One thing about the last year is, with the help of my fiance, I'm becoming a very good cook. I'm now becoming disappointed when I go out to eat. People rave on FB about this restaurant or that one, only to find their food abhorrent.

Anyone else in the same boat?

Been there for years. High end restaurants still have an appeal but the vast majority are a huge disappointment.

Tilapia tonight. She tried it for the first time.

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Yes. In the last 20 years, I have rarely eaten someone else's BBQ, bought or not. I will partake in smoked pork my brother does.

Even if you don't like asparagus, this year has been exceptional.

That will do.


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Made jalapeno poppers -cream cheese, habenero, and crab filling. Topped off with panko and prosciutto. Made a dipping sauce of balsamic vinegar, honey, and crushed red pepper.

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For whatever reason, I was craving this since last week. :mad:http://forums.pelicanparts.com/uploa...1621883333.jpg
I'm good for another 5 years.

Grilled chicken thighs marinated in asian sesame salad dressing, Tones Lemon Pepper Seasoning, olive oil, rice wine vinegar, sesame oil and brown sugar. Highly recommend this marinade!

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Dinner tonight is going to be half a chicken roasted in a bag with onions and fresh garlic scapes with asparagus fresh out of the garden on the side. The chicken has been resting in the bag with the onion and scapes since early morning. It'll go in the oven later this afternoon.

That looks amazing!

Ditto!

Need to let Mrs Edge pack my lunch more often...
 

So my wife packed my lunch and I forgot to ask what it was...

Pulled everything out; assessed; assembled. Cherry balsamic vinaigrette over organic tomatoes and organic avocado with leftover fried potatoes, onions and peppers. I did not know that the horseradish included for me to mix up cocktail sauce for the shrimp was "wasabi hot".


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Teriyaki Salmon

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Ribeye with a blue cheese sauce and ultra-crispy baked potato.

OK, only 2 reasons to post this. I'm sure you're all pretty bored of ribeyes by now though wood burning season is upon us so get those rolleyes ready. :)

First, Great Hills blue cheese. While I think a beautiful gorgonzola dolce is like a little bit of salty, creamy, creamy, creamy, yes more creamy, spicy heaven, locally made Great Hills blue is creamy and delicious as a hard mature spicy blue. Note to self, get some more dolce soon. Anyway, using the lightly veined outside of the wheel where it carries the flavor of the blue but is extra creamy, makes for a great sauce that won't overwhelm a ribeye. This didn't disappoint. A teaspoon of worcester kicked it up a notch in the umami department.

Second, tested a new way to cook a baked potato: 25 minutes at 450F on a grid, brush with butter, 25+ minutes to finish. Skin was a hard savory candy crispy shell. SO good. Interior was fluffy mixed with tons of butter (only use Kate's) and sour cream.

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Flammkuchen

Smaller version of the Black Forest dish.

Bacon, onion, cream, thin french/German dough egg? pizza?


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Last night I cooked my first blonde rue

Etouffee


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Scallops & shrimp with shiitake mushrooms and carrots in a Cointreau orange ginger cream sauce. Garnished with a little red cabbage.

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I get a box of mystery veggies from a farm weekly. this week. greens!! including beautiful
beet greens. all of it into a pot and braised.

with corn bread.

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To commemorate our ceremonial hanging of the quilts...

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With a dinner of Huli-Huli chicken, grilled pineapple and potato-mac salad (Reser's off the shelf mixed together, great stuff)......

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