|
Post by deembastille on Oct 29, 2018 20:17:12 GMT
I was a bit naughty... Buffalo wings, mozzarella sticks and a few tater tots. I haven't had them in the longest time and was actually in the mood for them. I rarely do this anymore for health reasons. WINGS. nice. how spicy? The buffalo kind that TGIF sells in the store. There are others but they're BBQ.
|
|
|
Post by nutsberryfarm π on Nov 4, 2018 15:56:47 GMT
think it might be time for a ROAST. what are you fine folks cookin' up?
|
|
|
Post by NJtoTX on Nov 5, 2018 15:39:54 GMT
I had a few cod fillets and salad.
|
|
|
Post by ZolotoyRetriever on Nov 5, 2018 20:23:30 GMT
Got a good deal on a couple of Mishima Reserve American Wagyu strip steaks, so I'll be diving into those soon.
|
|
|
Post by divtal on Nov 5, 2018 22:32:26 GMT
My Saturday "best buy," was pork spareribs, which I did last night. I use the old JOY OF COOKING recipe, that my Dad made for so many years.
-1/4 C lemon juice -2 Tbs red-wine vinegar -2 Tbs Worstershire sauce -3 Tbs brown sugar -1 C (bottled) chili sauce -1/4 C water -1 tsp "prepared" mustard (I like Dijon) -1/2 tsp paprika (Salt/Pepper to taste ... I go easy on the salt, if any)
It had been a while. Leftovers, tonight.
|
|
|
Post by nutsberryfarm π on Nov 7, 2018 21:42:44 GMT
Got a good deal on a couple of Mishima Reserve American Wagyu strip steaks, so I'll be diving into those soon.
now you are talking! how did you cook those beauties?
|
|
|
Post by nutsberryfarm π on Nov 7, 2018 21:43:22 GMT
My Saturday "best buy," was pork spareribs, which I did last night. I use the old JOY OF COOKING recipe, that my Dad made for so many years. -1/4 C lemon juice -2 Tbs red-wine vinegar -2 Tbs Worstershire sauce -3 Tbs brown sugar -1 C (bottled) chili sauce -1/4 C water -1 tsp "prepared" mustard (I like Dijon) -1/2 tsp paprika (Salt/Pepper to taste ... I go easy on the salt, if any) It had been a while. Leftovers, tonight. I like! good tang!
|
|
|
Post by nutsberryfarm π on Nov 7, 2018 21:48:48 GMT
I had a few cod fillets and salad. big fan of cod! nice.
|
|
|
Post by ZolotoyRetriever on Nov 8, 2018 2:03:44 GMT
Got a good deal on a couple of Mishima Reserve American Wagyu strip steaks, so I'll be diving into those soon.
[] now you are talking! how did you cook those beauties? Pan-fried in cast-iron skillet, seasoned with dry-rub spices. Delicious - and, obviously, very tender meat.
|
|
|
Post by nutsberryfarm π on Apr 28, 2019 6:09:19 GMT
going to try this... Lamb Chops Sizzled with Garlic www.foodandwine.com/recipes/lamb-chops-sizzled-garlicLas PedroΓ±eras, in the CastillaβLa Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel's homage to the village. Ingredients Eight 1/2-inch-thick lamb loin chops (about 2 pounds) fatty tips trimmed Salt and freshly ground pepper Pinch of dried thyme 3 tablespoons extra-virgin olive oil 10 small garlic cloves, halved 3 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons minced parsley Pinch of crushed red pepper How to Make It Step 1 Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet. Step 2 Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
|
|
|
Post by divtal on Apr 28, 2019 19:48:22 GMT
Ooh, that's gorgeous! I'll do it the next time I have lamb.
I'm going to make clay-pot chicken, which is done in a terra cotta pot, that has been soaked in water. All ingredients go in raw, and put into a cold oven. You gradually bring the temperature up to 350, and dinner steams in one pot. It'll be chicken breasts, rice and veggies (mushrooms, carrots, onion).
It's easy, and has a couple of nights of leftovers. Tomorrow, I have to turn my life over to the federal jury service. That means that I have to call every night, for two weeks, to see if I have to go to the Federal Building the following day. I hate the uncertainty of it. I wish they would just say "come in," and take it from there. Anyway, I want some leftovers at-the-ready.
|
|
|
Post by nutsberryfarm π on May 1, 2019 0:14:39 GMT
Ooh, that's gorgeous! I'll do it the next time I have lamb. I'm going to make clay-pot chicken, which is done in a terra cotta pot, that has been soaked in water. All ingredients go in raw, and put into a cold oven. You gradually bring the temperature up to 350, and dinner steams in one pot. It'll be chicken breasts, rice and veggies (mushrooms, carrots, onion). It's easy, and has a couple of nights of leftovers. Tomorrow, I have to turn my life over to the federal jury service. That means that I have to call every night, for two weeks, to see if I have to go to the Federal Building the following day. I hate the uncertainty of it. I wish they would just say "come in," and take it from there. Anyway, I want some leftovers at-the-ready. Nice! Where did you get your pot? lamb turned out pretty good, needed more pepper me thinks...
|
|