Nice lookin' bone-ins Nathan. I'm sure you only ate them for "test" purposes. You gotta' do what you gotta' do. :biggrin5: I cooked up some awesome COSTCO lamb chops last night. I didn't take pictures, sorry. I'm on one of my road trip marathons, so I only get to eat home cooking on rare nights at home. Those lamb chops were a nice treat. COSTCO sells amazingly good lamb. CD
Hey everybody, long time no see! Madras Curry Roasted Chicken with Butter Sauce, Ginger, Chilis, Cilantro and Lime
OH MAN.... I want to eat that right now.... PS: Feel free to post up the recipe right here http://www.motoringalliance.com/forums/forum378/ Welcome back TATTRAT
For my client this week we did some salmon with the potlatch seasoning blend they make. Very simple and easy.
^^^ I might need to try that... I grill a lot of salmon in the summer... Were you involved in the blendin or just the tastin?
From Birthday dinner leftovers: Prime Ribeye, Loaded Rosti Potato, Poached Egg, Horseradish Jalapeno Queso, Wilson Farms Canadian Bacon Money Shot of runny egg
That runny egg yolk looks a bit green on the black plate. With the canadian bacon, does that make it "green eggs and ham?" I'm here all week. Don't forget to tip your waitress. CD
Made birthday dinner this past Sunday: Sausage tortellini, vodka cream sauce, basil and pecorino and some garlic toast.
More pub grub made at home: Pulled Pork, Smoked Cheddar, Green Onion Quesadilla with "Carolina Ketchup"
Very nice... Tattrat... My wife and I have been enjoying a wonderful french triple cream brie "L'Exploratuer" on water crackers with a dollop of seedless raspberry preserves...
Ribeye, Asiago Blue Crab Cream Sauce, Poached Egg, Garlic Toast, Matchstick Potatoes, Green Onion, Shaved Asiago
Kroger had beef short ribs on sale, and I've never made them before -- actually never eaten them before. I did a slow braise in a Dutch oven, and they turned out amazing. Plus, my house smells great. CD .
Those are something that have been ALWAYS popular in Asian cuisine, and have blown up in the past 10 years or so in the states, SO GOOD, SO EASY, and it's kind of hard to screw them up. I remember when I use to get them for like $4 a lb, now, they are 3 times that...same with flank/skirt steak. Now days, they can be found everywhere from trendy restaurants to moms table. I've got a great Korean style beef short rib recipe I can pass along if you want.
I'd love to have the recipe. Send me a PM, or post it here. I have been wanting to do something with short ribs for a long time. I was in Kroger, where I always check out the "Manager's Specials," which is meat getting close to the sell-by date. These looked perfectly fresh, and I paid less than 8-bucks for four meaty short ribs. I couldn't pass it up. Now that I know how good they are, I plan to make them again. CD