What's For Dinner?

Allergic to oysters and mussels are too close. Don’t want to risk it. It gets ugly. Nothing life threatening, just ugly. When younger I was fine with them. I’m good with all other seafood! Love shrimp!

 

Finally warm enough for the grill today. Tasty.

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How's the corn? I have not been brave enough to take the summer corn plunge yet...T

 

It was good! Pleasantly surprised.

Flank steak today. It’s been marinating since yesterday.

 

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Smoked haddock over cheddar mash potato.

 

I wait until summer for corn... Neighboring town is known for it, but their corn harvest isn't until August or there about.

 

Well today is my brothers 40th Birthday. So the family is taking him out for dinner. He is wanting Chinese and its his choice.

 

Great. I may have to venture a trial next time it's on sale. What are you marinating your flank steak in? I bought some today, 'cause I have a pile of mesquite wood that I've been meaning to use. So, I thought fajitas!

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Back home = chicken soup.

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Steaming up kale for a batch of juice.

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Poaching salmon for the world's most spoiled dog.

T

 

Change of plans we are ordering out for Chinese and eating it at my place. Brother and I, well we want to watch a few TV shows tonight. Billions on Showtime. Westworld, Silicon Valley and Harry on HBO......... Its just me, brother and parents. Other brother is too lazy to take the ferry from the island to be here.

 

Lucky dog! We make chicken breast treats for ours. I snack on them too.

The marinade - soy source, Coleman’s mustard, ground black pepper, and some Tabasco garlic hot sauce. Tabasco is a new ingredient.

Ended up awesome, but the BGE was a PITA this evening. Too many small finds clogged up airflow. Finally got it cleaned out and all good.

 

Just finished..... Nice thing about Chinese is you can dish out small portions, so its not a major diet cheat......

 

Just meat and potatoes tonight. Image Unavailable, Please Login

 

That was my first beer in years it was pretty good. Went well with the steak .

 

Yes, she's a tad spoiled. I also boil up chicken breast tenderloins for her. Wife boys those by the ton at Costco.

That's an interesting marinade. Love the Tabasco garlic. I went with a half packet of Williams chili mix, a squeeze of lime juice, a couple of glugs of olive oil, a squirt of apple cider vinegar, and a can of Coke. The last one was an impulse addition, as I have a six pack, and drink about a can per year, so I figured what the heck.
T

 

All that corn talk
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Spent the morning grilling a few chicken breasts for lunch and dinner tonight. Going to cut them up and put them in my salads. Plan on having a Lean Cuisine lasagna for dinner. Its small portion wise, so in order not to starve, I'll need the chicken Caesar salad.

 

Yummy!

Fajitas. Wanted it authentic South Texas style, so I used mesquite wood. I didn't, however, have a spare half onion to wipe down the grill.
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Cooking the onions and bell pepper.

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4 min per side.

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Rest for 5 min.

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Slicing it up.

Served on a warm tortilla. Homemade guac. Homemade salsa verde. Tabasco scorpion (not home made!).

T

 

Wow you are brave with the Tabasco scorpion - I bought a bottle of it but it’s too hot - for me at least ! I’m getting more risk adverse as I age ...

 

I use mere drops at a time!
T

 

I just bought a couple bottles, haven’t tried it yet. I like their habanero sauce too.
My go to was Patti Labelle habanero hot sauce but it’s no longer made. Nice smokey balance with the heat. Saw it on sale and figured something was up so bought all they had. Down to two bottles.

 

Cool- need to comb the internet to see if you can find more !!

My go to for years was Melinda’s as well as one I made myself (and sold/distributed for a few years ) called Goat Island - named after the place I grew the peppers and garlic -

 

I decided to look at a boat tonight at 7pm.... Plan to stop for fast food on the way or maybe sushi. There is a good Japanese restaurant on the way. Its too far to go on a regular basis, its next to my mothers specialist three towns over.

 

How did you season/marinade the steak?

 

I used chili seasoning, so the usuals are in there - cumin, chili powder, etc. My wife buys a no-salt chili powder (Williams) and so I added some salt. Garlic powder too. Olive oil and apple cider vinegar for liquid. As a last minute deal, I added a can of cola, because I almost never drink it and I had a couple cans in the pantry from our last party. I also thought the acid would help tenderize the skirt steak. In retrospect, that may have been a mistake since the finished fajitas had a little tinge of sweetness to them. If I'd done an Asian skirt steak dish, it'd been perfect. As it was, the sweetness was a clash with the Tex Mex seasonings IMO. I think I also needed to add a tad more salt.

The whole marinating deal was overnight, in the fridge. Took out an hour before to come up to room temperature.

On the plus side, the veggies - onion and bell pepper - turned out perfect.

T

 

I bought one bottle of Scorpion, that's enough. I too love the habanero Tabasco. I like all the sweet items in there, breaks up the heat, gives it good flavor, goes well with lots of dishes.
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The Scorpion has some of those ingredients, but it's just !

T