What's for dinner?

[ksgobbler]

Ribeyes

 

[Catscratch]

Ribeyes
View attachment 22009

That looks great!!!!

 

[Rit]

Not quite as fancy as the Wolfgang’s here but effective at feeding 6. The start of venison chili.

 

[Telemark]

No photos this time, but I made a killer two-course meal for my wife and myself:

1st course - pan seared wild mallard breast with Cumberland sauce coarse spinach puree

2nd course - pan seared red deer backstrap with homemade vanilla pear preserves, sauteed green beans, and garlic root-vegetable mash(potato, carrot, celery root)

Absolutely delicious, and surprisingly cheap and easy to make. The most difficult part was the Cumberland sauce, but I made that in advance about a week ago.

 

[Northbound]

4 days of smoking.. I'll be bingeing on sausage tonight

 

[John-W-WI]

Seeing as it's Christmas day and I'm just hanging out, I thought I would make this post more "live from the kitchen" much like our live from the stand posts.

The menu is Prime Rib, Cheesy Potatoes, and Mac & Cheese.

Here's the slab of meat ready for the oven:


The recipie from my butcher calls for 1 hour at 375, shut the oven off, and 30 minutes before serving turn the oven back on at 375. Outside is crispy and the inside is nice and read. Here it is at the beginning:


Potatoes in the slow cooker:


And my helper for the morning:


Updates to follow as the day progresses.

-John

 

[Mortenson]

That food looks beautiful, but your dog steals the show.

 

[H20fwler]

We have the exact same meal going here John, along with a turkey breast and little mama’s pishu corn and a huge bowl of buttered crescent rolls. It’s on in about an hour and leftovers should be awesome for days.

 

[Mortenson]

We got invited to my parents' for dinner. Left a good opening for a midday omelate to tide us over. 5 eggs, cheddar, breakfast sausage and roasted green pepper.

 

[Mortenson]

Ok we just pulled out a pork crown rib roast at 140 and rested it for 15. Experiment for us. We did not stuff it.

 

[John-W-WI]

Ok we just pulled out a pork crown rib roast at 140 and rested it for 15. Experiment for us. We did not stuff it.

View attachment 22081

How did the pork turn out? I like experiments. Some worth doing, some not.

-John

 

[John-W-WI]

Well, family showed up and my picture taking went down hill fast. I did manage a couple more pics, but not what I had expected to do. Kind of like live from the stand, things got busy!

Done in the oven:


After I cut a few pieces off:



It was as good as any I've made in the past. I need to up my game like the rest of you and make a few more options/add-ons. There is always next year

We'll be eating left overs for several days. I sure hope it lasts that long anyway.

-John

 

[Tree Spud]

Well after many days of eating pretty rich stuff, my family makes Klotskies ... a Lithuanian version of perogies. Hand rolled dough with either meat or cheese filling. We either boil or pan saute the. The wife makes a nice white cream sauce, add some vegies and comfort food appears ...

 

[John-W-WI]

View attachment 22086

The pooch is saying "comon dad, I only want one little bite!".

-John

 

[Tree Spud]

The pooch is saying "comon dad, I only want one little bite!".

-John

His patience was rewarded

 

[Mortenson]

How did the pork turn out? I like experiments. Some worth doing, some not.

-John

You know, it actually turned out really well. It was worth doing, and at ~ $5/lb, it's pretty cheap food. We made leftovers into bbq sandwiches. Your prime rib looked perfect.

 

[Bowsnbucks]

John's and Spud's dogs' expressions say it all. John's pup wants to trade in the blue chew toy for some of the real meat Dad's cooking and Spud's dog is the picture of "I've been such a good dog - don't you want to share with me ?? "

Holiday grub looks really good. I'd be a big sucker for those Klotskies !!

 

[Telemark]

Homemade hunter pizza with rosemary crust. Topped with red deer tenderloin, wild funnel chanterelles, caramelized onion, and wild reindeer and mushroom sausage.

 

[Lee Haakenson]

So I recently bought a Instant Pot, I've had several people rave about them. I thought I would give one a try:

View attachment 21939

Now I know I could make a roast in this thing and love it. But I'm always looking for something new. Seems like we cook the same things over and over again.

Jake loves Asian food, so I thought I would give General TSO's chicken a shot. Lots of ingredients, kind of a pain the the back side compared to a simple roast, but what the heck right?

View attachment 21938

I made the rice in the instant pot, and steamed the veggies in it too. The chicken was deep fried then mixed with the veggies in a pan. All in all it was OK, but nothing I would stand in line for:

View attachment 21937

Going to try a full chicken in the IP next. Hope to be more excited about that recipe.

-John

I did baby back ribs in the instant pot last night and they were the best ive had. Dry rubbed and cooked 30 mins at high pressure. Let them stand under pressure for 10 minutes after cooking. Then took them out and slathered with bbq and put in oven at 425 for 7 minutes meat side up. Then i flipped them bone side up, killed the oven and let them sit in it for an hour as it cooled.

Sent from my SM-G930V using Tapatalk

 

[Tree Spud]

Our New Year's eve dinner. Cheeseburgers (80/20 fat content) with grilled onions ...