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

Charlie isn't old yet. Just a little more dusty from not wanting to hop in the river by his house nekkid anymore.

Is that a white sauce? Flour/heavy cream?

Rosco, it's a bernaise sauce !

Mucho deliciousness with red meat.

https://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049

INGREDIENTS
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
PREPARATION
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

You can also buy it in jars (premade), or powdered in pouches in the gravy/jus section.

BBQ rubbed half a salmon fillet, hot CI pan & a maple, mustard, dill sauce.

Thanks I’ll be trying that

Look for these to try it out.


- (very close to homemade) find in the mustard section


- packet sauce / gravy section

If you make from scratch, use farm eggs & the best ingredients you can get your hands on, it makes a difference.

Tritip Santa Maria style....

Sides were lemon broccoli and modified caprese salad....

Lookin good GW,

Double double animal style, light well done fries and Neapolitan shake.

I tried Denny's braised white fish recipe last night. (I used Cod)

https://www.theherald-news.com/2019...ns-help-boost-white-fishs-taste/a1ligqh/

It was OK but I think I'll stick to frying em

I made a lemon herb rice concoction to go with it that was pretty good though.

https://www.tasteofhome.com/recipes/lemony-herbed-rice/

Played around with blackened Cod last night in anticipation of my photo debut here. Only soso eye appeal but delish .

I do however have a couple gallons of chili from the other day. Will not confirm or deny if beans were used.

Mmmmm.......that's my kind of grub.

Every year for Christmas Eve.

Swedish meatballs over small egg noodles and peas. Outstanding flavors.

https://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe-1916539

Tablespoon or two at end of sour cream in sauce. Not enough sauce for me so maybe add a little extra of all the liquids. Seemed short about one cup. And a little more flour not thick enough to my liking when hot.

Also Chopped Chives instead of parsley next time over top.

Although I use moose, that is pretty much the recipe I use after trying half a dozen others. It is a good one.

Of course, over here in Sweden we call them...... meatballs.

John

First cook on the new drum so it was pork butt @ 225 till the charcoal ran its course around the 5 hour mark which was fine with me. Foiled and tossed into oven at 275 till done.

Love this stuff . Try some.

https://www.richsriverdirtbbqrubandseasoning.com/

Baked local ham, boiled carrots and cheesey potatoes.

My son grilled a couple of prime beef tenderloins for my wife and I and a couple of NY strips for he and his girlfriend. All done to perfection at medium rare. Sauteed mushrooms and grilled zucchini wrapped a solid meal.

I dont think I have ever eaten tenderloin Ed.


How did he fix them? Salt and pepper and grill?

Mighty fine lookin meal.