Y’all are on fire…games have been upped round here… And…err…I submit a humble july 4 dinner last night…wife did make biscuits for the strawberry shortcake dessert. Image Unavailable, Please Login Image Unavailable, Please Login
4th of July dinner…AU Wagyu tomahawks, more jamon and pan con tomate, grilled shrimp marinated in cilantro, butter, garlic, and tomato paste, balsamic vinegar and honey Brussel sprouts Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Grilled prime ribeye, stuffed baker, grilled asparagus, and slow cooked purple hull peas (with fatback of course). Wine choice was a 2014 Nickel & Nickel CC Ranch. Image Unavailable, Please Login
Visiting my Brother and Sisters in LA for the long 4th weekend. BD dinner for one of my Sister’s dude last night. Italian family from Naples, their US restaurant in SoCal. Italian location going on 70+ years. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Quick, simple and five minute prep time. This is something I came up with out of the blue and make all of the time now. Scrambled eggs and organic peas cooked in grass fed Irish butter (decent amount) then topped with oatmeal for light texture and fiber. Crowning touch is cherry heirloom chocolate tomatoes from my neighbor's garden when he's not looking. Just kidding about that part. They have lots and give me whatever I need. Very healthy and balanced meal. Most important, absolutely delicious, to me anyways. Image Unavailable, Please Login
Strawberry shortcake biscuits. That's excellent! When in Maine... Image Unavailable, Please Login Lobster roll. Somewhere on US 1 in Down East Maine. It was great. T
100 day dry aged rib eye and AU Wagyu skirt steak Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Tomorrow’s cold dinner, ‘maiale tonnato’. Pork loin poached, kept in poaching liquid overnight, sliced today and dressed with a tuna mayonnaise and kept in fridge till tomorrow. I’ll garnish with lemon slices and capers, and this Piedmontese dish will pair well with a Piedmontese white. Sounds odd but is quite tasty. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Couple of NY strip steaks Sautéed mushrooms and onions (a few red chilli flakes) Baked potatoes Peppercorn sauce Image Unavailable, Please Login
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I'm doing the research, so you don't have to![emoji2] Just back from an extended road trip. While traveling, I still hate eating out, so I took the opportunity to experiment with instant ramen. Focused on Nissin's Fire Wok, since they advertised being spicy. https://www.nissinfoods.com/products-listing/ The clear winner is... Image Unavailable, Please Login Don't futz around with any flavor less than 5 chili peppers of heat level. They're meh. Molten chicken was nice and spicy. Good flavor for instant. Noodles are much superior to the famous "ramen in a plastic wrapper" we all know and love from college! Top tip - if you can, pour hot chicken broth on top and then wait for noodles to soften, rather than water and microwave. Now that I'm home, I doctored mine up with boiled chicken breast meat, and a little sautéed baby bok choy.[emoji39] T
Thomas Keller buttermilk fried chicken. Image Unavailable, Please Login And yes, thats salt on the tops...
A nice thick pork chop. Yum. We had a few limbs and branches down last month during that tornado outbreak. Near us, it was straight line winds, not nearly as bad. Made some bbq to thank the brinks for their help and use some of the accumulated wood. Image Unavailable, Please Login Using the Ranch Kettle. Two sets of beef ribs. Dino size. Salt, pepper and garlic powder. Heavy smoke for about 3 or 4 hours. Finish in 250 F oven until 198 F internal. Mostly oak and a bit of pecan. Bone just pulled away from the meat. Brisket took longer to hit 199 F. For the last roughly one hour, I cranked the oven up to 350 F to crisp up the outer bark a bit. T
