What Are You Eating?

Picked some wild chanterelles the other day. Made a little meatloaf and put that on the Traeger. Dry-fried the shrooms so that they released their moisture, then added butter, garlic, shallots, and a little sherry toward the end. Served it all up with some mashed pots. Mmmmmmm.

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Gary Knowels said:
I bet that collar is insane
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I made a late supper of fried rice with a big ol’ honkin’ smoked tuna collar (rewarmed) last night. Verdict: good, but better fresh off the smoker, also, unlike salmon collars, tuna collars have a good bit of dark meat hidden in there. A bit of that was enjoyable, but I didn’t want all of it, not last night anyway.
 
Breck said:
Picked some wild chanterelles the other day. Made a little meatloaf and put that on the Traeger. Dry-fried the shrooms so that they released their moisture, then added butter, garlic, shallots, and a little sherry toward the end. Served it all up with some mashed pots. Mmmmmmm.

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It’s been a minute since I made a meatloaf…now im gonna have to make one…
 
albula said:
Great looking chunk of moo. Mind sharing how it was prepared?
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Thanks! It's a regular for us. Costco choice tri tip. Try to avoid the ones with a big slab of hard fat, but otherwise get well marbled ones. I buy the 2-pack bring them home and put a rub on, then each gets put in a ziplock and into the freezer.

When thawed and brought to room temperature, the tri tip goes on a ripping hot grill, 4 minutes each side. Then to a low heat area of the grill and check with a meat thermometer until center is 135F (20-30 min). Then rest for 15+ minutes and slice on a bias against the grain(s) -- tri tips have grains in 2 directions.
 
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Cream of mushroom soup tonight.

Carmelized onions, garlic, thyme, white wine, beef & chicken stock, cream, roux, baby king oyster mushrooms, oyster mushrooms, shiitake mushrooms, and crimini mushrooms. Made some cheesy garlic bread to go with it.

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Just found out today it's not ony Taco Tuesday but also National Taco Day, we were making tacos anyways so there you go! Seared Alaskan scallops, shallots, cheese, lime and tortillas plus garden grown green onions, tomatoes, tomatillo salsa plus fresh Puget Sound coho salmon.

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Brute said:
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Chili with all the usual suspects, boneless chuck, smoked sausage, slab bacon…
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I’ve never had it the way you do it with the sausage and bacon and I would love to try a bowl. Fed Ex? 😉

My buddy got me hooked on using several kinds of whole dried chiles, lightly toasted and blended into a sort of slurry, as the chili flavor base. That, plus a couple squares of baker’s chocolate.

Everybody’s got their own way of making chili!
 
Dried chiles are the way...
Especially for enchilada sauces.
🙂
 
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