Hmmm, what to make for dinner?

So I took a stab at my first seafood boil tonight. It was on point, if I say so myself. I used kielbasa instead of andouille sausage, just because I'm not a big fan. The recipe that I used called for quite a bit of garlic, Old Bay, lemons, and parsley. I also used a whole lobster, instead of tails, because my boyfriend doesn't like lobster and I do.

And for dessert...

 

I'm also from NJ, where did you get your seafood? I'm on the hunt for somewhere good in south Jersey.

 

I didn't take time for pictures.

For once I cooked a perfect medium rare Porterhouse on the charcoal grill. It was lovely!

Potato Salad (homemade), sliced Tomatoes, Corn On the Cob with Butter.

It was my Memorial Day because I forgot last week was Memorial Day.

 

Tonight's dinner was Garlic Butter Shrimp pasta. I substituted baby spinach for arugula, and doubled the noodles. A "poor person" practice that my ex-wife used to HATE. My Mom taught me how to "stretch" recipes.


If I get up early tomorrow and feel like it, I might try to make Beignets for breakfast.

 

OK, my first SUCCESSFUL attempt at Beignets (french crullers, or New Orleans doughnuts, as I like to call 'em)
Here's all it takes

Here's the finished product

From top left in pairs
1)oil too cold (gotta be 370 or higher
2)hadn't figured out the oil problem yet
bottom left in pairs
3)got the oil hot enough, but left in too long
4)Finally an acceptable product
All were edible, it just that the last two were nice and "inflated"

Sprinkle with powdered sugar and heat up my coffee.

Note that this was made with 1/2 the ingredients called out on the box. 1 cup Beignet mix, 3.5 oz. (a smidge less than 1/2 cup) water,

 

Last night's dinner, top sirloin (medium rare) with Garlic Butter Shrimp pasta

 

My wife had a meeting last night so I watched the second half of the Lance Armstrong piece on 30 For 30 and cooked. I made chicken in poblano sauce that I then broke down into lunch leftover bags and I dressed a pork loin for tonight -- olive oil, anise, thyme, oregano and piled on sliced onion (lomo de credo con anis). I'll roast that this evening then make a pan sauce. We have some fresh green beans that need some love so will turn that into fassolakia. Yes, I'm mixing Greek and Mexican but then again, those herbs ...

 

You don't need special royal permission to go simple some days.

 

Probably rosemary chicken or pork chops. I buy herb plants at Trader Joes for the window sill in the kitchen and rosemary's thyme has come! Sorry, I couldn't avoid that one. I bought the replacement last week so it's...well, you know. I'll incorporate in into a rub of some sort and we're off to the grill. I've got fresh corn and I'll do some sliced potatoes with onions along with parmesan, toss in a salad. Damn, I did it again. I must really be bored this morning. Anyway, I think it's a plan.

 

UHMM No..Sorry…(Puke in mouth)

 

Maybe you got your own way of getting omega 3s, but for me...it's all about the deenz.

 

I love this. Simple pleasures are the best.

 

They are. But maybe not those. lol

Nothing like spam musubi to start off a round of golf!

 

Well fine, if y'all can't appreciate my sardine breakfast I had today, perhaps you'll like my scallop lunch from yesterday more.

It's funny, I first tried sardines and some other canned fish like smoked oysters when this whole crazy mess started and turns out I liked them. Then more recently with some of the meatpacking woes the Nolan Ryan tenderloin and ribeyes I was initially getting have dried up and I've been going to the more expensive seafood options. Betty at my store gave me a great price for these and I've gotten better at making wet scallops actually hold a nice pan sear.

 

Bought one of these because we live in an upper condo and don't always want to go up and down to the grill for things like Salmon, chops, and so on. I have to admit this first cook exceeded my expectations. We eat salmon a lot. I have many recipes for it and it always turns out pretty dang good. Well, hubby said this was THE best salmon he has ever had. I wish I took a pic. Was gorgeous. Nice little char but super moist and tender inside. I marinated in a teriyaki sauce. I can not wait to try something else.

 

I used to deep sea fish with a fellow electrician back in the day. Spam musubi was great food for lunch, especially when the boat is rocking and rolling in the ocean swells. One hand holding on for dear life while the other's feeding my face, lol!

 

Okay...Not mine but you get it. Will have to start snapping pics of foods I'm cooking.

 

Sadly, it was not anywhere exciting, just my local Shop Rite, lol. I'm in the north west area, just under an hour from both Mt. Airy and Wind Creek. Not to fresh seafoodish here.

As a kid, I used to go with my grandfather ( he owned a restaurant in NJ) to Fulton Fish Market in N.Y. . But at this point in life I'm lucky to get to the grocery store, 10 mins away, lol.

 

OK, back toi cooking. Look what I bought!!!

One of the problems that I have been having is using "high heat" when I cook. I don't have any pots/pans really suited for cooking on high heat.

So, I told myself that what I really needed was some cast iron skillets . . ."but they're so expensive!!". If you have ever seen the "Raw Craft" Anthony Bourdain series of video about people that make hand crafted things, the first episode was about a guy who makes iron skillets and cooking items from recycled iron.


I went to his site, and a 10.5" iron skillet is $300!!!
http://boroughfurnace.com/

Well, I'll leave the hand crafted stuff for the people that can afford it.

So, I went to Bed, Bath, and Beyond, and got this set for (including discounts) about $40.00 shipped



Today, I'm going to make Salsa Quemada, which requires "burning" the tomatillos and roma tomatoes over high heat. It's done with a sheet of aluminum foil in the pan, so the "seasoning" of the pan will have to wait . . . .

 

Good for you, DaiLun. We have a good amount of cast, most coming down from grandmas or great grandmas. I have some Lodge cast products I also use on the grill.

The char makes all the difference.