What's for Dinner?
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For teasing me with those beautiful 'chokes,For @vinny , here is some artichoke porn!
The purple ones were huge and very meaty. (8" chef knife, corkscrew, and coffee cup for scale.) The green ones are normal size, maybe a bit small, but nice and tight. I have not had the green ones yet.
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Last night Mrs WM81 made baked Scallops scampi, long grain & wine rice, and a nice salad. The scallops are very garlicky.
Bad picture, but a tasty meal. Thick pork rib chops braised in milk (a la Marcella Hazen) with mushrooms; sauteed yellow squash with garlic; roasted broccoli with parm and balsamic vinegar; hitting all cylinders for @vinny as we enjoyed both roasted artichokes (the meaty purple ones) AND asparagus (sauteed with mushrooms, shallots, and sherry.
No pictures of tonight's dinner -- trout baked with a pesto glaze (gotta love 2 ingredient dishes), brown rice (no clue what she seasoned it with, but it was good), and broccoli.
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This is a favorite, and a bit of a classic. I came up with this about 12 years ago. An interesting take on shrimp cocktail.
Spicy, sweet, rich, and messy!
Spicy, sweet, rich, and messy!
grilled sausage kabobs with bell and red peppers on the patio tonight. Wine choices a 2014 meritage made by my friend David Williamson for me and a commercial red blend that re-carbonated in the bottle for Lori, she added a fresca that made an interesting wine cooler. Even the pros can lose control of their wines from time to time.
Accompanied by the famous smash burger... Looks innocent enough, no?
I'll do a play by play, shortly. Still recovering.
I'll do a play by play, shortly. Still recovering.
Like any good burger you have to start with bacon.
Mushrooms?
Yup!
Grilled buns?
Gotta.
The burger itself as a bacon double cheese from a smashed ball of ground? In my case bison.
You get serious searing fast and they stay moist, tender, and juicy.
Cheese!
Is it an option?
Melt
Stack!
I have bacon and mushroom in between my two patties. It is not for the feint of heart.
Topped with lettuce, onion, and tomato, it looks so inviting. Served with a side salad of fresh greens it was all I could do to finish this. It is rich and slightly over the top, but one of the best burgers you can make. BBQ makes a delicious smoky burger, but you can't match the juicy tenderness of these.
Not recommended for children under 12. If you are pregnant or breastfeeding, taking blood thinners or other heart medications, or if are over the age of 65 Consult your physician before use!
Mushrooms?
Yup!
Grilled buns?
Gotta.
The burger itself as a bacon double cheese from a smashed ball of ground? In my case bison.
You get serious searing fast and they stay moist, tender, and juicy.
Cheese!
Is it an option?
Melt
Stack!
I have bacon and mushroom in between my two patties. It is not for the feint of heart.
Topped with lettuce, onion, and tomato, it looks so inviting. Served with a side salad of fresh greens it was all I could do to finish this. It is rich and slightly over the top, but one of the best burgers you can make. BBQ makes a delicious smoky burger, but you can't match the juicy tenderness of these.
Not recommended for children under 12. If you are pregnant or breastfeeding, taking blood thinners or other heart medications, or if are over the age of 65 Consult your physician before use!
Looks good. I'm keeping an eye out for artichokes, but haven't seen any yet. I'm trying to get on board!
For @vinny , here is some artichoke porn!
The purple ones were huge and very meaty. (8" chef knife, corkscrew, and coffee cup for scale.) The green ones are normal size, maybe a bit small, but nice and tight. I have not had the green ones yet.
View attachment 86795
View attachment 86796
You've got my interest for sure. I am curious to see how long it is going to take me to get my hands on some of these beauties.
Well this didn't suck. Santa Maria Tri Tip, oven roasted fingerling taters and a simple salad.
Boatboy24
No longer a newbie, but still clueless.
Not much to look at, but it was quick (which we needed) and good (which we enjoyed). Store bought Greek turkey burgers w/ ho-made tzatziki and some grilled zukes marinated in store bought Greek dressing - served on a pita.
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Ty520
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Decided to try a spin on tandoori chicken. Marinated the whole bird, then applied with additional rub before smoking.
Served with saag paneer made with homemade paneer.
Have to admit I wouldn't do it this way again. Flavor didn't really penetrate despite 24 hours of marinating and because i left the skin on. But I think the smoking added a good extra layer of flavor. Would probably do skinless thighs next time.
Served with saag paneer made with homemade paneer.
Have to admit I wouldn't do it this way again. Flavor didn't really penetrate despite 24 hours of marinating and because i left the skin on. But I think the smoking added a good extra layer of flavor. Would probably do skinless thighs next time.
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