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**ItsAllGoneToTheDogs** · November 9, 2022, 06:25 PM

Some may recall my disappointment with a sourdough loaf on the international sandwich day thread. Well I showed that loaf a thing or two... diced it up, seasoned it, gave it some olive oil and made croutons.

**CHNeal** · November 9, 2022, 06:49 PM

Loin Chop, Brown Rice and Quinoa and veggies

Chops brined / marinaded in olive oil and a combo of Webers jalapeño garlic and caramelized onion seasonings. Microwave rice and frozen veggies. Fast simple and delicious.

**WayneT** · November 9, 2022, 07:39 PM

Another batch of Bolognese with several variations.

First and foremost, after I went to the Pork Center in Nahunta and found they wouldn’t grind some neck bone meat for me, and, aided by you bunch of enablers, I bought this.

Never say never. I wasn’t in the market for this but, y’all know how it goes. I used it to grind the pork neck and beef chuck.

Note that I cooked this in my new Dutch oven and on my new induction cooktop. It was satisfying to follow the instruction “heat in a Dutch oven” so explicitly. It was also oddly satisfying to grind that meat, knowing it was a method many of our forebears used.

This induction cooktop is the bomb for stews and ragus that need to simmer at low temps for hours.

7
The pork neck bone meat made a difference. Next time I’ll use less fat in the Chuck I grind. I’d call this a huge success!

**DaveD** · November 9, 2022, 07:47 PM

*Peeks out to see if the coast is clear*

Here are some green chile chicken tacos I made for Taco Tuesday dinner last night. This is based on a recipe originally in a Sunset magazine that my lovely bride came across at my folks' house the very first time she came to their place, over 20 years ago now...

These amounts are for 1 bone-in, skin-on chicken breast and can be easily scaled up. One sweet onion sliced & quartered in a foil-lined baking pan.

Mix two equal portions of: 1 tbsp EVOO, 1/2 tbsp oregano, 1/2 tsp each salt & pepper.

Coat the chicken breast with one of the portions, pour the other over the onions & toss them to coat. Put a rack on top of the baking pan and the chicken breast on the rack. Note: If you scale this up, recommend no more than two breasts in a pan this size, otherwise the onions will be awash in juice and won't brown.

Bake at 365F/185C until ITs 160-165F/71-74C, typically 45-55 minutes depending. If the onions aren't browned enough, put them back in for another ten minutes or so, you want 'em a little crispy.

Pull the chicken into shreds. Heat corn tortillas (preferably white corn) - we do it in the microwave, works great. Load the chicken, some diced Hatch green chile, some of the onions from the pan, shredded cheese, and sour cream. *chef's kiss*

**Attjack** · November 9, 2022, 08:30 PM

Pork belly burnt ends, roasted delicata squash, mozzarella, ghost pepper flakes, hot honey, sliced almonds, on a NY crust with olive oil, parmesan reggiano, and garana padano as sort of a sauce.

**Ernest** · November 9, 2022, 09:50 PM

Chicken taquitos. Had some leftover tortillas from yesterday.

**SheilaAnn** · November 9, 2022, 11:04 PM

Taking a queue from Ernest my tower of tastiness set against a backdrop of Justin wines. Wines were not consumed, they were out for a photo for a silent auction. I’m donating them.

Kaiser roll, shredded lettuce, wagyu burger, point Reyes toma cheese that did not quite melt all the way.

**lumbrjk** · November 9, 2022, 11:25 PM

Ready for tomorrow! Pork butt for topping potatoes and some pork belly burnt ends!

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**hoovarmin** · November 10, 2022, 04:55 AM

Jumped on team Chicken Scarpariello last night. First time making this, and the family loved it. As difficult as it is to spell, it's an easy recipe to make. The shells are not in the recipe, but were a nice addition suggested in a previous thread by SheilaAnn

**Old Glory** · November 10, 2022, 05:53 AM

A Quick Thai Stir Fry on a weeknight. Chicken thighs, green beans, and red bell peppers over Jasmine Rice.

**JCBBQ** · November 10, 2022, 06:50 AM

Not a great shot but, clearly, the pic was an afterthought as I’d already tucked in to my carnitas tacos, refried beans and rice.

**TWBarbecue** · November 10, 2022, 07:36 AM

Smoked Cubano Pork Tenderloin!

Marinated overnight made with a mixture of Cubano seasoning, minced garlic, olive oil and fresh lime juice. Placed on the GrillaGrills Silverbac when it stabilized at 275°F and smoked until the IT reached 142°F to allow for carryover to 145°F. Sprinkled on a light dusting of more Cubano rub as a finish. FANTASTIC and SUPER flavorful!

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