Food and Recipe's

My weakest skill in cooking is sauces, so I am always looking for quality pre-made. Tried this the other day:

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Seared then pressure cooked some lamb, potatoes, and carrots (about 6 minutes). Then added to the sauce on a low simmer until the potatoes were tender.

All in all - pretty damned good. Not salty, not overpowered with coconut. Toasted some naan to go with it.

Going to try their butter chicken simmer sauce next.
 
My weakest skill in cooking is sauces, so I am always looking for quality pre-made. Tried this the other day:

View attachment 9729

Seared then pressure cooked some lamb, potatoes, and carrots (about 6 minutes). Then added to the sauce on a low simmer until the potatoes were tender.

All in all - pretty damned good. Not salty, not overpowered with coconut. Toasted some naan to go with it.

Going to try their butter chicken simmer sauce next.
those sauces are legit.
with the naan...i would buy the stonefire . melt some butter. bake naan in oven after brushing w/ butter and putting minced garlic on top.
nomnomnom
 
Doing steak tips as a late supper tonight. It's way too late for my special marinade, so we're going with seasonings and sauces. I might get a little bit experimental, and toss in a combo of store bought sauce and a fine chop of some home grown peppers (some combination of Jalapeno, Poblano, Habanero, Shishuto, Hungarian, Bell, Cubanelle and Thai chili's from the garden).
 
Doing steak tips as a late supper tonight. It's way too late for my special marinade, so we're going with seasonings and sauces. I might get a little bit experimental, and toss in a combo of store bought sauce and a fine chop of some home grown peppers (some combination of Jalapeno, Poblano, Habanero, Shishuto, Hungarian, Bell, Cubanelle and Thai chili's from the garden).
Shredded chicken tacos for me tonight - braising some breast tenders in a simple spice blend (garlic, onion, cumin, chili powder, fine diced serrano, black pepper, chicken stock).

Diced onion and tomato, cheddar, shredded cabbage, sour cream for toppings. Louisiana Hot Sauce as well.
 
Doing steak tips as a late supper tonight. It's way too late for my special marinade, so we're going with seasonings and sauces. I might get a little bit experimental, and toss in a combo of store bought sauce and a fine chop of some home grown peppers (some combination of Jalapeno, Poblano, Habanero, Shishuto, Hungarian, Bell, Cubanelle and Thai chili's from the garden).


OK, so using the commercial sauces in a skillet (rain came and ruled out the grill because we're sans gazebo this year. Also Sun Joy customer service sucks, and I'm very glad that I'm wasn't the home member who chose them as the gazebo company to buy from) was mostly disappointing. But the potential was there, so I'll try those sauces again on a night when I know the rain's not going to mess things up for grilling.
 
Two places near a client I need to check out:




I hope the cheese shop (is or isn't, not sure yet) modeled after this.
 
Two places near a client I need to check out:




I hope the cheese shop (is or isn't, not sure yet) modeled after this.
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