Boatboy24
No longer a newbie, but still clueless.
Sadly, frozen pizza tonight. And not even the 'gourmet frozen pizza' that WineXpert recommends. 
What's for Dinner?
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Jim, how quickly you have fallen.............
Boatboy24
No longer a newbie, but still clueless.
Date night for the Mrs birthday. I had a cream of crab soup, followed by a pear and arugula salad topped with grilled salmon. Went well with a couple glasses of Columbia Valley Riesling.
I was painting ALL DAMN DAY. When I got completely sick of it, I was surprised to learn that it was already 5:30. Yikes, better get the grill started for the steak -- what else are we going to have, honey?
We wound up with grilled eggplant and tabbouleh, plus the steak. It turned out fabulous. The steak, the details of which I have not revealed yet, was a grass-fed porterhouse. I grilled it on a super-hot charcoal grill for 3 mins one side/2 mins other side, with just Montreal steak seasoning. It came out perfectly rare/med. rare, and the seasoning was delish. This was the first steak we had from a local grass-fed farm, and it was awesome. You could almost cut it with a fork. (I tried: Not quite!) Two big thumbs up!
We wound up with grilled eggplant and tabbouleh, plus the steak. It turned out fabulous. The steak, the details of which I have not revealed yet, was a grass-fed porterhouse. I grilled it on a super-hot charcoal grill for 3 mins one side/2 mins other side, with just Montreal steak seasoning. It came out perfectly rare/med. rare, and the seasoning was delish. This was the first steak we had from a local grass-fed farm, and it was awesome. You could almost cut it with a fork. (I tried: Not quite!) Two big thumbs up!
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Boatboy24
No longer a newbie, but still clueless.
You'll pay for those footprints, bird!!
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I tink dat de boid needs some cement shoes.....
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Why did the chicken cross the porch.
roger80465
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Ahh, but think of the story that goes with it.
Looking good Tony! I hope the Amarone is flowing fast and free all around you!
Boatboy24
No longer a newbie, but still clueless.
Flat Iron steak rubbed with Dizzy Pig's "Cow Lick" rub. Mac&Cheese and steamed broc on the side.
Cooked to perfection! (As usual!)
It's Fryday, it's pizza night. Had made some fettuccine with portabella mushroom sauce on Wednesday, and every meal since then, including Thursday breakfast featured the pasta. So I needed some protein.
Bought 7 lbs of 80/20 chuck at the local Giant for a meatloaf I plan to make Sunday so I can use the oven to warm the house up. Supposed to be raining and dreary here all weekend.
Grabbed 3/4 lb, cooked down with some red onion, mushroom pieces, salt, pepper, red pepper flakes, fresh oregano, basil and some minced garlic. Figured I'd try my hand at a deep dish Chicago type pie. Had made the dough this morning, taken it out when I arrived home and punched down and allowed to reach room temperature. Oiled the pan up with some EVOO and layed the crust in. Added 1 1/2 lbs of "pizza" cheese (mozzarella, smoked provolone, etc), put the beef topping on and covered with some store bought sauce. Added some garlic on top. Put in a 475*F oven with the convection feature turned on and let cook for 30 minutes. House smelled good. Tasted even better. Crust turned out crispy and light and the pie was overall much thinner than I expected. Next time I'll add another 1 lb of cheese and some pepperoni.
Bought 7 lbs of 80/20 chuck at the local Giant for a meatloaf I plan to make Sunday so I can use the oven to warm the house up. Supposed to be raining and dreary here all weekend.
Grabbed 3/4 lb, cooked down with some red onion, mushroom pieces, salt, pepper, red pepper flakes, fresh oregano, basil and some minced garlic. Figured I'd try my hand at a deep dish Chicago type pie. Had made the dough this morning, taken it out when I arrived home and punched down and allowed to reach room temperature. Oiled the pan up with some EVOO and layed the crust in. Added 1 1/2 lbs of "pizza" cheese (mozzarella, smoked provolone, etc), put the beef topping on and covered with some store bought sauce. Added some garlic on top. Put in a 475*F oven with the convection feature turned on and let cook for 30 minutes. House smelled good. Tasted even better. Crust turned out crispy and light and the pie was overall much thinner than I expected. Next time I'll add another 1 lb of cheese and some pepperoni.
Boatboy24
No longer a newbie, but still clueless.
That looks awesome, Craig.
We were at a PTA event at the kids' school. They served Pappa John's.
We were at a PTA event at the kids' school. They served Pappa John's.
I still like the looks of your Iron steak you had the other night. I could see cutting up any leftovers (it there were any) and adding them to the mix.
Last nights dinner. Found 3 packs of boneless beef short ribs on quick sale as they were one day away from the sell by date. Snagged 3 packs for ~$3 each. Marinated them in Korean BBQ marinade for 24hr and grilled them last night. SWMBO has subscribed to an Organic farm in ABQ that delivers a harvest box each week full of fresh organic veggies so I cooked up a big pan of new potatoes, oinons, bell peppers, garlic. cooked them on the stove top with some coconut oil. That stuff is fantastic to use in a cast iron pan, NOTHING sticks and makes cleanup a breeze.
Turned out great and paired VERY well with a bottle of 2013 Les Trouve's GSM (Avennia). Really a nice paring.
Turned out great and paired VERY well with a bottle of 2013 Les Trouve's GSM (Avennia). Really a nice paring.
Smoked Chicken on the weber bullet. Rubbed in Essence, pecan chips for flavor. Served with mixed veges and wifemade mac and cheese, NY sharp cheddar.
Cascade pale ale to wash it all down.
Cascade pale ale to wash it all down.
That definitely looks good enough the eat! Nice job! 
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