That looks good. Indoor smash burgers. Image Unavailable, Please Login Image Unavailable, Please Login Not a bad crust for indoors. Image Unavailable, Please Login I had mine on a tortilla with a perfectly ripe avocado and some pickled serranos. T
Thin skirt steak (this one happens to be very high quality), marinated for 5hrs before grilling on high heat, aprx 3-4 min per side. By taste vs measurements but here goes.... 1/3 cup lime juice, I use bottled 1/3-1/2 cup red wine vinegar (I like the taste so use 1/2) 2 tbsp of olive oil 2 tsp garlic salt 1/4 tsp onion powder 1/2 tsp black pepper 2 tbsp worchestershire sauce 1/4 cup warm water or beef stock 2-3 tbsp soy sauce 3-4 tbsp brown sugar Wisk all together and place meat in. Squeeze fresh lime and high end salt on top before eating. High on vinegar taste for my preference.
Baked salmon with ponzu, asparagus and the usual arugula, radicchio & bel. endive salad... Image Unavailable, Please Login Sent from my iPhone using FerrariChat
That's pretty damn close to the same ingredients I use for my fajita marinade. I will add a little cherry juice from a jar of maraschino cherries sometimes. As well as 7up or ginger ale.
I'm taking my mom to the hospital for a few tests. Should be a few hours, ending around dinner time. Think I'll treat her to fish and chips.
Well I didn't have time to make it for yesterday but threw it in the pot last night and will be having corned beef and cabbage tonight. Of course I tried a bit this morning just to make sure it was good.
Thanks,, how much meat would go with that amount of marinade i am in the right place 2 out of 3 of my favorite things, Cars and steaks, ... and ...
Have you used the kitchen at your new place yet?!? Image Unavailable, Please Login Cheese pizza. I added some of my chile de arbol salsa to the tomato sauce to make it arrabbiata! T
I've used the kitchen a few times. Too many restaurants to try. Now I'm closer to my favorite hole in the wall diner. Its on the edge of the very bad part of town. Few blocks away is a homeless camp that is huge. Junkies all over the place. Thinking of having the prime rib special. Dinner & Specials | Fresgo Inn – Restaurant in Surrey BC 604-588-0878 (fresgorestaurant.com)
The local market had purple cauliflower, something Ania had never seen before...so of course it went into the cart. She made a purée with that and some chicken stock and thyme, and pan fried some florets, while I seared some halibut with a lemon, wine, butter and chive sauce. Yummy! Drank a Chablis I’d never heard of that we picked up at Costco. christened the new gas range we got and all clad pans...made a huge mess! Nice evening. (A close look will show some “red”...when the lemon sauce hit the purple purée, it turned red...) Image Unavailable, Please Login
Forgot to post this dinner from a few days ago...we had some amazing Indian food while in London last year, perhaps the best was from a guy named Atul Kochhar who had a Michelin star Indian restaurant (seems like an oxymoron, no?). Anyways, the pandemic crushed his dine-in business, so he started take out of more typical rustic dishes. It was about the only good food we got during the pandemic in London and we have nice memories of eating it on our flat’s terrace above the deserted London streets. The food was insanely good. One dish has been on Ania’s mind ever since, his Dahl makhani. We tried to recreate with black lentils and all the ingredients. Made some Aloo Gobi and Naan too. Fun night in the kitchen, even if our attempt paled in comparison to his dish. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Pepper steak. Sliced strip steak, sliced poblano pepper, white onion, S&P, garlic powder. Image Unavailable, Please Login T
