Whats cookin?
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Whats for Dinner? 2010
- Thread starter Jim
- Start date
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- #2
Faux Schezuan-
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Well I feel the need to put this up one more time. My wife and I just had a third meal from this. Might have been better to show the garlic mashed potatoes, carrots, and green beens we had with it but this is what I took a picture of.
last night was a Red Beer and a slice of Cheese Pizza from: http://www.yelp.com/biz/bella-faccia-pizzeria-portland
Chili dogs and tater tots. *Buuuuuuuuuurrrrrrrrrrrrpppp*
Angus burgers seasoned in my own rub in flat bread.
Wow . . . jackbency sounds like a whole day or so of good eating. And welcome to B&B.
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- #9
Bachelor dinner at a local Salvadoreno,
Pupusas de loroco con queso, Parrilla al Jiboa, washed down with a frosty Cebada. Finished with a Henry Clay Toro.
Pupusas de loroco con queso, Parrilla al Jiboa, washed down with a frosty Cebada. Finished with a Henry Clay Toro.
This morning, after my son was off to school and my wife left for work, I found my old cast iron griddle, cleaned it off, and cooked four slices of bacon. When the bacon was done, I fried two eggs (over easy) and made two pieces of multi-grain toast. I served the eggs on top of the toast and had a mug of fresh ground, black Gevalia coffee. 
Simple, but delicious.
Tim
Simple, but delicious.Tim
pecan encrusted tilapia.
I made boeuf bourguignon last night. Beef chuck, bacon, mushroom, onions...This is my favorite stew, by a mile. I had a baguette and some salad on the side.
I fed the kids leftovers. I had a billion calorie salad with strawberries, craisins, toffee pecans, Gorgonzola, croûtons and strawberry dressing. 
Antique Hoosier
“Aircooled”
Buttermilk biscuit split and buttered topped with creamy scrambled eggs and teaspoon portions of sharp cheddar, homemade salsa, sour cream and 4 quick dashes of Tabasco. Italian Roast coffee with cream and two Equal. I liked it!
Made some Banana Bread Muffins yesterday for everyone, turned out OK, not excellent but OK for my first time making BB muffins, inside they were moist, but outside was pretty crunchy and dry, dunno if I out too much flour in or cooked them for a bit longer than I should have.
Other than that, they were very nice and I shall make them again, and hopefully won't be dry >>
Other than that, they were very nice and I shall make them again, and hopefully won't be dry >>
Out on a motorcycle ride with a friend, I grabbed a hunk of banana-nut bread and a mini Simply Orange from a gas station. Ate/drank sitting on the bike at the pump, quick refuel for my buddy's bike, and we were off.
Somewhat unorthodox dinner, but tasty nonetheless!
Somewhat unorthodox dinner, but tasty nonetheless!
Short Ribs cooked in some locally made Cabernet Sauvignon
Mashed Parsnips
Insalata Verde
Vanilla Ice Cream with Olive Oil and Sea Salt
Mashed Parsnips
Insalata Verde
Vanilla Ice Cream with Olive Oil and Sea Salt
I made charcoal-grilled Porterhouse steaks, this weekend. I bought two big (about 24 oz, each), beautiful steaks. I have recently learned some new tricks that I employed. One worked, the other gave mixed results.
I have an old CharBroil grill with heavy cast iron cooking grates. The guy on the Barbecue U cooking show always oils his grates before cooking, so I tried that and I highly recommend it. I thought it might cause flame-ups, but it didn't. The steaks not only didn't stick at all, but they got a better case of the "grill marks" that I find appetizing.
The second trick was from the fancy meat company in Chicago (sorry, I can't remember the name, right now - but they sell high-priced meats by mail order). Anyway, their tip was to mix the seasonings in oil and brush the meat with the seasoned oil. The oil gave the meat a very nice outside finish, but not much of the seasoning seemed to "take". Even though I used Tony Chachere's Extra Spicy Creole seasoning, we all had to reseason our steaks at the table. For years, I have used the dry rub method, which leaves a spicy, almost crusty surface. My wife says she prefers the old (dry rub) way, but I still want to experiment, more.
Tim
I have an old CharBroil grill with heavy cast iron cooking grates. The guy on the Barbecue U cooking show always oils his grates before cooking, so I tried that and I highly recommend it. I thought it might cause flame-ups, but it didn't. The steaks not only didn't stick at all, but they got a better case of the "grill marks" that I find appetizing.
The second trick was from the fancy meat company in Chicago (sorry, I can't remember the name, right now - but they sell high-priced meats by mail order). Anyway, their tip was to mix the seasonings in oil and brush the meat with the seasoned oil. The oil gave the meat a very nice outside finish, but not much of the seasoning seemed to "take". Even though I used Tony Chachere's Extra Spicy Creole seasoning, we all had to reseason our steaks at the table. For years, I have used the dry rub method, which leaves a spicy, almost crusty surface. My wife says she prefers the old (dry rub) way, but I still want to experiment, more.
Tim
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- #19
Sunday dinner was paper thin pork cutlets, Mezze Penne with Nona's sauce,flat green beans with onion and mushrooms, a crusty bread, some fresh mootzy slices and a green salad.
Followed by a bowl of Exhausted Rooster and some darker troasted coffee..
Followed by a bowl of Exhausted Rooster and some darker troasted coffee..
My sushi skills have been improving 
