What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

Help Support Winemaking Talk by donating using the link above.
  1. geek

    geek Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,108
    Likes Received:
    1,671
    Location:
    CT
    IMG_6999.jpg
    IMG_7004.jpg
     
  2. Purplish

    Purplish Junior

    Joined:
    May 31, 2018
    Messages:
    10
    Likes Received:
    11
    Oh man, memories. One of my favorites as a kid. I had this insane antipathy to onions for some reason. My mom sucker punched me by using french-fried/dried onions in her divan, and I'd eat "whatever those things are" by the bucketful.

    Looks wonderful!
     
  3. ceeaton

    ceeaton Three is the charm, right?

    Joined:
    Feb 15, 2015
    Messages:
    3,934
    Likes Received:
    3,148
    Location:
    Southern PA
    Census was low today for surgeries, so my Wife took off and used the season passes she got the three remaining kids for Hershey Park. Not my thing unless they let me hangout at the beer booths, so I headed home to an empty house and no responsibility for anyone else's dinner. Found a reasonably priced strip steak at the Giant, got some portabella shrooms and zucchini. Had a nice dinner for me on charcoal. Still have 1/3 of the steak/mushrooms/grilled zucchini packaged up for lunch tomorrow!

    Did some more parallel parking practice with my daughter. I think she's a natural (has her test on Friday, so we'll see just how natural). She wants to practice on "live" cars tomorrow, and since I've done two sessions already, my wife gets the pleasure of enduring that one, unfortunately in my car. :(

    6-6-18_steak.jpg
     
    ibglowin and Boatboy24 like this.
  4. JohnT

    JohnT Moderator Super Moderator

    Joined:
    Feb 9, 2010
    Messages:
    9,793
    Likes Received:
    5,242
    I put this in the gardening thread as well..

    My attempt to eat healthier. Did a little harvest of lettuce from the garden.

    Grilled chicken Ceasar salad. From ground to tummy in under an hour. Yummy.

    thumbnail2.jpg
     
    ceeaton and Boatboy24 like this.
  5. ibglowin

    ibglowin Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    18,222
    Likes Received:
    5,952
    Looks like a crouton salad to me! LOL

     
  6. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    7,888
    Likes Received:
    4,810
    Not exactly what we are used to, but I found a nice, thick ribeye the other day. Just some S&P, then seared in butter. Paired with a mache (or lamb's lettuce) salad, roasted 'taters, green beens, and some 'shrooms and shallots. A cheapish, youngish right-bank Bordeaux made everything that much better! (A bit tannic, could have used a few more years in the cellar, but it opened up just fine after a while.)

    DSCN1345.jpg DSCN1346.jpg DSCN1347.jpg DSCN1350.jpg
     
    ceeaton, Boatboy24 and geek like this.
  7. ibglowin

    ibglowin Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    18,222
    Likes Received:
    5,952
    You had to get "lamb" in there somewhere! LOL

     
  8. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    7,888
    Likes Received:
    4,810
    For a minute, I had to think about what you meant! ("Hmmm, I didn't have lamb!") When I understood the basis of your comment, I laughed!
     
    Boatboy24 likes this.
  9. Boatboy24

    Boatboy24 No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    10,810
    Likes Received:
    5,764
    fullsizeoutput_35eb.jpeg

    Made good use of some of last night's leftover grilled chicken. Just a little lemon juice, EVOO, S&P. Delish! Fresh watermelon for dessert. It's beginning to feel like summer. Let's go, Caps!!!

    (OK, that Caps part doesn't feel too summery, but it feels right)
     
    Last edited: Jun 8, 2018
    ceeaton, ibglowin and Venatorscribe like this.
  10. Venatorscribe

    Venatorscribe bucket chemist

    Joined:
    Oct 1, 2016
    Messages:
    110
    Likes Received:
    60
    B6BC51A6-D157-4EC9-8CB7-F08053C774F7.jpeg Meat cooked Argentinian style. S**t I am looking forward to this.
     
    Last edited by a moderator: Jun 8, 2018
  11. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    7,888
    Likes Received:
    4,810
    It's lunch, not dinner, and I didn't make it, but ain't that a purdy lunch?:

    DSCN1368.jpg
     
  12. ceeaton

    ceeaton Three is the charm, right?

    Joined:
    Feb 15, 2015
    Messages:
    3,934
    Likes Received:
    3,148
    Location:
    Southern PA
    Looks a little light on the shrimps! :)

    Pizza night. Wifey took daughter for drivers test (she passed, I don't have to get up at 4:45 am tomorrow to take her to work, yeah!) and I was grocery shopping (aka foraging for the weekend meals). So didn't have time to make pizza dough, so had to deal with store bought. Worked out pretty well. Mine was done on the grill with some thick sliced mozzarella and a few portabello mushroom slices. Ended up a bit watery because I didn't cook down the shrooms and the grill doesn't get quite as hot as the convection oven, but still very tasty IMHO. Served with a few cold Blue's.

    6-8-18_pizza-2.jpg

    Sorry, forgot the Blue image, eh?

    6-8-18_blue.jpg
     
    Last edited: Jun 8, 2018
  13. ceeaton

    ceeaton Three is the charm, right?

    Joined:
    Feb 15, 2015
    Messages:
    3,934
    Likes Received:
    3,148
    Location:
    Southern PA
    What are the rounded objects to the left of the burning wood on the ground? Looks like a gourd or pumpkin.
     
  14. geek

    geek Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,108
    Likes Received:
    1,671
    Location:
    CT
  15. geek

    geek Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,108
    Likes Received:
    1,671
    Location:
    CT
  16. Venatorscribe

    Venatorscribe bucket chemist

    Joined:
    Oct 1, 2016
    Messages:
    110
    Likes Received:
    60
    Delicious Pumpkin
     
    ceeaton likes this.
  17. ceeaton

    ceeaton Three is the charm, right?

    Joined:
    Feb 15, 2015
    Messages:
    3,934
    Likes Received:
    3,148
    Location:
    Southern PA
    Asked the now 11 year old daughter if she preferred a London broil or a spatchcocked chicken. She wanted the chicken, so immediately started soaking the beef in a marinate (something my Mom calls steak siciliano). My daughter has a "sleep over" tonight, so she didn't eat dinner with the rest of the family. Cooked the beef over charcoal till 145*F and rested 15 minutes, ended up a bit too well done for me, still a "blush" of color on each piece, but my wife loved it. So if she loves it, I love it, even if I don't, if you know what I mean (and most married men know what I mean). Got lot's of stuff done in the yard today (finally a dry weekend day), so heading to the shower and a good wine book in bed and an early turn in...sometimes (actually most times) life is good!

    6-9-18_beef.jpg

    6-9-18_beef-2.jpg
     
  18. ceeaton

    ceeaton Three is the charm, right?

    Joined:
    Feb 15, 2015
    Messages:
    3,934
    Likes Received:
    3,148
    Location:
    Southern PA
    Raining day, which was good so I could rest my old bones (I hurt today (lot's of yard work yesterday), taking the ground hog to better pastures after lunch was a real insult, he was heavy in that cage). So I started up the charcoal and made a "beer can" chicken. Though it was on a seltzer can because of my GF son, filled with some really spicy jerk marinate (couldn't really taste it in the finished product, I was bummed). Also tried dry roasting some whole carrots on the side, not too bad, not overly smokey (foiled them after 20 minutes), I was surprised. Served with brussel sprouts and some ho-made mac 'n cheese.

    I found a lot of pleasure in the warmth of the grill on my porch as I sat in a chair and re-read my beer can chicken book, it was maybe 62*F today, way too cool for a June day around these parts.

    6-10-18_beer-can-chicken.jpg
     
  19. Boatboy24

    Boatboy24 No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    10,810
    Likes Received:
    5,764
    Sous Vide Tri Tip tacos tonight. Took the tri tip and gave it a spice rub, followed by ~4.5 hours @ 131 in the SV. Seared on the Performer w/ a bit of Mesquite at 550+ and did some peppers for snacks/garnish. This was an interesting recipe - normal Chile/spice, but it called for a very light coat of mayo before searing. I think it helped get a nice crust.

    I'm always on the fence about seasoning before the bath vs. after. Seasoning before seemed to work wonderfully in this case.

    Out of the bath - after several hours, only about an ounce of juice from this Angus Tri Tip.

    [​IMG]

    With the light coat of mayo:

    [​IMG]

    At the turn:

    [​IMG]

    Resting, and smelling delicious:

    [​IMG]

    Sliced and ready:

    [​IMG]

    Peppers on the grill:

    [​IMG]

    Taco almost done - still waiting for the homemade salsa:

    [​IMG]
     
    Last edited: Jun 14, 2018
  20. Venatorscribe

    Venatorscribe bucket chemist

    Joined:
    Oct 1, 2016
    Messages:
    110
    Likes Received:
    60
    That is an absolute feast !
     

Share This Page