T-Bones, and a huge tater!

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Originally posted by mdblanton:

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Originally posted by StorminNormin:
Pretty sure I have posted this meal before. This is a creamy garlic Tuscan shrimp over linguine recipe and is really good. I made it today.

Fresh Texas Gulf shrimp cooked in garlic and butter. I love shrimp, but I hate peeling and deveining them.

Going to give your recipe a try - it looks fantastic. I usually put up about 50 lbs. of fresh MS gulf shrimp each fall.

This is my favorite tool for peeling/deveining (available on Amazon): Toadfish shrimp cleaner

THIS is the recipe. I will give that tool a try!

Pazole soup. Delicious but spicy.

Tonight I am doing hickory smoked baby back pork ribs with baked baby yellow potatoes and creamed spinach with balsamic dressing. Blue bell Banana Fudge ice cream will round it all out.

quote:

Originally posted by xantom:
T-Bones, and a huge tater!

We have those same salt & pepper shakers.

Last week I made StorminNormin's garlics shrimp sun dried tomato recipe on page 157. I added mushrooms and used angel hair pasta instead of linguine.



Last night, I made an Asian variation with shrimp, spinach, water chestnuts, peanuts, Cajun seasoning, garlic, ponzu, soy, and sweet Thai chili sauces over rice noodles.

Doing the Tuscan shrimp tonight because dang that looks good. I may add in some Italian sausage to the mix.

ETA: Holy crap that was good just as is (although I used bucatini). Only way it could have been better is with some fresh made Italian bread to soak up some of the sauce (next time). Thanks for that recipe. It's now in the rotation.

And the house smells wonderful!

You guys are killing me! Super DROOL!

quote:

Originally posted by mdblanton:
Last week I made StorminNormin's garlics shrimp sun dried tomato recipe on page 157. I added mushrooms and used angel hair pasta instead of linguine.


Last night, I made an Asian variation with shrimp, spinach, water chestnuts, peanuts, Cajun seasoning, garlic, ponzu, soy, and sweet Thai chili sauces over rice noodles.

Looks and sounds great! BTW, I got the shrimp deveining tool you recommended, but just waiting to use it.

Today is my 28th wedding anniversary and originally my wife and I were going to go to a really nice steakhouse. This morning she said she would rather just stay home and I can cook a dinner. Fine by me!! I made beef tenderloin cooked at 700 degrees on the BGE, baked potato, and asparagus. Came out fantastic. I bought red velvet cake for desert.

Tenderloins have gotten so expensive that I rarely eat them anymore. When they were $20 a pound, I got them all the time. It was nice to have one again.

ETA: I should have taken a pic of the inside of the steak. It looks burned, but it was a beautiful pink 135 degrees inside, which is how I like it.

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

Congrats Normin! Looks great!

My buddy and I each did 2 bone-in pork loins. Will cut them up and freeze chops tomorrow. Smoked a green bean casserole to go with too.













Tagged and bagged!

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

quote:

Originally posted by xantom:
Congrats Normin! Looks great!

My buddy and I each did 2 bone-in pork loins. Will cut them up tomorrow and freeze chops tomorrow. Smoked a green bean casserole to go with too.

Thank you sir! That looks awesome as does everything you ever make. One day I am buying a plane ticket to just come up there and eat your food!

Tonight we have our first cold front in Central Texas so I made chili and cornbread as I haven’t had it probably in a year.

My chili recipe is my own that I combined two award winning recipes with and it takes about 2.5 hours to make. It is so very good! I am sorry, but yes I do put beans in my chili, but obviously someone could just leave out the beans if they wanted.

I normally don’t do it, but I added some shredded cheese to the chili just before I took the picture.

A delicious prime ribeye cooked to perfect temperature with beautiful crust.

This message has been edited. Last edited by: Skins2881,

This may not look like the best meal to some. But after a 15 hour day at work, 17 hours with the drive, this is what I find in the microwave most nights.

The day prior to this it was a plate of Korean BBQ and sides. Sometimes it’s just soup and bread or rice and beans but man it makes me so happy to come home to.

This one was ribs, rice, and an olive salad.

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Originally posted by mdblanton:
This is my favorite tool for peeling/deveining (available on Amazon): Toadfish shrimp cleaner

I finally used this tool today when I made fried shrimp. This thing is AMAZING!!!!!! It made it so much easier! I wish I had this long ago.

Chicken pot pie pockets.



I had planned on making a mess of little pot pies to throw in the freezer, but nobody in town had any of the little tins. So, I improvised. Turned out great...even though I hate working with pie dough. If I do them again, I'll make the crust a little thicker as a few 'sploded out the back.

No photo, but it's leftover scratch made chicken pot pie here.
Wife made the crust from her sourdough witchcraft. 1000% better than a Pillsbury crust.

With a Paradigm [local brewery] IPA, since I'm off tomorrow.

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Originally posted by Gustofer:
Chicken pot pie pockets.



I had planned on making a mess of little pot pies to throw in the freezer, but nobody in town had any of the little tins. So, I improvised. Turned out great...even though I hate working with pie dough. If I do them again, I'll make the crust a little thicker as a few 'sploded out the back.

I love chicken pot pie and I have an amazing homemade recipe. I don’t really like the store bought frozen pot pies. My wife for whatever reason doesn’t really like chicken pot pie so I am in a pickle!

It is funny as there are many things I love that she doesn’t like and when she travels for like a week, I am cooking away making all the things I like…LOL. She just can’t stand anything gravy like such as a chicken pot pie, a stew, biscuits and gravy, etc. Nothing better than mopping up stew gravy with a dinner roll! Drool!

I did a ribeye tonight ala' Billy Parisi. I did his sous vide and sear method. Followed the recipe to a "T", and I have to say that while good, it didn't knock my socks off like I was expecting. It took almost four hours to complete the entire process and now it'll take close to an hour to clean all the splattered grease out of the kitchen and do dishes.

I'll stick with my Egg. Six minutes and I've got a better steak with no clean-up.

I know lots of folks here like reverse sears and sous vides, but it ain't for me.