The Fisherman's Wharf > Clean-em Cook-em Eat-em

Ya Know....We Need Another Cooking Topic!

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SizeMatters:

--- Quote from: gotagetm on Sep 24, 2019, 03:52 AM ---your right rg everything is better with bacon
i save bacon grease from breakfast in a ice cube tray in freezer i cover with tin foil or clear wrap and i have my bacon cubes to start things off cooking when i need oil or greese
great when frying homemade perogies!!!!

--- End quote ---
Bacon grease cubes!  Great idea!

drowndin dots:
   I couldn't agree more!

Cajun Walleye with chambord buerre blanc;
Pat dry the fillets, let them rest an hour at room temp
In a small sauce pan on medium heat melt a tbsp of butter and a tbsp of xvoo
add 3 finely diced garlic cloves, just browning them
add a sprig of tyme lightly crushed
add 2 cups white wine, I use Chardonnay
add 1/2 cup chambord
add 1/4 of a fresh lemon lightly squeezed
bring to a boil then slow to a low simmer
1 stick salted butter sliced into 1/4"
simmer the reduction down till it begins to get small bubbles, ie the sugars are out.
strain
add back to pan on low heat and SLOWLY fold in the butter stirring constantly to avoid breaking
 
The eyes I give a liberal dusting of Cajun while heating a cast iron pan or skillet, seasoned with bacon grease of course
give the fillets 3-4 mins per side

Once the sauce is done remove from heat immediately
pick your favorite veggie
steam some rice
pour that raspberry lemonade buttery goodness all over everything and enjoy!     
 

rgfixit:
Yikes....chef Eddy strikes again! Sounds wonderful and I love making sauce reductions.

In the fridge I have a jar of port wine reduction. It was a reward for turning a mortar and pestle for a good friend. He was a chef for many years. I've used it on beef, pork and chicken with delightful results.

Ever had a Chambord Royal?
Rg

ActiveTrapChecker:
For me, slow cooker season is upon us. Allows my family to eat right after work and before dance, gymnastics and other after school activities.

Today's meal is Mexican Pot Roast:

2.5 - 3.5lb boneless chuck roast
1 onion sliced
baby red potatoes
package of taco seasoning
2 TSP cumin
Salt and Pepper to taste
1 14.5oz can roasted diced tomatoes, drained

Spray slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle seasonings.  Pour tomatoes over beef and vegetables.

Cook on Low heat 8 to 9 hours or until beef is tender.

Mac Attack:
Potatoes O’Brien

Ingredients: 
2 bags frozen, diced potatoes*
1 tsp. salt
½ tsp. pepper
1 can cream of chicken soup, undiluted   
2 cups shredded cheddar cheese
2 cups sour cream
1/3 cup melted butter
2 cups crushed corn flakes
* I use diced potatoes w/onions & peppers

Recipe instructions:
Thaw potatoes 1-2 hours in refrigerator. Mix all ingredients except potatoes, melted butter, corn flakes, and ½ cup of cheese. Add potatoes and mix. Pour into a 9x13 baking dish. Cover with crushed corn flakes and top with cheese and drizzle melted butter.
Bake 40-45 minutes in a 350 degree oven.

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