Pictured above brussel sprouts sauteed in an iron skillet cooked in the bacon grease from the country bacon that we later chopped and added to this dish. Outstanding....love this dish!
Our friend Larry the hunter caught his first elk ever.....him and his wife Georgene were kind enough to share their catch with us a beautiful venison roast. I braised it in dark beer, carrots, potatoes, vegetable stock, fresh rosemary and cooked for three hours. It just fell apart with the touch of our forks. Served it with Ancient Crusted bread from Whole Foods Bakery. Delish!
Here we grilled shrimp on skewers with mustard dill dressing and kalamata olive yogurt sauce. Awesome! This one was courteous of the great chef Bobby Flay. http://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-skewers-with-mustard-dill-dressing-and-black-olive-yogurt-sauce-recipe/index.html
The brussel sprouts and bacon look incredible! I'll have to try that; I usually just salt & pepper them, tossed with olive oil, and roast them in the oven. (Bacon definitely makes anything better....)
ReplyDeleteYes Jenny, everything is better with bacon! This had the salt & pepper, with olive oil. Thanks for commenting on my blog! Much appreciated!
ReplyDeleteeverything looks fantastic. Good for you but I will never be able to call you Joe, you will always be JJ
ReplyDeleteThanks Mary! Glad to see your post!
ReplyDeleteWow! These all look freaking amazing! Im hungry now. Good stuff buddy.
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