Show Us Your Dinner! (Home Cooking ONLY please!)

[hjames]

Did a live-streamed church service from home, and some snow shovelling ...
Emma just finished prep for the Pork shoulder roast - a la Mark Bittman Cuban style Pernil.

First, you make a sauce up with onions, spices and mole sauce, blend it into a thick slurry..


Then, cut a flap and flop the fat back away from the meat.

Emma like to spread the sauce into the meat under the flap, coat it with a layer of bacon, then another layer of the sauce.



Flip the meat around to get the sauce on all sides of the meat.

Score the surface and rub the sauce all over the meat ...


Its a 9 lb roast, so cook it for maybe 7 hrs at 275, then 2 hrs at 350-400, then let it rest a bit and see what ya got!
(we meant to start it first thing this morning but got caught up with the other tasks today).
Oh, we have carrots, potatoes and other veggies to put in the pan underneath the roast at the halfway point to let them cook in the juices.

I'll add more pix after it has been cooking a while.

 

[hjames]

The results - roasted veggies and the crispy fat on top of the juicy meat!

 

[HB3]

Roasted chicken and garlic mashed potatoes with homemade gravy along with green beans.

 

[MX117.MC7150]

Used the leftover chicken in lemon/mushroom sauce (previous page) chopped up and served over fettuccine (no pic).

Breakfast for dinner. My take on an omelette (1/4 cup of cream mixed in) with seasoning, tomatoes & grated parmesan, bacon & rye toast during our snow/ice storm.

 

[elcoholic]

Did a live-streamed church service from home, and some snow shovelling ...
Emma just finished prep for the Pork shoulder roast - a la Mark Bittman Cuban style Pernil.
View attachment 3684464
First, you make a sauce up with onions, spices and mole sauce, blend it into a thick slurry..
View attachment 3684474

Then, cut a flap and flop the fat back away from the meat.
View attachment 3684475
Emma like to spread the sauce into the meat under the flap, coat it with a layer of bacon, then another layer of the sauce.
View attachment 3684476

View attachment 3684477
Flip the meat around to get the sauce on all sides of the meat.

Score the surface and rub the sauce all over the meat ...
View attachment 3684478
View attachment 3684479
Its a 9 lb roast, so cook it for maybe 7 hrs at 275, then 2 hrs at 350-400, then let it rest a bit and see what ya got!
(we meant to start it first thing this morning but got caught up with the other tasks today).
Oh, we have carrots, potatoes and other veggies to put in the pan underneath the roast at the halfway point to let them cook in the juices.

I'll add more pix after it has been cooking a while.

Thanks Heather, now you have to get us a drool button. We were just talking about making Cuban sandwiches again soon. Recipe downloaded.

 

[onepixel]

 

[MX117.MC7150]

Put the pot roast (top round) on when we went to bed (usually around midnight - isn't that a Clapton song?) at medium heat & added the veggies mid-morning. Goes well with a decent Rhone.

 

[Bill Ferris]

View attachment 3685927

Mystery Meal ?!

 

[onepixel]

Mystery Meal ?!

Anchovy, fresh tomatoes, basil, garlic, olive oil, topped with asiago cheese on fettuccine.

 

[MX117.MC7150]

Start of today's dinner. Guinness meat pie made from the leftovers of yesterday's pot roast. Added peas & garlic and a made a cream sauce w/Guinness and mushrooms let it reduce until it thickens. Will come back and add a "finished" pic after the crust is browned.

 

[chicks]

 

[elcoholic]

No picture, not homemade, but a quick PSA. A long lost neighborhood NY pizza joint (slices of course) called Two Brothers was recently rebooted with the blessings of the surviving brother around the corner. The brother(s) are Korean. Everyone should try pepperoni and kimchi at least once. You may thank me later.

 

[chicks]

No picture, not homemade, but a quick PSA. A long lost neighborhood NY pizza joint (slices of course) called Two Brothers was recently rebooted with the blessings of the surviving brother around the corner. The brother(s) are Korean. Everyone should try pepperoni and kimchi at least once. You may thank me later.

Oh, we LOVE kimchi, and I make pizza every Saturday. Hmmmmm....

 

[chicks]

Baked Fish With Olives and Ginger Recipe

Set in a shallow pool of briny, gingery oil, mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives and capers, similar to a deconstructed tapenade The mixture is brightened even further with the addition of grated ginger, which provides a zingy contrast to the...

cooking.nytimes.com

 

[chicks]

 

[elcoholic]

View attachment 3689228View attachment 3689227View attachment 3689226

Well?

 

[chicks]

Well?

We loved it! Added depth and that lovely "afterburner" heat of the Kimchi.

Thanks for the tip!

 

[chicks]

Buttery Gochujang Tofu and Broccoli Recipe

Awaken the palate with this boldly seasoned, gochujang-spiked tofu and broccoli dish. With its signature smoky sweetness, tangy heat and deep fermented flavors, the gochujang glaze becomes viscous and silky thanks to butter and sticky maple syrup.

cooking.nytimes.com

 

[chicks]

Chicken Piccata Recipe • 5★ • 25 min

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce It also doesn’t hurt that it cooks up very quickly This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften...

cooking.nytimes.com

 

[Bill Ferris]

Chicken Piccata Recipe • 5★ • 25 min

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce It also doesn’t hurt that it cooks up very quickly This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften...

cooking.nytimes.com

View attachment 3690916

That`s my second go to choice in the Piccata variation of recipes, with the fresh grouper version, my first choice.
If you like grouper, find a good Italian recipe and try it, chicks, if not already experienced.

Actually the chicken version was my first ever piccata experience, at an, now sadly gone, due to Covid-19, my priorly highly frequented favorite excellent food Italian restaurant.