Weeknight meals

[dgaddis]

Didn't get any pictures, but we finished off the ribs in tacos the following night. Seriously I think my favorite tacos I've ever had, definitely the best I've made at home, the taco's at the authentic mexican restaurant/grocery store in North Augusta are the best I've ever had, they make their own corn tortillas and everything.

Beef from the ribs, chopped arugula, onion, jalapeno corn salad (from Fresh Market), and some lime juice. Awesome. Next time we do beef ribs I think I'll just make tacos the first night with them!

[guido]

Sounds wonderful! Soft or hard Tacos?

[dgaddis]

Soft!

[maunahaole]

Home spun corn tortillas are super easy to do. Fun to do when you have a group as you can assembly line the production. We picked up a press at the La Raza market and a couple of cast iron flat skillets (no edges) to cook them up.

[dgaddis]

Jasmine rice, pulled smoked pork, green onion, cilantro, avocado, and some lime juice. It was pretty good as pictured. But the wife added some salsa - over the top!

[rwsaunders]

Homemade bread with the last of our pesto and homemade lentil soup from a 50-year old recipe. We substituted smoked kielbasa and natural seasonings for the Accent and sliced wieners though...the '60's were interesting.

[dgaddis]

Had a vegetarian dinner last night, 'cause we didn't have any meat in the fridge/freezer besides some frozen pulled pork for which the wife wasn't in the mood. Spaghetti squash with a little butter, salt and pepper, and parmesan reggiano. Creamed kale, and the tiniest most disappointing brussel sprouts ever.

[rwsaunders]

Mrs. RW makes her stew in a Dutch oven then she places the oven in the refrigerator for a day to....stew some more. The meat falls off of the fork and the burgundy that was used in the stock really stands out. PS I was reminded last night that I have had this set of placemats since my first "real" apartment in 1981...no reason to change now.

[dgaddis]

Didn't get any pics, but this stuff (bought at Publix) is awesome! Put two chicken breasts in a ziplock bag along with a few spoonfuls of the marinade, and let it sit in the fridge for about an hour while getting the grill going and whatnot. Grilled directly over the coals, but not too hot, about 300*F. SO EFFIN' GOOD! Served it with jasmine rice and grilled some onion/bell pepper/whole-bella mushrooms kabobs. Damn good dinner.

When I took the lid off the jar, and the aroma hit me, I was worried it was gonna be too much 'cause it was STRONG. But once cooked it was amazing.

[guido]

The local farm raises wonderful lamb, pork and beef. They have a farm store open weird hours, but it is worth keeping track...
Got some amazing lamb sweet sausage. Made a hash with home grown sweet potatoes, home grown sweet potatoes onions, home grown sweet potatoes red peppers. Seasoned with smoked paprika, S&P...
Served with braised red kale (with home grown garlic!).

Very fine cold evening comfort food...

Sorry no pics...

[dgaddis]

Speaking of lamb....

Grilled up some lamb shoulder blade chops for the first time last night. Roasted potatoes and asparagus in the oven.

Here's my problem with lamb - I *love* it. I love that unique "gamey" flavor. But my wife, does not like it. So, sadly, I don't get to cook it that often. But I think it's great, and it's not something I grew up eating.

[dgaddis]

Had some beef ribs and rice and veggies for dinner last night. Yellow 'jeweled' rice, aka yellow/sasafrass rice with slivered almonds, pistachios, and dried cranberries in it. Cooked the beef ribs with the sous vide, 185*F for 22hrs. They were good, not fall-off-the-bone tender, but very easily pulled off the bone and very moist. Didn't sear them or anything, trimmed off hard fat, applied a dry rub, and into the bag and water. They were alright, but the best way to eat beef ribs (that I've found so far) is to smoke them and then make tacos. But I can't really do an 8hr smoke in the middle of the week.

[rwsaunders]

Lemon crusted chicken with some mixed pasta tossed with olive oil, garlic, tomatoes, olives, parmesan and seasoning. It was a toss up between wine and beer so I gave the nod to Jackie O's Mystic Mama IPA.

[slwrnu]

i would eat that. I might add some haricots vert with a little balsamico and seasoning. A glass of Harvey's of Lewes low alcohol beer, lovely. am in Sussex UK at the moment; don't want to thread drift too much but there was an amazing letter published in The (London) Times today from German leaders. about Brexit. Swiftly back on message - German/Austrian sausage, kren (horseradish), mustard, vollkorn bread, a bit of salad. difficult to beat. Regards from Europe.

[guido]

Bo Kho.



A nice first try. Next time I'll use more Chile paste, fresh ginger and Star Anise...

[dgaddis]

That looks great!!

[dgaddis]

Tri Tip last night. Put it in the sous vide at 130*F when I got home from work around 5:45ish, took it out two hours later after we got the baby to bed and tossed it on the grill to sear it. Had some steamed veggies and left over butternut squash risotto on the side. Nice easy mid-week dinner.

It's actually only about half a tri tip, the one I bought was way too big for just the wife and I, so I cut it in half and froze the other half for later.

On the tri tip I used Hardcore Carnivore Black and Salt Lick's dry rub (a buddy brought me back some when he visited Austin)

[guido]

Spring and a (not quite so...) young man's fancy turns to things Belgian...

[rwsaunders]

Mrs. RW's tomato/vegetable/orzo soup with grilled cheddar cheese.

[dgaddis]

I don't know what I did differently, but this was by far my best looking bird to date on the rotisserie. Tasted great too. 350 to 400*F for about an hour, same as always.



EDIT to add, I do need to hit up the YouTubes and learn how to properly tie up a bird. Sometimes (like this time) I get it reasonably right and holds together. Other times I end up with a wing or leg floppin' around.