What's For Dinner Tonight?

Don Gin and Ton said:
recipe sounds grand till you hit, enough chicken stock to sit the meatballs in?!?!? wtf
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The meatballs are oven cooked sat in chicken stock. So during the cooking process they stay moist but take on lots of flavour. You then remove from the stock to serve. When I cook meatballs I just brown, if I can be bothered, and then do the same, but in tomatoes sauce. Take the parts if the recipe you like and then adapt to your liking :-)

I've something better than a jar of capers for tonight, gave up and froze the meatballs, I have cured pork sausages, polish kabanos, Jarlsberg, but the highlight of the meal, one of my fav things in the world, a jar or pickled cockles :-)
 
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Chicken salad from Chipotle w/ black beans, hot salsa, peppers, onions, cheese and sour cream. And an IPA by Great Divide Brewing Co.
 
Baked Halibut and left-over moose backstrap for me and the Mrs.
I should try to figure out a side, but I'm very much a main course dude. ;-)
 
got realy baked,went to the chinese all you can eat buffet! ate shrimp. steak,crablegs,chickenm,peking duck,salad,tacos then saw they had fresh sushi! then ate pie! omg im not gonna eat for a week. burp...
 
cancer survivor said:
got realy baked,went to the chinese all you can eat buffet! ate shrimp. steak,crablegs,chickenm,peking duck,salad,tacos then saw they had fresh sushi! then ate pie! omg im not gonna eat for a week. burp...
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If any restaurant around here offered Peking duck I would eat there seven days a week. yumm!!
 
spanish beef stew in the crockpot for tea. snow bleaching down outside. love the winter warmer dishes i do.


@TTT pickled cockles :spew: :spew: :spew: the very thought makes me feel ill. they look like a tiny version of the inside of daleks.
 
Moose roast with potatoes, onions and carrots.
Scratch gravy w/ yorkshire pudding.

Pudding turned out much better this go-round.
 
drolove said:
deer roast in the crock pot all day with carrots and potatoes
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Yeah baby, that's how I did it.
Chunked a big fat Vidalia w/ some water, spices & meat. Cooked for 5 hours, the last one I threw in a half dozen potatoes & carrots.
Drippings for the Yorkshire pudding & ho-made gravy.
(Ok, so I made the gravy) Damn good vittles.
 
Despite the number of bookings, gotta love December in a kitchen! We do banquet style chrmistmas food. Send out big ass platters of chicken liver pate, quail, smoked salmon, for main there is roast turkey, roast pork, sea bass, roast duck breast, then puddings after that. Basicak,y means that you end up with platters full of food coming back to the kitchen due to portion sizes, spent the evening eating roast meats, for about two straight hours :-)
 
None of that takes my fancy other than the outside layer of the ham. But then again I am thinking of a whole leg of ham glazed. I just love that sticky honey coasted clove infused outer layer, the rest is just ham.
 
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