Surely a day to treasure Tc.
Printable View
Surely a day to treasure Tc.
Yep she’s a keeper, but she’s getting kinda old
She's not old. She's just aged, like a bottle of spirits.
Better, and mellowed. :tu
Age only matters if you're cheese :DQuote:
Originally Posted by outback
The trouble with our women getting older is that they keep dragging us along with them.
Attachment 335912
Prime Rib…grilled zucchini…baked tater
Smoked chuck roast
Mashed taters n auj gravy w/ onions
Green beans
Attachment 335975
Chili made with the last brisket leftovers.
Attachment 336886
With fresh sourdough bread.
Attachment 336887
Could still taste the smoker in the brisket hunks even though they fell apart in the chili.
Great fall grub.
Happy Halloween gents.
Attachment 336990
White Bean chicken chili …..with grilled homemade corn bread. The NO Heartburn chili….tons of flavor too !
slow cooked a couple of deboned chickens and while I was at it, I grilled a pork tenderloin right over the fire. I took the chickens off at 155° but the breast meat was still just a little dry. Note to myself, don't try to smoke a whole chicken for 6 hours again. It was quite tasty, though. We ate it with a little remoulade sauce. Sides were kraft deluxe mac & cheese, and frozen green beans and baby taters sauteed with bacon, onions, and sherry. Tenderloin was dinner the next day, for tacos. Very yummy, that. Suddenly I really like flame grilled pork tenderloin.
Attachment 337045
Attachment 337046
Attachment 337047
Attachment 337048
My sauce is pretty simple, just 2 parts generic italian salad dressing to one part Kraft original flavor bbq sauce. Dry rub is Slap Ya Mama, and lots of it. I don't marinade, just let it stand for an hour or so after applying the Slap Ya Mama. We use the low sodium version.
I have video showing how I prep the chickens on my youtube channel. Three parts. A bit long so you might want to skip around. The cool part is part three, when I roll it and stuff it into the net, the actual deboning you can just as easily figure out on your own without watching step by step.
https://www.youtube.com/watch?v=Y0QSiaspZCM
https://www.youtube.com/watch?v=36rW5MpgaaY
https://www.youtube.com/watch?v=6vEgKOB35OE
Chickens prepped this way cook nicely in the oven at 325° to an internal temp (use a thermometer, this is important.) of 158° or so (internal temp will continue to rise a little after you take it out of the oven), allowed to rest a half hour, then reverse seared at 500 to crisp the skin. A final one hour rest before cutting the net and slicing is recommended. This allows the meat to reabsorb the juices that would otherwise just run out all over the cutting board, and gives the slices some cohesion. This makes a good sammitch, BTW.
The pork tenderloin taco pics will be in another post.
The boss did up a couple of thick beef tenderloin steaks in a cast iron skillet with salt and pepper for seasoning. Nicely seared and red tending to rare in the middle. Had mashed spuds with Wasabi and green beans with it. Also a nice Bearnaise sauce on the tenderloin. Just a super dinner.
Bob
Tried a new glaze recipe on last night cottage roll.
Attachment 337472
Attachment 337473
1/2 cup maple syrup,
2 tbs ap flour
1 tbs lemon juice
1 tbs Dijon mustard
1 pinch ground cloves
Stir to boil then pour over the finished cottage roll and roast for 15 minutes under 380’ oven.
Was almost like candied coating and a nice contrast to the pickled meat.
Served with stir fried broccoli and cauliflower bits with browned almonds and home fries.
Will make that again!
Attachment 337497
A big pot of Chicken ..Potato..dumpling soup
Yesterday, actually. A repeat of dinner from two days previous. The Navaho Taco at Mr. Maesta's in Holbrook, AZ is legendary and for good reason. This little vintage greasy spoon Arizona/Mexican Route 66 diner won't impress folks who expect manufactured 21st century perfection but we were told to NOT pass through Holbrook to/from Grand Canyon without stopping and having a Navaho Taco, something I had never heard of. I guess it is a thing. It is a thing at Mr. Maesta's, anyway. A BIG TASTY thing. You don't pick this up and eat it. You don't even fold it closed. It is a plate sized Navaho fry bread piled high with juicy beans, ground beef, and green (or red, your choice but I recommend the green if they have it, it's seasonal) chile, a real belly stuffer, and cheap. The vintage Route 66 / Arizona cowboy decor is cool. Sorry no pics of the plate, I was too busy scarfing it down both times. Price? If you have to ask, you are in the right place cause prices are very reasonable. Service is exemplary. Easy to miss. It's on Navaho Blvd, old US 66, just watch for the old '50s cars and trucks. I am gonna try to recreate this at home. We are still on the road, should be home around noon today or a little after.
Mrs. Monster and the Monster-lets loved it, too. I was looking for a stock photo to post in lieu of my own, and saw a few bad or mediocre reviews. I truly do not understand how those came to be, and I suggest if you intend to have what we had, anyway, to ignore them. We loved it passing west through town, and we loved it on the way back again, too.
Isn't it strange how we always seem to like a retaurant or food from out of our area.Quote:
Originally Posted by CrescentCityRazors
My two favourite retaurants ever are The Gumbo Shop from your hometown and the Golden Griddle buffets that I can only go to when i'm in the States :cry:
Omg, everything looks soo good and yummy! I think we also need to be careful about modern food technologies and take them into account. There are a lot of companies specializing in the development of new food products, such as https://food-technologist.biz/. It's a great tendency.
For lunch today, I made an open steak sandwich on ciabatta, with caramelised balsamic onions chips and exotic mushrooms and mustard mayo, delicious.
Attachment 338284Attachment 338285
Very tastey !! First time making this ….and will make it again ..Cheers and Happy New Year !
New year’s Eve rib steak and sesame browned green beans and salad.
Breads already on the table.
Attachment 338287
Done open grill style on the kamado@ 550’ grill temp. 125 core temp.
Fast and carmelized perfectly after the 45 minute heat up.
Here’s to a better year ahead lads!
:beer1:
Attachment 338288
4Lb. Smoked pork butt.
Seasoned with Memphis Original, Rendezvous... Thanks Tc. and sweated for two days.
Smoked 4 hrs. using apple and cherry chunks.
Slow roasted another 3hrs.@ 250°f till internal temp reached 201°f. Spritzing throughout, with 50/50 ACV, and apple juice.
Double wrapped in foil, wrapped in a towel, then in a cooler till morning. Sucker was still a bit warm, taking the pic.
Pulled half, for tonite. Added it to some cabbage n onions, that I'd sauteed. Sorry, no picks on the dish. I was hungry, and the smell of apple cider vinegar, and stone ground mustard dressing that's added at the end, makes it hard to resist. !!
Damn fine looking butt Mike.
Bet it was tender and delicious!
Cheers.
Looks great Mike, your a smoking king!
Other Mike, I like your steak, 125 is pretty good, I get those ribeyes 1-3/4-2” stop around 115-120. Mmmmmm, hot grill !,,,,
Happy new year Tc!
Good times, and good eats ahead for us all!
And that's why you guys are thin and healthy.
My food doesn't have to be good, if it's edible I'll stick it into that big hole under me nose :gaah:
Goan-Style Basa & Spinach Curry with Coriander rice, delicious.
On the Mahoney menu today. Salmon with Spinach & lemon gnocchi with parmesan.
Jasmine rice, medallions of turkey roullade with turkey a la king, sweet corn, homebrewed imperial oatmeal stout.Attachment 338918
I did a breast roullade and the two leg quarters each became a smaller roullade, cooked all sous vide, and froze the two leg quarter rolls. This was the last one. Cut into thick slices, dipped in egg and mashed into flour and panko bread crumbs, fried in canola oil flavored with bacon and duck fat. Diced up the remainder for the a la king sauce.
I really like how the leg quarters turn out. We will probably just get the leg quarters next time we do turkey. One will feed us both. Sous vide really rocks.
Last night's dinner was just plain fried rice and leftover pintos with Rotels, neck bones, and plenty of cilantro and fresh jalapenos. After dinner I decided it was cold enough to go to the new house and light a fire, and so we had mushmellows toasted in the fire, and hot toddies. We have no fireplace in the old house, so we don't have proper fireplace tools yet, so no hot poker to heat up the toddy, but otherwise pretty traditional. A little boiling water, plenty of Bourbon, some honey and cloves, a cinnamon stick, a pat of butter, and a slice of lemon. Fragrant and very tummy-warming.
Attachment 338951
Attachment 338952
Works well with Irish Whiskey, too, or brandy, or dark rum. Doesn't taste so good to me with Rye, or Scotch. Probably works with Canadian if you don't want to taste the whiskey.
Tonites dinner
Attachment 338966
Nice thick cut beef tenderloin steak seasoned with salt and pepper and done in a cast iron skillet. Seared on the outside and red in the center. Served with mash potatoes made with butter and Wasabi and asparagus with Bearnaise sauce.
Bob
On the Mahoney menu today.
Creamy avocado Pesto spaghetti, with roasted cherry tomatoes and rocket salad.
Roasted, but still on the vine.. nice presentation, and bet they were damn sweet!
Looks yummy Jamie!
Mike, they were delicious, as you say sweet my taste buds were in heaven.:DQuote:
Originally Posted by MikeB52
.
.
This just about makes me want to ditch the Progresso soup. :)
Where can I find a recipe for your Creamy avocado Pesto?Quote:
Originally Posted by celticcrusader
The only slight difference I did add some Parmesan cheese to the spaghetti when serving it up. PS the recipe is either for two or four people, so where it says to add two tbsp instead of four follow accordingly.Quote:
Originally Posted by randydance062449
1.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Add the cherry tomatoes to a baking tray with a drizzle of olive oil and a pinch of salt
Put the tray in the oven and cook for 15-20 min or until cooked and starting to burst
Step 2
While the tomatoes are cooking, add the wholewheat spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over high heat and cook for 10-12 min or
until cooked with a slight bite
Once cooked, drain the spaghetti, reserving a cup of the starchy pasta water
Step 3
Cut the avocado[s] in half lengthways and remove the stone[s] using a teaspoon
Scoop the avocado out of its skin using a spoon and chop it roughly
Peel and roughly chop the garlic
Roughly chop the basil, including the stalks
Cut the lemon[s] in half
Step 4
Add the chopped garlic (don't like raw garlic? Go easy!), most of the chopped basil (save some for garnish!) and chopped avocado to a food processor
Squeeze in the juice of 1/2 [1] lemon
Add 2 tbsp [4 tbsp] olive oil, a very generous pinch of salt and a grind of black pepper and blitz until smooth – this is your creamy avo pesto
Step 5
Combine the juice from the remaining lemon with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your dressing
Wash the rocket, then pat it dry with kitchen paper
Add the rocket to the dressing and give it a gentle mix up – this is your dressed salad
Step 6
Once the tomatoes are almost done, add the pine nut & seed mix to one half of the tray and return the tray to the oven for a further 2-3 min until toasted
Tip: Watch these like a hawk to make sure they don't burn!
Step 7
Add the drained spaghetti to the pot with the creamy avo pesto and give it a good mix up until the spaghetti is fully coated in the pesto
Tip: Add a splash of starchy pasta water if it's looking a little dry!
Once everything is mixed together, add the roasted cherry tomatoes and stir them through gently – this is your creamy avo pesto spaghetti with roasted tomatoes
Serve the creamy avo pesto spaghetti with roasted tomatoes with the dressed salad to the side
Garnish with the toasted pine nuts & seeds and remaining chopped basil
Enjoy!
Typical values per 100g per serving
Randy---'ROCKET" is known as 'Arugula' here in the states.
:rofl2:
Attachment 339169
Rump Roast, barbecued 10 hours with Pecan. Didn't eat it, though. Put it in the fridge, will run it through the slicer tomorrow and pack it in meal size portions.
What we DID eat, was this:
Attachment 339170
Attachment 339171
Whole, deboned snapper, stuffed with shrimp and breadcrumb stuffing, broiled. Came out quite good if I may brag. Accompanied with homebrew imperial oatmeal orange stout. Last two bottles of that one.
On the Mahoney menu today, Thai Red Jumbo Prawn Curry With Brown Rice.
God created all Curry's on the seventh day just an opinion of courseQuote:
Originally Posted by celticcrusader
On the Mahoney menu today, Chicken Bacon & avocado club sandwich, with cheesy chips and mustard mayo salad.
