got a new grill

Lamb loin chops, ataulfo mango-meyer lemon relish, grilled yellow tomatoes, sourdough bread and broccoli. tiny bit of feta. the relish was amazing.

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Looks very yummy, Shaun. We had tacos . . .

Ian

and I'm sure your taco's were better than my lamb! :)

the relish would go great on swordfish BTW.

Yesterday afternoon, I got a hankering for a chocolate chip cookie. To my knowledge, this is the 1st recipe that I ever made as a young teen. This ia all that is left the morning after . . .

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Chocolate Chip Cookies

1 cup Five Roses All-purpose Flour
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla (use real Mexican vanilla)
1/2 teaspoon baking soda
3/4 cup chocolate chips (semi-sweetened)
1/2 cup butter
2/3 cup brown sugar

Stir Five Roses Flour, salt and baking soda together. Mix 2 tablespoons of the dry ingredients with the chocolate chips.

Cream butter; add brown sugar gradually, beating until creamy.

Beat in egg and vanilla. Add dry ingredients, mixing well. Fold in the chocolate chips. Drop by teaspoonfuls onto greased cookie sheet.

Bake in a moderate oven (375°F) 8 to 10 minutes or until done.

Cool slightly before removing from pan.

Yield: 2 dozen or so.

Variation: substitute 1/2 cup chopped walnuts & ½ cup chocolate chips (I never do but I’m a CCC purist)

Ian

I've been away from this post for a while, so get ready for several weeks worth of meals in rapid fire mode.


Beef Tenderloin BBQ, got a screaming deal on them at $7.99 a pound


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Whole Chickens were on sale for $.99 a pound, so split one in half with a 24 hour marinade in Italian Salad dressing and herbs, then a spice rubbed beer can chicken with Sweet onions on the side:



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more Beef Tenderloin, simple salt/pepper/crushed garlic rub, saute'd mushrooms/onions in a BBQ wok, and more crosscut slabs of onion drizzled in olive oil and seasoning salt.


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Huge Boneless Rib-eye, I buy a whole 14 pound slab of meat then cut them to my own thickness, these are about 1.5-2" thick in a 12" cast iron pan on a side burner. I call these 2" slabs my Fred Flinstone Cut.

Sear some onions in butter first, then sear rib-eyes 1-2 minutes each side in same pan, then another quick sear on the BBQ rotating steaks for grill cross-hatching marks, then finish low and slow to keep pink on the inside.

tossed some buttered Everything Bagels on the grill to toast them at the last minute. Awesome Yummy bagels:


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and of course, if you fill the cup full enough, a prawn coctail isn't just an appetizer, it can be a meal too......diced celery and green onion counts as salad right?



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wow!

OMG. I am really upset that Dave has not invited us over for dinner. After viewing that meat porn, I'm about to sit down to my brown bag lunch. 4 ounces of three bean/quinoa salad and 3 ounces of lettuce. I want to cry.

Dave, will you adopt me?

My stomach is rumbling. The fred flintstone cuts were beauties.

pics?

How do you think I feel? I can't eat red meat and I can only have fish or chicken once a week or so (medical condition). I gaven't had red meat in 5 years so this thread is the closest I get!!!

Excellent. I love a good meatfest. :D

Ian

Azasadny,


Halibut just doesn't show up the same in pictures..............grins..............but I did toss in my chicken for you, Go beer Can Chicken, super moist meat.


I've been doing a new technique on Salmon and Halibut, pan sear it quickly 1 minute each side, then in same pan, bake in pre-heated oven for 5-10 minutes.


MANY of the yummy foods we eat in resteraunts are technique, not spices or rubs, but methods.


the above Pan Sear makes an awesome crust and sear/seals in the juices, then bake keeps things moist and flakey done on the inside.


Pork tenderloin for dinner tonight, a new method / technique..........stay tuned..........but basically pork tenderloin, butterfly it lengthwise open like a book, put between saran wrap and use a mallet to hammer it uniform thickness 1/2" thick flat, marinade or spice rub and BBQ.


pics to follow soon.

Shaun - Hell of a photo right there......be hard for an ad to top that! YUM! :D

+1 Dave! Holy Cow !!!!

Well done sir - you are an inspiration! :p

Thanks for all the "thanks", but I'd love to have Shauns Camera with Macro Focus and perfect spot on lighting..........super crisp ubber perfect white balance.

Shaun care to share what rig you use to shoot food with? Trust me I know that 90% of a photo is the guy holding the lens, not the camera, but your focus, F-stop depth of field, and lighting I'd die for......

BTW, good lamb rocks. hard to find, but ohmygawdsoyummy.

Eat well my friends.

Thanks Dave, and to be honest, this is 90% camera and 10% me. Heck, my pots and pans have more talent.

The camera is a sweetie. Panasonic Lumix DMC-LX3. It's supposed to be the same as a Leica, just with Panasonic badging. I take a lot of pictures and adjust the white balance now and again to get just what I want.

I think the second picture is one of the best I've taken of food, but mostly due to the totally random/organic "placement" of all the marinade bits on the lamb. Those combined with the glistening juices running freely, the char, and somehow I cooked it perfectly (quite by accident, I assure you...love the grill), made the scene.

Really nice Dave! (cleaning up drool)... BTW guys, wait till tomorrow evening. (I will try to get pics up tomorrow or day after tomorrow... My best friend built me a new cooking contraption... He had one at his hunting lease and I really enjoyed the heck out of it... it will be easier to describe it with pics... so check back in...