Whats on tonights Menu

Simple: 2 Dogs, Sauerkraut, Spicy Brown and Beans.

Tuna on toasted rye 👍

friends it may look like a piece of chit :p and rice,,,,,,,,,,,,,but its liver and brown rice,,,,,,dont start with me,,,,,,, keep it to your self😜,,,,general with a squirt😁,,,,,,,,,,,,,,,,,,,,,,,,maureen did not want anything to do with the calfs liver so i made her a grilled cheese :) with chedder,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

friends it may look like a piece of chit :p and rice,,,,,,,,,,,,,but its liver and brown rice,,,,,,dont start with me,,,,,,, keep it to your self😜,,,,general with a squirt😁,,,,,,,,,,,,,,,,,,,,,,,,maureen did not want anything to do with the calfs liver so i made her a grilled cheese :) with chedder,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

Serving liver like that keeps my skinny!

Serving liver like that keeps my skinny!

Well, that keeps me from eating liver!

Well, that keeps me from eating liver!

Keeps me from eating Mojoe’s liver 😉

friends it may look like a piece of chit :p and rice,,,,,,,,,,,,,but its liver and brown rice,,,,,,dont start with me,,,,,,, keep it to your self😜,,,,general with a squirt😁,,,,,,,,,,,,,,,,,,,,,,,,maureen did not want anything to do with the calfs liver so i made her a grilled cheese :) with chedder,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

Looks great Mo. I love liver. For a while I could not find a place to get it. Stop and Shop now has calves and chicken liver. I find the chicken is easier to handle. The calves liver falls apart. My flour has a good dose of Old Bay. When cooked I put mine on a nice toasted onion roll.

I was a busy cook yesterday afternoon and evening. I started the night before with dry marinating salmon and bronzino fillets.

While they were drying before smoking I got the smoker ready and started prepping ingredients for a spicy tomato sauce with scungilli over bucatini.

Time to cook. The salmon and bronzino went into the preheated smoker and I began the process to cook the scungilli recipe.

I smoked the fish in apple wood pellets. They were so much better than the mesquite two weeks ago. Both the bronzino and salmon were delicious.

The Muse was upon me today so I defrosted a Costco Octopus and baked it to soften it. Not sure if I'm grilling it tonight to serve over Ceci Beans or slice it up and make a seafood salad along with some Scungilli...

The Muse was upon me today so I defrosted a Costco Octopus and baked it to soften it. Not sure if I'm grilling it tonight to serve over Ceci Beans or slice it up and make a seafood salad along with some Scungilli...

How long do you bake and what temperature?

Do share...................

I was a busy cook yesterday afternoon and evening. I started the night before with dry marinating salmon and bronzino fillets.

While they were drying before smoking I got the smoker ready and started prepping ingredients for a spicy tomato sauce with scungilli over bucatini.

Time to cook. The salmon and bronzino went into the preheated smoker and I began the process to cook the scungilli recipe.

I smoked the fish in apple wood pellets. They were so much better than the mesquite two weeks ago. Both the bronzino and salmon were delicious.

Holy shit that looks awesome

Wild game dinner fundraiser for one of the companies at the fire dept. Pictures to follow tonight!

How long do you bake and what temperature?

Do share...................

For the Octopus:
• 1.5 kg octopus
• 50 g vinegar
• 70 g olive oil
• 1 tsp mixed peppercorns
• 1 tsp oregano
• 2 bay leaves
• 70 g dry white wine
• 5 garlic cloves

Step 1: Preparing the Octopus
1. Line a baking tray with aluminum foil, covering all corners, and then place parchment paper on top, ensuring it fully encloses the octopus. This will trap the steam and allow the octopus to cook in its own juices.
2. Add the olive oil, peppercorns, bay leaves, vinegar, white wine, garlic cloves, and oregano. Seal the parchment paper tightly.
3. Bake in a preheated oven at 200°C (392°F) for 60 to 80+ minutes, depending on your preference for tenderness. I personally like it soft and juicy and I use frozen octopi so I'm on the higher end of that range. If you can get fresh octopus, then the range is 40-60+..

For the Octopus:
• 1.5 kg octopus
• 50 g vinegar
• 70 g olive oil
• 1 tsp mixed peppercorns
• 1 tsp oregano
• 2 bay leaves
• 70 g dry white wine
• 5 garlic cloves

Step 1: Preparing the Octopus
1. Line a baking tray with aluminum foil, covering all corners, and then place parchment paper on top, ensuring it fully encloses the octopus. This will trap the steam and allow the octopus to cook in its own juices.
2. Add the olive oil, peppercorns, bay leaves, vinegar, white wine, garlic cloves, and oregano. Seal the parchment paper tightly.
3. Bake in a preheated oven at 200°C (392°F) for 60 to 80+ minutes, depending on your preference for tenderness. I personally like it soft and juicy and I use frozen octopi so I'm on the higher end of that range. If you can get fresh octopus, then the range is 40-60+..

Thank you!!

I was a busy cook yesterday afternoon and evening. I started the night before with dry marinating salmon and bronzino fillets.

While they were drying before smoking I got the smoker ready and started prepping ingredients for a spicy tomato sauce with scungilli over bucatini.

Time to cook. The salmon and bronzino went into the preheated smoker and I began the process to cook the scungilli recipe.

I smoked the fish in apple wood pellets. They were so much better than the mesquite two weeks ago. Both the bronzino and salmon were delicious.

Damn, I want it all 👍👍

Final product over a Chickpea puree…

I did not have time to make so went out for it.

where’s the heads, it’s the best part… cell…
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[MEDIA=youtube]3s0LTDhqe5A:112[/MEDIA]

Roccus, that looks awesome. I never tried oven cooking the octopus. I definitely going to give it a try. Thanks for posting the recipe.

Grilled pork tenderloin, homemade applesauce, breaded asparagus and buttered up mash potatoes. I forgot to put my cornbread in the oven. It's going to be a late night snack.