Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Pablo]

Originally Posted by KCUnited

KC holiday care package arrived yesterday

Hrmm, I need to try that Cascone's italian dressing.

[cooper barrett]

that's a mixed bag....

[scho63]

Now that I'm back with a full kitchen and so much cookware, I've been cooking up a storm.

Two nights ago I went with (4) thin boneless porkchops fried on the stove and steamed baby bok choy.

Last night I did an appetizer of roasted rep peppers, smoked Tuscan salami, fresh buffalo mozzarella and cherub tomatoes. (Forgot to take photos)

I did a Chianti Classico wine.

For the main I did a salad of Spring Mix with added radishes, Steamfresh veggies of white and gold corn, asparagus and carrots plus the star of the show, a ribeye. Paid $9.85 for it at Walmart as they knock $5 off since it was nearing X date. Was about 1.4 pounds and 1 1/4" think

I cooked it in my cast iron Lodge pan that cost me like $19 at Target. Seared it on the stove for 3 minutes a side and then stuck it in a 500 degree oven for about another 12. When done in oven I put it back on the stove without turning on the burner and used the residual heat to baste it in butter, garlic, olive oil and black pepper mix.

Very happy and every piece was edible! Not a single tough piece of grizzle.

My only improvements would be adding a starch for dinner like a potato or noodles and maybe cook the steak 1-2 minutes less.

Photos

[srvy]

Originally Posted by scho63

Now that I'm back with a full kitchen and so much cookware, I've been cooking up a storm.

Two nights ago I went with (4) thin boneless porkchops fried on the stove and steamed baby bok choy.

Last night I did an appetizer of roasted rep peppers, smoked Tuscan salami, fresh buffalo mozzarella and cherub tomatoes. (Forgot to take photos)

I did a Chianti Classico wine.

For the main I did a salad of Spring Mix with added radishes, Steamfresh veggies of white and gold corn, asparagus and carrots plus the star of the show, a ribeye. Paid $9.85 for it at Walmart as they knock $5 off since it was nearing X date. Was about 1.4 pounds and 1 1/4" think

I cooked it in my cast iron Lodge pan that cost me like $19 at Target. Seared it on the stove for 3 minutes a side and then stuck it in a 500 degree oven for about another 12. When done in oven I put it back on the stove without turning on the burner and used the residual heat to baste it in butter, garlic, olive oil and black pepper mix.

Very happy and every piece was edible! Not a single tough piece of grizzle.

My only improvements would be adding a starch for dinner like a potato or noodles and maybe cook the steak 1-2 minutes less.

Photos

Looks tasty Sho. I've picked up KC Strips from wally world before and was pleasantly surprised.

I wonder if its still Argentine beef. I remember it was a controversy years ago that they imported beef from Argentina from 20/20 or some news program like that. The thing is Argentine beef had way stricter standards than USDA.

[HonestChieffan]

Chicken enchilladas

[Easy 6]

Tonight is Aldi brand southwestern egg rolls and a big fat salad, these little egg rolls man I'm tellin' ya they rock

They're not always available, but when they are I always grab two boxes

https://images.app.goo.gl/bLsEZr6dgxYaPYZw6

[cooper barrett]

Lunch

Pan fried, cherry smoked bone in ham sliders with habanero white cheddar and German style cole slaw.

pineapple/ banana /pear Icee/ smoothie with 2oz white rum

[Pablo]

Ham and beans to bring in the new year.




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[Baby Lee]

Originally Posted by Easy 6

Tonight is Aldi brand southwestern egg rolls and a big fat salad, these little egg rolls man I'm tellin' ya they rock

They're not always available, but when they are I always grab two boxes

https://images.app.goo.gl/bLsEZr6dgxYaPYZw6

I'd be willing to bet they sourced those from what used to be TGI Friday's appetizers in the 'regular' supermarket.

[diqlix]

We need to get back to cooking.

We order out literally every night of the month.

[scho63]

Originally Posted by Pablo

Ham and beans to bring in the new year.




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Looks so great as I sit here in 45-50 degrees in AZ. We are having a colder than normal winter here.

I'm inspired to make some soup this week.

[Easy 6]

Originally Posted by Baby Lee

I'd be willing to bet they sourced those from what used to be TGI Friday's appetizers in the 'regular' supermarket.

Yeah they're either A+ knockoffs, or ones TGIF no longer needed... they really are delicious with a little ranch dip

Still have an unopened box of 16 in the freezer

[Buehler445]

Originally Posted by Pablo

Ham and beans to bring in the new year.




Sent from my iPhone using Tapatalk

I cooked a ham yesterday and it was meh. I’m going to have to figure out what I’m doing wrong. I put pineapple juice and chunk pineapples in the bottom and toothpicked pineapple rings on it and put it in for 15/lb.

It was so meh I didn’t even keep the hock for ham and beans.

Blech.

[Megatron96]

Originally Posted by Buehler445

I cooked a ham yesterday and it was meh. I’m going to have to figure out what I’m doing wrong. I put pineapple juice and chunk pineapples in the bottom and toothpicked pineapple rings on it and put it in for 15/lb.

It was so meh I didn’t even keep the hock for ham and beans.

Blech.

How exactly did you cook it?

Actually, never mind.

Try sous vide, or simply using an oven bag to start.

Preheat your oven/grill/whatever after the ham takes its 'bath' (I usually use the oven, set at 450, or you can set for broil and just lower the height of the ham to about 3-4 inches below the heating element), and drop bagged ham into an ice bath for 20 minutes. Then remove from bag, put on baking pan (use a grid if you like) and season/prep ham as you described above. Pop in oven for about 15-20 minutes max. Brush with glaze about every 5-7 minutes.

Comes out super juicy, and glaze should be nice and crusty.

[BryanBusby]

Originally Posted by Buehler445

I cooked a ham yesterday and it was meh. I’m going to have to figure out what I’m doing wrong. I put pineapple juice and chunk pineapples in the bottom and toothpicked pineapple rings on it and put it in for 15/lb.

It was so meh I didn’t even keep the hock for ham and beans.

Blech.

I'm really just not much of a ham person.