Glad someone is making an effort to class up SD a bit, sounds like a glorious meal.

See you in a bit

Come on up. We have plenty.

Not if I showed

She made tons for the freezer and both dad's.

Thanks, I am definitely going to try that. I like the idea of grilling the chicken.

Thanks but dinner is planned. Sneakys, for those who care.

Gnocci with homemade bacon, olive oil and thyme (among other things). My own creation.

http://img837.imageshack.us/img837/3553/gnocci.jpg

And??? How did it taste? I did wings, so they looked like wings...nothing overly special....

I just picked up two bone-in rib eyes, some taters to mash with some salt and peppered steamed asparagus.

Turned out quite tasty. Kind of a gnocci carbonara.

I've not played with gnocci in years.... I need to add it to the list...

Same here, since it called for "chicken tenders" I was just going to butterfly 6 breasts and grill them. Might double up on the sauce since there will be more chicken.

Does anyone have a good chipolte sauce recipe for fish tacos? I went to the store and freestyled a little bit on a sauce. Bought a can of chipolte peppers in adobo sauce, mayo, cilantro, lime for juice, honey and a couple of jalapeños. I was wanting to purée all that together. Of course, it'll be an experiment. Taste as I go kinda thing.

Sounds like a great combination. You should take a pic of this as well. I'm starving after reading this thread. :#

It'll be tomorrow, tonight was tri tip.


Ill hit you up.

KC strip, baked potato with corn, sour cream, butter, turkey bacon and a little bit of Tabasco. Rolls and strawberry cake for dessert.

Great birthday!

http://img.tapatalk.com/d/13/03/12/e5agaqe3.jpg


Here you go. I did some editing on Instagram. Presentation is key :-)

Looks pretty damn good. What kind of fish?

Mahi-Mahi

Damn inmen looks good
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If you want to go healthier, just mince a couple of chipotles from the can and mix in with greek yogurt. It's delicious, and the tartness sets off the fish tacos well (which is why you squeeze lime on them, of course).

Tonight, sausage and peppers with polenta.

http://imageshack.us/a/img145/2775/img4271f.jpg

I went Americana.... Hamburgers (1/3rd sausage) with butter and cheese (of choice) in the middle. And Home-made steak fries. Simple but keeps the neighbors on their toes...

That looks good.

I had Panda Express...

beer

I had a corned beef sandwich. I always buy 3 or 4 of them when they are like $1.60 per pound for the point cuts and freeze them.

A couple of nights ago, I made a turkey piccata with capers and artichoke hearts that was a big hit. Tomorrow will be pan seared sea scallops with garlic and butter, probably with salad and rice. It's setting up as a good food week.

Bacon-wrapped peg-leg chicken legs and bacon-wrapped cheese and pepper-stuffed mushrooms...

http://img.tapatalk.com/d/13/03/31/ese9u7eg.jpg

WHile I'm not eating this tonight, it's nearly warm enough to start making this consistently


http://upload.wikimedia.org/wikipedi.../Churrasco.jpg

http://www.maria-brazil.org/newimages/churrasco2.jpg

http://jornalcarranca.com.br/jornal/...a_recheada.jpg

Yeah, I got ****ed this year and couldn't find them cheap after St. Patty's day. Horseshit...

BBQ ribs pic coming later

I want to eat your food. ALL OF IT!

Update.....

http://img.tapatalk.com/d/13/03/31/nuqu8u9y.jpg

Baked taters, strip steaks, corn on the cob, shrimp appetizers. T Storm passing by.. Life is good.

I did make the scallops, and I changed the sauce from just a butter and garlic sauce into a wine sauce. It was a big hit.

Tonight: Halibut (sous vide with kaffir lime leaf, lemon, and chile) with a beurre blanc sauce, rosemary roasted potatoes, and snow peas.

Chalupa's made with crocked shredded pork loin and pinto beans. Black re-fried bean and salsa with chips on the side.

I'll probably have a Premium beer with it. Grain Belt.

Latin America appreciation night. Smoked chicken empanadas, roasted veggy empanadas with an avocado dipping sauce. Fruit salsa with cinnamon tortilla chips. Homemade lemon bars.

I'm making micheladas for everyone. Yucatan recipe:

Ice filled glass, rimmed with Tajin seasoning.
2 fresh squeezed limes (key limes to keep it original)
Negro Modelo
Dashes of hot sauce
Dashes of Maggi (Nestle product)
Dashes of Worcestershire


I may put some Clamato in there for tomorrow morning.

We are an America's Test Kitchen recipe guinea pig.

We're doing their latest recipe tonight.

Nice.

We do some of their stuff as well.

Long John Silvers. Waiting for an MI.

I use them a lot too. Tonight is all me, though.

Gyros

Might make some fish tacos

I'm doing an "Top of Iowa Sirloin" steak. Used the 45-blade tenderizer, then 20 minutes in the vacuum marinade machine. Adding some potatoes to it and hoping it's almost as awesome as a flank steak. And Merlot!!! Pics later I hope...

Tell me more about this.

Gumbo with chicken, andouille sausage and crawfish tails.

It's a right-priced cut that has good grain, so I'm trating it like a flank steak.. http://img.tapatalk.com/d/13/04/14/ejuturyn.jpg

http://img.tapatalk.com/d/13/04/14/zyteru5y.jpg

Good lookin steak!!!

Well I've done better... Fine flavor, but I think I forgot that with the meat-piercing tenderizer, the 8-minutes per side should have been 6.5, maybe 7... I like more pink in the middle than I got. I guess I could have cut the rest time too, but that's just wrong....

So, at $6.67 per pound, it can give a real flank steak a run for its money.

All that typed, the neighbors are ready for me to do it again. But those assholes want ribs! Yeah, THAT'S cheap!

What was the marinade?

I put Brown Sugar (4 Tbsp), Teriyaki sauce (1/4 cup), Dale's Steak seasoning (4Tbsp), a little A-1 (2 Tbps), and ginger powder (1 tsp).. The magic, IMO, is the vacuum marinader.... Twenty minutes in that gem and the marinade is sucked to the middle of the meat...

That sounds interesting. Might have to try that. The only steak the family likes marinated is flank or sirloin. I've tried several things, but the family favorite is the simplest one of all. 3/4 C Soy sauce, 1/2 C ketchup, 1 1/2T peanut oil, and 1 t onion powder.

Do you have a vacuum marinator? If not, it's off to Cabellas or Bass Pro for you young man... I'm telling you, 20 minutes is about all you'll ever need, and cuts down on the amount of marinade you need too.

And I agree, the onion is never a bad addition, I just forgot this time...

And if you don't have a blade tenderizer, it too should be on your list...

My marinator:

http://tommcmahon.typepad.com/photos...attumbler2.jpg


http://product-images.wantist.com/ph...jpg?1287892382

Jack Stack

Cheater!! That kinda makes you a whore.... Rep!

Lol. It was great. Celebrating the wife new job etc. try to at there maybe twice a yr.

And you made her pay (that's all I heard!!), so you're a big whore!!! Like! Whores rule!

I had half a rotisserie chicken and a handful of almonds. Very satisfying.

Doesn't look like chicken and almonds

Maybe NSFW

Like so??? :D

http://chefyan.ca/files/2012/01/Chic...inese-Food.jpg

"Ideal if you're pressed for time, this electric marinator accelerates saturation, so you can marinate foods in minutes rather than hours or days.Holds up to 5 lb. of food - great for grilling and entertaining a crowd.6-qt. plastic barrel can accommodate a whole chicken or several steaks.Powerful vacuum seal (no pumping required) stretches and opens food fibers for maximum infusion.Automatically rotates to evenly coat foods.Equally effective with liquid or dry-rub marinades and for brining.Marinates efficiently using less than half the quantity of marinade required for conventional methods.Recipes included."

<iframe width="420" height="315" src="http://www.youtube.com/embed/Kr0Ow7YjylY" frameborder="0" allowfullscreen></iframe>


"This meat tenderizer has 48 stainless steel razor sharp blades that penetrate any cut of meat with ease and makes the toughest cut of meat into a juicy, flavorful, masterpiece. It tenderizes meat, poultry or fish prior to marinating, which allows spices and flavor to be absorbed quickly and deeply. This tenderizer is top-rack dishwasher safe."

https://encrypted-tbn0.gstatic.com/i...ZdVo7mOlVPikdw

Scallops have been on sale around here this week, so tonight was scallops provencal, with sauteed yellow summer squash on the side.

http://img.tapatalk.com/d/13/05/10/a2agynej.jpg

Not sure if you saw this, but I made these bad boys a few weeks ago.

Grilled chicken and salad.

Pretty boring, but good.

Lumpy and I have recently discovered that I can cook just about anything.
Over the past few months, I've made the following dishes, (many from scratch, sometimes I use pre-made ingredients due to time constraints. i.e. noodles, some sauces etc).
Lasagna
Spaghetti and Meatballs
A cheese pasta sauce with beer reduction
The best fried chicken, evah
Stuffed chicken breast using ricotta, vidallia onion and minced bell pepper
Stuffed bell peppers
Burrito casserole
Cheese ravioli with a white-clam sauce
Crab & Whitefish enchiladas
Standard BBQ stuff, (ribs, chopped pork, etc)
Port wine venison stroganoff
Hand made chicken Alfredo and spinach pizza

That's all I can think of right now. I'm thinking its time to open a restaurant somewhere. I gotta find some fat, rich people.

I've literally barbecued more in the past month than the past 3 years. Tonights project, a pork rubbed with some peppercorn, grilled asparagus and some partially boiled, partially grilled red taters.

I must be in heaven.

I got some sirloin pork chops with bone in. They look like they have a little more fat, but have never had this cut of pork chop before. I usually just go with Top Loin Chops.

I love asparagus on the grill. Did you just half do the potatoes on the grill or just throw them on for a little flavor.

Asparagus and corn are two of my faves though. Some butter and parmesan cheese on the corn. Then grill
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Just finished some fresh Atlantic salmon, lightly seasoned with salt and pepper and sauteed in a little olive oil. Crispy skin and dressed with a lemon vinaigrette. Omnomnom...

$5 foot long from Subway.

Black Forest ham on wheat all the veggies, olive oil and mustard. No mayo, no cheese.

Only 440 calories.

I used to get the cold cut combo with double meat, cheese and mayo.

A few of those sound particularly fantastic, especially the crab enchiladas.