robirdstx

Regarding butter: I always have both on hand as I use unsalted for cooking and baking and salted at the table.

Number of servings. I can usually cut the portions in half and still have a good sized serving.

I used davydd's recipe from his web site: Pursuing the Pork Tenderloin Sandwich

I know its summer but I had this soup in the freezer and I've been wanting to try this sandwich, so tonight was Leek and Potato Soup with Bacon and Pork Tenderloin Sandwiches. The sandwich was a big hit!

Green Beans! I grew my own green beans years ago, and after I canned them, they tasted just like the commercially canned ones to me. So, why go to all the bother? My DH and I love them with potatoes, onions and bacon.

SobaAddict70 - Just lovely. Tonight we are having Pork Baby Back Ribs with Potato Salad and Drunken Beans. Raw rack with rub. Out of the oven and ready to be sliced and sauced. After cutting, the ribs were slathered with bbq sauce and kept in a warm oven for a couple of hours. Potato Salad with hard cooked eggs, onion and dill weed. Drunken Beans

Meatball Sandwiches - Homemade buns brushed with ghee and toasted, meatballs in marinara, and topped with asadero cheese (didn't have any provolone). I popped them into a 350F oven for just a few minutes to melt the cheese. DH gave them a solid thumbs up!

Today I tried my hand at flour tortillas. Happily, eight of the nine turned out well.

Thank you. I need to make it more often. The carcass made some really nice stock. Tonight we used some of the leftover chicken in quesadillas with jalapenos and asadero cheese; guacamole, pico de gallo and sour cream as accompaniments. Sorry, no photos - in too much of a hurry! Good stuff!

Tonight we had Roast Chicken with Green Peas, Mashed Potatoes, and Gravy. Part of the skin over the breast got overdone, so was discarded, but the meat was moist and tender.

Today I made some Fresh Pasta and served it with Braised Pork and green beans.

Time to make more Burger Buns. This time I used an egg wash and a sprinkle of sesame seeds on half of them. I like the shine the egg wash adds to the buns.

robirdstx, That salad looks quite splendid and I am always after good salad recipes. Any chance of a recipe??? Hi Darienne. Thank you! And thanks for asking, here's my recipe: Bacon and Onion Mashed Potato Salad 7 medium russet potatoes, boiled in their skins 7 large eggs, hard cooked 4 thick slices of applewood smoked bacon, crumbled (divided use) 4 green onions, thin sliced (divided use) 1 small to medium yellow onion, small dice (about 3/4 cup) 3/4 cup mayonnaise 2 tbs balsamic vinaigrette 1/2 tsp sriracha sauce 1/2 tsp kosher salt 1/2 tsp ground white pepper 1. Allow the potatoes to cool enough to handle and slide off the skins. Coarsely mash the potatoes in a large bowl, leaving some large chunks. Set aside. 2. Peel the hard cooked eggs and separate the yolks from the whites. Mash the yolks with a fork in a medium bowl and finely dice the egg whites and place them in a large bowl. 3. Add 3/4 of the crumbled bacon, all but the top of one green onion, and the chopped yellow onion to the chopped egg whites and stir to mix well. 4. Add the mayo, balsamic vinaigrette, sriracha sauce, salt and white pepper to the mashed egg yolks and stir to blend well. Taste and adjust seasonings. 5. Add the egg yolk mixture to the egg white mix and stir to mix well. 6. Gently fold the mashed potatoes into the egg mix. Do not overwork. Cover with plastic wrap and allow to chill overnight for the best flavor. 7. Add garnish of crumbled bacon and finely sliced green onion top when ready to serve.

Yesterday, I took my Bacon and Onion Mashed Potato Salad to a Texas BBQ dinner and going-away party for one of my local dog club members. Poor girl, has to move to Oahu. And tonight, we had some of the brisket I had brought home on flour tortillas with beans and the rest of the potato salad for a quick dinner. I took the photos of the brisket prior to re-warming it, which is a good thing, as I forgot to afterward. The brisket was melt in your mouth tender and so flavorful.

I had a BAT (Bacon, Avocado, and Tomato) with mayo on a toasted, homemade bun this morning. Don't need no stinkin' lettuce!

I, too, am in the search for a new dishwasher. My current machine, a ten year old Maytag, is on its last legs. I'd like to have a quiet washer, with the grinder, that is energy efficient. And doesn't cost a fortune!

Sweet and Sour Pork Tenderloin over Jasmine Rice

Tonight was Grilled Hamburgers on Toasted Buns, Potato Salad with Asparagus, and Buttered Corn on the Cob.

Robirdstx, I have NEVER made a meatloaf that I could carve into thin slices like yours, even the next day! What's the secret? Hi Judiu - I'm not usually able to slice my meatloaf quite this thin either. The only thing I did different this time was to eliminate the celery (because I didn't have any) and only used 6 oz of hot Italian sausage links (cases removed) instead of 3/4 lb. of ground pork. Here's my regular recipe: Meatloaf 3/4 cup finely chopped onion 1 small celery rib, chopped fine 1 small carrot, chopped fine 1/2 Tbs minced garlic 1 Tbs unsalted butter 1 pinch kosher salt 3/4 tsp freshly ground pepper 1 tsp Worcestershire sauce 1/3 cup KC Masterpiece Original BBQ sauce (or ketchup) - divided use 1/2 cup panko bread crumbs 3 Tbs minced fresh parsley leaves 1 large egg, beaten slightly 3/4 lb ground pork sausage (or a mix of hot and sweet Italian sausage) 1 1/2 lbs ground chuck 1 Preheat oven to 350 degrees F. 2 In a large heavy skillet cook the onion, celery, carrot, and garlic in butter, over medium-low heat, stirring, for about 5 minutes. Cover the skillet and stir ocassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and one-half of the bbq sauce or ketchup. Cook for 1 more minute then remove from heat and set vegetable mixture aside. 3 In a large bowl, combine the ingredients by mixing well with each addition but do not overwork the meat. Combine in this order: panko crumbs and parsley, the egg, the vegetable mixture, the pork sausage, and the ground chuck. Put mix into a loaf pan and form loaf. Cover with remaining bbq sauce or ketchup. 4 Bake for 1 hour, remove from the oven and carefully drain the fat, then return to the oven and continue to cook for another 10 minutes. Remove from oven and allow to rest for five minutes before slicing.

Such good looking food everyone! I love the inspiration I get from this thread. Our dinner last night was Meatloaf and Boiled Potatoes. Tonight it will be Meatloaf Sandwiches.

Was that perfectly round poached egg wrapped in plastic for poaching? Please share your method of poaching. percyn - I used Fat Guy's method as described in All About Eggs -- Poaching Eggs on this forum: I did have to trim the white a little bit - that side is on the back side of the egg in the photo.

I had a craving, so I made this beautiful poached egg, placed it on a lightly toasted and buttered English muffin, sprinkled it with pepper and stabbed it with a fork. Craving satisfied!

Prawncrackers - I cut through the shell with my kitchen shears and then used a sharp knife to cut through the meat but not through the membrane on the underside of the tail. I grilled it, cut side down, for several minutes then turned it over and basted it with garlic butter while the meat finished cooking. I don't know why the tail did not curl but I suspect the firming up of the meat on the cut side prevented the curling after I turned it. I'm still new to grilling lobster so can't say I know what I am doing - just got lucky, I guess.

I am in Memphis with my DH through Sunday morning and would like some suggestions for where to eat while we are here. The convention we are with has a BBQ banquet for Saturday evening so am looking for other types of eats. Thanks in advance.

djyee100 - Thanks, the steak was very tasty too. That Tuna Grinder sandwich of yours looks awesome! Tonight's Memorial Day Dinner was Baby Back Pork Ribs, Potato Salad , & Pork and Beans. I rubbed the ribs with Kosher salt, black pepper, granulated garlic, onion powder, and chili powder, covered them with plastic wrap and left them in the fridge for about 4 hours. Then I added some chicken broth and Worcestershire sauce to the pan, covered it with foil and cooked the ribs in a preheated oven for an hour and 15 minutes at 450F. Out of the oven and allowed to cool a bit, the ribs got slathered with BBQ sauce and wrapped tight in foil. Then, back in the oven at about 150F to hold until I was ready to give them a char on the grill. DH loved them!