bacon over the top and sprinkled with powdered parmesan cheese.
moose eater
Well-known member
Opening up a large can (51 or 53-oz.) of clams, and since the KC Chiefs are up by 6-0, and my wife is disturbingly fond of Patrick Mahomes, I've found a way to distract her from the Chiefs-Bengals game, by inducting her into assisting in the preparations of the ingredients for both New England clam chowder and clam dip, to go with the very unhealthy Kettle crinkle-cut potato chips.
I'll provide narration... and administration, of course..... assuming I can find my white hard-hat.
Browned uncured maple sugar bacon, chopped, with chopped red onioons, sauteed in the skillet with fresh garlic and a touch of sea salt. Then the whole wheat flour added with the clam juice (avoiding clumping of the flour with a fork to blend it together) and some some whole milk, to simmer the 4 cups of cubed golden spuds until tender.
Then the clams and a very mild amount of thyme and basil (less basil, for sure, but not much of either spice), the half-& half/40% heavy whipping cream for the ultimate winter food yummy fat effect.
Sea salt and black pepper to taste.
If desired, garnish the top of the bowls with parmesan cheese.
OH MAN!!!!
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The clam dip is equal parts (maybe a bit more sour cream) sour cream to softened cream cheese, whipped nicely and blended thoroughly, pressed garlic times 2-3 larger cloves, a couple TBSP+ or so of grated red onion (no sweet onion on hand today), dash+ of Worchestershire Sauce (maybe a tsp or 2 total?) (WS being a name I can no longer properly pronounce quite as eloquently as I age), a dash or 2 of Tapatio red hot sauce, and double the amount of clams the recipe would typically require, because clam dip ought to taste like clams. Stirred until blended well, and then, open up those dastardly, oily, ultra crispy, crinkle-cut chips.
Edit: I forgot to include the fairly noteworthy amount of parsley in the dip.
We'll call this 'Fat Play-Offs Sunday'.
I'll provide narration... and administration, of course..... assuming I can find my white hard-hat.
Browned uncured maple sugar bacon, chopped, with chopped red onioons, sauteed in the skillet with fresh garlic and a touch of sea salt. Then the whole wheat flour added with the clam juice (avoiding clumping of the flour with a fork to blend it together) and some some whole milk, to simmer the 4 cups of cubed golden spuds until tender.
Then the clams and a very mild amount of thyme and basil (less basil, for sure, but not much of either spice), the half-& half/40% heavy whipping cream for the ultimate winter food yummy fat effect.
Sea salt and black pepper to taste.
If desired, garnish the top of the bowls with parmesan cheese.
OH MAN!!!!
---------------------------------------------
The clam dip is equal parts (maybe a bit more sour cream) sour cream to softened cream cheese, whipped nicely and blended thoroughly, pressed garlic times 2-3 larger cloves, a couple TBSP+ or so of grated red onion (no sweet onion on hand today), dash+ of Worchestershire Sauce (maybe a tsp or 2 total?) (WS being a name I can no longer properly pronounce quite as eloquently as I age), a dash or 2 of Tapatio red hot sauce, and double the amount of clams the recipe would typically require, because clam dip ought to taste like clams. Stirred until blended well, and then, open up those dastardly, oily, ultra crispy, crinkle-cut chips.
Edit: I forgot to include the fairly noteworthy amount of parsley in the dip.
We'll call this 'Fat Play-Offs Sunday'.
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um...barbecue for breakfast, grilled shrimp, rice, loaded baked potato, buff wings, tater skins (w/bacon, of course) rattlesnake bites ( deep-fried breaded chunks of cheese with jalapeno chunks in them) for lunch. then the rest of my shrimp, and my wifes 6 oz filet that she refused to eat after she spotted a thin strip of fat along one side (which was delicious!). tossed the bed of rice & left-over potato half (i ate the bacon and cheese out of it) from lunch. had to leave room for the buttered rolls & retain a bit of pride about my self-control after being such a glutton the rest of the day. the stars really lined up for me today... may go get a bowl of sherbet for dessert before i go to bed.
Lightly pounded pork tenderloin with a mushroom mustard cream sauce served over spaghettini. It's easier to make than it sounds . . . 
"mushroom mustard cream sauce"...care to elaborate on that, please? i sure would appreciate it...Lightly pounded pork tenderloin with a mushroom mustard cream sauce served over spaghettini. It's easier to make than it sounds . . .
It is easy. You need:
Sliced mushrooms, some sliced green onion, Dijon mustard and equal parts of cream, chicken broth and white wine (I usually use ½ cup of each). And a bit of flour and butter.
Combine broth and white in a sauce pan and boil it down to about ½ the starting volume. Meanwhile fry the mushrooms in butter until they stop sweating and add green onion for the last minute. Pour in the reduced broth/wine and add the cream. Add the mustard – about 1- 2 tsps but do it to taste. Boil the sauce to thicken it but since it never seems to get thick enough for me, I combine a couple of teaspoons of flour with an equal amount of soft butter and whip in a bowl. Add this to the sauce and stir in and bring it to a boil and it will thicken quickly.
Sliced mushrooms, some sliced green onion, Dijon mustard and equal parts of cream, chicken broth and white wine (I usually use ½ cup of each). And a bit of flour and butter.
Combine broth and white in a sauce pan and boil it down to about ½ the starting volume. Meanwhile fry the mushrooms in butter until they stop sweating and add green onion for the last minute. Pour in the reduced broth/wine and add the cream. Add the mustard – about 1- 2 tsps but do it to taste. Boil the sauce to thicken it but since it never seems to get thick enough for me, I combine a couple of teaspoons of flour with an equal amount of soft butter and whip in a bowl. Add this to the sauce and stir in and bring it to a boil and it will thicken quickly.
moose eater
Well-known member
Don't know TBD's reasoning, but we commonly add a touch of yellow mustard powder (or even, in a pinch, prepared mustard in scant amount) to a cheese or white sauce to give it that -slight- bite of a sharper cheddar flavor, even if already using a decent sharp cheddar.."mushroom mustard cream sauce"...care to elaborate on that, please? i sure would appreciate it...
You can substitute a touch of turmeric to it instead, but it's not quite the same effect.
Avoid adding too much of either (which is, again, a slight amount) and rarely both, unless it's seriously reduced amounts, as it can over-power a delicate sauce.
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I'm throwing together my Whole Wheat New York-style pizza crust, with a bit of extra yeast (because it's old, even though refrigerated), lots of extra olive oil and EXTRA gluten, a bit of freshly minced garlic in the dough, sea salt, and the sweetener is replaced with about 3 TBSP +/- of maple syrup for a 2/3 batch.
It's rising now, though I had to search for the second unopened (fresh) bag of vital wheat gluten; all the unhealthy stuff is often best. It's (along with the EXTRA olive oil) what gives a NYC pizza crust its elasticity and crispiness, all at the same time.
We'll be tossing together my homemade pizza sauce and prepping toppings shortly. Mushrooms, spicy plant-based sausage, mozzarella cheese, jalapeno peppers, red onions, and who-know-what-else.
Photos to follow; "pics or it didn't happen".
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moose eater
Well-known member
We added sliced stuffed green olives (stuffed with jalapeno and garlic wedges), and parmesan cheese on top.
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Cactus Squatter
Well-known member
Lions Mane steaks and a salad.
trying to be good today after nearly killing myself eating the other day. had a bowl of cereal, a boiled egg, 6 strips of pre-cooked bacon, and a saucer piled up with home-made hash browns. much closer to what i should be eating ... except for the cereal, bacon, and home-fries. not supposed to be eating them...
the boiled egg is okay, so long as i don't salt it. 
the boiled egg is okay, so long as i don't salt it. 
Green Squall
Well-known member
I bought a pack of sweet Italian sausage from a farm in Maine and they're in the oven right now. You couldn't pay me to go outside right now to grill them. I'm probably going to make some kind of sandwich tomorrow with a new brand of gluten free bread. Gotta do what I gotta do for my health!
And I was gifted 3 bottles of imported olive oil from Italy, so the eatings are gonna be good.
And I was gifted 3 bottles of imported olive oil from Italy, so the eatings are gonna be good.
