What are you eating Sunday 12/25/2022 to Saturday 12/31/2022?
- Thread starter lilbopeep
- Start date
I thought about making bean enchiladas.
I'll see how far I get with that.
I'll see how far I get with that.
Merry Christmas every one, or/and Happy Holidays.
Like Peep- Hot water Tank broke, also the heater Broke-
Thank God I live in Sunny CA.
My Pilipino neighbors Across the street, next door,
are trying to fatten me up.
Like Peep- Hot water Tank broke, also the heater Broke-
Thank God I live in Sunny CA.
My Pilipino neighbors Across the street, next door,
are trying to fatten me up.
Bean and cheese enchiladas.
Super easy.
Flour tortillas ,Goya refried beans, chopped onion, Mexicali brand red enchilada sauce, Velveeta cheese sauce, and shredded Monterey jack cheese.
Definitely a keeper!
I used the portrait setting on my camera for the plated pic.
😋
Super easy.
Flour tortillas ,Goya refried beans, chopped onion, Mexicali brand red enchilada sauce, Velveeta cheese sauce, and shredded Monterey jack cheese.
Definitely a keeper!
I used the portrait setting on my camera for the plated pic.
😋
Johnny West
Well-known member
Tonight I had leftover wraps and gumdrop cookies.
SilverSage
Resident Crone
Christmas dinner - with a couple of friends over. You've seen it before I think. Deconstructed Beef Wellington.
Filet mignon, cooked to medium rare. Topped with a mushroom/shallot/truffle/cognac duxelles. A slice of seared foie gras. A spoonful of bordelais sauce. Topped with a hat of puff pastry.
Served with a salt baked potato and peeld sous vide asparagus.
Dessert was creme brulee.
Filet mignon, cooked to medium rare. Topped with a mushroom/shallot/truffle/cognac duxelles. A slice of seared foie gras. A spoonful of bordelais sauce. Topped with a hat of puff pastry.
Served with a salt baked potato and peeld sous vide asparagus.
Dessert was creme brulee.
Last edited:
SilverSage
Resident Crone
It's actually a half slice. D'Artagnon sells it online, The slices are pretty thick, so I slice them through to make 2 thinner slices.
SilverSage
Resident Crone
It's real disappointing when your equipment fails you. Which method do you use? Reverse sear?
Johnny West
Well-known member
I’ll get the foie gras the Valentines Day.
No, did the opposite, the Joy of Cooking method. Put roast into a 550 oven then immediately turn it down to 350. It's never failed me.
I wanted mine to turn out like Medtran's beautiful roast!
Lee
Leftover enchiladas for dinner today.
Thanks. I did it at the temps we have always done, 200 and 1 hour per pound, 500 for sear. We had always done the hot sear first, but I decided to do it as a reverse sear this time because Serious Eats says they did tests and more moisture was lost at the hot then low temps than with the reverse sear. It sat and rested for about an hour before the hot sear while the sides cooked in the oven.
I ended up cooking just a bit less than an hour per pound for a temp of 123 when we pulled it to rest covered with foil and a dish towel. I have started checking the temp about an hour before it is supposed to be done. It was 108 with the instant read, which was something else Serious Eats recommended using versus a leave in probe since the probe itself being metal will conduct heat into your meat. We let it cook for 30 minutes more and got to 123. Once the sides were done, turned oven up to 500, let the oven get all the way up to that, then it took about 5 minutes to get fat cap nice and crispy. Roast was on a sheet pan on a rack at middle rack position, which put top of roast maybe 6 inches from top of oven.
BTW, the center was more toward rare, which is why I like this method. The piece in my picture was cut side up of an end piece.
Oh, the bones had been cut off, but roast was tied back together. Puggins will have a nice treat toward the end of this week when it has warmed back up enough for them to be outside for a while and then get baths.
Water is starting to come back but very low water pressure. I have to go buy a tub stopper so I can fill tub with water. So we can at least flush if it goes off again. DD threw my stopper out by mistake and never told me till now.
Hopefully it stays on so I can cook something tonight.
Hopefully it stays on so I can cook something tonight.
We are going through the same agony (No Water)- Handymen are here, I'm getting a new
Hot water tank. Still no heat -I been using my oven to heat the house.
I think I'll have some type of seafood tonight.
Johnny West
Well-known member
I’ll do this tomorrow with the rib roast Nancy got me for Christmas…Joy of Cooking.
Seafood tomorrow instead of tonight-
I'm glad I froze a lot of Chili- Thats dinner tonight.
I'm glad I froze a lot of Chili- Thats dinner tonight.
Johnny West
Well-known member
Nancy made a tomato soup using our home canned tomatoes and I’m making a grilled cheese.
Embryodad
Well-known member
Whewwww! ..... Finally got a rest from the Christmas celebration.
Beside buying, and prepping and cooking, we had a fabulous meal for the Christmas Dinner.
Turkey, manicotti, ham, a prime rib, and Kielbasa. Mac salad, potato salad; corn, brussels sprouts .
We also had a rash of problems. Frozen pipes at grand daughters place........ Fire trucks next door for carbon
monoxide..... DD's truck wouldn't start, other neighbor's had no heat on two furnaces.
We had 9 different cookies and cakes for dessert. Plus, the goodies we were given by family and other loved ones.
Looks like the rest of the week will be leftovers.
I hope NCT members all had a great holiday.
Beside buying, and prepping and cooking, we had a fabulous meal for the Christmas Dinner.
Turkey, manicotti, ham, a prime rib, and Kielbasa. Mac salad, potato salad; corn, brussels sprouts .
We also had a rash of problems. Frozen pipes at grand daughters place........ Fire trucks next door for carbon
monoxide..... DD's truck wouldn't start, other neighbor's had no heat on two furnaces.
We had 9 different cookies and cakes for dessert. Plus, the goodies we were given by family and other loved ones.
Looks like the rest of the week will be leftovers.
I hope NCT members all had a great holiday.
I made a skillet meal/complete in a bag thing.
It says it's chicken "Alfredo" with red pepper, mushrooms, broccoli. Hardly.
Maybe 4 or 5 tiny pieces of each.
The flavour of anything parmesan or creamy isn't there.
Made Italian green beans on the side.
The best part of the meal lol
It says it's chicken "Alfredo" with red pepper, mushrooms, broccoli. Hardly.
Maybe 4 or 5 tiny pieces of each.
The flavour of anything parmesan or creamy isn't there.
Made Italian green beans on the side.
The best part of the meal lol
