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  #41 (permalink)  
Old 03-12-2012, 04:53 PM
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Default Re: a foody thread?

I am about to start a sauce, instead of my normal meat balls or Italian sausage I'm cooking 6 links of Italian and 6 links of 'salmon' sausage in the sauce. This will be a 24 hour kind of sauce so it will not be eaten until Wednesday. Serving with Tortellini and a Cesar with red.
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  #42 (permalink)  
Old 03-12-2012, 05:35 PM
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Default Re: a foody thread?

Quote:
Originally Posted by Hardyreels View Post
I am about to start a sauce, instead of my normal meat balls or Italian sausage I'm cooking 6 links of Italian and 6 links of 'salmon' sausage in the sauce. This will be a 24 hour kind of sauce so it will not be eaten until Wednesday. Serving with Tortellini and a Cesar with red.
Just thinking how the salmon sausage would taste in a seafood gumbo... My kids just yesterday put in an order. Takes about 5 hours and 5 beers (beer is for drinking purposes only), the key to a good gumbo is what the cajuns call the holy trinity, onions, bell peppers and celery.

Dave
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  #43 (permalink)  
Old 03-12-2012, 05:49 PM
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Default Re: a foody thread?

Quote:
Originally Posted by Hardyreels View Post
I am about to start a sauce, instead of my normal meat balls or Italian sausage I'm cooking 6 links of Italian and 6 links of 'salmon' sausage in the sauce. This will be a 24 hour kind of sauce so it will not be eaten until Wednesday. Serving with Tortellini and a Cesar with red.
sounds good ard, i'm a big fan of low, slow and long when it comes to sauces like the one you've described
my grandma used to call this type of red sauce "gravy"

and dave, a gumbo or etoufee with ards salmon sausage would be out of site

casey
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Old 03-12-2012, 08:50 PM
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Default Re: a foody thread?

Click the image to open in full size.
I LOVE this thread!!!
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  #45 (permalink)  
Old 03-12-2012, 11:59 PM
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Default Re: a foody thread?

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Originally Posted by caseywise View Post
a gumbo or etoufee with ards salmon sausage would be out of site
I hadn't even thought of that Casey! How bout working it into some Jambalaya Yeah, that's the ticket, jambalaya.............
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  #46 (permalink)  
Old 03-13-2012, 07:35 AM
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Default Re: a foody thread?

My father's previous caregiver was a fella from Nigeria
I came in one day to see some stew on the stove
"what's that ?" sez I
"goat stew" sez he
"can I try some ?" sez I
"sure"

I politely didn't spit it in the sink

" what else is in here beside goat" I asked
" well I didn't have enough goat, so it's half fish" sez he
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Old 03-13-2012, 03:26 PM
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Default Re: a foody thread?

"Bleichspargel" White Asparagus
Baked white asparagus with bacon wraps

"Schneebesen" Scrambled Eggs Len Style
Scrambled eggs with roasted red pepper, jalapeno, chives, celery, onions, and garlic

" Speck" Bacon
A big portion of the extra bacon on the side.

Served with a Hollandaise Sauce . Hollandaise sauce is an emulsion of egg yolk and butter

Accompanied by a dry white wine.

Click the image to open in full size.

disclaimer:
When sitting at home mending an injured left knee it is not wise to watch the Food Network.
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  #48 (permalink)  
Old 03-13-2012, 08:04 PM
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Default

Quote:
Originally Posted by LenHarris View Post
"Bleichspargel" White Asparagus

Baked white asparagus with bacon wraps



"Schneebesen" Scrambled Eggs Len Style

Scrambled eggs with roasted red pepper, jalapeno, chives, celery, onions, and garlic



" Speck" Bacon

A big portion of the extra bacon on the side.



Served with a Hollandaise Sauce . Hollandaise sauce is an emulsion of egg yolk and butter



Accompanied by a dry white wine.



Click the image to open in full size.



disclaimer:

When sitting at home mending an injured left knee it is not wise to watch the Food Network.

Yeah but isn't it fun?

The wife and I made homemade chicken pot pies tonight. Shame I didn't get a picture before it was all gone....sorry.
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  #49 (permalink)  
Old 03-17-2012, 10:16 PM
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Default Re: a foody thread?

A St. Patty's Day stew...

Half venison, half chuck roast, carrots, turnips, parsnip
Click the image to open in full size.

Salted, dredged in flour then browned. Remove and add onion and cook till soft, a scoop of tomato paste then add the key ingredient -- 12 oz of Guinness and a quart of stock...deglaze.

The last couple oz. of Guinness make the top of my first drink of the day!
Click the image to open in full size.

Caraway seeds and raisins are key to setting this stew apart...and the Guinness of course
Click the image to open in full size.

Cook it down
Click the image to open in full size.

This what was left...side dishes of braised cabbage and the "water of life"
Click the image to open in full size.
Yum!
kayo likes this.
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  #50 (permalink)  
Old 03-18-2012, 06:30 AM
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Default

Looks good Dean. Ill have to try that recipe. Thanks for sharing.
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