What's for dinner? Here's mine... (Part 2)
 

What you got?

Tonight, I'm taking the wife/MIL/SIL to a great little restaurant in the Gump. Chef there is awesome.

It's been a busy week, so I'm just doing roasted chicken thighs tonight and some corn on the cob. And we have a little cheesecake and fresh strawberries to round it out.

I won't have pictures yet. The way my new system is set up is not allowing me to get my phone pics onto my computer. I have to text them to my daughter and she sends to my email via her iphone. She's away! Rats! They will be posted as soon as I receive.

Tonight's going to be Boursin chicken and a new mixed grilled vegetables recipe.

Last night, a good friend and I cooked together out at his cabin:

BBQ Chicken, fresh tomatoes, fried okra, butterbean risotto with turnip greens. Damned fine eating.

:eek:



:D

Tonight we have strip steak, BBQ baked beans, french fried potatoes, corn on the cob (on the grill), garden salad, fresh halved strawberries and chocolate creme pie for dessert. Yum.

I'm having strip steak too, George.

And I love cats.

xoxo

Our wives were there.

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SIGN ME UP! :D

Hamburgers on the grill, crinkle fries, and Brussels sprouts a la NewChief.

You are a southern boy, alright!

allll right..... / Quagmire

managed to actually find a skirt steak at the sto' today. cumin, chili power and lime juice mirinade / rub.
soft corn tortillas and fresh pico. I ate way too much.

Is that a steak taco in simple man terms? Sounds good if so.

2 ballpark hotdogs, a heaping of Rays coney dog sauce, minced sweet onion and cheddar cheese on a short french roll with baked fries... sooo good, such a perfect weekend gnosh.

yep. if you ever find/see skirt steak, get it. It's way bette than flank. for whatever reason, the store I go to rarely ever has it and I usually have to go for the flank.

piping hot grill; 2-3 minutes per side. boom done.

Welp, waited too long to get chuckeye so ribeye it was. It was the best so far! Going 1.75 inches was a smart move I think. One steak fed two men and one young man so the $17 steak hurt a little less!!!

In the rosemary-flavored pan, edges seared...
http://img.tapatalk.com/d/14/08/04/epuhu3eb.jpg

Flipped...
http://img.tapatalk.com/d/14/08/04/aqe4ehy7.jpg

The always tasty pink middle..
http://img.tapatalk.com/d/14/08/04/ybyge7yp.jpg

The overall effort...
http://img.tapatalk.com/d/14/08/04/e2aze9as.jpg

nice.

I need a splatter screen, come to think of it.

Me too!

Well I'm not as fast as I once was, so dodging the scalding oil is more of a challenge then ever before! :D:D:D

I've got one, and I hardly ever remember to use it until it's too late.

Well the meat did taste better than the splash screen, but I did lick it!

ROFLLMAOROFLLMAOROFLLMAOROFLLMAOROFLLMAO

Dude. That's gross.

ROFL

I don't know what happened here when he took these pics. They're not usually this small. I suspect my daughter did something to them. It'll have to suffice for now because I to work out-of-town again for three days. I tried one by cropping up close but the plate was still small. You can barely see the gumbo and I worked all day making it starting with a homemade shrimp broth! :deevee:

So my wife's sister was in St. Louis and she had her bring back Emo's pizza, so we had that tonight. I mean does anyone else really think it's that good to have your sister drive back 5 hours with it?

my 7 year old found my old ***official kc chiefs cookbook*** it looks like it was printed in d. johnson's rookie year. i told the kiddo to pick out a recipe and we'd make it.
so i made an oven roasted beef brisket with red potatoes and baby carrots. it was actually pretty damn good.

p.s. and on a side note, when the hell did a hunk of brisket cost $25? good loaaaard, that's a lot of munnny.

Beef prices have went up atleast 30% across the country.

Sure have! Seafood ain't cheap either. Eat mor chikin. Oh wait that went up too! Rice and Beans then.

I bet the shrimp in your gumbo was a lot cheaper than I'd pay in illinois :)

Chickens up, but not as bad as beef and pork.

That looks ****ing incredible. You should give lessons to my parents friend (J/K). He's ruined about 3 Sunday BBQ/Steak cookouts at my folks house. My Mom is a great cook but a friend of hers insists that he cook lately. It sucks cause he's a nice guy but his BBQ tastes like ass I don't know what the **** he smokes it with. My parents don't like it either. I just grabbed a rib and hid it in one of the guest rooms, lmao. He really screws up steak too, I think I'm gonna pass on going there next week.

how does one make a frozen burger patty "pregrilled" essentially, taste good "cooked" on a stove oven lol

I can see this happening to me.

It was $18 a pound. And fresh from the Gulf. They had Key West shrimp too but it was too big. Those are pink when they're raw.

I try to stay away from farmed or anything from Asia or Pacific due to the nuclear waste still being dumped daily from that nuclear plant meltdown in Japan. Starfish are washing up dead on our western shores now. Also seals with tumors. I can imagine what's happening to all the fish. I got sick on Chilean langostinos a few weeks ago.

I even prefer not to use Gulf but my search was taking too long. Anyway, those have improved since the Gulf spill. For awhile those were coming out with no eyes and other deformities. I try to stay with North Atlantic fish. But it's hard down here. Publix sells mostly farmed seafood too.

I had to rely on blue crab from Mexico. I forget where the oysters were from. Those were the other two in the dish.

Larger photo coming but I may be gone by the time she sends it to me. I will get in close and crop. The gumbo came out great! Was a mutha' load of work though. All afternoon. I had no time left to make those beignets for dessert. So when I get back from this next trade show I'll make since I bought the ingredients.

Defrost it in this.

http://i.walmartimages.com/i/p/00/07...66_500X500.jpg

There's really not much magic to it. For me the key is a thick steak (1.75 inches in this case), the rosemary seasoned olive oil, dry-brining to rock salt (one hour per inch-thick of steak), using a HOT skillet.

* I wash-off the dry brine (just my preference)
* Pat the steak dry.
* Add a little Montreal steak seasoning
* Sear the edges all around
* Three minutes on each side
* Five-Six minutes in a 500-degree oven
* Let rest for five minutes.

It's really that easy... And far too many folks mistake a pink middle with being really rare. The 450-500 degree oven, post-pan sear, really does cook the meat but not turn it gray..

And there's this too, that stead fed two men and a 10-year-old young man. So, the 1.75 inches means the meat can be cooked properly, it doesn't mean portion control flies out the window.

Okay, Larger pics.

Seafood Gumbo with shrimp broth, shrimp, oysters and blue crab, okra. Served with brown Basmati rice, biscuit and green mixed salad with homemade orange-Dijon vinaigrette and Herbs de Provence for seasoning.

You took those pics from a drone right?

No my So took them with his phone camera. Why? That's my screened in patio and pool area. I live in Florida.

I was teasing you about the small pictures.

Oh! Well that went over my head. My daughter reduced the size to save on data for her iphone. I made her send one more larger. Cropped for a close-up version.

made this the other night. It's a 16 oz strip that got the salt/pepper/garlic powder rub treatment for a couple hours, sat out for 45 minutes, cooked over a hot grill, and then rested for about 10 minutes. It was perfectly done medium rare. Sides were a twice baked tater, bacon wrapped stuffed jalapeno (that was a bit too hot), and marinated and grilled zuchini and yellow squash. It was a perfect meal.

Also, I forgot to mention I did use some andouille sausage but only a half a cup.

Inmen, I am packing for a business trip. I will post the recipe when I return.

Rep!

I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.

Use the gumbo calculator that could come in handy for more gallons than pots. Also a Justin Wilson cookin Cajun video is in order.

<iframe width="420" height="315" src="//www.youtube.com/embed/eK4umRMJlrs" frameborder="0" allowfullscreen></iframe>

Here's the thing about Gumbo—it's not made any one way, not even in New Orleans. There's seafood, chicken and andouille sausage, or crawfish. You don't even have to use filé powder particularly if you use the okra. You also don't have to use okra. You can fine tune your gumbo to your preference. The key is making a good rich roux which can take up to an hour. There's Cajun gumbo, Creole gumbo, Nawlins etc. etc. etc. At least, this is what my New Orleans cookbooks says and I looked at various You Tube's and recipes. They all say the same and no recipe is exactly alike another's.

It's quite a bit of work. I took a whole afternoon and had no time left to even make cornbread so made some quick biscuits.

Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks.

The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there.

You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood.

Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.

You carnivores!!! I can tell y'all from or in the MidWest! That's okay his steak looked mighty good!

I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.

I got one more hour to get out of here for a long 2.5 hour drive. So I just had a salad, half a roast beef sandwich ( with tomato, lettuce, harvarti cheese, mayo and horseradish sauce) with some snap pea crisps and a handful of grapes with two Excedrins.

I sauteed up some zucchini, red pepper, onion and spinach 'cause they'd go bad while away. Left some for the SO for when he gets home tonight. Also left him a rotisserie chicken, lots of salad material, fruit, lots of Boar's Head rare roast beef and English white cheddar cheese. That should hold him over. I'll probably still find Lean Cuisine packages in the trash still when I get home. Still.

So easy prep tonight.

That makes it even more pathetic for him. :)

It's true. The darker it is, the richer and more flavorful, but the less thickening it can do.

http://allrecipes.com/howto/all-about-roux/

Please dont add the skrimps to gumbo until the last 5 minutes.

Does anybody have a spicy salsa recipe? Checked online but blah

It was a lot of work, it wasn't ready until 830. It turned out OK, the Chicken and Sausage were good but the roux was a bit overpowering. I did make it with Bacon grease so maybe next time I will use less or try a Bacon Grease/Olive Oil mix roux. The rest was good but next time I am adding more Tomatoes and Okra to the mix.

All the fresh ones I know about are basically tomato, jalapeno, cilantro in varying amounts.

I know it is crazy expensive, but I am in love with this shit.

http://ecx.images-amazon.com/images/...pL._SX466_.jpg

Link

Was that with a tick or tin roux?

Leftover Gumbo was damn near better then the fresh.

Oh yeah, all those flavors had time to marry even more overnight.

Justin Wilson always said if ya can wait 24 to 48 hours do it.

Justin Wilson always said if ya can wait 24 to 48 hours do it.

So 48 to 96?

It's true of a lot of soups and stews.

Does anyone have a baked chicken wings recipe they'd like to share?

No, cuz baked chicken wings suck

Chili and pastas, too.

I do agree.

We are just trying to eat more healthy.

Lame, I know.

Alton Brown steams then bakes his...

Well, he's an idiot

ROFL OK, then.

Seriously, the steaming does a little cooking, but significantly renders the skin down so when it's baked the skin gets crispy.

http://www.foodnetwork.com/recipes/a...gs-recipe.html

Gotta have crispy chicken skin.

If you could get your hands on 100 lbs of chicken skins and fry them up at fairs or something you'd be a millionaire

We had "pasta" night, which is a complete cluster**** for me as the chef.

One of my kids only likes pasta like rigatoni and rotini.
One of my kids only likes pasta like spaghetti, linguini, and angel hair.
My wife won't eat pasta at all.

So I cook up a massive sauce pan of "gravy" (garlic, onion, crushed red in olive oil then add quality canned tomatoes and cook down. Use the water from boiling pasta to thin as it thickens and tomatoes melt).

Kid #1 gets penne with the gravy and shaved parm
Kid #2 gets angel hair with gravy and shaved parm
Wife and I get quinoa with roasted zuchini out of the garden, topped with the gravy and no parm (we're watching lactose intake).

All were happy at the end of the night and cleanup was a bitch.

Geez. I think one kid would learn to like the other pasta.

Looks like you are eating a great meal in a nice enclosed lanai in FL :hmmm:

That guy was one funny SOB!!!:D

How can a kid not like pasta a certain shape of pasta but like others? There isn't a difference in the flavor just the shape......