Today I was going to do a tenderloin on the Kettle with the SnS. Once again effing wind 20 to 30 M.P.H. all day. Backup was smash burgers on the Presto griddle. Caramelized onions. Burgers seasoned with SPG+Butter from Grillaholics. Topped with cheese. I had on kaiser roll. I made 2 knowing my S.I.L. would be here. He loaded it with cowboy candy and ranch dressing no bread.
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Baked pork schnitzel german potato salad, zuchini chips.
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I’m visiting my daughter for a few days, who graduated college on Saturday (quick brag here - double major in Exercise Physiology and Psychology with a minor in Business Administration - all while being a student athlete playing soccer and finishing Suma Cum Laude - yes, proud papa here!)
ok back to cooking - she moved into her own apartment about two weeks ago, meaning she purchased a number of cooking utensils mid-April when she was visiting home. I tried to insert my advice on some things, specifically knives, but I was overruled
no biggie.
well, I got to cook with this new cooking stuff tonight, my daughter asked for carne asada and chimichuri, so I went at it! And the chef’s knife will be replaced ASAP! It’s serrated…omg the horror! This thing was brutal to mince the veg for the chimi…The slicing knife, also serrated - couldn’t stand it! But I managed…
then…the biggest issue - trying to get a good sear on the non-stick pans, I actually got that to work out nicely - pans worked great on the glass top stove, which I’m not use to. But I did set off the smoke alarm in the apartment in the process haha. My daughter was embarrassed that her neighbors or the fire trucks were on their way! All was good - got it under control and finished up and had a lovely dinner with her!
Carne Asada tacos with chimichurri and black beans and rice on the side! All for my graduate!
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Some days, you just need fried okra. These are the mustard-sauced pork chops from last night with fried okra. Yum.
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Another monochrome repeat. I loves me some carbonara. I also add a couple dashes of crushed red pepper while sautéing the bacon, etc and garlic. This time, I used tempesta (outta Chicago) guanciale. While guanciale is amazing, it’s not my jams for this dish. I will stick to pancetta or prosciutto ends. Alas, no cured egg yolks for finishing.
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Hmm...Born and raised in Chicago, True Blue...I never knew what Guanciale was. I've seen it in some Italian Deli's...Passed it by...Never knew what it was until today. I think I have to agree with pancetta or prosciutto...I also agree about the cured egg yolk. Not necessary...Looks really good!....Baller....
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texastweeter ya know, I’ve never done cacio e pepe. Challenge accepted! -
That dish is ... "No Yolk" (ba-dah-bum)
Seriously--very nicely done
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Southern Illinois version of cheesesteak-half an onion, bell pepper, thin sliced voice ribeye, white American cheese. Salt, pepper to taste
started with the veggies, then cook the steak and chop it into strips. Blend together the meat and veggies and layer cheese on top to melt. Grilled some bread with butter as there were no buns available in the house.
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As promised: a leftover Lexington chopped pork omelet. I included roasted red pepper and sautéed onions.
Honestly this would have been better in a soft taco shell with toppings rather than as an omelet. Oh well, they’re not all gonna be winners. That’s what you got me for, to do these stupid experiments.
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Our first strawberry shortcake of the season made with fresh NC berries.
Mari Jo made the shortcakes and I made the whipped cream, the latter clearly being the most complex task of this team endeavor. 🙄 We don’t put a lot of sugar in the cream so the natural sweetness of the berries shines through. Simply delicious.Comment
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Tri tip with Oakridge Santa Maria rub
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Pastitsio, one of my favorite comfort foods. Not my best effort, you should see three layers, not two. I would say don't be shy with the cinnamon and nutmeg. Even at my worst, this was still really good. Also, I need to get a deeper pan. I used a different pasta this time, dumped that all in then layered the meat and white sauce on top, and had to cut off the amount of both meat and sauce because of the height of my pan. Just poor planning with a new recipe and different pasta than before. I always figure I do better after mistakes, so really looking forward to next time.
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Beef back ribs, from Restaurant Depot in Brooklyn Center, MN. These were the best I have ever found, the meatiest. Most often the beef back ribs I find don't have as much meat. These, two bones were enough for a meal with the biggest rack. There were three racks in the pack, this was the smallest. They came off three different times for smoking, they were such different sizes. I neglected to take pics of them all before they disappeared.
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I posted about this earlier, but I stopped at a little Cajun grocery store outside Lafayette today on my way home from the MeatUp. Picked up some Cajun meat and other assorted goodies. One of them was a 2 pack of pork chops stuffed with Boudin. Grilled it on the SNS kettle with some hickory chunks….oh yeah! Potatoes O’Brien as a side. They did a good job of not putting too much boudin in the chop. Sometimes a stuffed pork chop has so much filling you can barely taste the chop. This one was stuffed just right!
Last edited by Panhead John; May 10, 2023, 06:27 AM.Comment
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The thing that is most cool to me is that the stuffing did not spill out all over during your cook. That is the key to a perfectly stuffed meat! -
Panhead John The knife work on those potatoes is amazing! Such precision. 🤪 -
SheilaAnn You should have seen me chop that bell pepper and onion into those tiny pieces! Skilled knifeman-ship at its best…..🥸
Michael_in_TX When I first opened the package, I saw no stuffing at the edges, it was completely sealed inside. You’re right, that’s how it should be done.
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Some Asian Inspired BBQ Chicken Quarters tonight...Asian Cucumber and Spinach Salad and some Regular Grilled Corn on the Cob.
Someone recently mentioned Bachan's Japanese BBQ Sauce. I Forgot I bought some like a year ago and was it hiding in my cabinet. I found it looking for something else. So that became the idea.
I have to say it came out pretty darn delicious.
I'm gonna find more ways to use this sauce.
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Clawbear57 That Bachan’s BBQ sauce is really good. A little pricey but good.
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Tonight I got home about 7 from a meeting and quick grilled a meal on the Weber Genesis with half the Grill grates smooth side up and half rail side up. A strip steak on the grill and since I didn't have any frozen shoestrings left I coated some tater tots with olive oil and some Lawry's. Did the same with some asparagus and put them both on the smooth grill grates. I'm not going to give you a closeup of the steak because even though the thermometer said 120 there wasn't much pink. But it tasted good and was juicy. The Tater Tots? My wife said, "Why haven't you done these this way before? You will from now on." She also liked the asparagus.
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Some kind of casserole my wife made. Dunno exactly what it is, but it was close to broccoli, rice, cheese, and chicken casserole. Whatever it was it was good.
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WayneT hers was similar. Broccoli, chicken, brown rice, milk, salt, pepper, cheese, fried onions, onions, garlic, and butter.
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