OK, so I start with a “single rib” rib roast and let it get to room temperature. Coat with olive oil and a generous seasoning of your favorite steak seasoning. I used the one below. Sear the roast over coals and dried hickory nuts or whatever wood chips you choose. Then move the roast to indirect heat until it reaches 130 degrees internal. Let it rest 10-15 minutes and carve it up. It was super tender and tasty.
So after a week of heavy holiday food, mostly catered by others. Tons of cookies, cakes, and deserts. And all kinds of alcohol my body has had enough. So tonight I pickup some organic chicken breast and chicken thighs (as know the wife likes thighs better). Nothing but a little salt and pepper and roast them in an open pan in the oven. Plain white rice and some steamed vegetables, just as I planned... Nothing but complaints from everyone." what is with this boring food", " couldn't you spice it up some"? I give up!
Agree completely, after 2 weeks of the same I need a major cleanse and detox....last night, pork chops on the grill with salt $ pepper, white rice and broccoli....
This might be getting old, but it really never gets old! Chicken fajitas. Chicken breast seasoned with your favorite seasoning, red, yellow, and green peppers, Also seasoned with your favorite seasoning along with sliced onions. I start by sautéing vegetables in a cast-iron skillet which is 450°F in pure Irish butter.
Monday is sometimes pizza day but ate healthy tonite. Broiled salmon, redskins, broccoli & a nice salad. Pino Grigio for the wash...
After I sauté the veggies, I line a pasta bowl with a big piece of aluminum foil, which I place the veggies in after cooking and let them continue to steep while I am cooking the meat.
Here’s the meat! Sautéed in the cast iron skillet first and then throw them on the flame to put the grill marks on there and bring them to temperature.
To make this brief, here’s the finished product! Tortillas, quickly blackened on a cast-iron skillet, and then filled with guacamole, meat, veggies, salsa! I often top them with sour cream, but today I did not. I often squeeze a lime over top of them as well, but I didn’t have any today.
No documented resolution, Just got finished with a nice piece of steamed salmon, sautéed zucchini, and basic white rice. Clean and simple as planned. I need to jump into the taco, fajitas, quesadillas market. I'm slipping into mid season culinary coma. I start to forget what I like to cook and eat...
Guys at work been talking about how they’ve been doing the full beef tenderloin on the spit with garlic tucked into the meat… I’m pretty sure it’s about time for me to try that one! I think I’m gonna do it on the skillet though and sauté the sliced tenderloin in butter
Darren and Fred, if you haven't already, check out Chef Jean Pierre on youtube. He's quite the character and very knowledgeable. I have picked up some great tricks and tips from him.
Fred Why are the pineapples in the terracotta plates? I usually keep mine upside down for a couple of days before cutting.
The juice pools to the bottom. Turning it upside down redistributes the juice throughout the pineapple.
