What did I cook this weekend.....

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Seared London broil with a fire roasted red pepper sauce, Brussels sprouts, and avacado compound butter.

IMG_20160804_184853.jpg
 
Used my leftover London broil to make some cheesesteak heros... Beef, peppers, onions and real Swiss cheese. No cheeze whiz, sorry Philly. Salad and a few potato chips. Gym tomorrow, lol.
 
Making grilled cheese in hotel room with snackmaster. Meh. I think rather than locking shut I'm just going to rest the lid on the bread.
Haha, I did a similar thing with some steak. I made steak and eggs one day for the kids on the grill. Then was snacking on them later with tortillas cheese lettuce and sour cream. And then the next day made egg and cheese sandwiches.

View attachment 1470539365127.jpg

View attachment 1470539373920.jpg
 
Brats simmered in beer, then browned on the grill, red skin potatoes with fresh rosemary and garlic, creamy cucumber salad, veg medley, and hubby had rye bread too. A good HB to drink with it.
 
Now shredded and waiting on SWMBO to decide when she is ready to eat and if she wants corn or flour tortillas! Lol. I have cheese, avocados, and salsas prepped along with the normal hot sauces.
 
Temptd2 said:
Will you share your recipe? I love panna cotta and haven't found a good recipe yet - they're either too "gelatinous" or not silky enough or don't taste quite right! :)
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Honestly, I think this one was too gelatinous or not silky enough and didn't taste quite right. ;)

:eek:

I'm wondering if my temp got a little too high when I was mixing the gelatin and dissolving the sugar?

Most recipes say "until the gelatin [and later, sugar] dissolves, but don't boil"

Well, there's a quite a bit of difference in dissolving gelatin and boiling it.

So, I shot for ~145*F (because that's how hot I heat my gelatin when I use it to clear beer. :) )
 
Hoppy2bmerry said:
More summer fare... Over cooked tuna, and the sear on the scallops mostly stuck to the pan.:(
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That tuna is still ok :). I have a hard time getting it just right, too.

I've given up on scallops at home because of that!
 
AZ_IPA said:
Honestly, I think this one was too gelatinous or not silky enough and didn't taste quite right. ;)

:eek:

I'm wondering if my temp got a little too high when I was mixing the gelatin and dissolving the sugar?

Most recipes say "until the gelatin [and later, sugar] dissolves, but don't boil"

Well, there's a quite a bit of difference in dissolving gelatin and boiling it.

So, I shot for ~145*F (because that's how hot I heat my gelatin when I use it to clear beer. :) )
Click to expand...

LOL! Well - at least it's not just me! :D
 
ericbw said:
That tuna is still ok :). I have a hard time getting it just right, too.

I've given up on scallops at home because of that!
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Do you have cast iron? I find it works great for scallops, get it screaming hot.

Grilled some squid for the first time,View attachment ImageUploadedByHome Brew1470688015.073836.jpg
Bigger pieces could have cooked a little more, smaller ones were spot on.

Pork tenderloin, potato, corn and shooms on the grillView attachment ImageUploadedByHome Brew1470688243.186611.jpg
View attachment ImageUploadedByHome Brew1470688271.660196.jpg
 
Wife made pork steaks with tomato soup/sauce with chopped onions again last evening. Some mashed potatoes to go with. Gotta get a pic one of these nights. So tender, a knife almost wasn't necessary.
 
TexasDroughtBrewery said:
Just found this thread...thought I would drop some of my food pictures. Stuffed pork chops, rack of lamb, nachos, and mediterranean style chicken.
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Nice looking stuff...always welcome new sources for food porn! On those top two plates, I would have worked in some good feta cheese...but that's just me. :mug:
 
mattmmille said:
Nice looking stuff...always welcome new sources for food porn! On those top two plates, I would have worked in some good feta cheese...but that's just me. :mug:
Click to expand...


I am not a picky by any means but Feta for whatever reason I don't care for it. Otherwise it would compliment very well for sure.
 

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