What are you cooking for dinner this weekend?

[Too Tall]

Sorry for your loss Guy. Gumbo seems right, looks amazing.
RW The dinnerware is outtasight.

I got bored waiting for guests to arrive and make something for them to nibble (candied/salted pecans and walnuts). Also, there is never a bad time to make use of Grandmom Rosie's beautiful glass dishes.

pecan.jpg

[guido]

Thanks Josh. She lived a wonderful 92 years on her own terms. Her end was peaceful. Still changed the tone of the day...

[dgaddis]

We've been traveling all weekend, so no cooking for me. But I did bake a loaf of bread to take to a family get together. Sourdough with just a bit of rye flour. 30something hour cold ferment in the fridge. Didn't bake it too dark as not everyone enjoys crusty bread.

Pre-score, post wetting the top surface. Gave it a shallow score along both long edges, hoping it would open up and give me an ear on each side.


GREAT SUCCESS!

[Too Tall]

You are getting good at this D.G.

[dgaddis]

Finally home after four days on the road. Made a decidedly not Thanksgiving dinner. Steamed veggies, roasted sweet potatoes, and petite tender. Nice change after so many casseroles and whatnot.

Nailed the beef, somewhat redeeming myself for overcooking some steaks last week.

[Too Tall]

Nicely done D.G.

[rwsaunders]

Nothing like Mrs. RW's homemade tomatoe soup with sourdough croutons following a long afternoon raking leaves...I mean really long.

[dgaddis]

Last week I bought a big ass butternut squash, 4.25lbs. I cubed up the whole thing and we made some rissoto with it, which we (the wife and I) ate on for three different meals (main course for two, as a side for another), and we still had a gallon ziplock bag nearly full of cubes. Yesterday I ran across the biggest one I've ever seen, somewhere (I had to hold it on the scale so it wouldn't roll off) over 6lbs!



I didn't buy it. We still have plenty of the 4.25lbs one. Some of which we roasted last night, seasoned it with Dizzy Pig's Pineapple Head rub, a great rub with a little sweetness (just can't cook too hot with it or you'll burn the sugars), it was awesome on the squash. Also cooked a petite tender, which was great. Nearly overcooked it though, I reverse sear them, and as it was nearing the end of the low/indirect heat part of the cook I got caught up helping the wife change the little one's diaper. There was poop EVERYWHERE.

Anyhow, it may have been just a touch over cooked from ideal, but it was still really good.

When it comes to searing beef, I've decided I like putting it in the fire vs on something hot (like the grate, or a cast iron pan). You get better more even browning since you don't need direct contact between the meat and the surface. It also seems to go faster, about 30 seconds per side, so the exterior gets a good sear without cooking the internal meat too much.

[SpeedyChix]

A couple of recent good eats. Red pear, arugula, onion, basil, gorgonzola on no knead dough. Butternut squash hassleback with fresh thyme, bay leaves and pecans. With the cold and snow, roasted veggies and good pizza have been a treat.

[rwsaunders]

My favorite (only) daughter is home for Christmas and she and Mrs. RW have the factory going three shifts.

[slwrnu]

Sorry reading through the thread, I would eat that in a heartbeat. Croutons are perhaps the most underappreciated sources of pleasure. They turn nice soup into a magnificent meal. And of course Mr T would appreciate your raking as it will stop the wildfires.

[rwsaunders]

Somehow a tropical theme was chosen for Christmas Eve dinner so that called for charcoal grilled pork loin, glazed with a honey mustard based sauce, served with rice and some kind of vegetable medley. A few rounds of Mai Tai's were enjoyed as well. it was interesting grilling under the stars with my LED brim baseball cap on.

[Too Tall]

RW winning the gorgeous table award without a doubt. You are a fortunate man.

[rwsaunders]

Thanks TT. My wife gets the credit as she really loves the holidays and family gatherings. Both of our Mothers are still with us and very active (85 and 93) but it’s tough for them to host, so we get the honors for most events.

Tonight’s dinner was with my Mom and our kids and we enjoyed a great roast with salad and accessories, a very hearty California Cab and a host of goodies for dessert. Oh, and my Mom sipping an espresso con panna with dessert...priceless.

[mnoble485]

I think we can lock this now and declare RW the winner. As the tall guy said you are the host with the most. Well done.

Mike

Only kidding about locking this as I look forward to more pictures.

[SpeedyChix]

A couple of pizzas fresh off the stone for tonight's dinner.

[Too Tall]

Speedy-one. You are getting some mighty nice looking pies. Oven or something else?

[SpeedyChix]

Speedy-one. You are getting some mighty nice looking pies. Oven or something else?

Thanks Josh. Doing them in the oven, maxing temp at 500 deg. with a long pre-heat on the stone/oven. Dough is basic no-knead with fun on top. Spinach, basil, sprats, peppers, onion and the other had peppers, onions, tomatoes, capers and a little bit of Manchego cheese. Only get away with so much on top is from the heat of the stone. Wish our oven was even hotter but it works!

[Too Tall]

Thanks Josh. Doing them in the oven, maxing temp at 500 deg. with a long pre-heat on the stone/oven. Dough is basic no-knead with fun on top. Spinach, basil, sprats, peppers, onion and the other had peppers, onions, tomatoes, capers and a little bit of Manchego cheese. Only get away with so much on top is from the heat of the stone. Wish our oven was even hotter but it works!

You are getting every bit of that 500F. Looks really good.

[dgaddis]

New Years meal :: rice, turnip greens, black eyed peas, and pork tenderloin with a blackberry sage sauce. Cooked peas in the Instant Pot, and the pork with the sous vide and then seared on the grill. That sauce (recipe in Weber's 'New American BBQ') is sooooooo good!! If you had a food processor to blend it and break down the seeds I bet it's even better.