OT: What's for dinner?

DrummerJustLikeDad

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Today I grilled sausage from the corner butcher on a dry, 35-degree day and made the tastiest frank you'll ever bite into. Less a recipe, more of an assemblage, really, of the best german ingredients I can load into a single dog.

Gentlemen, I give you: The Stout Kraut Schnauzer

German beer sausage topped with Löwensenf Bavarian mustard, Hengstenberg Bavarian sauerkraut cured in white wine, and chopped yellow onion, stuffed into a bakery sausage roll. This mustard is the genuine article, apple cider sticky, while the kraut has the true tang of Bavaria. Once you taste it, there's no going back.

I've long thought mustard, onion, kraut make for the best dog, and I even read once that Babe Ruth agreed. Then I left the big-box grocer and discovered how to make it topshelf, extremely tasty, and Bayern approved.

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k_50

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Andwich (duck = and in Danish)



Duck confit, rocket, and home made garlic/mustard mayo in a baguette




Notes for new year's dinner (the main course being cailles en sarcophage)
-Deep fried kale
-Pan fried leeks
-Something pickled? Mushrooms..
- Cranberry or lingonberry, in some form.

For the pescaterian:
-Either a white fish and/or seasonal veg frikassé, or a light dahl with crispy veg, served in a vol au vent, with a port/truffle sauce made with a veg stock.

 

crash

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Been cold and raining here. Comfort food time. One of the best my grandparents made. With a little hotroding. Polenta. Baked with bolognese sauce, spinach and mushrooms and cheese on top. Grilled Italian sausages. A good local red wine. Perfect!!
 

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JazzAcolyte

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Given that I’m quarantining in the basement with Covid I’m going to have to try and talk my husband through some basic chicken and rice…
 

k_50

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New year's dinner was a joint venture between the hostess, and me - She made the starters, and I made the main course.

For the queens speech (which I missed because my program for the day got all messed up): oysters, and canapés. For me it became a kitchen snack...




Then a salmon tartar with fennel crudités:




My dish was supposed to be poussin two ways served in a puff pastry vol-au-vent with a foie gras surprise in the bottom. But of course the one supermarket that was open after I went shopping for fish didn't have puff pastry (I always forget that shops close early on new year's eve's day). So it ended up being Poussin two ways with potatoes, morels, confited leaks, seared foie gras, and a morel sauce. Not at all what I had in mind, but it tasted nom, and the other guests really enjoyed it, so I count it as a success ;)
I didn't get a pic of the pescatarian dish, which was monkfish with the same garnish, and a champagne beurre blanc.




Then a champagne granité as a palate cleanser before the cheese - None of us are big on desserts, so we went with a lot of cheese, some chocolate, and port wine in stead.




At midnight we had the traditional kransekage (literal translation: wreath cake) with sparklers:

 

Ray Dee Oh King

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Went with a standing rib roast, garlic mashed baby reds, and steamed broccoli
 

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jptrickster

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Nothing crazy just whipped up some stuffed peppers. They came out good! We’re back to our low carbs low sodium low sugar diet after all the holiday gorging for the last 6 weeks. Happy it’s over.
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jptrickster

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Another easy crowd pleaser.
Fajitas
Chicken. Onions. Red Peppers. GreenChiles. Jalapeño’s. White rice. Avocado. Cilantro. Refried beans. Lime juice on handmade tortillas.
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little rock

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Going to a fund raiser and wild game dinner tonight. Also, all the free booze you want. About three miles from the house, so I can walk home if need be.:icon_e_biggrin:
 

mfry2112

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Another easy crowd pleaser.
Fajitas
Chicken. Onions. Red Peppers. GreenChiles. Jalapeño’s. White rice. Avocado. Cilantro. Refried beans. Lime juice on handmade tortillas.
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We love homemade fajitas! I take my meat, chicken or steak and marinade with lots of red bell pepper, red onion, fresh cilantro, a jalapeño, garlic, olive oil and some soy sauce for a day, add some seasoning, turns out great!!!! Right before you take the meat off the grill squeeze a lime over it and give it a flip and let the flames hit it! So good
 

jptrickster

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We love homemade fajitas! I take my meat, chicken or steak and marinade with lots of red bell pepper, red onion, fresh cilantro, a jalapeño, garlic, olive oil and some soy sauce for a day, add some seasoning, turns out great!!!! Right before you take the meat off the grill squeeze a lime over it and give it a flip and let the flames hit it! So good
I will try next time!
Tonight was my son in laws creation Prosciutto wrapped pappardelli with mushrooms in a cream sauce with truffle oil , yeah he was a chef at his family restaurant. Very good!
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