Ann_T

@BonVivant, @liamsaunt, mouth watering photos. Spicy Honey Garlic Chicken. This is one of my favourites. I make a really thin tempura style batter for the thinly sliced and marinated chicken breast. Blueberry Pie for dessert.

This was suppose to be "our" dinner, but really I made it for Moe. No matter how hard I try , I just don't like scallops. I haven't made these in a few years. But I knew Moe would really enjoy them. Lemon Seared Scallops on Wonton Crisps. Recipe came from a fellow blogger. I also made Skewered Shrimp With Lemon Pesto. Recipe is from a Weber Grill Cookbook. I have had this recipe for years and pull it out occasionally. I should make it more often because it really is good. A great appetizer. I got an "incredible" from Moe.

@David Ross wonderful Mexican dinner. I woke up this morning with a craving for Mexican. So decided I would make Chicken Enchiladas for dinner. I cooked the chicken breasts in the Breville PC this morning before leaving for work. Matt, my son, cooked the black beans for me this afternoon, also in the PC and tonight when I got home, all I had to do was make the enchiladas sauce and let it simmer for 30 minutes or so while I juiced oranges and limes and made Margaritas.

Tonight's dinner. Greek Baby Back Ribs done on the grill. Roasted potatoes in the Steam Oven and corn on the cob. Peach Shortcakes, with BC peaches for dessert.

Thanks @Shelby. @Kim Shook, beautiful rich turkey gravy. @chromedome, you made me think of a time when we lived in Sault Ste Marie, back in the mid 90's. We use to go over the border to Sault Ste Marie on the Michigan side. One of the hotels offered all you could eat Crab legs on Sunday nights. They would try to get you to take sides along with the crab, like salad and baked potatoes. We never fell for that. We would just pig out on platters of crab. I don't know how they made any money on Sunday nights. Roast Pork Tenderloin, rubbed with garlic, fresh rosemary, salt and lots of black pepper. Served with Orzo with Parmesan, and fresh green beans and baby turnips from the local farmers market.

Oh My, so many wonderful meals that I've been missing. Been busy with our boards, and working and just lost track of when I posted last. A few of our meals this month. Nothing to exciting except for Dungeness crab. A friend has been crabbing in the Cowichan Bay area and has been sharing. We have had Dungeness crab four times in the last couple of weeks. Once with black beans, garlic and ginger, and three times just garlic and lemon butter. Each time Moe and I shared four crabs on a shared platter. No sides, just crab, crab and more crab. I hate to say it, but I think I am crabbed out. One of my favourites, Hot chicken sandwiches with homemade fries. Spaghetti with clams. And homemade Halibut Fish and Chips

This is one of MY favourite meals. Parmesan Crusted Halibut.

Great photo @HungryChris Nicely toasted too. I asked Moe what he wanted for breakfast this morning and he said the same thing he had for dinner. I was thinking that might be the case so I bought extra smoked salmon.

I woke up thinking about smoked salmon and bagels. So I baked bagels this morning. Cocktail size. And for dinner we had smoked salmon with cream cheese and garnishes and a delicious chicken liver pate that I bought at a local specially shop. With a cold bottle of Prosecco.

Just finished dinner. We had a Dungeness Crab feast tonight. We shared four crab between the two of us. Cooked in my Cioppino broth. I'm full.

Up early so I smoked three bone in chicken breasts before leaving for work this morning. Using the Pellet smoke tube. Dragged out my commercial meat slicer to slice the chicken breast. I should use it more often, but I'm lazy and I hate cleaning it. Made toasted club house sandwiches for dinner. Roasted some potato wedges in the CSO.

@Thanks for the Crepes, I haven't found that my traditional way of making them take that long. I simmer the potato slices in the cream just long enough to release the starch and thicken the cream before pouring into a casserole and baking for about 45 minutes. With the CSO they cook even more quickly. In about 30 to 35 minutes. For the PC method, I just added the cream, garlic and thyme to the Breville pot, and I sliced the potatoes and placed them in the steamer basket and lowered them into the cream. Processed for 5 minutes on the vegetable setting. Then I tipped the potatoes into a buttered casserole, added a little Parmesan to the cream mixture and poured the cream mixture over the potatoes. Grated a little more Parmesan on top and placed under the broiler in the CSO for a few minutes to brown.

@blbst36, You don't need a Pressure Cooker to make these. In fact, last night was the first I did them in the PC and I much prefer them baked in the oven. The recipe is on my blog. You can find it here: Potato Gratin

Did a small 2 pound prime rib on the grill last night for dinner. With scalloped potatoes cooked in the Breville PC and steamed green beans. Walked in the house from work at 5:20 and we were eating by 6:30.

I found this thread after the fact. Bought a pellet smoker tube and tried it for the first time yesterday. Did a rack of baby back ribs using a Texas mix for the wood pellets and was more than pleasantly surprised at how good they were. Way more smoke flavour than I was expecting. There was still more than an hours worth of smoke in the tube, I decided to test smoking a piece of cheddar.

I have a new toy. A LizzQ Pellet 12" Smoking Tube. Turned my gas grill into a smoker. I ordered it two weeks ago and it arrived yesterday. I went to three stores yesterday trying to find smaller bags of pellets. I was hoping to buy a variety of woods. Unfortunately, I could only find large bags so I went with the Green Mountain Grills Premium Texas blend. So now I have a 28 pound bag of pellets that I suspect will last me all summer, if not longer. I wanted to try a rack of ribs and couldn't wait. So this morning I rubbed one rack of baby back ribs with fresh garlic, salt, pepper and a Cajun rub. Filled the tube, lite it with my new blow torch, bought for this purpose and let it burn for 10 minutes before blowing out the flame. I have a six burner grill so I put the smoker on the right hand side of the grill. Place the ribs to the left of the tube, and turned on the next two burners on low. The temperature held steady at 300°F. The ribs were tender in just under 3 hours. And had the wonderful smoked flavour I was hoping for. Moe and I just shared the rack as is. No sauces, no nothing. Just the ribs. Didn't even take time to take a photo. They were so good. There was still more than an hour of smoke time left in the tube so I decided to let the grill cool, and then try cold smoking a piece of cheddar. I'm not big on cheese, really not much of a dairy fan. But Matthew loves smoked cheese. I cut a piece off of a brick of marbled cheddar and placed it on the top rack of the grill. The pellet tube was under and just to the left of the cheese. In order to direct the smoke to the cheese, I draped a piece of foil loosely over the cheese and down so that the smoke was somewhat trapped. I turned the cheese every 10 to 15 minutes. Just wanted to make sure it wasn't melting and sticking to the rack. Here is what it looked like after about 50 minutes. You can see from the before and after photo that the cheese really took on some smoke. Smoke flavour is quite noticeable.

It was Moe's birthday today and he requested Chiles Rellenos again. And his birthday cake. It is a tradition to always have something this strawberries on his birthday. This year I made a cake that I haven't made in a few years. Strawberry Genoise from a 1984 Food and Wine Magazine. We had pizza again on the weekend. Using dough that was four days in the fridge. Baked four smaller 7" Pizzas. One Greek, one four cheeses, one with roasted tomatoes and olives and the last one pepperoni and mushrooms.

@Anna N I would love your soup for breakfast. Up early again this morning so I made Chicken Piccata with breaded zucchini spears and roasted potatoes for Moe's breakfast. I always make my Piccata using green peppercorns rather than capers. Not a fan of capers.

I probably shouldn't admit it, but I'm not really much of a dairy fan and that includes cheese. BUT, I would be tempted by that Flinders Estate Ash Brie. We had a late lunch yesterday so I never made dinner. Just dessert. Raspberry Cobbler with a Vanilla cream sauce.

I had a craving for beef stew last night. Cooked in stages in the Breville PC. I had some ground turkey breast to do something with so Monday night I made Turkey burgers seasoned with fresh basil, garlic, green onion, a couple of tablespoons of Hellmans, salt and pepper. The idea came from Food and Wine.

@gfweb I agree with @ElsieD. Really does look incredible. Last night's dinner. Blackened Poblano peppers on the grill before leaving for work. First thing I did when I got home from work was put a pot of black beans on to cook in the Breville PC. Once the beans were cooking I started the sauce for the Chiles Rellenos. Fried three white corn tortillas and shaped them around a small bowl to form bowls for the beans. When the beans were ready, I beat the egg whites and folded in the yolks to make the batter. Filled the Poblano peppers with a piece of Monterrey Jack cheese, dipped in the batter and fried until golden Chiles Rellenos platted and served with chile sauce, a "tortilla" bowl of beans and avocado. It is funny. I know that I make Moe some really good meals. But, when I make him Chiles Rellenos, he says he has no words to describe just how good they are. And it is really such a simple meal, that I should probably make it for him more often. Friday night's dinner. Peri Peri style grilled chicken.

Moe's Breakfast. Toasted sourdough baguette and a bowl of navy beans. Soaked last night and cooked in the Breville PC this morning. Not my idea of breakfast, but Moe loves this breakfast. Early morning sun lite photo.

@rotutsNo, I don't do SV. To be honest, the idea of SV is off putting to me. Not just the additional time required to SV but also I can usually tell just by looking at a picture when meat has been SV'd. Texture looks different. Not familiar with RB40 but will look into it. Usually I will just presalt a day or two in advance for beef as well as chicken, pork and lamb.

Baked three sourdough baguettes from the remaining batch of dough that had been in the fridge since Saturday. The stone in the Oster only allows for a length of 16" . Formed two slightly longer so cut off the excess and made a couple of small rolls. Sliced this morning for Moe's breakfast. Beef Dip Sandwich made from last night's leftover NY strip roast.

Last night I roasted a small New York Strip Loin roast. Served with a Yorkshire Pudding baked in the same pan the beef was roasted in.