What's For Dinner?

Last Monday night. Rioz in Myrtle Beach. Towards the end of my third plate of lamb chops. The filet was also particularly excellent that night, and as always, the salad bar had plenty of yummy offerings. Sampled all that, but gorged on the lamb.

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nice. I love lamb chops but only manage to have them few times a yr. never think of them.

 

These were such lovely, tender little things! Have been to other "Brazilian steakhouses," and often find overcooked, over salted or seasoned. At this place? If you ask 'em nice? They'll keep you supplied with the most perfect examples (at least, that's the case during the off-season - in the super busy times, they might not have that leeway.)

 

Grilled again tonight, scallops and shrimp with some asparagus:

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Prime beef, risotto Milanese, and Rosemary bread. Awesome.

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Beef taco and beef burrito!
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You eating on the go again, compadre? Hopefully, you found some quality hole-in-the-wall Tex-Mex joint to enjoy that at...T

 

I need some good but simple chili recipes. My friends have decided to have a chili cook-off, and I got nothin'.

 

I've posted this a few times, but the beauty of old age is, you can always repeat yourself!

Find a cheap chuck roast. Sharp knife. Use the latter to dice up the former into good bite-sized pieces (I got this recipe from F-chat, and this diff compared is, I think, the winning difference compared to ground beef, even if using coarser chili grind!). Smaller pieces than you would see in a stew, but big enough so it has substance. Brown the meat with a little EVOO, S&P. Take meat out of pot, leave the jus behind. In the same pot, saute whatever veggies you like after dicing into pieces roughly the size of the meat chunks - I like any combo of celery, onion, carrot, turnip, mushrooms and bell pepper, whatever is handy in the fridge. Sweat the veggies. Put the meat back in. Add a packet of Williams chili mix. Add a little red wine. Simmer for a good long time until the cubed meat is tender, but not totally mush (hard to do with a cheap chuck roast; hence, the reason to use it!). 8 hours or more is ideal IMO. Most of the veggies I listed above should be able stand up to a long simmer and not disintegrate. If your chili looks a bit "soupy" - simmer uncovered until the liquid is reduced. If it is too "thick" - add a little more red wine, and simmer covered. Make sure to stir from time to time while your chili simmers. The Williams chili mix I use is low-salt, so once it's close to done, taste it, and then add salt to taste. Williams is also not spicy - to appease the wife - so you can always kick it up a notch as you see fit; personally, I like to add chipoltes in adobo; to me that flavor says Tex-Mex. Depending on where you fall in the great Beans in Chili Schism - add or not - I like red kidney beans, straight from a can, no need to bust your hump soaking and such. For a final gilding of the lily - grate some good sharp cheddar over the chili after putting it into bowls. To make it a bit more filling (also a great "fix" if your chili comes out too soupy), pour over rice and/or spaghetti (Cincinnati chili). The final step is most critical, take pictures and post to F-chat!...T

 

Yes sir! Moreno Valley CA

 

I'd only say 2 things.

1) Forgive me, Texans, but chili CAN have beans in it. Otherwise? You just have spicy tomato soup, unless you make chili con carne! Though? Why would you ever bother to make chili without the carne?!?! But? Beans are an OK ingredient & can add a nice texture.

2) Please, I just BEG you! My dad used to make some quite good chili, but for one particular ingredient. No - I can think of NO reason that "chili" should ever include corn!

 

Now, I have to admit Tom, while that sounds good, with all those veggies it sounds more like a really good stew.

I'm okay with beans in it, it's the way my mom always made it. But as I've gotten older I've found I prefer it without.

Who in the world adds corn to chili? That's basically stew without everything else. LOL! A lot of people like cornbread with chili. I do not. If it's not frito's it's saltines. Just depends on how I feel that day.

 

^ Jason... Leave the veggies out, or cut back.

Corn? I'm an "everyone into the pool" kind of guy and even I've never put corn into my chili. [emoji3]
T

 

Lamb meatballs wrapped in onion layers, wrapped in bacon. Homemade bbq mustard sauce has a sassafras, black cherry hickory smoke thing to it.
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Man, that's putting our dinner to shame. Chef salad!
Red things are sun dried tomatoes. Circular deals are hearts of palm.
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T

 

You guys are making me starved. About to get creative with whatever is in the fridge.

 

DUDE! My dad was SO wrong putting corn in chili.

And? You are TOTALLY right - there is nothing like a big bowl of chili atop a pile of fritos - especially if you top it with a bunch of super fine diced onion & fresh grated EXTRA sharp cheddar cheese! Drooling NOW.

 

Cannot believe I forgot this option!! I blame it on not being a native Texan. Frito pie. Yummy!
T

 

good one tonight but no pics, as usual.
asian bbq chicken -
marinade chx in sesame oil, rice vinegar, honey, soy sauce
roast mixed nuts with siracha. mix that with scallions and parsley.
make glaze for grilling chx - ginger, garlic, soy, brown sugar.
grill chx and baste w glaze
plate chx with nut mix
veggie side - micro skinny string beans with cherry tomatoes. dress with olive oil and flavored vinegar. toss w mint

 

^ Pics may not be needed. That sounds fab. The final addition of mint was unexpected.

Tonight, zoodles! Heated up olive oil with minced garlic powder and oregano. Threw the zoodles in. Experimented. 5 mins of saute for wife, she was happy. 3 mins for me. Think 5 is closer to ideal.

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T

 

I grew up in East Texas, and our school cafeteria featured Frito Pie regularly. They actually sliced open a small bag of Fritos along the long side and dumped a glob of chili into the bag. Portable! My wife, who grew up in H-Town, also remembers it in this configuration from school events concession stands.

 

Zoodles? Is that zucchini pasta? Becoming very popular in ny Italian restaurants instead of reg flour pasta. Looks delicious

recipe called for basil but didn't have any so used mint. Wife makes cucumber mint water to drink so always have some on hand.

 

Yes. My wife grew up in San Antonio. She says the most popular days at the cafeteria were Taco Tuesday & when they made Frito pie! When I was growing up, my folks, sent us to the local evangelical mission for free lunch. We'd get a handful of Fritos as a side. No chili though, just a spiced ham & cheese sammie!
T

 

Yes. Zucchini pasta. It was. Thus far, my biggest challenge has been to minimize water that emerges when you cook the zoodles. Can make the sauce a bit soupy. I've cut them up earlier & then leave them on paper towels, which helps somewhat. The red stuff is quick & easy sardine tomato sauce. One can of tomato sauce, whisk in a tin of skinless, boneless sardines. Add basil, oregano, red pepper, garlic powder, S&P. Heat & whisk a bit more. Spoon it on! Very tasty!

T

 

Consistency looks perfect T. Almost looks as if you added a bit of starch to them.


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