Today I made another Mediterranean dish and used chicken thighs instead of breast that it called for and a side of brown rice. I also added artichoke hearts it did not call for and I was going to also add asparagus but forgot to do the asparagus! I am liking brown rice and have found how to season it very well.

Vegetables that go in pan first:



Seasoned chicken thighs added:



Out of the oven and added some fresh parsley and feta cheese:



Final product:

That looks really delicious Stormin. I made this carbonara last night. I'm a heathen, used parmesan and bacon but it was still good.

^^^^. Haven't had carbonara in awhile and it sounded good, so I thought I'd try his method. I happened to have a hunk of guanciale in the freezer and some pecorino.

Turned out very good. Thanks for posting.

Steak sandwiches and fresh fries. Fries were blanched for 1 minute, frozen, then twice fried. Thin sliced rib eye sandwich with cheddar, green peppers, onions, and provolone was great but those fries were lights out fantastic.

quote:

Originally posted by xantom:
Steak sandwiches and fresh fries. Fries were blanched for 1 minute, frozen, then twice fried. Thin sliced rib eye sandwich with cheddar, green peppers, onions, and provolone was great but those fries were lights out fantastic.

Isn’t it amazing how a French fry can turn out when cooked a certain way? Nothing better, but I am trying to reduce cholesterol so stop it!

One of my favorite meals is Chef John's creamy bay scallop spaghetti.. It's quick, easy, and so tasty...provided you can find some bay scallops.

Well, I had a hankerin' for it tonight and had a couple of dungeness crabs in the freezer. I figured that if bay scallops are good, why not some fresh/frozen crab?

I was right. 'Twas wonderful.

So today I made a Mediterranean Cod dish with brown rice and steamed vegetables for sides. Turned out really nice. Normally I only use cod for fish and chips as it is a bland fish, but this added lots of flavor.



Added all the vegetables on top of fish to bake in oven:



Out of oven and added some fresh parsley and feta cheese:



Final plate product:

Yesterday, HEB had prime grade chuck roasts on sale so I picked one up. I seasoned it like a brisket, sous vide'd it for 22 hours at 165F, started my BGE with lump charcoal and hickory chunks, and it spent 2.25 hours in my smoker at 250F. When I transferred it from the sous vide bag to the smoker, the meat was so tender it broke in two (pic in BGE is larger piece, and pic on my plate is smaller piece).

I paired it with roasted yukon gold potatoes from my garden. The knife was an absolute waste as the chuck roast was fork tender but on the outside it still had a nice bark and delicious smoky flavor.

Baked Salmon seasoned with orange pepper and dill spice, and Lemmon dill seasoned Basmati rice.

Creamy Tuscan ling cod with rice (and a side salad).



I need to work on presentation. It never looks like the recipe pictures. Tastes damn good though!