What are you cooking right now?
- Thread starter Patrick
- Start date
rick81721
Lothar
CotC has been great down here this year.
iman29
Well-Known Member
Haven’t been here in a while. Weekend of grilling.
Saturday was sweet teriyaki marinated flank steak sliced paper thin. Tasted like candy.
Sunday was bacon wrapped chicken strips with a honey bourbon rub. So good bacon kept the chicken moist and prevented drying out.
Tonight is 48 hour Greek dressing marinated leg of lamb butterfly cut for grilling (otherwise it takes too long ). Pan grilling the fingerling potatoes too
Saturday was sweet teriyaki marinated flank steak sliced paper thin. Tasted like candy.
Sunday was bacon wrapped chicken strips with a honey bourbon rub. So good bacon kept the chicken moist and prevented drying out.
Tonight is 48 hour Greek dressing marinated leg of lamb butterfly cut for grilling (otherwise it takes too long ). Pan grilling the fingerling potatoes too
GTCHAMPION1
Well-Known Member
Ok.. thoughts anyone??? ¿🤔? Medium, or medium rare... The after and before lol
GTCHAMPION1
Well-Known Member
Thank you, came out fantastic, since I'm healthier now and got to loose some weight, I decided to have something not well done, but I think I got attached to the well done taste 😳
Tonight was quiches-
Sautéed kale, shallots and garlic, with a mix of Swiss and gruyere
Tesla kale from a local farm.
Hands down the best local produce we’ve gotten, and that’s saying something.
Prepped the greens last night (cast iron in the back is chorizo for rice and beans lunch).
Tried a new base recipe- glad I bought a 2 pack of pie crusts, no effing way the recipe would fit into one shell.
Fought the primal instinct to add bacon or similar, it would have been a great addition, but it wasn’t missed.
We have a new rotational.
Coming soon: some great red sauces.
A local farm has grown San Marzanos, but sadly bad crops the past two years.
They have a good crop of another plum coming through this year, so I’m looking forward to it.
Maybe this weekend if we’re lucky.
Sautéed kale, shallots and garlic, with a mix of Swiss and gruyere
Tesla kale from a local farm.
Hands down the best local produce we’ve gotten, and that’s saying something.
Prepped the greens last night (cast iron in the back is chorizo for rice and beans lunch).
Tried a new base recipe- glad I bought a 2 pack of pie crusts, no effing way the recipe would fit into one shell.
Fought the primal instinct to add bacon or similar, it would have been a great addition, but it wasn’t missed.
We have a new rotational.
Coming soon: some great red sauces.
A local farm has grown San Marzanos, but sadly bad crops the past two years.
They have a good crop of another plum coming through this year, so I’m looking forward to it.
Maybe this weekend if we’re lucky.
Looks really good!
ekuhn
Well-Known Member
Grilled some Ribeyes and corn. Tried a different technique on both.
Butter Soy Sauce and Garlic - melt down and baste the steak while constantly turning. Unbelievably delicious and super juicy!
Corn - microwaved in saran for 6 minutes got it 90% cooked, then charred it out on the grill for some color. Almost street cornish. Again, really good.
Butter Soy Sauce and Garlic - melt down and baste the steak while constantly turning. Unbelievably delicious and super juicy!
Corn - microwaved in saran for 6 minutes got it 90% cooked, then charred it out on the grill for some color. Almost street cornish. Again, really good.
JDurk
Well-Known Member
Does this still apply to the thread if nothing was cooked? Dinner from last night.
Sunday fresh caught yellowfin in the Baltimore (edit) Canyon from my brother. Ahi bowls with avocado, riced cauliflower, cucumber, green onion and romaine. Marinade of soy sauce and sesame oil.
Sunday fresh caught yellowfin in the Baltimore (edit) Canyon from my brother. Ahi bowls with avocado, riced cauliflower, cucumber, green onion and romaine. Marinade of soy sauce and sesame oil.
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As promised in my last post, Simply Red sauce with some Tesla plums.
@MrsManic nailed this- no need to complicate things with fresh ingredients.
Even if we’re not making sauces, each weekend will involve prepping and freezing some of these bad boys.
So good.
Then inspired to make a proper egg sammie when some Portuguese rolls showed up on the counter.
Yum.
Tonight was some coho salmon, and Tesla corn, green beans and cherry toms.
Love the local taste of summer.
@MrsManic nailed this- no need to complicate things with fresh ingredients.
Even if we’re not making sauces, each weekend will involve prepping and freezing some of these bad boys.
So good.
Then inspired to make a proper egg sammie when some Portuguese rolls showed up on the counter.
Yum.
Tonight was some coho salmon, and Tesla corn, green beans and cherry toms.
Love the local taste of summer.