Yoder Chicken
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I forgot I don’t have any sides so dinner is rotisserie chicken with a side of rotisserie chickenAttached FilesLast edited by Smilner; September 13, 2022, 11:21 PM.Comment
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I cooked this last night. I needed a change of pace from all of the fatty smoked and fried foods I've been eating since Labor Day so I made a dish that I first had in Massachusetts in a town near Boston: Baked Fish Medley
Very simple: roughly equal parts of salmon, flounder, and rainbow trout (I usually use cod but the store was out so I went with the trout) cubed up, lightly salted and peppered. I added about 1/4 cup onion that I shredded on the cheese grater, a little cream just to coat all of the fish when mixed together, and 1/4 stick of thinly sliced butter. Put into a small casserole and top with buttered toasted Panko and a light sprinkling of Parmesan cheese. Bake at 375o until the fish is done. Brown the top under the broiler if necessary.
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What may very well be my wife’s favorite meal. Caesar Salad roll-ups with marinated Italian chicken breasts. Two day soak in olive oil and seasoning, grilled indirect then reverse seared to crisp / char the herbs. I may be bragging but darn good eats!!!Attached FilesComment
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Fired up the 22 kettle and set the plancha on for evening omelettes.
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WayneT, actually not open faced (well I may not know the terminology), but just a regular folded, with extra layer of toppings. Also, it is freezing in Wi in Feb, I’ll watch you cook for us through the window!😜Last edited by Richard Chrz; September 13, 2022, 07:02 PM. -
Lesson learned this evening, I need to invest in griddle tools. I only had a fish spatula to work with,
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Had to do something quick: frozen burgers (there's a cheddar bacon burger in there somewhere), Gaspar's Portuguese-style linguica (the long one), Kiolbassa Polish smoked sausage (the shorter links), and zucchini I had to make before it turned bad. The grill ran hot, mostly my fault, but the upper rack really helped. I tossed in a small scrap of cherry for a little kiss of smoke.
I have not grilled veggies in a month of Sundays, because I'm lazy, but I bought the zucchini to grill, so I kinda had to. Sorry for the sloppy pic, but I did not want to overcook and I had just turned them. Turned out pretty tasty (salt, pepper, EVOO):
Added the pickled cauliflower that was finally ready to open (linguica is on the bottom):
Everything was delicious. I did not really want any starch to go with this, but white rice or couscous would have been great. Even some farofa. Anyhow, the hot pickled cauliflower was a perfect accent to both sausages. Tasty dinner where the food complimented each other ("Hey, you're looking great tonight!")....seriously though, it turned out pretty well for just throwing it together.
The Gaspar's linguica is a lot closer in flavor and consistency to the Brazilian style linguica I mixed, stuffed, and grilled last month. Gaspar's is really good, if you can get it. Both their chourico and linguica. Yum. If you can find it, get some (I ordered a case online to try). Kiolbassa is our favorite kielbasa by far and our BJ's carries it. If you like kielbasa, I recommend you give it a try.Comment
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Tomato Galette with home grown tomatoes and smoked Cougar Gold. Pastrami sandwich (used amazing ribs corned beef and katz recipes).
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What to do with leftover tomatillos from my maiden chili verde voyage? They reminded me of a recipe I cooked many years ago from a Williams-Sonoma cookbook by Josh Wesson titled Food and Wine. I vividly remember him commenting about not letting Moses choose the wine as it would more likely than not be Manischewitz. Cracked me up and I became a disciple of all thing oenological.
So tonight, I returned to my roots and made fish with Tomatillo Sauce. The original recipe calls for Mahi-Mahi but I found some Branzino fillets in the freezer and went with them.
Charred a tomatillo and some scallions.
Added in all the ‘secret’ ingredients and spun it up.
Fried up the Branzino.
Fried up some tortillas in leftover clarified pig fat from a previous cook.
Finished fillets.
Finished fillets and tomatillo sauce.
Served over the tortillas accompanied by a tomato/peach salad with feta.
Lemon posset with peaches and blueberries for dessert.Comment
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Sauce is green....so I say we left that first one in the dust.
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Michael_in_TX I’d hoped you had forgotten about that. 🙄🤣🤣
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Steak Frites Tonight.
Weber 22 with SnS.
Front Seared Filet Mignon with Homemade Frites with Truffles Carpaccio and Parmesan, Roasted Garlic Zucchini.
Yes, it's a Tuesday.
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SheilaAnn As you know, I am a Carpenter for a higher end grocery chain. My place of employment had the filets on sale for 5.99 each. I got the Truffles from Costco, the zucchini was from my garden, I had the potatoes and shrooms. Easy Peasy. I will say, homemade fries are so much better than fast food restaurants.
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Salmon quinoa bowls with a view
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Okay, this should never happen, but a commercial, large-batch marinade just knocked my socks off!
I knew I needed something quick for tonight....and earlier I saw a Meat Church (Matt Pittman) video in which he recommends Lawry's Lemon-Pepper marinade for quick weeknight meals. So I picked up a bottle and marinated two pork tenderloins for ten hours.
When I got home, I threw them on the Chimp at 375 F until they reached 143 F.
OMG. This stuff must be magic. The lemon-pepper flavor permeated the meat! Like, it isn't supposed to do that. The salt, sure, but the flavor got all in there! It was so delicious!
So good! The only thing I wish I had done differently -- and wished I had time for -- was to sear the tenderloins. But other than that, it was perfect.
Best $2.66 I ever spent.
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It's been a while since I made beef and broccoli so guess what I made?
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WayneT soy sauce, Shaoxing wine, chicken stock, oyster sauce. https://www.seriouseats.com/chinese-...r-sauce-recipe
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So I tried my first juicy Lucy with pepper jack (cuz it’s what I had). Maybe they are better with good ole fashioned American… and I bet smaller beef portions. Nonetheless, good burger, kiss of hickory.
corn on the side with the TJ elote seasoning
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hoovarmin Trader Joe’s "everything but the elote". Someone here turned me on to it. And copious amounts of butter. I used the elote on roasted potatoes the other day. Awesome!
WayneT 10 years of corporate burger joint training has me do shredded on the bottom. In your defense, last night I used hearts of romaine, so much sturdier, as it were. I usually used iceberg and cut a bit thinner, so it’s more pliable and stays put.
Allon American cheese next time for sure!
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I do love me some pasta. Fresh tomato cooked down with various seasoning, add in a tablespoon of cream, angel hair pasta, topped with freshly grated parm. I need more pasta in my life!
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Hold on there! That plate is a total mess! Oh, the humanity!Originally posted by Richard Chrz View PostI do love me some pasta. Fresh tomato cooked down with various seasoning, add in a tablespoon of cream, angel hair pasta, topped with freshly grated parm. I need more pasta in my life!
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... you're better than this, Richard ...
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