Croc pot “carnitas” with poblano rice, pickled habanero red onion, tangy salsa verde and fresh tortillas.
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Croc pot “carnitas” with poblano rice, pickled habanero red onion, tangy salsa verde and fresh tortillas.
Crock pot chicken thigh taco meat. Onion, lime, jalapeno, taco seasoning.
Carved pumpkins with this kids and made some great pumpkin seeds. Key was boil in salt water for 10 min. Sheet pan, light salt, 325 10 min, flip/stir, then another 10 min. Perfect.
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SLT as opposed to BLT. There's usually bread but breakfast was two pastries so I tried to even things out. Friggin' delicious.
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Slow cooker clam chowder about to get started. Chili and grilled dogs. Going to grill some oysters for fun.
Halloween!
Crock pot chili is on. House smells insane and I'm starving.
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Halloween tradition.
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Moar biscuits!
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Is that Lasagna? Looks good.Quote:
Originally Posted by Cruiser
Redder sauce and I'd swear that was grandma's manicotti.Quote:
Originally Posted by Cruiser
Damn, I'm suddenly famished.
Did she roll them, or stuff them?Quote:
Originally Posted by JongDoe
Manicotti vs. cannelloni? There is a subtle difference.
Loving this fancy Weber summit
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TriTip on the ten year old Weber Spirit.
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Has it been 10 years since you scraped that grill?
Ahh, that adds to the flavor.
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Pork chops, mushroom gravy, roasted carrots
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Funny, I had pork medallions, mushroom gravy, and egg noodles last night.Quote:
Originally Posted by Dantheman
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Need new grills
Today I was in a bit of a sour mood for some reason. When I got home I pulled skirt steak out and seared it in the cast iron skillet. Took out the steak then put in a bunch of butter to bring up the caramelization then threw in chanterelles and leeks. Sautéed those for a while then threw in some cognac and let it flame and cook down. Put that on the steak and had some of the cognac in a snifter along side. Suddenly my mood improved considerably.
A nice buz improves the appetite.Quote:
Originally Posted by LegoSkier
I would have just seared the steak in butter, copped a buz and dug in. Sometimes less is Moore?
“Some wine for the dish, and some for the chef...”. - The Cajun ChefQuote:
Originally Posted by MTT
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Originally Posted by Flyoverland Captive
It's a grey, breezy, kind of dreary day around these parts. I'm about to fire off my tried and true Coq Au Vin recipe. Powered by IPA and Starfighter #1.
Lardons or no lardons?
Chicken soup, the better half isn’t feeling so good:
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Carrot beet celery ginger tumeric garlic broth soup.
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Always lardons. Always.Quote:
Originally Posted by irul&ublo