What's Cooking?

[Johnsfolly]

Friday night's dinner was tribute to the Eagles super bowl win - cheesesteak! We thawed out a couple of BilletHead prime rib - aka Canada goose breasts ! I sliced the goose as thin as I could and seasoned each layer of meat with pepper, garlic powder, and Galena Street rib and chicken rub.

I got the Galena street rub as a gift and just now realized that it is Penzy's spices.

Minced garlic and sliced onions and green peppers.

I heated a couple of tablespoons of goose fat (also from BH) in a non-stick skillet on medium high heat and cooked the meat. I removed the meat with a slotted spoon to a plate, drained off most of the liquid, added the onions, peppers, and garlic. Once the onions were getting a little color, I added the meat back into the mix and added 2 oz of tomato paste, about a 1/3 cup of water and 2 tablespoons of worchestershire sauce. Once cooked, topped the mixture with provolone cheese and covered to melt the cheese.

Served on whole wheat hoagie rolls.

 

 

[BilletHead]

            Looks tasty John,

We grilled some tuna steaks. Pasta and a nice big green salad too. 

BilletHead

[Johnsfolly]

Last night went and met some friends at our local brewery for some drinks and food. I decided on their Dark Star, a dark kolsch.

Then some giant Jenga with Follysfirstborn. Yes she is almost 22 years old.

[Johnsfolly]

This morning I got up and knew we had double smoked ham and swiss cheese. So it was omelets. I used Follyfarm fresh eggs (thank goodness for the oncoming spring for eggs again) that I mixed in garlic powder, basil, oregano, smoked paprika, and montreal chicken seasoning. I diced a little bit of onion and minced a couple of small cloves of garlic. I sauted the onions and garlic until translucent then added the diced ham. Cooked until warmed through then set aside. I added a little bit of bacon fat (since I was making bacon as well) to a small skillet and then a third of the egg mixture. Cooked until the egg was just firm, then added the ham, and onion/garlic mix to one half of the eggs. I topped the ham with the sliced cheese then folded the omelet in half, covered to melt the cheese. For my son's and my own I added red pepper flakes onto the eggs before adding the ham and cheese. Served with bacon.

[Terrierman]

1 hour ago, Johnsfolly said:

Last night went and met some friends at our local brewery for some drinks and food. I decided on their Dark Star, a dark kolsch.

Then some giant Jenga with Follysfirstborn. Yes she is almost 22 years old.

Dark kolsch.  That would be my kind of beer!

[rps]

Late posting, but this is the blog post from last night's dinner.

http://www.ozarkrevenge.com/2018/02/tex-mex-turkey-feast.html

 

[Johnsfolly]

Not a meal that we made at home. We ate at my favorite Chinese restaurant in Columbia, ABC Chinese Cuisine (on Interstate 70 SE outer loop road). In Easton Maryland there are no authentic Chinese restaurants. We do have our favorite dishes. For appetizers, we typically get the honey spareribs, spicy wontons, and pork soup dumplings. We often try something different, but also have some favorites as well, like shredded beef, orange beef or chicken, and one that I can eat every time that I go there - their crispy fish.

We also ordered their chicken crockpot (left) and their Hunan beef (right).

We also get one or more pots of Jasmine tea.

If you get to Columbia I highly recommend this restaurant. There are very few so-so dishes and only one or two dishes that were less than stellar.

by the way BH I resized these photos !

[BilletHead]

           I knew I could bring out the tec savvy scientist out of you,

BilletHead

[rps]

Last night's turkey tetrazzini (the green stuff is cut up sugar snaps) with a blanched asparagus and radish salad.

[BilletHead]

                      Tacos on Tuesday,

The BilletHead's Aunt and Uncle used to own and run a Mexican restaurant in St. Joe. Started off in the front of their house and then grew to a large scale. A main restraint and then a satellite location too. I remember the tacos they made. One or several at a time they were good. You can make them up ahead of time and freeze. Take out what you want and pitch the rest back in the freezer for later. Pretty easy for a quick meal. Season and cook your preferred meat. Use a flour tortilla, fold and put you some meat in there. Secure closed with three toothpicks. A little oil in a skillet and fry one side , flip and do the other. Pull out with tongs and drain upside down,

  

    Pull picks out and fill them up. You can just open them up easy and unlike corn the flour ones will not crack open loosing your goodies. Barbosas would just use onion, shredded lettuce and cheese plus a good a squirt of good tomato sauce. 

  

  BilletHead