What's For Dinner?

In DC area for work. Landed at Dulles, and took the back roads across the Potomac via Whites Ferry. Stumbled across an Italian deli on Darnestown Road.
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Sicilian sub.
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Good spice, great crusty bread.
T

 

Ania made some very tasty Indian food tonight;

Palak paneer
Chicken curry
Grilled naan

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The momma and her babies stopped by while we ate dinner:

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I forgot to post last night’s dinner. I was fishing all day until 7pm, so ania had to handle the pork ribs by herself. She trimmed ‘em up, rubbed ‘em, and cooked in the oven at 250F for 4 hours. Then I finished them on the grill for a few minutes while the corn grilled after I got home. Turned out pretty damn good, proud of her!

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Those little fawns are cute as heck!
The food looks great.
T

 

With all that fishing, shouldn't you be eating trout or something?!?

After 4 days on the road, it's good to be home. Whipped up a quick pizza on the grill. Cucuzza, bell peppers, onions and tomatoes. Mozz. Wewalka thin crust. Grill on the gasser.

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I put two metal racks underneath it to raise it off the grill and closer to the dome. Was about 12" @ 500 F.

T

 

After pic...T
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Haven't been posting here much but this came out pretty well. Prime tri-tip cooked sou vide at 132 for about 8 hours then seared on the grill. More done than I'd have like but it was for family dinner and they don't like it as rare. It was tasty and its all gone.

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Breaking my diet big time...…… Getting a meat lovers pizza. Have a blueberry pie and ice cream for after.

 

I'm sure the relatives will love it. Do you use a dry or wet rub given that you started it off in the sous vide?
T

 

Never really liked blueberry pie for some reason. I like blueberries, especially in my yogurt. Maybe it's because there are better (IMO) options like peach.

With these crazy cucuzza growing like kudzu (folks who live in the South will know what I'm taking about), I think it's helping us enjoy a bumper crop of maters, since the cucuzza provide some shade, but the maters are vigorous enough to still fend for themselves.

Had a big bucket of ripe tomatoes, so I'm making tomato sauce. It's officially hot enough that I'm not busting my hump. Everything - skins, seeds, flesh - goes under the blender.

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Early on. Pureed tomatoes. Salt and pepper. Paprika. Basil and oregano.

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After simmering for a few hours on low.

T

 

They did love it and it was all gone. Three good sized tri-tips to feed 10 people. They were actually in two packs so I froze one thinking it would be too much. Most if it probably would have been gone too. As for prep I did both, two I just put salt-pepper-onion powder0-garlic powder rub on. The third I used the same rub but then put some horseradish sauce slathered on. Honestly the sauce was too weak to hardly even taste after cooking and searing. I tried some of both and it was all good!

 

Been watching your pizzas for a while now...clearly you are at professional grade! Well done.

 

Thanks. I do similar, except replace onion powder with parsley flakes. I tried the the horseradish thing once - may have been a rib roast - and unless you use a ton, it doesn't seem to permeate after cooking.

T

 

Thank you. It's the Wewalka dough IMO. Highly recommend it. I can focus on the toppings and the cooking without having to add making dough to the ordeal...T

 

I just did tuna and salmon sashimi with a side of chopped scallop rolls. Not bad, new chef on. The other chef makes better rolls...……...……

 

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Belinda’s in Arundel, UK.
Scones for dinner, why not!

 

Why not indeed! Toppings - clotted cream, lemon curd, orange marmalade?!? Hopefully washed down with a good English cuppa!
T

 

Yes indeed. Their scones are top notch. Not Dorchester quality, but they hold their own!

 

I knew there had to be scallops in there somewhere!

McGhee's restaurant in Oklahoma.
Right on the Red River. All you can eat catfish.

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Hush puppies, slaw and green tomato relish (too sweet!).

Been there before, so I knew not to fill up on the fries. Great catfish, with a jolt of Tabasco.
The slaw has a little horseradish in it.

T

 

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Its pesto linguine night. Going to add shrimp and scallops......…………..

 

Couldn’t decide so had NY strip and Ribeye lol.

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Back from Italy. Everything was excellent.

Back to grilling.

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Welcome back. No foodie pics from Italy?
T

 

I had Dungeness crab salad and some pasta salad. Then cherry pie and vanilla ice cream.