Foodies BS Thread.

It's hard to go wrong with good old chicken and peppers on the grill. Simple marinade, lots of vinegar, salt pepper, olive oil, dab of catsup, and

 

You can do the whole thing on the grill, but it has to be indirect heat, i.e. not directly over the coals or burners. Also, keep the temperature low, around 200 to 230 range. Depending on what your grill looks like, if you can place a foil pan under the roast and fill it with apple juice, the roast will stay moist due to the juice evaporating and steaming the roast. Alternatively you can put apple juice in a spray bottle and give the roast a spray every now-and-then to keep the surface moist. Use an thermometer in the thickest part of the meat, and remove it from the heat about 5 degrees before your target temp, typically 160 range. Wrap it in foil and it will continue to cook for about 10 minutes while the juices settle before you cut it.

Okay, I just realized the weekend is over, so I hope it worked out for you.

 

Simple roast tonight for dinner.

 

^^They all look good.....

 

Looks good!

 

Dinner tonight : pan roasted rib eye with madeira wine saucewith cannelini beans with escarole

 

Dessert last night Deep dish Apple Tarte Tatin






Plated

 

Looks great Tough! ^^^

 

Dinner tonight kind of a time line : meat sauce over spaghetti. Meat sauce was turkey,sausage,pancetta, tomato,onion and red wine.

Tomatoes and onions



tomato sauce with the browned meats


Last of the fresh herbs.. parsley



Plated




Fresh greens salad with pears,blue cheese and dried cranberries with honey balsamic dressing

 

Looks awesome!! ^^^

 

It was good and I am glad that I figured out how to send pics from this new phone.......

 

Looking good! ^^^

 

I could see a nice chicken salad out of that grilled chicken.....with all the freshest ingredients of course

 

dang LT that roast looks freakin delish!!!!!!!!!!!

 

Thanks brotha!! Super easy to cook. Roasted it at 300 for about an hour then finished it off on the grill for about 15-20 minutes.

 

So, I come strollin' in the door at 445PM, having just finished up a late-breaking ticket down at the airport...and I realize as I walk into the kitchen that I neglected to take anything out for dinner.

Having next to nothing for actual leftovers, I tore around the kitchen to see what was laying around.

OK, pasta is universal. Drop a big-ass pot of water and get it boiling.

What am I gonna do? I have nothing made ready for sauce...damnit, and not enough tomatoes on hand to make fresh, plus not enough time.

What's in the cupboard....jarred alfredo. Hrm. Not the best but at least its decent local made and not that cheezy-liquid-sodium variety.

What else do I have? Some fresh mushrooms...some garlic...hrmmm, what's that in the freezer? IQF frozen shrimp?

Now we're talking! Power-thaw a pound of shrimp (26-30 size) and trim the tails, devein if they aren't already, and cut up a bit. Rough chop the 'shrooms and garlic. Get some butter going over medium-high and start saute'in! Some salt, a lil pepper.

Toss in a tablespoon of lemon juice a minute before you're done for a bright splash of flavor.

What the hell is that up in the freezer? My wife bought frozen garlic bread? This would normally warrant a serious talking-to, but knowing her it was BOGO or something. Fine, grab two.

Keep the shrimp moving with the shrooms. Pull the spaghetti at al dente. Plate in a hurry.



Ta-da! 10 minute dinner!

(Only slightly embarrassed at using a jarred sauce. But lets be honest...some nights you're just in a damn hurry)

 

I love seeing all the different things you guys are cooking...inspires me at times and make me hungry as crap, working graveyards with nothing open. At least I can live vicariously through you guys. Keep up the great cooking!!

 

Nice little story there Xaks!! Plate looks great!! ^^^

 

yummm, I want some pasta!!! Looks great !