What's for Dinner?
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I think @Boatboy24 is in much better shape than that dude. He like runs marathons and sh*t.
Boatboy24
No longer a newbie, but still clueless.
Prime NY Strip from Costco.
Got some chicken quarters, removed skin and fat, with some veggies, all set to go on the rotisserie. A little Indian Tikka Masala sauce to be glazed on as the world turns for the flavoring. Now off to the garden for some fresh tomatoes and basil for the caprese salad...........
Boatboy24
No longer a newbie, but still clueless.
WHY!!!!???
Biggest reason was a personal request from Mrs JohnD.........
Boatboy24
No longer a newbie, but still clueless.
Well, I guess there's not a much more compelling reason than that. She does know that's the best part though, right?
Well, I guess there's not a much more compelling reason than that. She does know that's the best part though, right?
Who cares about the skin and fat on some chicken. He's going to pick fresh tomatoes and basil out of the garden, that just ain't fair!
Boatboy24
No longer a newbie, but still clueless.
Who cares about the skin and fat on some chicken. He's going to pick fresh tomatoes and basil out of the garden, that just ain't fair!
True. But I was happily ignoring that part.
I only had 4 ripe tomatoes, betting on an early spring, I planted a few right before my Napa trip in the end of February. Only 1 survived, but I got a little early yield from that one. The basil is out of control, but the Mrs. is about to make a big batch of pesto......
BLT's, BLT's, BLT's... My first tomatoes of the year become BLT's, with real bacon, not that turkey s**t I make all the time.
Boatboy24
No longer a newbie, but still clueless.
First time making Pho. Enjoyed it. Pretty simple to make too.
Always looking for a good Pho recipe..........
Pho necians
Pho nics
Pho toshop
Pho ne number
Pho enix
Pho ne book
What the Pho are you guys talking about?
Boatboy24
No longer a newbie, but still clueless.
Always looking for a good Pho recipe..........
https://www.chowhound.com/recipes/easy-shrimp-pho-31811?ftag=YHF5f29099
A little heavy on the cinnamon and clove, but not too much.
Had a wonderful lamb chop dinner. My local little organic co-op grocery store often has local grass-fed lamb. Unlike a large store, you can almost reconstruct the animal it came from. That is, it isn't like they have 200 chicken drumsticks, like my big grocer, but they have, well, about 1 lamb's worth of lamb in the case at any one time. So, depending on when I get to the store, there is a certain number of chops, one heart, one liver, 2 foreshanks, 2 hindshanks, etc. The rib chops are, of course, the most expensive, but there is a big fall-off in price for the shoulder chops. But I have learned to look for the first cuts of shoulder chop that are just barely into the shoulder, that is, nearly indistinguishable from the rib chops.
Well, the other day I found the nicest such chops I had ever seen. They were more marbled than Michaelangelo's Pieta! These were like the Wagyu beef of lamb chops.
My DW returned from a long, out-of-hemisphere business trip this morning, so I decided to save them for this evening. I seasoned them with thyme powder and garlic powder, then cooked them sous vide for about 4 hours at 131F; I then seared them in a smoking hot pan for ~1.5 minutes/side. I made a pan sauce with fresh thyme, fresh garlic, butter, the lamb juices, red wine, and lamb stock. This was all paired with some leftover polenta with blue cheese, and the first asparagus of the (US) season. I broiled the 'gras with fresh thyme, garlic, and lots of fennel powder. All of this was washed down with one of my aged, cheap wines: a 2008 Columbia Crest Grand Estates Merlot. This wine has held up very nicely.
It was really a nice meal. I am grateful to have had it!
Well, the other day I found the nicest such chops I had ever seen. They were more marbled than Michaelangelo's Pieta! These were like the Wagyu beef of lamb chops.
My DW returned from a long, out-of-hemisphere business trip this morning, so I decided to save them for this evening. I seasoned them with thyme powder and garlic powder, then cooked them sous vide for about 4 hours at 131F; I then seared them in a smoking hot pan for ~1.5 minutes/side. I made a pan sauce with fresh thyme, fresh garlic, butter, the lamb juices, red wine, and lamb stock. This was all paired with some leftover polenta with blue cheese, and the first asparagus of the (US) season. I broiled the 'gras with fresh thyme, garlic, and lots of fennel powder. All of this was washed down with one of my aged, cheap wines: a 2008 Columbia Crest Grand Estates Merlot. This wine has held up very nicely.
It was really a nice meal. I am grateful to have had it!
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WOW Paul!!!! looks amazing!
Just a little weeknight dinner, but I tried to push it a bit on each dish. Veggie was mustard greens (blanched), then sauteed with garlic, fresh tomatoes, coriander, and sherry. Starch was angel-hair spaghetti with a garlic cream sauce (butter, garlic, cream, chx stock, parsley, parmesan cheese). Protein was perch, dusted in flour, sauteed, and then I made a piccata pan sauce (capers, chopped olives, garlic, sherry, butter, fresh lemon juice, parsley). Not my best, but not a bad effort for a weeknight. From start to serving was 70 minutes.
New Green Curry Chicken dish. I got a little carried away with the veggies but don't think it will hurt....
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