robirdstx

Teriyaki Pan Seared Duck Breast with Stir Fried Bok Choy and Red Bell Pepper

I like to let my katsu rest in the fridge for about 30 minutes after breading and before frying. HTH.

I am happy, but not raving, with the way the CSO toasts my bread. I like my bread lightly toasted, so I set the dial to 1 or 2. If the bread is frozen, I set it for 3 and then watch it. The color is even across the top but the underside is lighter where the bread sits on the rack, giving a striped look. I am okay with that. That said, my favorite toast is still made in my old Toastmaster Automatic Pop Up Toaster. 😁

A Beautiful Day and Fried Shrimp (with fries, hush puppies and slaw) at TopWater Grill

Potato, Chickpea and Spinach Curry with Naan

Grilled Sous Vide Lamb Loin Chop, Dipping Sauce and Steamed Asparagus

Thanks! I make my own dipping sauce. It is a combination of Heinz ketchup, Worcestershire sauce, sake (or dry vermouth), ginger, garlic and sugar.

Tonkatsu with dipping sauce and steamed Asparagus

Chicken Breast and Vegetable (Bok Choy, Broccoli, Red Onion, Red Bell Pepper, Button Mushrooms and Water Chestnuts) Stir Fry with steamed Jasmine Rice

Fried Shrimp Basket from Shrimp ‘n Stuff’s Jamaica Beach location on Galveston Island. Good stuff!

Pan Fried Panko Crusted Tilapia, Remoulade Sauce and Steamed Asparagus

Grilled Pork Steak, BBQ Sauce, Steamed Rice and Sautéed Peppers & Onions

Rotisserie Chicken, Oven Baked Duck Fat Potatoes and Green Peas: I had purchased the cooked chicken last week, portioned and froze it. For this meal, I preheated the oven to 350F, added some duck fat and the sliced potatoes to a covered dish, and baked for 30 minutes. Then I topped the potatoes with the defrosted portions of chicken, recovered and returned to the oven for another 30 minutes to reheat the chicken and finish the potatoes. The peas were cooked in the microwave from frozen.

Sous Vide Ground Chuck Burger (finished on the grill) on a toasted Ciabatta Roll with Onion, Tomato, Mayo and Mustard; Homemade Potato and Broccoli Salads

Esteban’s Beef Fajitas for one ~ lots of leftovers!

Chicken and Vegetable Curry with Naan

Porcupine Meatballs - uncovered after an hour at 350 F, then baked for an additional 15 minutes. These were served with steamed zucchini.

Esteban’s Wednesday Lunch Special ~ Mexican Street Tacos

I have in the past, but this time was out of a box. I used Zatarain’s..

Bacon, Romaine, Tomato, Red Onion and Mayo on Honey Wheat Toast with Orange Juice

Chicken Fajitas with Green Chile Rice

Linguine with Meat Sauce

Pan Seared Tilapia smothered with Crawfish Etouffee, Dirty Rice and Steamed Broccoli

Simmered and Grilled Brat with Grainy Mustard and Onions

BLT.