robirdstx

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!

Hey Kayb, we must be on the same wavelength. We had burgers last night, too, and we had our Surf and Turf tonight. Lobster tail basted with lots of garlic butter Beef Ribeye and Texas Toast

Burger Buns using Reinhart's BBA White Bread recipe (Variation 2 with buttermilk). When I've made this recipe in the past, I've only used whole milk so am anxious to taste the difference. They smelled wonderful! I've let them cool, and have sliced and bagged them individually for storing in the freezer until we make our next batch burgers on the grill.

Pizza! Hot Italian sausage, mushrooms, anchovy stuffed green olives, and jalapeno with fresh mozzarella, asiago and pecorino romano.

I bought Reinhart's Artisan Breads Every Day a couple of weeks ago and today I baked off some Soft Pretzels using his recipe. The dough had been refrigerated for 48 hours and then brought to room temperature for shaping. I forgot to take a photo of the crumb, which was very good - moist and chewy. They had good flavor and next time I will be a little more generous with the salt.

Pan-seared Lamb Rib Chops I cooked them in my cast-iron skillet on the outdoor gas grill. It was so nice not to have to worry about the smoke alarm! I'll definitely be using this method again. The chops turned out great - brown and crusty on the outside, pink and tender on the inside, with lots of meltingly, delicious fat. Out of the pan and resting. Plated with Basil Pesto Bowtie Pasta

Tonight we had Beef, Spinach and Cheese Stuffed Cannelloni. Stuffing the pasta. Golden and bubbly out of the oven. And the money shot!

One of my favorites: Cold Pizza - leftover from the Grilled Pizza I posted on the Dinner Thread.

Dinner last night was Grilled Pizza using the recipe from Reinhart's American Pie. All the little doughs coated with olive oil in their baggies and ready for the fridge. Dough out of the fridge and resting in olive oil. Ready to put on the grill. Toppings on this one included shredded mozz and parm, crushed tomato sauce (recipe also from American Pie), hot Italian sausage, pepperoni, caramelized onion and sauted mushrooms. Out from under the broiler (see note below) and ready to cut. And the underside. Note: The recipe calls for using a charcoal grill, but since we only have gas that is what we used. Unfortunately, the gas grill cooked the bread too fast and the toppings didn't have a chance to really heat up, so we had to finish the pizzas under the broiler. It was a fun experiment and the pizzas were great but until there is a charcoal grill to work with, we will be sticking to the oven method.

Hey Kim, thanks. Yes, you are correct - there is cheese on the bread. I used Method 1 from the recipe link below: http://simplyrecipes.com/recipes/garlic_bread/ ETA: We dipped the bread in the marinara sauce too.

Dinner tonight was Garlic Toast from a fresh baked artisan loaf and Toasted Ravioli with Marinara Sauce for dipping.

Thanks Kim, they were very tasty. Dinner tonight was Tortilla Soup with shredded chicken, yellow corn, black beans, avocado salsa and queso fresca.

We had Red Snapper Fish Tacos for dinner last night but I forgot to take a photo, even though the camera was sitting right there on the counter. Today, while making lunch with the leftovers, I remembered to grab my camera before eating.

Last night was Grilled Lobster Tail basted in a mixture of butter, worcestershire sauce, and granulated garlic and a Baked Potato with butter and sour cream. Sorry - no photos - too busy eating!

The arugula and Italian parsley from last fall are going to seed. Last fall's curly parsley, sage and rosemary are growing well. The lettuces are producing nicely. Fingers crossed for a long, cool Spring. I've added basil, thyme and cilantro plants to the bed in the last week. The basil seems to grow as you are watching! I've also sown some leek, baby bok choy, raddichio, and spinach seeds in their own "squares" and all have already sprouted. I've also planted 4 tomato plants in the bed and two others in their own pots. I didn't have much luck with tomatoes last year, hopefully this year will be better.

Pork Baby Back Ribs, Corn, and Pasta Salad. A small piece of the pork stuck to the grill when I was turning it; and I ate it.

BTW, mine is stoneware, not cast iron.

I bought one recently and tried it for baking bread. The bread was fine, no need to preheat the pan but I did not like the shape of the loaf. The loaf was narrow at the bottom and very wide at the top where it rose above the lip. I'm going to use mine for things other than bread.

Perfect looking sandwich bread... Thanks Steve. Tonight we sliced into one of the loaves. This bread can be sliced thick or thin, and does not fall apart.

Thanks, I found these pans when I was shopping for something else. They were just too cute to pass up! And I really liked the way they performed. I'm thinking a crustless quiche lorraine might be in store for breakfast later this week.

I bought these tapas pans a while back and finally put them to use this morning for a Mushroom & Spinach Omelette, accompanied by Pan Fried Potatoes

Reinhart's BBA White Bread, Variation Two has become our go to sandwich bread. I made two loaves today. One will go into the freezer for use later in the week. After trying a number of different loaf pans, the Anchor Hocking glass loaf dishes are giving us the kind of crust we were looking for in a sandwich bread. And the dish is only four bucks at Wal-Mart! Ready to go into the oven. Half-way through baking. Cooling down.

On Friday I made a pot of Chicken And Sausage Gumbo for dinner and we had it again tonight. The rest of the gumbo is going into the freezer for a future meal.

Wow! Hadn't seen that video before. That looks dangerous. I don't drop my loaf into the dutch oven. I cradle the loaf in the parchment paper and lower it carefully into the hot pan. The loaf doesn't touch the sides of the pan at all.