Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Mongolian Lamb
Adapted from Lynsey Lou's Mongolian Beef

2 ts vegetable oil
1 tbs fresh minced ginger
3 cloves garlic, crushed
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar
Vegetable oil, for frying (about 2 cups)
500g lamb steaks
1/4 cup corn flour
1 large red onion, thinly sliced
2 green shallots, sliced finely

To make the sauce, heat the oil in a medium saucepan over medium-low heat. Add the ginger and garlic to the pan, give it a quick stir then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar, stir to dissolve, and then bring the sauce to the boil until it thickens and reduces, approx 5 minutes. Remove sauce from the heat and set aside.

To prepare the lamb, slice it thinly on the diagonal into ½ cm thick pieces. Tilting the blade of your knife to about 45 degrees will give wider cuts. Dust the pieces in corn flour then leave to rest for a few minutes so it sticks to the meat.

Heat 2 cups of oil in a wok or large deep fry pan until it's hot but not smoking (a wooden spoon dipped in the oil should start to bubble straight away).Carefully add the lamb in 2 or 3 batches to the hot oil and fry for two minutes, or until it just begins to darken on the edges. It doesn’t need to be cooked through at this stage. Stir the meat around a little so that it cooks evenly then remove with a large slotted spoon and drain on paper towel. Repeat with remaining batches of lamb. Tip the hot oil into a heatproof jug then return the pan to the stove over medium heat.

Add the red onion and shallots (reserving a small handful of the shallots for garnish) and sauté for a few minutes until it becomes soft and translucent. Add the beef and the sauce and cook, stirring for another few minutes until it is well combined and the sauce has thickened.

Remove the lamb and onions (leaving excess sauce behind as it is very rich) and serve with plenty of steamed rice and a sprinkle of shallots over the top. Serves 4-6.

http://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/9811086/1

Sunofab!tch !

I even commented !!

Tonight, the Lord willing, supper will be French Canadian Pea soup, and assorted fingers sandwiches, ham salad and egg salad. For some odd reason my kids love finger sandwiches, even as adults, and think it is to quote "Kick Ass Cool" when they are served. It works for me because leftovers are a great convenience

You lost me at pea

For me, ham (bone) & split pea soup is as homely & comforting as it gets.

Absolutely

Very simple, a ham bone with a good amount of meat still clinging to it, two whole carrots, one whole onion, I used two large bay leaves, a tweak of thyme, a tweak of celery seed, some black pepper, covered it with water. Simmered for two hours, now the kitchen smells like heaven. Time to put the peas in, and wait patiently, will add salt later depending on how much salt the ham gave up. So delicious, and comforting as you say, and comfort is a rare thing in this world.

Happy Eating !

Looking for the salivating smiley thingy !







Either would work, I guess.

Green peas, yellow peas, dry, split?

I buy the odd can of Habitant, and enjoy it.



When I make the soup, I use a bit less salt, and lard!

Ed, from your description earlier and that pic, that is a meal fit for a (Mexican) king.

You probably wouldn't want Sean and I hanging around the serving table, given those victuals.

Tonight, grilled ham, and cheese, on the wife's homemade white bread made with cracked rye, and pineapple on the side.

Elk burgers infused with garlic and mozzarella.....

Homemade guacamole infused with red onion, cilantro, and diced tomatoes with homemade corn chips. We have this guacamole about 2-3 times a week...

egg beaters, a freshly butchered hog sausage, whole wheat toast, pumpkin butter, a 4 girl scout cookies.

i know im a heathen

Veal stuffed peppers

Delicious !

https://caramelisedblog.wordpress.c...on-ramsays-ultimate-cookery-course-take/

Pork and prawn balls in aromatic broth (adapted from Gordon Ramsay’s Ultimate Cookery Course)

Ingredients

For the balls
◦100g raw prawns, peeled, deveined and finely chopped until almost minced
◦250g minced pork
◦1½ tbsp finely chopped chives
◦1.5cm piece of fresh root ginger, peeled and diced
◦Enough sunflower sun for pan frying the balls
◦2 big handfuls of spinach
◦Sea salt and freshly ground black pepper
◦1 spring onion, trimmed and finely sliced, to garnish

For the aromatic broth
◦1L stock, home-made or from stock cubes
◦1 lemon grass stalk
◦2 whole star anise
◦2 teaspoon oyster sauce
◦2 teaspoon soy sauce
◦2cm piece of fresh root ginger, peeled and cut into matchsticks

Instructions

Place the minced shrimps in a bowl with the pork, chives and ginger. Season with a good pinch of salt and pepper and mix until the ingredients are well combined and sticking together. Roll the mixture into small balls about the size of a golf ball. Transfer to a plate, cover and chill until needed.

Meanwhile, get started on the broth. Heat the stock in a saucepan, add the other ingredients and mix well. Bring to the boil, lower the heat and gently simmer for 10 minutes to infuse, then taste and adjust the seasoning as necessary.

Heat a heavy-based frying pan over a medium heat and add a dash of oil. Fry the pork and prawn balls, turning frequently, for 6–7 minutes until golden brown all over. Transfer into the gently simmering pan of broth and leave to cook for 5 minutes until the balls are cooked through. Add the spinach and cook for 1 minute until just wilted.

Taste the dish and adjust the seasoning if necessary. Serve garnished with spring onions

I had a crusty roll with grilled chicken breast, cucumber slices, and lettuce, with sweet chili sauce, and grape juice. Just in that kind of mood.

A hoser classic...used to get it all the time during temp exile. Unique, but a far cry from homemade.

Tonight, Salisbury steak, pomme de terre le DeWalt, roasted asparagus with mozzarella, and gravy, of course.

Given it was 86 here today it was grilled burgers, twice baked potatoes and a simple, yet proper salad. It was good, as always.

For some reason I had a Hawaiian hankering so tonight was huli huli chicken, Hawaiian pasta salad and steamed rice.

Watching the sun go down on the waters of Turnagain arm with the Mount Spur in the distance while tending the grill didn't suck too much.