food SnF's Feastival!
- Thread starter SmokenFire
- Start date
Ricotta & Spicy Italian Sausage Lasagna Rolls
The assembly:
Covered with mozzarella getting all happy in the oven:
Plated with a bit of alfredo for good measure:
Yeah.
The assembly:
Covered with mozzarella getting all happy in the oven:
Plated with a bit of alfredo for good measure:
Yeah.
Now take it, stuff it inside a roasted poblano, and "relleno" that bastard with sauce and cheese lol!
The wife made a rump roast last night. Plated with a mushroom bordelaise, some roasted potatoes & carrots and some sauteed kale on the side for good measure.
A close up:
Roast was cooked using a new method we followed from Cook's Illustrated. Pulled at 122 internal, rested for 15 minutes. Very tender with a nice crust. I added a bit of spicy horseradish and a nice glass of red. A perfect meal for this time of year.
A close up:
Roast was cooked using a new method we followed from Cook's Illustrated. Pulled at 122 internal, rested for 15 minutes. Very tender with a nice crust. I added a bit of spicy horseradish and a nice glass of red. A perfect meal for this time of year.
Good lawd pass the mashed potatoes and I am so down!
Walchit said:
Nah I like roasted taters AND mashed lol!
Got the chance to (not really) work from home yesterday and the cold is really coming in so I wanted to do a dinner that would cook for hours. Settled on a conchinta pibil type cook for a pork loin roast we had in the freezer. Basically just pork roast braised in citrus with chiles, garlic, tomatillo and spices.
Here it is chopped and put back in the sauce:
Plated with a bit of cheese, some onions pickled in lime juice and fermented jalapenos:
Closeup:
Here it is chopped and put back in the sauce:
Plated with a bit of cheese, some onions pickled in lime juice and fermented jalapenos:
Closeup:
Looks a bit like pork chile verde, very nice!
SmokenFire said:The wife made a rump roast last night. Plated with a mushroom bordelaise, some roasted potatoes & carrots and some sauteed kale on the side for good measure.
A close up:
Roast was cooked using a new method we followed from Cook's Illustrated. Pulled at 122 internal, rested for 15 minutes. Very tender with a nice crust. I added a bit of spicy horseradish and a nice glass of red. A perfect meal for this time of year.
I wish my wife could cook like this, I get a pork roast cooked to 220. So dry it absorbs all the gravy. We got a Rump Roast in the freezer she plans on making. I sent her this pic. I'm not feeling overly optimistic from her response
Made some potato, onion and rocoto latkes a few days back for some brunch. Topped with a bit of parm and garnished here with some pickled green beans and horseradish sour cream.
Deviled eggs with bacon, chive, orange habs and homemade mustard from the same meal.
Deviled eggs with bacon, chive, orange habs and homemade mustard from the same meal.
Awesome! I was about to say, it's brunch those beans better be pickled! Before I read it. 
wild caught walleye. pan fried w homemade coleslaw, tots and spicy tartar
