Dinner tonite was boneless, skinless chicken breasts and thighs with some stir fry veggies on the grill grates on the Weber Genesis. The good thing about DST, and some beautiful weather, is that I could sit out on the patio to cook tonight.
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Beer Brats on the Weber Kettle! Cooked onions & peppers in dark beer, a healthy drizzle of olive oil and 1/2 stick of butter for 30 min at 325°, then added brats to the mixture and brought the IT of the brats up to 160°. Seared off ensuring the IT hit at least 165°. DELICIOUS. Recipe at
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Steak salad with Thai vinaigrette and spicy apple-mango salad.
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I turned a leftover pork shop and rice into some tasty stir fry. The wife wanted spicy and orangey, so I added a ton of red pepper, zested a blood orange, then squeezed the juice into some of Recipe Tin's all purpose stir fry sauce. The aromatics were garlic, ginger, shallot, and about half the zest in the first batch of oil to crisp up the pork. The broccoli was a good combo. I was worried the orange zest would burn - nope, it was excellent. The only thing burnt was my mouth, since I finally got the spice level right for her!
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Looks great 88!…..What’s a pork shop? Kinda like a pig farm?
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Panhead John It's close, but more like what you do at the ladies clothing store. Ya know - spend the afternoon out on a 'shop' and the leftovers of said 'shop' are what you wear to your next costume party. In this case, the pork "shop" was a run to the grocery shop and.... Never mind. Too complicated.🤣🤣
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These pages are full of great food
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It’s Pi day so I baked a pie. This one is a lemon cream cheese
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Italian Classics - The Series - Veal Rollatini Marsala
Veal Rollatini is an interesting dish, not only because it's delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in an Italian dictionary the word rollatini is nowhere to be found. The correct term is involtini, so in Italy a dish made in this style might be called Veal Involtini a la Marsala (or something of that nature).
I’m not sure where the term rollatini originated. Perhaps, some early Italian-American chef thought the name would be more intuitive to American diners. Or it could be dialect from a specific area in Italy. Regardless, while living in the small suburb of Seabrook, Texas back in the 1970s (many of you might remember the legend of HJ Leggie and my chicken recipe), I used to frequent Mario’s Flying Pizza. One of the pizza cooks was also fairly accomplished at a variety of Italian dishes like spaghetti, lasagna and even some veal and chicken dishes. One in particular, Veal Rollatini Marsala became an instant favorite of mine. The velvety smooth, slightly sweet wine sauce and the tender veal really resonated with me.
Since that time, I’ve come up with a slightly different version whereby I roll thin veal scaloppini with Prosciutto de Parma and Fontina cheese which is then braised in a classic marsala wine sauce. It’s a fairly fast and easy recipe which hits way above its weight class. The sauce can be combined with a number of chicken, beef, veal, even eggplant dishes which I hope to share soon. Enjoy one of Troutman's favorite Italians, Veal Rollatini Marsala!!
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Gosh damn that is delicious. As I noted on Caffeine88 ‘s post above, the description makes the dish.
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These chicken and sausage shish-kabobs were marinated in dijon, olive oil, rosemary, and a splash of beer before being hung over a couple of chunks of oak and charcoal. They cooked at around 290º until the chicken probed 160º. Then put on the plate with barley, crispy iceberg, and a drizzle of hot honey.
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1PM: Chicken in fridge dry brine, Alabama White sauce made.
2:30 PM, paint chicken with Alabama White Sauce, dust with Holy VooDoo rub
And back in the fridge until 4pm
Loaded in my YS640S at 350F
Brush on more Alabama White Sause every 30 minutes.
Ready for dinner!
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First cook from The Wok. Still haven’t scratched the surface in reading this book but a quick flip through identified a recipe for Ants Climbing a Tree. Not only did I have all ingredients on hand but it is also one of my favorites from back in the day that I rarely see in Chinese restaurants
A very easy dish to make, less than 20 min all in and most of that is waiting for the noodles to soften in hot water. Very happy with the dish.
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Smoked chicken pot pieAttached FilesComment
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​​​First time ever doing and having chicken fried steak. Full disclosure chicken steak was from O.S. I just fried it and made a cream sauce. All done on much neglected gasser this winter. Need to work on that sauce. Taste good texture not so much. Too thick.
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Love chicken fried steak. Serve it with mashed potatoes, a roll, and green beans. -
texastweeter, a lot of recipes had mashed potato as as a side. Just too lazy this evening to mash it up.
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Here is the recipe from the app…..can’t find my printed one.
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Just another burger on the Blackstone. I should have probably waited for another page. This one is knocking my socks off.
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Gotta admit, I’m missing the good old days of microwave cooking. I’m really gettin tired of all the grilling, smoking and BBQ..blah, blah, blah. I think it’s time for everyone to get back to our culinary roots where it all started…an electrical device that cooks food from the inside and bombards our food with microwaves. Even sounds tasty!
Tonight I was longing for a good old fashioned microwaved filet mignon and lobster tail. I did a front sear on the steak while cooking the lobster tail at the same time. I nuked them for 5 minutes on high to create a really good sear on the steak, as well as the perfect IT for the tail. Turned out as one of my best meals in a long time.
I STARTED WITH A RECIPE FROM MY BIBLE
THIS IS WHERE THE MAGIC HAPPENS
ACTUAL UNTOUCHED PHOTO OF THE FRONT SEAR IN ACTION
Oops, how did this get in here?
Last edited by Panhead John; March 15, 2022, 08:36 PM.Comment
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Panhead John Steak, potato, and tail- beautiful! Curious, does there happen to be a pink setting on your MW? No matter what button I push, mine cooks gray...
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