robirdstx

I made three 5 oz. ground chuck burgers and cooked them Sous Vide at 130F for 90 minutes before finishing them on the searing unit on our gas grill. Served on a toasted ciabatta roll with mustard, romaine, tomato and red onion.

Pork Nachos

Roasted Turkey Thigh with Mashed Potato, Gravy and Buttered Green Peas

Grilled Boneless Chicken Thigh and Basil Pesto Pasta

The pork was from a pork shoulder roast that was cooked in the Instant Pot and I have posted about it there previously. Tonight’s meal was brought together with leftover pork (shredded), vegetables steamed on the stove top, and the jarred simmer sauce. Served with Garlic Naan:

We have had our MHP Hybrid Grill (https://www.mhpgrills.com/grills/infrared/) since September 2007, and other than replacing some minor parts in 2015, it has been a great grill. We use the searing unit to finish steaks, etc. after cooking them Sous Vide.

Shredded Pork and Vegetable* Vindaloo** * Potatoes, Carrots, Cauliflower and Green Peas ** Patak’s Spicy Curry Simmer Sauce

Pork Carnitas and Pineapple Salsa Taco with Calabacitas

Grilled Chicken Caesar Salad

Grilled Ham and Cheese on Jewish Rye

Grilled Boneless Chicken Thigh (marinated in Hoisin Garlic Sauce), Teriyaki Stir Fry Vegetables and Jasmine Rice

Grilled Catfish and Shrimp with Cajun Rice and Vegetables ~ Lily’s Seafood, League City

Grilled Jalapeño Garlic Sausage with Cole Slaw

I do not care for dark toast. We use #3 for English muffins and frozen slices of sandwich bread. If the sandwich bread is fresh, I use #2.

😁 😬 🤣

Sous Vide (and finished on the Grill) Ribeye Cap Steak, Teriyaki Snow Peas and Mushrooms, and Steamed Potatoes

Green Chile Pork Stew with Potato and Carrot

I had a couple of bananas that were overripe ~ so I made a loaf of Banana Nut Bread (with cashews and macadamia nuts) ~ served warm with butter

Jimmy Changas Fish Tacos - grilled Costa Rican tilapia, housemade corn tortillas, avocado, cabbage slaw, mango relish, chipotle mayo and queso fresco - with Charro Beans

Scrambled Egg and Toast

Stir Fry Chicken and Vegetables with Szechuan Sauce

Egg Salad on Jewish Rye with Romaine, Tomato and Red Onion

Yogurt topped with fruit (on the patio)

Duck Fat Fried Chicken Egg (over medium) with Dave’s Killer 21 Grain Bread (toasted and buttered)

Made a Chicken Pot Pie with the dark meat from a Costco Rotisserie Chicken.