What's cookin' tonight

I make my own mayo too. But for our tastes Best Foods/Hellman's is our preference by far...unless it is Aioli.

 

One of the sweet things in life I am missing by working at Le Coq Rouge...the leisurely weekend BBQ's

Sounds great by the way.

P.S. The recipe for the rub looks like a must try on my list as well.

 

Ended up trying a very small portion last night. Not bad. cooked 1/2 of the 4 pcs med rare and the other half medium. We like beef med rare but this was better in our opinion medium.

 

So today I felt like having some ground pork. I thawed (not UNthawed) a piece of shoulder, ground it, spiced it, lightly fried it and this is what dinner was....

 

Lunch on the restaurant

Last night we had a rather large party for out little place (24), they wanted a set menu served "family style". No problem. When they were finished we boxed up portions for them to take home....few took any. So the staff got to take home what they wanted. I got a rabbit and a half with pasta, a vogienne salad, and a steak and veggie portion.

so today's lunch is a rabbit and pasta sandwich on a half baguette....yummmm

 

Lunch today, Carbonara style spaghetti with carrots, bacon, Italian sausage, fresh onions, garlic, basil, marjoram, and flat leaf parsley, (shoulda added thyme and oregano darn it!!!) and 5 cheeses (cheddar, swiss, Mozz, Parm, and Gorg)

 

Here's the strawberry cream cake of the day

 

Another left over lunch.....



Another leftover lunch. This was originally a chicken in the Tanguine w/ bacon, carrots Moroccan spices served with Risotto. Rewarmed and served over bread (I know...2 starches), with a home made turkey gravy. Flat leaf parsley on top.

 

For brunch today...



Nested shredded tates, topped w/ cheddar, a semi soft egg, and placed on woven bacon, garnished with woven bacon and culantro (a wonderful herb much like cilantro in taste and texture)

 

'nother brunch. not my pic sorry forgot to take a pic but this is what I made for breakfast today. I added parm and swiss to the cheddar, and sauteed mushrooms and onions to the filling, and finally I made my own pie crust.

 

Today's breakfast...This is home made pie crust (about 3 1/2 inches round and deep), bacon, 3 cheeses, potato gratin, a modest drizzle of home made blue cheese dressing (Gorgonzola), topped with a sunnyside up egg

 

Cookin' up chicken enchiladas at the hotel. Made my own cream of mushroom soup with the Pampered Chef manual blender, salsa with the same, "baking" it in a table top bbq in a piece of stoneware on top of a small cast iron skillet. Tasty w/o leaving the hotel.

I think I am getting pretty good at the Road Gourmet.

 

So tonight's hotel room dinner was...home made black beans made into a hotel made refried beans, ground beef with hotel made taco seasoning and fresh herbs, fresh hotel made salsa fresca, hotel made guac, and fresh fried taco shells. YUMMY!!!