robirdstx

Last week my GF and I revisited Little Daddy's Gumbo Bar at their League City location. GF had her favorite, their Steamed Clams, which comes with cheesy Garlic Toast. She also had the Iceberg Wedge Salad with Blue Cheese Dressing. I went with one of my favorites, their Fried Crawfish Tail Shorty.

Wow that chicken looks great. I've been looking at smokers and the "common wisdom" on the web is that you can't get that kind of crispy skin with an electric. So what are the details? Time, temp, brand of smoker, etc.? Thanks! Thanks Mark. I was a bit surprised at how dark the skin got but crispy it was not. This unit is just a basic Brinkman smoker and grill and cooked the chicken at about 275 F. I can't get it down to the temperature I want for real low and slow without making modifications or getting a variac (which we are considering).

WOW - I want to eat at your house! Thanks Anna! Come on down, anytime. We could even do lunch.

So many great looking meals! Very inspirational! Here are some of the meals I have made over the last six weeks: Sriracha Butter Shrimp Tamarind Wings (Thanks to Anna N for posting the recipe link) Nigel Slater's Curry Chicken over rice Sichuan Boneless Chicken (a Martin Yan recipe) Tangy Pan Fried Tilapia Grilled Chicken Thighs, Cole Slaw and Green Beans Grilled Lamb Rib Chops and Herbed White Beans Spicy Beef in Lettuce Cups Spicy Red Pork and Bean Chili over Pasta Mesquite Smoked Spatchcock Chicken (on new electric smoker received as a gift from inlaws) Grilled Rib Eye and Zucchini

Thanks! I was surprised by the vegetables on the skewers but they turned out to be the best part! And now I have a craving for Indian food!

Like Kerry and Anna, my GF and I had Japanese food when we got together for lunch this week. We had our meal at Yamato's in Galveston. My GF had the Bento Box with Shrimp Flambe, mini egg rolls, vegetable tempura, fried rice and a salad. I had two of the appetizer dishes - Combo Tempura (Shrimp and Vegetables), and the Yakitori.

Thanks for sharing! I've really enjoyed following along.

Inspired by the Sage Topic and my growing sage plant, dinner last night: Boneless chicken breast cutlet topped with a spread of apricot preserves and tender fresh sage leaves, wrapped in prosciutto and pan-fried in a bit of peanut oil. DH declared the Prosciutto Wrapped Chicken Breast with Sage Leaves something he would get in a restaurant. I took that as a compliment!

Tonight we had Grilled Chicken Fajitas on Homemade Flour Tortillas

Last week my GF and I finally got together again for lunch. She had heard good things about the sandwiches at Firehouse Subs so we gave them a try. And since it was a beautiful day, we ate out on their patio. We each ordered a large sub combo, which came with a bag of chips, a soft drink, and a pickle on the side, for just under ten dollars. I had the Hot Pastrami with Melted Provolone, Mayo, Lettuce, Tomato and Onion on a Wheat Roll. And my GF had the Engineer - Smoked Turkey Breast, Melted Swiss, Sauteed Mushrooms with Mayo, Lettuce, Tomato, and Onion on a White Roll. After lunch, we went over to Bed, Bath and Beyond to browse. I came away with a set of 4 Lenox Starlight Double Old Fashioned Glasses, that had been marked for clearance, to add to my barware.

Beautiful breakfasts all! This morning, I made a plain, one egg omelet and had it with applewood smoked bacon.

Thanks Kim, your shrimp and corn dish looks delicious too. I tried the NY Times Burger method the other day and, thankfully, I had opened the windows and disabled the smoke detector. I think I'm going to stick with cooking the burgers on the grill but will use the loose packing method because they were nice and juicy. Dinner last night: Grilled Beef Ribeye and Mushrooms served with corn and romaine salad.

Can you share this recipe? Looks great. Sure. I saw Anne Burrell do her Shrimp with Garlic and Olive Oil recipe on her tv program and found the recipe online here. I used the pan option in her recipe and subbed in gulf shrimp for the rock.

Bruce and David Ross - Thank You! I'm going to do that shrimp again and again. I had frozen the extra dough from the last time we had pizza, so tonight:

That looks awesome! I'm going to make that combo tomorrow on a toasted English muffin.

Red Chile and Garlic Shrimp in Olive Oil Fish, Shrimp and Rice

Thanks, Kim, that gratin was so good. I need to make it more often myself. Dinner last night: Chicken Marsala, Lemon Butter Artichoke Hearts, and Trader Joe's Basmati Rice Medley

I am fortunate to have a good deal of counter space, so I have most of the heavy items out and available, but for the lighter items that need an electrical outlet, I have a spot that serves for whichever appliance is needed and cabinet space close at hand where the others are stored until needed. The coffee maker, rice cooker, food processors and blender are all in that rotation. For the longest time I kept my stand mixer in a cupboard and I rarely used it because it was a hassle to get it out. It does take up a good chunk of space but I also use it much more often.

Chris - Thank you! Patrick - Thank you, we now use a 1/4 inch steel plate. Much better results than when we were using a stone. Easter Dinner Grilled Lamb Rib Chops, Gratin Dauphinois, and Steamed Broccoli

Pizza Night! My pie - sausage, mushroom, black olive, onion and extra cheese. DH had pepperoni, sausage, onion and jalapeno on his pie. The pies, using Reinhart's Americana dough recipe, cooked in about 4 1/2 minutes on our steel. The steel was preheated on the top rack for over an hour at 500 degrees F; then the heat was switched to broil when the pies were ready to go in.

Oh, this is gonna be fun!

There will only be the two of us. Grilled Lamb Rib Chops seasoned with garlic, rosemary, thyme and cayenne Gratin Dauphinois (half recipe) from Bourdain's Les Halles cookbook Steamed Broccoli spears

Don't know who it is but Dean and Deluca have a Charlotte, NC location listed on their web site.

Yes, we have that. This is my DH's portable forge. He is a blacksmith hobbyist. I never thought of using one of his forges for cooking! Thanks for the inspiration! FYI - He says to please note that this type of forge gets up to 3000 degrees F.

Hey Kim, you too can get that sausage. We are lucky in that we can get it at our local HEB grocery store, but they also do mail order. My DH used to drive up to Elgin to Meyer's when we would run out and get ten pounds of the garlic links. I'd just divide them up and keep them in the freezer. Do a search on Meyer's Sausage and their site should come up.