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robirdstx

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Everything posted by robirdstx

  1. Dinner 2018 (Part 1)

    Brown with Brown. Brown is good! I was going to make a salad to go with but my other half said Pork Chops and Roasted Potatoes were enough, soooo who am I to argue! ~ Pork Chops Sous Vide - one hour at 140F, then grill seared.
  2. Dinner 2018 (Part 1)

    Chicken and Andouille Gumbo with Jasmine Rice (topped with Nanami Togarashi)
  3. Dinner 2018 (Part 1)

    Linguine Alfredo with Sweet and Hot Italian Sausage
  4. Dinner 2018 (Part 1)

    Pork Tenderloin Sandwich with Cole Slaw (not shown)
  5. eG Cook-Off 76: Consider the Schnitzel

    First Pork Tenderloin Cutlet out of the pan. The pork was butterflied and pounded thin; marinated in buttermilk, a bit of flour and spices; and after spending several hours in the refrigerator, breaded in a combo of Panko and cornmeal. Second Cutlet almost done (frying in lard) Pork Tenderloin Sandwich (toasted Ciabatta bun, mustard, mayo, onion and tomato) served with Cole Slaw (no photo - I forgot!)
  6. Dinner 2018 (Part 1)

    All credit to my other half for the grilling!
  7. Dinner 2018 (Part 1)

    Valentine’s Day Dinner ~ Grill Seared Sous Vide Beef Ribeye with Duck Fat Roasted Potatoes and Lemon-Dill Green Beans
  8. Dinner 2018 (Part 1)

    Celebrating Fat Tuesday! Cheers and Onion Rings! Grilled Catfish smothered with Crawfish Etouffee and Potatoes Floyd
  9. Valentine's Day Plans??

    We have decided to dine out tonight in celebration of Fat Tuesday and will have our Valentine’s meal at home. Sous Vide Rib Eye is on the menu.
  10. Best Fast Food Burger

    We have a Freddy’s Opening Soon, just down the highway. Their food sounds very much like the Steak ‘n Shake my husband and I loved and grew up with in St. Louis.
  11. Dinner 2018 (Part 1)

    Salad for Two, Chicken Piccata and Lemon-Dill Green Beans
  12. Dinner 2018 (Part 1)

    Thanks ElsieD! This is one of our long time favorites. I have recently adapted the recipe to the Instant Pot. When I use the Instant Pot, I deglaze the pot with the sauce mix after sautéing the onions and garlic and before returning the pork to the pot. I use Manual, High Pressure for 8 minutes and Natural Release for 20 minutes. Mexican-Style Pork Chops Adapted from recipe in Texas On The Halfshell from Texas Dept. of Agriculture Yield: 2 servings Ingredients: - 2 Bone-in Pork Chops (or Pork Butt Steak) - 1/4 teaspoon salt - 1/4 teaspoon fresh ground black pepper - 1/4 cup all-purpose flour - 2 tablespoons vegetable oil - 1 cup onion, sliced - 1 clove garlic, minced - 1/3 cup Heinz chili sauce - 2 teaspoons Worcestershire sauce - 3 tablespoons apple cider vinegar - 1 1/2 tablespoons brown sugar - 3/4 cups boiling water Directions: 1. Preheat oven to 375℉. 2. Trim excess fat from pork. Season with salt and pepper; then dredge in flour, shaking off excess. 3. Heat oil in preheated cast iron or other oven-proof skillet and brown pork. 4. Remove pork from skillet and keep warm. 5. Add onion to skillet; cook about 5 minutes. Then add garlic and cook for about a minute, do not let burn. 6. Return pork and any juices to skillet. Remove skillet from heat. 7. Mix chili sauce, Worcestershire sauce, vinegar, brown sugar and boiling water in 2 cup measure. Add to skillet and cover with foil. 8. Bake pork for 40 minutes. 9. Remove cover and bake another 10 minutes.
  13. Dinner 2018 (Part 1)

    Instant Pot Smothered Pork Chop with Drunken Beans and Corn
  14. Lunch! What'd ya have? (2018)

    A quick taco!
  15. Dinner 2018 (Part 1)

    Sous Vide Lamb Loin Chops with Pan Sauce and Green Beans
  16. Chefsteps recipe (https://www.chefsteps.com/activities/tender-juicy-sous-vide-lamb-chops) was my guide for these Bone-in Lamb Loin Chops I did the following: froze the chops for 30 minutes, then seasoned with salt and pepper and preseared, toasting the aromatics (rosemary and garlic), bagged the chops with additional olive oil and the aromatics, used my Anova at 138F for 1 hour and 45 minutes, did a final sear on the chops after patting dry, and served with a pan sauce and green beans.
  17. Breakfast! 2018

    I had thawed this flounder yesterday, but then did not feel like having it for dinner, so fried it up for breakfast this morning.
  18. Dinner 2018 (Part 1)

    Chicken-Fried Chicken and Country Gravy with Duck Fat Roasted Potatoes and Green Beans
  19. Dinner 2018 (Part 1)

    Tonkatsu with Roasted Asparagus and Sushi Rice Seasoned with Nanami Togarashi
  20. During the week, my husband doesn’t usually get home from work before 6pm. He usually eats light at breakfast and lunch, so is hungry and ready for his main meal of the day at dinner. I try to have dinner ready at around 7:00. This gives him time to have a drink and relax before we eat. On the weekends, it just depends on what we are doing, sometimes early, sometimes late, sometimes just snacking.
  21. Dinner 2018 (Part 1)

    Yeah, I understand completely.
  22. Dinner 2018 (Part 1)

    Rudy’s Jalapeño Sausage with My Duck Fat Roasted Potatoes and Asparagus
  23. Lunch! What'd ya have? (2018)

    Beef Taco Nachos
  24. Lunch! What'd ya have? (2018)

    Grilled Fish Tacos, Ocean Grille, Crystal Beach, Bolivar Peninsula
  25. Super Bowl 2017: what are you serving?

    Super Bowl Halftime Tacos!
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