Tonight: Oliva verde Siciliana with breaded chicken & cauliflower. Served with Pinot Grigio. Pipe selection will be Mac Baren Virginia flake. Dinner prep. Fresh herbs from the garden with lemon, stuffed olives and fresh ground salt and pepper with house grown sun-dried tomatoes. The jar contains fresh grades Parmesan and pickerino Romano cheese. the red plastic lids fit perfectly on a mason jar!
Breaded chicken and red pepper cauliflower Fresh linguine with the sauce
Not as fancy as @Londy3, Tonight, it was Sautéed Poblano & Yellow Hungarian peppers, mushroom stems and green onions in basil & sun dried tomato olive oil with salt, fresh ground black pepper and “Alpine Touch. Sautéed in the pan liquor, Mushroom Caps with butter, tarragon and soy sauce, salt, fresh ground black pepper and “Alpine Touch”. Thin cut pork chops pan fried in the pan liquor to a golden brown with some salt, fresh ground black pepper and, you guessed it “Alpine Touch”. Instant mashed potatoes, yes I said instant, I love them and they are quick and handy, made with some parsley flakes, a touch of garlic, salt, fresh ground black pepper, and, yep, “Alpine Touch” with the remaining pan liquor/chop drippings poured over the top. A little color added with some fresh tomato and green pepper. To drink, soda water on ice.
My after dinner pipe is my 4th Gen F,F& F poker loaded with C&D “Espresso”. It was pre-loaded and capped from Friday night. I didn’t get to smoke it after I packed it Friday night.
They have Chili-Lime, Prairie Fire, and a Hickory? Smoke versions that are pretty good on some things too. The original is good on popcorn (unless it is already salted), roast beef, potato soup, salad, cottage cheese, grilled egg and grilled cheese sandwiches, leftover refrigerator cold McDonald’s fry's, raw potatoes….on and on😬
I made grilled skirt steak with a Au Poivre Sauce (my own recipe) for the wife tonight and I would like to share a picture but many times when I, cooking I am just in the moment and don't think about it.
I will however share my recipe
Au Poivre Sauce ala Mapletop
·
2-3
tablespoon unsalted butter (optional) substitute rendered beef fat for half the
half the butter
·
3-4
shallots, chopped fine (1/4 -1/3 cup)
·
1
1/2 tablespoons crushed Black Pepper (course in the herb grinder)
·
4
oz of brandy or Cognac
·
1/2
cup low--sodium beef broth (can substitute chicken broth)
·
3/4
-1 cup Heavy Whipping Cream
·
1
tablespoon plus 1 teaspoon Flour
·
Salt
·
½
teaspoon of fresh Ground Thyme
·
(Optional)
8 oz mushrooms
Render beef fat
slowly in a sauté pan till you have 1 – 1-1/2
Tbs in pan and heat over medium heat, add butter or just use 2-3 Tbs of
butter in lieu of the beef fat.
Add shallots and sauté
after 1-2 minutes, add the black pepper,
and thyme and the flour, mixing well. Finish cooking mixture till shallots are translucent
and starting to brown a little.
If using mushrooms (Precooked
till just rendered) add them and any liquid to the mixture in the pan and stir
in.
Add the Brandy and
cook off the alcohol or just flambe it, once it is slightly reduced add the
beef broth and continue to reduce the mixture.
As you mix in the
initial cream taste the mixture and add salt as necessary
As the mixture in
the pan starts to thicken start adding the Heavy Cream, using at least ½ cup
and cook the mixture to the consistency of thin gravy or thicker as you see
fit.
@RockyMountainBriar The middle layer is a coconut marshmallow cream with maraschino cherry halves. The top layer has the same coconut topping with maraschino cherry and that's covered with the chocolate.
@Londy3; Man that looks so good. With my Diabetic Diet, I'm limited on that I can eat and how much for that matter. I have given some thought to printing off some of your photos and eating the paper copy. Any idea how many Carbs in printer paper?
Comments
Your killing me Brother!
After, more wine with some Peter Stokkebye Luxury English
You're still killing me, Brother.
Oliva verde Siciliana with breaded chicken & cauliflower. Served with Pinot Grigio. Pipe selection will be Mac Baren Virginia flake.
Dinner prep. Fresh herbs from the garden with lemon, stuffed olives and fresh ground salt and pepper with house grown sun-dried tomatoes. The jar contains fresh grades Parmesan and pickerino Romano cheese. the red plastic lids fit perfectly on a mason jar!
Breaded chicken and red pepper cauliflower
Fresh linguine with the sauce
Mmmm, green olives….Eww cauliflower😖
🙂
Tonight, it was Sautéed Poblano & Yellow Hungarian peppers, mushroom stems and green onions in basil & sun dried tomato olive oil with salt, fresh ground black pepper and “Alpine Touch. Sautéed in the pan liquor, Mushroom Caps with butter, tarragon and soy sauce, salt, fresh ground black pepper and “Alpine Touch”. Thin cut pork chops pan fried in the pan liquor to a golden brown with some salt, fresh ground black pepper and, you guessed it “Alpine Touch”. Instant mashed potatoes, yes I said instant, I love them and they are quick and handy, made with some parsley flakes, a touch of garlic, salt, fresh ground black pepper, and, yep, “Alpine Touch” with the remaining pan liquor/chop drippings poured over the top. A little color added with some fresh tomato and green pepper. To drink, soda water on ice.
Looks tasty. Is this the MSG Alpine you speak of? 😁
Are you and @Londy3 conspiring to kill me?
Oh yea, love me some msg!
They have Chili-Lime, Prairie Fire, and a Hickory? Smoke versions that are pretty good on some things too. The original is good on popcorn (unless it is already salted), roast beef, potato soup, salad, cottage cheese, grilled egg and grilled cheese sandwiches, leftover refrigerator cold McDonald’s fry's, raw potatoes….on and on😬
Charcuterie board tonight
You should be a chef!
Well, do we really know? It looks good in pictures, and the descriptions sound tasty…..but🤔. I think I would have to sample some first😬
I would rather give our Brother the benefit of the doubt. It has to be deelish.
· 2-3 tablespoon unsalted butter (optional) substitute rendered beef fat for half the half the butter
· 3-4 shallots, chopped fine (1/4 -1/3 cup)
· 1 1/2 tablespoons crushed Black Pepper (course in the herb grinder)
· 4 oz of brandy or Cognac
· 1/2 cup low--sodium beef broth (can substitute chicken broth)
· 3/4 -1 cup Heavy Whipping Cream
· 1 tablespoon plus 1 teaspoon Flour
· Salt
· ½ teaspoon of fresh Ground Thyme
· (Optional) 8 oz mushrooms
Render beef fat slowly in a sauté pan till you have 1 – 1-1/2 Tbs in pan and heat over medium heat, add butter or just use 2-3 Tbs of butter in lieu of the beef fat.
Add shallots and sauté after 1-2 minutes, add the black pepper, and thyme and the flour, mixing well. Finish cooking mixture till shallots are translucent and starting to brown a little.
If using mushrooms (Precooked till just rendered) add them and any liquid to the mixture in the pan and stir in.
Add the Brandy and cook off the alcohol or just flambe it, once it is slightly reduced add the beef broth and continue to reduce the mixture.
As you mix in the initial cream taste the mixture and add salt as necessary
As the mixture in the pan starts to thicken start adding the Heavy Cream, using at least ½ cup and cook the mixture to the consistency of thin gravy or thicker as you see fit.
Come to NC, I'd be happy to have you 😁
Sounds good. Thanks for sharing!
That’s a-lotta chocolate. What is the white layer, coconut?
Ooooooo
The middle layer is a coconut marshmallow cream with maraschino cherry halves. The top layer has the same coconut topping with maraschino cherry and that's covered with the chocolate.
Man that looks so good. With my Diabetic Diet, I'm limited on that I can eat and how much for that matter. I have given some thought to printing off some of your photos and eating the paper copy. Any idea how many Carbs in printer paper?
Yeah, you'd be better off eating the paper 😆
You had me at coconut, but lost me with marshmallow cream😖
I think I had a tooth loosen up just thinking about marshmallow cream🙂
The marshmallow creme isn't that sticky. It's close to the consistency of the coconut in a Mounds or Almond Joy bar.
Ok, that sounds better, I love Almond Joy, Milk Chocolate Mounds even better (I don’t think they make them anymore though).
OMG! The print paper photo of this quiche didn't taste as good as I thought. Keep trying!