Pork tenderloin rubbed with oregano and freshly ground cumin in a crockpot with garlic, onions, carrots and orange juice, finished with some butter under the broiler to crisp up the shreds and add a little much needed fat. Or with the OJ reduction and a little queso and jalapenos.

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Unbreaded Shrimp Po'Boy Sandwiches for lunch today.
The Remoulade Sauce turned out great!
Nice authentic Dixie plates!

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^^^ Hey...Orange Whip is one good IPA!
Two Hearted Ale is my fav., but OW is a close second. Try it!!

I’m tired. I washed everything. Truck, dog, kayak, bathrooms.....

Yesterday was a blur.

Today, I’m not cooking. I’m stuffing sushi rice into flavorful pockets.
And no, I have not blown the leaves back into my neighbors yard.

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Made a batch of potato soup in my slow cooker - enough to share with a few friends and also my Mom.

This batch turned out really good too. I added a little extra seasoning and it really had a nice impact.

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Try cooking the onion in the soup with the potatoes next time. Any vichyssoise recipe would work. Potatoes, leek, onion...

I'm pleased because I know I have the nicest dinner plates (post 3283) on this whole stinkin thread!

That looks .... interesting.

No pics, but tonight was a kind of “clean out the fridge” affair. I browned and shredded a small chicken breast, browned about 4 oz of chorizo, threw in some corn, poblano, bell pepper, jalapeño, onions, pineapple, and a ton of garlic. Made a little gravy in it with chicken stock. Put it all in a tortilla, covered in melted cheese and enchilada sauce. Made some guacamole and some rice for sides.
Went down pretty well.

Sous Vide Cowboy Ribeye....yumm.

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okay. STEVE. do you not eat veggies?

Had deli pasta salad with the steak...separate dish.
Only because I felt guilty if I didn't.:D

pasta salad...

well fackk..it is a "Salad" hahhaha..

well done dude.

at least it wasn't a taco salad :)

I used to always eat a iceberg wedge salad, covered in blue cheese dressing, when I went out to a steak house to get a big juicy ribeye.

When I got lucky, they might actually have had a Roquefort dressing, which ranked slightly higher on the desirability scale than a regular blue cheese dressing.

I’m told, if you get old enough, that might turn out to be a bad idea.

Great Hill makes amazing blue cheese. Great Hill/

I may have to get some Roquefort now for a ribeye wedge with compari tomatoes weekend.

I recommend the Papillon Black Label AOP Roquefort. A little on the salty side, which is a trait of that type of cheese, it works great in a dressing. I usually use one of the old CIA recipes for any blue cheese dressing. I tweak the cheese content a little, you can’t have too much of a blue cheese.

I also consume a fair amount of it on Bremner wafers. Or a baguette slice.

I will see if Formaggio Kitchen has it. Been a while since I've been. They have freshly baked baguettes as well.