We had comfort food tonight, no photos. A meatloaf from the freezer that we thawed then reheated in the oven. Mashed russet potatoes with TPSTOB, a bit of heavy cream, sea salt and ground black pepper. Fresh string beans. Mushroom gravy made with a rich beef stock. We have enough left for a second meal…we were all happy campers.
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Hot wings on the Big Green Egg. I’m convinced I could make money if I could only bottle the combined smell of roasting chicken fat and burning mesquite.
The hot sauce is combo of Frank’s and our homemade ghost-pepper sauce. Crudities and ranch for me; potatoes with sugar for him.
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Trout with slivered almonds, lemon, cream, butter, dill, parsley and mushrooms.
Leftover side dishes.
4 Reese’s PB cups from the Halloween supply after dinner. 
Why are they so addictive?
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I want comfort food, NOW! Meatloaf Now! with all the accoutrements you mentioned (plus tomato paste ‘frosting’).
Restricted from many comfort foods for now 
, gonna to possibly try some cream of wheat tomorrow. Keep hopin’. Should be having some interesting dreams tonight.
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Because they can be!
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DH makes the meatloaf glaze with ketchup and brown sugar…his recipe is large and makes 3 loaves. He free forms them and bakes them on a parchment lined baking sheet. We eat one for dinner with leftovers for sandwiches the next day and then we vacuum seal the other two for the freezer.
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I’m taking a bit of artistic license here. Wfd today was bad takeout pizza. But only because we spent our time on other more important things than food. A fall colors hike up here in the most beautiful place ever. North cascade mountains. Enjoy!
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What would “potatoes with sugar” consist of? Thanks!
(and I think you could make a lot of money with those wings-look great)
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Take out from the local Thai place, pad thai, rangoons, steamed delights (dumplings) and fresh basil rolls which are my favs. No pictures but we did enjoy it.
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Potatoes cooked (nuked or boiled), mashed and sprinkled with sugar. Not my thing, but that’s how he likes them on occasion - here to help neutralize the heat of the wings.
If it’s me making them for him, I add a little butter and cream to that sugar.
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First rabbit hole of my day
https://nordicfoodliving.com/danish-sugar-browned-potatoe/
I’ve enjoyed the restaurant versions of these
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Great looking group of recipes - thanks for doing the leg work! I’m going to have to study each. I think they’d be received well here.
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I posted a recipe for Mom’s pork & orzo stew a while back(I’ll try to find it) , but basically it’s the same method and technique. Simmer chicken(45 mis to 1 hour removing protein scum), sweat veggies, add paprika and cook out for a min, add tomato products and cook out, a pinch of dried oregano, add rice and coat with veggies and tomato, add stock from simmered chicken, spoon some of the broth onto the chicken pieces, add a bit more paprika and garlic salt to the chicken and bake for 20-30 mins until the rice is cooked to your liking.
What makes it so good? Using legs and thighs with bone in, making a stock and using it to cook the rice, cooking the onions and peppers until they get nice and brown-ish and cooking out the paprika and tomato paste to get rid of the “raw” flavor. Plus the memories of learning how to cook from Mom all play a vital part.
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You and Sunshine both!! Sunshine wanted some cold meatloaf sandwiches for lunch, so that meant I needed to make a meatloaf for dinner. I rounded out last night’s dinner with mashed potatoes and peas.
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Yes, that is my meatloaf sauce, as well (mostly). I do add in a little worcester sauce to the mix.
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Dinner and a movie last night for BF and I at a Portuguese restaurant. The food was better than the movie! We shared fried calamari. He had chicken and shrimp in garlic sauce and I had an enormous char-broiled sirloin served with a nice crust on the outside and was perfectly medium inside. I ate about half and threw in the towel. I don’t believe in eating steak leftover but I took it home nonetheless. Anyone have any ideas for it? Delicious meal as always.
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Just don’t reheat it, as it tastes funky when you do. I let my leftover steak come to room temp.
Have it with eggs for a hearty breakfast, on a sammich, or make Thai beef salad (my preferred use for leftover steak) - sirloin should be perfect for it.
What was the movie?
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We slice leftover steak quite thin, pile onto bulky rolls with a slice of sharp provolone. Wrap in foil and bake for about 10 minutes at 350. We both like to put ketchup on after. We generally plan this meal when we cook steaks for the 2 of us and have it for supper the next night with some corn relish or bean salad.
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I usually cut up leftover steak into small pieces and put it in a quesadilla - the cooking process heats the steak very gently so it doesnt get funky. You can also cube it and toss it into a pot if chili at the very end of the cooking process so it just warms through in the hot soup.
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Cook up some peppers, onions and mushrooms, low and slow, slice the beef thin and add when veggies are ready, your favorite cheese on top of that, cover and melt it all up for about 2 minutes.
Slide the whole thing on top of good toasted bread…open face sandwich. Sauce and fries are optional.
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