Dinner--These picanha steaks, grilled over oak, were served with chimichurri and a salad of greens, sweet potato, roasted beets, and garbanzo beans. The chimichurri got kicked up a notch by adding a homemade Carolina vinegar sauce instead of wine vinegar. As you can see, I liked the chimichurri. A little blue cheese dressing on the side didn't hurt either.
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Love love! The chimi especially! How was this with the Carolina sauce in place of your regular wine vinegar? -
Thanks barelfly The Carolina vs adds more depth in my opinion. The salt, sugar and pepper of the Cvs enhance the flavor of the chimi. I also included a teaspoon or two of ketchup and drop or two of hot sauce to the Cvs when I made it. When I made the chimi I cut back the amount of salt the recipe called for and substituted the Cvs for the wine vinegar.
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Baked Redfish a la Minute. I was doing the final processing on the Hatch chilies I roasted last night (stemming, seeding, skinning) and vacuum sealed both batches that I roasted this weekend. Since I was doing something tedious, boring, and annoying I decided what the heck, I'll do another tedious, boring, and annoying thing: risotto with morel mushrooms. Also served with Knorr cheddar pasta and cicerchia beans from Rancho Gordo.
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I smoked these pork butts last week and for got to poat.Attached FilesComment
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We were at a camp out this past weekend for our Elks Lodge and we had a chili cook-off. There were 6 entries and I won first place for it. 😁 There were definitely some good ones. I don’t have a recipe per se since I just throw stuff in to taste. And sorry Texas friends, we add beans in our chili up here. Haha!
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Sometimes you just want a classic breakfast.....
Wheat toast with a little butter spray, topped with fried eggs with just salt and pepper. (Not pictured: blueberries with mascarpone cheese.)
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Prime flank steak from Allen Bros with home made Chimichurri, local corn, and roasted acorn squash. This was pretty doggone good.
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Chicken and BACON stir fry on the griddle tonight. Turned out tasty.
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Mini smoked meatloaf, 8 oz. Mixed with Chuds All Purpose Rub and seasoned breadcrumbs. In fridge for a few hours. Before placing the grill, painted with Meatheads KC Sauce. Baked potato with my seasoned salt, butter and smoked paprika also on the grill. Mesquite for smoke. Sorry, no plated pictures. Delicious.
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Taco Tuesday for me, myself and I…. Grilled up some Mahi Mahi seasoned with Meat Church Fajita rub, topped with cilantro, onion and jalapeno, as well as with my salsa verde and queso fresco. Served with a white rice topped with the same. Tasted great and would have been even better had the Mets not been getting crushed by the Orioles
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Not often I get grumpy when I cook, especially when I’m cooking outside on the kettle. But let me tell you, when I do, it is always my own fault!
Mise en place- Mise en place- M…._
Tonight I fired up some BB briquettes and put my favorite pan (Lodge Paella15 inch) on the grate, and let it come to temp. Let’s just say that my head was in the clouds somewhere as I had done absolutely zero, zip, zilch food prep (salmon had not even been brined or completely defrosted) and here I’m acting like I’m going to cook…..
In the end it all came together, but it was not pretty, and I was more than a bit grumpy…. Well until the first bite, then I was good.
Salmon with some butter, fresh herbs from the garden, salt pepper, fresh lemon juice and zest, served with an arugula salad, with some carrot, raddish, tomatoes, fresh mozzarella balls. Salt pepper, Lebanese with garlic olive oil, a fig balsamic, and everything got a bIt of a fresh basil, lemon, pistachio forward pesto.
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This is something I threw together this evening. Last December, I was gifted a bottle of cajun alfredo sauce. I've been meaning to use it up before it gets too old, so decided to do my spin on cajun chicken and broccoli alfredo.
I cooked 16 oz of bowtie pasta and steamed 16 oz of broccoli florets and stirred them together in a baking dish. Oops. Not enough room for the chicken!
After dividing that between two baking dishes, I got started on the chicken.
I had seasoned six boneless skinless chicken thighs with Tony C's and now I got those shallow frying in some olive oil. I thought about grilling them, and I really wanted to, but it is stupidly hot outside.
After the chicken hit 175 F, I sliced it up and divided it between the two baking dishes. I then mixed in the sauce. I only had 15 oz of sauce, so this pasta dish was "lightly dressed," like you would a salad.
I put both dishes in the oven at 350 F for 15 minutes to warm through.
Not bad. Not bad at all. As I typically do, I overdid the Tony C's just a little bit (Tony C's is very salty), but not terribly so. Curiously, it could have used more broccoli!
And lightly dressing it with the sauce was the way to go....this sauce was very rich.
I do wish I had grilled the chicken. I didn't get the crust/browning I wanted in the pan. Next time I will grill it.
If I had halved the pasta, everything would have had the right ratio. Well, I now have rather delicious leftovers for two days.
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Avocado and pepper jack salad
and leftover grilled red onions from the other dayComment
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For DTro...
I use frozen blueberries and zap them in the microwave for 15 seconds for about 1/2 cup of them. The mascarpone cheese adds a wonderful creaminess and the subtle sweetness balances out the tartness of the blueberries.
Mix it all together and you basically have breakfast ice cream.
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Mascarpone FTW!Comment
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So now I know after looking it up and must try
Soft Italian cheese
Mascarpone is a soft Italian cheese made by curdling heavy cream with citric acid or other acidic substances123. It has a higher fat content (about 60-75%), which contributes to its rich and creamy texture13. The flavor of mascarpone is mildly sweet and slightly tangy12. -
bbqLuv It is really interesting. It doesn't look, feel, or taste like what we would consider a 'cheese.' Imagine tangy whipped cream with the viscosity of, basically, softened ice cream. Incredibly good though.
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