NFT: What are you eating this week(end)?

in our backyard for a pool party.

~10 adults and ~12 kids, so we kept it pretty simple.

Burgers, dogs, marinated chicken/beef kabobs, pasta salad, etc. Simple but all delicious.

And the beers were going down way too easily. I'm a little fuzzy today!

we were in the mood for hot dogs yesterday so grilled them, Mrs. In CT made her potato salad (standard American style).

Mrs. is on a roll, making eggplant caponata today. I'm grilling swordfish simple salt/pepper/olive oil oil, lemon juice. Grilled bread.

tomorrow she is making corn salsa with tomato, red onion, cilantro and avocado. I will grill the corn for that. DOing the florentine porterhouse again. they were on special, couldn't resist. and the leftover potato salad as anothe side.

SUnday fresh mozzarella with leftover caponata, a salad and whatever is leftover.

I ate like a gavone yesterday..

in a vacation day for a 4 day weekend so there was no breakfast this morning. Today just heating up leftover kielbasa from yesterday's cookout along with onions and peppers for sandwiches. Tonight? I may flip a burger or 2 in a skillet with some fries.

Tomorrow is nachos. Chorizo and a little of the corn salad from last Sunday. Cook the chorizo, run them through the food processor, back in the same pan along with the corn salad mixing them together, spoon over chips, add banana peppers and pickled red onions, sprinkle 4 cheese Mexican and into the oven at 350 till cheese is melted. Pour queso over for additional cheesiness.

Sunday dinner is smoked ribs with mac and cheese and the last of the corn salad. I made so much it's going into it's second week.

in the Outer Banks and this year was no different. Three of our four children joined us this week and all want a taste of the local flavor. Tonight is dinner at home- I will make shrimp & grits. Tomorrow is dinner at our favorite restaurant on thr island, which I am sure will include some OBX specialties. And Sunday is our annual Billy's Seafood run, our local seafood market. My son (a trained chef) and I will make crab cakes, spghetti with clams and sun gold tomatoes and sauted sea scallops.

In comment 16548578 bigbluehoya said:

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in our backyard for a pool party. ~10 adults and ~12 kids, so we kept it pretty simple. Burgers, dogs, marinated chicken/beef kabobs, pasta salad, etc. Simple but all delicious. And the beers were going down way too easily. I'm a little fuzzy today!

Nothing wrong with simple. Glad it went well

In comment 16548607 Victor in CT said:

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we were in the mood for hot dogs yesterday so grilled them, Mrs. In CT made her potato salad (standard American style). Mrs. is on a roll, making eggplant caponata today. I'm grilling swordfish simple salt/pepper/olive oil oil, lemon juice. Grilled bread. tomorrow she is making corn salsa with tomato, red onion, cilantro and avocado. I will grill the corn for that. DOing the florentine porterhouse again. they were on special, couldn't resist. and the leftover potato salad as anothe side. SUnday fresh mozzarella with leftover caponata, a salad and whatever is leftover.

All sounds terrific, Victor. Does the steak mean that your son will be over?

In comment 16548640 RobCrossRiver56 said:

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I ate like a gavone yesterday..

Like the song says "but that was yesterday, and yesterday's gone"

In comment 16548652 DG_89 said:

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in a vacation day for a 4 day weekend so there was no breakfast this morning. Today just heating up leftover kielbasa from yesterday's cookout along with onions and peppers for sandwiches. Tonight? I may flip a burger or 2 in a skillet with some fries. Tomorrow is nachos. Chorizo and a little of the corn salad from last Sunday. Cook the chorizo, run them through the food processor, back in the same pan along with the corn salad mixing them together, spoon over chips, add banana peppers and pickled red onions, sprinkle 4 cheese Mexican and into the oven at 350 till cheese is melted. Pour queso over for additional cheesiness. Sunday dinner is smoked ribs with mac and cheese and the last of the corn salad. I made so much it's going into it's second week.

Sounds like the grill is getting a workout, DG. Ribs with mac and cheese is a favorite of ours.

In comment 16548724 johnnyb said:

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in the Outer Banks and this year was no different. Three of our four children joined us this week and all want a taste of the local flavor. Tonight is dinner at home- I will make shrimp & grits. Tomorrow is dinner at our favorite restaurant on thr island, which I am sure will include some OBX specialties. And Sunday is our annual Billy's Seafood run, our local seafood market. My son (a trained chef) and I will make crab cakes, spghetti with clams and sun gold tomatoes and sauted sea scallops.

apparently the Outer Banks is NC. I thought Jersey had an area with that name. Nice to have most of the kids together. I love shrimp and (cheesy) grits and the Sunday meal sounds wonderful. Enjoy it all. I hope the weather is good.

Stuffing/topping. Love that shrimp concoction- funny how a couple of Chicago guys came up with such a great seafood dish but they nailed it. It was originally created to be eaten on its own but I’ve been pairing it with cod or flounder for years.

Sunday will be my favorite- veal parmigiana with penne lisce on the side.

Bone in. Little olive oil and salt pepper and a pad of butter on each. Seared on the grill direct heat for a minute or so each side then let them sit on the top rack for about 5-6 min each side away from direct heat. Grill showed a temp of about 425. They came out perfect medium. Also threw some asparagus (drizzled with wife’s dressing) and did the same with mushrooms in a veggie pan on the grill. And I made air fried potato wedges with garlic and onion powder.

And I just made it as Moses is outside my house parting the Red Sea. Holy crap the weather is crazy… steaks were perfect so I’m happy.

In comment 16548755 Bill in UT said:

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In comment 16548607 Victor in CT said: Quote: we were in the mood for hot dogs yesterday so grilled them, Mrs. In CT made her potato salad (standard American style). Mrs. is on a roll, making eggplant caponata today. I'm grilling swordfish simple salt/pepper/olive oil oil, lemon juice. Grilled bread. tomorrow she is making corn salsa with tomato, red onion, cilantro and avocado. I will grill the corn for that. DOing the florentine porterhouse again. they were on special, couldn't resist. and the leftover potato salad as anothe side. SUnday fresh mozzarella with leftover caponata, a salad and whatever is leftover. All sounds terrific, Victor. Does the steak mean that your son will be over?

unfortunately no, he was called in to work today.

In comment 16548775 CRinCA said:

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Stuffing/topping. Love that shrimp concoction- funny how a couple of Chicago guys came up with such a great seafood dish but they nailed it. It was originally created to be eaten on its own but I’ve been pairing it with cod or flounder for years. Sunday will be my favorite- veal parmigiana with penne lisce on the side.

Chuck, that shrimp dish looks like it belongs with fish. You had me at parm. The baked ziti I made Thursday may have a different name, but it's still full of sauce and mozz

In comment 16548777 djm said:

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Bone in. Little olive oil and salt pepper and a pad of butter on each. Seared on the grill direct heat for a minute or so each side then let them sit on the top rack for about 5-6 min each side away from direct heat. Grill showed a temp of about 425. They came out perfect medium. Also threw some asparagus (drizzled with wife’s dressing) and did the same with mushrooms in a veggie pan on the grill. And I made air fried potato wedges with garlic and onion powder. And I just made it as Moses is outside my house parting the Red Sea. Holy crap the weather is crazy… steaks were perfect so I’m happy.

Great meal. My regards to Mo

In comment 16548909 Victor in CT said:

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In comment 16548755 Bill in UT said: Quote: In comment 16548607 Victor in CT said: Quote: we were in the mood for hot dogs yesterday so grilled them, Mrs. In CT made her potato salad (standard American style). Mrs. is on a roll, making eggplant caponata today. I'm grilling swordfish simple salt/pepper/olive oil oil, lemon juice. Grilled bread. tomorrow she is making corn salsa with tomato, red onion, cilantro and avocado. I will grill the corn for that. DOing the florentine porterhouse again. they were on special, couldn't resist. and the leftover potato salad as anothe side. SUnday fresh mozzarella with leftover caponata, a salad and whatever is leftover. All sounds terrific, Victor. Does the steak mean that your son will be over? unfortunately no, he was called in to work today.

damn, you're just going to have to do another Florentine when he can make it over

In comment 16548969 Bill in UT said:

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In comment 16548909 Victor in CT said: Quote: In comment 16548755 Bill in UT said: Quote: In comment 16548607 Victor in CT said: Quote: we were in the mood for hot dogs yesterday so grilled them, Mrs. In CT made her potato salad (standard American style). Mrs. is on a roll, making eggplant caponata today. I'm grilling swordfish simple salt/pepper/olive oil oil, lemon juice. Grilled bread. tomorrow she is making corn salsa with tomato, red onion, cilantro and avocado. I will grill the corn for that. DOing the florentine porterhouse again. they were on special, couldn't resist. and the leftover potato salad as anothe side. SUnday fresh mozzarella with leftover caponata, a salad and whatever is leftover. All sounds terrific, Victor. Does the steak mean that your son will be over? unfortunately no, he was called in to work today. damn, you're just going to have to do another Florentine when he can make it over

Lol yes. He already put in his order

I cut up and diced 2-3 potatoes — soaked em in some water for 15 min or so. Dried em off then hit em with onion, garlic, paprika, salt and pepper — threw them in some oil and butter and skillet. Once they were almost cooked I chopped up the leftover steak, also chopped up some jarred roasted peppers and 3-4 pickled jalapeños and added it all together. I guess we’ll call this a steak hash. I came away happy.

In comment 16549053 djm said:

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I cut up and diced 2-3 potatoes — soaked em in some water for 15 min or so. Dried em off then hit em with onion, garlic, paprika, salt and pepper — threw them in some oil and butter and skillet. Once they were almost cooked I chopped up the leftover steak, also chopped up some jarred roasted peppers and 3-4 pickled jalapeños and added it all together. I guess we’ll call this a steak hash. I came away happy.

lol, you're more creative than me. If I have leftover steak I slide it, put it on bread with mayo and salt and pepper and call it a sandwich

2 pieces of boneless short ribs, about 5 lbs total, and 2 racks of Iberico ribs. They are on the big green egg over charcoal, at about 200/225 degrees, so slow grilled. I will probably pull them off after 2 hours of so. I plan on slicing the short ribs, because they will not be nearly tender enough to pull.

When they come off, I will open the dampers on the BGE, and get it hot to grill off about 3 lbs of marinated grass fed skirt steaks, and 2 dry brined 24 oz. grass fed rib eye steaks.

Sides are baked potatoes for those who can eat normal delicious carbs, a "potato salad" made form kohlrabi, sautéed broccoli in evoo & garlic, and of coarse a garlicky Chimichurri made with a little jalapeno as well.

In comment 16549356 smshmth8690 said:

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2 pieces of boneless short ribs, about 5 lbs total, and 2 racks of Iberico ribs. They are on the big green egg over charcoal, at about 200/225 degrees, so slow grilled. I will probably pull them off after 2 hours of so. I plan on slicing the short ribs, because they will not be nearly tender enough to pull. When they come off, I will open the dampers on the BGE, and get it hot to grill off about 3 lbs of marinated grass fed skirt steaks, and 2 dry brined 24 oz. grass fed rib eye steaks. Sides are baked potatoes for those who can eat normal delicious carbs, a "potato salad" made form kohlrabi, sautéed broccoli in evoo & garlic, and of coarse a garlicky Chimichurri made with a little jalapeno as well.

lol, Drew. When that smell gets around the neighborhood you could have PETA on your lawn.
With ribs, does Iberico make a big difference?

Grilled and fried chicken, blue cheese coleslaw, potato salad, brussel sprouts, red bean and sausage rice, street corn. Then fish tacos with redfish I caught yesterday. The cole slaw and some street corn salsa with the tacos.

based out of Portland. Had a lot of the usual classics - lobster, oysters, steamers, various fried seafood. But Portland itself has become a real foodie city, not in a bad way (other than that you need to make reservations at the top places months in advance). Had a couple of incredible meals there - cooking way above my pay grade. They have both very fresh seafood and a lot of local farms nearby, and they make the best of both.

In comment 16549382 Blue Dog said:

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Grilled and fried chicken, blue cheese coleslaw, potato salad, brussel sprouts, red bean and sausage rice, street corn. Then fish tacos with redfish I caught yesterday. The cole slaw and some street corn salsa with the tacos.

Mostly Mexican, but a little eclectic. Blue cheese slaw is great. You turning any of the chicken into tacos? Funny, I'm sometimes squeamish about eating fish that I caught. It's not like I gave them names or anything.

In comment 16549397 Del Shofner said:

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based out of Portland. Had a lot of the usual classics - lobster, oysters, steamers, various fried seafood. But Portland itself has become a real foodie city, not in a bad way (other than that you need to make reservations at the top places months in advance). Had a couple of incredible meals there - cooking way above my pay grade. They have both very fresh seafood and a lot of local farms nearby, and they make the best of both.

A while back I flew into Portland, from Utah, as a destination. With all our skiing around, Maine was the one state we never made it to. I think I had lobster 5 times in 3 days. Plus a great creamy mussels appetizer.