What's For Dinner?

Looks delicious. And awesome stove!



Sent from my iPad using FerrariChat.com mobile app

 

Thanks for the recipe T...…. I'm heading to Eastern Washington State again. They have a fairly large Mexican pop and have a few restaurants. I'll probably get Mexican either for lunch or dinner while there. Might leave tonight, so will be going out tonight. Not sure what I'm having yet.

 

More prime Filets - love these things..

Image Unavailable, Please Login

 

Do you cut those yourself from a whole beef tenderloin?
T

 

I decided to leave tomorrow... I had salmon sushi for lunch. Since I'll be eating out lots. I'm going to have a simple salad tonight for dinner. I bought Olive Garden dressing at Costco. Might add some grilled chicken strips.

 

Buy a tenderloin and cut and trimmed (aren't thick enough otherwise typically)

 

Thanks. I've bought whole beef tenderloins from Costco, untrimmed, but my knife skills are not the greatest. They never come out looking as good as yours.

After a few days on the road, simple dinner. Rice and chicken with a little brewed soy sauce.

Image Unavailable, Please Login

T

 

Blood sausage
And
Normal sausage
Image Unavailable, Please Login

Image Unavailable, Please Login


Sent from my iPhone using FerrariChat.com mobile app

 

I'm no expert by any means, but did you put it in the freezer for a little bit before cutting?

 

I'll be heading to Eastern Washington State soon. Not many restaurant choices there. Mostly chains. I booked all my parents friends travel plans when they toured here last month. They gave me a thank you card with a $50 gift certificate to Panda Express. So that will either be lunch or dinner one day.

 

I did not. Interesting suggestion. Thanks...T

 

I don't remember when I learned about it, but it's how everyone suggests cutting meat for jerky. You get it just firm enough in the freezer and it makes it very easy to slice because the meat isn't moving around.

 

Firming up the meat in the freezer makes sense too me..... Now waiting for the border lines to die down. Problem with the summer and kids out of school. The border lines are busy on weekdays.

 

As mentioned, it's good to chill it way down or even freeze for Jerky and things you want to slice thin. that's how beef carpaccio is done FYI -

It's not really helpful on a tenderloin as you need to open it up to get the tendon out..

 

^ Thanks guys. It's so hot here, I might buy a tenderloin and freeze it just to cool off! [emoji848]

Tonight, it's gazpacho with tomatoes from the garden.
Image Unavailable, Please Login

This is what I collected after a few days out of town. I'm impressed we're still getting tomatoes with temps in the upper 90s.
Image Unavailable, Please Login

I sprinkled in a few of these to give it a bit of zing. Pequin peppers.
Image Unavailable, Please Login

Image Unavailable, Please Login
Had enough tomatoes left over to make a Greek salad.

T

 

Love a good gazpacho


Sent from my iPhone using FerrariChat

 

Thanks. It's not my best, but I didn't want to doctor it up with tomato paste or such, mainly because that'd require me to leave the house. Those little peppers give it a nice zing. They pack a wallop!
T

 

I just polished off a pizza with my dog babysitter brother. Got from local chain. Almost time to leave...……

 

Someone needs to invent the "F' yeah I like it" super-like feature in f-chat.

 

You are on a roll!

 

Okay, a bit of story to this dish...My gf and I have really fallen for Nola. We have been 3x in the past 24 months. The food is amazing of course. But more so, the breadth of great food is fantastic; from Po-boys to soul food to haute cuisine.

Perhaps my favorite place is Liuzza's By the Track. Its on the short list of places that I have to go to each visit and even went 2x in one week visit. They have many great things, but their signature dish is their BBQ Shrimp Po-boy. Its not fried shrimp like everyone else's Shrimp Po-boy. Its served sauteed with a tangy sauce on an open face sandwich.

http://liuzzasnola.com/

My gf is obsessed with finding the recipe. She googled it and found 1-2 attempts by food bloggers or chefs. I knew the recipes she found were not right just from reading them...so I called Liuzza's this week and attempted to get the recipe, or even just the herb they use. No way! Its one of those secrets. The server that answered the phone said "I don't even know it, they won't tell us".

So...here is our attempt (I left the lemon slices because I thought they looked good, normally you pull them out):

Image Unavailable, Please Login



And here is the original from our 2016 trip:

Image Unavailable, Please Login

 

Just got back last week so know exactly what you mean!!

 

Not well fed on cajun, but could it be the sassafras leave?

 

Drive safe!...T