Discussion in 'Cooking & Spirits' started by sKiZo, Jan 8, 2016.
Snowy Night Minestrone
Sunday I did up a crockpot of braised beef short ribs
Served with oven roasted baby potatoes and brussel sprouts.
And a modest Bordeaux to wash it down.
Sunday dinner: Beef Fajitas, with all the fixin`s....Spanish rice, refritos, etc.
I had a taste for something different than we normally have around here, so I went to see Uri, our local fish monger. He did not have any fresh trout like I wanted, but he did happen to have a fresh delivery of grouper, so I pounced on it.
First, my beloved put together a nice salad, all fresh from her garden (except the purple carrots), served with fresh ranch dressing: Bib Lettuce, Baby Black Tuscan Kale, Baby Red Russian Winter Kale, Spinach, Baby Beet Greens, Baby Swiss Chard, Sugar Snap Peas, Radishes, Purple Carrots, and Nasturtium blooms.
I sauteed the grouper in butter, fresh-squeezed lime, salt, and fresh cracked red and green peppers. This was served with fresh green beans with blanched and slivered almonds, and orzo pasta, browned in butter with diced sweet orange pepper, fresh-squeezed lime, salt, parsley from the garden and a hint of nutmeg.
Looks delicious and healthy!
I love Nasturtiums. Something about those climbing leaves hanging down and the bright flowers. I've tried many times to have a area with thriving Nasturtiums, but not much success yet. Not the easiest plants to grow.
Tonight's first pie! Sausage pepperoni and basil
Round two and three
Not dinner, breakfast
Nothing like pan toasted bread.
French toast actually. Even better.
Gorgeous day - had to bbq.
St. Louis ribs.
Post oak for smoke with a sweet but heat rub.
Tender, juicy, smokey - on the mark for family rating of 9.0!
I sourced the ingredients from the local Mexican grocery. That counts for something. It's not like I went to Chipolte and took a instagram. I am calling the Tamale dinner, MINE!
I sourced the ingredients from the local Mexican grocery. That counts for something. It's not like I went to Chipolte and took an instagram. I am calling the Tamale dinner, MINE!
Yum....talames are like mashed potatoes - the more butter/lard goes in the better it becomes.
Chicken Scampi (I like it with about 40 cloves of garlic ! )
Almost Midnight and I just pulled a pot of Boeuf Bourguignon out of the oven for tomorrows dinner. Smells wonderful. I will cook it for a couple more hours , then serve with fresh local bakery bread.
The reason I wanted to show my dinner today was to give kudos to this Shun Edo serrated paring knife. It's the best thing I have ever used to devein shrimp. I have 2 other paring knives, but this one gets used 80% of the time. Never thought I would like a serrated knife other than a bread knife. I have had this a few years now.
Now for lunch. Fresh off of the boat from Shallote NC, some shrimp. I had to remove the heads, shell and devein them. Then two NY strip steaks, I marinated over night. Mine was a perfect med rare. GF's was well. Plus fries. Had to do it, it's 72° outside. I'm gonna tell you, there sure is a difference from off the boat and farm raised shrimp.
Surf and turf! Nice blade too.
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