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About a 1/3 of a cup into the sauce, a couple splasesn into the meatballs, and the rest into me as I cook!
FOOD THREAD 1
- Thread starter pardus
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You need some Italian sausage in with those meatballs.
Otherwise, it's an abortion, Michael, an abortion.
Otherwise, it's an abortion, Michael, an abortion.
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Agreed, and they are in there! Forgot to take a pic after browning them and putting them into the pot.
Heat is off. Sauce is covered and sitting on stove top for a few hours to ‘meld’.
Warming everything back up about 30 minutes before dinner tonight and will post final pics.
To add - I also brown a couple of thin bone-in chop and put in sauce before I make the meatballs. Adds a nice flavor.
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Hey it's cheap AND gets you carded!
Like is for the soup unless you Viking heathen used Wisconsin produced cheese. You know, the best cheese.
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Wisconsin Colby, my boy.
Sweet Jesus! Lucky midget!
She earned it, helped make the guacamole but to be fair she "tested" more than I think we made. lol
Time for another IV of caffeine.
So I wanted something a little different for the chicken (again) that I am going to grill this afternoon. Found this recipe for peanut sauce on the interwebs and tweaked it just a little. I don't happen to have fresh ginger so I used fresh granulated ginger and I used minced garlic packed in olive oil. No soy sauce? No problem. I used teriyaki instead. I also did not feel like dicking around with the blender. Just stirred with a spatula until smooth.
Mr. Chop was inquiring from the living room wtf I was making. I told him it is a surprise. He came out to the kitchen to sample. "That shit's fire, I can't wait to try it on the chicken". Then he took some to dip nacho chips as an appetizer.
Lucky I doubled the amounts.
In any case this is the the recipe that I started with.
Ingredients
Preparation
Mr. Chop was inquiring from the living room wtf I was making. I told him it is a surprise. He came out to the kitchen to sample. "That shit's fire, I can't wait to try it on the chicken". Then he took some to dip nacho chips as an appetizer.
Lucky I doubled the amounts.In any case this is the the recipe that I started with.
Ingredients
- 1 1" piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter (like Once Again or Jif)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
Preparation
- With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
SpongeBob*24
Verified Military
So I wanted something a little different for the chicken (again) that I am going to grill this afternoon. Found this recipe for peanut sauce on the interwebs and tweaked it just a little. I don't happen to have fresh ginger so I used fresh granulated ginger and I used minced garlic packed in olive oil. No soy sauce? No problem. I used teriyaki instead. I also did not feel like dicking around with the blender. Just stirred with a spatula until smooth.
Mr. Chop was inquiring from the living room wtf I was making. I told him it is a surprise. He came out to the kitchen to sample. "That shit's fire, I can't wait to try it on the chicken". Then he took some to dip nacho chips as an appetizer.
In any case this is the the recipe that I started with.
Ingredients
- 1 1" piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter (like Once Again or Jif)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
Preparation
- With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
Pics or it didn't happen...
...
What? Mr. Chop stealing dinner stuff before dinner?Pics or it didn't happen...
Eeeeuuuuuwwww. It looks like what came out of me after about 8 Yeagermeister shooters on top of beer and Dewars on an open drawbridge between Treasure Island and Madeira Beach when I got vertigo and opened the car door and puked...and the people in the cars behind me applauded.
