What's for dinner?
- Thread starter RyJ Smoker
- Start date
Sounds great bro!
Tonight was hungarian wax peppers stuffed with ricotta, prosciutto, provolone and sausage
Also had sausage stuffed mushrooms with a lemon-dill beurre blanc
Also working on the second bottle of wine with the wife, the first was a nice buttery Franciscan chardonnay...gonna get some for sure tonight!!!
Also had sausage stuffed mushrooms with a lemon-dill beurre blanc
Also working on the second bottle of wine with the wife, the first was a nice buttery Franciscan chardonnay...gonna get some for sure tonight!!!
No sauce, but they needed one. THey were spicy too!! Much hotter than I expected them to be.
HUngarian wax pepper, top but off and seeds and pith taken out.
Ricotta cheese, added pesto sauce, garlic powder, freshly grated pecorino, ground black pepper. Added all to taste, no measuring here.
THinly sliced prosciutto
Smoked provolone cheese slices
Sausage stuffing - Sweet italian sasuage (1lb) 1 egg, 1/2 cup panko bread crumbs, garlic powder, salt, black pepper, thyme, oregano, basil. Add all to taste.
Lay the prosciutto out, put provolone on top, add a line of ricotta and a line of sausage. Roll it up and stuff it in th epepper. I used a chop stick to cram it down in there.
Bake in oven for about 15 minutes at 350 deg.
Let cool for a minute or two then slice into pinwheels.
THey need a cream based sauce to cut that heat, but I can't figure what kind, maybe a vodka sauce, thickened up a little to the consistency of a marinara somehow.
HUngarian wax pepper, top but off and seeds and pith taken out.
Ricotta cheese, added pesto sauce, garlic powder, freshly grated pecorino, ground black pepper. Added all to taste, no measuring here.
THinly sliced prosciutto
Smoked provolone cheese slices
Sausage stuffing - Sweet italian sasuage (1lb) 1 egg, 1/2 cup panko bread crumbs, garlic powder, salt, black pepper, thyme, oregano, basil. Add all to taste.
Lay the prosciutto out, put provolone on top, add a line of ricotta and a line of sausage. Roll it up and stuff it in th epepper. I used a chop stick to cram it down in there.
Bake in oven for about 15 minutes at 350 deg.
Let cool for a minute or two then slice into pinwheels.
THey need a cream based sauce to cut that heat, but I can't figure what kind, maybe a vodka sauce, thickened up a little to the consistency of a marinara somehow.
No sauce, but they needed one. THey were spicy too!! Much hotter than I expected them to be.
HUngarian wax pepper, top but off and seeds and pith taken out.
Ricotta cheese, added pesto sauce, garlic powder, freshly grated pecorino, ground black pepper. Added all to taste, no measuring here.
THinly sliced prosciutto
Smoked provolone cheese slices
Sausage stuffing - Sweet italian sasuage (1lb) 1 egg, 1/2 cup panko bread crumbs, garlic powder, salt, black pepper, thyme, oregano, basil. Add all to taste.
Lay the prosciutto out, put provolone on top, add a line of ricotta and a line of sausage. Roll it up and stuff it in th epepper. I used a chop stick to cram it down in there.
Bake in oven for about 15 minutes at 350 deg.
Let cool for a minute or two then slice into pinwheels.
THey need a cream based sauce to cut that heat, but I can't figure what kind, maybe a vodka sauce, thickened up a little to the consistency of a marinara somehow.
HUngarian wax pepper, top but off and seeds and pith taken out.
Ricotta cheese, added pesto sauce, garlic powder, freshly grated pecorino, ground black pepper. Added all to taste, no measuring here.
THinly sliced prosciutto
Smoked provolone cheese slices
Sausage stuffing - Sweet italian sasuage (1lb) 1 egg, 1/2 cup panko bread crumbs, garlic powder, salt, black pepper, thyme, oregano, basil. Add all to taste.
Lay the prosciutto out, put provolone on top, add a line of ricotta and a line of sausage. Roll it up and stuff it in th epepper. I used a chop stick to cram it down in there.
Bake in oven for about 15 minutes at 350 deg.
Let cool for a minute or two then slice into pinwheels.
THey need a cream based sauce to cut that heat, but I can't figure what kind, maybe a vodka sauce, thickened up a little to the consistency of a marinara somehow.
Just had some premium Thai food as recommended by ironchefscott. Thanks brother. It was delicious!
glad you got to try the jungle curry! What else did you get to try?
last night had some Foie Gras Agnolotti wih black truffle, parmesan. little pockets of melty foie goodness with some shaved black truffles...and some amazing gnocci with a goat ragu and chimichuri cream .......unreal food
only if I could eat this way more often!
only if I could eat this way more often!
been slow cooking a venison leg/hind quarter for about 2 hours this morning.. roughly 4 more to go and it will be ready (pics to follow!).... soaked in olive oil for 24 hours and covered with a dry rub similar to what I use on steaks before it hit the smoker... wrapped in celophane and foil to keep all the juices in.. with the heat being kept between 200-225 for the entire slow cook process..
should be fall off the bone tender when it finally comes out.. and hopefully will be super tasty!
should be fall off the bone tender when it finally comes out.. and hopefully will be super tasty!
My mouth is watering just from reading that. My favorite meat to cook with is venison, and its so healthy! I wish I could eat it daily but I don't live in the city that lacks hunters
I am going to try the olive oil soak next time.
Doing up some venison medallions for dinner tonight... pound out the medallion until its wafer thin... then wrap them around a piece of cream cheese and a sliver of jalapeno... then wrap the medallion with a piece of bacon... put a toothpick through it all.. soak it in hoover sauce... and throw them in the oven at about 375 for about 20 minutes..
YUM!
YUM!