I had to warm up the chocolate so that qualifies as cookin’ in my book!
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A big ribeye, will also be lunch tomorrow.
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Pork loin chops ... SV 140ºFx2.5hr to medium rare. Dry brined, seasoned with Simon&Garfunkel Spice Rub, seared on the still relatively new induction cooktop, and served in a terribly beige (sorry) mushroom cream sauce. Not the prettiest thing to look at yet ... but tender like butter and delicious nonetheless. Served over basmati rice with a salad on the side.
... still working on the details of the recipe ... and someday soon, I'll post it (with enough pics to prove it happened).
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Roasted lamb rack. Slathered with mustard and rosemary and garlic. Coated with panko and rosemary and pecorino Romano. Asparagus from the FM, roasty potatoes cooked alongside the rack. On the side: tzatziki and white beans (FM) and store bought hummus. Fresh pita also from FM. theroc if you get to a FM and you see Mom’s Specialty, I highly recommend. Ain’t cheap, but dang tasty!
as for the beans, think RG gigantes or royal Coronas!
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Home alone for the sixth night tonight.
To cheer me up I "braai-ed" the sausage a customer gave me to try, that he makes (I reciprocated by giving him his burger order on the house)
Thin "boerewors" that was really tasty and a very bland pork sausage.
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Steak & Egg,
ON A GLASS PLATE
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This could go in the show me your leftovers but made the dough today so it qualifies!
Made meatballs (beef and ricotta) and garlic sautéed spinach last night. Had a bunch leftover including some ricotta, so the next step was calzone! Threw together a quick pizza dough this morning and voila, calzone. Served with the tomato sauce the meatballs braised in for dipping. Love me some calzones (esp when they are planned vs just a failed pizza launch!)
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More rain, so more comfort food. Strozzapreti alla 'nduja. Made passata with homegrown tomatoes that we still have ripening on the counter.
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Skirt steak tacos....
...and today's breakfast of the leftovers, scrambled eggs, onions sautéed in brisket tallow, doused with a local serrano-cayenne hot sauce, and cheese.
Yum.
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DaveD Yes. I typically will do two minutes a side, then an additional one-minute a side then check the temp. I usually need to go one more iteration of a minute-a-side for it to be 135 F internal. So 8 minutes total is my usual....done in cast iron, because, cast iron.
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Grilled Flank Steak!
Grilled flank steak seasoned with Gourmet Olde Canadian Steak Rub! Simple and DELICIOUS! Attached FilesComment
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Roasted chicken, broccolini with a garlic, anchovy, lemon, and Calabrian chili infused oil. Served it with rice cooked in chicken stock.
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SheilaAnn MsTwiggy thanks! barelfly the broccolini idea came from a guy I'm following on "X" @myles_cooks and to be honest, it was both the first time I'd ever cooked broccolini or used Calabrian chilis. You are right, the flavor was spectacular. In fact, I'm getting more broccolini today per the insistence of the kids for a repeat performance.
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Sunday finally warmed up a little so I did a meatloaf in the smoker
Smoked meatloaf, parsnip puree, and some peas
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This will excite you. Hot sausage, pepper and onion. I added a jalaepeno for some added heat done on the Sizzle. Salt pepper and garlic evo for the pepper and onion. Nathan's onion rings in Ninja Oven. I had my bread quota today so not tonight.
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Just to show how tough it is to be me. A couple of days ago my wife came home and brought a rack of ribs into my office and said, "It's supposed to be really nice next week, would you do these in your barrel cooker for me?" So, what are ya gonna do. I fired up the PBC today and smoked ribs. In return, she made her potato salad. I obviously love her potato salad. Best ribs and potato salad we've had this year.
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hoovarmin after 52 years in this relationship, lets just say I'm heavily invested. I was surprised, and she admitted she understood, when she came home with the ribs and asked me to smoke them. Pork is not her go to meat. She's more likely to ask me for beef. But we found out last year that she likes the St. Louis cut ribs. I usually have gotten spares because those are the ones on sale but lately they have St. Louis Cut and Baby Backs on sale. Maybe because producers are losing $30 a head.
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