Cajungal
Staff member
That looks delicious.
It's not dinner, but I baked a peach crumble pie in honor of pi day. I had never made a peach pie before and kind of tweaked the filling with some cinnamon, ginger, and a splash of vanilla. Other than the bottom crust being soggy and slightly undercooked it turned out pretty good. I think next time I'll bake the crust for a little while first.
When I was a kid, my parents weren't that well off. We would occasionally have a "smorgasbord" for dinner. Really, it was just cheese, crackers, and cold cuts. But we thought it was fun and awesome. (This was back before you could buy snack trays from the grocery store, and the cheese was, as often as not, free government cheese.)
I decided to resurrect the tradition tonight. My son was tickled pink by the idea...plus, we learned he loved the shit out of pepperoncinis!
(Really, this belongs in the now-defunct ghetto dinner thread...heh)
I decided to resurrect the tradition tonight. My son was tickled pink by the idea...plus, we learned he loved the shit out of pepperoncinis!
(Really, this belongs in the now-defunct ghetto dinner thread...heh)
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Is that limoncello in the shot glass?
not homemade..but delicious
http://ijcanns.com/
starter: fried oysters. They had just the right amount of breading (meaning, barely any), and were hot throughout, but not overcooked. So good, we ordered another.
Her: pinot noir, filet mignon, with a good amount of char on the outside, but bloody on the inside.
Me: dry martini (gin, not vodka, of course), grilled pork chops with a port and cranberry reduction. I think this had a bit of anchovy paste or fish sauce in it, giving it an awesome savory kick. Fruit reductions can be a big cloying or sweet, but this was anything but.
We both had garlic mashed potatoes and roast veg. It was pretty awesome.
http://ijcanns.com/
starter: fried oysters. They had just the right amount of breading (meaning, barely any), and were hot throughout, but not overcooked. So good, we ordered another.
Her: pinot noir, filet mignon, with a good amount of char on the outside, but bloody on the inside.
Me: dry martini (gin, not vodka, of course), grilled pork chops with a port and cranberry reduction. I think this had a bit of anchovy paste or fish sauce in it, giving it an awesome savory kick. Fruit reductions can be a big cloying or sweet, but this was anything but.
We both had garlic mashed potatoes and roast veg. It was pretty awesome.
With mushrooms, and cale, and cheese on top, MMM good.
I haven't visited this thread in a while.I had a cooking party on Saturday with my coworkers! This is what we made...
White bean spinach dip...
Sweet potato hand pies
Peanut butter black bottom upside down pie
Asian lettuce wraps (Chicken and Vegan)
This one looks bad, because it had been really picked over before we got a picture. This was seared prosciutto with havarti and apple slices.
Spicy chickpea burgers
Focaccia
Stuffed 'bellas that become...
Bellingtons! (Portobello wellingtons)
And beef wellington bites for the carnivores!
This post made me turgid.
I meant it in the most complimentary way possible, I just about drooled on my phone.
Our poor-folk dinner was S.O.S. or chipped-beef. Dried-beef with gravy served on toast. Of course, we always had beans and cornbread every week. I love beans and cornbread. Now, we use smoked turkey wing/leg instead ham hocks, and we put serranos in the cornbread.
I love S.O.S. Nobody else in my family does 
Ours was creamed tuna on toast, or creamed eggs on toast. I really miss that food. And sadly, while I have 3 dozen eggs at home right now, I'm off bread until I can get my blood glucose within tolerance.
I feel your pain. I'm not much of a fan of SOS, but talking about foods from when I was a kid makes me want tuna noodle casserole. No one in this house would touch it but me. Ditto for anything with mushrooms (though Noah might give it a shot) or olives.I love S.O.S. Nobody else in my family does
I can't live without mushrooms in my life.
When my daughter in law lived here, she claimed to hate mushrooms. I'd just chop them small and not tell her. She never noticed
Oh yeah. Sauté some chicken livers and mushrooms in butter, serve that over pasta, MmmmMMmmmmmmMmmm...
--Patrick
I still don't really care for big chunks of mushrooms, but I cook with minced shrooms all the time. I have also gained respect for black olives as an adult. I still don't like green olives or their European briny friends.
Meat Loaf with mushrooms, motzorella, and fresh squeezed orange juice! Damn good.