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For new years eve, it was piggy-back lobster tail grilled on a maple plank, with king crab legs grilled on the tier just above. On the side, I sauteed some onion and garlic in olive oil, added a healthy handful of green and purple basil from my aerogarden, along with some parsley. Added that to a some linguine, threw some crushed pine nuts and grated parmesan on top when it was complete, and that was the rest of the meal... :)

Oh yes, a light Spanish white wine from the Rueda region complimented the dinner.

One of my better, thats for sure...;)
 
My child is here for the weekend...she is currently dining on a BBQ Pork Chop (sweet baby rays ), buttered noodles, and a healthy romaine salad with balsamic vinagrette...:)

She's happy... :)
 
vampz26 said:
My child is here for the weekend...she is currently dining on a BBQ Pork Chop (sweet baby rays ), buttered noodles, and a healthy romaine salad with balsamic vinagrette...:)

She's happy... :)
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That sounds pretty good! I was torn between doing bbq chicken, or pork chops tonight. I went with the chicken and baked beans. My wife made pot. Salad. She makes it really good:) I am full now
 
I was really good...my daughter just turned 8 and i usually let her pick the meat, the side,and the veggie. She makes good choices.

Tonight is NY Strip steak marinated in teriyaki, grilled as usual. Baked potato, and the rest of the salad from last night...:)

And a nice tall glass of milk to finish it off...;)
 
Pan Seared Rib Eye

It's been cold as hell here in Cleveland, Ohio. Temps got down to -30ºF with wind chill today. Going outside to grill and smoke has been rather limited lately.

With that said, for dinner I had the taste for steak. A Boneless Rib Eye to be exact.

I needed to come up with a way to cook this with the preference of not having to battle the outdoor elements. My solution....

  • I started by heating up my cast iron skillet to 500ºF.
  • Let the steak sit out to room temperature.
  • Lightly oiled and seasoned both sides of the meat with Kosher salt and freshly ground black pepper.
  • When oven reached temperature, remove pan and place on range over high heat.
  • Place steak on dry, hot pan. Cook for 30 seconds on each side.
  • Then take the pan with the steak and put it back in the oven, cooking the steak for 2 minutes on each side.
  • Remove the steak from the pan and let sit for 2 minutes for juices to redistribute.
This was the first time I did a steak indoors and not on a grill. Surprisingly, it came out pretty damn good too. A perfect medium rare temperature, very moist and the wonderfully simple salt & pepper flavors throughout the rib eye. Great summer steak on a cold winter night.
 
We have cooked Rib-Eyes and Porterhouse's in the oven for awhile... set oven to broil and turn over once after adding BBQ sauce if desired... (in a cookie pan with foil)
My supper last night -- Bacon sandwich on Wheat bread with cheese and sliced jalapenos... and tortilla chips with Herdez Salsa Casera -- Hot...
 
dfergie said:
We have cooked Rib-Eyes and Porterhouse's in the oven for awhile... set oven to broil and turn over once after adding BBQ sauce if desired... (in a cookie pan with foil)
My supper last night -- Bacon sandwich on Wheat bread with cheese and sliced jalapenos... and tortilla chips with Herdez Salsa Casera -- Hot...
Click to expand...

BBQ Sauce on Steak!?!?! :eek::eek::eek: Thats the first I've heard of that :)
 
dfergie said:
We have cooked Rib-Eyes and Porterhouse's in the oven for awhile... set oven to broil and turn over once after adding BBQ sauce if desired... (in a cookie pan with foil)
My supper last night -- Bacon sandwich on Wheat bread with cheese and sliced jalapenos... and tortilla chips with Herdez Salsa Casera -- Hot...
Click to expand...

I've got a chuck roast braising at the moment in marinara and red wine...browned it on both sides in olive oil, garlic, and herbs before transfering it to the slowcooker. Its got about two more hours in there. My daughter thinks the gravy will go well over some fettucine. I think she may be right...;)
 
I am thinking an oven roasted turkey breast tonight. Maybe some brocoli with melted cheese sauce, not sure what to add with it. Ideas?
 
Pan Seared Pork Tenderloin Wrapped in Bacon

  • Rub tenderloins down with a paste made of olive oil, fresh rosemary, thyme, minced garlic, salt and pepper.
  • Wrap bacon slices around pork. (If I had to do again, I would've used cooking string to secure the bacon better).
  • Sear the bacon wrapped pork tenderloin on the stovetop on both sides.
  • Transfer to the oven and cook until done. (Typically when it reaches and internal temperture of 150°F, it should be ready to pull).
  • As always, let meat rest a few minutes before slicing.
 

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Chicken Penne

  • Ingredients include: grilled chicken julianed, diced tomatoes, sliced mushrooms, fresh garlic, scallions, Parmesan, heavy whipping cream, penne pasta, salt & pepper.
  • Pound out a few boneless chicken breasts and grill. Once done, set aside and rest. Cut julianne style once cooled.
  • Start penne pasta and cook until al dente.
  • Saute the minced garlic, chicken, mushrooms and season.
  • Add heavy whipping cream and Parmesan and let reduce.
  • Add tomatoes and scallions.
  • Once sauce is good consistency and reduced, toss pasta with the mixture and serve.
  • For garnish, add fresh parsley (not shown in pic).
  • Bruscetta is usually a good side for this dish to mop up all the wonderful sauce.
Final Thoughts: This dish is a hit. We used to serve this at the Italian restaurant I worked at. I didn't have the right tomatoes, mushrooms or parsley, so it probably doesn't look as pretty as it should. It still tasted great though.
 

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Brisket with Carrots and Onions

Ingredients

  • 4-6 pound beef brisket
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced garlic (4 cloves)
  • 2 teaspoons dried oregano leaves
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 8 stalks celery, cut into 2-inch chunks
  • 6 yellow onions, peeled and sliced
  • 6 fresh or dried bay leaves
  • 1 (46-ounce) can tomato juice

Directions

Preheat the oven to 350 degrees F.

Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

To serve, slice the meat across the grain. Serve with the vegetables.
 

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