quote:

Originally posted by Skins2881:
Looks good! How do you manage the fat from the short ribs?

I really should ladle it off, or wait until after a night in the fridge. But, we just dove in. Really like beef short ribs.

Fish chowder.

Grilled marinated flat iron steak, caramelized sweet onions, sautéed yellow squash, focaccia bread.

Potato and ham soup.

ARman

Sous vide jumbo shrimp with homemade cocktail sauce and a salad with 48 month aged (damn it's good) Parm Reg and shallot vinaigrette.

Tasty and simple. Didn't feel much like cooking this evening and half the stove is taken up by my pressure cooker canning up chicken bone broth that I made yesterday.

quote:

Originally posted by ersatzknarf:
Last night, i made spaghetti carbonara with Nueske's black pepper coated bacon and lots of garlic, served with a pinot noir and some scrummy French cheese bread for my beautiful wife...

I passed Nueske a couple times a week for several years. I became the deer camp hook up for all things smoked.
Everything is too danged good. That Sketty looks excellent.

Senate Bean Soup



{Edited to remove political reference.}

This message has been edited. Last edited by: Jim Shugart,

Bacon cheeseburgers for me last night.

Baked Catfish .

Homemade brats (precooked...obviously). Ate 'em up too fast to take a pic post-cook.



Made a mess of breakfast sausage and brats today. I had a bumper crop of jalapenos last summer and freeze-dried a bunch of them. I wasn't really sure what I'd do with them, but it was better than tossing them out. I figured I'd mix some in with my brat recipe and wow! I love my brats, but with the jalapenos it just kicks them right over the edge.

quote:

Originally posted by MRBTX:

quote:

Originally posted by Skins2881:
Looks good! How do you manage the fat from the short ribs?

I really should ladle it off, or wait until after a night in the fridge. But, we just dove in. Really like beef short ribs.

That's my biggest problem with them, too heavy for me. I have to remove fat or really limit how much I eat, which is extremely to do.

Breakfast for dinner.
Poached eggs and bacon.

You can never go wrong with bacon or breakfast for dinner. Love the corning wear appearance in the pic too! I'd love to find some old corning wear one day.

I have no idea why, but I didn’t even think of taking a picture of tonight’s dinner. I made bacon wrapped tenderloin steak with asparagus. It was great! Grilled on the BGE at 700 degrees.

My grocery store was selling the bacon wrapped tenderloin at $31.99 a pound and a regular tenderloin at $39.99 per pound. Both were prime and they didn’t know why the price difference.

Chicken & Dumplings...

Staying with the comfort foods I did inside out chicken pot pie. Grilled some chicken drumsticks the other night and had some left. I shredded them and turned them into chicken pot pie. Had some pastry puffs in the freezer so they served as the pie crust part of it.

quote:

Originally posted by MRBTX:
Chicken & Dumplings...

Man, I haven’t made that in a LONG time. I love it but my wife isn’t a fan so boooo!

quote:

Originally posted by lastmanstanding:
Staying with the comfort foods I did inside out chicken pot pie. Grilled some chicken drumsticks the other night and had some left. I shredded them and turned them into chicken pot pie. Had some pastry puffs in the freezer so they served as the pie crust part of it.

Looks yummy!

Tonight was Shakshouka. It's a quick and easy North African dish consisting of eggs poached in spiced tomato sauce with onion and bell pepper.

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 28-ounce can whole peeled San Marzano tomatoes
6 large eggs
Salt and Pepper, to taste
Fresh chopped cilantro
Fresh chopped parsley
Crumbled feta cheese
Flatbread

(Note that when it's just me, I usually halve the tomatoes and eggs in the recipe and use a small onion and small bell pepper. But I still use the normal amount of spices, even when making a half recipe.)

1) Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

2) Add garlic and spices and cook an additional minute.

3) Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4) Use your large spoon to make small wells in the sauce and crack the eggs into each well.

5) Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

6) Garnish with chopped cilantro and parsley. Top with crumbled feta. Serve with flatbread (traditionally pita, though I often use naan).

That looks outstanding! Will be trying it soon!