Simple garlic shrimp over linguine, last of the herbs from the garden. And a nice loaf of seeded semolina.
So I just did keto type of hamburger steaks with Kobe beef, Swiss cheese, blue cheese dressing and fresh eggs! Also used some sautéed onions left over from Sunday’s steak feast.
Never done this little combo before, really turned out good! I’m sipping Château Saint Michelle Cabernet Sauvignon along with Don Ramon tequila between bites… Absolutely amazing!
There’s a little Tea and Spice company here on Saint Armand‘s Circle near us. I use their “Florida Sunshine” special blend of spices for my burgers. It’s also near Tommy Bahama. If anybody visits this area you have to go to Tommy Bahama. Jason Cook and Mike Sobotka can attest to the excellence of the dining experience you’ll have there.
Please keep me posted with your plans, would love to hang out with you all and just enjoy some downtime with you.
Garlic mashed potatoes with the skins on. Fresh green beans on a skillet with salt, pepper, and balsamic for zing. I don't have a preferred drink with this...most school nights it's water LOL. Although with pork, I usually do a pinot noir or rose. Beef meals are a beer or cabernet.
Quickie grill of a couple boneless chops. I normally do big bone-in chops but these were cheap and easy. Baked potatoes and salad for sides…I’m drooling.
Steak fajitas with Mexican rice and black beans! The marinade was adapted from this recipe: https://www.tasteofhome.com/recipes/flavorful-chicken-fajitas/ I've used it with chicken, steak, and pork, and it works well with all three.
I found this shrimp scampi recipe in YouTube last night and I have to say, it came out pretty damn good. I also have to say that wine bottle was new and didn't stand a chance. Whatever I didn't use for the recipe ended up in the glass. This morning wasn't easy....
Been a while since I have added to this thread. My son went fishing this past weekend. Brought home a King Mackerel and a Spanish Mackerel. He cut some steaks off of the King and wanted to smoke the rest. We decided to brine the fish in salt with brown sugar overnight. Prepped them with Dave's salt, kosher salt, and cracked black pepper. Chose Alder for wood. 9 hours at 190*.
I am useless in the kitchen, and am way beyond impressed with what you guys can pull off. That being said, I actually LOVE watching cooking shows. Nothing whatsoever sinks in in any way, but I watch them all the time. Just told the wife yesterday, "y'know, I don't think I'd learn any less if this show was in spanish, and I'd probably enjoy it just as much."
