Mayport shrimp with Caesar Salad. A great dinner for a weeknight.
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texastweeter They are shrimp caught by and purchased from the boats that leave out of our local inlet, which is Mayport, FL. The shrimp in these parts are especially delicious. I buy them from a shrimping family that will deliver to your house. Their boat is called "Aw Yesh" -
Ahh makes sense. Here my backwoods @$$ was thinking it was a shrimp dish, lol.
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A no whoop but tasty meal. I planned on the gasser. But as getting ready the rain arrived. So onto the Presto griddle. Shrimp and smashed baby tators.
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Beef back ribs. This was my first cook using the new Pit Boss Copperhead 7 in holding oven mode. The ribs went two and a half hours at 275 in the LSG Adjustable and then, after hitting a little over 200, into the Pit Boss. For sides, I went with grilled baby yellow squash and some barbecue beans that were in the freezer.
The squash went onto the upper rack of the LSG as the ribs were moved to the Pit Boss.
They got only salt and some sumac before cooking. They went about 25 minutes at a temperature that was over 300. Then they were put into a metal mixing bowl and into the refrigerator for the long rib hold.
The beans went into the Pit Boss in a Pyrex dish shortly after the ribs did.
The squash went into the Pit Boss to rewarm about 45 minutes before dinner.
We could not have been happier with the ribs.
Great bark, big smoke ring, very moist and very tender. I was surprised that the squash also turned out really well, Lisa had a large second serving of it.
Here's my plate.
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Bacon, mushroom, wagyu cheese burgers.
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The remains… best brisket I’ve ever smoked/had. Maybe would have been a little moister if i had injected broth like Meathead says, it was still juicy juicy and super tender, maybe next time. Some homemade cornbread from the wife and some grilled sweet corn to top it off. Time for bed lol 😂Attached FilesComment
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I know I've been on a roll with sharing cooks. Tonight steak and cheese. All seasoned with SPG and lightly sprayed with grapeseed oil. Pepper, onion and american cheese. On Trader Joe's Cibatta. Melted cheese and toasted ciabatta in Ninja Oven. Finally topped with pepperocini. Note? I'm addicted to that stuff.
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Fuchsia Dunlop’s “Strange Flavor Chicken”. It’s a Szechuan cold recipe. I always have tons of leftover chicken. This is a great vehicle for those leftovers.
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Panhead John Thanks bro. It wasn't leftover. I had a section of frozen flank in the freezer that I thawed today and cooked hot and fast for the salad. My 2 little kids will eat anything mixed with Caesar Salad, so I am getting calories in them, especially Jaco, who is a string bean.
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One plate with two Japanese recipes from Just One Cookbook. Seared scallops with a sake butter sauce and asparagus in a sweet miso dressing.
This Korean street food dish is from maangchi,com. It's called tteokbokki. It's rice cakes (cylinders) and fish cake (squares) in a sauce of gochujang (fermented chili paste) and gochugaru (red pepper flakes). I visited Seoul almost 15 years ago, and ate a lot of this at 3AM after getting blitzed on soju with some grad students I was working with. Good memories, and this dish did not disappoint.
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I was stationed at Osan AFB years ago. I traveled Korea extensively. I really loved that place and people. I remember that dish. I remember Soju too...I don't necessarily remember a lot after soju. I remember soju hangovers...lol...I also remember a Korean Sunday morning hangover soup called Guk...It was delicious. I'm going back to 1988....Fun times.
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Well, I kinda cheated tonight. As many of you know, I am an Automatic Door Mechanic for a large grocery chain here in the Chicago Area.
As I was walking through the store, I noticed they are selling 2 slices of Prime Rib already cooked with Au Jus for 12.99. I've seen it before, I just never bought it.
All you have to do is just take home and warm up and there are 2 servings about 1/2" thick. I made the Baked Potato, Broccoli and sautéed the mushrooms. Then I put the Prime Rib in the nuker for 90 seconds each at 50% power. It was absolutely delicious. For a weeknight meal, I am all for it. Next time, I'll have a little horseradish around.
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I don’t know why, but it’s been a few years since I’ve made a chicken spaghetti casserole. I’m blaming it on you guys and this place…AmazingRibs.com, it doesn’t exactly scream… “casserole”.
I found a really good recipe online and added a few personal touches, otherwise I followed it as printed. Turned out damn good! I’ll include the recipe and what I added if you’re interested.
1. I used a small can of mushrooms I had on hand instead of fresh.
2. I used half of a small boiled chicken instead of all breast meat. It was a little more than I needed so I saved the rest.
3. I added a can of Hot Rotel Tomatoes With Habaneros. Highly recommended to use in this recipe!
4. The last step calls for 1/2 cup of Monterey Jack Cheese added on top, not nearly enough! I used well over a cup or so.
It ain’t that pretty in the pics, but it really was damn good!Comment
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