Quick weeknight salmon as it is (still!) rainy and cold outside. This weather is more like February weather for us than November weather. :/
I think this is my favorite way to do salmon....just a hair above blackened. Salmon seasoned with homemade lemon-pepper seasoning and then basted with lemon-pepper butter while it cooks. The zucchini are dusted with the same lemon pepper seasoning and a bit of parmesan cheese mixed it.
Also, I seem to like zucchini. That's an entire whole one on my plate!
From the book Mi Cocina. Really, really tasty. A couple of tweaks, buy the cooked pulpo from the supermercado, and this would come together in less time than it takes to cook the rice.
Looks fabulous. I've never really gotten the hang of kebabs, esp. when everything's really mashed together. How do you get the innermost meat cooked w/o overcooking the outside? That's quite a fire so it doesn't look like a real long cook. What's your technique?
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Breaking down an eight-pound choice rib roast left me with a four-pound roast, the ribs, some trim, and about a pound and a quarter of spinalis. The roast went to the freezer and will now be on the table at Christmas. I plan on smoking the ribs soon. The spinalis got devoured last night. After a dash of Lawry's and pepper and a brush of olive oil, it hit a preheated cast iron pan for a couple of flips and a sear. On the plate are roasted potatoes with Tony C's and rosemary, sauteed cremini mushrooms with garlic and Worcestershire, and salad with a splash of balsamic. Blue cheese mixed with olive oil was sprinkled over the steak and salad, as were some fresh chives.
-Wish you guys could have tasted this!
hoovarmin yeah most of the time people with cow’s milk allergy are also allergic to goats milk because their immune systems can’t distinguish casein A1 and A2. It’s really weird she’s tried A2 brand cow’s milk and reacted but nothing from goats milk. If I can cook with cheese again I don’t ask too many questions. Lol
Gotta have some red meat before all the turkey. Reverse seared a piranha. Dry brined it overnight and seasoned with some coarse black pepper and garlic and served with meat head's chimichurri.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
texastweeter I used traditional pancetta. Imported. Ready to have your mind blown? So at my old job, we used to cure the yolks. Then you grate the yolks on am omelette or on carbonara or a salad. Next level $hit right there!
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