Meatloaf and mashed potatoes with coleslaw. Doesn't do it justice to just say that so I'll elaborate.... The coleslaw was just awesome...spicy slaw with mango. The spuds had tons of butter and garlic. The meatloaf was a mix of pastured pork and beef with some almond meal, eggs, tomato paste, and spices/herbs,and whatever else my wife put in to make it great! I usually do the cooking, but I had no hand in any of this so all the better :D
It's just occurred to me ... I've never eaten meatloaf! No, really, I haven't!
Time to look into this one.
[QUOTE=pjgh;981287]It's just occurred to me ... I've never eaten meatloaf! No, really, I haven't!
Time to look into this one.[/QUOTE]
A well-made meatloaf is a delicious revelation. A bad one will turn you off of the mere idea for years!
Duckling breast with orange and cranberry. Pureed parsnips.......can't wait :)
We had fish tacos tonight ... the tacos being gem lettuce.
Tomorrow, fish cakes with a gherkin and sour cream tartare.
Got 3 lbs of spare ribs in the crock slow cooked for 8 hrs over top a bunch of veggies to soak up the nutrition. Just ate it...AWESOME. Have I mentioned I love pig? I wonder if this was a fairly close approximation of a traditional Okinawan dinner. Seems about right.
Beef Bourguignon ... it's been [i]bourguignoning[/i] for 24 hours, cooked and cooled overnight ... just warming through now ...
[QUOTE=Neckhammer;982978]Got 3 lbs of spare ribs in the crock slow cooked for 8 hrs over top a bunch of veggies to soak up the nutrition. Just ate it...AWESOME. Have I mentioned I love pig? I wonder if this was a fairly close approximation of a traditional Okinawan dinner. Seems about right.[/QUOTE] No photos neckhammer? I've ben eating Korean style lately, some Japanese too. Okinawan food, all I recall about it, is it's more tropical than central or northern Nipponese cuisine, ie lots of turmeric & more fruits, even coconut i think i recall... I too love eatin me some delish pig (hmmm, ribs! just bought 8 lbs of 'em), after a life time of mostly not eating pork (raised in a kosher home as a child, though i did eat pepperoni pizza as a teen & in college).
I just got a new Samsung Android fone & a tablet too & a hd sports digicam. So I'll be producing some hi qual hd food porn fotos soon. I took a MAJOR break from MDA, was good to get/be away. It's good to be back, in more moderate frequency than before hopefully.
I'll employ the slow crockpot stew with my next batch of ribs too. It's a lot of work & time to prep them for bbq (though I do have it down now to falling off the rib bone w/ home-made bbq sauce made w/ touch of stevia , touch of local honey, LOTS of chilis). I eat those ribs a lot faster than I like to admit.
Tonight I had left over 3 bean chili w/ grass fed beef & typical veggies(not much, it was the last of it), plus another 1/3 of a lb of grass fed beef lightly cooked w/ thinly sliced yellow onions, wakame, tamari, vinegar, coconut oil, kimchi juice & a big 'ol bunch of steamed collard greens marinated in kimchi juice + a small salad of Korean lettuces (2 different kinds/colors), cukes, maters, herbed brie chunks w/ a huge helping of chocolate, an entire 3.5 oz dark bar.
I do love tartar & cerviches & anything marinated overnight or for a day or more, so I will have to try this Beef Bourguignon soonish rather than laterish... Do you have a specific recipe you follow? Or do you just wing it..?
[QUOTE=pjgh;1083593]Beef Bourguignon ... it's been [I]bourguignoning[/I] for 24 hours, cooked and cooled overnight ... just warming through now ...