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We are having grilled lamb chops with asparagus( a la Jacques Pepin). He has a great facebook page which feature easy and flavorful recipe videos.
I bought a top round london broil (on sale do you believe?). I sliced the semi-frozen beef very thin against the grain with my rotary slicer. Then I threaded the marinated meat on wooden skewers and grilled it. 1 1/4 lbs of meat was good for 2 meals (for 2) and some to share with our neighbor. Tasty and economical, IMHO.
I marinate my beef tenderloin in Yeri Yeri teryaki sauce and then grill it on grill or grill pan. Never needs anything else.
Had to empty out fridge and freezer for our return home to Pa. I had some ground beef,frozen corn an one large russet baking potato. Shepherd's pie was a no brainer.
That lemon juice and cinnamon and maybe the oats seem to be the only variation on a familiar recipe. I wonder what the lemon juice does?
I found this beautiful loaf of french bread at Publix and made french bread pizzas with sausage and peppers and pesto and pizza sauce and mozzarella cheese. I toasted the bread halves for 5 minutes before topping them with "stuff".
Looks like everyone in our condo is going or gone back home so I had better use up the food in my freezer because there will be no one to give it to. I made spaghetti with meat sauce and reused the leftover sauce on sausage ravioli 3 days later. I still have steak (tenderloin), chicken breasts, sausage, turkey meatballs eggs and chicken thighs to last us until 4/20.
I remember buying shrimp from a street vendor and didn't realize that the shrimp had heads on them until he was bagging them. I walked away with the bag and and got close to my car when I thought "I can't do this". The vendor took them back and I felt like a coward but I just couldn't look those shrimp in the eyes.
Enjoyed reading through your adventure in bread baking and it makes me want to make bread when I return home from Florida.
February 15, 2020 at 12:16 pm in reply to: What are you Cooking the week of February 9, 2020? #21319I have never seen any low/slow recipes for flank steak. There is a point to be made about skirt steak. When Christopher Kimball (milk st.) uses it in his recipes he uses the more tender version. I have no idea where he purchases his meat because the skirt steak I have tried was as chewy as flank steak.
I made grilled flank steak in my grill pan. I marinated that steak for 2 days,sliced it against the grain and it was still tough. The roasted potatoes and the baked delicata squash saved the meal. I have another flank steak in the freezer. Any ideas on how to make it less chewy?
I roasted some (marinated in italian dressing and a little salt) boneless skinless chicken thighs. I mixed up a little ketchup, A1 and strawberry jam and dipped and topped the thighs with it. Roasted them at 425 along with a separate pan of sliced small potatoes which were brushed with olive oil and sprinkled with Culinary Created Seasoning. The latter is an invention of a community member and sold online. Served with local strawberries (we're in Fl.) and pineapples in a little simple syrup. Will repeat when our company comes.
I have frozen mascarpone before and used it in a tiramisu recipe after defrosting it. No problemo.
I used my new grill pan to cook a strip steak I bought on sale. I carefully checked the steaks for the most marbled and I think I hit the jackpot. Some strip steaks I have purchased in the past were tough and tasteless .
What is truth these days? The power of the media is ridiculous. So sad that we believe and regurgitate whatever is printed on the internet. Oh well I guess that's life!
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