rps Posted May 9, 2015 Posted May 9, 2015 Wonder Bread toast I presume. Man, that looks really good! Toast points are good. Al dente angel hair is my preference. Parmesan curls to finish?
Jeff Tief Posted May 9, 2015 Posted May 9, 2015 I'm to the point where I check out the what's cooking segment before the fishing reports and stories! rps, BilletHead and ness 3
rps Posted May 9, 2015 Posted May 9, 2015 Good grief, I don't care what you say we have some good chiefs on here. Like I said before I put on a couple of pounds each time I look here. Good going you all! My installment for the day is kind of based on this. http://chiwulff.com/2015/05/08/chi-wulffs-friday-feast-8-may-cinco-de-mayo-carne-adobada/ We did not have the exact ingredients so we winged it used some of the peppers from the garden last year I smoked and froze plus a can of chipotle peppers in adobo sauce. This was the only deviation from the marinade called for. So here it is ready to blend, DSC_0012.JPG For meat we choose a deer roast. Sliced it in half to thin it up, DSC_0013.JPG Then it was all in the bag and to the fridge to get happy, DSC_0020.JPG While this was going on it was yard work. When finished with that task took the bag out to come to room temp. Grill fired up and the meat slapped on, (choose the gas grill today) DSC_0021.JPG Flipped, DSC_0022.JPG Did this quick to make a medium rare sear. Let it rest and sliced it up, DSC_0023.JPG Laid out an 8" tortilla and began to layer a Lettuce leaf from the garden, cheese, onion, the meat and some fire roasted salsa from the garden made from last season, DSC_0024.JPG Did a toast today for our friend Wayne and began to pig out on two of these. Did a third without the tortilla just a wrap of lettuce leaf. Friends this is a keeper! BilletHead Bravo. Everyone wants this food, but most do not know how to find it. BilletHead 1
ness Posted May 10, 2015 Author Posted May 10, 2015 Toast points are good. Al dente angel hair is my preference. Parmesan curls to finish? No cheese on this. The scallops and sherry make for a slightly sweet, creamy sauce that I love just the way it is. I forgot to mention, there's a dash of cayenne in there too John
ness Posted May 10, 2015 Author Posted May 10, 2015 BilletHead, that looks outstanding. I'm glad you posted it, because I love those flavors. Need to give that one a try. I clipped that recipe and saved it. John
rps Posted May 10, 2015 Posted May 10, 2015 Last night was simple Saturday night. I threw together a meat sauce for penne. Meanwhile, I brined some ribs. This morning I rubbed them and put them in my silver bullet. While I was at it, I also put in a rubbed 2 pound boneless pork sirloin roast. I used a different rub for it because it is destined for Bahn Mi sandwiches. Chief Grey Bear and BilletHead 2
Chief Grey Bear Posted May 10, 2015 Posted May 10, 2015 Nothing fancy for sure. Just some good ol' tater chips. Turned sideways. Thanks iPhone! ness, BilletHead and rps 3 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
ness Posted May 11, 2015 Author Posted May 11, 2015 Tilapia with a lemon caper sauce; risotto with peas. rps -- used your recommended easy method! John
rps Posted May 11, 2015 Posted May 11, 2015 Tilapia with a lemon caper sauce; risotto with peas. rps -- used your recommended easy method! I hope you liked it.
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