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!!

Tonight Pacific cod in lemon caper butter sauce. Tomorrow fresh mussels steamed open in a wine - garlic - lemon broth.

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.

We had no power for 12 hours today, after Houston's deluge today.
So, it was In & Out by request of the kids.

Ropa Vieja, that looks good Benny. Gonna have to make some now.

quote:

Originally posted by MRBTX:
Ropa Vieja, that looks good Benny. Gonna have to make some now.

This is the recipe I used...

Okay, went for an early dinner. Warmed things up nicely given the <gasp> snow flurries we had today.

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

That looks delicious. Thanks.

And the lemon-caper cod....
Had to break up the fillets to fit the plate. Again presentation wasn't a consideration.

Bald1,

Will you adopt me?

quote:

Originally posted by OttoSig:
Bald1,

Will you adopt me?

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

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!

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.

This message has been edited. Last edited by: bald1, May 04, 2024 08:19 PM

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.

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.

quote:

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.

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.

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.

Tex Mex fondue... Velveeta, hb meat and rotel.

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