Picture Thread: What's For Dinner?

[Dixie]

In my quest for a less expensive steak, I present grilled Eye of Round. Pounded, poked, marinated, cut thin and against the grain, it's pretty good. It's still no Filet Mignon.

[Baz]

Saw this on TV last night - looked incredible!

El Paso Style Chiles Rellenos


About the cook

Jon Hinojosa (San Antonio, Texas) was born and raised in El Paso, Texas, to proud Mexican parents. Tragically, both of Jon’s parents passed away when he was young, so learning to cook began out of necessity. It quickly blossomed into a passion as he worked in local restaurants – starting as a dishwasher and eventually serving as manager. Now with a family of his own and a proud dad of three adult daughters, he feels it’s more important than ever to celebrate their roots and fully embrace what it means to be Mexican-American. He extended his nurturing role to the work he did as Founding Director of a San Antonio-based youth organization that advocates for marginalized communities through a series of arts and culture programs. As he looks forward to his next adventures, his focus and work will always center on the arts, culture, and community. Jon’s signature dish is Green Chicken Enchiladas served with Spanish Rice. 

[Baz]

I cooked a whole turkey about a month ago and put about half in the freezer.

I just has some of it and have to say.....it was delicious!

But what really made it was the cranberry sauce!

[Baz]

Cod loins lightly coated with House Autry tonight.....YUM!

[Brian 162]

Went to a chef’s house for dinner tonight and learned how to make pasta from scratch. It wasn’t to hard, and pretty tasty.

[Baz]

Originally Posted by Brian 162

Went to a chef’s house for dinner tonight and learned how to make pasta from scratch. It wasn’t to hard, and pretty tasty.

That's pretty cool, Brian.

I watch various "cooking" shows and I don't remember any of them where a pasta dish was involved that they didn't make the pasta from scratch.

I've never been that motivated but would be cool to try sometime!

[vash]

BLT
Chicken soup
Green chicken enchiladas
Sardine sandwich
Sourdough pancakes.

Groceries are getting expensive. I don’t eat out much these days.

[Baz]

Looks incredible, Cliff....wow!

[Racerbvd]

[Baz]

Red Baron Deep Dish Supreme singles....yum!

[Tobra]

Wife made chicken fried steak, gravy and mashed potatoes on Monday. Best meal I have had in a while

[A930Rocket]

[TimT]

Esquites:

Local fresh corn, crema, cotija, lime, chili, scallion, cilantro.. yummmm

Goes great with most anything..

[Shaun @ Tru6]

Japanese supermarket had "real" ramen brands on sale, got one, it was amazing compared to every other one in a regular grocery store. The flavor packet is highly concentrated tonkatsu liquid broth. Soft-boiled an egg, added bacon and scallion. Great lunch.

[Baz]

^^^ looks amazing, Shaun!

Bean w/bacon soup for me today.......yum!!!

[vash]

My garden tomatoes are kicking ass. So I made a Shakshuka.

[Dixie]

I made fresh fried shrimp. Lesson learned, It isn't worth the trouble.

[javadog]

Looks really good, although you need to lose the ketchup. Tarter sauce only, bonus points if it's from scratch. I ate more then my fair share of that growing up.

And easier, and perhaps tastier way to cook fresh shrimp is shrimp and grits... That can be divine, if done right.

[vash]

only fried shrimp I think I like is the tempura variety. I've done it at home and it is really best farmed out to a dude in a sushi restaurant.

the style you get at a red lobster or out of a frozen bag is too corny. and usually rubbery in the shrimp department.

[javadog]

Not a tempura fan... when that is done poorly, it's inedible.

Grew up with the traditional breading on fried shrimp, sometimes they add panko which is nice if done right. Nothing beats fresh gulf shrimp, cooked right and eaten immediately. I seldom get it anywhere inland, unless it's a pretty high end restaurant.

I quit cooking fried chicken. Like Dixie and shrimp, it's too much trouble to do it right. I had gotten to the point that I was using Thomas Keller's recipe and it seemed hard to get the chicken properly cooked without overcooking the crust. Always wanted to eat it in person at his chicken restaurant but I'll probably never go there again. I've quit eating fast food fried chicken altogether. Although, there is one place in Dallas I want to try, run by Vietnamese (?) dude. Made to order, takes 45 minute.