What's for dinner tonight?

[Gentlemancorpse]

Homemade backed ziti rules!
The better half made a huge pot of italian wedding soup with the little meatballs...and man was that money dude after shoveling 18" of snow.

Oh man, I love Italian wedding soup an irrational amount. That sounds perfect for a snow day. I'm gonna have to make it soon now that you brought it up, it's been a minute.

 

[PlumberSoCal]

Simple baked chicken.

 

[Capt's Farm]

Something will happen here's the beginning

 

[Capt's Farm]

Time for a snack

 

[Gentlemancorpse]

Been eating Italian wedding soup for three days now and couldn't be happier. Thanks @Orion for the suggestion!

Decided to get a little more ambitious and did a little soup and sandwich tonight. BLT and the wedding soup. And half an avocado cause bacon and avocados are dank together.

 

[Ramjet159]

My beer order just arrived . Curry for dinner followed by a few of Germany’s finest then possibly some Winter Olympics . When’s the Skeleton start ?☠️ ?

 

[Ramjet159]

Been eating Italian wedding soup for three days now and couldn't be happier. Thanks @Orion for the suggestion!

Decided to get a little more ambitious and did a little soup and sandwich tonight. BLT and the wedding soup. And half an avocado cause bacon and avocados are dank together. View attachment 103787

Try this if your into Cream soups . I tried it , was absolutely orgy mode on the taste buds

 

[Psychobilly]

My beer order just arrived . Curry for dinner followed by a few of Germany’s finest then possibly some Winter Olympics . When’s the Skeleton start ?☠️ ? View attachment 103793

One of my favorites is Hacker-Pschorr Weiz. If you get a crack at that one it's wonderfully spiced White Beer.

 

[Gentlemancorpse]

View attachment 103834
Try this if your into Cream soups . I tried it , was absolutely orgy mode on the taste buds

That sounds amazing! It's actually really similar to how I make fish or clam chowder. My chowder is a little simpler and has bacon in it but that's about it. And no tomato paste. If you put tomato in chowder in Northern New England, I'm fairly certain your legally obligated to move south within 100 days.

Fortunately this is clearly labeled a soup so I can make it and not have to turn in my Masshole card, so I absolutely intend to do so. I even have a bunch of cod in my freezer right now thanks to a friend who's a better fisherman than I.

 

[Brokehoe]

That sounds amazing! It's actually really similar to how I make fish or clam chowder. My chowder is a little simpler and has bacon in it but that's about it. And no tomato paste. If you put tomato in chowder in Northern New England, I'm fairly certain your legally obligated to move south within 100 days.

Fortunately this is clearly labeled a soup so I can make it and not have to turn in my Masshole card, so I absolutely intend to do so. I even have a bunch of cod in my freezer right now thanks to a friend who's a better fisherman than I.

I would love to get that.
I love some claim chowder. It's hard to find anything good here. I have to make it myself.
I use to get it from this Cafe called the Scotch Bonnet, hurricane took it out about 15 years ago.

 

[Gentlemancorpse]

I would love to get that.
I love some claim chowder. It's hard to find anything good here. I have to make it myself.
I use to get it from this Cafe called the Scotch Bonnet, hurricane took it out about 15 years ago.

I got you brother! So this is my preferred clam chowder recipe. Probably should of said it has fewer ingredients rather than being simpler cause it has a lot of steps. But I grew up with chowder that didn't start with a roux, and that requires a little work. Sometimes I make this with a roux cause I'm lazy, but its not quite as good imo. The roux version seems to work better on a large scale like at a restaurant, at home it gets too thick and pudding like. I like hardy clam chowder but some people take it too far. Also, I can talk about clams for hours, but if possible get live Littlenecks or Quahogs/Chowder clams. This will work with cherrystones or steamers, but honestly, thats overkill both in terms of work and expense. And if fresh clams arent a thing in your neck of the woods, frozen chopped clams are fine, just add them at the end, but they make the clam juice mandatory. Also, oyster crackers are mandatory and Westminster oyster crackers are the best, by far. Thats not an opinion, its a fact, I dont care what anyone says. Olde Cape Cod are acceptable. Nabisco are a last resort only. I take this shit seriously if you hadn't noticed lol.

8 oz - unsliced, "uncured" bacon/jowl/saltpork, chopped (approximately 1/2" cubes). You can really use any salty pork, including belly, but avoid anything too heavily smoked.
1/4 cup water
1 large onion, chopped
2-3 stalks of celery, chopped
3 tbsps of butter
2.5 cups clam juice (or water if you dont have the juice, dont use stock, it overpowers everything)
2.5 cups whole milk
1 cup heavy or whipping cream
2-3 lbs live clams
1.5 lbs potatoes (russet are the best if your not using a roux cause of the starch, if you are any potato works), cubed into 1/2" pieces
1-2 bay leaves
salt and pepper
chives for garnish

Add pork and water to a pan and turn to medium heat. Cook until the water is evaporated and the pork is thoroughly browned (the water slows the browning and allows you to render more fat out before they crisp up, which is important). Add butter, onion and celery, cook till its translucent. Add clam juice and clams and bring to a boil over high heat. Cover and cook for about 3-5 mins, checking frequently and removing clams as they fully open. Put the clams in a bowl as you remove them so you retain as much of the juices as possible. Any clams that aren't open after 5 mins are trash and should be tossed. Reduce heat to a simmer and add potatoes, bay leaves and milk. Season with salt and pepper. Cook until the potatoes are tender. While the potatoes are cooking, you remove the clams from their shells and chop them up and place them in a strainer over a large bowl and save as much liquid as possible. When the potatoes are cooked, pour the whole thing through the same strainer as the clams and set the strainer aside. Take the liquid in the bowl and blend until silky smooth, either with an immersion blender (easiest) or countertop blender. Add everything back to the pot (liquid, clams, potatoes, all of it) and add the cream. If your using frozen clams, this is where you add them since theyre already fully cooked. Dont even need to thaw, just toss em in there. Mix well and return to a simmer then kill the heat. Serve with chives and oyster crackers.

The reason using the roux is easier is you skip all the straining and blending. To go that route, add 3 tbsps of flour the onions and celery as soon as they are soft and cook for about 5 mins and it doesnt smell like flour anymore, then proceed with the rest of the recipe until you get to the straining part. There you just add the chopped clams, their juice and the cream and finish it off. It will result in a thicker chowder and the flour changes the taste a bit. It's still delicious, but personally I think the extra steps are worth it. My nana used to do the blending step with a whisk and THAT is crazy talk. I've tried it and it just doesnt work for me. Tastes exactly the same but the broth is always too thin and broken when I do it. So this is kind of a mix of my family recipe and the Serious Eats recipe cause we have the technology damnit and I'm gonna use it. Also I swear she changed the measurements every time so I had to use someone else as a reference point. Sorry Nana!

 

[Ramjet159]

One of my favorites is Hacker-Pschorr Weiz. If you get a crack at that one it's wonderfully spiced White Beer.

On my next up list . Love exploring the whole German / Bavarian beer range ??

 

[OldG]

Pepperoni, bacon, hot bananna peppers and one has chopped tomatos.

There was one without hot peppers but it vanished.

 

[OldG]

I am going to get the fixings for that clam chowda for sure. Thanks man ~!~

 

[Brokehoe]

I got you brother! So this is my preferred clam chowder recipe. Probably should of said it has fewer ingredients rather than being simpler cause it has a lot of steps. But I grew up with chowder that didn't start with a roux, and that requires a little work. Sometimes I make this with a roux cause I'm lazy, but its not quite as good imo. The roux version seems to work better on a large scale like at a restaurant, at home it gets too thick and pudding like. I like hardy clam chowder but some people take it too far. Also, I can talk about clams for hours, but if possible get live Littlenecks or Quahogs/Chowder clams. This will work with cherrystones or steamers, but honestly, thats overkill both in terms of work and expense. And if fresh clams arent a thing in your neck of the woods, frozen chopped clams are fine, just add them at the end, but they make the clam juice mandatory. Also, oyster crackers are mandatory and Westminster oyster crackers are the best, by far. Thats not an opinion, its a fact, I dont care what anyone says. Olde Cape Cod are acceptable. Nabisco are a last resort only. I take this shit seriously if you hadn't noticed lol.

8 oz - unsliced, "uncured" bacon/jowl/saltpork, chopped (approximately 1/2" cubes). You can really use any salty pork, including belly, but avoid anything too heavily smoked.
1/4 cup water
1 large onion, chopped
2-3 stalks of celery, chopped
3 tbsps of butter
2.5 cups clam juice (or water if you dont have the juice, dont use stock, it overpowers everything)
2.5 cups whole milk
1 cup heavy or whipping cream
2-3 lbs live clams
1.5 lbs potatoes (russet are the best if your not using a roux cause of the starch, if you are any potato works), cubed into 1/2" pieces
1-2 bay leaves
salt and pepper
chives for garnish

Add pork and water to a pan and turn to medium heat. Cook until the water is evaporated and the pork is thoroughly browned (the water slows the browning and allows you to render more fat out before they crisp up, which is important). Add butter, onion and celery, cook till its translucent. Add clam juice and clams and bring to a boil over high heat. Cover and cook for about 3-5 mins, checking frequently and removing clams as they fully open. Put the clams in a bowl as you remove them so you retain as much of the juices as possible. Any clams that aren't open after 5 mins are trash and should be tossed. Reduce heat to a simmer and add potatoes, bay leaves and milk. Season with salt and pepper. Cook until the potatoes are tender. While the potatoes are cooking, you remove the clams from their shells and chop them up and place them in a strainer over a large bowl and save as much liquid as possible. When the potatoes are cooked, pour the whole thing through the same strainer as the clams and set the strainer aside. Take the liquid in the bowl and blend until silky smooth, either with an immersion blender (easiest) or countertop blender. Add everything back to the pot (liquid, clams, potatoes, all of it) and add the cream. If your using frozen clams, this is where you add them since theyre already fully cooked. Dont even need to thaw, just toss em in there. Mix well and return to a simmer then kill the heat. Serve with chives and oyster crackers.

The reason using the roux is easier is you skip all the straining and blending. To go that route, add 3 tbsps of flour the onions and celery as soon as they are soft and cook for about 5 mins and it doesnt smell like flour anymore, then proceed with the rest of the recipe until you get to the straining part. There you just add the chopped clams, their juice and the cream and finish it off. It will result in a thicker chowder and the flour changes the taste a bit. It's still delicious, but personally I think the extra steps are worth it. My nana used to do the blending step with a whisk and THAT is crazy talk. I've tried it and it just doesnt work for me. Tastes exactly the same but the broth is always too thin and broken when I do it. So this is kind of a mix of my family recipe and the Serious Eats recipe cause we have the technology damnit and I'm gonna use it. Also I swear she changed the measurements every time so I had to use someone else as a reference point. Sorry Nana!

Thank you and thank you Nana
This southerner will do you proud.
My daughter is so excited. Hell im excited too. I will be making this soon.

Agree 100% on the oyster crackers.

 

[UncleB]

View attachment 103990
Pepperoni, bacon, hot bananna peppers and one has chopped tomatos.

There was one without hot peppers but it vanished.

Looks like perfection....! That scale in the photo says it all - this isn't a game for you....?

 

[PlumberSoCal]

I made this meat on Tuesday

2 London Broils in a pressure cooker for an hour. We had it sliced with mashed potatoes and gravy and then I made tacos on Wednesday. Today I shredded and marinated the rest of the meat in the above jalapeno sauce for a couple hours. Then that redheaded woman I married made enchiladas

Best she ever made, according to her and I can't argue. She also made some rice that rocked. I'm stuffed. Time for a few bt's and then ice cream.

 

[Capt's Farm]

I love that stuff
This isn't to bad either

 

[Capt's Farm]

I'll cook these after the wood is done for the day


I'm hungry Now

 

[PlumberSoCal]

I love that stuff
This isn't to bad either View attachment 104164

Si. I got cans of all those. Had to start buying the large size as there are times we'll do Taco Week? Last night was incredible. This is why we hardly ever eat out. Maybe an In n Out burger from time to time and we do love to get breakfast from a couple family owned and run restaurants but for the most part we actually make the food we eat.