Starting off Friday with some new stuff from Milk Street- Suya pork and Jollof rice. The pork tenderloin has an African spice rub and gets pan fried. Then a pan sauce is made from the residue, with stock, brown sugar and butter and ground peanuts. Basmati rice with a variety of vegetables in it.
Saturday is blackened salmon with a blue cheese sauce, plus I'll roast a half butternut squash I have left over.
Sunday is burgers and I'll make onion rings with a big Vidalia
onion I bought last week.
What's up with you?
Tonight? For some reason chicken and waffles popped in my head when I woke up this morning so that's what I'm having. Stopping at NY Fried chicken before heading home and I have a box of Eggo thick and fluffy blueberry that'll be defrosted and ready
Saturday is Philly cheesesteak sandwiches. Shaved steak with sautéd onions and mini peppers and queso instead of whiz. I find whiz too salty.
Sunday dinner is sausage and broccoli rabe with polenta
Last weekend I made crab cakes with fresh lump crabmeat. I may have to do that again. We also seared some tuna for lunch this week. Last night I made cheesy grits with shrimp and had neighbors over for dinner.
I may sear some scallops Saturday and make an Asian dipping sauce. Sunday may be more shrimp, this time in a Mediterranean red sauce with feta.
Lunch this weekend will be a sautéed soft shell crab.
Have to take advantage of what OBX has to offer.
Enjoy the weekend.
Marinated flank steak tomorrow on the grill. Again, the Mrs. is on the job making the marinade with red wine, rosemary, garlic, olive oil. Sides TBD.
Out at a Christening on Sunday. Another Long Island trek ugh. Oceanside this time.
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so whatever's there
A hurricane came through one year that damaged it badly...living room ceiling collapsed and after that he just "had it" with being a multiple property owner, sold all his rentals
whoa! dunno what happened there, but the beginning of my comment was "My brother owned a condo there for about 20 years, but then......."
Brisket is requiring about 16 hours
Brisket is requiring about 16 hours
nice
Panko Breaded Pork Chop Milanese, with Jersey Tomato, Arugula & Red Onion Salad, Balsamic Vinaigrette, and Basil Oil
Sauteed Jumbo Softshell Crabs with Caper Garlic Butter, IF they do in fact come in. It's been a bad year for soft shells.
On Sunday I have a 7 Lb. Bison Striploin thawing out that I am going to cook whole (reverse sear) on the pellet grill to Medium Rare, along with Swiss cooked 2 ways, and some Marinated Mushrooms.
Right across the street is Commonhouse Aleworks...that's some dam fresh local brewskis. The house band tonight is Dan's Tramp Stamp and the Money Bags.
Tomorrow night we have another couple coming over for drinks/dinner. I am thinking a "getting a little surf n' turf action going" to quote one of my all-time favorite movies. So I am going to grill a few nice NY Strip steaks with an herbed butter compound and slice those up to share. And then add some grilled prosciutto-wrapped shrimp to go along with it. These things are awesome with a little marinade I brush on as they cook and get a little char from grill. Some good vino and music and we should be set. Maybe I will add Kadarius Toney's new song on my playlist for the right ambience.
Sunday might have to be something light like some simple grilled fish with corn on the cob and a tomato salad. We'll give that more thought depending on carb count between now and then...
Saturday, nothing special planning on doing burgers with hand cut fries and broccoli slaw salad trying to avoid leftovers we leave for the beach finally after a month plus of postponements for vacation.
Tonight? For some reason chicken and waffles popped in my head when I woke up this morning so that's what I'm having. Stopping at NY Fried chicken before heading home and I have a box of Eggo thick and fluffy blueberry that'll be defrosted and ready
Saturday is Philly cheesesteak sandwiches. Shaved steak with sautéd onions and mini peppers and queso instead of whiz. I find whiz too salty.
Sunday dinner is sausage and broccoli rabe with polenta
Sounds like a nice combination of things. Enjoy
Last weekend I made crab cakes with fresh lump crabmeat. I may have to do that again. We also seared some tuna for lunch this week. Last night I made cheesy grits with shrimp and had neighbors over for dinner.
I may sear some scallops Saturday and make an Asian dipping sauce. Sunday may be more shrimp, this time in a Mediterranean red sauce with feta.
Lunch this weekend will be a sautéed soft shell crab.
Have to take advantage of what OBX has to offer.
Enjoy the weekend.
All that seafood sounds heavenly to land-locked me :) I made a shrimp/feta/tomato dish last week. You may have to pick up some soft shell crab for Drew.
Marinated flank steak tomorrow on the grill. Again, the Mrs. is on the job making the marinade with red wine, rosemary, garlic, olive oil. Sides TBD.
Out at a Christening on Sunday. Another Long Island trek ugh. Oceanside this time.
Great to see you back at the grill, Victor. Did the renovation come out like you wanted?
hey, why don't you just plunge the knife into me and twist it? :)
I took a quick look at the restaurants there- seems like bbq and seafood. Carolina bbq is usually vinegar based, I believe. I happen to like that. Have a great stay
Brisket is requiring about 16 hours
I just got home from Costco and bought a brisket for July 4th. Enjoy yours. Flat or whole packer?
What's the difference between making a corned beef like pastrami and actually making pastrami? I plan to make some pastrami in the near future.
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Grilled swordfish steaks with Mrs. in CTs home made eggplant caponata, prob some grilled bread too.
Marinated flank steak tomorrow on the grill. Again, the Mrs. is on the job making the marinade with red wine, rosemary, garlic, olive oil. Sides TBD.
Out at a Christening on Sunday. Another Long Island trek ugh. Oceanside this time.
Great to see you back at the grill, Victor. Did the renovation come out like you wanted?
Hi Bill thanks. Yes we're really happy with the job. Excellent work.
Last night made a creole dish, dredged pork cutlet in a garlic, onion, red pepper and tomato stew served over grits.
Tonight pork tenderloin tacos marinaded in honey, soy, cumin and garlic. Corn tortillas, topped with red and sweet onion and shitakes, a tad of mayo with cholula mixed in, crema, queso fresco, cilantro and a dash of Tabasco.
Last night made a creole dish, dredged pork cutlet in a garlic, onion, red pepper and tomato stew served over grits.
Tonight pork tenderloin tacos marinaded in honey, soy, cumin and garlic. Corn tortillas, topped with red and sweet onion and shitakes, a tad of mayo with cholula mixed in, crema, queso fresco, cilantro and a dash of Tabasco.
A couple of nice ways to vary pork. I'm just getting back into tenderloin a little after a long hiatus