What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
Teriyaki night with fried rice:
I happened to have everything I needed for this recipe from Marcella Hazen (see last picture for recipe). So we enjoyed shrimp in a cream/white wine sauce with garlic, EVOO, and tomato paste; green beans with tarragon; and leftover mustard greens with onions and garlic.
I use only this type:
It is not the "organic" label but it is produced in Italy using only Italian grown olives, which are my preference. I pay particular attention to the country of origin of the olives and I avoid any oil that lists countries like Tunisia, Portugal, Spain, Greece, etc. It costs a little more than the "organic" bottle but for me it is worth it.
It is not the "organic" label but it is produced in Italy using only Italian grown olives, which are my preference. I pay particular attention to the country of origin of the olives and I avoid any oil that lists countries like Tunisia, Portugal, Spain, Greece, etc. It costs a little more than the "organic" bottle but for me it is worth it.
Here's a link to Consumer Reports ranking of olive oils:
https://advocacy.consumerreports.org/wp-content/uploads/2018/06/CR_OLIVEOIL_092K4-1-1.pdf
And here's a link to the North American Olive Oil list of certified olive oils:
NAOOA Certified Quality Seal Program
https://advocacy.consumerreports.org/wp-content/uploads/2018/06/CR_OLIVEOIL_092K4-1-1.pdf
And here's a link to the North American Olive Oil list of certified olive oils:
NAOOA Certified Quality Seal Program
Here's the one I bought at Costco:
https://www.costco.com/kirkland-signature-organic-extra-virgin-olive-oil,-2-l.product.100334841.html
https://www.costco.com/kirkland-signature-organic-extra-virgin-olive-oil,-2-l.product.100334841.html
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Boatboy24
No longer a newbie, but still clueless.
Follow up on my 24hr sous vide eye of round. It was really good - the non steak lovers said it was great. For me, a little dry - could've used some more moisture. But it was incredibly tender and tasty. Served with a Caesar salad and the rice recipe I'll link to below. I didn't follow the recipe exactly - avoided the 'condensed' soup mixes. Instead, I put 32oz of beef stock on the stove and reduced it to 20oz. Separately, I made some caramelized onions. Put those in the pan with the rice and butter and to make up for not using the condensed junk, added some salt and pepper. I think I'll work on the time/temp with this recipe to get a more moist end product, but can't complain with today's results.
https://12tomatoes.com/stick-of-but...EIWQ8GAFs0FugSBqGQLQdUOl4D3Fp8jE5TMs7iH296sa0
https://12tomatoes.com/stick-of-but...EIWQ8GAFs0FugSBqGQLQdUOl4D3Fp8jE5TMs7iH296sa0
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40 degree day here yesterday, so fired up the grill for some drums for dinner and snacks.
Last Thursday's dinner:
Recent article on Top Rated EVOO's
https://nymag.com/strategist/article/best-olive-oils-according-to-chefs.html
https://nymag.com/strategist/article/best-olive-oils-according-to-chefs.html
That solves it!!! I'm gonna take my stimulus check and head to the grocery store and pick up 84 different brands of olive oil so I can be sure I have the right one for every food and every occasion.
The one from Costco is on the list, and that's all I'm going to say..lol
Good deal!
I was at least happy to see my Partanna get an honorable mention.
Unfortunately, I don't think I have ever even seen most of those choices! Maybe 3 of them?
Bread Thread or What's for Dinner? I cooked a 9lb. pork butt all day, cut a chunk off, shredded and mixed with a little green chili sauce for making indian fry bread tacos. Forgot to take pics once I piled up the Frybread with beans, pork, lettuce, tomatoes, cheese, olives, salsa and sour cream BUT, I did get a pic of the fry bread before and after frying. Used the Bluebird flour recipe, really simple and quick. Made up the dough a few hours ahead of time then fried just before serving.
Steamed artichokes (served with lemon/butter dipping sauce); spicy mukimame beans; and ho-made Hamburger Helper! Simple, but comforting.
Everything you ever wanted to know (and a lot more!) about Denver steak:
Denver Steak: Buying, Cooking, and Recipes
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