Salmon with spinach dip (pre made but delicious) roasted tomatoes, baguette, squash with zucchini onions and mushrooms

 

 

My buddy came over for the UT game like usual but since he recently got a job he brought over some steaks. I ran out of foil so i used cedar wraps for the corn and just cut a slit in the potatoes, covered them with oil and threw them on the grill.

 

I made marinated rib-eyes, steamed broccoli and red beans and rice on Friday. Took so long I forgot to take a picture but they were AMAZING

 

Live from my kitchen

 

 

you made the famous "bread-meat-bacon-sauce" loaf???


Awe. Some.

 

it was good, the bacon even came out nice.

 

Is the meat in the middle meatloaf mix?

 

Myxo, I may have to try that.

Never seen someone use bread before. Does it make a nice crust? Does it stick to the bottom?

 

Did some beef wellington the other day. Turned out well.

 

So I had deer hot sausage and meat balls in my freezer, and spaghetti and sauce in the cabinet, so I decided to make spaghetti. So I got a red pepper, green pepper, red onion, and garlic, and went to town making my sauce. Added oregano, black pepper and basil to the sauce as well.

First, I started thawing the meatballs on low heat, and defrosted the deer hot sausage.


Next, sweated all the veggies and garlic.


Then I chopped up the deer hot sausage


Combined everything in the sauce pot


After adding the spices, I added the sauce, and simmered the everything for about 40 minutes. and voila, not the prettiest picture, but you get the idea.

 

That looks great

 

not sure why the pics flipped, they look right on my photobucket page

 

Deer snausage

 

 

Still gotta figure out something to do with the deer kielbasa

 

https://acurazine.com/forums/ramblings-12/what-did-we-get-stuck-our-rectums-year-902247/

 

 

On the serious side, you could just make up a simple wild rice and sausage dish with something like mushroom sauce to give it a bit more flavor.

I love stuff like that in the winter.

 

Not a bad idea, I was thinking of grilling it up with some onions or something, IDK

 

Ack!! That looks great!

 

Made homemade pasta last night.

OMG, so good.

Did a light ('easy' heavy cream) alfredo sauce with wine/garlic/cream/S+P. Tossed in some lightly sauteed chicken/squash/peas/broccoli.

 

Those looks like egg noodles...

Although I guess 'alfredo' isn't Italian anyway...

Edit: Looks damn good though!

 

The pasta maker can do either spaghetti or fettuccine. I like fettuccine, so we used that one. There is a bit of color cast in the pics that makes the noodles look a little more yellow than they really are. We froze half of the pasta and ate the other half.

 

 

 

Show off

 

I've got a lot of left over sliced peppers from our New Years party. And some mild Italian sausage in the freezer.

Anyone good at making peppers, onions, and sausage that has some tips? Beer? Red wine? Grill first?

 

Chad, my favorite is, saute up the peppers and onions, and for the last couple mins, throw in some marsala wine, saute that in for flavor and then serve. Really enhances the flavors, I like to throw the sausages in at the end too to combine more of the flavors

 

 

Sounds like you have a possible great pasta dish in the making.


Take some evoo and throw in the sausage pepper and onions cook them until done put over your favorite pasta some fresh parmesan and fresh Italian bread and your set.

 

If only I would have thought of that

 

Thanks for the tips. It was a success. I ABSOLUTELY loved it. My wife isn't a huge sausage person but she said it was good. The first night we had it on hoagies. The leftovers I sliced the peppers into "coins" and served over angel hair. Both good although I preferred the sandwich with some spicy brown mustard.

I poked the sausages with a fork all over and browned in a cast iron. Then removed and tossed in the peppers and onions to saute in the left over sausage fat and evoo. Then a minute before I added the liquids I added three whole crushed garlic cloves. Then I added 2 parts Marsala wine, 1 part chicken stock, and 1 part beef stock. I added the sausage back in and let the liquids reduce by about half. I removed the garlic before serving.

The taste was perfect. Kind of like a pepper relish. However I added too much liquid and the time it took to reduce down got the peppers and onions a little too soft for my taste. Still amazing though.

 

Glad to hear you were able to put the Marsala trick to use

 

That works also.

 

Made a few things over the last month or so....Mango salsa on salmon. Used a cedar wrap on the grill to cook the salmon and the mango salsa i made from scratch.

I got some new knives for Christmas from the SIL so I've been trying to chop anything and everything. To satisfy that the wife and i made some potato soup. Chopped potatoes, onion, bacon, garlic, corn, seasonings and a lot of half and half.

Bacon, Hatch chili crusted tilapia, romaine, spinach and parmesan cheese

 

^

 

Chad that looks amazing, and Beezle that looks amazing also. Gettin hungry...again...

 

Sorry I missed your post, It soaks up the fat from the meat, but we end up eating it all anyway. lol