A rack of lamb grilled, then coated with honey Dijon mustard and then coated with a mixture of parsley, mint, chives and bread crumbs and then baked in a 400 F oven. I got the ingredient list from Jump Cafe & Bar one of our favourite restaurants and the location of our wedding reception. The dish also includes a potato cake stuffed with cheddar cheese, grilled zucchini and sautéed cremini mushrooms and shallots in a white wine and butter.
After eating turkey for lunch and dinner, we needed a change. We went with pizza topped with bacon, cremini mushrooms and yellow pepper.
With a bunch of turkey leftovers and mashed potatoes, it was a no brainer to throw together a simple Turkey pie. Very tasty and makes for good lunches.
We reestablished a long tradition of having our friends John, Werner and his wife Melinda and two kids Mitchell and Clair over for turkey. This 15 lb monster was too much for us, so we’ll be eating turkey daily for quite a while. Time to make some turkey pot pies. The turkey was rubbed with olive oil, salt, pepper and chopped rosemary, the cavity was filled with onion, lemon and rosemary sprigs. We served the usual fix’ns of mashed potatoes, carrots, and broccoli. I also made a stuffing/dressing from the Joy of Cooking using home made corn bread and andouille sausage. I made the gravy from a roux and the stock made from the neck and giblets.
Grilled pork chop that was juicy and very tasty. With boiled red potatoes, pan fried medallions of carrots and parsnips. The beans are the purple beans, that I tried to blanch to keep the purple colour, but after 40 seconds the majority had turned olive drab. The beans are served cold with a dressing from Dijon, honey and apple cider vinegar.
Jumbo tiger shrimp spaghettini, includes with leeks, garlic, red peppers and fresh tomatoes. Served with garlic bread.
Venison marinated in balsamic vinegar, Dijon mustard, porto, shallots, garlic and rosemary. The couscous is made with turkey stock, cilantro and red pepper, along with boiled carrots and parsnips. The salad is cucumber, yellow tomato and radish in a miso dressing.
After a long day of shopping in Buffalo my wife returned home to here favourite steak a healthy AAA ribeye. Served with two kinds of beans: purple and green. The purple beans turn a ruddy colour of green when you cook them so the olive drab beans on the plate are purple the bright green ones are the normal beans. I’ve added a raw purple bean to the plate to give you an idea of their raw colour. The potatoes are red baby par-boiled and smashed then pan fried in butter and olive oil. The salad is a Japanese style shredded lettuce, carrots, radish, garnished with plum tomatoes and the dressing is miso and rice wine.
Marinated and grilled lamb tenderloin, served with a sauce made from the marinade. Accompanied with parsley red baby potatoes and cucumber and avocado salad. Simple but good.
A simple AAA ribeye grilled, with sautéed asparagus and mashed potatoes. Served with a tomato salad composed of yellow grape and red cherry tomatoes and fresh basil. The batteries in the picture are the most useless batteries I’ve ever seen, out of the box almost all of the batteries failed in the charger, when I can get them to charge they barely hold enough charge to take more than 4 pictures. Fortunately I just got some lithium rechargables that are more than up to the challenge of “What’s for dinner!” Goodbye crappy Energizer, these batteries had all the staying power of a chocolate bunny given to a fat kid.
