Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Pastrami paninis - rye bread I would presume. We make paninis on occasion. Wife really likes them. Never thought of doing a pastrami paninis. Ever make it a Rueben?
TripleB Rye bread, yes. I like the look of marble rye (which I think is rye & pumpernickel) and I try to find the thick stuff which is hard so I often ask for one unsliced so I can do it. Not a Reuben fan myself so no. I make my pastrami paninis by putting piles of pastrami on a cookie sheet, covering each with (a) thick slice(s) of havarti, melt the cheese under the broiler until browned lightly, like pizza. Toast the rye bread lightly and butter it heavily on the insisde. Contind...
Contin...
Add 2-3 sandwich slices of dill pickle, depending on the width, thick layer of spicy brown mustard, and the pastrami & cheese portion (usually way too big, intentionally). Plop into the panini press until your desired doneness, which to me is when the grill marks become rather obvious and it has "that look". Slice diagonally. Add a fancy toothpick if you got 'em. Mmmm....
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
tachodillas (tacos, nachos or quesadilla depending on what is available)
peruvian chicken from SE
French onion soup
osso buco
exotic mushroom pan fry
sriracha ribs with noodles from SE
pea salad
fried chicken
blackened (enter fish here)
marbled twice baked potatoes
sheila-quiles
meatballs (which reminds me, I am getting low!)
weather permitting: pizza….lots and lots of pizza.
I realized I did not follow the assignment. Some of the dishes I mentioned I only make once or twice a year. But they are signature for me.
for regular rotation, add in burgers, brats, sausages, wings.
Last edited by SheilaAnn; August 30, 2022, 07:29 PM.
hoovarmin just what’s in my head because I have made them so many times. And I learned by watching a friend in his restaurant make them. That said, I just got a job where they are serving the most amazing chilequiles I have seen in long time! Can’t wait to try them. https://eatnest.com/
Greens, beans, smoked chicken/pork butt/brisket, tofu stir fry, grilled veggies and steak, romaine salad with leftover grilled/smoked protein, pesto pasta w/italian sausage or smoked chicken, sheet pan roast yam/cauliflower/brussel sprouts, pizza.
Those are what I make on heavy rotation around the house. It's my survival menu. Healthy so I don't feel like crap but with enough fat that I enjoy the meals. I will mix it up come the rain and start working in some curries, beef stew, lasagna, and scalloped potatoes. 🔥🔥🔥â¤ï¸ðŸ¿
These aren’t necessarily my favorites, but it’s what i find myself cooking the most.
•Red Pasta - meat sauce and rotini most of the time, but the pasta can change.
•Smash burgers
•Carne asada/pollo asado - tacos, burritos, etc
•Grilled or roasted chicken
•Buffalo wings
•Breakfast burritos - bacon, sausage, home fried potatoes, eggs, etc.
•Tri-tip
•Pulled pork
•Brisket
•Ribs
Honorable mentions:
•Meatloaf, which is my sons favorite.
•Salsa - yeah, it’s not an entree, but I get so many requests for salsa that it qualifies!
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