What's for Dinner?

[Boatboy24]

Jim, you got to post that recipe. Looks fantastic. G

http://www.primalgrill.org/recipe_details.asp?RecipeID=149&EpisodeID=37

Here you go. I use Nando's peri peri sauce that I can get at my grocery. I've read that other hot sauces work well too. I'm excited in that there is a Nando's restaurant opening soon about three miles from my house.

Jim, did you use thighs for the peri peri? That's what it appears to be. I use the breast. Are the peppers hot, mild or sweet? Is that parsley in the rice?

Yes, those are thighs. Not pictured were some boneless, skinless breasts I made for my wife. It works well with them too, but I marinade for a shorter time. The peppers are sweet - a nice contrast to the spicy, savory chicken. I just give them a little olive oil, salt and pepper and throw them into a grill pan for a few minutes. In the rice is some chopped cilantro, which is also in the marinade and glaze. Parsley would work as well.

 

[Julie]

Morning James, actually I enjoy Jambalaya and have read up on it. It was originally from the Carribeans. There is three different types of Jambalaya - Creole, Cajun and white. White being the less common. I guess it is the Creole that uses the shrimp. Until now I really didn't pay too much attention to Creole and Cajun being different, I thought it was just one used tomatoes that the other did not.

 

[Runningwolf]

I also love jambalaya. Seems like I have to really read the menu though when I buy it out as every restaurant makes it different. Plus some use rice and others macaroni. Which do you use James. I thought it always had shrimp and sausage also.

 

[jamesngalveston]

we have two kinds of jambalaya at home...that is made in the home not a restaurant..there is the red with tomato paste,sauce,chopped tomatoes, and the brown which has no tomatoes, both using the holey trinity.
restaurants put anything in it from turtle to shrimp to crawfish.
it was a peasant food, brought over from the caribean but in la, the cajun (tasso) the german (sausage) and the american (chicken) all had there influenze.
I have never used noodles are pasta...only long grain rice, short grain is to gummy.
If you like jambalaya you should try Fish Couvillion

 

[jamesngalveston]

jambalaya....anyone want the recipe just pm me.

 

[Runningwolf]

Dang that looks good.

 

[Julie]

James, does that have tomato sauce in it? I thought Cajun Jambalaya does not use any type of tomatoes?

 

[sour_grapes]

Tonight we made Coq au Vin Bianco. Very scrumptious.

 

[vernsgal]

plain old chilli and buns here tonight.

 

[jamesngalveston]

cajun jambalaya is a brown in color using no tomatoes
creole jambalaya is red in color , normally.

and i guess the creole is red becuase they could get the tomatoes easily, where as the cajun sold theres not using...not real sure.
a creole can feed 1 family with 3 chickens
a cajun can feed 3 families with 1 chicken.
same as in gumbos.....creole is a red gumbo, a cajun is brown gumbo.
not real sure why..

i will have to ask about that...

 

[RegionRat]

Got the smoker out for a friend's birthday party. Did 30# of pork.

I heard the words 'food porn,' used, lol.





RR

 

[GreginND]

OMG, you guys are killing me with the Jambalaya and the pork butt. The bark on that pork!!! Lovely!

 

[Runningwolf]

I agree this all sounds great. So Greg you can stomach good 'ol American food also? LOL

 

[Boatboy24]

Got the smoker out for a friend's birthday party. Did 30# of pork.

I heard the words 'food porn,' used, lol.

View attachment 12305

View attachment 12306

RR

Nice butt! Am I allowed to say that here?

Tonight we did slow cooker pulled chicken chipotle tacos.

 

[sour_grapes]

Went back to the well -- Hanger steak with chimichurri sauce, roast potatoes, and broccoli with garlic/oil/chx broth.

 

[jamesngalveston]

pepperjack meatloaf, hashbrowns, and some steamed asparagus....
its a light night.

 

[cmason1957]

Homemade (is there any other kind) Chili. I am a with beans kind of guy and use both red kidney and black beans. Mild on the spice to keep the wife happy.

 

[jamesngalveston]

nothing better then homemade chili. loaded with cheese, and chopped onions and bunch of crackers....dang it man...i may make some tomorrow

 

[cmason1957]

nothing better then homemade chili. loaded with cheese, and chopped onions and bunch of crackers....dang it man...i may make some tomorrow

That is how it is eaten around here and for me a splash or three of Tabasco.

 

[ibglowin]

Hadn't had a Pork Chop in a year. Picked up some nice thick cut pork tenderloin. Did a redo on the Chanterelle Mushrooms with Shallots sautéed in butter and fresh green beans from Thanksgiving. Used the same pan drippings and tossed in the 1.5" thick tenderloins into the SS pan. Pan seared them for 10-15 minutes then into the oven they went to finish off at 350. Then pulled the tenderloins off after 20 min to rest and added some of my last bottle of CC Showcase Chateau du Pays that is now almost 4 years old!

Who ever says kit wines don't age well is full of Cr@p! This wine was amazing.

Only used about a cup to deglaze the pan drippings then concentrated them into a nice demi-glaze to drip on top of the tenderloins and the smashed taters!

Oh yea, this was a to die for meal and its only Wednesday night!