Chicken and waffles, kicked up honey and butter sauce
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Grilled prime flank steak. Served with roasted cauliflower and roasted daikon "french fries."
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HouseHomey - they're pretty simple - just dressed with oil and spices and oven roasted. Here's the link to the recipe we used
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Chicken Vesuvio, a Chicago favorite. This follows the NYT version, (Recipe from La Scarola
Adapted by Margaux Laskey) https://cooking.nytimes.com/recipes/...hicken-vesuvio There are many versions, but this is a southern Italian meal. My neighbors in the blue collar Chicago suburb I grew up in the 50s, 60s, were from Sicily and Calabria. Tons of garlic, of course.
I made enough for 6 adults, 5 grandkids, but used very large Idaho bakers, and ended up with more potatoes than chicken. Modified by using carrots. Didn't add peas this time, but if you do, add at the end. And, do not forget the lemon! Be generous with the lemon (I included the zest.) The caramelized sauce in the pans, at the end of the cook, is incredible.
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What do you do when you’ve got a dozen or so leftover smash burgers 2 days later? Why, chop then up and use what you can find in the pantry to make a pot of chili! It needs to simmer for a couple hours to thicken up before dinner time...
Edit: was a bit on the spicy side, but excellent washed down with a strawberry berlinerweisse...
Last edited by jfmorris; February 28, 2021, 09:55 PM.Comment
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This looks just great! Way to go when using leftovers. -
HouseHomey a Berliner Weiss is a sour German style wheat beer. In this case I added strawberry purée to the fermenter about a week into fermentation. It’s a crisp, tart and fairly low alcohol beer - about 4%. -
Wow. That sounds delicious!! I like sour beer. My brother who is anâ€Beer Guy†for a very long time introduced them to me some years ago. I only remember the name of one commercial type brand of beer. That was Rodenback (spelling??) or something like that. I liked several he had me try.
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We had a heat wave of sorts up here in WI today. Hi was 51 per my weather app. So it was time to stop being a whimp complaining about being cold and get smokin’!
Anyway, I posted a few days ago asking for ideas to amp up my pork tenderloin game. Tons of amazing responses. The overwhelming theme was stuff them! So I did. Meats, cheese, veggie, and spices. Did a riff on a video one of you posted of the bbq pit boys doing an Italian style stuffed whole loin. Stuffed and smoked on the Recteq. Turned out delish.Comment
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With ya on that RickyBobby Pork loins are best on the rotisserie, for sure. And I’m just curious, why do you have 2 first names?
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It was an absolutely gorgeous day in central Indiana today, so I decided to run a couple racks of wibs on the kettle! Delicious!
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Dr. Pepper , my bad. I know Alaska has a non stop out of SeaTac. Come on out! I can’t promise there will be any left though. The kids went after them!Comment
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The Cuban sandwiches we had a few days ago we're so good we had to make them again for lunch today.
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So for something completely different. Sloppy Joe Casserole
some creamed corn and bacon
Sauté hamburger, onion, bell pepper, catsup, tomato sauce, taco seasoning, salt & pepper, Worcestershire sauce. Mix it with the corn and add to casserole pan
To the top add some shredded Mexican cheese and Tater Tots
Tastes darn good
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Pork tenderloin on the Weber kettle and Slow 'N Sear.Comment
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My first attempt of a "chuckie". I think I left it on too long for as lean as it was. Dry brined and cracked pepper is all I did. Smoked on a WSM 18â€. Tastes pretty good. Bought from a local butcher shop but was quite lean and I shoulda checked about an hour earlier.Attached FilesComment
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I’d eat that. It’s all good my friend. We all learn as we go every time. A lil hot sauce and ranch mix fixes that right up. -
What HouseHomey said. There's always a fix for that flavor bomb of a chuckie that you have there. Chunk it up and toss it in some chili works too.
Kathryn
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Since it was balmy spring like weather I did my third cook outdoors in the last 6 months. I’ll be honest & say thanks for being able to share it with ya’ll. It is a Kenji/FireMan/Pepin Hamburger. Saw it by Kenji with a couple of his twists on his idol Jacque Pepin, then I gave it a couple of kicks. It is 2/3 venison, 1/3 beef as a mixture, Iceberg lettuce, a slice of vine ripened tomatoe, Kenji/Pepin used gryere cheese. I used some Fontina ($13 a #) & salted the patties right at the end with a kick of some salt I picked up, wow! Rubbed the buns with garlic as they did. So, my touches were the cheese, venison & the salt (wow #2). Dang if it wasn’t one of the tastiest burgers I’ve had. The derb got half of a burger minus the Salt de Hell.Comment
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Some Chicken Kiev tonight...First Time Making...Won't be the last!...
Spinach Arugula Salad with Homemade Balsamic Vinaigrette, Crispy Shallots...Homemade Mash Potatoes.
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FireMan Great looking burgers. Won't be long and we'll be complaining about the heat and the skeeters.
Not sure how this ended up as a post, and not a comment to a post. But if I had to guess the error occurred between the chair and the keyboard.
Last edited by WI Bubba; February 27, 2021, 09:54 PM.Comment
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Last edited by Panhead John; February 28, 2021, 07:28 AM.
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