Damn, blac. Your meals always sound so good. I may have to come to Alaska just so I can have dinner at your house. I'd bring you a bottle of Laphroaig.
MM
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So what's for dinner?
- Thread starter Sweetleaf
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You could come to Ann Arbor with the Laphraig and I'd take you to Taco Bell or someplace.
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I've got my choice of leftovers tonight. Stew and mashed potatoes, tomato sauce with hot sausage, or a half a New York steak.
Leftover Italian sausage with peppers and onions and leftover angel hair pasta with garlic oil and grated Parmigiana.
I decided I wanted to brine tonight's pork chops before I grilled them, and found this recipe on line:
2 3/4 cups water
1/4 cup bourbon
1/4 cup kosher or sea salt
3 tbs unsulfured molasses
1 tsp Worcestershire sauce
2 tsp pure vanilla extract
2 cups ice cubes
Stir water and following 5 ingredients together until combined and salt is dissolved. Stir in the ice. Place 4 pork chops in a ziplock bag, pour in brine and seal. Refrigerate for 2 to 6 hours. Remove chops, discard brine, pat chops dry and grill as you normally would.
I was a bit skeptical about the vanilla, but it really added an extra dimension to the bourbon/molasses flavors. I didn't have particularly thick chops (maybe an inch and a half) so 2 hours of brining was plenty.
2 3/4 cups water
1/4 cup bourbon
1/4 cup kosher or sea salt
3 tbs unsulfured molasses
1 tsp Worcestershire sauce
2 tsp pure vanilla extract
2 cups ice cubes
Stir water and following 5 ingredients together until combined and salt is dissolved. Stir in the ice. Place 4 pork chops in a ziplock bag, pour in brine and seal. Refrigerate for 2 to 6 hours. Remove chops, discard brine, pat chops dry and grill as you normally would.
I was a bit skeptical about the vanilla, but it really added an extra dimension to the bourbon/molasses flavors. I didn't have particularly thick chops (maybe an inch and a half) so 2 hours of brining was plenty.
The ice cubes are a way of adding more water to the recipe while cooling the brine down (you don't want to put raw meat in warm brine). And the vanilla wasn't hugely present, but it seemed to soften the bourbon and molasses flavors - round them out, as it were.
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Tenth anniversary so we treated ourselves to omakase at one of the high-end sushi places in Cleveland. Ooooh...matake mushrooms! Fried eggplant with bonito shavings! Herring roe! Yuzu sorbet! DEEP FRIED SHRIMP HEADS~!!!!
Toasted crumpets, layer of butter, layer of cheese, layer of shredded crispy bacon, another layer of cheese, then more bacon.
Perfect breakfast for a blustery autumn day.
Perfect breakfast for a blustery autumn day.
Homemade meatloaf, roast potatoes, and steamed sweetcorn. Pigging out will commence in a couple of hours.
chicken thighs baked with a honey/orange/cumin glaze. And maybe a caprese salad for starters.
Just grabbed some stuff from the freezer. Turkey soup, beef ravioli, Brussels spouts, carrots.
I keep running into ads that show delectable rock lobster tails. Now I am just dying for a rock lobster tail. No, one won't be enough, I want two. Maybe I can get some at the grocery store and the cost won't be astronomical. Or maybe I'll just bake the ravioli and wait for the lobster urge to pass. :/
I keep running into ads that show delectable rock lobster tails. Now I am just dying for a rock lobster tail. No, one won't be enough, I want two. Maybe I can get some at the grocery store and the cost won't be astronomical. Or maybe I'll just bake the ravioli and wait for the lobster urge to pass. :/
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Today is national cheeseburger day. So of course we had ... Shepherds Pie! Coleman's mixes are wonderful.
I made pasta carbonara from scratch. I started too late and rushed too much so I didn't have time to get the pasta as thin as it should have been, so the noodles were thick and tough. I was not a fan. But the sauce was delicious, so I did that part right. Next time I'm going to start it an hour earlier so I have time to roll it out thin, and I'm going to cut it thinner (it swelled up widthwise which made it even tougher). Mom turned down my offer to go to Olive Garden next time, said she'd let me keep experimenting on her. So I must be doing something right.
Avocado halves stuffed with seafood salad. Salad consists of fake crab (pollock), shrimp, shredded lettuce (iceberg in this case), caraway seeds, chopped green onion, salt, pepper, and celery salt, and enough mayo to hold it together. It's also good on a croissant or stuffed into half a pita.
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Pot roast is finally in the slow cooker, along with attendant carrots, potatoes, and onions. Will check in about three hours.
Yum. I haven't had a BLT in years.
I was going to have a Wendy's apple chicken pecan salad and a small chili. But DH forgot my chili and Wendy's was out of apples so I just had the rest of it.
I was going to have a Wendy's apple chicken pecan salad and a small chili. But DH forgot my chili and Wendy's was out of apples so I just had the rest of it.
Going to be making some moussaka tonight. Omnomnom. I don't eat mincemeat anymore (hangover from when I was vegetarian) so I use soya mince. Wish I'd remembered to add red cooking wine to the shopping list though.
Edit; well, the structure sort of collapsed in on me and I'm not proud of that white sauce... but once it was on the plate (and, more importantly, in my mouth) it tasted pretty darn good. Even if it didn't turn out picture-perfect.
Gonna have some ice cream for dessert methinks.
Edit; well, the structure sort of collapsed in on me and I'm not proud of that white sauce... but once it was on the plate (and, more importantly, in my mouth) it tasted pretty darn good. Even if it didn't turn out picture-perfect.
Gonna have some ice cream for dessert methinks.
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It's my birthday so I'm having sirloin steak with garlic fried kale, chestnut mushrooms and potato croquettes.
I love steak.
I love steak.