Boatboy24
No longer a newbie, but still clueless.
Last of the beach leftovers. Have some pulled chicken that's being sautéed for tacos. It made for some great nachos a couple nights ago - along with some fresh margaritas, of course. 
What's for Dinner?
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Wife making the special dip, when done it's very good to dip with tortilla chips.
Lasagna, chicken, rice, tostones, salad and some ribs.
And a Dominican Presidente beer
Looks like a well frozen one at that!
It didn't freeze but it was really cold and good!!
Boatboy24
No longer a newbie, but still clueless.
Jerk chicken, mango salsa, black beans and rice, and some grilled sweet peppers.
London Broil, mashed red skinned taters with cream cheese, butter and parsley, corn on the cob. Cubed watermelon for desert.
I expect to see some weekend dishes posted here. Getting tired of seeing predominately my posts.
One Pot Mediterranean Lamb & Mushroom Pasta:
Ingredients
2 tbsp olive oil
1 lb Superior Farms Ground Lamb
1 cup baby bella mushrooms (diced)
1 cup onion (diced)
3 cloves garlic (minced)
1 tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground cloves
½ tsp ground oregano
½ cup red wine
2 cups diced roma tomatoes
8 oz can tomato sauce
2 cups macaroni noodles
2 cups chicken broth
¼ cup parmesan cheese (grated)
http://whitneybond.com/2015/07/10/one-pot-mediterranean-lamb-mushroom-pasta/
Having leftovers since the older two kids are out and about, so that is my prompt to try something different. Knew I had some ground lamb burgers in the freezer, so pretty much followed this recipe (added 1 cup diced zucchini). Will post the finished picture when it finishes in 1/2 hour. Used tri colored penne pasta instead of elbows (didn't have enough elbows in stock).
Smells really good, lot's o' garlic and spice.
Of course, wouldn't be the same dish without canned PA portebella shrooms.
One Pot Mediterranean Lamb & Mushroom Pasta:
Ingredients
2 tbsp olive oil
1 lb Superior Farms Ground Lamb
1 cup baby bella mushrooms (diced)
1 cup onion (diced)
3 cloves garlic (minced)
1 tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground cloves
½ tsp ground oregano
½ cup red wine
2 cups diced roma tomatoes
8 oz can tomato sauce
2 cups macaroni noodles
2 cups chicken broth
¼ cup parmesan cheese (grated)
http://whitneybond.com/2015/07/10/one-pot-mediterranean-lamb-mushroom-pasta/
Having leftovers since the older two kids are out and about, so that is my prompt to try something different. Knew I had some ground lamb burgers in the freezer, so pretty much followed this recipe (added 1 cup diced zucchini). Will post the finished picture when it finishes in 1/2 hour. Used tri colored penne pasta instead of elbows (didn't have enough elbows in stock).
Smells really good, lot's o' garlic and spice.
Of course, wouldn't be the same dish without canned PA portebella shrooms.
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Um, where's the posts? I know you'all cook. Let's see it.
Simple burgers and dogs on charcoal. Cold front is far enough West that we won't have to deal with it until tonight or early tomorrow morning (lost a lot of sleep with that earlier in the week, oh well), so I did them on the briquettes. Yumers. Served with a 2013 Barboursville Cab Franc, quite delightful.
Boatboy24
No longer a newbie, but still clueless.
Didn't cook last night, but had cedar planked salmon with a bourbon glaze, roasted carrots and jasmine rice. Pre dinner, Chateau St. Michelle Riesling and with the salmon, some La Crema Pinot Noir.
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I have not really posed here in a while. I am currently on a diet and to reduce any temptation, my wife has kicked me out of the kitchen and has assumed the role as chef..
With her cooking (she could burn water) I will shed the pounds in no time.
With her cooking (she could burn water) I will shed the pounds in no time.
We went to another Beer Dinner last night at our local Beer Coop (Bathtub Row) which is hosted by a local restaurant, the (Pig & Fig). Fantastic from start to finish. Here are a couple pictures of the first two courses out of six! A different perfectly paired beer with each course no less including desert!
First Plate
sautéed shrimp, garlic lemon beurre blanc, sourdough crostini
Tres Litros Saison
Second Plate
brochettes of jamon serrano, crenshaw melon, manchego cheese
Green Chile Pilsner
Third Plate
potato paprika bisque, chorizo iberico
Mild at Heart
Fourth Plate
beef tenderloin tips, red wine reduction, cabrales cream
Red Hammer Ale
Fifth Plate
triple cream cheese, peach thyme compote
Caldera Sundown Wheat IPA
Sixth Plate
white chocolate panna cotta, mulberry jam
Razzberry Beret
First Plate
sautéed shrimp, garlic lemon beurre blanc, sourdough crostini
Tres Litros Saison
Second Plate
brochettes of jamon serrano, crenshaw melon, manchego cheese
Green Chile Pilsner
Third Plate
potato paprika bisque, chorizo iberico
Mild at Heart
Fourth Plate
beef tenderloin tips, red wine reduction, cabrales cream
Red Hammer Ale
Fifth Plate
triple cream cheese, peach thyme compote
Caldera Sundown Wheat IPA
Sixth Plate
white chocolate panna cotta, mulberry jam
Razzberry Beret
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I know, no pictures, but tough nooggies.
Had some shrimp. Had some diced clams. Had some garlic. Had some EVOO. Had some Vidalia onions. Had some more garlic. Had some Linguine. Had a 16 month old bottle of Pinot Grigio. Hummm. Shrimp scampi (with some clam flavor in the base) with some Pinot Grigio. Nice Thursday meal, yum!
Had some shrimp. Had some diced clams. Had some garlic. Had some EVOO. Had some Vidalia onions. Had some more garlic. Had some Linguine. Had a 16 month old bottle of Pinot Grigio. Hummm. Shrimp scampi (with some clam flavor in the base) with some Pinot Grigio. Nice Thursday meal, yum!
For you Craig.......
Since I know you bought an AIO pump!
Scrimp Scampi. 1.5 lb of U15 Shrimp. Sautéed in Emeril's Essence, EVOO, extra lemon, Lemon Thyme. Deglazed the pan with some Eclipse NZ Sauvignon Blanc. Served over linguine.........
Since I know you bought an AIO pump!
Scrimp Scampi. 1.5 lb of U15 Shrimp. Sautéed in Emeril's Essence, EVOO, extra lemon, Lemon Thyme. Deglazed the pan with some Eclipse NZ Sauvignon Blanc. Served over linguine.........
Boatboy24
No longer a newbie, but still clueless.
LOL
He said he would have to eat leftovers for 6 months!
He said he would have to eat leftovers for 6 months!
Did you pump the sauce onto the plate?
Boatboy24
No longer a newbie, but still clueless.
LOL
He said he would have to eat leftovers for 6 months!
Well, he's not suffering if he's eating scampi!
LOL
He said he would have to eat leftovers for 6 months!
I remember saying before that I would be willing to become your household pet if I was allowed to eat your leftovers (and you'd put some wine in my dish occasionally....) just need to find that post, I'd guess it was Spring of 2015.
BTW, that scampi looks really good. I mix up a batch of Essence and have it on hand, never thought of it in the scampi, I'll have to try it. Too bad I don't have any at work since I brought my leftover scampi for lunch. Guess I could run over to the store, I think the Giant carries Emeril's stuff.
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