Hey Shawn,thought you might like this.
 

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Those look pretty cool. I used to watch Sam a lot but he got a little commercial and annoying.

Chicken adobo!http://forums.pelicanparts.com/uploa...1626138675.jpg

Made LA James Beard Chef Suzanne Goin's Pork Burger. Different and very very good. Did not make the Aoli or the Romesco to keep things simple but may give it a try next time. Ground Pork, Chorizo and Bacon with Manchego Cheese.

https://food52.com/recipes/23011-suzanne-goin-s-grilled-pork-burgers


http://forums.pelicanparts.com/uploa...1626269979.jpg

I like those also....but I always wonder what they do with the 3/4 full bowl from an earlier customer?? Especially the double-dippers. :D

Made some tacos for lunch today. The filling was a Oaxacan-style pork Picadillo, shredded instead of ground.

http://forums.pelicanparts.com/uploa...1626380387.jpg

Winner-Winner Chicken Dinner
 

So, Mrs. OnZEdge is up north for a wedding and to visit family.
For two and a half weeks.
I have survived 1 week.
Between my full-time job and tending to 9 little dogs and a cockatoo, its Friday and I finally have some free time (plus I ran out of the "leftovers" she packaged up for me).

So I rummaged around the fridge and pantry and came up with this creation:

Oven "Blackened" Boneless Chicken Thighs over Asian Vinaigrette Slaw

Olive oil in the pan and a little drizzle on top:
http://forums.pelicanparts.com/uploa...1627098997.jpg
I Made a rub.
2-TSP Paprika
1-TSP Dried Basil
1-TSP Dried Oregano
½-TSP Onion Powder
½-TSP Garlic Powder
¼-TSP Coarse Kosher Salt
¼-TSP Black Pepper
Mix it all up and sprinkle on:
http://forums.pelicanparts.com/uploa...1627098997.jpg
Asian vinaigrette slaw with nuts and berries (snack mix I had in the pantry):
http://forums.pelicanparts.com/uploa...1627098997.jpg
Convection oven 450F for 15 min, and then 350F for 20 min. I think it is supposed to be 165F internal:
http://forums.pelicanparts.com/uploa...1627098997.jpg
…and then I ATE it:
http://forums.pelicanparts.com/uploa...1627098997.jpg
Very yummy (chicken was perfect), but would be better with chopped greens. Probably would have been fine if I drained the slaw in the salad spinner first, and included a little chopped pineapple along with the nuts and berries.

Not bad for creating it out of thin air with whatever crap I had in the refrigerator…

...and now I have more "leftovers".

Korean black been noodles.

Jajiangmeinhttp://forums.pelicanparts.com/uploa...1627350830.jpg

The very definition of summer. Amazing Wagyu cheeseburger on the grill with a Bombay Sapphire gin & tonic on a hot, sunny perfect day outside with friends. Perfection.

http://forums.pelicanparts.com/uploa...1628365832.jpg

A chicken curry at India Palace SWFL.
http://forums.pelicanparts.com/uploa...1628368152.jpg

http://forums.pelicanparts.com/uploa...1628449091.jpg

It's a summer treat here - a good grilled hamburger on a bakery-made roll with fresh tomato, onion, sharp cheddar, and lettuce. The tomato makes all the difference.
I spend 9 months of the year so sick of tasteless grocery store tomatoes I'm ready to kill for a good tomato. Then for three months starting in July we have such an abundance of delicious, vine-ripened tomatoes that I take a prime slice out of the center of one and feed the rest to the chickens. :(

An Indian friend of mine made chicken briyani. Still trying to understand that because he is vegetarian and can't eat it.

Chicken was spoon tender.http://forums.pelicanparts.com/uploa...1628466840.jpg

Great looking burger! I would be happy to send you a lot of money for them and for shipping said tomatoes

Been away. Just HAD to post this, after taking a couple of bites. At 4:00, "She" didn't know what she would fix. She went to the garden and brought back a plan:

Zucchini, sauted with tomatoes, onion and basil and topped with grated parmesan.

Rice with a little turmeric for color and flavor because she couldn't get the saffron package open, she said.

Mahi Mahi was fried with paprika, turmeric, thyme and salt (in butter and olive oil).

This woman is a master of sauces. The greenish stuff on the fish is a mayonnaise she made with a Serrano pepper, some garlic and onion greens wizzed in the blender first with. and then adding grapeseed oil. She wasn't sure how it would turn out. She could sell this mayo recipe to Tom Douglas.

http://forums.pelicanparts.com/uploa...1628473550.jpg

WD is right about the tomatoes. You really cannot buy love or a garden tomato. BIG difference. Fresh garden vegetables are the bomb!

If you want the best tomato, then get an heirloom.
With my bacon sandwich I had two days ago I also had a softball sized heirloom with it.
It was so good that I ate almost all of it, on the side of course.

Here in Florida we ended our fresh heirloom season, but we get them from November through May. So Good!

My last one with mayo, fresh Jalapeno, pickled jalapeno, fresh cracked black pepper on toasted rye.

http://forums.pelicanparts.com/uploa...1628513096.jpg

Why don’t they grow heirloom tomatoes year-round in Florida?