mgaretz

Just me tonight, so top sirloin, cooked SV then torch-seared, served with buttered white corn a la Voltaggio, salad with sherry vinaigrette and a glass of Rocky's Block Red. Fresh cherries will be later for dessert (with more RBR).

Pork loin chops, char-siu style. 6 hour marinate with char siu mix used as a dry rub, cooked SV, basted with honey, torch seared then a final honey baste a sesame seeds before serving. Served with cauliflower in butter a la Voltaggio and salad.

Salmon, cooked SV then torch-seared. I went back to my old honey-mustard-zinfandel glaze. I was fine, but I am liking my maple-bourbon glaze better these days. Served with cabbage in butter made a la Voltaggio. Fresh cherries for dessert.

Common wisdom is that a dull knife is more dangerous than a sharp one.

My wife wanted cabbage as a side dish for dinner, but didn't say what she wanted as the main. Of course I suggested corned beef brisket, but she said she would prefer brisket made like a pot roast. So, brisket made like a pot roast in the slow cooker with onion, carrots, celery, potato and a little dried porcini, red wine and chicken stock for the braising liquid. Gravy made from the jus. Served with cabbage with butter, a la Voltaggio, a successful experiment. Fresh cherries for dessert.

Chicken stew with chicken, carrots, peas, mushrooms, celery, onion and parsnips. Made in the electric pressure cooker.

I have always thought it tasted vaguely like root beer.

Baby back ribs, smoked and char-siu style. Served with air-fryer fries and steamed arugula. Fresh cherries for dessert. And a few glasses of Rocky's Box Red.

Sirloin steak, cooked SV then torch-seared, served with buttered cauliflower (a la Voltaggio), salad and a yummy red blend that comes in a box from Oak Ridge (Lodi) called Rocky's Blocks. I have never actually bought a boxed wine before, but this was really excellent, especially since a 3L (4 bottle) box was just $19.99. Unfortunately it's only available at the winery.

Hash made with the leftover pork chop, cauliflower instead of potatoes, onions and peas. Mixed in a little BBQ sauce.

Pork loin chops, cooked SV then torch-seared with a maple-bourbon glaze. Served with buttered peas and salad.

Nothing special. It was Brussels sprouts (from frozen actually) microwaved a la Voltaggio, then processed with butter, salt, pepper and garlic powder in the Blendtec Twister jar.

Burger, cooked SV then torch-seared, served with mashed Brussels Sprouts and salad.

Tri-tip, cooked SV then torch-seared, served with green beans and salad.

A couple of recent dinners: Shrimp with beets, arugula and sherry vinaigrette dressing: Cincinnati Chili (my own) over spaghetti and a dog: For those of you that remember, a few weeks ago I posted about having Cincinnati chili while I was there, and the supposed "way-better-than-Skyline" chili left a lot to be desired. The next day I braved Skyline for lunch and had the chili over spaghetti and also over a Coney (a hot dog). While still nowhere as good as mine, it was better than what I had the night before.

Burgers cooked SV then torch-seared. On seeded buns with lettuce, pickles and homemade thousand island dressing. Served with carrots in butter cooked a la Voltaggio.

I am on the road and will be in the Cincy area for 5 days. My wife grew up here and missed Cincinnati Chili, so I make it for her based on the CI recipe. But I have never had the real thing until tonight. Skyline is probably the most famous but many reviewers and my brother-in-law say it's not that good. So I went to a place near where I am staying that got great reviews for their chili. Meh. Mine is so much better! Maybe I will try Skyline tomorrow but if what I had is supposedly so much better, I can't say I'm excited about it.

I forgot to take pictures, but my daughter and her new boyfriend are in town staying with us, and he's a vegetarian, and my daughter is lactose and gluten intolerant. I made Thai-style fried rice with pineapple, raisins, peas, cashews, green onion and tempeh for the main protein. I stir-fried the tempeh first with garlic and some gluten free soy sauce. Served with a stir fry of bok choy and carrots in hoisin sauce. Dessert was my dairy-free chocolate mousse, topped with assorted berries.

A couple of dinners. Sunday was salmon, cooked SV then torch-seared with a maple-bourbon glaze, served with Brussels Sprouts cooked a la Voltaggio with olive oil and salt: Last night was beef stew, made in the electric pressure cooker, with chuck, onion, carrot, potato, parsnip, barley and some dried porcini. I forgot to put in the peas and bay leaf, but it was yummy nonetheless!

We were out and about and arrived home too late to wait to make the planned dinner, so I made tuna salad sandwiches on homemade rye bread, carrots a la Voltaggio and salad.

This was a real mish-mash-hash: Had leftover homemade Spanish Rice and leftover tri-tip, so I combined them with some sauteed onions and peas.

El Pollo Loco-style chicken with Brussels Sprouts and salad.

Orange chicken (from a Costco box, but made in the air fryer), basamati rice and peas. Dessert was pineapple upside down cake, a request from my wife. First time I have made it.

And nobody liked charred char binks.....

Spaghetti made with my chunky red sauce.