smokeywolf
Well-Known Member
Jim, I'm going to try your skillet chicken dish tomorrow night.
Mrs. smokeywolf saw the picture and decided.
Mrs. smokeywolf saw the picture and decided.
"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
smokeywolf
Well-Known Member
Here's mine Jim.
Mom and Son raved about it. Mom said, we need a bigger cast iron pan.
Oh, I also forgot the mushrooms.
Mom and Son raved about it. Mom said, we need a bigger cast iron pan.
Oh, I also forgot the mushrooms.
RicinYakima
High Steppes of Eastern Washington
Brett, I grew up on a self-supporting farm in Appalachia. Worked for a year as a ranch manager/farmer when I first moved to the West. So I bought a house with sewer, water, electricity and natural gas on the edge of town. Know how to do a lot of stuff, but do what I want rather than "chores".
But I understand, my Dad loved farming and having livestock and had fun working on his farm.
But I understand, my Dad loved farming and having livestock and had fun working on his farm.
smokeywolf
Well-Known Member
Mrs. smokeywolf had leftovers for breakfast this morning. She says, next time I make this, use the Dutch oven, quick-braise a dozen thighs and double everything else. She wants to package individual servings in Food Saver vacuum bags and freeze for quick meals. We try to do that with other dishes.
JWFilips
Well-Known Member
Smokey, Looks great! I see you put in the proper amount of tomato! I only had one little one left salvage from my garden.
The traditional French version uses more tomatoes, with olives, capers. Plus what ever root crops are available. The key is the seasoning "Herbs de Province" The use a good amount of Lavender flowers in in along with the spices! I coat my chicken on all side heavily with it along with salt and pepper and let it sit for a few hours in the fridge! Skin on thighs are mostly mandatory to get the brown crust and keep the meat moist.
If you look up "Chicken Provincial" on line you will find 10 or more recipes that are called authentic.
I was told the Cast Iron pan is the way to go because you don't want to sides too high around the ingredients (?)
Supposedly it makes the skin browner! The one surprise ingredient this time for us was some young kohlrabi I harvested that day!
Very interesting flavor.
I make it about once a month.
Today my little lady cooked ( for a late lunch ) Garlic shrimp and Linguine! Her speciality!
She went a bit heavier on the cayenne than usual and my sinuses are sure cleared out this afternoon! But it sure was good!
No pics, because she doesn't want to be bothered about photography when cooking!
The traditional French version uses more tomatoes, with olives, capers. Plus what ever root crops are available. The key is the seasoning "Herbs de Province" The use a good amount of Lavender flowers in in along with the spices! I coat my chicken on all side heavily with it along with salt and pepper and let it sit for a few hours in the fridge! Skin on thighs are mostly mandatory to get the brown crust and keep the meat moist.
If you look up "Chicken Provincial" on line you will find 10 or more recipes that are called authentic.
I was told the Cast Iron pan is the way to go because you don't want to sides too high around the ingredients (?)
Supposedly it makes the skin browner! The one surprise ingredient this time for us was some young kohlrabi I harvested that day!
Very interesting flavor.
I make it about once a month.
Today my little lady cooked ( for a late lunch ) Garlic shrimp and Linguine! Her speciality!
She went a bit heavier on the cayenne than usual and my sinuses are sure cleared out this afternoon! But it sure was good!
No pics, because she doesn't want to be bothered about photography when cooking!
JWFilips
Well-Known Member
Sure do
It is pretty good that way, also steamed. Since we got or Ninja Multi oven; I want to try to see how are fried will be !
Brussels sprouts are great like that
JWFilips
Well-Known Member
Had some shrimp left over from yesterday...so decided it would be another shrimp day! Made my wife something else because she said she had her fill of shrimp from her cooking yesterday!
So I made a sauce of Honey , Soy sauce, Chili Garlic sauce & Ginger & marinated the shrimp for 3 hours in some of it! Made some rice and steamed some broccoli! Then sautéd the shrimp quick & put it on a plate and Reduced the rest of the Honey Garlic sauce until thick.
Plated the Rice , Broccoli and shrimp and covered it with the thickened sauce! Yummy!
A great meal after downsizing all my memorabilia today in my den! I Needed some comfort food!
So I made a sauce of Honey , Soy sauce, Chili Garlic sauce & Ginger & marinated the shrimp for 3 hours in some of it! Made some rice and steamed some broccoli! Then sautéd the shrimp quick & put it on a plate and Reduced the rest of the Honey Garlic sauce until thick.
Plated the Rice , Broccoli and shrimp and covered it with the thickened sauce! Yummy!
A great meal after downsizing all my memorabilia today in my den! I Needed some comfort food!
L Ross
Well-Known Member
We bought a bunch of shrimp, (10 lbs.), from Biloxi Shrimp Company and have been having it fairly regularly. Sue made shrimp scampi with angel hair pasta and it was outstanding.
Tonight is our Sunday standard, Kwik Trip gas station sausage pizza, doctored up with onion, green olives, tomato, and Usinger's pepperoni. Sue doesn't like fennel so she puts all of the sausage on my half. That and an ice cold can of Hamm's the beer refreshing.
Tonight is our Sunday standard, Kwik Trip gas station sausage pizza, doctored up with onion, green olives, tomato, and Usinger's pepperoni. Sue doesn't like fennel so she puts all of the sausage on my half. That and an ice cold can of Hamm's the beer refreshing.
JWFilips
Well-Known Member
Right on ! My favorite everyday.... Except for the holidays; then I splurge! I'm a Big IPA guy!
L Ross
Well-Known Member
Isn't Yeungling from PA? I had a few in Alabama of all places last Winter. I liked it too, but then, it's beer right?
fiver
Well-Known Member
my brother seems to like yeungling.
he lives down in Utah but i got no clue where he got it.
i haven't seen it around here, but i also don't wander up and down the beer aisle either.
i've had the kohlrabi fried in 1/2" chunks like potatoes where they get lightly browned on their edges.
that seems to be how we eat them mostly.
i kind of favor the plain simple boiled version, with just a pinch of salt.
he lives down in Utah but i got no clue where he got it.
i haven't seen it around here, but i also don't wander up and down the beer aisle either.
i've had the kohlrabi fried in 1/2" chunks like potatoes where they get lightly browned on their edges.
that seems to be how we eat them mostly.
i kind of favor the plain simple boiled version, with just a pinch of salt.
Winelover
North Central Arkansas
I'm from the same area of Pennsylvania, as JW. Never heard of Yuengling. Advertised as one of the oldest beers around. IIRC, Genesee, Schafer and Ballentine were most prevalent beers in NE Penna. In the Pittsburgh area, Iron City and Rolling Rock are popular.
Yuengling.......... first ran across it in Arkansas, several years ago after they did a nationwide advertising campaign. Cindy had a bunch of women over for some kind of function and a couple bottles were left in the basement fridge. Eventually, they got consumed. Nothing special, IMHO.
Living most of my life in Detroit, I'm kind of partial to Canadian beer or ale. Windsor was just over the bridge. So, Canadian beer is readily available in the Detroit area. Can't find Molson Golden (ale) or even their lager, in Arkansas.
JWFilips
Well-Known Member
Hamm's Started brewing about the time of the Civil War....I think their claim to fame was with the GI's as the most afordable and good beer available at the PX! Even after going national they never gouged their followers with high prices! I only pay 50 cents a 12 ounce can in their 30 packs and that includes the 6% PA sales tax
Great for folks that are retired on fixed incomes!
Great for folks that are retired on fixed incomes!
