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Last night's supper was simple but mighty tasty......biscuits with sausage gravy and extra crumbled sausage bits on top. A few squirts of Tobasco sauce and get after it!!
 
Posts: 6748 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
always with a hat or sunscreen
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Tonight Pacific cod in lemon caper butter sauce. Tomorrow fresh mussels steamed open in a wine - garlic - lemon broth.



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
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Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
Yeah, that M14 video guy...
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First time making Ropa Vieja. Found a legit recipe on the net and spent a good portion of the day cooking. Came out great!

Flank steak and red onions...


Browning...


Sautéed the red onions, and garlic, deglazed with Coppola Chardonnay, added tomato sauce and chicken broth, then back in with the browned steak. Cumin, paprika, cayenne, oregano, allspice, more S&P and two bay leaves. Simmered for 2 hours


In the meantime, fire-roasted some bell peppers...


Shredded the flank steak


Back into the pot with the shredded beef, roasted peppers, green olives, capers and cilantro.


Served with Brazilian rice, black beans and plantain chips...


It was a big hit! The wife felt especially loved today.

Tony.


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www.tonybenm14.com (Site under construction).
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Posts: 5575 | Location: Auburndale, FL | Registered: February 13, 2001Reply With QuoteReport This Post
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We had no power for 12 hours today, after Houston's deluge today.
So, it was In & Out by request of the kids.




The Enemy's gate is down.
 
Posts: 16198 | Location: Spring, TX | Registered: July 11, 2011Reply With QuoteReport This Post
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Ropa Vieja, that looks good Benny. Gonna have to make some now.
 
Posts: 3682 | Location: Texas Hill Country | Registered: July 24, 2009Reply With QuoteReport This Post
Yeah, that M14 video guy...
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quote:
Originally posted by MRBTX:
Ropa Vieja, that looks good Benny. Gonna have to make some now.


This is the recipe I used...


Owner, TonyBen, LLC, Type-07 FFL
www.tonybenm14.com (Site under construction).
e-mail: tonyben@tonybenm14.com
 
Posts: 5575 | Location: Auburndale, FL | Registered: February 13, 2001Reply With QuoteReport This Post
always with a hat or sunscreen
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Okay, went for an early dinner. Warmed things up nicely given the <gasp> snow flurries we had today. Roll Eyes

1½ lbs of fresh Prince Edward Island mussels in a garlic butter wine sauce. Presentation was NOT a consideration. LOL
Enjoyed with some crusty bread and chardonnay.

White spots are the minced garlic in this picture.

Almost gone Big Grin



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
 
Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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That looks delicious. Thanks.
 
Posts: 825 | Location: Orange County, CA | Registered: December 21, 2005Reply With QuoteReport This Post
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And the lemon-caper cod....
Had to break up the fillets to fit the plate. Roll Eyes Again presentation wasn't a consideration. Big Grin



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
 
Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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Bald1,

Will you adopt me?





10 years to retirement! Just waiting!
 
Posts: 6718 | Location: Georgia | Registered: August 10, 2009Reply With QuoteReport This Post
Ammoholic
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quote:
Originally posted by OttoSig:
Bald1,

Will you adopt me?


The Corning Ware reminds me of childhood, so go ahead and adopt me too.



Jesse

Sic Semper Tyrannis
 
Posts: 21276 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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quote:
Originally posted by Skins2881:
The Corning Ware reminds me of childhood...


I've probably had an expansive set of this Corning pattern for 50 years or so. And yes, it is comforting as using them recalls my earlier years. Never liked or felt comfortable with the fancy china the wife had.

quote:
Originally posted by OttoSig:
Will you adopt me?


You guys crack me up! Big Grin



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
 
Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
always with a hat or sunscreen
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Oh this weekend or maybe early next week I plan on trying a variation of Spaghetti Aglio e Olio by combining roasted garlic (prepped in the air fryer) with the traditional thinly sliced garlic lightly toasted in olive oil. Saw this somewhere as a recommendation and the notion resonated with me. Smile

This message has been edited. Last edited by: bald1,



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
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Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
paradox in a box
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First time trying bbq meatloaf. Did this on the Lone Star Grillz, oak wood for smoke. Just have to pop it in the oven on high heat to crisp up the bacon when dinner time comes.





These go to eleven.
 
Posts: 12605 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
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I am really interested in how that meatloaf turned out. A great idea. I did one in my smoker a while back that was awesome.
 
Posts: 6748 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
paradox in a box
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Originally posted by GT-40DOC:
I am really interested in how that meatloaf turned out. A great idea. I did one in my smoker a while back that was awesome.


I crisped up the bacon in the oven, internal temp about 143. It is awesome. I didn't eat the entire meal yet, just took a slice off the end. I used my BBQ rub in it with 4 eggs, no bread crumbs (keto friendly). I love it. I'll do it again.




These go to eleven.
 
Posts: 12605 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
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For Spaghetti Aglio e Olio I used a couple of thin sliced garlic cloves toasted in EVOO but then added a few more finely chopped cloves that I had roasted in the air fryer. OMG the combination of the toasted and roasted garlic added a depth to this dish that will see me using this approach from now on.



Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
 
Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
Age Quod Agis
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Bald, I imagine that was really good. So simple, but so delicious.

Regrettably, I need to avoid carbs where possible, so I will imagine how it smelled and tasted.



"I vowed to myself to fight against evil more completely and more wholeheartedly than I ever did before. . . . That’s the only way to pay back part of that vast debt, to live up to and try to fulfill that tremendous obligation."

Alfred Hornik, Sunday, December 2, 1945 to his family, on his continuing duty to others for surviving WW II.
 
Posts: 13013 | Location: Central Florida | Registered: November 02, 2008Reply With QuoteReport This Post
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Tex Mex fondue... Velveeta, hb meat and rotel.

 
Posts: 3682 | Location: Texas Hill Country | Registered: July 24, 2009Reply With QuoteReport This Post
Shall Not Be Infringed
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quote:
Originally posted by ArtieS:
Bald, I imagine that was really good. So simple, but so delicious.

Regrettably, I need to avoid carbs where possible, so I will imagine how it smelled and tasted.

Perhaps you could make Spaghetti Squash Aglio e Olio Wink


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Posts: 9579 | Location: New Hampshire | Registered: October 29, 2011Reply With QuoteReport This Post
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