robirdstx

HEB Deli Garlic Crackers and Hard Salami with Alouette Smoky Jalapeño Cheese Spread

Pan Seared Tilapia and Steamed Asparagus with a Lemon Butter Sauce and Salad

Floyd’s Crawfish Etouffee and Fried Shrimp with a Side Salad; and Beignets for Dessert.

Two Eggs (over medium), Bacon, Hash Browns and a Biscuit ~ JJ’s Cafe, Rockport

Yes. Yes. Very Good. 😁

Today my birding buddy and I were on a birding tour of the famous King Ranch. BBQ Lunch was included! My Plate: Brisket, Sausage, Beans and Coleslaw

Today’s lunch was at Irie’s Island Food in Port Aransas. Grilled Shrimp and Avocado Salad with Creamy Soy Ginger Dressing

No, of course not.

My birding buddy and I had tonight’s dinner at Tortuga’s Saltwater Grill, Port Aransas: I had the Crab Cake and she had the Chargrilled Oysters, and we both had the Southwest Salad.

Today at Fins Grill and Icehouse, Port Aransas The Friday Special - Smothered Hamburger with Mashed Potatoes

My birding buddy and I are in the Port Aransas area for the annual Whooping Crane Festival and had dinner at Redfish Willie’s in Aransas Pass last night. Calamari and Jalapeños with Marinara Saucee Captain’s Seafood Platter with Redfish, Shrimp, Oysters, Hush Puppies and Fries

Potato Soup with Bacon and Green Onion

Never had a problem with plumbed in fridge. Going on 18 years now. Hope I didn’t just jinx it! Love the ice maker and filtered water.

https://www.rickbayless.com/about-rick-bayless/meet-rick-bayless/

Beef and Bean Nachos ready for the oven! 10 minutes in a 400F oven - topped with green onions and sour cream

@Kim Shook Perfection!

Pan Seared Pork Loin Chops, Sautéed Onions & Mushrooms, Cabbage Casserole, & Lemon-Dill Green Beans

Spaghetti alla Carbonara and Sautéed Zucchini and Yellow Squash with Fresh Oregano

Happy Valentine’s Day! Filet Mignon (Sous Vide at 129F for one hour, then finished on the Grill) with Garlic Herb Compound Butter and Lemon-Dill Green Beans

I had purchased a small jar of Penzey’s Za’atar Seasoning some time ago, but had not used it. I was attracted to @David Ross’s Super Bowl recipe for Za’atar-spiced Fries and Creamy Chermoula Dipping Sauce. So, fries and dip will be our appetizer tonight. For our main, we will share a 10 oz. Filet Mignon (Sous Vide and finished on the Grill) with a Garlic Herb Compound Butter and Lemon-Dill Green Beans. The dipping sauce has been made and is in the fridge; the butter is softening in a bowl on the counter; next up will be the dressing for the green beans.

Baked Teriyaki Boneless Skinless Chicken Thighs Teriyaki Stir Fried Mushrooms, Onions, Yellow Squash and Zucchini

Sous Vide (finished on the grill) Lamb Loin Chop, Colcannon and Green Beans (seasoned with minced onion and butter)

Still using up some of the leftovers from the Corned Beef and Cabbage from the other night: Ham and Bean Cabbage Soup - Smoked Ham, 1 cup diced; Cannellini Beans, 1 can (15.5 oz.) drained; 4 cups Corned Beef Broth; leftover Cabbage and Carrots, chopped - all ingredients mixed together and slow simmered to heat through. Will be served with Pumpernickel Bread and Butter.

Grilled Corned Beef and Swiss Cheese Pumpernickel Sandwich with Russian Dressing

Instant Pot Corned Beef Brisket and Cabbage with Potatoes and Carrots: Corned Beef, Onion, Celery, Beef Broth and Seasoning Packet at High Pressure for 75 minutes, 20 minutes Natural Release. Remove the Brisket from the pot and while it rests, cook the cabbage, potatoes and carrots in the cooking liquid for 5 minutes at High Pressure with Quick Release. Slice the Brisket against the grain and serve with the vegetables.