Veal meatballs with caper, lemon, Parmigiano Reggiano, wrapped in grilled, marinated zucchini slices. Alongside was a timbale of baked cappellini with asparagus cream sauce. Image Unavailable, Please Login
Dessert. Freestone peach halves, the cavity filled with Sicilian white peach jam, broiled, then topped with Graeter’s seasonal peach ice cream and crushed amaretti cookies. The mint sprigs are an Italian variant that my dad smuggled in 30 years ago. Image Unavailable, Please Login
Happy summer guys! Combo of serloin, filet and skirt all under chimichiri from garden. And then mascarpone cake desert. Image Unavailable, Please Login Image Unavailable, Please Login
I haven't made beer can chicken in a long time. Might have to do that soon. I fired up the grill today after a few hours of work. Just burgers and dogs and some cheddar jalapeno sausages. Made Cauliflower and cheese with hamburger and mushrooms the other day.
been boring. Pesto linguine last night. Sushi and rolls Friday and lasagna with a few slices of pizza Thursday.
I'm thinking either fast food Chinese again or a calzone or the similar to a calzone at Papa John's the Papadia. Its this: papadia - Google Search
Ordered a large meat lovers and medium supreme from Pizza Hut. They are the easiest and fastest delivery to my house.
Something a little different. Not sure if you guys know this fish . The Patagonian Tooth Fish Glacier 51 ? Located in the Australian sub-Antarctic territory around Heard Island, 4109km from mainland Australia, Glacier 51 inches into icy waters of the storm-tossed Southern Ocean. It is home to the Glacier 51 toothfish – also known as the Patagonian toothfish – a fully MSC certified ‘sustainable’ fish. Glacier 51 Toothfish projects waygu like characteristics with a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavour. The elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rare in fish fillets. With a high fat and Omega 3 content, Glacier 51 is well suited to both dry and moist heat preparations, the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines. So we bought 2 pieces at about $ 45 USD / Pound some sea bass and some Canadian Scallops. Fried in a beer batter. Also some duck fat chips and wild Pine Mushrooms ( missus favourite ) For those that have never tried it before , try it at least once in your lifetime . Its absolutely magnificent. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I’ll try a picture story like boosted. Family had buns, mine was sugar friendly. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
looks delicious! Now I want a burger. Kbbq beef skewers and kimchi fried rice for dinner Image Unavailable, Please Login Image Unavailable, Please Login
Got creative. Have tortilla's left over from beef tacos. Stole a can of tuna from Bella. Mixed the tuna with a little mayo and shredded cheddar cheese. Wrapped it and popped into the air fryer. Turned out awesome even though I'm not a big fan of canned tuna.
Cilantro lime grilled chicken thighs with roasted bell peppers Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
My fiancee was on call tonight (she's a pharmacist), so I decided to cook myself. I grilled chicken fillets with roasted peppers, served with balsamic vinegar cream. Image Unavailable, Please Login Image Unavailable, Please Login
Think @tomc is on a cruise enjoying life around Alaska. Not sure about @arizonaitalian hope he’s enjoying the summer somewhere.
Hit 106 yesterday so didn’t feel like grilling or heating up the house by cooking. Hoagie and a nice salad. Image Unavailable, Please Login
106 would be a blessing! [emoji2] Image Unavailable, Please Login After a near biblical 40 days / nights on the road, the wife and I were welcomed home by record high temps. I recorded for the first time ever a shade temp of 45 C (113 F) in our backyard yesterday. [emoji91][emoji91][emoji91] The last week of the road trip was a PITA, since we had to rush from place to place for work, without time to relax. But, overall we had a great time in a part of the country we've never really visited before, Oregon and a little of Washington. Great wine, good food, unbelievable scenery and the hottest temps we saw were about 30 F cooler than Texas. Signed up for a cooking excursion on our Alaska cruise. Halibut and salmon over a red alder fire. Both fish were as fresh as could be. I only doctored my fish up with salt. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login This is Icy Point Stait / Hoona, Alaska. T
Only 75 here. But for us, its kind of hot. Going to get sushi and rolls. Feel like cold foods. Heat wave is supposed to hit in a few days. Supposed to reach 100.
Yumm. Love halibut. I need to pull some fish out of the freezer this weekend. I've mainly been eating leftover grilled burgers and dogs from grilling Sunday. But yesterday grabbed some stuff to make kind of enchiladas. Low carb tortillas, chorizo, ground pork, mushrooms and just some store bought green enchilada sauce. Not bad after baking them off for a bit. Little lime juice and sour cream and they're pretty tasty. Made enough for about three meals in one pan. Like Max said, you missed what's gonna be toasty weather up here, supposed to be upper 90's at least early next week. Only mid 80's today but that's gettin warm for us cold blooded NWerners.
