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Couple strips on the grill. Wife made scalloped potatoes & brocollini.   The Enemy's gate is down. | |||
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Fighting the good fight |
I was in a hurry for dinner today, so I made Lazy Chicken Parm: 1) Bake Aldi red bag breaded chicken breast(s) as directed 2) While chicken is baking, heat ~1 cup of Aldi giardiniera pasta sauce on stovetop 3) Top cooked chicken breast(s) with warmed pasta sauce and grated parmesan cheese 4) (Optional) Pop back into oven on broil until parmesan is melted and browned   | |||
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Ammoholic |
I also had steak, potatoes, and broccoli p250. Mine was just done differently. Reverse seared the steak for 45 min or so over a mix of wood, finished in a skillet with butter.    Hand squeezed pink grapefruit and mandarin orange mimosa while prepping the meal.  Jesse Sic Semper Tyrannis | |||
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Member |
That line of sauces from Aldi's is actually quite good. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Member |
Nice sear on that steak. What type of skillet did you use? Gonna smoke 2 very thick cut bone in pork chops here soon. Mashed potatoes as a side. I'd rather be hated for who I am than loved for who I'm not. | |||
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| Ammoholic |
Just used a non stick pan. Jesse Sic Semper Tyrannis | |||
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| Ammoholic |
Leftovers.... Almost feel guilty using prime grade ribeye for a steak and cheese.     Jesse Sic Semper Tyrannis | |||
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| Ammoholic |
Best burger I've had at a restaurant. New place in DC at The Wharf called Chopsmith. Was their regular Burger which had cheese, L, T, caramelized O house sauce on grilled brioche bun. I added bacon, fried egg, and spicy aioli. They cooked it a perfect medium and watching the flame ups while they grilled it was a thing of beauty, easily one of the best things I've had to eat recently.  Jesse Sic Semper Tyrannis | |||
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My hypocrisy goes only so far |
Sunday movie meal. Saw this on FB & gave it a go. Italian sausage meatballs stuffed with cheese, parmesan cheese, and marinara, dipping sauce. Oven @ 400°, :15 per side.     U.S.M.C. VFW-8054 III% "Never let a Wishbone grow where a Backbone should be "  | |||
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| Member |
Those look good, I am going to have to try them out sometime. Did you use store bought dough, or make your own dough? | |||
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| Back, and to the left  |
This recipe link indicates that the easiest thing to use is Pillsbury pizza dough as it comes pre-rolled. Ima hafta try this shit for sure. By the way, that Aldi sauce is definitely a good one but the best jarred marinara sauce for me has to be Rao, hands down. | |||
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| My hypocrisy goes only so far |
That’s the dough we used. U.S.M.C. VFW-8054 III% "Never let a Wishbone grow where a Backbone should be " | |||
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| Staring back from the abyss  |
American style goulash. Better than mom's ever was.  ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| Ammoholic |
^^^ looks delicious! Jesse Sic Semper Tyrannis | |||
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| Staring back from the abyss |
Chef John's recipe. It was really good. I used my own homemade marinara rather than store bought though. And sharp cheddar. And the bonus is there's about 5 meals worth of leftovers. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| Ammoholic |
Half the stuff I cook is Chef John's recipe...  Jesse Sic Semper Tyrannis | |||
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Member |
I picked up some fresh shrimp from Bayou La Batre and made a big pan of shrimp with chili sauce. It's my version of a Japanese-Chinese dish called Ebi Chiri. It's a spicier than what you'd find in Japan and has some red and yellow bell peppers in it. Like with gumbo, I don't follow any recipe, but it basically has sake, chicken broth, doubanjiang (spicy bean paste), green onions, Asian red chili peppers, and fresh garlic and ginger.  十人十色 | |||
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Member |
That sounds fantastic, if you’re up for trying variations, replace the chicken broth with a fish broth. If I have the time I boil some seaweed and dried anchovies. If I don’t have the time I just cheat with Hondashi.This message has been edited. Last edited by: OttoSig, 10 years to retirement! Just waiting! | |||
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| Member |
That's a good idea. I think I will try that next time. Thanks. 十人十色 | |||
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| Member |
I have everything ready to make large country style ribs with sweet mustard sauerkraut, and small new potatoes in my instant pot. It is a chilly overcast day and perfect for this. The kitchen will smell soooooo good!!. | |||
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