Not doing anything exotic this week. Friday is a crispy beef stir fry. Saturday is an internet variation on falafel. It's like a smashburger- pack falafel mix on a flatbread, fry it and add toppings. Monday I'm remaking a Caribbean pastelon- ground beef with plantains. Tuesday a Japanese katsu-chicken cutlet breaded with panko, I guess like a schnitzel, with Japanese slaw and a tonkatsu sauce. The sauce looks a bit like a bbq sauce. Then Wednesday is a knockoff on a McDonalds fish filet sandwich. Thursday I'm hosting TNF and going simple. Shrimp with cocktail sauce, hatch chile cheeseburgers, "hot dogs" with hot links, Costco chocolate chip cookies. Plus another appetizer I got from Drew here last week, bread and butter pepperoni pizza.
What are you all up to?
I found this recipe on Instagram a few months back for burgers. It’s great if you have relatives like I do that are scared to death of any pink inside their burger. It keeps them flavorful and not dry at all. Here’s the recipe, this is per pound of meat:
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoons Worcestershire sauce
I usually do 1/3 lb burgers, about 5 on the front side, 4-4.5 on the back side.
I saw this video of taking a rack of ribs and wrapping it around a skinned pineapple an cooking in the oven.
As opposed to all the bland stuff I have been eating, it looks interesting.
I saw this video of taking a rack of ribs and wrapping it around a skinned pineapple an cooking in the oven.
As opposed to all the bland stuff I have been eating, it looks interesting.
I've seen a few videos on ribs done that way. Looks interesting! Good luck with them and please provide an update on how they turn out
Tomorrow is a toss up. I'm having steak tips no matter what. How I have them depends. Right now there's a spread of bagels, apples, bananas & cookies. If there's bananas left I stash 2 & do banana nut pancakes. If not, I get rolls from Fine Fare and make sandwiches.
Sunday dinner AKA Opening Day I'm smoking a pork shoulder. She goes in Saturday night. Smoked with my go to pecan wood for 15 hours. Serving it with red beans and rice and string beans
Ha awesome. I lived in Astoria for 6 years back in the late 90s/early 2000s, not sure if that deli was there then. But Astoria has to be the best food neighborhood in the city.
Kooks good. Like an Italian hero with turkey and American cheese added, thousand island dressing instead of oil and vinegar. Do you eat the whole thing yourself?
Sunday not sure yet. I have a flank steak in the freezer, may make a bracciole. We'll see how we feel.
Steak tomorrow. Not sure of the cut yet. Whatever the butcher has that looks good.
For Sunday I’m smoking a pork butt tonight to make pulled pork nachos. Not sure what else yet.
I found this recipe on Instagram a few months back for burgers. It’s great if you have relatives like I do that are scared to death of any pink inside their burger. It keeps them flavorful and not dry at all. Here’s the recipe, this is per pound of meat:
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoons Worcestershire sauce
I usually do 1/3 lb burgers, about 5 on the front side, 4-4.5 on the back side.
Brisket's proably more work than I'm doing all week :) Taco toppings? I made meatloaf last week and I was wondering about using my meatloaf recipe for burgers. Smashburgers are great alternative for people who don't like to see pink. They don't get dried out like a well done regular burger and they're just meat and salt.
I saw this video of taking a rack of ribs and wrapping it around a skinned pineapple an cooking in the oven.
As opposed to all the bland stuff I have been eating, it looks interesting.
Sorry about your GI troubles. You sure pineapple won't be irritating? If I was looking for pineapple flavor, I'd marinate the ribs in pineapple juice for 1-2 hours, then boil the juice down to make a glaze/sauce. You could do that with or without wrapping around a pineapple. I do ribs in the over all the time, so that's not a problem. Good luck with it
Tomorrow is a toss up. I'm having steak tips no matter what. How I have them depends. Right now there's a spread of bagels, apples, bananas & cookies. If there's bananas left I stash 2 & do banana nut pancakes. If not, I get rolls from Fine Fare and make sandwiches.
Sunday dinner AKA Opening Day I'm smoking a pork shoulder. She goes in Saturday night. Smoked with my go to pecan wood for 15 hours. Serving it with red beans and rice and string beans
I usually break down my own beef tenderloin and use the "waste" parts for steak tips, or like tonight, when I'm stir frying them. Sunday sounds great, I hope you still have an appetite after the game :)
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from Sal, Kris & Charlie's Deli in Astoria for the game Sunday.
Ha awesome. I lived in Astoria for 6 years back in the late 90s/early 2000s, not sure if that deli was there then. But Astoria has to be the best food neighborhood in the city.
the only food I remember Astoria for, and this probably goes back 40 years, was the Italian Ice King, I believe it was called.
well, I'm totally anal and I'm planned out 6 weeks at the moment
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In comment 16596124 Matt M. said:
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from Sal, Kris & Charlie's Deli in Astoria for the game Sunday.
Ha awesome. I lived in Astoria for 6 years back in the late 90s/early 2000s, not sure if that deli was there then. But Astoria has to be the best food neighborhood in the city.
the only food I remember Astoria for, and this probably goes back 40 years, was the Italian Ice King, I believe it was called.
The Lemon Ice King? That’s in Corona, and is freakin great.
Sounds a little better than 'OK'!!!
Sunday not sure yet. I have a flank steak in the freezer, may make a bracciole. We'll see how we feel.
Mrs. in UT is not an oyster fan. I'm sure they have lots of other choices. South Side Johnny is a blast from the past. Have a great time, Victor
Steak tomorrow. Not sure of the cut yet. Whatever the butcher has that looks good.
For Sunday I’m smoking a pork butt tonight to make pulled pork nachos. Not sure what else yet.
Do the hot dogs cost as much as the seats yet? :) Enjoy the game. Looks like there will be some smoking for game day
Maybe he'll make you dinner
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In comment 16596163 sb from NYT Forum said:
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In comment 16596124 Matt M. said:
Quote:
from Sal, Kris & Charlie's Deli in Astoria for the game Sunday.
Ha awesome. I lived in Astoria for 6 years back in the late 90s/early 2000s, not sure if that deli was there then. But Astoria has to be the best food neighborhood in the city.
the only food I remember Astoria for, and this probably goes back 40 years, was the Italian Ice King, I believe it was called.
The Lemon Ice King? That’s in Corona, and is freakin great.
Corona, yeah. I was pretty close on town and name :) If that's the case, I don't remember shit about Astoria
Tonight we're going to Segovia's tavern. I think we're going to order an obnoxious amount of wings for Sunday. I may not cook much this weekend but that can change --tomorrow it's possible I wake up with some ambition..
But you're still having pizza tonight, right? You do know that braised short rib over pappardelle is still pretty much pasta and red sauce, so not such a drastic change, lol. I pretty routinely sub chuck for short ribs, tastes fine and I'm not loaded like you Cali guys :)
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tonight and tomorrow night. South Side Johnny playing on the main stage tonight, Mike DelGiudice and Big Shot tomorrow.
Sunday not sure yet. I have a flank steak in the freezer, may make a bracciole. We'll see how we feel.
Mrs. in UT is not an oyster fan. I'm sure they have lots of other choices. South Side Johnny is a blast from the past. Have a great time, Victor
Neither is Mrs. in CT, but yes lots of other stuff. CLams, chowder, lobster. and also BBQ, burgers, etc.
have a great weekend, lets hope the Giants get a win
Tonight we're going to Segovia's tavern. I think we're going to order an obnoxious amount of wings for Sunday. I may not cook much this weekend but that can change --tomorrow it's possible I wake up with some ambition..
What cheese(s) do you use? Ever throw on some bacon? See if they have any Alabama sauce for the wings. I try to buy groceries just once a week, so I need to have the week planned. I can never count on having everything at hand for a last minute decision.
Holy crap, I hope you're having company :)
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While I usually do some kind of red sauce dish or the occasional white clam or carbonara, I’m going to make a braised short rib ragu over pappardelle. I really hope it turns out OK as I’m looking forward to it.
But you're still having pizza tonight, right? You do know that braised short rib over pappardelle is still pretty much pasta and red sauce, so not such a drastic change, lol. I pretty routinely sub chuck for short ribs, tastes fine and I'm not loaded like you Cali guys :)
Oh yeah you betcha I’ll be having pizza tonight. As for the sauce, I figure a couple of tablespoons of tomato paste in beef broth really doesn’t fit the criteria of a classic red sauce but I get your point. Good call on the chuck, if this turns out ok I’ll try that in the future.
hey, Drew. I see I've got a recipe from ATK for Transylvanian Goulash, made with sauerkraut and cubed butt. I'll stick that in my calendar. For the pierogies-mini tortillas, fold and crimp, just fold and fry. Some kind of dipping sauce go with that? You called it "rolled up", do you actually roll them?
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plus a brisket for tomorrow. welcome back nfl.
Holy crap, I hope you're having company :)
bringing it with but not hosting, so best of all worlds.
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from Sal, Kris & Charlie's Deli in Astoria for the game Sunday.
Kooks good. Like an Italian hero with turkey and American cheese added, thousand island dressing instead of oil and vinegar. Do you eat the whole thing yourself?
The thing is HUGE. It is longer than a typical sub and piled high. At $17, these days, it is actually a bargain. I have learned to get it cut in 4. Usually it either gets shared with my son, or it lasts me 2-3 days. Even sharing it, it last 2 days often.
But, the first time I got it, I forced myself to eat the whole damn thing.
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but I just made grilled cheese with a little tomato ( never add too much tomato to GC) on rye.
Tonight we're going to Segovia's tavern. I think we're going to order an obnoxious amount of wings for Sunday. I may not cook much this weekend but that can change --tomorrow it's possible I wake up with some ambition..
What cheese(s) do you use? Ever throw on some bacon? See if they have any Alabama sauce for the wings. I try to buy groceries just once a week, so I need to have the week planned. I can never count on having everything at hand for a last minute decision.
I used some white American and some trader joe's cheddar that has a hint of a parmesan to it.
And of course I have added bacon--that's one of life's treasures but not today.
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when my son isn't driving me crazy lol
Maybe he'll make you dinner
Ha! He does have a little kitchen setup - I'll see if he's taking orders this weekend
Sunday for the game planning on flash frying the wings from Saturday and using a basic barbeque sauce for them. Staying with normal side sauces and veggies to stay easy. I am also blackening a bunch of chicken tenderloins using Paul Prudhomme seasoning again easy with a hack dipping sauce with 1000 island dressing, horseradish sauce and hot sauce combined, trust me it works. Along with a Banza pasta salad with chopped giardiniera salad.
Guests will bring other sides and sweets for the kids mostly.
Have a great weekend & go Blue!
Just trying to get some flavor on them.
I start them off in the charcoal grill and get some smoke flavor, than go into the oven.
But, the first time I got it, I forced myself to eat the whole damn thing.
I'd have done the same thing when I was younger
Sunday for the game planning on flash frying the wings from Saturday and using a basic barbeque sauce for them. Staying with normal side sauces and veggies to stay easy. I am also blackening a bunch of chicken tenderloins using Paul Prudhomme seasoning again easy with a hack dipping sauce with 1000 island dressing, horseradish sauce and hot sauce combined, trust me it works. Along with a Banza pasta salad with chopped giardiniera salad.
Guests will bring other sides and sweets for the kids mostly.
Have a great weekend & go Blue!
hey, Scott. Sounds great. I've been doing my string beans, and some other veggies, pan charred. Start them with water and oil and a lid, let the steam dissipate, and finish in just the oil.
I'm sure the dipping sauce is terrific, looks a lot like Ina Garten's Louis sauce for shellfish, which is really good. That one is from scratch, tho, so a little more work. Go Big Blue
We love carrot cake, need to make it more often, but we don't do desserts unless we have people over. We do order it in restaurants. If you have leftovers, you can also make muffins and freeze them. Do you frost them? I use either the shred attachment on my food processer or the large holes on a box grater for the carrots, if you have either in a pinch.
Black beans and rice is a great dish, as is rice and red beans.
I'm doing a fish sandwich next week, but in a beer batter and deep fried. I've got one piece of flounder and 1 piece of catfish around, not sure which way I'll go. Wings, SAbrett hot dogs, shrimp cocktail and ribs are heaven. Do you have Sabrett onion sauce? My favorite cocktail sauce right now is Ina Garten's- it has chili sauce that my previous recipe didn't. And I use fresh horseradish to taste, which is usually quite a bit for me. Linked
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for a fried flounder on rye sandwich for lunch today. Buffalo wings, Sabrett hot dogs, and nachos with cheddar cheese and fresh jalapenos in some combination for tonight and tomorrow. Shrimp cocktail, wings, and ribs for the parking lot Sunday morning. I bought 66 bottles of various Oktoberfest this week.
I'm doing a fish sandwich next week, but in a beer batter and deep fried. I've got one piece of flounder and 1 piece of catfish around, not sure which way I'll go. Wings, SAbrett hot dogs, shrimp cocktail and ribs are heaven. Do you have Sabrett onion sauce? My favorite cocktail sauce right now is Ina Garten's- it has chili sauce that my previous recipe didn't. And I use fresh horseradish to taste, which is usually quite a bit for me. Linked Link - ( New Window )
I use Kelchner's cocktail sauce for shrimp. I don't use cocktail sauce for clams or oysters. I use lemon on all, I add hot sauce or horseradish to a few. I didn't buy the Sabrett red onion sauce this time, but that is one of the toppings that I will eat. I'm generally anti-condiment.
So you prefer your sex bareback? Me too
Icing or not?
I am (finally, on year 3) getting a lot of tomatoes so I have been dehydrating my cherry tomatoes to make mini-dried tomatoes. They're soaking in EVOO in the refrigerator. They'll go on a salad, or maybe on that turkey sandwich, or something.
I am (finally, on year 3) getting a lot of tomatoes so I have been dehydrating my cherry tomatoes to make mini-dried tomatoes. They're soaking in EVOO in the refrigerator. They'll go on a salad, or maybe on that turkey sandwich, or something.
I've never noticed turkey tenderloin in the store. I've smoke boneless turkey breast and it does real well on the smoker. Yours should be about the same
Those things all work for me. Good choices
They had a slight pineapple flavor.
Based on what I have been abe to eat, I was happy.
I like Bills idea of creating a glaze.