What are you cooking right now?
- Thread starter Patrick
- Start date
GTCHAMPION1
Well-Known Member
Trying some Jack Daniels seasoning today ?
Had fam over for social distance waffles this morning.
Reason enough to break into the Mangalitsa bacon we picked up at the farmers market.
I think it’s a Hungarian heirloom breed of pig? Super fatty and supposably mad yummy.
Oh, and silly expensive ($20/lb?).
Also with local Tesla breakfast sausages. And confirmed yummy.
And yes, reserved all the rendered fat for future cooks.
Reason enough to break into the Mangalitsa bacon we picked up at the farmers market.
I think it’s a Hungarian heirloom breed of pig? Super fatty and supposably mad yummy.
Oh, and silly expensive ($20/lb?).
Also with local Tesla breakfast sausages. And confirmed yummy.
And yes, reserved all the rendered fat for future cooks.
Dinner: trout fillets in sage butter, with lemon potato salad and green salad.
Potato salad is dead simple (not overcooking the spuds is the hardest part). Will be a summer staple for sure.
I leave out the mint:
cooking.nytimes.com
Potato salad is dead simple (not overcooking the spuds is the hardest part). Will be a summer staple for sure.
I leave out the mint:
Lemon Potato Salad With Mint Recipe
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick Make this the morning you plan to serve it and let it marinate at room temperature all day long
Steak for me and the boys...
Portobello Mushrooms marinated w/balsamic, evoo, soy, pepper, garlic, and fresh thyme for @MrsMadisonDan
All served with fresh corn on the cob and a polenta/veggie mix from TJ’s.
Portobello Mushrooms marinated w/balsamic, evoo, soy, pepper, garlic, and fresh thyme for @MrsMadisonDan
All served with fresh corn on the cob and a polenta/veggie mix from TJ’s.
Steak for you, mushroom for her? Did she do something wrong?
Yes. Vegetarian. ??♂️
Oh well. More for you.
exactly
Grilled Swordfish
Had so much of that growing up, I will probably never eat it ever again.
Unless it’s blackened and there’s horseradish mayo involved.
Tonight:
Mrs Manic’s famous bruschetta- also the taste of summer.
Not Tesla- haven’t found a local source for grape toms.
And Non-local manchego.
Leftover fixings? On the green salad.
Likely Tesla greens.
And local Tesla beef and corn.
His-n-hers.
Ima go broke eating Tesla beef, but it is totally worth it.
Corn was amazing this early in the year.
Mrs Manic’s famous bruschetta- also the taste of summer.
Not Tesla- haven’t found a local source for grape toms.And Non-local manchego.
Leftover fixings? On the green salad.
Likely Tesla greens.
And local Tesla beef and corn.
His-n-hers.
Ima go broke eating Tesla beef, but it is totally worth it.
Corn was amazing this early in the year.
A Potted Plant
Honorary Sod
It's keto....
Any Hanger steak recipes? Have a few going on the BGE tomorrow.
I like this for flank or hangar:
1 pt Pineapple juice
1 pt low sodium soy sauce
1 pt water
Usually use a small can of pineapple juice, and then that’s the measuring cup for the rest.
The citrus breaks it down nicely, but not so much to mush the rest.
Usually marinade for 24-48hrs though, but 12 should catch some flavor.
