What's Cooking Tonight?

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ACP230

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I am in the midst of broiling ribeye steaks. (The grill is stored elsewhere).
Sides will be frozen corn with a red onion from the garden, a hot yellow pepper, and salsa. And homegrown tomatoes with pepper and olive oil dressing.

Protection? My S&W M38 (a former MI State Police gun) with the stainless cylinder.

No pics because even if I knew how half of the dinner is still in the works.
 
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I did a "steak house" roast. Had the butcher leave a little suet on. Coated the top with seasoned flour, roasted at 475 Deg. for 30 minuets to sear top, then lowered heat to 275 and two hours later it came out medium rare. Did an au jus with the pan drippings. Served with twice baked potatoes, green salad, and hot french bread.

We seldom eat like this anymore, but The Lovely and Charming is going to have dental surgery Tuesday so it will be a week or so of soft boiled eggs and oatmeal three times a day for both of us.
 
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Got some take-out from a family style restaurant...wife got fried chicken tenders and I got chicken fried steak. Sides were mashed potatoes and gravy, pinto beans, green beans, sweet corn, and corn bread. Sweet tea to drink. Finished with pineapple upside down cake for my wife and peach pie with ice cream for me.

Protection: none (I wish someone had protected me from eating so much...I feel bloated now!)

Pics: I don't have a wide angle lens, so no.
 
Crock pot pork roast with soytbean based marinade, onions, and "secret" seasoning. Served over rice with sweet corn and baby limas on the side. All washed down with a cheap Louisiana wine.
 
Chili con Carne, leftover from the batch I prepared for the weekend deer camp. It was good when freshly made late Thursday, better last night, and will probably be even better tonight. Like some cheeses, bourbons, etc., some foods improve with aging, my chili among them ...
 
Looks like a beefy kinda nite all around.. New York strips on the grill for us, side of broccoli and that's it for tonite, no taters, I ate way to much this weekend.. and on the side was my trusty PC 945-1... been hangin it on my side lately, feels pretty good. Nothing like hangin a 45acp on the side.
 
Ribeye steak on the grill with baked potato and salad and big glass of cold Pepsi to drink.
 
Dinner, defense, and a libation

Here was dinner last night. It was Salad, grilled chicken, cheddar cheese, sliced jalapenos, whole boiled eggs, and balsamic vinegar dressing. The defense is an early West German Sig Sauer P-220 .45 acp. Don't discount the ever-popular PBR.
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antelope steaks, deep fired with a batter of flour and pepper. Fried patatos, and bisquits.
 
Dang! I should've taken a pic...

Puttanesca. Quick and super tasty!

Lean way:
2-4 boneless, skinless, chicken breasts
2c grape tomatoes, halved
2c kalamatta olives, halved
1tsp garlic, finely chopped
A little chicken stock
FRESH Mozzarella, sliced, enough to cover each breast
Spices to taste
Fresh basil for garnish and topping

Brown chicken in skillet (iron is preferred)
Add everything else on the chicken flip
Cover each breast with mozzarella
Simmer to cut liquid content in half
Stick whole thing under a broiler to brown motzarella

Super Flavorful way:
Use thighs, two per breast from above.
Don't cover thighs with mozzarella, let the skin brown up under broiler
Add mozzarella with fresh basil at the end while serving
 
Saturday night, my wife's daughters fixed her a birthday dinner: For starters, a baked brie drizzled with honey, with red grapes and about a dozen heads of roasted garlic, with crackers. Then they brought out a huge platter of roasted vegetables: Carrots, parsnips, cebollinas (small white onions) small white potatoes, rutabagas, baby asparagus and fennel bulbs. Roast pork loin stuffed with olives and garlic, and polenta with cheese.

Tonight, we ate the leftovers.
 
Had some tenderloins from this guy.Dried cherry and horseradish sauce,rice pilaf,asparagus,Widmere Bros. Summer Citrus beer.

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Pork Loin with onions and peaches in a balsamic vinegar sauce.
Thin slice the pork and quick saute in olive oil and chile powder, I use Chipolte and Ancho. Remove and saute chopped onions in the drippings until softened. Throw in canned peaches, some balsamic vinegar, and a couple teaspoons of dark brown sugar. Put the pork back in and heat thru. Served over Gnocchi.
 
Just found this. Our main meal of the day on Sunday is always lunch as church activities in the evening really get in the way of a sit down dinner. So... we got home from Morning Worship and I started getting ready for the afternoon programs. And... my wonderful wife went to the kitchen and started cooking! Only one hour later... she served baked chicken, creamed corn and purple hull peas w/fresh sweet tea. Absolutely excellent! I never cease to be amazed at how she can take simple things like chicken... add a little olive oil, etc., some vegetables, etc. and make such wonderful meals!
 
We're having a Halloween Party Saturday. We're treating the locals (we've only been here 12 years) to a real Central California BBQ: Broiled (on oak coals) tri-tip with Suzy Q seasoning, good & chewy sourdough rolls, with garlic butter, refridgerator pickles (cucumbers & onions), pinquitoes topped with home-made salsa, green salad with Italian dressing, potato salad==all just like in Santa Maria! Drink of choice along with home-made ice cream dsandwiches. Followed by "Arsenic and Old Lace". Oh, and some "True Blood"=We're adding some red food coloring to lemonade and re-fill some water bottles and re-lable them as "True Blood".

Protection: Since I'm wearing my CAS outfit, it'll likely be a Schofield in a slim jim=Californio style, of course!
 
The Current Price of Chicken

How many of you have noticed the current upswing and the marked difference in the price of chicken. It is not the cheapest meat that you can eat anymore!

I am cooking whole chickens so that we can make chicken pies for our church's annual frozen food sale. They range from $1.79 per pound at Food Lion to $0.89 per pound at Sams Club (needless to say where I bought mine). Prices for pieces are even worse. I bought some split breasts to fry for my family a couple of weeks ago and the price was astronomical.

I told the ladies at the church that we should make venison pies because I have an abundance of the good stuff.

I just wonder what the prices are in your neck of the woods!
 
Coming in late on this one. Eckridge sausage, sliced thin, sauteed in the skillet. Several onions, also sliced thin, added to the sausage, minced garlic added and allowed to simmer.

Then fried several eggs over easy. I had a 24/7 Pinot Noir (from Germany), wife had a Coke from Mexico (she just loves them). A little Tony's Cajun seasoning and all is now right with the world.
 
My 8 and 9 year old daughters favorite. Brown some ground beef with garlic, salt, and peppper. Place ground beef in a baking dish, cover with frozen spinach (thawed and squeezed), cover that with mac and cheese and place in a 350 oven til mac and cheese oozed down through spinach and ground beef.
 
The pork from last night was very good. Tonight was just as good. I took the leftover pork and pulled it and soaked it in Sweet Baby Ray's BBQ sauce, warmed it in a skillet, and served it topped with homemade pickled Jalipenos on hamburger buns...and washed it down with some more cheap Louisiana wine.
 
I cooked a boiled dinner tonight corned beef ,cabage,carrots and potatoes . I alway's make extra for the day after so I can make grilled Rubens on rye with saurkraut swiss cheese and thousand iland dressing for lunch.
 
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