robirdstx

I made a Ham and Mushroom Omelette the other morning. Not the prettiest of presentations but very tasty.

This thread has been so very helpful. I had made pulled pork from a picnic shoulder. (I've posted about it on the Dinner thread.) Last night, I used some of the pork to make Pork Enchiladas. I forgot to take photos of the dish, but I had all the ingredients to make more so I made these this morning. This is the first time I have made enchiladas using the fold and no-bake method. I really like them this way.

Tonight we had Pork Enchiladas using some of the pulled pork from the shoulder we cooked yesterday. We used Hatch Red Enchilada Sauce to moisten the meat and to coat the tortillas. We had them folded and topped with more sauce, some grated pepper jack and cheddar cheese and chopped onion. I made the white corn tortillas using Maseca instant masa and they were wonderful! I didn't take any photos this time but there will definitely be a next time for these. And I'm getting pretty good with the tortilla press, too.

Shredded Pork - After seven hours on low in the crockpot, the pork shoulder looked like this: And now, I have three pounds of tender, juicy shredded pork and a quart of lovely stock:

Kim - I'll meet you in Jackson Square, New Orleans, Spring 2011 (exact date and time to be determined). And speaking of pork shoulder, I started a picnic shoulder by giving it a good rub and a nice browning, before putting it in the slow cooker. The house is smelling very, very good.

We were back at the grill again tonight for Grilled Sausage Wraps. We crisped up the skin on these smoked sausages and had them on warm, home-made flour tortillas with chopped onion and yellow mustard, accompanied by my Mashed Potato Salad (not pictured).

Kim - I'll trade some of my buns for some of your fried tomatoes. Tonight we grilled some Pork Steak and slathered them with bbq sauce.

Dang! And I already had your gift wrapped. LOL Slightly off topic: I like to use the masa as a thickener for my chili. The aroma reminds me of the chili I used to get at Steak & Shake when I was growing up in St. Louis.

Darienne, you may not want to know. I picked up a bag (same brand and size) for $2.38 at my local HEB grocery store today.

Meatball Sandwich This was so quick and easy. I already had the meatballs in the sauce in the freezer, so just had to thaw and warm those. I also already had the homemade buns in the freezer, already sliced, so just thawed and toasted on the griddle. I laid the cheese on one-half of the toasted bun, covered it with the meatballs, extra sauce, and the other half of the bun. Dinner's ready!

A girlfriend and I went down to San Leon, Texas today for lunch and birdwatching at the TopWater Grill. The restaurant had been destroyed by Hurricane Ike in 2008 but had finally reopened earlier this year. The TopWater has its own fleet of shrimp boats, which are docked just outside the restaurant. The view from our table: After our waitress took our order, she went out on the dock to take some of her own photos of the pelicans waiting for scraps from the fisherman that were pulling up just outside our window. "Everybody look at the camera and say FISH" I had the Special – Blackened Cobia (fresh caught by the owner this morning) topped with a crab and butter sauce and two grilled shrimp, rice pilaf and a veggie medley of zucchini, yellow squash, onion, and red bell pepper. Very good! I forgot to take the photo until after my first bite! After our meal, we went out by the docks to get a closer view of the pelicans. There was a tug of war for one of the fish skeletons tossed by the fisherman cleaning their catch. Note that most of the fish is already in the pouch of the bird on the right. It was so gratifying to be able to enjoy super fresh seafood from our Galveston bay waters and to see healthy, happy birds after all the bad news about the oil disaster in the Gulf of Mexico.

Chris, the texture was great. I had a couple leftover which I shredded and used in a chili for dinner last night. (I took a photo but it was too blurry.) My marinade has equal parts olive oil and lemon juice.

Many years ago, following the most horrible smell, I found a bag of molding oranges my roommate had forgotten about in the vegetable bin in the refrigerator. So gross!

Grilled Chicken Thighs (scroll down to post #35) on the Grilled Chicken Cook-Off thread.

Grilled Chicken Thighs - the 48 hour rest in the marinade made for wonderful flavor in the skin, the juices, and the meat. Will definitely do it this way again! Oh, and no crosshatching as I turned the grates over and used the side that makes more contact with the meat for a more even crisping of the skin. We had them with steamed red potatoes with fresh thyme (from my garden).

This is great! I just back from the library with two of Diana Kennedy's books: Nothing Fancy and From My Mexican Kitchen, Techniques and Ingredients. I should be able to pick up her Cuisines of Mexico book in a couple of weeks.

On Saturday, I bought a package of ten chicken thighs and made up a batch of my fajita marinade (olive oil, lemon juice, smoked paprika, chopped fresh garlic and jalapeno). After dividing the thighs into two batches in ziploc bags, I added the marinade. One bag went into to refrigerator and the other went into the freezer for next time. I had intended to grill the thighs on Sunday but we will be having them tonight instead. 48 hours in the marinade should make for lots of flavor.

Applewood Bacon, Avocado and Roma Tomato slices dressed with lime juice, sea salt and black pepper and a warm, homemade Flour Tortilla.

Baked Potato with all the toppings

Yes! My all time favorite junk food tacos! The mystery meat seems more like greasy refried beans to me. But I love them. We just got a bunch of coupons for various sandwiches and combos, including two free tacos with any purchase, so will have to get myself over there soon.

I have the same press but it didn't have the slime issue you are having. You could try using the dishwasher soap in the sink, rather than running it through the machine to see if the soap will cut the grease. HTH!

I'm still not happy with my own slashes but I have read that the slashes are best when made more on the horizontal than on the vertical. I've just bought a new bread knife and plan to use it the next time I make slashes.

Thanks, Chris. We sear them skin side down over the flame (we have a gas grill), then move them to indirect.

I'm in! When we grill chicken we usually just use thighs, either bone-in and skin on or boneless and skinless. Here's a photo of some on the grill from a couple of weeks ago. Time for more! I'll be marinating mine in my chicken fajita marinade: olive oil, lemon juice, paprika, garlic, and jalapenos.

Tonight we had a Roasted Split Chicken. I roasted the halves on a bed of giblets, onion slices, lemon quarters and a fresh thyme and rosemary bundle. The chicken was really juicy and the house smells amazing! We had it with garlic mashed potatoes, pan gravy and buttered green peas.