Thread: just wanted to share tonight's dinner with you guys..

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.


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!

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.

Originally Posted by CrescentCityRazors

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.
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

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.

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.

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!

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. !!