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Evening all, Dinner (supper for those of you who prefer it that way  ) time is upon us...here is my menu. Thin patty grass fed cheeseburger with preferred toppings. Spiced up pinto beans. And a salad with pickled beets, feta cheese, topped with a beat juice, balsamic, and olive oil dressing. What is/was on your table? Enjoy!
Last edited by Jcubed; 10/07/15.
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Stuffed cheese burgers and potato chips. Washed down with Negra Modelo.
Quick and easy.
Sean
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Campfire Ranger
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What is/was on your table? Hash made from left over roast beef, and home grown tomato's. I always cook a big roast because I like hash better than the roast. This particular roast I cooked on the grill and it turned out great. I made a rub using salt, paprika, black pepper, onion powder, and garlic powder, rubbed it on and let it set in the ice box (fridge) for a few hours, in a throw away aluminum pan. I buy these half sheet pans at Sams with lids. I then got the grill hot and scorched all sides of the roast and then put it back in the pan, with the lid on, turned off all but one burner and put the roast as far away from the heat as I could get it. I did not put any veggies in as I normally do, because this one was for roast beef sandwiches and hash. It turned out really well. miles
Look out for number 1, don't step in number 2.
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Campfire 'Bwana
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Sounds good. Meatloaf and garden green beans and potatoes drizzled with garlic softened in olive oil here.
Conduct is the best proof of character.
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Ed,
Sounds great!
Tonights is a one pot spaghetti pasta with garlic, milk, chicken stock, spaghetti, parmesan, and a touch of parsley.
Quick and easy, with little clean up!
Enjoy!
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Tonight was braised oxtail with leeks. Served over a 50/50 mashed potato and turnips with horseradish. Glass of red wine to wash it down.
Sean
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I love oxtail when cooked right. Have you posted the recipe here?
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At some point yes.
Five pounds oxtail, season with thyme and sage,s-p. Brown in a large Dutch oven, set aside. Chop the whites of two leeks, three carrots, four celery, two yellow onions, and as much garlic as you like (5 today). Soak some dried porcini mushrooms in boiling water, 20-30 minutes. Sweat veggies in d.o. and scrape up the fond, about 15 minutes. Add two cups each red wine and beef stock. Add mushrooms and tails back to the pot and bring to a boil. Place in 275-300 degree oven till tender. (3-5 hours). Remove meat, put back on stove, add two tblsps spicy brown mustard and reduce sauce. Serve over mashed potatoes, turnips, egg noodles, polenta, or risotto.
Laptop is on the fritz so no pics here. Dan or Sam can vouch for the ones I posted to FB.
Sean
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Campfire 'Bwana
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Sean, that sounds awesome! Wish you had some pics. Did you take them with your phone or camera?
I'd be happy to post them for you if you can get them to me. I know posting pics here on the Fire is a pita for me when trying to do it using my phone.
Last edited by local_dirt; 10/12/15.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Does sound delicious, thanks for taking the time to post up the recipe!
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Pics with phone. Easy to share to Facebook, but not PhotoShop and back here. If Sam or Dan can/want to copy from FB that would be great. Or pm me your phone and I will shoot them to you.
Sean
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I haven't had an ox tail in years.
Love it in soup but that braise sounds flat out fantastic.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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ox tail braised, slow cooked is fantastic. makes a great stew too
tonite veggie nite
local delicata squash cut up, sauted onions, cumin, butter, sriracha, curry. peanut sauce cooked down and served over jasmine rice
served with a local ipa
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Campfire Ranger
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At some point yes.
thanks for sharing
local Mexican meat market has oxtail at great prices
Five pounds oxtail, season with thyme and sage,s-p. Brown in a large Dutch oven, set aside. Chop the whites of two leeks, three carrots, four celery, two yellow onions, and as much garlic as you like (5 today). Soak some dried porcini mushrooms in boiling water, 20-30 minutes. Sweat veggies in d.o. and scrape up the fond, about 15 minutes. Add two cups each red wine and beef stock. Add mushrooms and tails back to the pot and bring to a boil. Place in 275-300 degree oven till tender. (3-5 hours). Remove meat, put back on stove, add two tblsps spicy brown mustard and reduce sauce. Serve over mashed potatoes, turnips, egg noodles, polenta, or risotto.
Laptop is on the fritz so no pics here. Dan or Sam can vouch for the ones I posted to FB.
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I haven't had an ox tail in years.
Love it in soup but that braise sounds flat out fantastic. Works good with short ribs too. If you have the time, let it sit overnight before the reduction and remove the congealed fat. Or you can just skim it the best you can.
Sean
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Campfire 'Bwana
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Beer can chicken, mashed potatoes and green peas last night. Shrimp, scallops, sausage in a spicy cream sauce over pasta tonight.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Rib eye, red peppers, and 'shrooms tonight. Gin and cran now.
Sean
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