Happy Father’s Day Gents. I’ve been training my whole life to to reverse sear this tomahawk rib-eye today…

I made a NY Strip with fresh garden squash. I meant for a lower medium cook on the steak, but it was still great.

Filet Oscar at Ruth Chris unfortunately they overcooked it as well as my grandfather's. I don't think I've ever had them overcook a steak before.

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Originally posted by Skins2881:

Filet Oscar at Ruth Chris unfortunately they overcooked it as well as my grandfather's.

By the time you add tax and tip, that's probably $75 or more for an overcooked steak, for each of you. Ouch!

NY Strip with Baked potatoes and salad. It was delicious!

quote:

Originally posted by V-Tail:

quote:

Originally posted by Skins2881:

Filet Oscar at Ruth Chris unfortunately they overcooked it as well as my grandfather's.

By the time you add tax and tip, that's probably $75 or more for an overcooked steak, for each of you. Ouch!

$80 before tax/tip. They were great about it, comped both steaks, replaced mine, grandpa just ate his as it was. I'll give them a pass since it's the first time ever having a problem; the way they kissed ass; and the fact it was father's day.

Still paid $70 for sides, drinks, tip plus portion of Grandpa's side, drink, tip.

quote:

Originally posted by Skins2881:

They were great about it, comped both steaks, replaced mine, grandpa just ate his as it was.

Good to know that they made it right. All's well, that ends well.

{Not pictured} caprese salad with tomatoes and basil from my garden. I enjoy nibbling on this while I'm making dinner.

Smoked chicken wing drummies. I put a poultry rub on them before smoking and in the last 10 minutes tossed them twice in HEB's buffalo sauce.

More Sh2 super sweet variety of corn from my garden. This time, I cooked it utilizing the microwaving corn on the cob video that Shugart posts annually.

Great any time of day.

Eggs, scallions, mushrooms, summer sausage, tomato, and cheese.

Simple tonight.....having biscuits and sausage gravy......with a few drops of Tobasco sauce. I do not tire of it from time to time.

Skins….I am sorry if you have already posted it, but do you mind sharing the recipe for that peasant bread? I am curious if it is a non-yeast bread. Trying to gather several different bread recipes both with yeast or no yeast and yours looks great!

ETA: This is from the very first post on page 1.

Cooked this- very tasty, cooked and kept the rice separate.

Thai Curry Chicken (it's a prawn recipe but you can use chicken or beef instead of prawns- I prefer chicken breast/cubed and used that where I see "prawns":

2 tablespoon extra-virgin olive oil , or vegetable oil
1 carrot, thinly sliced into half-moons
1 red bell pepper, thinly sliced
2 garlic cloves, grated
1 tablespoon Thai red curry paste
200 ml full-fat coconut milk, (about ½ a can- I used a full can of coconut cream)
1 teaspoon vegetable stock powder (I used the serbian spice called Vegeta)
150 g raw king prawns, heads and shell removed
½ lime
3 tablespoon fresh coriander, finely chopped
Instructions

Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes (adding grated lemongrass stalk and grated ginger right here adds great flavor).
Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.
Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.
Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.
Notes
Ingredients substitution
Brown basmati rice: regular basmati or jasmine rice.
Vegetable stock powder: for extra flavour, you can substitute with 1 teaspoon of freshly grated ginger and ¼ teaspoon of lemongrass paste.
Carrot and bell pepper: broccoli, snow peas, green beans, sweet potato, zucchini.

I made a healthy oven roasted version of chile relleno. Poblanos from garden, and used sweet corn from the garden as one of the fillings.

Simple comfort food: caramelized onions, lentils and rice

I used beancooker's autumn lentils (mix of French Green Lentils, Red Lentils, Petite Gold Lentils, Beluga Lentils, Spanish Pardina, and Ivory Lentils). And basmati rice.

Resting in the pan after adding the lentils and rice to the caramelized onions and cooking down the liquid added:


On my second bowl and yes I cheated and used French fried onions as a topping instead of crisping up some of my own.

Bald1, both of your last two recipes, and all for that matter, look great and tasty. The Dakotas are just a few of the only states I have never been to and I sure wish something made me come to your area to break bread together.

Mike, you'd always be welcome.
I'm something of a homebody these days what with my mobility and health issues.

Didn’t make dinner tonight. Dinner tonight was a cigar. Kind of counterproductive considering I lifted weights today and did Brazilian jiu jitsu for an hour.

A nice 1 1/2" bone in pork chops. I Marinated it overnight in salt, chille powder, garlic, soy sauce, water, brown sugar, onion powder, a little orange juice, and a couple of drops of fish sauce.

Then I made a rub of brown sugar, salt, pepper, garlic and onion powder, Is chipotle powder, and into the air fryer for 11 minutes and a 5 minute rest.

Tender, Juicy, delicious!


ARman

quote:

Originally posted by StorminNormin:
Skins….I am sorry if you have already posted it, but do you mind sharing the recipe for that peasant bread? I am curious if it is a non-yeast bread. Trying to gather several different bread recipes both with yeast or no yeast and yours looks great!

ETA: This is from the very first post on page 1.

This stuff is awesome! Makes two loaves, keeps in the fridge well for a few days for the second loaf allowing you to have fresh out the oven bread on a Tuesday. Just refrigerate it after splitting dough.

https://alexandracooks.com/201...-you-will-ever-make/

Not only is it one of my favorite breads I've ever tasted, it's easy as can be to make. The only change I make is to brush a little butter on top.

Machaca burritos. Two tubes of chorizo, 15 eggs, 8oz of shredded cheese, locally made tortillas, hatch green chile salsa, local Hass avocados. It was excellent, and we have leftovers for several more meals.