Whipped up a Greek chicken and curry couscous thing on the fly... Came out really good. Image Unavailable, Please Login Image Unavailable, Please Login
I know, I think that's what I bought last time that I ended up making beef stroganoff with. That was spendy stroganoff.
My wife makes it with filet so I feel your pain.... At least I buy the end piece when tasked with the shopping.
That looks good, what'd you toss in there? If you remember that is. I do that sometimes, just throw stuff I have together and sometimes it comes out pretty well.
I seasoned the chicken with my GoTo Greek recipe: Onion powder garlic paste oregano lemon pepper lemon juice Cavender's salt white wine vinegar white wine Like you mentioned, I remembered I had some Mediterranean mushroom and red pepper salad in the fridge and dumped that in for the braising. It all just came together.
Tonight is fish N Chips night. Normally do Friday nights with my parents. But the restaurant is very busy that night. So we've switched to Thursday. I order a platter deal, even though they reduced the items and raised the price. Get two pieces of halibut, 3 jumbo shrimp and 3 oysters. I substitute onion rings instead of fries.
Swiss Card with chorizo and white beans, with a side of pan seared salmon. I use this recipe, but I start with ~2Tbs evoo and a finely chopped, smoked chorizo that I cook until it's rendered all it can and the sausage is as dark as it can be without burning: Sauteed Swiss Chard with Onions recipe | Epicurious.com I add cooked white beans half way through the steaming of the Chard's leaves.
Normally I would agree but the way she does it keeps it moist with minimal cook time. Never a complaint.
If you happen to have a little British market near you go in there and get some of this stuff. It comes out great. They also do a Yorkshire Pupping mix that works as well...... Here is my last rodeo. I used the last bit on some leftover Costco chicken breast and it came out like southern tempura! lol..... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
It's tri tip in prime grade worth the uptick in price? I've had only choice this far and it has been tender & tasty enough...T
That sounds great. I did a similar dish with Chinese sausage, lap cheong, that I picked up at a small butcher in New Orleans, instead of chorizo and it was one of the best things I've cooked in years...T
Well marbled and comes out tender every time. Also, their prime sirloin at $7.99 comes out better than store bought filet at double the price, 9-10 times.
Try these? https://local.yahoo.com/info-18978516-british-isles-houston http://www.yellowpages.com/spring-tx/mip/goodwoods-british-market-3762869
And if not, don't despair. Read the box and you'll find only two ingredients make up that magical "light and crispy" batter mix: enriched flour and baking powder. Shouldn't be too difficult to replicate. Of course, if you absolutely must have the boxed mix: Goldenfry Chip Shop Batter Mix | Healthy Food Goldenfry Chip Shop Batter Mix | English Tea Store Goldenfry Chip Shop Batter Mix | Amazon.com Directions: Image Unavailable, Please Login
Good tip. We do have a few British orientated stores here. It is British Columbia Up until 2000 we had the British department store chain Marks & Spencer. But they went under. Until the 1980's it was very easy to immigrate to Canada from the UK. So we do have a large British population here. edited in: I googled we have four British goods stores in my town alone. Most of our candy is British.
I took another shot at a bearnaise sauce tonight. I'll never forget the first time I had it and I've been trying to make it as much as my mind will let my body eat almost a half stick of butter. So that, a rib eye and grilled polenta. Now I'm going to go find a cheesecake to choke on... Sent from my iPhone using Tapatalk
