robirdstx

Sous Vide Lamb Chops (finished on the grill) with Chimichurri and Baked Potato

I just finished binge watching all 4 episodes, too! Loved it!

À la carte from the menu at Galveston’s Shrimp ‘N Stuff: 1 Fried Catfish, 1 Fish Taco (with everything) and a Dos Equis with Lime

Pork Chile Verde Stew (with Cauliflower and Carrots) and Warm Flour Tortilla

Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla * Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde, was cooked in the Instant Pot on High Pressure for 30 minutes, 15 minute Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.

Pork Fried Rice

Tortilla Soup with Chicken and Avocado

1/3 Lb. Cheeseburger (with lettuce, tomato, onion, mayo and mustard on a toasted bun) to go from Boyd’s, Texas City.

Lunch at Jimmy Changas in League City yesterday. CARNE GUISADA - braised short ribs simmered with tomatoes, bell peppers, onions, garlic & spices to make a flavorful gravy — served with guacamole and pico de gallo Served with Spanish Rice, Charro Beans and Flour Tortillas

Spinach Salad with add ons and a creamy Caesar Dressing. Reheated pizza also made an appearance but was not photographed.

Pizza delivery from Marco’s last night!

Spinach Salad

Steak and Cheesy Potato Soft Taco Leftovers from last night’s ribeye, reheated with chimichurri, and the last of the cheesy potato casserole, from earlier in the week, with a warm flour torilla.

Sous Vide Surf and Turf - Lobster Tail and Boneless Beef Ribeye - both cooked at 129F for 60 minutes and finished on the grill - served with garlic butter and chimichurri