I finally had a dinner worth reporting. Past two weeks has been fast food and pizza. Last night I had prime rib from my favorite dive diner. I'm headed south on Weds, should get some decent dinners in while there.
Man cannot live on meat alone We've been eating a lot of meat, so trying to balance with days of salads and other healthier stuff. The above said, portobellos, when sliced thick and not overcooked, have quite a "bite" to them, so it works very well as a standalone sandwich. The traditional method is to use a full grown portobello as the "burger", but it works very well with the minis also.
Lean and tender -- pork tenderloin medallions. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Yummy. You ever try that with a full-size portobello mushroom? Grilled, and with a fresh slice of tomato, it makes a nice veggie burger. Image Unavailable, Please Login Chicken thighs on the gasser. We're in a burn ban, so no charcoal for now. S&P, Pinon powder, garlic powder. Finished mine off with harissa. T
Really...even charcoal? They don't ban us here in calif but I'd probably do it anyway....good part of living on acreage 800 feet from the road....looks good...best part of the chicken...nice to be back in the usa
I love to scrape the "fins" out with a spoon, evoo to soak and salt, pepper, etc and grill upside first, then flip pretty quick and serve. Soooo juicy and delicious....I just mow them with a fork and knife. Or great on a bun too....I don't care what size...all so good.
BBQ a great Aussie TBone 9+ Waygu steak from Mayura Station and a fully imported Japanese Kobe 5+ Waygu ($300.00 in Aussieland a Kg)plus 2 Aussie , 2 Italian fennel and 2 Italian chilli sausages. Bon Appetit Oh and yes some Gallic bread made with Italian butter. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
That looks amazing. I fired up the grill last night and grabbed a few things out of the freezer. A NY strip, a couple tiny filets, and two different sausages, one kind just plain Italian and one jalapeño/cheese. Had leftovers tonight and had enough fresh tomatoes and basil from the garden to make a tomato salad. Would have been great with burata but I only had cottage cheese. Still tasty. Mine was very lowbrow compared to your feast. Image Unavailable, Please Login
That looks very tasty. Funny that I’m making tomato salad with basil tonight to go with some fresh prawns. One of my favs. Cheers
It's the main reason I started growing my own. The store bought maters just have no flavor. These were great.
The pork tenderloin was from Costco with Tuscan seasoning on the sides already, just used Diamond Crystal kosher salt and pepper on top, high heat with a bit of avocado oil (very high smoke point) in a cast iron pan.
Burn ban is open flame. Technically, a grill with a lid is not an open flame, but it's tinder dry here, so I'm not pushing my luck with a stray spark. So, I'll stick with gas until it rains. Skin came out super crispy. Almost like crackling. T
As you can see Italian butter is white in colour ,slightly salted and has a mild creamy flavour. Give it a try. It is very different to the Kerry gold.. Image Unavailable, Please Login
Interesting. Don't think I've ever seen Italian butter at the supermarket. I'll need to check for that. Thanks! T
These were on sale at Kroger. Worth a try. Always good to have veggie and vegan options for when friends visit. First things first, the directions on the box are totally ludicrous. Close to 2 hours at 425 F covered with foil, then about a half hour uncovered?!? I did 375 F covered for 1.5 hours, and then uncovered until internal temp of 165 F. Image Unavailable, Please Login Image Unavailable, Please Login Cooked it on the turkey rack! [emoji2] Image Unavailable, Please Login Image Unavailable, Please Login Crispy coating was the best part of the experience. The mushroom stuffing was good, but really chintzy on the cranberry. Luckily, I had a can of that in the fridge. The "meat" was weird. Flavor OK, texture closer to tofu than anything else. Overall, not gonna replace real turkey on our holiday table, but if vegetarian friends visit, it's a good backup plan! [emoji6] T
Korean gochujang-marinated pork belly. Fresh picked from garden Korean perilla leaves, Korean peppers, & jalapenos. Wrapped in leaves with homemade gochujang paste (from a friend, we did not make the gochujang). Unbelievably good. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Grilled shrimp marinaded in olive oil, cilantro, tomato paste, garlic, salt and pepper with garlic butter fettuccine. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
