Had a horrible experience this weekend with a food-truck dinner. We chose a brewery to visit based on the Argentinian food truck which would be there. It was our first experience with this truck.
I love Argentinian food. One of my favorite restaurants in St Martin was Rancho, an Argentinian steak house. They were destroyed by Irma and never rebuilt.
A Pittsburgh Argentinian restaurant went out of business due to COVID. I miss them.
The food truck was awful. They had empanadas, but I wanted something healthy, so I ordered a steak salad for $18. The steak was closer to steak-umms than Argentinian beef. I chose chimichurri for my salad dressing and it was bland. We also got nachos and the pico was weak and flavorless.
Tonight’s menu at Casa de Janis: steak and cheese nachos. I put some fajita seasoning and a little cumin and salt on those little steakum things and sprinkled them on the chips. Baked them long enough for the steak to cook, and added cheddar cheese. Once that was melted, I served them with sour cream, pico de gallo, and a guac salsa. Not too shabby. Oreo ice cream bar for dessert. Last night, I made a Teriyaki ginger chicken, with noodles and cukes. Tomorrow night, I’m eating at mom and daddy’s. No cooking for meeeee.
Tacos dorados de picadillo (well, seasoned ground beef anyway), with red (Tapatio), and green (La Victoria), taco sauces, sour cream, and shredded cheddar.
I used coleslaw because my burrito was intended to use up stuff that needed to be eaten.
I had a single large tortilla, some coleslaw that we’ve had a long time, a ton of bacon that I got for free, and dozens of eggs (hens are laying). The pickled jalapeños were the last few remaining in a huge jar.
Today work gave us $20 for lunch, so I ordered two pizzas from Dominos. Dinner will most likely be cold pizza and beer while watching a hockey game. Mmmmmmmm.
I just watched a youtube vid where some guys (GMM) where taste testing stuff and they had some clam chowder. I remembered that I’ve got a can in the cupboard. I think that along with some crusty bread.
Nope, not from there, it’s from Bar Harbor foods. A little taste of home for me, as I’m originally from Maine and have been living in Upstate NY for a while.
That sounds great except for the “cold” part. My technique with leftover pizza is to microwave it until the toppings sizzle, and then toast the underside on a non-stick crepe pan.
Dinner last night chez Wolfpup was spaghettini with sauce simmered with sausage and mushroom. Tonight will be prime rib with Yorkshire pudding, mashed potatoes, and some sort of veggie yet to be determined. I don’t look forward to all the work but it will be yummy. I’ll open a really good bottle of cabernet for that.