robirdstx

I think this link will answer your question: https://www.hatch-green-chile.com/product-category/fresh-red-chile/

Tomato and Egg Salad Sandwich with BBQ Chips

It is a huge mess, but we are very fortunate and grateful and moving back towards normal.

Grilled Chicken Thighs with Steamed Potatoes and Green Beans

Thanks to Hurricane Harvey this has been either breakfast or lunch the last few days - a cold sandwich of Ham and Swiss on an English Muffin with Mayo and Deli Mustard. Not bad! I think I'll call it The Harvey!

Grilled Garlic Sausage Wrap

I have not made this sauce, but based on the title of the recipe, I would leave the Vegetables in.

Pork Tenderloin Sandwich. I only wanted half the bread but all of the meat! Tried to put the two halves together, but that was just too much, so I ate each half on its own! Totally worked!

Just a suggestion, why not do the seasoning of the skillets in the oven?

I have not done a strip steak, but the Anova guide suggests 129F for one hour for medium rare for porterhouse, ribeye and strip steaks. Looking forward to hearing your results.

8 - 12 hours in the water bath? Why so long? The guide for my Anova says only one hour, then sear. That's what I have been doing with my Ribeyes.

Teriyaki Chicken Tenderloins with Mushrooms & Onions; Stir Fried Zucchini, Yellow Squash & Onion; Steamed Rice

It is one of a set of four 'chicken' plates I found at an antique shop several years ago.

A gift from a friend. Sous Vide Beef Ribeye, finished on the grill... ...and served with a stir fry of Zucchini, Yellow Squash, and Onion.

Several weeks ago, I got serious about the old stuff in my freezer and tossed the lot of it, most of which had expiration dates in 2014. So, here is my current inventory (highlighted items are staples that I am currently out of): This challenge has really helped me to get in control - there are only two of us; several well stocked grocery stores are within a few miles radius; and we have year round farmers markets and meat markets. We are fortunate.

Ready for 20 minutes in a non-preheated oven at 450F. This is the bacon we purchased yesterday at a local meat market. Each slice weighs about 2 ounces. Followed by farm fresh eggs purchased at our local farmers market, also yesterday. To be fried in the bacon drippings. A hearty start for a quiet Sunday morning! (My husband added a hash brown patty to his plate.)

My husband and I visited our local farmers market in Clear Lake Shores this morning. There were not many vendors as the heat keeps the customers away at this time of year, but we found farm fresh eggs (we bought a dozen), organic vegetables (we bought some zucchini and yellow squash), and a local beekeeper selling filtered honey and beeswax. We already had an unopened jar of honey, but my husband bought some of the beeswax to use with his metal work. We also bought a quart jar of spicy dill pickles. Total spent $23.00

This morning, after visiting the Clear Lake Shores Farmers Market, we drove over to the Bay Area Meat Market & Deli and Dave's Smokehouse in Seabrook. We had a very early lunch at Dave's and then made our purchases at the meat market's counter - a 1 lb. Beef Ribeye, 1/2 lb. thick cut Hickory Smoked Bacon and a link of Jalapeño & Cheddar Sausage. Most of which will be making their appearance in the Breakfast and Dinner topics! Views from our table. If you go through the doorway in the second photo you enter the meat market. My husband had the Chicken Fried Chicken Plate, which came with two sides (he chose mashed potatoes and green beans), Gravy and Texas Toast. He said it was all good! And I had the Pork Tenderloin sandwich - toasted bun, lettuce, tomato, onion and mayo. Very good as well!

Chicken Marsala with Pasta and Asparagus

My first Poutine.

The last of the leftovers from Sunday's lunch at Kat's Barbeque.

Kat's Plate (includes Pulled Pork, Brisket, Sausage and Pork Ribs with a choice of three sides) at Kat's Barbeque, Santa Fe, TX PS: We have enough leftovers to carry us well into the middle of the week!

Thank you! It was a team effort. I did the sous vide part and my husband did the grill work. And then we split the result!