The pasta was just an appetizer portion. I hope you saved some of the pork to make fried rice with tomorrow.

Indeed!

Prime bottom round roast for lunch today. Seared and then 170F for 4 hours, let sit for a half hour. Sesame seed bun, horseradish, mayo... Great sandwich but honestly the roast by itself was the best. Had wagyu level marbling.

http://forums.pelicanparts.com/uploa...1589819858.jpg



http://forums.pelicanparts.com/uploa...1589819858.jpg



http://forums.pelicanparts.com/uploa...1589819858.jpg

Have some leftover fried chicken? Make chicken & black bean enchiladas. Not a bad lunch with some scallions and sour cream. Jalapeno batter for the chicken might be a good idea in the future.

http://forums.pelicanparts.com/uploa...1591029808.jpg

That looks fantastic!

Was supposed to be on the beach in Cabo for the Mrs. birthday today. Instead, i'm gonna make fish or shrimp tacos, some guac, mango salsa, black beans, and margs on the patio.

Struggling to find a good recipe for blackend fish seasoning, and Mexican mix on Spotify.

Made cemitas, then burgers,

http://forums.pelicanparts.com/uploa...1591030554.jpg
http://forums.pelicanparts.com/uploa...1591030554.jpg


ground up some flat steak and short ribs for the burger meat, yum


http://forums.pelicanparts.com/uploa...1591030965.jpg

It was good but I am sure yours will be much better!

Paul Prudhomme's recipe is great.

Paul Prudhomme’s Blackened Redfish

this is ridiculous!! yum!!

if i dont burn it tonights dinner is gonna be epic. i am trying something from the oven and doing it in my charcoal grill. egads!!

Its a little late but you can get a temperature controller for a charcoal grill... I have one and have used it for low and slow smoking, and also for higher temp roasting.


https://pitmasteriq.com/

http://forums.pelicanparts.com/uploa...1591039503.jpg


http://forums.pelicanparts.com/uploa...1591039503.jpg

We have this about once, maybe twice a year.
This time of year the garlic sends up scapes. Scapes are the stalks that try to send up a flower on a garlic plant - it tastes like garlic, really really good garlic, but it has to be cut off so the plant can focus its energy on producing the bulb. What do you do with a waste product that tastes like really really good garlic? Stuff it up a chicken's butt, of course!
If family is coming we cut all the scapes at once and stuff a whole chicken with scapes and onions fresh out of the garden. When it' baking the whole house smells like love and garlic!
When it's just MrsWD and we cut a batch of scapes and pull some onions and slow roast them in a tightly covered dish in the oven with a chicken breast. When the chicken hits 150 degrees I pull it out and sear it in a pan with some very hot olive oil. It's a very tasty annual treat, and the once-a-year aspect makes it a special meal.

http://forums.pelicanparts.com/uploa...1591401483.jpg

Chicken, onion, and pieces of scape stalks ready for the oven.

http://forums.pelicanparts.com/uploa...1591401483.jpg

A once-a-year treat, garlic chicken from the garden.

Grilled tuna with aji amarillo sauce.. imagine deconstructed ceviche..grill wasn't hot enough, and too much time on one side..


It was tasty!



http://forums.pelicanparts.com/uploa...1592094155.jpg

That looks really great Tim! What is the sauce like?

Leftover ribeye for me.

http://forums.pelicanparts.com/uploa...1592097339.jpg

Sauce is quite simple..

Lime juice
Ginger
garlic
Aji paste
Salt
cilantro

It needed sugar this time.. so some palm sugar to knock back the lime a bit

$11 rib eye from Aldi. Massaged flat. Montreal Steak seasoning and garlic powder. Seared in cast iron and 20min at 200deg. Looks under-cooked but it was a good piece of meat. Critters got the plain third. With Trader Joe fire roasted veggies a little overcooked. Made two meals. What a treat.
http://forums.pelicanparts.com/uploa...1592138408.jpg

Started work at 7AM, all of a sudden it was 2. And I'm hungry. Called for a 6 paper towel burger. Double smashed with real cheddar, lettuce, red onion and butter pickles and tarted up Russian dressing on a butter griddled bun, some kind of French roll, not your average bun.

http://forums.pelicanparts.com/uploa...1592851698.jpg

6 paper towel? To dry??

LOL, I think he meant it took six paper towels to contain the grease that dripped off of the burger when he ate it.

The burger looked great, although it need an American cheese and mustard, as opposed to the cheddar and special sauce. The older I get, the more I come back to the basics and that’s how they make them down south.

I tried another In-N-Out Burger yesterday, still don’t get the attraction. Next time I’ll have them delete the thousand Island dressing and throw some mustard on it.

I managed to find a Whataburger that was open for business in the dining room, the service wasn’t what it usually is but it’s the first dine in Whataburger I’ve eaten in months.

Lobster two ways: standard melted butter (Kate's... best butter going, thank you VT cows!) and browned butter. Caramelizing the sugars in the butter made it ultra sweet, but not too sweet, it was like lobster dessert. Or candied lobster. Both rocked with a cheap Gewurztraminer.

http://forums.pelicanparts.com/uploa...1593130745.jpg

Damn Shaun - how do you find time to run your business?

Maybe you should open a restaurant?