What's for supper?

[FightingFish]

Tonight it is curried lamb with corn and naan. Yum Yum. Drool Drool.

Nice! Last time we went for Indian the waiter came up and asked, "How's your naan"? I thought he said, "How's your mom"? It was pretty funny when I realized my error.

Tonight, I'm gonna make a nice Valentines Day Dinner. Flat iron steak cooked in the cast iron skillet with a red wine reduction. Garlic and chive roasted fingerling potatoes, spring mix salad, and asparagus. I can't wait! Now to figure out what kind of cigar goes with a Bordeaux.

[Roger]

Tonight I am making rib eye steak and coconut shrimp. Served up with some Ginger Garlic Orange dipping sauce. Made some heart shaped sugar cookies for desert. Yum Yum!

[Paddy]

Tonight :
Roast Pork loin warpped in bacon
Sauted Asparagus
Colcannon

[CptnBlues63]

My wife, being from the US and having lived a large portion of her life in the south AND having cooked professionally has introduced me to some seriously yummy (and artery hardening) dishes.

One of my favorites being her fried liver. Now, I've always liked liver but her chicken livers are to die for and her beef liver is freaking amazing. This past hunting season I brought home some moose and deer liver.

I'd forgotten the year before and got an earful from my wife about not bringing home moose liver so I made extra sure I brought lots back this year.

Anyhow, long story short, she made moose liver the other night. I can't begin to describe how good it was. All I can say is, I ate wayyyyyy to much!

The thing about wild liver is you need to soak it in milk for a good 12 hours before cooking it or else it has a very strong iron taste. I didn't know that but luckily my wife did and soaked it properly before cooking it.

I can't wait to try some deer and elk liver now!

Oh, she made Butternut squash with it and I made a pile of mashed potatoes.