What's your favorite home cooked meal??

[myownidaho]

Man, I don't think I can answer this one. It really depends on what mood I'm in and the time of the year. Colder weather I'm more partial to spaghetti with a sauce full of sausage and shredded pork chop, or chile verde. Warmer weather tends to be something on the grill, I love a good burger. One thing I will do year round is pizza. I've got my dough down and we have several standards that we really like. Other than that, I'm a food slut. I'll eat just about anything.

 

[chef jimmyj]

OK, JJ, what's a "Spinner"?

Spinners are Jamaican, traditionally a small ball of pasta dough, no eggs, is Spun or rubbed between the palms to make a long, pointed on both ends, noodle. These can be cooked in water but I cook them in the Pot Roast broth. The spinners get more flavor and thicken the gravy. Spinning them one at a time is really time consuming. Since I have to make a lot to feed my crew, I steamlined the process. I roll long Snakes of dough and cut into 1/2" pillows or dumplings, exactly like making Gnocchi. In Jamaica and the West Indies, Spinners are the starch in a variety of stews and braised dishes...JJ

Borrowed from Google Images...

 

[88rxna]

Man, I don't think I can answer this one. It really depends on what mood I'm in and the time of the year. Colder weather I'm more partial to spaghetti with a sauce full of sausage and shredded pork chop, or chile verde. Warmer weather tends to be something on the grill, I love a good burger. One thing I will do year round is pizza. I've got my dough down and we have several standards that we really like. Other than that, I'm a food slut. I'll eat just about anything.

Shredded pork chop in spaghetti!?!?!

 

[myownidaho]

Shredded pork chop in spaghetti!?!?!

Lol! I season and brown two thin cut, bone in pork chops and let them simmer in the sauce. After about 90 minutes, I pull them out and shred them with a fork. Back into the sauce they go. The meat and the bones add a superb porky note to the sauce. They add up to about 1/4 of the meat in the sauce. The rest is a mix of hot and sweet Italian sausage.

 

[88rxna]

That's genius! I love pork in my sauce! I usually bounce between hot and mild Italian. Never even thought of using pork chops.

Speaking of spaghetti, my tomatoes are almost ready, I'm going to have to find a recipe soon. I've always used store bought sauce.

 

[phatbac]

My favorite for breakfast has to be Biscuits in Gravy, Tenderloin or country ham and eggs.

For a lunch/Dinner/Supper i like steak (porterhouse) and mashed potatoes (redskin) with green beans.

This thread makes me hungry!

Happy Smoking,

phatbac (Aaron)

 

[chef jimmyj]

Lol! I season and brown two thin cut, bone in pork chops and let them simmer in the sauce. After about 90 minutes, I pull them out and shred them with a fork. Back into the sauce they go. The meat and the bones add a superb porky note to the sauce. They add up to about 1/4 of the meat in the sauce. The rest is a mix of hot and sweet Italian sausage.

 I feed 6 adults daily. Pork in Tomato Sauce is a fav around here too. To 3-28oz cans Whole Tomatoes, hand crushed, 12oz of Tomato Paste, and all the flavorings, wine, garlic, onion, carrot, oregano and fresh basil at the end, I add 5 pounds of browned CSR's! The whole deal simmers 2-3 hours until fork tender. The kids prefer the meat chunky so I remove the meat to a platter to pass with Pasta and Sauce. ALL THE MEAT GOES IN THAT SITTING! We do get another meal of tasty sauce over pasta and usually fry some sausage to go with.

During the holidays, I do similar to you. It's Grandma's Gravy time! In a 20Qt Stock Pot, I double the tomato product then the meat is 2 pound CSR's, 2 pounds Beef Chuck, 2 pounds Italian sausage left in the casing, 2 pounds Chicken Thighs and 2 pounds Meatballs. All the meat gets browned and set aside. First the pork and beef simmers 2 hours. Add chicken and sausage, simmer 1 hour. Add meatballs, 30 more minutes and call them to the table. We get 3 meals and some lunch out of Grandma's Gravy...JJ

If anyone is interested....

Porky Pasta Sauce

4-5Lbs Pork Country Style Ribs or Butt, cut in 2x2 pieces ( This is a Min. up to 8lbs won't hurt, Bones Too! )

2T Olive Oil

2C fine Chopped Onion

1C fine Chopped Carrot

2-3ea lrg Cloves Garlic, minced (1Tbs)

2ea 28oz. Cans Diced Tomatoes (7Lbs Fresh Diced)

12oz Tomato Paste

12oz Red Wine

16oz Water or Stock

tsp Oregano

1tsp Salt

1tsp Black Pepper

1C Fresh Basil Leaves, torn (Big handful.)

1T Sugar if needed.

Lots of Parm Reggiano Cheese for pasta

Heat oil in a large Heavy Bottom 12Qt Stock Pot.

Brown meat on all sides, 6-7 pieces at a time. Set aside.

Saute Veg until Onion is translucent and golden.

Add Tomato Paste and saute until it darkens slightly.

Add wine and reduce 5 minutes to concentrate flavor.

Add Meat and remaining, except Basil and Sugar.

Bring to a Boil, reduce Heat and simmer, uncovered, until meat is nearly falling apart. About 3 Hours.

Stir every Ten Minutes, scraping the bottom of the pot to keep from burning.

When meat is Fork Tender, Add Basil and adjust seasoning. If too acidic add sugar to taste.

Serve Sauce over your Fav pasta and meat on the side. Top with Cheese.

 

[natej]

Personally i tend to go through phases..

Being of italian herritage, the lady of the house makes beautiful pasta from scratch that would have to deffo be my favourite.
Winter in australia at the moment so im loving me some guiness stew or a nice vindaloo!

If we are talkin Q.. reverse sear ribeyes, beef cheek or a juicy pork loin..

Mmm mm

 

[3montes]

Smoked meats aside it would be my wife's tuna salad with peas of course, followed by tater tot hot dish!

 

[masonsjax]

I don't get it too often, but my absolute favorite, death row last meal, would be:
Thick cut, very rare prime rib with lots of raw horseradish, creamed spinach, garlic mashed potatoes, and a bottle of smokey scotch. For dessert, more scotch.

 

[myownidaho]

 I feed 6 adults daily. Pork in Tomato Sauce is a fav around here too. To 3-28oz cans Whole Tomatoes, hand crushed, 12oz of Tomato Paste, and all the flavorings, wine, garlic, onion, carrot, oregano and fresh basil at the end, I add 5 pounds of browned CSR's! The whole deal simmers 2-3 hours until fork tender. The kids prefer the meat chunky so I remove the meat to a platter to pass with Pasta and Sauce. ALL THE MEAT GOES IN THAT SITTING! We do get another meal of tasty sauce over pasta and usually fry some sausage to go with.
During the holidays, I do similar to you. It's Grandma's Gravy time! In a 20Qt Stock Pot, I double the tomato product then the meat is 2 pound CSR's, 2 pounds Beef Chuck, 2 pounds Italian sausage left in the casing, 2 pounds Chicken Thighs and 2 pounds Meatballs. All the meat gets browned and set aside. First the pork and beef simmers 2 hours. Add chicken and sausage, simmer 1 hour. Add meatballs, 30 more minutes and call them to the table. We get 3 meals and some lunch out of Grandma's Gravy...JJ

If anyone is interested....

Porky Pasta Sauce

4-5Lbs Pork Country Style Ribs or Butt, cut in 2x2 pieces ( This is a Min. up to 8lbs won't hurt, Bones Too! )
2T Olive Oil
2C fine Chopped Onion
1C fine Chopped Carrot
2-3ea lrg Cloves Garlic, minced (1Tbs)
2ea 28oz. Cans Diced Tomatoes (7Lbs Fresh Diced)
12oz Tomato Paste
12oz Red Wine
16oz Water or Stock
tsp Oregano
1tsp Salt
1tsp Black Pepper
1C Fresh Basil Leaves, torn (Big handful.)
1T Sugar if needed.

Lots of Parm Reggiano Cheese for pasta

Heat oil in a large Heavy Bottom 12Qt Stock Pot.
Brown meat on all sides, 6-7 pieces at a time. Set aside.
Saute Veg until Onion is translucent and golden.
Add Tomato Paste and saute until it darkens slightly.
Add wine and reduce 5 minutes to concentrate flavor.
Add Meat and remaining, except Basil and Sugar.
Bring to a Boil, reduce Heat and simmer, uncovered, until meat is nearly falling apart. About 3 Hours.
Stir every Ten Minutes, scraping the bottom of the pot to keep from burning.
When meat is Fork Tender, Add Basil and adjust seasoning. If too acidic add sugar to taste.
Serve Sauce over your Fav pasta and meat on the side. Top with Cheese.

Very familiar recipe! My sauce and paste come from the pantry. I grow San Marzanos every year.

The only other additions is I add reconstituted dried porcini's. For your recipe it would be 1/2oz dried. The soaking liquid replaces some of the stock. And a large pile of chopped crimini mushrooms saute'd with the vegetables.

 

[myownidaho]

I don't get it too often, but my absolute favorite, death row last meal, would be:
Thick cut, very rare prime rib with lots of raw horseradish, creamed spinach, garlic mashed potatoes, and a bottle of smokey scotch. For dessert, more scotch.

I could eat that! A fine old bottle of red with the dinner for me, and the Islay gets to shine by itself for dessert.

 

[SmokyMose]

 

OK, JJ, what's a "Spinner"?

Spinners are Jamaican, traditionally a small ball of pasta dough, no eggs, is Spun or rubbed between the palms to make a long, pointed on both ends, noodle. These can be cooked in water but I cook them in the Pot Roast broth. The spinners get more flavor and thicken the gravy. Spinning them one at a time is really time consuming. Since I have to make a lot to feed my crew, I steamlined the process. I roll long Snakes of dough and cut into 1/2" pillows or dumplings, exactly like making Gnocchi. In Jamaica and the West Indies, Spinners are the starch in a variety of stews and braised dishes...JJ

Borrowed from Google Images...

I want Spinners!!

 

[chef jimmyj]

Very familiar recipe! My sauce and paste come from the pantry. I grow San Marzanos every year.

The only other additions is I add reconstituted dried porcini's. For your recipe it would be 1/2oz dried. The soaking liquid replaces some of the stock. And a large pile of chopped crimini mushrooms saute'd with the vegetables.

I used to do porcini but one of the kids is not a 'shroom fan. I nixed them years ago but I am a fan and agree they add to the sauce...JJ

 

[phatbac]

I don't get it too often, but my absolute favorite, death row last meal, would be:
Thick cut, very rare prime rib with lots of raw horseradish, creamed spinach, garlic mashed potatoes, and a bottle of smokey scotch. For dessert, more scotch.

 

[88rxna]

 I feed 6 adults daily. Pork in Tomato Sauce is a fav around here too. To 3-28oz cans Whole Tomatoes, hand crushed, 12oz of Tomato Paste, and all the flavorings, wine, garlic, onion, carrot, oregano and fresh basil at the end, I add 5 pounds of browned CSR's! The whole deal simmers 2-3 hours until fork tender. The kids prefer the meat chunky so I remove the meat to a platter to pass with Pasta and Sauce. ALL THE MEAT GOES IN THAT SITTING! We do get another meal of tasty sauce over pasta and usually fry some sausage to go with.
During the holidays, I do similar to you. It's Grandma's Gravy time! In a 20Qt Stock Pot, I double the tomato product then the meat is 2 pound CSR's, 2 pounds Beef Chuck, 2 pounds Italian sausage left in the casing, 2 pounds Chicken Thighs and 2 pounds Meatballs. All the meat gets browned and set aside. First the pork and beef simmers 2 hours. Add chicken and sausage, simmer 1 hour. Add meatballs, 30 more minutes and call them to the table. We get 3 meals and some lunch out of Grandma's Gravy...JJ

If anyone is interested....

Porky Pasta Sauce

4-5Lbs Pork Country Style Ribs or Butt, cut in 2x2 pieces ( This is a Min. up to 8lbs won't hurt, Bones Too! )
2T Olive Oil
2C fine Chopped Onion
1C fine Chopped Carrot
2-3ea lrg Cloves Garlic, minced (1Tbs)
2ea 28oz. Cans Diced Tomatoes (7Lbs Fresh Diced)
12oz Tomato Paste
12oz Red Wine
16oz Water or Stock
tsp Oregano
1tsp Salt
1tsp Black Pepper
1C Fresh Basil Leaves, torn (Big handful.)
1T Sugar if needed.

Lots of Parm Reggiano Cheese for pasta

Heat oil in a large Heavy Bottom 12Qt Stock Pot.
Brown meat on all sides, 6-7 pieces at a time. Set aside.
Saute Veg until Onion is translucent and golden.
Add Tomato Paste and saute until it darkens slightly.
Add wine and reduce 5 minutes to concentrate flavor.
Add Meat and remaining, except Basil and Sugar.
Bring to a Boil, reduce Heat and simmer, uncovered, until meat is nearly falling apart. About 3 Hours.
Stir every Ten Minutes, scraping the bottom of the pot to keep from burning.
When meat is Fork Tender, Add Basil and adjust seasoning. If too acidic add sugar to taste.
Serve Sauce over your Fav pasta and meat on the side. Top with Cheese.

This looks like a winner too!

Today was a cheeseburger fatty...AGAIN.
it's just too good not to make though!

20170723_175021.jpg

• 88rxna
• Jul 23, 2017

Prime rib, now that's something I can't get tired of...

 

[ab canuck]

   All these comments and posts have got me going.......... Time to eat. Slicing brisket in 15 min....

 

[88rxna]

A lot of pasta talk..
My tomatoes are getting close!
JJ, how much sauce is that gonna make? It looks like it makes a lot..
I really want to try your recipe.

 

[atomicsmoke]

As porcini were mentioned i remember another dish we all (in the family) love: simple pasta (good quality) with porcini, parsley and garlic.

 

[GaryHibbert]

For me there's no question as to my favorite non-smoked meal.

Roast beef with horseradish, Yorkshire pudding, and gravey. Miss Linda makes Yorkshire pudding for me in muffin pans--2 dozen at a time. She usually eats 5. That leaves me, pig that I am, 19. Life is good.

Gary