One good thing about the holidays is they put good cuts of meat on sale. Picked up this bone in prime rib for $5.99 a pound. Paired with asparagus and cheesy garlic mash potatoes- it was a wonderful meal!
Category Archives: Dinner is Served
Tonight’s Menu: Garden veggies with Shrimp alfredo over spinach angel hair pasta.
Tonight’s Menu: Steaks over spinach with Olive oil dressing, caramelized onions, cheesy potatoes and Jalapeno cheddar focaccia
Just a reminder that cooking is a great experiment. You never know something wont work unless you try it. I’m all about trying new things and am typically not scared to just throw things together. Tonight was a good example of that. I pulled a package of meat out of the freezer not quite knowing what to expect. As I have stated in previous posts, we ordered a 1/4 of a cow this past spring. I was out-of-town then the meat came so I was not there to divide it up and see what we got. So it’s a surprise when I dig in the freeze to see what all we have down there. I have a rather limited experience with all different cuts of meat. We are a steak family and we use hamburger meat, and chuck roasts but that is the extent of the cuts of meat I’m used to cooking with. So I pulled out a small package wrapped in white butcher paper and the label said Tri Tip. I looked it up online and read that it was a tougher cut of meat that should be used as fajita meat or marinated. When I opened the package it looked like two decent steaks. But I went ahead with the marinade that I made up. I put the steaks in a zip lock bag with about 1/2 cup of Soy Sauce with a couple of heaping tablespoons of Horseradish and several fresh basil leaves. I let it marinate for 24 hours.
I have noticed the bread does funny things here when we have lots of humidity. We had a good rain storm today with about 1/2 inch of rain in about 20 minutes.
Then on to the next step- Veggies:
Now I need a sauce for the steak and spinach. Again something I just kinda make up. I pour some olive oil in the blender and add fresh parsley from the garden. Then add a splash of Red Wine Vinager, and a garlic clove.
Well if you have not figured it out by now, I will cook just about anything on my grill. Anything to not have to use the stove inside and heat up the house. Along with a regular grill it also has an oven and a burner. Last night I decided to make stroganoff and headed outside to use the burner on the grill. The only problem came when I needed to make rice too. So I just fired up the grill and set my pan on there for heat. It turned out pretty good. We have decided that our next house will have to have a pretty elaborate outdoor kitchen with a nice grill, oven, a couple of burners and maybe even a fridge.
Tonight’s Menu: Beef Stroganoff over Rice and left over Garlic-Basil Bread.
Tonight’s Menu: Top Sirloin Steaks, Roasted Garlic and Broccoli, Spring Onions and Garlic-Basil Bread
Tonight’s Menu: T-Bone steaks, potatoes au gratin, and roasted green beans with garlic
Tonight’s menu: Pork chops marinated in Garlic lemon sauce, roasted mushrooms and garden fresh basil with a white wine reduction, roasted zucchini with garden fresh rosemary, grilled spring onions and garlic bread.
This is an example of supplementing a cheat with the real thing. I regularly pick up take and bake pizzas from Papa Murphys. They do a really good really thin crust pizza, and provide you with grilling pans! I picked one up and then decided that one might not be enough. So I pulled some dough out of the fridge and made a little veggie frittata.
Last Night’s Menu: Pizza and Garden Frittata
We had a house guest this weekend and it was really fun to catch up with Kylie. Its been a long time since we have seen her! It was the perfect excuse to do a rack of ribs on the smoker!
Tonight’s Menu: Smoked Ribs, BBQ Beans, Roasted Corn on the Cob, and Garlic-Thyme Bread.
First I rub the ribs 24-48 hours before smoking, that helps add flavor!
Add some sausage! Here I have used andouille and a polish kilbasa