Road food tonight. Heading south in the RV to a RC meet. Watching “More Pasquale Sciarppa” you tube showin’ me how to make canned clam pasta 😁. We cook & drink wine alike, well…..ok drink 😂😂😂
Attached Files
-
Some of my recents, Brisket, steak with wings and bakers, grilled lobster tails with zucchini from the garden, Cornish hen, pizza, Sweet potato pie from garden sweet potatoes, and lasagna from scratch with homemade pasta sheets.Attached FilesComment
-
-
"Catchin' up" is right, I lost most of 2023 from 2 surgeries, but I'm back strong now!Comment
-
Today I made us the first pair of steaks from a Creekstone striploin I ordered when they were on special not long ago as the centerpiece of my 64th birthday dinner. Like many here have commented, we can pretty consistently outperform all but the highest-end restaurants at home with quality starting material, so we didn't consider going out for a steak!
These were right about a pound/450g before I trimmed off the thick fat-cap bits, so ended up about 10oz/280g. Dry brined overnight and into the sous vide for about four hours at 129F/54C after getting generous coats of coarse ground pepper and granulated garlic, vac sealed up with a bay leaf.
Patted dry and hit 'em with Uncle Chris's Steak Seasoning, which as any fool knows is Extra Fancy, then seared them over raging coals. (Fun fact: these were the leftover B&B coals from the pointy-headed experiment with six probes around the indirect side on a Slow n Sear kettle - they ran six hours at 250ishF and after smothering that day, were easily enough to provide the bed of coals for this sear. Remarkable.)
Edit: found a way to convert phone vid to gif!
Meanwhile, my lovely bride had whipped up some delicious shrooms and O's that combined some sweetness with a Worcestershire-based sauce.
I cleft each steak in twain so that we each got both steaks, and plated with the shrooms & O's, Them Taters (Jess Pryles recipe, roasted in smoked wagyu tallow) and broccoli, and paired with at Napa Valley Black Stallion cabernet.
Steaks were pretty much perfect, ending up with ITs between 131-134F/55-57C. SVQ is basically idiot-proof, and I know, because I am not your run of the mill idiot!Last edited by DaveD; February 3, 2024, 11:27 AM.Comment
-
Cajun shrimp and andouille Alfredo. Andouille was from The Best Stop in Scott, La. Shrimp from The Gulf, used fresh Parmesan cheese, side of garlic bolillo roll. Pretty darn good!
Check out the fat in the andouille!
Shrimp sautéed with garlic and butter
Sprinkled with fresh Parmesan
Comment
-
Thanks guys! MsTwiggy I do like a little pasta with my shrimp…..😂 -
Plates or no plates…. or no pasta, you had me at the shrimp cookin in the pan. That would have been it for me. 👍👍
-
Started a NY style dough 2 days ago and baked it tonight. My usual is Neapolitan, but I suspected my young ones would prefer this. Mia said "Dad, I love this pizza, but I like your style even better." I'm raising this girl RIGHT!
Comment
-
If this Beef Stroganoff recipe from Serious Eats isn’t one of the best dang recipes that includes noodles, protein and sauce….I don’t know what else is.
I went with flank steak, portioned out for three, as well as wide rice noodles as I thought these would be better than the corn gluten free pasta I have in the pantry. I also went with a Cabernet Sauvignon in place of white wine for this recipe, otherwise everything else is as is on Kenji’s Ulitmate Beef Stroganoff.
It’s just perfect…friday food coma, especially after some ice cream and a few cocktails and bourbons. Was a week and having my best buddy over for dinner with my wife and I was a great way to end the work week!
hope you all have a wonderful weekend!
Last edited by barelfly; February 3, 2024, 09:05 AM.Comment
-
Ran the roti last night on the KK. Used the charcoal
splitter to have fire in the back and rested the veggies under the chicken in front. Disappointingly, there isn’t room to set the lower grate with the basket. So i rested the veggies on the side of the charcoal basket without the fire. This is fairly imperfect and might work better with a heavy bottom pan so that the veggies don't scorch. I was too excited to get going and just went with it even though i saw that the veggies getting burnt on the lip closest to the fire was a likely outcome. The chicken were incredible - best ever!! The basket is a bit of a pain to clean. Next time I will use the spit and see if I have more room that way. I know this will go even better regarless of basket or spit once I get my CPT’s back🔥🔥🐿️Attached FilesComment
-
-
Enjoying a quiet afternoon….peak at YouTube and it’s Rick Bayless….showing us how to make Tacos de Canasta…..hahaha three minutes into the video I’m looking to see what few leftovers I might have from Taco Tuesday, and…beans were it. So, I make a quick and simple Taco de Canasta Rick Bayless style (without the basket/crockpot of course).
Brushed the tortillas with my chile oil, got them cooking on the flat top, then added the black beans, cheese and onion mixture and folded and cooked through.
For such a simple, 3-4 minute taco cook…..these were top of charts good!
Yummy goodness warming up
flipped and finishing off
and ready for a excellent lunch!
Comment
-
MAKing pb cookies always makes my day
Comment
-
(Note to self, put these cookies in my bio so ItsAllGoneToTheDogs can send me some if I am his SS). -
SheilaAnn these are just boring store bought, but if it ever happened that some needed shipping they'd be a home made batch
-
-
Coming soon to a dinner plate near me:
Comment
-
Panhead John when you get to Jersey City, turn right. I’m the only one there 🤣🤣
SheilaAnn bone in. Another one from Lucques, thank you very much.
-
Breaking in the new Press Cross today. First attempt a a frog chicken. 43° and 10 mph winds. It's a learning curve.Attached FilesComment
-
-
Lazy, cheap.
I chopped 12oz of mushrooms. I sautéed them in olive oil, then added 3 cloves of garlic. Then added 5oz of spinach, half a box of ditalini, 2 cups chicken broth, and a can of cannellini beans. Simmered, covered, until the liquid evaporated; 15 minutes or so. Salt and pepper to taste, then 1/4 cup grated Parmesano Reggiano.
This was damn good. I would have used more spinach, but that is what Mrs came home with.
Comment
-
Clawbear57 It’s a soup pasta. It’s pasta, different from egg noodles or elbow macaroni, and the shape is better for spoons than forks. Chicken soup was the only thing I’ve ever used it in, until this.
Comment