I roasted broccoli last week. Added some lemon zest and juice before roasting, and it was 10x better than just EVOO.
Made this recipe from bon appetit tonight, braised citrus and chili short ribs (chili de arbol, heavy orange juice, mire poix, tomato paste, fresh oregano) then made manchego coarse grits Pretty good
doing zucchini noodles with spiralizer and avocado pesto for dinner tonight. probably toss in ahi tuna as the protein. #Health
our office is hosting a "tailgate" pot luck next week. I'm signed up for baked beans. got a family recipe, but just wondering if anyone has a recipe they really like? we're bringing in BBQ from a local spot, so that's kind of the theme of the menu, fyi.
didn't take any pics because of date but that spiralized zucchini noodles and avocado pesto was real simple and fucking delicious. actually made entirely too much pesto and will be eating this weekend with pita bread as late night munchies. 2 avocados. 1 lemon juiced. 2 cloves garlic. about a 1/2 cup pine nuts. S&P. Chopped basil. then just added EVOO and Water until it went from being guacamole consistency to more of a creamy paste. threw in some diced Marzano tomatoes when i was tossing the noodles in it. Ahi tuna was standard S&P seared and then drizzle some balsamic "you really set the bar high with this dinner tonight" "that's how we do it in flavor town" "what?" "nothing. thanks"
do this, trust me. It gets absolutely crushed everywhere I take it, multiple mainboarders use it at their parties with the same results Spoiler 3 or 4 slices bacon, diced 2 (27 oz) cans Bush's Baked Beans 1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite) 1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage (a maple fattie is good) 1 can apple pie filling, pieces somewhat chopped up 1 medium onion, chopped 1/2 green pepper, chopped 2 Tbsp. Worcestershire sauce 2 Tbsp. Mustard (prepared) 1 tsp chipotle or cayenne powder (optional, to taste*) 1 tsp Blues Hog barbecue rub (or your favorite rub) Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.
making spaghetti and meatballs tonight. my recipe is super simple and never fails to be a hit meatballs: 1/2 pork sausage, 1/2 ground burger (tonight is venison but have done elk, beef, bison; whatever you got), egg yolks, s&p, minced garlic & basil seared in evo edit: panko bread crumbs as well. once seared, remove from skillet and add baby bellas, sweet onion, crushed garlic, s&p add wine of choice (tonight is something left over from a previous party and isn't terrible), fresh basil & meatballs back and let reduce by 2/3 to be continued...
Not any pictures, but made these serious eats cookies. Holy shit these are amazing http://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html
Yes, this also calls to brown the butter which takes it to another level. Love reading Kenji's explanations of his thought process.
final step, add some plain tomato sauce and then s&p to taste. depending on the sauce used, may need a pinch or 2 of sugar. tonight was good. one of my buddies who does not like spaghetti had 2 helpings and another guy that hates mushrooms did not know he was eating them and even ate some more after we told him he was indeed eating mushrooms.
that is a special occasion thing along with making the tomato portion of the sauce from scratch. tonight was a get done with work at 3, workout until 5, and then 8 people will be here at 7 type of occasion.
thanks. the Tjorn line from Dansk. registered for it at Bed Bath & Beyond but I am sure you can get it online as well.
making roasted brussels as well tonight but doing teriyaki grilled tilapia over rice my poor people fish dinner
Making a zucchini lasagna, might be seen as sacrilege for this thread, but it's a bit healthier and delicious.
not sacrilege at all its really good and not nearly as gut busting as regular lasagna rarely do I want to eat something that makes me tired after
Weeknight, easy way to seriously elevate the bscb experience: http://www.aveceric.com/all-recipes/chicken-paillard-with-tomatoes-fennel-and-olives (hella good. I add some chili peppers too. Don't skip either the raisins or nuts)
I'm making some smashed potatoes with the short ribs too, so it will be a snooze fest afterwards. yolo.
eat breakfast 2-3 times a week for dinner, always keep some bacon fat in the fridge for mostly this reason
No Pics but this is my "Cheaters" smoked pork ribs. I find them extremely difficult to smoke 100% so I've adopted the low and slow method in an oven but "pre cooking" in a smoker. 1.Set up your smoker (I wont detail how to do this) but I suggest Hickory. 2.Dry Rub- Salt, Pepper, Garlic, Cumin, Chili ( or not ). Smoke these for an hour so they absorb the smoke. 3.Transfer them to a tray or casserole dish, boneside down. sprinkle a generous amt of brown sugar. 4.Set oven to bake 275 degrees. Cook ribs uncovered for about 5-6 hours. You can add more sugar in between but basically let the oven do its thing. 5.When they are done I like to cover them in a hot chili Asian sauce or a nice Turkish Honey. They are pretty much mind blowing and you of course can tweak the recipe.
While we are on Pork and Ribs, I have a " Cheaters " Pulled Pork Recipe using Country Style ribs. Country style since they are generally larger and yield more meat. 1.Prepare the ribs as shown in the previous post but exclude Cumin and anything hinting Asian flavors for something more traditional. Smoke them one hour. Transfer them to your pan. Pop in over at 275 for 6 hours. 2. Let them cool so you can prepare your "Pulled Pork". Ok so it's ribs, you're not really pulling the meat, I tend to just chop the shit out of the meat with a cleaver into an even almost ground meat. It comes out killer and nobody will ever know that they are eating chopped ribs disguised as Pork Shoulder. I usually serve them on Hawaiian Rolls with fresh cut pineapple. Use your fav BBQ if you want. You can even cook the pineapple to bring out the flavors.
Just googled it, this one had great reviews. Was delicious. It calls for 3 zucchini, I had 5 that I wanted to use so I just layered a bit more. http://allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/
that worked out incredibly well. Braised short ribs with a merlot and beef stock pan sauce (butter to finish), chive gremolata, toasted garlic (s)mashed red potatoes and brussel sprouts roasted in beef fat. Carrots from the braise.