What’s for dinner tonite!

[lil_Blue_Ford]

Somebody got their beard trimmed.

Yup, now my face is cold. I was originally planning on waiting until next month but things have happened…

3+ years of a beard is the longest I’ve had one, usually it’s only around for winter

 

[Brain75]

Swedish meatballs - one of the few recipes where I say "meh good enough, don't need to spend 2 hours making it from scratch"

 

[fordranger?]

Shepherds pie but it has wine in it it was sooo good

Sighing off for nite boyz

 

[alwaysFlOoReD]

Fried plantain, mackerel, rice, and cabbage salad. Sorry, no pics...

 

[sgtsandman]

Fried plantain, mackerel, rice, and cabbage salad. Sorry, no pics...

 

[Brain75]

Living on the plains of CO has some advantages and some serious dis.... Rib eye steak (CO is cattle country so cheap beef, monforts, exel beef, etc) mac-n-cheese, and for the rabbits corn on the cob and aparagus and peas. No pix, cause I was so hungry I wolfed it down without even touching my cabernet... had to drink that slow after I cleaned my plate.

Now the DIS.... I had to cook it indoors on a "smokeless grill" cause the wind is about 55mph outside and no chance I could get the gas grill to behave in that.

 

[lil_Blue_Ford]

locally made hot sausage with grilled peppers and red onions. Put it all on a Cellone’s roll (Italian bakery in the Pittsburgh area).

 

[fordranger?]

That looks yummy gimme some please

 

[lil_Blue_Ford]

Actually, by locally made, this is a family recipe of someone I know, so it’s literally not available without connections, lol. And it’s extremely delicious.

Be friendly with farmers yall, never know what you might get access to

 

[fordranger?]

also Iam in canda so getting it here would hard lol

 

[fordranger?]

I had nachos sorry no pictures

 

[lil_Blue_Ford]

I had nachos sorry no pictures

 

[Brain75]

Beef Barley Soup

My recipe is kinda a combination of Southern Living and Bon Appetite's. (A lot of my cooking is southern.)

Bending the rule from post #1 of "new and try out" this is one of my tried and true staples for cold windy nasty days.

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**using 6q stainless stock pot
cook barley in stock pot
cook hamburger in cast iron allowing fond to develop, add to stock pot
deglaze pan with small amount of beef stock, add to pot
sweat onions and celery in butter in cast iron, deglaze, add to stock pot
lightly toast garlic in butter in cast iron, deglaze, add to stock pot

5c beef broth
1 bay leaf
1t thyme (dry, ground)
1t basil (dry)
1t sage (dry)
1t cumin (dry, ground)
1t-1/2c red wine (the cheaper the better; 1t min, 1/2c for rich )
4clove garlic (increased per multiple sources)
dash-1/4t liquid smoke
1# hamburger
1c barley (dry measure)
2c chopped celery (about 4 stalks)
1c yellow onion, diced med
~2t pepper
~3t salt (more or less depending on broth's salt content)
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In practice, I never add salt anymore - broth or stock or whatever else a guy puts in it anything from a box or a can is soo salty it has plenty of salt.

 

[Uncle Gump]

Cinnamon raisin bread French toast... and bacon. My plate still fit into my plan today with run for some popcorn tonight.

 

[Uncle Gump]