What's that you're eating?

I'm going to make my own sauce using store bought.

"Kentucky Bourbon sauce"

Every ingredient listed on the bottle is getting added to include actual whiskey. The base is going to be diced onion in butter. The store bought stuff added and then supercharged with real ingredients.


 
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No pictures but. Dinner was good tonight. Roasted some yukon gold potatoes and carrots in oven - really simple. EVOO to coat, then kosher salt and fresh ground pepper. 400F for 45 minutes in a big skillet turned a couple of times to even out browning. They get pretty that way.

Found a nice looking thick piece of wild Atlantic Salmon. Seasoned it with EVOO, a little Lowry's and a little garlic and a little fresh ground Italian herbs. Did it on a blazing hot blackstone on the flesh side first. Got it nice and brown almost blackened. Turned it to the skin side, moderated heat and covered it with the basting dealio. Maybe ten minutes later it was perfect. Just good and warm but not quite flaky in the middle.

Next time, pics, I promise to try to do better.
 
I know soup isn’t as sexy as some dishes or as manly as others and some may say soup is only something to eat when you are sick.

Here is one of my favorites based on Susan Spicer of Bayona in New Orleans recipe: GARLIC soup.
I start with a lot of garlic confit that I cook down with beef tallow
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Several Vidalia onions slowly sweating down
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2quarts of chicken stock, bunch of thyme, salt and white pepper, broken up an entire loaf of French bread then blended very well and cream added.
A very dull finishing photo but oh my does my kitchen smell phenomenal.
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The wife asked for a cod fillet with cheesy green beans for dinner tonight. Reheated leftover garlic bread from the store.

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The cod was cooked under foil in oil, white wine, mustard, pesto, dill, salt and pepper. Green beans from a can, cooked down with white wine, cream, several types of cheese, paprika, and Johnny’s salt.
 
Just catching up . . .

Here's a post-TG meal with the gravy that I forgot to mention/show previously. Still have 1/2 an 18# turkey, a 1/2 of a 3# roasted turkey breast & over a quart of gravy left over in the freezer/frig.

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And here's table shot of one of the best steamed fish (black bass) & veggie dishes (bok choy & shitake mushrooms, in this case) that I've had at any Chinese restaurant. This restaurant was in Sacramento where I went to eat lunch w/a friend yesterday.

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Should have taken close up shots of the dishes but I was hungry & just wanted to eat. ;)
 
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The wife asked for oven-baked chicken thighs and drumsticks for dinner tonight. It’s still her birthday week, like a good Catholic holiday.

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Sat and enjoyed an eggnog latte with moka pot espresso while the chicken cooked. I think it was in there for about four hours at 400F, sort of half-braised in the fatty liquids, then transferred for the last thirty minutes. Store-bought garlic bread to sop up the juices.
 
clinton1 said:
Pork and Beef? Finished product looks fantastic!
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Yup! Exactly. And thank you!

That one was a carrot, sweet onion, red bell pepper, garlic cloves, half-pound of lean ground sirloin, half-pound of Italian seasoned ground pork, and three vine tomatoes cooked-down and deglazed several times with red wine. Then two cans of fire-roasted tomatoes and one of tomato sauce. Simmered for several hours with pesto, herbs Provence, curry, Tabasco, soy, balsamic vinegar, balsamic glaze, brown sugar, bay leaves, salt and pepper.

The wife doesn’t like ricotta cheese so I use cottage cheese and layer it together with grated cheddar and mozzarella. She also doesn’t care for capers or anchovy but sometimes I sneak them in anyway. Looks a bit runny in the pic because we jumped in right away. I’m not sure how long they really need to set-up but we’ve never been able to wait.
 
Had the munchies, so decided to prep from shrimp chips to snack on . . .

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Already finished off the smaller bowl. ;)

I also enjoy clam chowder but am too lazy to make it from scratch. So, I usually start w/a can of Progresso white clam chowder and add extra canned clams, cubed Yukon gold potatoes & cooked bacon plus tabasco & freshly ground pepper to take it up a notch. Yum! :)

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