What did you cook/eat today (March 2017)?
- Thread starter Morning Glory
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Rocklobster
Legendary Member
Chicken breast stuffed with Soppressata and Asiago on tomato sauce made with my home grown plumb tomatoes, risotto Milanese...
Chicken breast stuffed with Soppressata and Asiago on tomato sauce made with my home grown plumb tomatoes, risotto Milanese...
That looks great! You ought to enter The CookingBites Recipe Challenge (current ingredient is globe artichokes).
Rocklobster
Legendary Member
Thanks....one of my favorites combination of flavors...
Lullabelle
Midlands, England
Chicken breast stuffed with Soppressata and Asiago on tomato sauce made with my home grown plumb tomatoes, risotto Milanese...
The Velvet Curtain
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First rate stuff, all round to yours for supper then.Chicken breast stuffed with Soppressata and Asiago on tomato sauce made with my home grown plumb tomatoes, risotto Milanese...
The Velvet Curtain
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This evenings meal has just gone into a slow oven.
A half shoulder of lamb which I have coated in a bbq sauce. It will have 3.5 hours, covered in a very low oven, then I'll take it out, remove the juices and put it back in for a last half hour at a higher temperature to get a nice bark on the outside. Meanwhile I will strain the fat off the juices then reduce them to about a quarter to make a thick spooning sauce.
Results later.
BBQ marinade:
Minced garlic and shallots
Soy sauce
Tomato ketchup
Cider vinager
Honey
English mustard
Dried mixed herbs
Olive oil
A half shoulder of lamb which I have coated in a bbq sauce. It will have 3.5 hours, covered in a very low oven, then I'll take it out, remove the juices and put it back in for a last half hour at a higher temperature to get a nice bark on the outside. Meanwhile I will strain the fat off the juices then reduce them to about a quarter to make a thick spooning sauce.
Results later.
BBQ marinade:
Minced garlic and shallots
Soy sauce
Tomato ketchup
Cider vinager
Honey
English mustard
Dried mixed herbs
Olive oil
Mmm, I could go for some lamb.
My breakfast this morning was an instant teryaki noodle bowl (sort of like ramen but with pad thai type noodles) topped with some shaved beef leftover from Thursday's roast, and then all slathered with nice, spicy sambal oelek paste.
My breakfast this morning was an instant teryaki noodle bowl (sort of like ramen but with pad thai type noodles) topped with some shaved beef leftover from Thursday's roast, and then all slathered with nice, spicy sambal oelek paste.
The Velvet Curtain
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Plenty of juice to make the sauce.
The Velvet Curtain
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And the result, it refused to carve, intead choosing to just shlump to pieces on the board. Served with roast veg that I lubricated with the lamb fat, and the carrots that had been the trivit under the meat. The sauce, sticky and sweet. We may be stuffed now.
That would seem very strange to drive so far for pizza in the UK. But I know in America people drive much longer distances as a norm.
Yes, it is a bit strange here too with pizza places being all over every town. It is that we like good fresh pizza not pizza that has been sitting under heat lamps for several minutes. We also like thin crusts not super thick crusts.
I was talking to someone in the Netherlands who was going on vacation 20 miles from home.
Out here many people commute that far to work.
And if you work in the oilfield, you might have a hundred mile commute.
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