That all looks great. She doesn't' have any single sisters does she? Today was a messed up day with not enough sleep, vet drop off and pick up and other running around. I grabbed some lemon grass chicken from Costco last week so just had some of that and a salad for dinner tonight. Would have been really good over rice but was pretty tasty even without it.
Last night we made our favorite risotto for the visiting family. It’s been posted here several times before; mint, peas and lemon zest risotto, topped with seared scallops. Image Unavailable, Please Login
Babybacks starting their 6-hour (3:2:1) journey on the pellet smoker… Image Unavailable, Please Login
Ribeye Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
I made some meatballs and just baked 'em with some cheese and sauce. Great with a salad. I decided to make them when I was cleaning some stuff out of the freezer and found a couple containers of sauce. Except they turned out to be chili once I got them thawed. Ooops. Oh well, forgot what it was I put in the freezer. Luckily I had a jar of store bought sauce that I usually only use for pizza. So spiced some of that up and used it. All's well that ends well. Wasn't as good as homemade sauce but still tasty.
Ribs finished nicely, added some homemade potato salad and the last of the summer corn. The wife made a matcha green tea and white chocolate panna cotta for dessert, topped with shaved green tea chocolate and white chocolate slivers. Image Unavailable, Please Login Image Unavailable, Please Login
For 1.5" this works every time Pat dry and rest on counter for an hour, 2, 3 whatever to room temp Bring oven to 500F Get cast iron pretty darn hot, like max temp for 5-10 minutes Pat dry again if have to and salt and Pepper the steak (no oils, butters, nothing just meat, salt, pepper) Throw it in the pan 2 minutes no flipping or touching Flip 2 to other side 2 minutes Then don't flip again just put hte whole thing right in the oven for another 2 minutes Bring out of oven back on stove no heat throw a big dallop of butter in the pan, move the steak onto it for a few seconds each side to brown it up real nice and get some sizzle. Plate and let rest uncovered for 5-7 minutes before cutting When I pull it out of the oven and while buttering I sick it with an instant and make sure i'm hitting 5-10F under the "doneness" level. I like stopping in the 120's, resting takes it up the rest of the way to 130F or thereabouts. That one up there was 127 near the edges, 117 in the center, and it rested up just perfectly. If it was 100 or 109 I'd let it sit in the butter for an extra 10-20 seconds or so keep fliping it in the sizzling butter unitl it's 115-120 in the center and remove from pan. ENJOY!
It came that way and I didnt really notice (old eyes) until cutting! LOL New kid at the meat counter? <shrug> no reason for it really
Good luck! tl;dr version: in pan 2 minutes flip, 2 minutes in oven 2 minutes so only 6 total plus buttering stage
just perfect! thanks for sharing that technique, will try it when I get a chance (and 1.5” thick steak!).
This is a new one for me. Looks interesting. Personal/family recipe, or a regional dish I may not be familiar with?
Lazy last night finished off the last of this batch of sauce and had spaghetti. Was out of meatballs....................... Headed to a grocery store with a high end meat department. Don't know why they named the chain Thrifty Foods. Its not very thrifty, more like a Whole Foods. Getting a prime rib for Canadian Thanksgiving on Monday. I'll buy two and freeze one for later. Tonight is either going to be Five Guys or pizza. Brother is coming over and we are going to go see No Time To Die.
Did a calzone last night............................. Today I'm taking my mother to the hospital for a cat scan. Expecting to be out of there at 4pm. Plan to get an early dinner. Only options are fast food. Thinking Arby's because its the easiest and closest on our route home.
It’s October and peppers are about ready! Few more really close. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Perfect color on the top few. Any spice to them? Our Calabrian peppers have been a mixed bag - some a spicy as a bell pepper & others scorching. Image Unavailable, Please Login Dirty rice. First I toasted in a dry pan about 4 or 5 dried chiles de arbol. Sweat an onion, dice a medium size tomato, add brown rice, and simmer, adding chicken stock as needed. Typical spices including ancho chile powder and cumin. Once the rice is tender, it's done. Image Unavailable, Please Login Diced up Spam. Crisped it up in a carbon steel skillet. Drain most of the oil, add two green and one red jalapeño, diced, and give them a light sweat. That goes over the dirty rice. Image Unavailable, Please Login T
The volunteer fire department fish fries and bbqs ate mostly back on this year. This was at Eagles Canyon Race Track, which is near the small town of Slidell, Texas. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Fish was great. And they had some hot sauce, Texas Pete IIRC. Fries were a tad soggy. Desserts included a slice of apple pie and a raspberry crumble / streusel sort of thing. T
