The pasta was just an appetizer portion. I hope you saved some of the pork to make fried rice with tomorrow.

Indeed!

Prime bottom round roast for lunch today. Seared and then 170F for 4 hours, let sit for a half hour. Sesame seed bun, horseradish, mayo... Great sandwich but honestly the roast by itself was the best. Had wagyu level marbling.

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Have some leftover fried chicken? Make chicken & black bean enchiladas. Not a bad lunch with some scallions and sour cream. Jalapeno batter for the chicken might be a good idea in the future.

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That looks fantastic!

Was supposed to be on the beach in Cabo for the Mrs. birthday today. Instead, i'm gonna make fish or shrimp tacos, some guac, mango salsa, black beans, and margs on the patio.

Struggling to find a good recipe for blackend fish seasoning, and Mexican mix on Spotify.

Made cemitas, then burgers,

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ground up some flat steak and short ribs for the burger meat, yum


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It was good but I am sure yours will be much better!

Paul Prudhomme's recipe is great.

Paul Prudhomme’s Blackened Redfish

this is ridiculous!! yum!!

if i dont burn it tonights dinner is gonna be epic. i am trying something from the oven and doing it in my charcoal grill. egads!!

Its a little late but you can get a temperature controller for a charcoal grill... I have one and have used it for low and slow smoking, and also for higher temp roasting.


https://pitmasteriq.com/

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We have this about once, maybe twice a year.
This time of year the garlic sends up scapes. Scapes are the stalks that try to send up a flower on a garlic plant - it tastes like garlic, really really good garlic, but it has to be cut off so the plant can focus its energy on producing the bulb. What do you do with a waste product that tastes like really really good garlic? Stuff it up a chicken's butt, of course!
If family is coming we cut all the scapes at once and stuff a whole chicken with scapes and onions fresh out of the garden. When it' baking the whole house smells like love and garlic!
When it's just MrsWD and we cut a batch of scapes and pull some onions and slow roast them in a tightly covered dish in the oven with a chicken breast. When the chicken hits 150 degrees I pull it out and sear it in a pan with some very hot olive oil. It's a very tasty annual treat, and the once-a-year aspect makes it a special meal.

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Chicken, onion, and pieces of scape stalks ready for the oven.

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A once-a-year treat, garlic chicken from the garden.

Grilled tuna with aji amarillo sauce.. imagine deconstructed ceviche..grill wasn't hot enough, and too much time on one side..


It was tasty!



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That looks really great Tim! What is the sauce like?

Leftover ribeye for me.

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Sauce is quite simple..

Lime juice
Ginger
garlic
Aji paste
Salt
cilantro

It needed sugar this time.. so some palm sugar to knock back the lime a bit

$11 rib eye from Aldi. Massaged flat. Montreal Steak seasoning and garlic powder. Seared in cast iron and 20min at 200deg. Looks under-cooked but it was a good piece of meat. Critters got the plain third. With Trader Joe fire roasted veggies a little overcooked. Made two meals. What a treat.
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Started work at 7AM, all of a sudden it was 2. And I'm hungry. Called for a 6 paper towel burger. Double smashed with real cheddar, lettuce, red onion and butter pickles and tarted up Russian dressing on a butter griddled bun, some kind of French roll, not your average bun.

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6 paper towel? To dry??

LOL, I think he meant it took six paper towels to contain the grease that dripped off of the burger when he ate it.

The burger looked great, although it need an American cheese and mustard, as opposed to the cheddar and special sauce. The older I get, the more I come back to the basics and that’s how they make them down south.

I tried another In-N-Out Burger yesterday, still don’t get the attraction. Next time I’ll have them delete the thousand Island dressing and throw some mustard on it.

I managed to find a Whataburger that was open for business in the dining room, the service wasn’t what it usually is but it’s the first dine in Whataburger I’ve eaten in months.

Lobster two ways: standard melted butter (Kate's... best butter going, thank you VT cows!) and browned butter. Caramelizing the sugars in the butter made it ultra sweet, but not too sweet, it was like lobster dessert. Or candied lobster. Both rocked with a cheap Gewurztraminer.

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Damn Shaun - how do you find time to run your business?

Maybe you should open a restaurant?

Cooking lobsters takes no time at all. All you need is a pot, 12 minutes and some nitrile gloves. Wear two sets so you can manhandle the lobsters tearing them apart while they are still very hot. You don't want them to continue cooking in their shells.

Cooking is a passion. If I didn't cook, I'd watch TV. If I ever say I'm watching TV, someone here come and shoot me in the head. Of course first I'd have to get a TV but you get the idea.

when I retire again (clearly I'm not retired for real anymore given my now small staff and way too much work to do) I'm doing an international sandwich food truck. Menu has been designed and test on these very pages here.

Fettuccine & meatballs. Can't believe how well the meatballs turned out with beef and pork, pecorino romano and seasoned bread crumbs among all of the standards. Sauce was simple and sweet with a tiny bite of a few red pepper flakes. Did the fettuccine pre-al dente which turned out great, extra chewy even after sitting in a little sauce for a few minutes.

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Still using that Canon I see.

If you only knew my last 5 months! that and for basic food, I like the Canon. Did have a near accident with the Nikon so leaving that for product shots.

The macro lens is amazing. Crack in 928 manifold that I stress relieved with a diamond bit tip on a my air dremel. Yes I'm still on auto. Training two techs and having way too much business has been a problem

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You're probably one of the few complaining about TOO much business these days. Count yourself lucky.

I do my friend, trust me, I do.

I'm typically against grilling ribeyes but it's summer and wanted to give my cast iron a break. A little over 2 lb, been aging it in the fridge for 2 weeks, was getting a little salty. Perfect end to a great weekend. Belgian white complemented it perfectly as did the potato (with lots more sour cream) and blue cheese wedge. I may have to rethink not grilling ribeyes. Might try smoking one and then grilling it later this summer. Hope everyone had a great 4th!

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Last night.

Great looking steak. Maybe a little too much char for me but the inside looked good.

Why the dislike for grilling a ribeye? That's all I do with mine.

Bet no one ever tried cooking a couple of Whole Foods Prime NY strips ...with an EZ bake oven...

We are at a rental house, circa 1980 with an original SubZero...this one might be a prototype.
And if someone left the door not quite 100 % closed, the 4 tubular lamps that light up might be on all night...and warmed the top shelf enough to heat up steaks that were defrosting...directly under those bulbs..

All I can say is, the dog had the best steak dinner of his life

Another 2+lb. ribeye. I swear they know when I'm coming.

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You know I have always like grilling cheap cuts of meat especially with marinades. Have done a few cheap steaks with BBQ sauce and they were fantastic grilled. Ribeyes, I have always loved cast iron and basted with butter, shallots, rosemary and thyme. Just grilled another. It was great but I think not as good as seared in cast iron. Not complaining though. :)

Me. Manual Labor tonight. Bashed out a PESTO. my basil is exploding in the garden.

Pasta on the boil.

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You probably like more of a crust than I do. I certainly won't eat a charred steak. I'll grill a ribeye, a chuck eye steak, a flatiron steak and probably a flank steak. No marinades or seasonings on any of it, just salt and pepper.

I'll probably only eat a filet with a sauce, Bearnaise of course, Oscar style preferably.

Skirt steak gets sauteed in a pan and finished with a pan sauce with garlic, anchovies and green onions.

That looks fantastic. I'm impressed that you did it in a molcajete, it changes the end result a lot. Hope you used real Italian pine nuts; they are getting harder to find.

Bag of pine nuts from Trader Joe’s. :)

Italian or Chinese?

I don’t shop at Trader Joe’s, so I am unfamiliar with what they offer.

No clue. I tossed the bag. It was a Partial bag I had frozen. We had good pine from New Mexico if I remember correctly. They called them Piñon nuts.

The only thing that beats crust in my book is fat. And crusted fat, nothing better. Pure fois gras.

Szechuan Peppercorn Salmon

40 minutes at 150f and indirect heat in bbq with lots of Alder wood smoke.

yum - texture was 1/2 baked and 1/2 smoked salmon firmness.



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