Eggsellant Clams Casino
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Been a while since I made something that felt worth posting..
Baltimore style pit beef, top round done on rotisserie over cherry splits. Added some mushroom powder to an otherwise basic rub (paprika, garlic powder, onion powder, pepper) and added minced garlic to the tiger sauce (huge win).
Will be doing this again!
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jfmorris and LA Pork Butt This is the post I was referring to. -
GolfGeezer Thanks for your extra effort. It looks wonderful! -
Looks amazing! Thanks for bringing this to my attention GolfGeezer !
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It was a fun dinner tonight cooking a bunch of CSA items and other things I needed to use up.
The main dish was Calo Verde, a Portuguese soup. It used up some chorizo from the freezer and some yellow potatoes, kale and chard from the CSA.
For a salad on the side, used up some blueberries from here and cucumber from CSA in this watermelon, blueberry and feta salad.
These two went very well together.
For dessert, it was time to use up more blueberries in a blueberry cheesecake pie. Here we are with the cheesecake portion baked and the topping cooked and cooling.
Yes, I cheated and used a prepared graham cracker shell. (Silly me, I looked in the freezer section first, but it turns out they come ready-made with no need for refrigeration). It's going to be very hard not to go back into the fridge for another slice later tonight...
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Last nights gnocchi, sausage and kale baked thing. It also had cheese (in case you were wondering). It was so unbelievably filling! and super easy to make….
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texastweeter no, it was Polly-O whole milk mozzarella. And it was divine!
Gruyère is not that melty for this dish. However, I love it on a burger with mushrooms. And French onion soup if you are not opening the wallet for Comte. -
I like it with anything heavy on butter, which also goes with gnocchi, that's why I asked. It also toasts up really well. Raclette would be good too. So many good cheeses!
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My wife asked for this for dinner, who am I to say different,
Last edited by Richard Chrz; May 20, 2024, 08:44 PM.Comment
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Pulled pork chili verde. Pinkies up ladies!Attached FilesComment
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Chili verde is from Colorado, its not real chili, that would be Texas Red. Chili verde is chili adjacent. bbqLuv
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TACOS!
Grilled halibut, pineapple-habanero salsa, avocado, cilantro, cotija, and, as a bonus, all atop a frico tortilla.
Be the taco.Comment
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I decided to use the griddle for burger night. It was just me and the younger ones so I went with a thick-burger. Jaco listed "my dad's burgers" as his favorite food on his Student of the Month poster.
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Cold cucumber noodles. Asian style Peanut buttersauce (soy, ginger, garlic, etc). Very refreshing. Next time, less vinegar and more peanut butter. I added red cabbage and shredded carrots.
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Y'all KILLED IT this month with food pics. Nicely done, you should all be proud.Comment
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Its good to be home, (after 10 days in Virginia)
Tomorrow I see Southeastern Spine Institute, afraid my days of caring bags of charcoal may be over
We will stick to plain.
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Burger night in our house.
I griddled up a few shrooms.
Smashed some bison burgers on the same griddle and topped with ‘Mericun cheese, shrooms, dill chips, lettuce (from our garden) and ketchup. The juiciness of this burger belied its advertised 90/10 lean/fat ratio.
Regarding the use of home grown leaf lettuce as opposed to shredded, as I’m told the latter is better, I haven’t found a shredded lettuce plant yet. Please advise if you know where I can purchase some.Comment
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