Carne guisada

Instant pot turkey breast, mashed potato & green beans.
Fall off the bone tender turkey

meatloaf

Buttered angel hair with fresh grated parm/reg (not the green stuff) and homemade marinara. Fried garlic/parm green beans and homemade sourdough garlic bread.

quote:

Originally posted by Gustofer:
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.

Thanks for the recommendation. I made Chef John's American Goulash for the GF and I tonight. It was delicious, looking forward to the leftovers, and only 1 pot to clean up.

Beef stroganoff, and it was amazing. I used sirloin steak.

quote:

Originally posted by MRBTX:
Carne guisada

Never heard of that but it looks excellent.
I'm gonna have to delve into stews and soups I think. I love grilling and smoking cuts of meat but I need to branch out a bit.

This guy makes some good Tex Mex dishes and teaches BBQ. Give some of his stuff a try.
https://youtu.be/_j20mU9zcdw

quote:

Originally posted by tatortodd:
Thanks for the recommendation.

Glad you liked it. I'm going to make another batch this week and freeze dry the leftovers. I did forget to mention that I hate soy sauce, so I substituted 2T of fish sauce and 1T of Worcestershire in the recipe. Good that you liked it as is, but I just can't stomach the stuff.

That's some good looking stroganoff Copefree. I made a burger version last week. Good stick-to-your-ribs winter food.

quote:

Originally posted by Gustofer:

quote:

Originally posted by tatortodd:
Thanks for the recommendation.

Glad you liked it. I'm going to make another batch this week and freeze dry the leftovers. I did forget to mention that I hate soy sauce, so I substituted 2T of fish sauce and 1T of Worcestershire in the recipe. Good that you liked it as is, but I just can't stomach the stuff.

That's some good looking stroganoff Copefree. I made a burger version last week. Good stick-to-your-ribs winter food.

We don't use soy sauce either after we tried fish sauce and oyster sauce. I never thought about adding a little Worcestershire, so we'll have to try that.

Jim

Chicken pot pies … so yummy in the tummy

Sausage, mushroom, basil pizza with sourdough crust.

Breakfast for dinner. Couldn't find Texas toast, so I had to buy a loaf of fresh baked and slice it myself. I'm not sad about using the fresh baked at all.

Quagliette alla cacciatora (Quail Cacciatore)

Beef tenderloin 2" thick cooked medium rare and served with bearnaise sauce and mushrooms.

Baked potato with everything and avocados.

Chuck steak with Schultz's Original Spicy in my new to me entrée bowl.

230 calories of Sam's club chicken nuggets.

200 calories of berry fig Newton bars.
1/3 of a bell pepper.

150 calories of Apple.

Now ask me what I wanted

We just had breakfast for dinner.
Scrambled eggs
Bacon
Orange and cinnamon rolls

That sounds like heaven

A customer gave me a fat ribeye, easily 2”. My Weber Genesis is locked up for the winter so I couldn’t burn it on that. I’ve always thought about a pellet grill so maybe now is the time. A weeks hard research that started with looking at Traegers, I found I couldn’t settle for anything less than a Yoder. I cook one steak a year, maybe, but I had to have the ability to really sear so that was one of the deciding factors. I set it up in the dark last night in sun zero weather. Got up this morning and burned it in, made Mrs. BRL a Panini, her favorite grill item to obtain her blessing. Through some sliced zucchini on there too which was amazing. Then it was time for the main event.

I set the Yoder for 225 and bright the internal temp to 110, took it off to rest for about 10 minutes while the Yoder cranked up to 650+ degrees (something most other pellet grill/smokers won’t do) and put this amazing sear and grill marks on it, 2 minutes total on each side, threw it on the top grate for a couple more minutes until it hit 120, took it off and wrapped and rested tip the Thermo pen showed it topped out at 129, 3 degrees shy of my goal of 132 medium rare. Came out pretty close to perfect. Whipped up some saucy mushrooms to top it with.

image hosting api