quote:

Originally posted by StorminNormin:
HRK, that meal looks wonderful!!!!! We need a salivating emoji!

Lunch today:

Tonight I made a beef Lo-Mein stir-fry. I “velveted” the beef, just cut up a bunch of good vegetables, boiled the noodles, and used a store bought sauce as I was lazy on that part, but it came out great.

Today I felt like making a dish my wife and I like. I use tilapia and this is a great way to add flavor to a bland fish. First I soak the fish in milk and then dredge in a mixture of flour and some seasonings.



I LOVE garlic so I use it at two stages. I sauté garlic first in olive oil and then pan fry the tilapia.





Then I drain and wipe the pan clean. I add some olive oil, fry more garlic, add a mixture of lemon juice, lime juice, and orange juice. Then add fresh green onions, parsley, and butter to make a nice citrus sauce.




Finished product served with the sauce on top of the fish. Also fresh steamed green beans and a package of Knorr Chicken Rice. The rice was from food stock I keep in the pantry and expired over two years ago. I wanted to try the rice and it tasted absolutely fine. Made fore a great meal!

Looks tasty

Finally got a cook done outside. Was pretty shitty up until about 10 days ago here. Smash burgers on the flat top today with some home made bacon.

Mothers Day is a house full for us, add to it the wife's birthday and it doubles up the reasons.

So the request was for me to smoke ribs I cleaned off the back skin, trimmed some fat areas, seasoned with Butt Rub, and placed in a container in the garage fridge overnight.

Placed them on the Traeger around 8, set it for 250, later found the smoker won't go above 205, wtf, so after 3 hours of smoke at low temp they get pulled, panned and treated to post smoke seasoning.

Next is to place butter patties on each, let them melt, then honey, then sprinkle on some light brown sugar, cover, and into the Convection oven, after hitting 220, the pans go back on the smoker to maintain heat but not cook.

^^^^^great looking meals!

I made smash burgers but didn’t take pictures along the way. I had a double burger so this was mine at the end.

I had intended on pan searing scallops tonight from a package of quick frozen that I'd picked up at the store Wednesday. They laid out most of the day thawing. They hit a bit above room temp by 6pm... perfect.

Until I opened the bag. A fishy smell not normally associated with scallops. I started drying them as part of prep but the juice was slimy and stuck to my fingers. The more I did the worse the smell became. The last two literally fell apart in my hands and smelled the worst. The entire batch went down the disposer. I had to wash the bag they came in out so it wouldn't stink.

Ah well....

quote:

Originally posted by Rightwire:
I had intended on pan searing scallops tonight from a package of quick frozen that I'd picked up at the store Wednesday. They laid out most of the day thawing. They hit a bit above room temp by 6pm... perfect.

Until I opened the bag. A fishy smell not normally associated with scallops. I started drying them as part of prep but the juice was slimy and stuck to my fingers. The more I did the worse the smell became. The last two literally fell apart in my hands and smelled the worst. The entire batch went down the disposer. I had to wash the bag they came in out so it wouldn't stink.

Ah well....

Man that sucks, but better than being sick.

Boneless skinless chicken thighs with a homemade Buffalo wing rub in the air fryer. The rub has a really nice flavor and medium heat. It's nice having crispy chicken in 11 minutes, and I regret not buying an air fryer sooner (i.e. it's a 2025 purchase).

Tuna salad and some pineapple for lunch.

2 cans of albacore tuna, Hellman's, chopped mild banana peppers, sweet relish, S&P.


This gadget works pretty slick:
https://www.amazon.com/Pineapp...ps%2C148&sr=8-6&th=1

Actually went into the HEB to shop today since I forgot to put in my curbside order, and lo and behold they had matzo on the endcap. It was a no-brainer to get some and make some matzo brie for dinner. Served up with some fresh vine tomatoes and protected (for her pleasure).

quote:

Originally posted by TexasScrub:

Actually went into the HEB to shop today since I forgot to put in my curbside order, and lo and behold they had matzo on the endcap. It was a no-brainer to get some and make some matzo brie for dinner.

I'm guessing that the majority of SIGforum members don't know what matzo brie is (no, it's not brie cheese on a matzo ).

It's sort of a scramble, made with broken up matzo, eggs, and variations with other ingredients. Here are some recipes:

https://www.simplyrecipes.com/recipes/matzo_brei/

My dad loved it with orange marmalade, but I prefer cottage cheese and salsa. Thanks for clearing it up for the rest of the forum, sometimes I forget to!

quote:

Originally posted by V-Tail:

quote:

Originally posted by TexasScrub:

I'm guessing that the majority of SIGforum members don't know what matzo brie is (no, it's not brie cheese on a matzo ).

It's sort of a scramble, made with broken up matzo, eggs, and variations with other ingredients. Here are some recipes:

https://www.simplyrecipes.com/recipes/matzo_brei/

quote:

Originally posted by V-Tail:

quote:

Originally posted by TexasScrub:

Actually went into the HEB to shop today since I forgot to put in my curbside order, and lo and behold they had matzo on the endcap. It was a no-brainer to get some and make some matzo brie for dinner.

I'm guessing that the majority of SIGforum members don't know what matzo brie is (no, it's not brie cheese on a matzo ).

It's sort of a scramble, made with broken up matzo, eggs, and variations with other ingredients. Here are some recipes:

https://www.simplyrecipes.com/recipes/matzo_brei/

Jewish Migas!

Mushrooms and potatoes were removed before adding the crawfish.

Tri-Tips on the trusty pit barrel!

Both of the above look fantastic.

4lbs. Of Snow Crab legs.