How was your omelete?
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Heavenly, thanks! Some of it was straight omelette, the leftovers went into a breakfast burritos. I was most of the way through it before I realized I hadn’t taken pictures.
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I think I saw a pic you posted of them, when I was scrolling incognito in the Making, Crafting, Creating… topic, if I’m not mistaken? Good to know they kept your citrus cozy thus far!
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BtW, this jerk is ‘Da Kind’:
I made a great mistake the last time I ordered some from (yes) Amazon. I ordered 4, 2 times for 8 total! Mistake? No brilliant. Because I have now tried it on many more things.
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That is good stuff.
Walkerswood Traditional Jerk Seasoning “Hot & Spicy” is good too. (website won’t one-box)
IIRC it’s coarser than Busha Browne’s, so better as a marinade than a dipping sauce.
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Great! I will check it out. Thank you.
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It’s -5° F right now and not supposed to get much warmer, so tonight for dinner I’m making crock pot short ribs. I wish that smell-o-vision existed because the house smells amazing after getting the meat seared and the wine reduced a bit. Everything goes in together and will cook on low for for 6-8h.
I usually serve polenta with my short ribs, but the other half requested I use up some baby potatoes instead. Would it be weird to mash them? I just want something that will soak up the delicious sauce/juices…
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Oh, yeah!
I usually serve that kind of thing with egg noodles. Speaking of which, goulash is on the menu tonight in the Trout household. Definitely egg noodles.
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Mashed potatoes are never weird. Any braise with sauce can be paired with them. Maybe mix in some roasted garlic, or horseradish, or curry powder….
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Could you whip up some popovers or Yorkshire pudding in addition to the requested baby potatoes?
Here’s an example (haven’t used this recipe myself) and you can use a muffin tin:
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Oh man oh man. I always forget that popovers are a thing. I grew up eating them but have never attempted making them from scratch. That’s a great idea! I love finding excuses to turn the oven on in the winter.
Thanks @BakerB for the potato reassurance and @DukeTrout for the egg noods suggestion!
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You’re welcome! Also, you can never go wrong with gnocchi.
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So this recipe looks fun…
My family is not big on pesto, so what are some alternative sauces that might be good?
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I assume the greenness is a big part of it (visually) but you can make pestos with lots of different things, not just basil, pine nuts etc. Spinach works great with cheesy bakes for me (more eastern Mediterranean vibe rather than western). And I’ve made it with nettle and wild garlic (wrong season though).
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Marinara? Horseradish-cheese? Sweet hot mustard? Artichoke garlic parmesean?
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Reminds me I have some artichoke tartuffata left over in the fridge…
Breakfast.
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Sundried tomato, olive and n’duja…
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First very red meat in a few weeks. Aged ribeye.
Unfortunately can’t grill today windy and raining, so pan and butter?
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Any compound butter should work. You could just do garlic butter and parmesan cheese.
For that matter you could probably just do cheese. Or stick the tomato sauce on there and go for pizza bread.
That is my favorite way to cook a steak. It’s a little messy and involved.
But on the plus side it will remove your knuckle hair. Save you some time in the morning.
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Wow, thanks!
Another great suggestion from this BBS.
You folks are the best.
Cheers.
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