Tri-tip with simple SPG and smoked then seared on flattop in butter. Fried potatoes and onions with bacon, steamed broccoli. Yummy dinner.
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Beef and Cheese Ravioli with a Brown Butter, Sage Sauce and Faux Demi-Glace Drizzle...Sautéed Spinach on Top. Served with Steamed Artichoke.
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There’s a guy in Jersey City that is positively GIDDY with anticipation for tomorrow.
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Oven Roasted Chuck Roast and Bacon in a Pot,
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I made Cubano smash burgers for dinner tonight. Ground pork seasoned with salt, pepper, cumin, and oregano and then cooked on the Blackstone. Topped with Swiss cheese, dill pickles, ham and mustard. Served with tots from the air fryer because…why not? Good stuff! I will be making these again.
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My orders tonight were pineapple chicken kabobs!Attached FilesComment
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What else to do when flying solo for dinner….TACO TUESDAY is what you do
After the past weekend birria plans were blown away by the wind, I thought why not make some carne adovada tacos using the Masienda Blue Corn Masa Harina I ordered last week! After the first go using this masa harina….I’m sold! Especially on the blue corn tortillas! Amazing flavor and texture in these tortillas! I also like they provide measurements by weight on the bag!
I made a half recipe, so 6 tortillas total. Only one didn’t turn out, which was my error. And I even got the elusive tortilla puff on one!
These truly do turn out like the commercials you may see, you can fold and roll these around without issue! These turnout so pliable and soft compared to what I’m use to making.
After I had all the tortillas made and steamed in a towel, back on to the comal to build the tacos with a base layer of Monterey Jack cheese, my carne adovada and another sprinkle of cheese.
From there, plated and finished within minutes!
These were excellent! A bit messy since the carne adovada I make isn’t really made for tacos like this, but these would also make excellent enchiladas or huevos rancheros with the carne. Either way, I’m sold on Masienda and loved this dish!
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Pork fried rice with red cabbage, onion, purple scallions, radish, sweet potato, mushrooms, jalapeño, garlic, roasted corn, egg, and cilantro. I mixed a little each of soy sauce, oyster sauce, fish sauce, and a squeeze of lemon grass from a tube for the sauce.
There should have been more food in the photo, but my wife couldn't wait and served herself as I searched for my phone to get a pic.
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Chicken AND biscuits. That's what I'm serving to my chemistry students tomorrow. Tonight was all about biscuit making.
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Clawbear57 in the bellies of my students :-) I could probably find the chicken post, but just believe me when I say I made chicken for them. LOL. :-) B
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SRF Wagyu Gold Tri-tip for family dinner tonight. Served with Cream cheese mashed potatoes and Caesar salad.
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Clawbear57 looking forward to the day when we can break bread together at a meat up!
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Well, Monday night I got off my butt and smashed about 2 dozen burgers for the college kids who have been meeting at our house through the school year. This Monday was the final meeting for the semester, and we had a surprise 2-3 extra mouths to feed, but they were all welcome, and burgers were mostly scarfed down, along with potato wedges Yvonne fixed in the oven, cookies and homemade vanilla ice cream I made.
I didn't get many pictures as unfortunately, once I got to flipping and cheesing the smash burgers, things were moving too fast!
First batch of burgers smashed and waiting on the flip.
I was lazy and did no mix-in of spices, so sprinkled them with this rub on the griddle. In retrospect, I won't use it again, as it has sugar as an ingredient, and it gummed up the griddle a little, making me work to get the burgers up after the spiced side cooked. Tasted great though!
This is the only pic I got after the flip, before the cheese. This end of the griddle had some crappy 88/12 beef. The other end had burgers from a pack of ground chuck (80/20) and you could tell these were drier. Two slices American cheese per patty helped though!
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hoovarmin I normally use chuck (80/20), but most of these burgers were made using a 4.5 pound pack from Sam's that was 88% lean. Too dry in my opinion, but no one complained. I would never cook the 88-90% lean stuff as a regular burger, but it works "okay" as a smash burger with cheese.
I hadn't use the griddle since I got the stainless top a while back, so its just been chilling all spring out there in the elements... -
Looks great and man that looks like fun honestly. I almost wish I was in college again!
As for mixing I've got to the point where I don't mix any seasoning in with the meat anymore before forming them into balls. The patties are so thin that I find you get just as good of seasoning by sprinkling it on after the smash and after the flip. The kind-of downside is you leave more on the griddle vs mixing in a bowl but you can pick that up again after flipping. -
Dang Jim, glad to see you at the griddle. Also glad that Yvonne is helping.
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Dinner for 1
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Neris do you mind me asking what part of Dublin you're in? I lived in Monto for two years (Lower Gardiner Street) and had rooms in Trinity for one year. I've been able to go back to Ireland a couple of times since I left in 2000, but living there left and indelible mark on me (literally--I got my first tattoo in Temple Bar) and there are times I miss Dublin fiercely.
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Got a chuckie in the smoker - this was right at 170* when I wrapped in foil to take to finish temp of 195 or so for pulling. Should be another 1.5 or so then I’ll rest until dinner tonight.
not sure what I’ll serve with this good lookin’ chuck..but excited! My son just got home for the summer from his first year of college, so this will be a good way to start him back on dad’s cooking!
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