The Kitchen and Drinks Cabinet

[ItsRalphy]

Anybody got some jack Daniels gentleman jack?

Now your talking!

 

[Captain WH Rollins]

Sunday lunch for today - grilled salmon fillets, steamed potatos with butter and thyme, mixed fresh green salad with red wine and dijon vinaigrette dressing and something suitable to drink with the meal. Later on for dessert - cheesecake with mixed fruit.

Regards
Captain WH Rollins

 

[Deleted member 9675]

WOW I can watch moonshiners on discovery whilst I use hand sanitizer and now have my own version of smellivision!!
Yes it is what it says but I can catch a buzz everytime I use it, just opening the bottle

 

[Captain WH Rollins]

Have not posted here in quite a while, no eating out due to the current lockdown. Have been cooking far more because of it, and this is just fine. Have always enjoyed the entire process, home cooked food is so much more special, you have more time.

Regards
Captain WH Rollins

 

[Chloe11111]

Tonight, grilled wasabi pork tenderloin with baked potatoes and roasted broccoli and a nice val.

But I'm not the cook

 

[Chloe11111]

Have not posted here in quite a while, no eating out due to the current lockdown. Have been cooking far more because of it, and this is just fine. Have always enjoyed the entire process, home cooked food is so much more special, you have more time.

My daughter is a chef (well sous-chef) and gave me a fantastic, easy recipe for an impressive appetizer.

1. Saute finely chopped onions, then add some finely chopped (I actually use the food processor to grind it) chorizo sausage. Cook just long enough to warm the chorizo. Then add diced cherry tomatoes and saute until the cherry tomatoes are warm but not too soft.
2. In another pan, cut thick slices (just under 1cm) of haloumi cheese and fry it to get a nice sear on both sides.
3. Put the haloumi on a plate, top with the chorizo mixture and drizzle with pure honey.

The combination of spice, salty, sweet is awesome.

 

[cobra]

Have not posted here in quite a while, no eating out due to the current lockdown. Have been cooking far more because of it, and this is just fine. Have always enjoyed the entire process, home cooked food is so much more special, you have more time.

Regards
Captain WH Rollins

I love cooking but can't wait till this is over so I can go to a restaurant and have food magically appear on the table.

 

[Captain WH Rollins]

I love cooking but can't wait till this is over so I can go to a restaurant and have food magically appear on the table.

A restaurant menu in my hands is one of the great pleasures of life, and all that comes from it.

Life can be beautiful

Regards
Captain WH Rollins

 

[Chloe11111]

A restaurant menu in my hands is one of the great pleasures of life, and all that comes from it.

Life can be beautiful

Regards
Captain WH Rollins

Favourite food?

I love lots - Indian, Lebanese, Thai ... Canadian Poutine

 

[Captain WH Rollins]

My daughter is a chef (well sous-chef) and gave me a fantastic, easy recipe for an impressive appetizer.

1. Saute finely chopped onions, then add some finely chopped (I actually use the food processor to grind it) chorizo sausage. Cook just long enough to warm the chorizo. Then add diced cherry tomatoes and saute until the cherry tomatoes are warm but not too soft.
2. In another pan, cut thick slices (just under 1cm) of haloumi cheese and fry it to get a nice sear on both sides.
3. Put the haloumi on a plate, top with the chorizo mixture and drizzle with pure honey.

The combination of spice, salty, sweet is awesome.

Many thanks for your post, I have something similar in my old fashioned card indox box, where I store all my handwritten recipes. Always been fond of Haloumi Cheese - grilled or fried. Many thanks once again.

Regards
Captain WH Rollins

 

[Jenn B]

In lockdown, I have been using my stash of venison I get from my father every winter.

Last night: roasted venison backstrap with asparagus and horseradish cream sauce.
Tonight: Leftovers in a grilled sandwich

 

[Captain WH Rollins]

Favourite food?

I love lots - Indian, Lebanese, Thai ... Canadian Poutine

This thread will be three years old this year in October, it lists many of the foods I enjoy cooking at home for lunch, during the week, and also for Sunday lunch. My taste in food is very broad, I must have a good few hundred recipes from many countries.

Regards
Captain WH Rollins

 

[Captain WH Rollins]

In lockdown, I have been using my stash of venison I get from my father every winter.

Last night: roasted venison backstrap with asparagus and horseradish cream sauce.
Tonight: Leftovers in a grilled sandwich

Leftovers in a grilled sandwich - have always enjoyed this for nextday lunch- something I do often, it always tastes twice as good.

Regards
Captain WH Rollins

 

[Chloe11111]

Love venison. Grew up on it. But my new(ish) favourite is ostrich. Just not plentiful in Canada

 

[Captain WH Rollins]

Love venison. Grew up on it. But my new(ish) favourite is ostrich. Just not plentiful in Canada

Also enjoy Venison as well as Goat - never tried Ostrich.

Regards
Captain WH Rollins

 

[Captain WH Rollins]

Sunday lunch for today - ginger and garlic rice with chicken, mushroom, green bean casserole

Regards
Captain WH Rollins

 

[Chloe11111]

Ostrich is like a premium beef in texture and similar in taste. It grills just like a steak. High iron, low cholesterol.

I just had leftovers yesterday

 

[cobra]

Leftover homemade chili for lunch today. Made with ground turkey...fresh out of ostrich.

 

[Jenn B]

Ostrich is like a premium beef in texture and similar in taste. It grills just like a steak. High iron, low cholesterol.

I just had leftovers yesterday

Sounds delicious! After being poor during all my years getting my college degrees and training afterwards, I am finally able to explore using more expensive ingredients and techniques. Sound like I need to try ostrich!

Tomorrow I plan on learning how to 'velvet' venison so it doesn't dry out in a stir fry.

 

[Chloe11111]

Sounds delicious! After being poor during all my years getting my college degrees and training afterwards, I am finally able to explore using more expensive ingredients and techniques. Sound like I need to try ostrich!

Tomorrow I plan on learning how to 'velvet' venison so it doesn't dry out in a stir fry.

That's why I love to eat ostrich. I certainly didn't grow up with wealth - 6 siblings and my dad was an enlisted man. By the time I got to the stew at dinner, there often wasn't meat left in it. This is mainly why we had lots of dear and moose. My dad hunted.