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

Chicken breast, cut up and cooked. Carrots, celery, cauliflower, onion, chopped up and cooked. Throw in some frozen peas when pretty much cooked. White sauce with chicken broth, butter, and flour, and cream of chicken soup. Mix it all together in a 9X12 glass dish. Top with whomp biscuits cut into 1/4 pieces. Oven until biscuit pieces are done.

Corn chowder, my first attempt.

Just put a 6 pond pork butt on the smoker. Rubbed with https://www.richsriverdirtbbqrubandseasoning.com

And a peach pie.

Salad and dinner rolls too.

That sounds and looks good.

Grilling burgers (beef chuck) tonight with a roasted Anaheim chile on top and a slice of Tillamook pepper jack cheese on that served with canned charro beans. Starter is bacon wrapped, cream cheese stuffed jalapenos.

Asian cabbage salad, celery and carrot sticks.

Wife trying to kill me with ruffage.

Oh i get a little dipping sauce for the veggie sticks.

Thanks, Jim. They're just down home West Virginia husband & wife folk that went into the BBQ rub business. Actually stopped using other commercially available rubs. They're that good.

Mole chicken breast cut up and served over basmati rice. My wife got some of the beans she made the other night mixed in with hers. I'm going out to visit with folks, so I prudently left the beans off mine. And we each had a flour tortilla.

Nothing exciting tonight, just "staple" food.

Might have a hunk of cornbread when I get home, or maybe a piece of chocolate cake when I get home.

Geno

I bought a new set of soup a while back so I made some French Onion Soup tonight.

Couldn't find any of that fancy cheese but the recipe said you could substitute Swiss so I did.

No pix....my camera's being a bitch.

How'd you like it?

Nothing to get excited about Jim but it was edible.

A better use of the ingredients might have been some onion gravy for Bangers and Mash.

Here's the recipe I used....there really isn't much to it.

https://pinchandswirl.com/french-onion-soup/

PS....I had white wine on hand but I've never bought Cognac in my life and wasn't going to start now.

As promised;





By the way, those lil Thai chilli peppers are hot !

Paul, that soup looks fantastic.

You have a pic of those peppers? Over the years the plants they sell down here as "Thai peppers" have changed. The ones I seem to get now look more like a chile de arbol than what I knew as a Thai pepper.

25 years or so ago I grew some that were only slightly bigger than a chiltepin or chile pequin. They were approaching habanero in heat level with less of a fruity flavor. I was in college then and gave some to a young (and foolish) classmate who said he liked hot stuff. Came in one day and asked what I had given him, he made a skillet of stir fry and he said he loved it but could barely stand the heat. I asked how many he put in, he answered "5, and a few of the other peppers you gave me". I had to reply I only put 2-3 in a skillet size dinner and if there are other peppers in there they are only mild ones like bell or Anaheim. I'd love to get some little tiny Thai peppers again, this time I'd be smart and save the seeds.

Thanks for "sharing" that soup with us.

Geno

'bout like this;





Put 2 only in the soup, no seeds or membranes either !

I think the label put 'em right below Hab's !

Don't wipe your eyes, after seeding either !

Doh !

I'll get a real picture tonight.

Going again, substituting shrimp for the chicken tender chunks.

100,000 Scoville Units.

Pizza from the little local crossroads market

deer roast, jaccard it and Allegro marinade over night, put in crock pot this morning with an onion, sliced carrots, and about half quart of wild wishi mushrooms. Turned out to be the best deer roast "ive" made. Ate it with mashed potatoes and a dash or two of LA hot sauce. Now I'm working on the muscadine wine.

The local grocer had some Wieners made by my favorite Pork Purveyor on sale so it beanie weenie with canned beans tonight. What can I say?

Boiled a couple of smoked ham hocks off the bone last night, cooked them with beans tonight and added biscuits. Simple poor folk food. Had pork belly and foo at a coworkers house this past weekend for the Asian new year, pretty tasty and sporty.