What's For Dinner Tonight?
- Thread starter javelinadave
- Start date
Try them with that balsamic glaze on top of a smear of goat cheese with some crushed pistachios.
hillstrubl
Founding Member
Ha, its easier than you think if you have a griddle.
I've been cooking all kinds of things, more than I've ever cooked.
San Antonio-style enchiladas
Smoked brisket and Sea Island red peas on top of Anson Mills grits
Creole shrimp on top of cheese grits
Nixtamal masa and homemade tortillas
GF pizza on the baking steel
Lattes every morning on my espresso machine in the garage
San Antonio-style enchiladas
Smoked brisket and Sea Island red peas on top of Anson Mills grits
Creole shrimp on top of cheese grits
Nixtamal masa and homemade tortillas
GF pizza on the baking steel
Lattes every morning on my espresso machine in the garage
Attachments
Your espresso machine is the bomb! #wantonejustlikeit
Z.G
Well-known member
Just read this - as I live in W. PA. our streams have Brook, Brown, and Rainbow. Brook being our native. Opening day was 1 week early to avoid packing up in favorite spots and not announced which for the locals was great. So fish were good.
Brook.
Our native is brookie as well. I typically only fish C&R, but any time Im camping I'm usually cooking brookies over a campfire, hard to beat.
hillstrubl
Founding Member
Kids wanted tenders. They turned out great.
1) chicken tenders, rinsed and dried
2) dip in flour (with a little bit of corn starch in it)
3) dip in egg
4) drip in panko that has garlic powder, onion powder, salt and black pepper added
5) get 3" of soy/peanut/Canola oil up to ~345-355°F in a stock pot
6) fry (turning once) until floating and that color brown
as soon as they're out sprinkle some salt on them, allow them to sit for ~5 min on a rack of some kind
1) chicken tenders, rinsed and dried
2) dip in flour (with a little bit of corn starch in it)
3) dip in egg
4) drip in panko that has garlic powder, onion powder, salt and black pepper added
5) get 3" of soy/peanut/Canola oil up to ~345-355°F in a stock pot
6) fry (turning once) until floating and that color brown
as soon as they're out sprinkle some salt on them, allow them to sit for ~5 min on a rack of some kind
hillstrubl
Founding Member
Beer counts right? Finally got my kegerator conversion parts for the garage fridge.
Eggs in purgatory for lunch today.
I've also been making a lot of big salads with our produce boxes.
I've also been making a lot of big salads with our produce boxes.
Those eggs look like shakshuka to me.
Totally different flavour than shakshuka, which I also make a lot. For shakshuka I usually used canned tomatoes, garlic, onion, cumin, and smoked paprika with feta on top. This is just garlic and cherry tomatoes which are a lot sweeter. Definitely give it a try. https://www.bonappetit.com/recipe/eggs-in-purgatory
mgreenspan
Founding Member
Holy snizzles that looks good!
It really is! The only reason we made it was because we did a Costco order with cherry tomatoes and tomatoes on the vine. They were out of tomatoes on the vine and replaced them with more cherry tomatoes. We had like 10 lbs
Haven't started cooking yet, but I was feeling a Manhattan tonight.
Big Mac Salad
Everything but the bun
Everything but the bun
