Thank you. Your store had a better sale than where I got mine, by a dollar a pound. A good buy indeed, and I’m glad it was tender and tasty!
What did I cook this weekend.....
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Our store has never put these on sale before. Usually one of our kids brings us a couple.
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Shrimp nigiri, crab, tuna and smoked salmon rolls. My eldest wanted to try sushi, so we spent two hours making dinner. It was all consumed.
Roulade of lamb leg to share with my grandson. Lots of garlic, rosemary, some salt, cracked pepper, lemon juice and mustard. Tasty!
Salad and reheated lasagna.
Last night my wife cooked a delicious pot of taco soup using the last of the smoked turkey. I made a batch of adovada marinade for the last of the prime rib, we'll have that for lunch and Christmas dinner will be done.
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Entrecote, but it's moose.
Avgolimono
Looks really good, did you make it? That's one of my favorite comfort soups.
Happy New Year to all of you inspiring cooks. May your traditional holiday meals bring joy to you and all your friends and family.
Yes, Happy New Year and thank you to all who post photos and menus here! I'm gonna try to remember to take photos more often in 2025.
It’s been awhile since I’ve cooked a nice looking omelette. Fresh broccoli and cheese are within.
New Year’s Day Brunch.
At 12 o’clock is the rib roast, then clockwise shrooms and onions, acorn squash, seeded rye dinner roll, green beans and mash.
Happy New Year everyone.
Thanks! I did. Among my favorites, too.
On Sunday we made split pea soup using the ham bone from the Christmas ham. Tonight we made corn bread to go with the pea soup.
Tonight I added rice to the leftover black eyed peas to make Hopping John. Served with cornbread of course.
We had Hoppin' John with homemade blackeyed peas and ham that I canned last year. We try to stay lower carb so we had kasha instead of rice. It was a lovely combo!
If I have a choice, and I'm married to a foodie so I don't often get to choose, I'll take quinoa instead of rice every time. I avoid what I consider starchy fillers all the time. In new Mexico we eat too many burritos, but burritos bought at convenience stores/gas stations typically are 50% potatoes, even the green chile/scrambled egg burritos I love.
Mmmm, yes, Corky. We love quinoa too, and I do buy this sprouted brown rice that's really good. We don't use that often though. Potatoes are a rare luxury but I did indulge in twice-baked taters New Year's Eve!
One of our favorite dishes for breakfast is machaca, although we prefer it made with carnitas and most places here make it with beef. So whenever we have carnitas here at home you can bet there will be pork machaca for breakfast the next day! With Hatch chiles if I can get them and shredded extra-sharp cheddar. Makes my mouth water.
One of our favorite dishes for breakfast is machaca, although we prefer it made with carnitas and most places here make it with beef. So whenever we have carnitas here at home you can bet there will be pork machaca for breakfast the next day! With Hatch chiles if I can get them and shredded extra-sharp cheddar. Makes my mouth water.
I had to google machaca-we cook it often but I never knew it had a name. We made a batch with the last of our Christmas prime rib. When I roast a pork shoulder I'll often cook 2 so I can freeze small bags of pulled pork to make things like machaca(carne adovada, asado, etc), posole, or pork fajitas.
I need to make some posole! Haven't made any in several years. Sounds really good as our weather cools off a bit. (Only 67* right now....)
Tonight. Ziti with homemade meatballs and sauce. Notice the unpictured side salad. 
Pork chop, sautéed cabbage carrots and onion with potato and cheese pierogi g do or dinner Saturday. Spaghetti with meat sauce tonight.
Sounds delicious. Machaca traditionally was made from dried beef (beef jerky). Now it’s typically made from leftovers as you described. In restaurants it may be scrambled with eggs.
In southern AZ, you won’t find the word machaca in restaurants. Most Mexican restaurants there still serve carne seca, from dried beef. Many menus will even serve a carne seca soup, called casuela. It’s all delicious and has a very unique flavor.
There was a restaurant in downtown Tucson that had big racks of drying beef outside in their courtyard. It’s been a few years and I can’t remember the name.
When I lived there, down the street from my place was an old fashion meat market that would sell dried beef. Carne seca is usually ground, similar to that stuff that came in a tobacco tin when I was kid. I’d usually eat it plain before I had a chance to cook with it.
My mouth is watering now.
Interesting. I'll be in Tucson at the end of the month, I'll check out a couple of Arizona style Mexican restaurants while we're there.
Mediterranean chicken stew. I usually serve over rice but have potatoes I need to use so subbed them in. Topped with feta and red pepper flakes, mini naan on the side.
Looks and sounds delicious!!
I’ll have to look at some recipes. This time of year we get into a beef and mushroom stew rut.
