Steak fajitas on the new RecTeq Matador. The wok and the wok base fits over my gas fire pit and I used the Matador burner for my 15" Lodge cast-iron skillet (look in the background). Sautéed the veggies in the wok and combined it all in the cast-iron when all the skirt steak was done.









I marinated 2.5 pounds of skirt steak in Goya Mojo Criollo and Goya adobo seasoning overnight. I seasoned the veggies with Goya veggie seasoning. Best fajitas I've ever made. Wife and kid loved it!

Tony.

That looks AWESOME!!!

WOW



(we talked about having Mexican food, but she only likes to have it during the summer...)


Very nice rice cooker, by the way

Aw, man....now I want fajitas.

Those look perfect.

Damn, benny!

benny,

I'll be right over! drool!

I've been hospitalized with COVID, am home now, and my wife is still in the hospital.

A friend dropped off this wonderful soup I thoroughly enjoyed for lunch today. No idea what it is other than it was utterly delicious.

quote:

Originally posted by h2oys:
No idea what it is other than it was utterly delicious.

Looks like a nice vegetable - beef number. Glad you enjoyed!

^^^ Thanks for the guidance.

I don't have a pic of the finished product but I followed Kent Rollins recipe for the Hungry Man TV Dinner remake. It was stick to the ribs and awesome flavor!. Kent is a little corny but he has solid recipes and advice.

This morning I put on a big pot of pinto beans with smoked ham hocks, hot Rotel tomatoes, one large diced purple onion, a can of diced hot Hatch green chilies and coarse ground pepper. They will cook all day and be ready for supper.

Will do a batch of jalapeno cornbread muffins to go with the beans.

Now that is good eatin' in my part of the Country.

Over cooked the lamb, but it was still good.

Red Lobster cheese rolls, mashed taters, roasted artichokes on the side.

Ok so i didnt cook this but wife took me out for valentines so i thought i would share.

For starters, seared tuna


Since they were all out of raw Octopus, we went with raw shellfish Ponzu and assorted skewers

We are not gourmets. I've paid attention to everyone's comments about their air friers, and to my delight, Walmart delivered ours today.

We went basic. My wife is still on oxygen from COVID (9 days in the hospital) and I've been home from the hospital 7 days now after 6 nights at the hospital.

We have alot to be thankful for, and to that end, I cooked very basic chicken wings and fries in our air frier.

The unanimous verdict: UTTERLY DELICIOUS.

Crispy, no oil and a Yuengling to boot.

I just heated a can of chili, added some Cayenne pepper, and served it over rice.

flashguy

Like flashguy I went simple tonight too as it's just too damn cold. Defrosted a healthy portion of navy beans and ham made a few months back. A roll, extra sharp cheddar, and some green and red grapes did the deed.

My husband made spanish rice and chicken ‘n dumplings.

Yum.

I made a big pan of chili.
With lots and lots of beans. Many beans.

Tonight's meal: pot roast.... almost done.

Just added the carrots and some celery as I don't want either soggy.

Just under 4 lb boneless chuck cross rib roast. Just wine and seasoning. No beef stock. Will reduce the meat drippings / wine liquid for some rich gravy.

Hey bald: Is that a whole lemon in there, or just an odd shaped potato?

quote:

Originally posted by ArtieS:
Hey bald: Is that a whole lemon in there, or just an odd shaped potato?

No lemon. Pealed Yukon gold potatoes and whole onions.

Seasoning: crushed garlic cloves, thyme, rosemary, bay leaf, salt, pepper. Wine used was under 2 cups of cabernet sauvignon.