What's For Dinner?

When I order it I don’t have to tell them it’s me


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Toronto has a high population of Italians. Great Italian restaurants. Only thing I miss about Toronto, is going to Little Italy section of town to eat.

 

Wegmans strips we had in the freezer. Onions and bbq asparagus. Added cauliflower rice that was meh. The onions were fantastic. All together it was yummy.

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Leftovers tonight, but attempting a batch of fresh mint jelly for the lamb chops we have in the freezer.
Used this recipe, except no green food coloring, and about a quarter of the sugar the recipe calls for.
We'll see if it fully gels...T

 

Don’t forget dinner and opera. https://www.metopera.org/

Aida last night was stunning.

Verdi’s Louisa Miller. Beautiful singing. Hey... it’s Verdi.

Luisa Miller
This gripping opera kicked off Verdi’s staggering “middle period” and gave the opera world its first glimpse of the composer’s burgeoning genius. The tale of a pious and naive Tyrolean maiden in love with the wrong villager, the opera includes several trademark Verdi features: a soaring aria for the lead tenor, a nuanced and poignant father-daughter relationship for baritone and soprano, and a sublime third act that ends in tragedy.

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Homemade "Potatoes O'Brien" tonight - decided to have "brunch for dinner".... yes, the chopped spuds came from a freezer pack... but we chopped all the green and red peppers and onions.

Egg "sunny side up" on top

Simple - easy - and yummy!

Jedi

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Drove to an old haunt from 25 years ago, to get a “Pugger” burger and onion rings. They were the BEST.

Changed owners, and the food sucked so no pics. I wish I kept my good memory

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Kept it simple, didn't feel like cooking. Got a foot long Italian BMT at Subway with everything. Tomorrow I'm going to the butcher shop and getting a steak.

 

General tso and garlic rosemary bread.

Messed up on the sauce with the chicken but still tastes good.

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Mmm. Once wife mandated quarantine is over, I have a hankering for Subway! Veggie Delight, all the fixings and extra hot peppers!
T

 

Primo! I have to get better at Asian food...T

 

School of wok on YouTube has really been a good guide for me to follow. He just makes small portions so you have to adjust accordingly and thats been a little tricky.

I shouldn't have put the sauce in with the veggies.

 

The picture doesn’t do them justice. Can’t get the colors right.

Wings from @SCFerrari. Fantastic. Made for a tasty dinner!

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Hear hear! Those were meaty little wings! A hint of spice. Sticky, messy goodness. Thank you @SCFerrari!!

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Everything I read online suggested pheasant was easily dried out. So, a couple of hours in brine seemed like a good idea. Nothing involved - salt, pepper and sugar.

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Smoker smoking. Started the fire with pecan limbs I had laying around, waited until that was very ashed, then charcoal briquettes. Added a handful of briquettes every 15 min or so for the first hour and a half.

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On the fire. Foil to deflect some of the direct heat. Montreal chicken seasoning on the skin.
Basted with a maple syrup, teriyaki and marsala wine blend every 15 - 30 min.

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Looking good in the late day sun.

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Ready to eat. Served with a wild rice blend and cranberry sauce (the canned variety), and a nice vinho verde.
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Final verdict - tastes like a combo of chicken and turkey. This was farm raised pheasant, so I may have to try a wild caught one some day.

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Pheasant? I approve!

T

 

Last time I posted the before pics, so now here’s the fresh off the grill Bacon wrapped pheasant breast stuffed with jalapeños, green, pepper, onion, and garlic butter.
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Looks great! After reading online, I thought about bacon wrapping the pheasant to help further insure against drying the bird out, but decided to go low and slow in the end...T

 

So how did your pheasant turn out? Did you cook the entire bird or filet it out?

 

Whole bird. Details a couple posts before yours. I worked hard not to overcook it and dry it out. And, it worked. Was moist. The light smoke was a nice complement to the pheasant, as was the slight sweetness imparted by the basting liquid. I'm glad we ran out to the store to get wild rice, as that was a good choice as a side. If I were to do it over, I might try to undercook the bird a bit and then try to finish off with higher heat to crisp up the skin...T

 

Haven't had "French Toast" in YEARS!!!!!!! But we "won" a French bread in the waning days of the Safeway Monopoly game ... wife plays that every year but unlike past years it's been really fun to score all the "free stuff" just for an excuse to don our n95 masks and venture out once a week LOL!

So in light of that, with "Lite" syrup, we had our first French Toast in almost a DECADE using the free loaf of bread and the free bacon from one of the Monopoly tickets LOL!!

It was FUN and TASTY all at the same time... haven't had those flavors in so long I can hardly remember!!

Jedi

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Breakfast for dinner, never a bad idea. Yumbo!
T

 

Couple of nights ago did prime ribeye from Costco with buffalo style cauliflower. The cauliflower was the surprise hit of the meal.

Gratuitous pic of bougainvillea that is currently in full bloom as well.

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Cauliflower grilled or baked in oven?
Not showing the wife your bougainvillea pic to my wife. We have tried & tried to grow them here, but every time we forget to bring them in, get an unexpected temp drop, etc. and they perish. Is it warm enough in Vegas to grow them outside?
T

 

Baked in the oven - https://www.spendwithpennies.com/oven-baked-buffalo-cauliflower/

My oven seems to run hot, so I baked at 400* instead of the suggested 450*. Seemed to work well.

The jury is still out on the bougainvillea - we just moved here a couple of years ago, so we're still learning what does well and what doesn't. I'm surprised at how much color we have here in our garden compared to the PNW. Back in the PNW, we'd get bursts of color in the spring, and that was about it. Here we seem to get color almost all year round. The bougainvillea bloomed great last year which was their first year. This year it's hit and miss - half of them seem to be doing well, the other half not so much! Here's a couple of pics of the ones that seem to be doing well, and one that is probably on it's last legs.

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did tacos last night, doing taco leftovers tonight. learned don't go to butcher shop hungry. bought two T-bones. they better be good, cost me $72 bucks!

 

Pan seared with butter.