Boatboy24
No longer a newbie, but still clueless.
Wegman's had Caputo 00 flour this morning. Can't tell you what we're having tonight, but there's a pretty good chance it's pizza tomorrow.
What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
Did some steaks SV, finished over charcoal (mine was half of what was a large NY strip), along with a BSB for the kids (cooked over charcoal). Also some sweet potato fries and Caesar salad.
We enjoyed sauteed/braised lacinato kale (onions, chx stock); French lentils (sage, marjoram, soy sauce); roasted fennel (EVOO only); and roasted lamb ribs (marinated in garlic, EVOO, rosemary, thyme, pepper). Ribs were scrumptious. Also a nice salad by Mrs. S_G, with a little bit of everything! Washed down with a 5-yr-old CC Showcase Amarone, which may have peaked, believe it or not.
Not really for dinner, but I made some stuff to keep me away from the Peanut Butter!
The dishes are roasted cauliflower with Parmesan and Gruyere, steamed then fried Broccoli rabe with garlic, oil and crushed red pepper and steamed and sautéed artichokes. (I finally found a sale on them, 2 for $3, which is less than half price around here.)
The dishes are roasted cauliflower with Parmesan and Gruyere, steamed then fried Broccoli rabe with garlic, oil and crushed red pepper and steamed and sautéed artichokes. (I finally found a sale on them, 2 for $3, which is less than half price around here.)
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2 lb. Black Angus Ribeye Charred super hot then indirect close lidded till exactly 120 degrees. For that one guest who doesn't like properly cooked meat I just cut a few slices, put them on a plate and handed them to him along with a pair of tongs and pointed him to the still screaming hot grill and said "finish them up to the exact cook you like". Seemed to be a pretty good solution to the common problem and I think he enjoyed joining in on the preparation. First time trying Montreal seasoning and it worked really well on this 2" thick monster.
It was ONLY 2 lbs and you shared with a guest ? I'm not so sure on that, maybe a 3 lber to share. Looks great.
Tonight we enjoyed: Roasted potato wedges (EVOO, Montreal seasoning); roasted romanesco broccoli (lemon/butter/garlic/capers sauce); sautéed kale with mushrooms; brined and seared pork rib chops served with salsa verde (cilantro, lemon, garlic, EVOO, fish sauce, Calabrian peppers, etc.); and a salad by Mrs. S_G with lots of goodies (radish, pepitas, roasted fennel, avocado, etc.). All washed down with a homemade Syrah (2017, Horse Heaven Hills).
Dominos pizza and in Monterrey...something is wrong with me or my daughter 
Boatboy24
No longer a newbie, but still clueless.
I'm getting addicted to this stuff...
Que estas haciendo in Mexico? 
Dominos pizza and in Monterrey...something is wrong with me or my daughter
I will definitely have to try cooking my carciofi that way, Rocky. That looks better than my efforts.
I, too, have come to the conclusion that many things are better when you cook them two different ways. Par-cook some gentle way, then finish with high heat to brown/caramelize/maillard.
I had busted my nose in the fall, long story but an ENT doctor in CT put a bone back in place, 20 minute surgery that cost me an arm and a damn leg!!! And he didn’t fix my deviated septum and other stuff.....typical business model sometimes.
So decided to take care of this in Monterrey, got surgery Friday to reconstruct everything. Getting cast removed tomorrow and coming home on Sunday.
Pictures or it didn't happen, LOL.
You know I'm pulling your leg, I hope you feel better and it heals fast Varis.
Fly safe Varis!
The rumor going around WMT all day is that you actually went down there for a face lift, a tummy tuck and a butt lift so..........
Your call! LOL
Your call! LOL
You sure you want to see my face still swollen and all bruised? Lol
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