Last night I made fried rice with Chinese sausage.
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That looks like an awesome plate! The brisket burger has a great smoke ring, and those air-fried baby potatoes look perfectly crispy. I always enjoy checking out new burger toppings ideas because small changes can completely transform a great burger. Thanks for sharing this delicious mealComment
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TACOS!!!!!!!!! Of the leftover spareribs variety!!!!! Chopped onion, garlic, cheese and salsa made some great tacos!
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Blackened grouper.
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Alaskan halibut over linguine with a butter, lemon and white wine sauce. Whew what a mouthful.
Summer is in full force with the need to eat a lil lighter.
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Costco had whole boneless NY Strip loin roasts for $9.99/ lb (USDA Choice). So *I* have NY Strip steaks now. They are now vacuum sealed and in the freezer but I kept one out to cook for dinner. Quick meat, potatoes, and salad for a mid week dinner.
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Mahi Mahi fillet seasoned with lemon pepper. Served on a corn and cabbage salad, along with a tomato cucumber salad. Quick and easy meal in this heat.
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I’ve loved my Ottolenghi cookbooks for years. Finally went to one of his restaurants last week in London. I, of course, loved it and had to buy that restaurant’s cookbook. Today is my first foray. I put some of our tomatoes to good use.
This tomato salad is super delicious and rests on a bed of wasabi mascarpone with herbs.
A pomegranate and walnut salsa
To go over these FANTASTIC “burnt miso butterscotch” thighs.
Can’t wait to dig into this book.Comment
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I had some double cut pork chops from Wild Fork thawed. I dry brined them for a few hours, then hit them with a generous dose of a favorite rub. Then on the Recteq at 250 until I pulled them at 145 IT. About 2 hours. Sauced with a black cherry bbq sauce from Kroger. Sorry but I forgot to take pics when they were done.
Man, these were like roasts! HUGE. But they were really tasty. Juicy and tender too. Wild Fork comes through as usual. Again, sorry for forgetting the pictures of the finished product. 🤦♂️🤷♂️Comment
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More Friday night pizza. Trying to perfect cooking outside pizza. I have been “accessorizing” Mr. Cub (22” weber) to act like a pizza oven. I’m just not getting the browning I get with the inside oven. cheese was good, but I think I need to brush the edges with olive oil prior to hitting the grill.
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sirloin of beef, sous vide. Served with hasdelback potatoes, broccoli and mushrooms. Bearnaise sauce. The steaks were finished with the afterburner method over charcoal grill ignighter.
A glass of Californian redwine on the side..
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When I was a kid, on our hayrides, we called this a weinie roast ................. today, its " live fire cooking "
😉😊
BTW, if you're watching your carbs, that bun is a Lewis Bake hot dog bun, it has 1 net carb. And its high fiber.
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klflowers I love it, as I do most of Melinda's products. It has some heat on the back end, like other Melinda products, and its a nice change from the usual ketchup.
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Choice ribeye. Ordered Prime but them were out so Choice it is. Mushrooms sautéed in butter.
Front seared on LSG Pellet Pooper. Finished in 200-F oven to 130-ish. Good charred flavour. Good way to use up my Pit Boss pellets.
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